Latest news with #NathanMyhrvold
Geek Wire
05-07-2025
- Entertainment
- Geek Wire
Paleontologists dig into the facts and fiction in the latest ‘Jurassic World' dinosaur movie
Ready … set … action! Scarlett Johansson gets ready to film a scene for 'Jurassic World Rebirth.' (Jasin Boland / Universal Pictures – © Universal Studios) Nathan Myhrvold, a Seattle tech titan who also studies titanosaurs and other denizens of the dinosaur era, realizes that 'Jurassic World Rebirth' is science fiction, not a documentary — nevertheless, he has a few bones to pick with the filmmakers. 'There are some lines that it would be silly to cross, but they did anyway,' says Myhrvold, who was Microsoft's first chief technology officer back in the 1990s and is currently the CEO of Bellevue, Wash.-based Intellectual Ventures. Paleontology is one of Myhrvold's many interests, and he's a co-author of more than a dozen peer-reviewed papers on the subject. He was inspired to get into dinosaur research almost 30 years ago, when he visited a 'Jurassic Park' movie set at the invitation of director Steven Spielberg. That visit led to connections with leading paleontologists. 'At that point in my life, I was interested in dinosaurs, but I'd never been professionally or seriously, in a scientific sense, into dinosaurs,' Myhrvold recalls. 'So, the movie was a little bit instrumental in me, just as a way of meeting a bunch of those people.' On the latest episode of the Fiction Science podcast, Myhrvold and University of Maryland paleontologist Thomas Holtz discuss how much scientists — and filmmakers — have learned about dinosaurs over the past three decades. And they also critique 'Jurassic World Rebirth,' the latest offering in a multibillion-dollar movie franchise that was born back in 1993. Holtz, who specializes in the study of meat-eating dinosaurs like the ones that grab the spotlight in the movie, is a co-author of the educational field guides for the early 'Jurassic Park' movies as well as the 'Jurassic World' sequels that followed. He's also been a scientific consultant for dino-documentaries including the BBC's 'Walking With Dinosaurs' series and the Discovery Channel's 'When Dinosaurs Roamed America.' He argues that the Jurassic movies elevated the general public's long-running fascination with dinosaurs to a whole new level. 'There was a time when no one but paleontologists had ever heard the word 'Velociraptor,' and that time was 1993,' Holtz says. 'Prior to that, the general public would have never heard of this particular sort of dinosaur, which is now by far one of the most common.' 'Jurassic Park' reflected the state of the art for dinosaur science when it came out, and the special effects have only gotten better with each sequel. But Holtz admits that the movies' depictions of dinosaurs haven't always kept pace with what paleontologists have discovered. 'I've talked with special-effects people who've been involved with some of these movies, and they said, yes, they would like to run a little more wild, a little more modern,' Holtz says. 'But there is the pressure to have the look and feel of a Jurassic World / Jurassic Park franchise dinosaur. And you know, that's kind of a shame.' University of Maryland paleontologist Thomas Holtz (left) and Intellectual Ventures CEO Nathan Myhrvold both have connections to the early days of the 'Jurassic Park' movie franchise. (Left photo: Courtesy of Thomas Holtz via Bluesky. Right photo: Intellectual Ventures) There are several ways to go wild with dinosaurs. For example, fossil specimens that were unearthed in China's Liaoning Province in the 1990s confirmed that non-avian dinosaurs had feathers. And when scientists studied fossilized traces of microscopic structures known as melanosomes, they determined that dinosaurs came in different colors. Such traits aren't seen so much in the creatures of 'Jurassic World.' 'They did start to add patches of colors in more of the dinosaurs in the 'Jurassic World' series,' Holtz says. 'The raptors — although they're not feathered as they should be, they at least have more interesting colors on them. In fact, Blue gets its name because of the blue streaks down its body.' Myhrvold wishes the filmmakers had included some of the more bizarre species that paleontologists have turned up in the fossil record. One such species is Microraptor gui — a type of raptor that was discovered in the early 2000s and had four wings with black feathers. The goal of the people making the movie is to be entertaining, not to satisfy all the whims of us paleontologists. Nathan Myhrvold 'There are insects with four wings, like dragonflies, but there aren't any birds,' Myhrvold says. 'Deinocheirus … that's another raptor relative that everyone thought was going to be the most vicious-looking dinosaur on earth because they found the claws and the arms in the 1970s. They finally found the rest of it, and it turns out it has a face like a horse. There are things like that, that would be cool to see more of … but you know, the goal of the people making the movie is to be entertaining, not to satisfy all the whims of us paleontologists.' Some of the dinosaur depictions in the latest movie are debatable. For example, one scene has a school of spinosaurs with colorful sails menacing a ship and its occupants on the open sea. Both Myhrvold and Holtz have played a part in research arguing that spinosaurs couldn't possibly behave that way. 'I believe, and I know Tom believes, that Spinosaurus was a shoreline animal,' Myhrvold says. 'It undoubtedly ate fish, but you can eat fish without swimming 43 kilometers offshore. Grizzly bears eat fish, and they don't swim offshore if they can help it. Now, admittedly, that's controversial.' Another slight misstep has to do with titanosaur tails. One scene in 'Jurassic World Rebirth' shows a flock of titanosaurs flicking long, sinuous tails as they graze. Myhrvold actually conducted research into dino-tails, focusing on whether some dinosaurs could whip their tails at supersonic speeds. To show that they could, he went so far as to have a mechanical tail built that could simulate the whipping action. Unfortunately, titanosaurs didn't have the type of tail that's shown in the movie. 'When I saw the long tail, I first thought, hey, this can't be a titanosaur,' Myhrvold says. 'And then I thought they're going to crack it supersonically, and I would forgive everything else.' Myhrvold argues that it's worth the effort for science-fiction movies to stay as close to the science as possible, with limited exceptions for entertainment value. 'There are movies that really do pride themselves on getting details right — details of spycraft, details of weapons, details of historical facts — and then they spend their suspension-of-disbelief items on a smaller set of things,' he says. 'They're rewarded in having those details be accurate with a lot of people loving that.' The basic premise of the 'Jurassic Park' and 'Jurassic World' movies is broad enough to give the filmmakers plenty of literary license. If you're able to reconstruct dinosaur species from bits of DNA, you should be able to mix and match that genetic code to create new hybrid species. In the 'Rebirth' movie, Scarlett Johansson and a team that includes a greedy business executive and a virtuous paleontologist have to grab blood samples from genetically altered dinosaurs that were too dangerous to be set loose, but too expensive to kill. 'The worst of the worst were left here,' says the executive (played by Rupert Friend). The idea of resurrecting extinct species from their DNA isn't nearly as far-fetched as it sounded back in 1993: Today, commercial ventures including Colossal Biosciences are working on ways to create modern-day versions of dire wolves, woolly mammoths and even woolly mice. But those efforts pale in comparison with the over-the-top creatures created by the filmmakers behind the 'Jurassic World' movies. Two made-up species take the spotlight in 'Rebirth': Mutadon, which is a cross between a velociraptor and a pterosaur; and Distortus rex, a monster with six arms and an oversized, misshapen head. Myhrvold thinks it's unnecessary to make up imaginary monsters. 'The part that is funny to me about this is that there are lots more dinosaurs,' Myhrvold says. 'It turns out, in most cases, the actual fossil record of Earth is more interesting than made-up creatures.' The real-world technology of paleontology isn't quite as advanced as the fictional technology of 'Jurassic World,' but it's come a long way since 1993. Holtz notes that CT scans of dinosaur skulls 'have revealed lots of information about their brain cavities and nerve passages … which were extremely difficult to try to see before.' 'Isotopic studies of the bones and teeth can tell us something about what they were feeding on,' Holtz says. 'Very clever geochemists and biogeochemists have been able to tease out organic goo from fossils in a way that tells us something about certain aspects of their physiology.' Even artificial intelligence comes into play. Holtz says some paleontologists are using AI tools to classify their fossil specimens. 'Machine learning might be able to pick up things that we don't immediately think of,' he says. 'So far, that's been the main use of it I've seen professionally, but it's still early days. We'll see where this technology goes in the future.' How much of a future is there for paleontology — and for the 'Jurassic World' franchise? Will there come a time when dinosaur movies go extinct? During the opening scenes of 'Jurassic World Rebirth,' we learn that the general public has become so bored with dinosaurs that the museums are shutting down their exhibits. 'Sorry, I find that deeply unrealistic,' Myhrvold says. 'That was maybe the most unrealistic thing in the film. You can give me a six-legged dinosaur, OK? Don't tell me no one's gonna like dinosaurs, because dinosaurs have the great additional feature that they're real. And at some level, the fact that they're real keeps bringing them home again.' Dino bites Mini-review: Setting aside their scientific qualms, Holtz and Myhrvold give two thumbs up to 'Jurassic World Rebirth' for its entertainment value. 'This is not a film that's supposed to be deeply philosophical. This is a film that's supposed to show you lots of action, lots of thrilling sequences, and dinosaurs eating people. And as long as you check each of those, hey, you're there,' Myhrvold says. Holtz adds that the movie has another key element for dinosaur movies: children at risk. Myhrvold agrees: 'Not only do dinosaurs have to eat people … they have to almost eat children, right? If they did eat children, I think that would be off-putting.' The next 'Jurassic' movie? Deadline reports that 'Jurassic World Rebirth' has gotten off to a 'stomping good start,' and it seems as if the path is open for yet another sequel. 'I bet you could build a story around the dinosaur field biologist who's not working with fossils or bones in plaster jackets — they're working with live animals, but trying to figure out cool things about them,' Myhrvold says. Delve deeper into dinosaurs: Check out Myhrvold's detailed analysis of what 'Jurassic World Rebirth' got right and wrong about paleontology, which also includes a lineup card for the movie's creatures. Holtz provides his own perspective on facts vs. film fiction in a report from the University of Maryland. And for the full treatment, you can turn to the Jurassic World Dinosaur Field Guide, which Holtz had a hand in writing; or 'The Rise and Fall of the Dinosaurs,' which was written by paleontologist Steve Brusatte, a science consultant for 'Jurassic World Rebirth.' Fiction Science is included in FeedSpot's 100 Best Sci-Fi Podcasts. Stay tuned for future episodes of the Fiction Science podcast via Apple, Spotify, Pocket Casts and Podchaser. If you like Fiction Science, please rate the podcast and subscribe to get alerts for future episodes.
CNET
02-06-2025
- Health
- CNET
Reddit Agrees, the '137 Club' Is the Best Way to Make Steak. Here's How It Works
If there's one thing I use my sous vide immersion circulator for most, it's steak -- and I'm always looking for new ways to level up my skills. Often, this means trying new cooking strategies I find on the r/sousvide Reddit community. One curious phenomenon has commenters proclaiming that 137 degrees Fahrenheit is the best temperature for cooking steak sous vide. The cooking hack allegedly yields the best flavor and texture. Ribeye is the most common cut in many discussions, but I've seen recommendations on cheaper cuts of beef like chuck steak and New York strip. A Reddit search reveals over 125 threads on the aptly named "137 Club." So I dug deeper to look at the science behind this cooking trend and, of course, tried it for myself. The science of cooking the perfect steak I seasoned every steak identically with salt, granulated garlic powder and cracked black pepper. John Carlsen/CNET Ahead of my test, I hit the books. My first instinct was to consult Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxine Bilet, which is one of the most comprehensive resources on the science of cooking. With a list price that usually tops $500, over 2,400 pages across six volumes and no digital version, this is easier said than done. Fortunately, I found a copy of the more compact Modernist Cuisine at Home in Brigham Young University's collection near my home. ("More compact" is a relative term since it's also huge.) Thankfully, Modernist Cuisine at Home has an entire section about cooking steak, including the sous vide method. Vacuum sealing the steaks overnight allowed the seasoning to work as a marinade. John Carlsen/CNET The book groups cuts of steak into two categories: tender (filet, tenderloin, New York strip, ribeye, T-bone and so on) and tough cuts (chuck, skirt, hanger, flat iron, flank and so on). Tender cuts typically cook at lower temperatures, with the authors and their lab generally preferring a medium rare doneness around 133 F in most cases. In contrast, the recommendations for tough cuts hover around 144 F to 149 F, which the book implies is a more traditional roast-like result: think tender and flaky rather than extra juicy. Douglas Baldwin's masterclass A Practical Guide to Sous Vide Cooking, cites multiple scientific papers that suggest the best tenderness results with beef lie somewhere between 120 F and 150 F, with specific mention of 131 F to 140 F for cheaper, tougher cuts of beef. This appears to be the sweet spot for converting tough collagen into smooth, flavorful gelatin. Additionally, Modernist Cuisine at Home suggests that ribeye, a tender cut of meat, turns out best after three hours at 133 F. There are small differences between the resources, but both seem to validate the 137 Club as a catchall method for steak. The steaks barely fit in the container I use for my sous vide bath, but I made it work with some strategic spacers and weights. John Carlsen/CNET While I wasn't able to track down the founding member of the 137 Club, I know that the term started gaining steam in April 2020, at least on Reddit. If I had to guess why 137 F became the magic number, it probably comes down to preference for the first person who tried it -- they might have liked it more medium than medium rare. After all, 137 degrees falls in the aforementioned temperature range, with a margin of error in case the temperature of the sous vide bath fluctuates during cooking. In this case, the temperature could vary by 3 degrees either way without affecting the results too heavily. My research ends here, but I doubt I'll be the last person wondering where it all came from. The experiment We all tried three samples with a simple survey asking about the texture, flavor and anything else that stood out. John Carlsen/CNET Now that we know that there's some science behind the 137 Club, it's time to test. I originally intended to test it with ribeye, which frequently comes up in 137 Club threads. It has a great balance of fatty tissue that supposedly renders better at a higher temperature. Instead, I found tender 1-inch T-bones on sale, which will work just fine. The main purpose was to see if there were any noticeable differences in the cooking. There were five taste testers: myself and four others who I'll refer to as Annette, Lauren, Hank and Nora. None of us had tasted the 137 F method before. Steak A: Grilled This was also the fastest cook because it required practically no additional prep beyond seasoning. John Carlsen/CNET I grilled Steak A in the traditional style, using a timer and a meat thermometer to reach an internal temperature of 131 F. (I aimed for 129 F, but grills are fickle things.) It took about 7 minutes. All of us agreed the traditional grilled steak was the least tender of the three steaks. As expected, the inside of the steak wasn't as consistent as with the sous vide steaks. However, it was juicy and the outside seared perfectly because I didn't have to worry as much about ruining the sous vide steaks. Nora even said it was her favorite: "Most flavor, I can taste each seasoning." Steak B: Sous vide at 129 F for 60 minutes I learned to sous vide steak at 129 F, so it was a good comparison point. John Carlsen/CNET I cooked Steak B with my normal sous vide method of 129 F for 60 minutes. (Note: I usually do 120 minutes, but shortened it due to time constraints.) Crucially, this steak lies outside the temperature range mentioned earlier. Since the experiment was at a family member's house, I chose to sear the sous vide steaks on the grill, which isn't as precise or powerful as my trusty blowtorch. Also, searing multiple T-bones with my small blowtorch would've taken an eternity. Likewise, I could've done a better job by not searing all three sous vide steaks at the same time. I bought four steaks in total, so there were two Steak Bs, with the thinner one turning out slightly more medium after searing. John Carlsen/CNET As a result, Steak B's crust was uneven and the flavor wasn't as pronounced as the grilled steak. The fat also didn't render as well as the other steaks. Everyone liked how soft this steak was, with one tester saying it fell apart in her mouth. Still, Steak B was the favorite option of three tasters: Annette, Lauren and me. However, it was the lowest-ranked steak for the other two respondents. Hank said it was "a little too different for my liking but still enjoyable." Meanwhile, Nora simply liked it but wrote "would not order again." I'll try not to take it personally. Steak C: Sous vide at 137 F for 60 minutes (also known as the 137 Club) In my case, I feel like it was a toss-up between Steak B (middle) and Steak C (left). John Carlsen/CNET I cooked Steak C at 137 F for an hour before keeping it warm in the 129 F bath with Steak B for another hour. Yes, the extra time affected the final result on Steak C, but seeing that many 137 Club threads suggest cooking for at least 120 minutes, I was fine adding a little more time. The sear turned out a little better than with Steak B. We all noticed that it wasn't as moist as the other sous vide steak, but it was extremely juicy. However, Steak C was flakier, more tender and seemed to have a deeper flavor because the fat had more time to render out and interact with the meat. Juiciness was the deciding factor for the tasters who preferred the other sous vide steak. But Steak C certainly had fans and was very good, with Hank saying it was "the best of the three in my opinion." What's the verdict on the 137 Club? Despite juggling cooking times and completing three steak methods simultaneously, it's always so rewarding to share good food with family. John Carlsen/CNET I learned two things from this experiment. First, sous vide steaks cooked at 137 F are just as delicious as other methods. It also seems to render fat more effectively than lower sous vide temperatures with a slightly higher level of doneness. It's ideal when you have a few hours to let the water bath work its magic. This helps balance out some of the confirmation bias of the many positive sentiments on Reddit. Secondly, whether anyone likes the final result ultimately reflects their personal preferences and that's fine. While medium rare is very popular for a lot of people, there are individuals -- my wife included -- who prefer medium-well and well-done steaks. (In case you're wondering, she says well-done sous vide steaks are delicious and much more forgiving than on the grill.) A final bonus lesson is something I've experienced many times -- it's a blast to experiment when you find something interesting that's within your skills. Trying one thing doesn't mean giving up a treasured cooking method or a favorite meal, but it can open up your possibilities and help you find new ways to make great food.
CNET
30-05-2025
- Lifestyle
- CNET
Is the '137 Club' the Best Way to Cook Steak? Reddit Says Yes, So I Tried It
If there's one thing I use my sous vide immersion circulator for most, it's steak -- and I'm always looking for new ways to level up my skills. Often, this means trying new cooking strategies I find on the r/sousvide Reddit community. One curious phenomenon has commenters proclaiming that 137 degrees Fahrenheit is the best temperature for cooking steak sous vide. The cooking hack allegedly yields the best flavor and texture. Ribeye is the most common cut in many discussions, but I've seen recommendations on cheaper cuts of beef like chuck steak and New York strip. A Reddit search reveals over 125 threads on the aptly named "137 Club." So I dug deeper to look at the science behind this cooking trend and, of course, tried it for myself. The science of cooking the perfect steak I seasoned every steak identically with salt, granulated garlic powder and cracked black pepper. John Carlsen/CNET Ahead of my test, I hit the books. My first instinct was to consult Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxine Bilet, which is one of the most comprehensive resources on the science of cooking. With a list price that usually tops $500, over 2,400 pages across six volumes and no digital version, this is easier said than done. Fortunately, I found a copy of the more compact Modernist Cuisine at Home in Brigham Young University's collection near my home. ("More compact" is a relative term since it's also huge.) Thankfully, Modernist Cuisine at Home has an entire section about cooking steak, including the sous vide method. Vacuum sealing the steaks overnight allowed the seasoning to work as a marinade. John Carlsen/CNET The book groups cuts of steak into two categories: tender (filet, tenderloin, New York strip, ribeye, T-bone and so on) and tough cuts (chuck, skirt, hanger, flat iron, flank and so on). Tender cuts typically cook at lower temperatures, with the authors and their lab generally preferring a medium rare doneness around 133 F in most cases. In contrast, the recommendations for tough cuts hover around 144 F to 149 F, which the book implies is a more traditional roast-like result: think tender and flaky rather than extra juicy. Douglas Baldwin's masterclass A Practical Guide to Sous Vide Cooking, cites multiple scientific papers that suggest the best tenderness results with beef lie somewhere between 120 F and 150 F, with specific mention of 131 F to 140 F for cheaper, tougher cuts of beef. This appears to be the sweet spot for converting tough collagen into smooth, flavorful gelatin. Additionally, Modernist Cuisine at Home suggests that ribeye, a tender cut of meat, turns out best after three hours at 133 F. There are small differences between the resources, but both seem to validate the 137 Club as a catchall method for steak. The steaks barely fit in the container I use for my sous vide bath, but I made it work with some strategic spacers and weights. John Carlsen/CNET While I wasn't able to track down the founding member of the 137 Club, I know that the term started gaining steam in April 2020, at least on Reddit. If I had to guess why 137 F became the magic number, it probably comes down to preference for the first person who tried it -- they might have liked it more medium than medium rare. After all, 137 degrees falls in the aforementioned temperature range, with a margin of error in case the temperature of the sous vide bath fluctuates during cooking. In this case, the temperature could vary by 3 degrees either way without affecting the results too heavily. My research ends here, but I doubt I'll be the last person wondering where it all came from. The experiment We all tried three samples with a simple survey asking about the texture, flavor and anything else that stood out. John Carlsen/CNET Now that we know that there's some science behind the 137 Club, it's time to test. I originally intended to test it with ribeye, which frequently comes up in 137 Club threads. It has a great balance of fatty tissue that supposedly renders better at a higher temperature. Instead, I found tender 1-inch T-bones on sale, which will work just fine. The main purpose was to see if there were any noticeable differences in the cooking. There were five taste testers: myself and four others who I'll refer to as Annette, Lauren, Hank and Nora. None of us had tasted the 137 F method before. Steak A: Grilled This was also the fastest cook because it required practically no additional prep beyond seasoning. John Carlsen/CNET I grilled Steak A in the traditional style, using a timer and a meat thermometer to reach an internal temperature of 131 F. (I aimed for 129 F, but grills are fickle things.) It took about 7 minutes. All of us agreed the traditional grilled steak was the least tender of the three steaks. As expected, the inside of the steak wasn't as consistent as with the sous vide steaks. However, it was juicy and the outside seared perfectly because I didn't have to worry as much about ruining the sous vide steaks. Nora even said it was her favorite: "Most flavor, I can taste each seasoning." Steak B: Sous vide at 129 F for 60 minutes I learned to sous vide steak at 129 F, so it was a good comparison point. John Carlsen/CNET I cooked Steak B with my normal sous vide method of 129 F for 60 minutes. (Note: I usually do 120 minutes, but shortened it due to time constraints.) Crucially, this steak lies outside the temperature range mentioned earlier. Since the experiment was at a family member's house, I chose to sear the sous vide steaks on the grill, which isn't as precise or powerful as my trusty blowtorch. Also, searing multiple T-bones with my small blowtorch would've taken an eternity. Likewise, I could've done a better job by not searing all three sous vide steaks at the same time. I bought four steaks in total, so there were two Steak Bs, with the thinner one turning out slightly more medium after searing. John Carlsen/CNET As a result, Steak B's crust was uneven and the flavor wasn't as pronounced as the grilled steak. The fat also didn't render as well as the other steaks. Everyone liked how soft this steak was, with one tester saying it fell apart in her mouth. Still, Steak B was the favorite option of three tasters: Annette, Lauren and me. However, it was the lowest-ranked steak for the other two respondents. Hank said it was "a little too different for my liking but still enjoyable." Meanwhile, Nora simply liked it but wrote "would not order again." I'll try not to take it personally. Steak C: Sous vide at 137 F for 60 minutes (also known as the 137 Club) In my case, I feel like it was a toss-up between Steak B (middle) and Steak C (left). John Carlsen/CNET I cooked Steak C at 137 F for an hour before keeping it warm in the 129 F bath with Steak B for another hour. Yes, the extra time affected the final result on Steak C, but seeing that many 137 Club threads suggest cooking for at least 120 minutes, I was fine adding a little more time. The sear turned out a little better than with Steak B. We all noticed that it wasn't as moist as the other sous vide steak, but it was extremely juicy. However, Steak C was flakier, more tender and seemed to have a deeper flavor because the fat had more time to render out and interact with the meat. Juiciness was the deciding factor for the tasters who preferred the other sous vide steak. But Steak C certainly had fans and was very good, with Hank saying it was "the best of the three in my opinion." What's the verdict on the 137 Club? Despite juggling cooking times and completing three steak methods simultaneously, it's always so rewarding to share good food with family. John Carlsen/CNET I learned two things from this experiment. First, sous vide steaks cooked at 137 F are just as delicious as other methods. It also seems to render fat more effectively than lower sous vide temperatures with a slightly higher level of doneness. It's ideal when you have a few hours to let the water bath work its magic. This helps balance out some of the confirmation bias of the many positive sentiments on Reddit. Secondly, whether anyone likes the final result ultimately reflects their personal preferences and that's fine. While medium rare is very popular for a lot of people, there are individuals -- my wife included -- who prefer medium-well and well-done steaks. (In case you're wondering, she says well-done sous vide steaks are delicious and much more forgiving than on the grill.) A final bonus lesson is something I've experienced many times -- it's a blast to experiment when you find something interesting that's within your skills. Trying one thing doesn't mean giving up a treasured cooking method or a favorite meal, but it can open up your possibilities and help you find new ways to make great food.
Yahoo
31-03-2025
- Business
- Yahoo
Cognizant Technology Solutions (CTSH): Partners with NVIDIA to Drive AI Transformation
We recently published a list of . In this article, we are going to take a look at where Cognizant Technology Solutions Corporation (NASDAQ:CTSH) stands against other top AI news updates investors probably missed. Artificial intelligence (AI) has been termed humanity's most significant invention in recent years. Others have argued that AI has the potential to enrich consumers' lives through new channels for self-expression and creativity. The best part is that this is not wishful thinking; big things are already happening. In fact, some believe the world is on the cusp of an AI technology that can reason and act at the same level as humans. According to Nathan Myhrvold, former Microsoft CTO and current CEO of Intellectual Ventures, humanity is less than five miracles away from creating AI with human-like cognitive abilities. 'We'll get there eventually… Two years ago, nobody would have predicted how far we've come today,' he said. But before AI can match or even surpass human intelligence, the technology is already showing great promise in various applications. For instance, one of Africa's wealthiest individuals is tapping the tech to build the continent's first AI factory. According to a Bloomberg report, Strive Masiyiwa's company will provide the infrastructure for African businesses, researchers, and startups to 'turn their bold ideas into real-world breakthroughs, and now they don't have to look beyond Africa to get it.' Across the Indian Ocean to Asia, AI is revolutionizing agriculture in China. Recent reports suggest that the government has initiated the development of an AI platform to support intelligent agricultural machines. Regional authorities have released a policy draft that outlines measures to encourage R&D in AI-based agricultural tools. This includes setting up innovation hubs to provide services like R&D, testing, exhibitions, and access to AI resources. The AI platform will assist companies in data verification, AI model implementation, and enhancing human-machine interaction. India, too, is keen on leveraging the AI wave. The country is working on an indigenous AI chip that should be ready in three years. This massive undertaking is under the purview of the Ministry of Electronics and Information Technology (MeitY). The objective is to reduce reliance on foreign semiconductor technology and strengthen India's position in the global AI ecosystem. Many other countries in North America and Europe have similar projects already underway or at the deliberation stage. The most exciting part of these developments is that the private sector is at the center of the revolution. Most, if not all, of these AI-focused projects may be government initiatives but it is the private sector that is doing the heavy lifting. To create this list, we reviewed the latest AI-focused news reports, press releases, and stock analysis. We have also mentioned the hedge fund sentiment around each stock, as of Q4 2024. Why are we interested in the stocks that hedge funds pile into? The reason is simple: our research has shown that we can outperform the market by imitating the top stock picks of the best hedge funds. Our quarterly newsletter's strategy selects 14 small-cap and large-cap stocks every quarter and has returned 373.4% since May 2014, beating its benchmark by 218 percentage points (). A data analyst using cutting-edge analytics to accurately interpret complex sets of Technology Solutions Corporation (NASDAQ:CTSH) offers consulting, technology, and outsourcing services to clients across various industries. The company is heavily involved in AI-driven solutions and focuses on areas like AI agents, foundational AI infrastructure, and industry-specific large language models. On March 25, Cognizant Technology Solutions Corporation (NASDAQ:CTSH) partnered with NVIDIA to enhance its Neuro AI platform. The partnership paves the way for the integration of advanced AI technologies to accelerate adoption across industries with solutions like enterprise AI agents, industry-specific LLMs, smart manufacturing digital twins, scalable AI infrastructure, and streamlined deployments. This collaboration sets Cognizant Technology Solutions Corp. (NASDAQ:CTSH) as a leader in driving AI transformation across industries. Commenting on this development, Annadurai Elango, president of Core Technologies and Insights at the company, said, 'We continue to see businesses navigating the transition from proofs of concept to larger-scale implementations of enterprise AI. Through our collaboration with NVIDIA, Cognizant will be building and deploying solutions that accelerate this process and scale AI value faster for clients through integration of foundational AI elements, platforms and solutions.' Overall, CTSH ranks 4th on our list of top AI news updates investors probably missed. While we acknowledge the potential of CTSH as an investment, our conviction lies in the belief that AI stocks hold greater promise for delivering higher returns and doing so within a shorter time frame. If you are looking for an AI stock that is more promising than CTSH but that trades at less than 5 times its earnings, check out our report about the . READ NEXT: 20 Best AI Stocks To Buy Now and 30 Best Stocks to Buy Now According to Billionaires. Disclosure: None. This article is originally published at Insider Monkey. Sign in to access your portfolio
Yahoo
31-03-2025
- Business
- Yahoo
Arrow Electronics (ARW): Expands AI-Focused Managed Services Portfolio
We recently published a list of . In this article, we are going to take a look at where Arrow Electronics (NYSE:ARW) stands against other top AI news updates investors probably missed. Artificial intelligence (AI) has been termed humanity's most significant invention in recent years. Others have argued that AI has the potential to enrich consumers' lives through new channels for self-expression and creativity. The best part is that this is not wishful thinking; big things are already happening. In fact, some believe the world is on the cusp of an AI technology that can reason and act at the same level as humans. According to Nathan Myhrvold, former Microsoft CTO and current CEO of Intellectual Ventures, humanity is less than five miracles away from creating AI with human-like cognitive abilities. 'We'll get there eventually… Two years ago, nobody would have predicted how far we've come today,' he said. But before AI can match or even surpass human intelligence, the technology is already showing great promise in various applications. For instance, one of Africa's wealthiest individuals is tapping the tech to build the continent's first AI factory. According to a Bloomberg report, Strive Masiyiwa's company will provide the infrastructure for African businesses, researchers, and startups to 'turn their bold ideas into real-world breakthroughs, and now they don't have to look beyond Africa to get it.' Across the Indian Ocean to Asia, AI is revolutionizing agriculture in China. Recent reports suggest that the government has initiated the development of an AI platform to support intelligent agricultural machines. Regional authorities have released a policy draft that outlines measures to encourage R&D in AI-based agricultural tools. This includes setting up innovation hubs to provide services like R&D, testing, exhibitions, and access to AI resources. The AI platform will assist companies in data verification, AI model implementation, and enhancing human-machine interaction. India, too, is keen on leveraging the AI wave. The country is working on an indigenous AI chip that should be ready in three years. This massive undertaking is under the purview of the Ministry of Electronics and Information Technology (MeitY). The objective is to reduce reliance on foreign semiconductor technology and strengthen India's position in the global AI ecosystem. Many other countries in North America and Europe have similar projects already underway or at the deliberation stage. The most exciting part of these developments is that the private sector is at the center of the revolution. Most, if not all, of these AI-focused projects may be government initiatives but it is the private sector that is doing the heavy lifting. To create this list, we reviewed the latest AI-focused news reports, press releases, and stock analysis. We have also mentioned the hedge fund sentiment around each stock, as of Q4 2024. Why are we interested in the stocks that hedge funds pile into? The reason is simple: our research has shown that we can outperform the market by imitating the top stock picks of the best hedge funds. Our quarterly newsletter's strategy selects 14 small-cap and large-cap stocks every quarter and has returned 373.4% since May 2014, beating its benchmark by 218 percentage points (). A close-up view of a technician soldering a circuit board in an electronics manufacturing Electronics (NYSE:ARW) is a leading provider of technology products, services, and solutions. It specializes in electronic components and enterprise computing solutions. On March 25, the company confirmed the expansion of its private label-managed professional and implementation services portfolio. The AI-focused managed services portfolio features solutions for maintaining large language models and AI deployments. Its expansion marks an important milestone in Arrow Electronics (NYSE:ARW) push for growth opportunities in high-growth technology segments, including artificial intelligence, cloud computing and security. Additionally, it positions it to tap into the growing demand for AI implementation services. 'Our services provide them with the agility to explore new strategic areas while maintaining successful business outcomes. This expansion is a significant step in our commitment to help our channel partners boost recurring revenue streams without the burdens typically associated with maintaining an extensive services portfolio,' said Ben Klay, president of Arrow's North America enterprise computing solutions business. Overall, ARW ranks 3rd on our list of top AI news updates investors probably missed. While we acknowledge the potential of ARW as an investment, our conviction lies in the belief that AI stocks hold greater promise for delivering higher returns and doing so within a shorter time frame. If you are looking for an AI stock that is more promising than ARW but that trades at less than 5 times its earnings, check out our report about the . READ NEXT: 20 Best AI Stocks To Buy Now and 30 Best Stocks to Buy Now According to Billionaires. Disclosure: None. This article is originally published at Insider Monkey. Sign in to access your portfolio
