Latest news with #Book
Time of India
2 days ago
- Business
- Time of India
Amazon CEO Andy Jassy says AI will ‘make all our jobs more interesting' as it will free employees from…
Andy Jassy, CEO, Amazon Amazon CEO Andy Jassy has said that even as artificial intelligence (AI) reduces the need for some roles, the e-commerce major will continue hiring people in robotics, AI and related fields. Jassy's remarks come after the company laid off employees in its Book division last month. In an interview with CNBC's Jim Cramer on June 30, the Amazon CEO said that as generative AI continues to grow quickly, the company may need fewer people for some tasks that computers can do. He further stated that AI will free employees from 'rote work' and 'make all our jobs more interesting'. 'Like with every technical transformation, there will be fewer people doing some of the jobs that the technology actually starts to automate,' he said. 'But there's going to be other jobs,' Jassy added. Layoffs to continue at Amazon: CEO Andy Jassy CEO Andy Jassy has been pushing to reduce bureaucracy at Amazon, including cutting layers of management. In a memo last month, Jassy told employees that AI will reduce the company's corporate workforce over the next few years as it integrates more AI tools and agents across its operations. "We will need fewer people doing some of the jobs that are being done today, and more people doing other types of jobs," Jassy wrote in the memo. "It's hard to know exactly where this nets out over time, but in the next few years, we expect that this will reduce our total corporate workforce as we get efficiency gains from using AI extensively across the company." Andy Jassy's advice to Amazon employees: Adapt or risk obsolescence In the memo, Jassy advised Amazon employees to embrace the transformation. He said "Be curious about AI, educate yourself, attend workshops and take trainings, use and experiment with AI whenever you can." He emphasized that employees should learn "how to get more done with scrappier teams." "Those who embrace this change, become conversant in AI, help us build and improve our AI capabilities internally and deliver for customers, will be well-positioned to have high impact," Jassy stated. OnePlus Bullets Wireless Z3: Why This Neckband Still ROCKS in a TWS World!
Daily Mirror
4 days ago
- Sport
- Daily Mirror
Amateur jockey banned after horse is gifted race by blunder with seconds to go
Natasha Cookson was handed a 28-day ban by stewards at Cartmel after she appeared to stop riding when set to win on Book Of Secrets. The error benefited Alan O'Sullivan's mount Saligo Bay An amateur jockey was handed a 28-day ban from racecourse stewards after a late error in a race proved costly. Natasha Cookson was on-course for victory riding Book Of Secrets at Cartmel on Friday but appeared to misjudge the winning post. At the time horse and jockey were set to pass Alan O'Sullivan's mount Saligo Bay and take first place in the John Wade Amateur Jockeys' Handicap Hurdle, run on ground changed to soft before race one. With just seconds of the 2m 1f contest left, Racing TV footage showed how 7lb claimer Cookson stood up in her irons on Book Of Secrets, trained locally by James Moffatt. Immediately noticing what happened, commentator David Fitzgerald said: "Half a furlong to go, Saligo Bay and Book Of Secrets have gone on to Lightening Company. Saligo Bay the inside, the nearside is Book Of Secrets. "Oh she has stopped riding! And Saligo Bay has won.." Cookson realised her mistake and started to drive away again on Book Of Secrets, competing in a refitted hood, but there was no time left to catch Saligo Bay who held on by a neck. In-running comments of Cookson's ride said: "Held up towards rear of mid-division, headway from three out, chased leaders after last, went second final furlong run-in, keeping on well when rider appeared to misjudge winning line and briefly stopped riding towards finish, not recover final strides." The race was reviewed by the stewards who interviewed Cookson, who has had one winner from 21 rides over jumps in Britain during the past five seasons. Their report read: "Miss Natasha Cookson, the rider of Book Of Secrets, placed second, beaten a neck for first place, had appeared to stop riding shortly before the winning post. Being a 7lb claiming amateur, Miss Cookson was accompanied in the enquiry by trainer James Moffatt. After being interviewed and shown recordings of the incident, Miss Cookson was suspended for 28 days, on dates to be notified to her by the Head Office of the British Horseracing Authority, for failing to take all reasonable and permissible measures to obtain the best possible placing on a horse that would have finished first." Cookson and O'Sullivan are both competing in the Al Basti Equiworld Dubai Amateur Jockeys' Handicap on the flat at York this afternoon. Run over 1m2½f, 17 runners are due go to post, with Cookson aboard outsider Sharona for Jessica Bedi and O'Sullivan partnering It's A Love Thing for Saligo Bay's handler Sam England.
USA Today
23-06-2025
- Sport
- USA Today
Notre Dame alum Ian Book awaits next chance at the NFL
The former Fighting Irish QB was last with the Philadelphia Eagles. Former Notre Dame quarterback Ian Book remains unsigned for 2025 -- and he's still looking for work. Book was a backup on last year's Super Bowl-winning Philadelphia Eagles squad. Book is back in South Bend and he's been training every day on the Notre Dame campus, keeping himself in shape for any prospective NFL team. He's the winningest quarterback in Fighting Irish history, going 30-5 as a starter. 'I'm a free agent right now,' Book told the South Bend Tribune on Sunday while attending the Golic SubPar Golf Classic fundraiser at Warren Golf Course. 'I'm just waiting for a call. I'm training here at Notre Dame, using the facilities, throwing with the guys.' The 27-year-old has played in just one NFL game. He was drafted by the New Orleans Saints in the fourth round in 2021, and he completed 12-of-20 passes for 135 and two interceptions in a game against the Miami Dolphins during his rookie season. Book started in an emergency on Dec. 27. He was sacked eight times in that game. Book has also been with the Kansas City Chiefs and New England Patriots, in addition to two stints with the Eagles. In addition to attempting to return to football, Book is in involved in a business venture with former Notre Dame offensive linemen Josh Lugg, Tommy Kraemer, Cole Mabry, and Luke Eichenberg. Former Notre Dame lacrosse player Jake Taylor is also involved. Still, Book has a desire to get back to the NFL. 'Hell, yeah,' he said. 'Oh, it's there. I'll give it everything I got this year. No question.' Contact/Follow us @IrishWireND on X (Formerly Twitter), and like our page on Facebook to follow ongoing coverage of Notre Dame news, notes, and opinions. Follow Tim on X: @tehealey
The Age
18-06-2025
- The Age
When it comes to eating overseas, forget what's new. Go for what's old
This article is part of Traveller's Holiday Guide to bucket-list places to eat. See all stories. After a lifetime of chasing the newest hotels, hottest restaurants and latest food trends all over the world, I've changed my mind. Maybe it's just my age and stage in life, but I'm starting to place a new value on all things old. On a recent eating holiday in Brussels, I relinquished my obsessive need for the shiny and new, and instead spent time researching and discovering the old, the classic, the historic and the tried-and-true. It's quite the switcheroo, to ask 'what's old?' but Brussels is the perfect city in which to celebrate old-school cool. Suddenly, I was sitting at a dark, heavy, wooden table in a Belle Epoque dining room at La Roue d'Or, which opened in 1882; its muralled walls painted in homage to Magritte. The menu lists real Flemish and Belgian food, not just mussels and frites for the tourists; things like carbonnade (beef and onion stew, cooked in beer), and stoemp (carrot and potato or swede mash). The waiters are old, and have seen it all, but still bustle about carrying heavy trays that must kill their knees. Many of the tables carry a small brass plaque of the names of regular diners, just in case someone else imagines they can sit there. Lunch was at the legendary beer hall, La Mort Subite, now a classified historic monument. It's cheap, wonderful, and opens a window to a culture that has been brewing beer for a thousand years, and knows instinctively what goes well with it. That turns out to be big trays of cold meats and cheeses, and tartines of jellied tête pressée (basically braised and pressed calf's head, smashed onto a baguette). The oldest restaurant in the world, according to the Guinness Book of Records (which may or may not be correct) is Sobrino de Botin, or Casa Botin, in Madrid, which dates to 1725. It's a very old-fashioned, beautiful, lace-curtained, tiled restaurant that, these days, is full of tourists. But never mind because it is also full of cool, summery gazpacho, served at the table, and the kitchen is aglow from the huge medieval oven; every shelf around it lined with young pigs in terracotta dishes. Terrifying, but compelling. London is filled with exciting new restaurants, but, oh, give me the old ones. Like the 138-year-old Sweetings in the City, for terribly English potted shrimps and skate wing and bacon, with puddings of spotted dick or steamed jam roll. It's lunch-only, with no reservations, but happiness is getting a seat at the mahogany counter, nursing a half-pint of Black Velvet, made with Guinness and French champagne.
Sydney Morning Herald
18-06-2025
- Sydney Morning Herald
When it comes to eating overseas, forget what's new. Go for what's old
This article is part of Traveller's Holiday Guide to bucket-list places to eat. See all stories. After a lifetime of chasing the newest hotels, hottest restaurants and latest food trends all over the world, I've changed my mind. Maybe it's just my age and stage in life, but I'm starting to place a new value on all things old. On a recent eating holiday in Brussels, I relinquished my obsessive need for the shiny and new, and instead spent time researching and discovering the old, the classic, the historic and the tried-and-true. It's quite the switcheroo, to ask 'what's old?' but Brussels is the perfect city in which to celebrate old-school cool. Suddenly, I was sitting at a dark, heavy, wooden table in a Belle Epoque dining room at La Roue d'Or, which opened in 1882; its muralled walls painted in homage to Magritte. The menu lists real Flemish and Belgian food, not just mussels and frites for the tourists; things like carbonnade (beef and onion stew, cooked in beer), and stoemp (carrot and potato or swede mash). The waiters are old, and have seen it all, but still bustle about carrying heavy trays that must kill their knees. Many of the tables carry a small brass plaque of the names of regular diners, just in case someone else imagines they can sit there. Lunch was at the legendary beer hall, La Mort Subite, now a classified historic monument. It's cheap, wonderful, and opens a window to a culture that has been brewing beer for a thousand years, and knows instinctively what goes well with it. That turns out to be big trays of cold meats and cheeses, and tartines of jellied tête pressée (basically braised and pressed calf's head, smashed onto a baguette). The oldest restaurant in the world, according to the Guinness Book of Records (which may or may not be correct) is Sobrino de Botin, or Casa Botin, in Madrid, which dates to 1725. It's a very old-fashioned, beautiful, lace-curtained, tiled restaurant that, these days, is full of tourists. But never mind because it is also full of cool, summery gazpacho, served at the table, and the kitchen is aglow from the huge medieval oven; every shelf around it lined with young pigs in terracotta dishes. Terrifying, but compelling. London is filled with exciting new restaurants, but, oh, give me the old ones. Like the 138-year-old Sweetings in the City, for terribly English potted shrimps and skate wing and bacon, with puddings of spotted dick or steamed jam roll. It's lunch-only, with no reservations, but happiness is getting a seat at the mahogany counter, nursing a half-pint of Black Velvet, made with Guinness and French champagne.
