fishing man drawing Science fiction promised us robot butlers, but it seems they rather fancy themselves as artists instead. And who can blame them? On November 7, a painting of the mathematician Alan Turing by an AI-powered robot called Ai-Da sold at auction for a cool $1,084,000 (around £865,000). That's a more appealing lifestyle than having to sprint around a Boston Dynamics assault course. The Sotheby's auction house said Ai-Da is "the first humanoid robot artist to have an artwork sold at auction." It probably also set the record the most online grumbling about a painting, which is understandable – after all, shouldn't robots be sweeping up and making the tea, while we artfully dab at the canvases? The Ai-Da robot (seen here standing in front of her record-setting 'AI God' painting) uses a combination of cameras in her eyes, AI algorithms, and a robotic arm to make her artworks. (Image credit: Ai-Da) Naturally, the Ai-Da robot and its maker Aidan Meller don't agree that art should be ring-fenced by humans. As Marvin from The Hitchhiker's Guide to the Galaxy once noted: "Here I am, brain the size of a planet and they ask me to take you down to the bridge. Call that job satisfaction? 'Cos I don't." But rather than rely on Douglas Adams to fill in the blanks, we asked Ai-Da and Meller what they'd say to those who are skeptical about AI-generated art – and what the landmark 'A.I. God' painting means for the future of creativity... The latest 'non-artist' Ai-Da herself usually prefers to let her art do the talking. When we asked her why she paints her answer was: "The key value of my work is in its capacity to serve as a catalyst for dialogue about emerging technologies". Fortunately, her creator Aidan Meller, a gallerist and veteran of the art world, was more forthcoming on why team Ai-Da doesn't think the painting or her work should be considered a threat to human artists. The Ai-Da robot at the AI for Good 2024 summit - YouTube Watch On "Contemporary art has always... Mark Wilson

WEST PALM BEACH, Fla., Dec. 05, 2024 (GLOBE NEWSWIRE) -- Onity Group Inc. (NYSE: ONIT) (“Onity” or the “Company”), a leading non-bank mortgage servicer and originator, today announced that Valerie Haertel has joined the Company as Vice President, Investor Relations. Ms. Haertel will report to Sean O’Neil, Executive Vice President and Chief Financial Officer of Onity. Ms. Haertel is responsible for leading Onity’s investor relations activities to accelerate investor outreach and to communicate the Company’s business strategy, financial performance and investment thesis to the investment community. She also will be responsible for maintaining relationships with existing investors and analysts and expanding our analyst coverage profile. “We are excited to welcome Valerie to lead investor relations at Onity,” said O’Neil. “Her extensive experience in building and enhancing investor relations and external communications programs and strong relationships within the investment community will be invaluable to the communication of our strategic priorities and the factors that drive our financial results to create value for our shareholders. Valerie joins Onity at an exciting time as we have executed a dramatic transformation of our business that is positioned to build upon the strong results we have delivered this year.” Ms. Haertel brings to the Company more than 20 years of industry-diverse experience across the financial services and healthcare services sectors, having led investor relations at Vestis, a spinoff of Aramark Corporation, CVS Health, BNY Mellon, State Street Corporation and AllianceBernstein. Valerie Haertel Background Ms. Haertel has more than 20 years of experience as a leading investor relations and strategic corporate communications professional. She most recently served as Vice President, Investor Relations and External Communications of Vestis, a spinoff of Aramark Corporation. Previously, Ms. Haertel led investor relations for Cedar Gate Technologies, preparing the company for an IPO. Prior to this position, she served as Senior Vice President of Investor Relations of CVS Health. Prior to joining CVS Health, Ms. Haertel led Investor Relations for Teladoc Health, the largest global telehealth company. She also led global investor relations teams at BNY Mellon, State Street Corporation, Medco Health Solutions and AllianceBernstein. Ms. Haertel is a past chair of the National Investor Relations Institute (NIRI) and an inaugural NIRI Investor Relations Charter (IRC) holder and was awarded the NIRI fellow distinction in 2020. She has earned industry recognition from IR Magazine, Institutional Investor Magazine and Greenwich Associates for her work as one of the nation’s top IR professionals. Ms. Haertel holds Bachelor of Science and Master of Business Administration degrees from St. John’s University in New York and has been serving as a Director on the Tobin Board of Advisors for St. John’s University since 2019. About Onity Group Onity Group Inc. (NYSE: ONIT) is a leading non-bank mortgage servicer and originator providing solutions through its primary brands, PHH Mortgage and Liberty Reverse Mortgage. PHH Mortgage is one of the largest servicers in the country, focused on delivering a variety of servicing and lending programs. Liberty is one of the nation’s largest reverse mortgage lenders dedicated to education and providing loans that help customers meet their personal and financial needs. We are headquartered in West Palm Beach, Florida, with offices and operations in the United States, the U.S. Virgin Islands, India and the Philippines, and have been serving our customers since 1988. For additional information, please visit onitygroup.com . Forward-Looking Statements This press release contains forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended, including, but not limited to, statements relating to the possibility of expanding analyst coverage profile, driving financial results, and creating shareholder value. Forward-looking statements involve a number of assumptions, risks and uncertainties that could cause actual results to differ materially from those expressed in the forward-looking statements, including the risks and uncertainties detailed in our reports and filings with the Securities and Exchange Commission (“SEC”), including our Annual Report on Form 10-K for the year ended December 31, 2023, and current reports and quarterly reports filed with the SEC since such date. Anyone wishing to understand Onity’s business should review our SEC filings. For Further Information Contact: Investors: Valerie Haertel, VP, Investor Relations (561) 570-2969 shareholderrelations@onitygroup.com Media: Dico Akseraylian, SVP, Corporate Communications (856) 917-0066 mediarelations@onitygroup.comDoes the approach to treating opioid addiction need a radical overhaul?

Heimir Hallgrimsson sounds more like a man on a journey to emotional recovery than a football manager when he speaks about taking time to step back, reflect and to “heal wounds”. His next engagement has serious consequences – relegation – in the event of failure. The Ireland boss has been given one advantage in the form of a favourable draw for Nations League play-off, against a beatable opponent (Bulgaria), who are also bruised after a recent 5-0 hammering. He’s now fully aware of the gaps that exist in his squad and in the coalface of the Irish game, those fissures – in terms of the quality of the players and also their mental fragility as exposed in that timid and reckless surrender to England – in need of repair before things improve. “Hopefully time will heal these wounds. Now, it’s a little bit more of a quieter time for me, and a good time to look back and reflect and just gather every keynote that I’ve put in my diary, and go through it and gather my thoughts,” he said just after that promotion/relegation draw was made at UEFA HQ in Switzerland yesterday. He’s also conscious that the March play-off against Bulgaria, home and away, is a phony war of sorts, as the real business starts next autumn in the form of World Cup qualifiers. Ireland’s presence in the March games in the Nations League means that Hallgrimsson’s outfit will be placed in a four-team group for the 2026 World Cup qualifiers, so he will have only friendlies to cope with in the June window. , a boon for a man who came into his first camp in September with no friendly experience of his own.​ “I think so,” he said on Friday when asked if being in a four-team group – and no qualifiers in that traditionally tricky June window – made him more positive about qualification even though Ireland will be third seeds. “The good thing is that we are in a four-team group, that is more or less 100% confirmed. “That is a good thing, then we can use June for final preparation, more relaxed. We’ve talked about the June window for us. “The teams that we can face, especially from Pot 2, are not teams that are much better than us, even though they are higher-ranked. It gives me hope than we can do things. No matter who we face, we will be ready when it comes to the World Cup, we can get results.” Of course that means a rise in the low standards shown in that Wembley debacle, and Hallgrimsson’s praise for Andy Moran, who impressed in his 15-minute cameo as a sub. He had the thankless task of being thrown into a side already 3-0 down. There are hints that changes are on the way if younger talents like Moran and other U-21 players can work their way into his plans. “We have names in our head, that we are monitoring. I thought, for example, it was positive, the introduction of Andy Moran. “He showed leadership skills, he was not afraid to take the ball in probably the worst moment for a sub, to come on in a game you know is kind of lost. But he showed good characteristics once he came in so that’s a good thing,” he said. “Losing with this number has been tough. And criticism, you cannot answer that in any way. You need to take it in. Because when you lose five- zero you’ve definitely done something wrong. We’re not hiding. The goals we conceded were very soft and strange but I think again it was down to the mentality and psychology, we lost our heads. “We lost a player, and we conceded a goal, a kind of mental breakdown, moments of madness, we conceded three goals in six minutes and it’s game over. It’s tough to come from back that.” But Ireland have to at least try to come back from such a dispiriting defeat at the end of an underwhelming Nations League campaign. There is genuine relief in the Irish camp that they avoided a dangerous, talented and motivated Slovakia, instead getting drawn with a demoralised Bulgaria, who are 21 places below Ireland in the world rankings. ​The fact that Bulgaria are not leaping for joy at being drawn with Ireland shows how they are at a low ebb. Rather like Ireland, their current side are a long way from the team which competed on the World Cup stage in the USA 30 years ago. The current Bulgarian team, largely made up of home-based players but short on genuine quality, must try to outwit Ireland and aim for promotion to Nations League B. Their manager, home-grown coach and former international Ilian Iliev said: “The Irish are a tough opponent, they weren’t my favourite opponent” and conceded that his side needed to be a lot better than their last trip to this island, a 5-0 hammering in Belfast last month. Hallgrimsson is pleased to have the away leg – to be played not in Sofia but in Plovdiv – first. “I think it’s always an advantage in this. The travelling, just new locations etc. It’s good to have a home advantage. It’s a tricky place to go to, Bulgaria. “If you look at their results, it’s a lot of low-scoring games. Clean sheets is their strength. That is going to be a tricky thing, to break them down for sure.”Tories urge PM to reject Netanyahu arrest warrant and alter ‘nonsensical’ stance

Published 4:49 pm Friday, November 22, 2024 By Data Skrive The Notre Dame Fighting Irish versus the USC Trojans is one of three games on Saturday’s college basketball schedule that includes a ranked team in action. Watch women’s college basketball, other live sports and more on Fubo. What is Fubo? Fubo is a streaming service that gives you access to your favorite live sports and shows on demand. Use our link to sign up for a free trial. Catch tons of live women’s college basketball , plus original programming, with ESPN+ or the Disney Bundle.

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Austin Ekeler was concussed late in the Commanders' loss and taken to hospital for evaluationWhen you think of "chowder," what do you imagine? Probably a filled with chunks of potato and some sort of seafood, likely clams. It's assumed chowder first appeared in the small fishing villages of Brittany, and then the made its way across the European continent and eventually across the waters, to England and then eventually to North America. There, the hearty, easy, and accessible seafood-rich soup found a home in similar fishing villages. While it's not entirely clear who exactly spread the good word of chowder across the world (whether traveling sailors, immigrants, or a mix of both), by the 1800s, chowder had appeared in American cookbooks. As chowder spread, though, it also changed. Ingredients were swapped out, making use of what was geographically on hand. As a result, today, your version of chowder may be different from another person's version, particularly if they live across the country or the world. For example, corn chowder is wildly different from New England clam chowder; even if you keep the clams, chowder can differ heavily from location to location, as is seen when you compare New England and Manhattan clam chowders. Here are some of the most popular types of chowders and what makes them unique. New England clam chowder Possibly the most well-known type of chowder — you can buy it in just about any — New England clam chowder (also sometimes called Boston clam chowder) features a creamy broth base, potatoes, and, of course, clams. Depending on your recipe, you might also add bacon, onions, and celery to the mix, but you always serve it with a side of oyster crackers. It's the creamy broth that really makes New England clam chowder stand out from a lot of others, though. Whereas Manhattan clam chowder often has a red-tinted broth, and corn chowder a yellow-tinted broth, a classic New England clam chowder is stark white. Perhaps one of the primary reasons why New England clam chowder is so iconic and well-known is because it's simply old. Restaurants were serving Boston clam chowder in the city in the early 1800s, with some tracing the chowder's origins in the area back to the 1700s. Manhattan clam chowder Manhattan clam chowder does not contain the milk or cream that you would add to New England clam chowder, so it doesn't have a thick, white broth. Instead, the broth is a mixture of clam juice and chicken broth, and, thanks to the addition of tomatoes, it's a shade of red similar to what you might see in a vegetable soup. Manhattan clam chowder does still use the clams and potatoes that you would find in New England clam chowder, but the thinner broth is bulked up by the addition of more overall vegetables, such as bell peppers or carrots. Some believe that immigrant populations from Portugal brought the chowder with them to Manhattan, where it then took root. Other reports, however, claim that a Manhattan fish market, which sold a clam chowder originally more similar to New England clam chowder, started making Manhattan-style clam chowder only after milk became too expensive. Whatever the origins, though, this chowder is polarizing. While some love it, others think it's not worthy of mentioning in the same breath as New England clam chowder. Long Island clam chowder Long Island and Manhattan aren't that far apart — maybe 50 miles. Can chowder from the two destinations really be so different? Well... kind of. Long Island clam chowder is somewhat similar to Manhattan clam chowder, as well as New England clam chowder. Think of it like if the Manhattan and New England chowders got together and had a little chowder baby. That's what you'll get in Long Island. In fact, some restaurants have taken this idea of Long Island clam chowder so literally that they just blend half a bowl of each of the two parent chowders together and call it a day. The color is likely the first thing you'll notice. What do you get when you mix white and red? Pink — so, yes, this chowder is pink, thanks to Manhattan's tomatoes and New England's dairy. Otherwise, the chowder is fairly straightforward and unsurprising, with the requisite clams, potatoes, bacon, and a few vegetables. Rhode Island clam chowder Rhode Island clam chowder could be defined as "the clear one." That's right, rather than a white, red, or pink broth, Rhode Island clam chowder has a clear broth. The clear broth is not chicken broth, though. Instead, it's fully clam broth and clam juice. This broth is the main differentiator and, otherwise, the chowder is pretty standard, utilizing clams, potatoes, bacon, celery, and onion. While Long Island clam chowder has only gained popularity relatively recently, Rhode Island clam chowder shares the Manhattan and New England chowders' longevity. A clear clam chowder recipe can be traced back to an 1888 cookbook (though that recipe does throw in some tomatoes, a la Manhattan). Other reports call Rhode Island clam chowder the true original American chowder, enjoyed by Indigenous populations, rather than introduced by immigrants. Indigenous populations wouldn't have had access to the dairy needed to make New England clam chowder. Cows were introduced to North America by the Europeans, with mass importations occurring until the 1640s. Maine clam chowder Yes, while Maine is technically part of New England, that doesn't mean that you'll find New England chowder there — at least not the same New England chowder that you'll find in Boston. Instead, Maine puts its own spin on the dish, for a chowder that's very similar to the Bostonian version, but with one key difference: It's not as thick. Maine clam chowder does contain milk, so it has that white broth, but there's no thickening agent, like a roux, used in the cooking process. As such, you get a broth with a true broth consistency, versus the thicker texture (described by some as "gluey") found in classic New England chowder. In some recipes, though, crackers are crushed and mixed into the final product, which does thicken the chowder a bit. Maine clam chowder otherwise contains the same ingredients as its sibling to the south, including bacon, potatoes, onion, and clams. Minorcan clam chowder Clam chowder isn't just a northern dish, though. Travel far, far south to Florida, and you'll find a chowder unique to St. Augustine and the surrounding area: Minorcan clam chowder. The chowder is similar in appearance to Manhattan clam chowder, with a tomato-infused broth that omits any dairy, and it also contains more vegetables than a New England chowder, such as carrots and bell pepper (alongside the requisite potatoes and clams). The secret ingredient that really makes this chowder stand out from all the others, though, is the datil pepper. Supposedly, indentured servants brought the datil pepper with them to Florida from Minorca, hence the chowder's name. Today, the descendants of those Minorcan immigrants are still using the peppers to make the region's unique chowder. It's no surprise if you don't recognize this chile's name, though. Datil peppers are similar to habaneros, but they're not quite as popular throughout most of the country. You may have a difficult time finding them outside of St. Augustine and the immediate surrounding areas. Hatteras clam chowder Also in the South, Hatteras clam chowder, sometimes called Outer Banks clam chowder, is native to the North Carolina coast (Hatteras is an island in the Outer Banks). Like Rhode Island clam chowder, Hatteras clam chowder is clear and puts the focus on the clams, with no dairy or tomatoes added. Some recipes will include bacon, red potatoes, and a mirepoix (a mix of diced onion, celery, and carrots), but others omit the carrots and celery, for a dish that's more or less just potatoes and clams in a seafood stock. You can find Hatteras clam chowder sold at many restaurants around the region and families pass down their own recipes, but it's unclear how this chowder got its start. However, it is historically clear why this clam chowder leaves the dairy out of the equation. Until it became a tourism destination, the Outer Banks was a relatively poor region and most living there did not have the funds necessary to buy milk or own a dairy cow. Southern Illinois chowder The history of chowder would have you believe that this is a coastal state-only dish. Introduced by seafaring peoples and immigrants flocking from Old World fishing villages, chowder and fresh seafood traditionally go hand in hand. However, you can find unique chowders hundreds of miles from any ocean, as is the case in Illinois. Southern Illinois chowder doesn't look like any other chowder on this list. It doesn't use any seafood. Instead, it combines beef and chicken. It also adds in a plethora of vegetables, including tomatoes, corn, multiple types of beans, potatoes, and celery. Seasoning is sometimes limited to salt, pepper, and hot sauce, for a chowder that's all its own. Additionally, in Illinois, the word "chowder" doesn't just refer to the food. It also refers to an event where chowder is made. State tradition dictates that a chowder is a social occasion, wherein community members gather to cook chowder in large quantities, over an outdoor fire, in a cauldron, with continuous stirring. In the past, community members would donate individual ingredients for the chowder-making, whatever they produced on their farm and had handy. Salmon chowder If we continue making our way across the United States, sampling the various regional chowders as we go, eventually we'll hit salmon chowder country, aka the Pacific Northwest. While it is possible to find local chowders in the Pacific Northwest that incorporate clams, there are several reasons why salmon is sometimes preferred instead. West Coast clams aren't as flavorful. Sometimes they're stringy. They can also be expensive. Thus, salmon becomes a good choice. From there, though, there are some deviations within the region. For example, some Northwest salmon chowder recipes share a quality in common with Long Island chowder: a pink hue. This isn't just because of the pink salmon. Some recipes may blend both dairy and tomatoes into the mixture, resulting in a pink broth. Still, other recipes may ditch the tomatoes and instead add corn into their salmon chowder for a result that's half-salmon chowder, half-corn chowder. Whatever the case, you're guaranteed a chowder that's filled with succulent bites of fresh salmon. Irish fish chowder But what about the chowders from Europe? The ones that supposedly started it all? While those chowders may've given birth to American chowders, they're still unique in their own ways. For example, take Irish fish chowder. A favorite once viewed as only a "poor man's food," Irish chowder doesn't always include clams. Instead, it reliably incorporates various fish, such as salmon, haddock, and/or white fish, with some recipes then incorporating other seafood, like clams, prawns, or mussels. The chosen fish is often smoked, which provides an extra layer of flavor that American chowders typically get by adding in bacon. Additionally, recipes call for leeks either in place or on top of onions. Otherwise, recipes do incorporate potatoes, onions, and celery, as well as a creamy broth — though the broth is thinner than what you might find in a New England clam chowder. Then, once the chowder is ready, you probably won't get it with a packet of crackers; instead, it's served with a side of hearty bread. Finnan haddie chowder Not too far away, in Scotland, they enjoy something known as finnan haddie chowder, and have for centuries. "Finnan haddie" refers to smoked haddock — but particularly smoked haddock from one Scottish town. "Finnan" is a stand-in for the town name of Findon, and "haddie," obviously is a nickname for "haddock." In the 1800s, the town's fishwives regularly salted and smoked haddock over peat fires, hanging the fish in their chimneys, the peat smoke giving the fish a unique flavor. While finnan haddie can be enjoyed on its own, you can also turn it into a chowder and when that happens, the chowder is called "cullen skink." Much like the finnan haddie gets its name from a town and ingredient, so does the cullen skink, named after the town of Cullen and the "skink" or "shin" of a cow. Originally, the dish would have been made with beef, but when beef became too expensive, the finnan haddie was the obvious replacement. The chowder is relatively simple compared to American chowder. It's mostly just a broth, the smoked haddock (or finnan haddie), and roughly mashed potatoes added as a thickener, for a chowder that's a bit like a potato soup with fish. Bermuda fish chowder It might be a fish chowder, but this dish from Bermuda is far from the fish chowders of the nearby U.S. East Coast. On the thin side and with a tomato-based broth, Bermuda fish chowder contains a vast array of vegetables, spices, and seasonings, including, uniquely, turnips, cloves, marjoram, cinnamon, and curry powder. Additionally, it's often finished with dark rum and sherry pepper sauce. The result is a chowder that's likened more to bouillabaisse than any New England chowder. Not familiar with one of the chowder's key ingredients, sherry pepper sauce? It's a Bermuda specialty that dates back hundreds of years. Locals would sell peppers to sailors stopping at the island during their travels between North America and England. The sailors would store the peppers in sherry, creating what they called "pepper wine." The sailors would use the product as a condiment on food that spoiled during their long voyages, for a more palatable flavor. Don't worry: Modern sherry pepper sauce isn't masking the flavors of any spoiled food in your fish chowder. It is, though, adding a sweet kick of heat. Corn chowder Much like New England clam chowder, can be purchased from a handful of brands in the aisle of your local grocery store. It's easy to see why, too, corn chowder has grown in popularity to a point that it's sold on a mass scale (as compared to some of the other chowders on this list that are only available regionally, and then only at restaurants or in private homes). Corn chowder is accessible, affordable, and palatable to those who aren't quite keen on seafood. When comparing corn chowder to a seafood chowder, there are only a few similarities. The broth is thick. There are potatoes and sometimes bacon. There's milk (though a small number of recipes do go with a clear broth approach). It's a hearty, warming dish. That's about it. The corn really dominates a corn chowder in a way you don't really see a single ingredient dominant most chowders, seafood or no. Additionally, corn chowder doesn't have the same rich history as most seafood chowders. Potato chowder Lastly, what if you just did away with all the "extra" ingredients in a seafood chowder? Toss the seafood. Ditch the carrots or peppers. Keep the potatoes and the milk. You'd basically have a potato chowder. What, you may ask, is the difference between a potato chowder and a ? The two terms can be used interchangeably on occasion. Technically, though, a chowder is thicker and creamier than a soup, which actual chunks of ingredients throughout. That said, you may have a dish that's all of these things, and some may still reference it as a potato soup. And you can even find some recipes for "potato chowder soup"! If you do want to try your hand at making a potato chowder, just be sure to use the , i.e., a variety that will both act as a thickener and also retain some shape, providing your chowder with the necessary chunks. Yukon gold potatoes are a good pick. Recommended

Does the approach to treating opioid addiction need a radical overhaul?1 2 3 Patna: Bihar Public Service Commission (BPSC) on Thursday declared the results of the Teacher Recruitment Examination (TRE) 3.0 for secondary and higher secondary teachers under the education and SC-ST welfare departments. A total of 12,195 candidates qualified for various subjects of classes XI-XII under the education department while another 201 candidates were successful under the SC-ST welfare department. For classes IX and X, special school teachers under the education department, 171 candidates were declared successful and 109 qualified for classes VI-X under the SC-ST welfare department. The examination for higher secondary teachers was held on July 22, while the test for secondary teachers was conducted on July 21. Results for classes XI-XII teachers under the education department were announced for 29 subjects, including Hindi, Urdu, English, Bengali, Maithili, Arabic, Persian, Bhojpuri, Pali, Prakrit, mathematics, physics, chemistry, botany, zoology, history, political science, geography, economics, sociology, psychology, philosophy, home science, computer science, accountancy, business studies, music and entrepreneurship. Meanwhile, postgraduate teachers' results under the SC-ST welfare department were announced for 15 subjects, including English, Hindi, mathematics, botany, zoology, computer science, history, geography, sociology, political science, home science, psychology, economics, accountancy and business studies. However, no results were declared for physics and chemistry under this department. The results for special school teachers for classes IX-X under the education department covered subjects such as cerebral palsy, blindness, hearing impairment, low vision, multiple disabilities, speech and language disabilities, intellectual disabilities, autism spectrum disorder and specific learning disabilities. Candidates have been provisionally declared successful and will receive employment letters after verification of their documents submitted during the application process against their original certificates. Stay updated with the latest news on Times of India . Don't miss daily games like Crossword , Sudoku , Location Guesser and Mini Crossword .

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