Human Premium

Two possible paths begin to emerge.

In the first, a generation emotionally numbed at work becomes equally numb in their private lives. Interactions remain efficient but empty. Emotions fade, leaving behind a diminished sense of humanity.

But another path is possible. We could see the rise of a lucid generation. Exposed early to the risks of... See more

Online reservations are easier on the ego, because they free us from the humiliation of being told no. Mainly, though, we like their convenience, which in the United States is virtually an inalienable right.

The human role is becoming that of a conductor, orchestrating diverse AIs, whether proprietary, open-source, European, American, or Chinese.

What’s important about the New York Times puzzles is that each of them are only available to play once a day, which is refreshing when you think about the endless content available to us online and how overwhelming that can feel. Plus, with so much social content feeling impersonal and the rise of AI in so many aspects of life, Bennett says she... See more

If you match and then change your mind, you can just un match without explanation.

But that’s not how healthy human relationships work, and so it’s not surprising that going back to app-less dating isn’t as easy a switch as it sounds. We’re now more scared of rejection, more avoidant of the uncomfortable conversations that are all but inevitable,... See more

Sitch, founded by Nandini Mullaji, just raised $2 million in pre-seed funding led by A16z Speedrun to bring personalized, swipe-free dating to a wider audience. Users pay up front for setups — $90 for 3, $125 for 5, or $160 for 8 — vetted by a chatbot trained on Mullaji’s real-life matchmaking experience. If they're ghosted, they get a refund.

Everyone’s good at everything, and I kind of don’t care. Show me what it looks like when you are bad. Show me how it looks when you get it wrong.

When technical mastery becomes available to everyone, the cracks, the risk, the emotional stakes is what we’ll value.

One result is that we feel increasingly alienated from the people who cook and serve our food. It’s no wonder we are always hearing about diners acting like entitled jerks — they’ve been trained to expect that everybody who works in a restaurant should be as fast and compliant as a touch screen