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UX & DX @ fuchsia.dev
Design Fiction, Solarpunk, bikes, guitars, music and general nerdery
SF based 🇮🇪 diaspora
The Escape Collective is 90% funded and I'm selfishly boosting to help them get to 100% because sardonic Cosmo Catalano bike race takes don't come with my GCN+ subscription #cycling #BikeRace

The Lyft e-bikes in SF are now ~$20 for a 45 minute journey (about what it takes to cross the city) - a $40 round trip - unsurprisingly about what a Lyft car costs.

Contrast with the pricing from Paris ' Velib, which would have cost €3-5 each way.
#cycling #sf #lyft

I had a bit of fun exploring Bing's Martian bullshit seam, but more seriously, the problem isn't limited to Bing, and it illustrates how models created by parsing token relationships from human natural language fail.

There's this hope that we can front LLMs on top of "truthful" search results, but the fact is as soon as you obscure the context of the result it becomes impossible to distinguish facts from bullshit.

#llm

Discovered charge canisters - the best $60 I ever spent on an empty bottle.

Basically turns an old track pump into a new track pump with a charge function.

I really like stuff like this that extends (old! reliable! repairable!) tools I have.

SpaceBnB and wine tours - Design Fiction Daily

Design Fiction Daily
What a beautiful object inside and out #DesignFiction #NearFutureLaboratory
Dance of the Robot Apocalypse - Design Fiction Daily

Design Fiction Daily

I don't think I'd have learned to make mince pies if they were for sale here - the standard of bakeries in SF is _high_.

They're my favorite Christmas treat to eat, if not make, so here we are. (Also we needed them because Santa likes them.)

Paul Hollywood's recipe: https://www.bbc.co.uk/food/recipes/paul_hollywoods_mince_04604 #Baking

Soon in my belly chased with some Trappist Christmas beer.

Paul Hollywood’s mince pies recipe

Paul's deep, crumbly mince pies are delicious. The secret to this mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest.

BBC Food