Skyler St. Pierre (he/they)

On The Wrong Side by @nbedera.bsky.social should be required reading for anyone working in higher ed. If you want a sample of why, start here:

It’s genuinely shocking if you’re remotely familiar with the basic facts of trans care and youth medicine.

It is *profoundly* difficult to access gender-affirming care as a minor and the Times has printed more than a dozen articles implying that it is too easy.

Gender affirming healthcare saves lives 🏳️‍⚧️

It's important to keep questioning if the tools we are using, or the problems we are working on, are causing more harm than good. Research does not happen in a box!

My last thought is that nothing is intelligent about "AI" hence the quotes. It is simply statistics and optimization repackaged in a new way. It is a tool, like linear regression but for more complicated data.

Not all "AI" is the same though. I do think that narrowly scoped applications like discovering the best formulations for plant based meat and that use very specific training data can and will benefit from "AI" without the same massive energy costs as an LLM.

The underlying question is: can we use "AI" in an ethical way? For me, when it comes to LLMs like chatgpt the answer is no because of both lack of consent for the training data and extreme energy/water usage.

Jeff Bezos wants AI to design your Thanksgiving turkey The Amazon billionaire is spending $100 million to design the perfect fake meat. Is it worth it?

I got interviewed for this really thoughtful piece on the potentials and the pitfalls of AI as we seek to create more sustainable food systems. heated.world/p/jeff-bezos...

Hey all! I started a biomechanics starter pack.

Let me know who I missed so I can add them and follow them myself!

And check in to see who you might want to follow.

go.bsky.app/5maK8X6

The mechanical and sensory signature of plant-based and animal meat The health of our planet and our bodies depends on us shifting away from the over-consumption of meat. By combining 3D experimental testing and sensory evaluation, we investigate the similarities and ...

If you're interested in a more detailed overview of our paper I've written it up here: go.nature.com/4eWcNh8

Can AI improve plant-based meats? Stanford engineers are testing foods using an approach that combines a three-dimensional mechanical technique and AI to mimic our sensory experience.

Hungry for more sustainable alternatives to animal meat? Check out the latest feature of my work in Stanford Reports showing how we test, taste, and model the material properties of animal and plant -based meat 🌱🥩
news.stanford.edu/stories/2024...