Ryan Quindlen 🦇’s Post

 Prompt: “an older man with gray hair and glasses devours a delicious cheese burger. the bun is speckled with sesame seeds, fresh lettuce, a slice of cheese, and a golden brown beef patty. his eyes are closed in enjoyment as he takes a bite. he wears a red jacket and appears to be sitting inside a fast food restaurant.” 🤳https://lnkd.in/diNd-SsM #ai #ainews #superaiapp #TextGeneration #ImageGeneration #AIPoweredTools #ArtificialIntelligence #MachineLearning #DeepLearning #DataScience #AITechnology #LanguageLearning 

Not all Gen Z’ers hate wine. It is an honor and pleasure to teach my annual business of #wine class at Georgetown University McDonough School of Business . Not only do I get chance to teach relevant and timely topics in #winebusiness —this time how #argentina has incorporated modern practices and #technology to elevate their wine industry, including how #ai can be used to further give them the competitive edge—but I also learn a ton from the students. In this focus group-like setting, I gleaned a lot from these new #genz consumers: 1–Unfortunately younger drinkers are still intimidated by wine 👎🏽 2–despite this, and their move towards other alcoholic beverages, they ❤️ wine and want to learn more about it so they can feel confident in purchasing wine 🙏🏽 3–we can use AI and other emerging tech to educate, engage, and interact with these new consumers on social platforms 👩🏻💻 4–there is a huge opportunity to transform wine’s overall image, and teaching and engaging in person as I do frequently makes a huge difference in connecting with and learning about would be 🍷 drinkers. 😁 It’s not all doomsday if we listen and connect with our consumers. Cheers! 🥂 #focusgroups #consumertrends #whiskey #vodka #beer #mezcal #tequila #spiritsindustry #spiritsbusiness #hoyasaxa #hoya #mendoza

Wine tasting note: Deep red ruby color. Aromas of rich black currant, boysenberry and toasted cedar. Complexity and velvety mouthfeel, reminding of wet forest floor and cigar box. 🍷 Me: What is that supposed to taste like? What is even boysenberry…? 😕 Jokes aside, do you ever feel self-conscious when tasting wine? What about your CUSTOMERS? 🤔 Guess what, Tastry research shows that flavors are not reliable or predictable indicators of whether consumers will like a wine or not. 🚫 Each palate is different. Rather, it is the interaction of hundreds of compounds found in wine that will affect whether you find the wine appealing or not. 💡 We help wineries, using our AI algorithm, by answering the question: Will your customers like your wines? How will your wines perform? #tastry #AI #wine #wineindustry

Is anybody else creating their own #customGPTs yet? I'm often looking up bottle labels on Vivino and tasting notes on Cellartracker to learn more about a wine, so I put together a GPT that does it for me! You can simply send a picture of a bottle label to Personal Wine Pro, and it'll give you the full rundown on the winery, region, year, and info from online. This GPT isn't using any custom functions yet, but I have some ideas! What is everyone else building with the #gptstore?

🍷 A gradient descent attack is a lot like tricking a sommelier. Learn how to purposefully change input (dye the wine) to trick the model (the wine expert) into producing the exact output we want.

Sweet and Sour Pork. Hot and Sour Soup. Kung Pao Chicken. Orange Chicken. What do these dishes have in common? Besides the fact that they are common Chinese dishes in restaurants. 🌶They are spicy and sour. 🍭They are sweet and sour. 🍊They are sweet and tangy. 🧂They are sweet and savory. They are paradoxes. Both can be true at the same time. This applies to Outbound. Outbound can be automated and manual. Outbound is for SDRs and Demand Gen. Outbound can be for Humans and AI. It does not have to be all or nothing. I know what I’m having for lunch today 😉 If this post struck a chord and/or worked up your appetite for Chinese food, subscribe to my Substack. Link shared in the comment section below. Mahalo Nui! #outbound #pipeline #chinesefood

AI wine choosing hack! At dinner last night discussing AI and its uses. After picking the food, we needed to pick some wine. With AI being the topic, we put it to the test. Using the ChatGPT app, I took a photo of the Red wine list and prompted it with: "Recommend a wine that works for 2 people, one having Lasagne and the other having Taglioni Cacio Pepe" ChatGPT: "For a pairing that suits both lasagne, which is typically rich and meaty, and taglioni cacio e pepe, which is creamy and peppery, you'd want a versatile red wine that is not too heavy but has enough character to complement both dishes. The "Montepulciano D'Abruzzo 2021" could be a suitable choice. It's a medium-bodied wine with hints of red fruit and a hint of balsamic, which should work well with the savory tomato sauce of the lasagne and the cheese and pepper of the taglioni cacio e pepe. Its balance of fruitiness and acidity can bridge the flavors of both dishes nicely" Who knew ChatGPT could be a sommelier?! #AIwinepicker #AIsommelier #wineAI #ChatGPTwine #AIwinerecommendation #AIwinetips #winepairing #AIwinehacks #AIwinetasting #AIhacks

𝗪𝗵𝗮𝘁 𝘁𝘆𝗽𝗶𝗰𝗮𝗹 𝘄𝗶𝗻𝗲 𝗮𝗿𝗼𝗺𝗮𝘀 𝗰𝗮𝗻 𝘆𝗼𝘂 𝗲𝘅𝗽𝗲𝗰𝘁 𝘁𝗼 𝗱𝗲𝘁𝗲𝗰𝘁 𝗶𝗻 𝗮 𝗴𝗹𝗮𝘀𝘀 𝗼𝗳 𝗦𝘆𝗿𝗮𝗵 𝗼𝗿 𝗦𝗵𝗶𝗿𝗮𝘇 𝘄𝗶𝗻𝗲? 🍷👃 I recorded two short presentations covering the fruity, spicy, and savory notes you may detect. I say may detect, not should detect. As you know, you can't be wrong. ** 𝗧𝗿𝘂𝘀𝘁 𝘆𝗼𝘂𝗿 𝘀𝗲𝗻𝘀𝗲𝘀! ** Find the links to the videos in the comment below. ⬇️ ⬇️

Normally I am not very interested in food-related biotech. However, this is definitely an exception. Currently, the production of meat is approximated to account for 15-20% of total greenhouse gas emissions, 30% of ice-free terrestrial land and 8% of global freshwater usage (1,2). Besides any of those numbers, a large amount of animal suffering is created. Despite these facts, global meat consumption is not expected to decrease just yet, it is even expected to increase instead (1,2). There is a lot of potential here. In the previous decade, many alternatives to meat have been and are being developed and have gone a very long way. Unlike these meat-alternatives, cultured meat has not gone as far yet. However, this may be expected to change as large amounts of money have recently been invested in companies developing processes to produce cultured meat (3). One interesting question is about the reason and justification for the development of cultured meat: ‘If meat production is such a large burden on the world, why should we invest in producing meat in complex ways when we could just stop eating meat?’ In my opinion, the average meat consumption should be quite drastically reduced. The development of meat-alternatives and even possibly a ‘meat-tax’ are required. However, the world population is expected to increase and we cannot expect people to stop eating meat throughout the world just because we want them to. Cultured meats may have similar problems to meat-alternatives. People may not want to try them and are opposed to the idea of ‘lab grown meat’. However, the environmental benefits of cultured meat are substantial when compared to conventional meat production (4). Besides, many aspects of cultured meats are still to be improved, like the nutritional and sensory profiles to make them resemble 'real' meat better. Therefore, I think investments in the development and marketing of cultured meat are justified and necessary. The process of cultivating, sustaining and upscaling stem cells to develop cultured meat is an exciting process to me. I expect cultured meats to make giant leaps in the coming decade. PS. Even though the science may be very different, the technology of cultivating, sustaining and upscaling stem cells may be used in clinical applications as well. Imagine if artificially produced blood can be used to save lives? 1.    https://lnkd.in/eXKwB4av 2.    https://lnkd.in/eYyEWjaU 3.    https://lnkd.in/eiyZJtTR 4.    https://lnkd.in/e7-DmugP

When we enjoy a delicious glass of #wine, what do we know about the long process of winemaking? What our best winemakers do with earth’s magic, from the planting of the vine to the bottling, we should sometimes acknowledge that hard work put into it. One would argue that there’s a lot in the food and beverage we eat, but to produce an excellent fine wine, I would argue that there are more steps and decisions making on top of nature’s own that many crafts. #technology and machines are involved more than ever on each step, soon #ai will probably play a big role too processing some of the data. But human touch and artistry will remain a key factor to create the best bottles for sure. Cheers!