Originally published on Tue October 29, 2013 10:22 am
We are really excited to start a new team-centered, theme-driven reporting effort. ("We" refers to your NPR tech reporting team — Steve Henn and Laura Sydell out in the Bay Area, and me, here at NPR's headquarters in Washington.)
Amazon's business is built on three basic concepts: faster delivery, greater selection, and cheaper prices.
In service of that, it has built enormous warehouses staffed largely by robots that shuttle around, pulling goods out of bins at remarkable speed. It can take just a matter of minutes to go from order to shipment.
And lately it's pursuing a program where Amazon goes directly into manufacturers and manages their logistics and online retailing.
Revelations about NSA spying have left people wondering about the privacy of their digital data. But what about the privacy of their faces?
The movies make facial recognition look easy: In the 1998 film Enemy of the State, a team of NSA agents simply freeze a surveillance tape, tap some keys and identify the face a few computer beeps later.
Morning recess at St. Augustine Catholic School in Culver City, Calif., is like recess in many other schools. Children run and play in the afternoon sun. But nearby, away from the basketball hoops and the games of tag, the staff is preparing.
Next to the playground sits a cargo container full of supplies: water, duct tape, an axe, a shovel and a generator along with gasoline. All of these supplies are here just in case the freeways are cut off or the power goes out — in case there is a major, destructive earthquake.
Chances are if you want to look something up, you've first Googled it and then you've read about whatever it is on Wikipedia. But as with a lot of things on the Internet, how do you know that you can trust what you're reading? That's a question that occupies a lot of time for the people at the Wikimedia Foundation, which is the not-for-profit organization that operates the online encyclopedia.
Fish sauce — that funky, flavor-enhancing fermented condiment — is part of what gives Southeast Asian cooking its distinctive taste. But it turns out, this cornerstone of Eastern cooking actually has a long history on another continent: Europe. And it goes all the way back to the Roman Empire.