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How long will the earth remain ‘green’? The new scientific model finally has a definitive answer.

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When most people imagine the end of life on Earth, the scene usually resembles some cosmic disaster Hollywood movie: our sun turning into a big, fat red giant and swallowing up all the inner planets! Very dramatic, yes.

But if you look far enough ahead, that fiery end isn’t the first thing to end life on Earth. For a long time, scientists thought that plants would disappear rapidly, becoming extinct as the planet became less and less welcoming. Turns out, the story may not be that serious. However, a recent study is convincing us of that dire ending.

What does science say about the existence of plants on this planet?

The study, published in the Journal of Geophysical Research: Atmospheres and written by Jacob Haq-Mishra and Eric Wolf of Blue Marble Space, paints a bright future for Earth’s green life, thanks to some serious number crunching (and some high-powered computers, of course).

Using new climate and biosphere models, researchers believe plants could survive for 1.8 to 2 billion years, much longer than previously predicted. This means that forests and grasslands, and all the other photosynthetic wonders, may continue for millions of years longer than we thought, forcing scientists to rethink how and when Earth’s chapter of life will actually end.

In other words, vegetarians (or, really, anyone else) have no need to worry about running out of salad anytime soon. Plants have time – just not an endless amount of it. Ultimately, the sun decides.

Its energy output, or luminosity, increases by about 10% every billion years, constantly raising the thermostat on our planet. This process is slow but continuous, and it will continue for ages to come.

What about global warming and the greenhouse effect?

After sunlight, greenhouse gases, especially carbon dioxide (CO₂), have the greatest impact on Earth’s surface temperature. However, the future of CO₂ is unclear, and it may matter how long the plants hang on to it. For those unaware, CO₂ does not stay in the air forever. The planet has a mechanism for expelling it: silicate weathering.

This is a slow reaction where rocks, rain and CO₂ are transformed into new chemicals, eventually making their way into the oceans and settling as calcium carbonate.

Thanks to volcanoes, this carbon eventually comes back up. Currently, silicate weathering removes about 130 million tonnes of carbon from the atmosphere annually. Unfortunately, humans are extracting about ninety times that amount of water every year. The study raised the question: How much time do plants really have?

The researchers ran detailed climate and CO₂ models, testing how things worked under strong versus weak silicate weathering. He also divided plants into three main types, classified based on the way they photosynthesise: C3 plants, C4 plants, and CAM plants.

C3 plants constitute about 95% of the species, C4 about 3%, and CAM makes up the last 2%. Each group has its own CO₂ “starvation threshold.” Below about 50 parts per million CO₂, C₃ plants are phased out.

C4 plants make it up to about 10 ppm, and CAM plants can make even less. So, the key question is: how fast do CO₂ levels fall as the planet warms and the climate changes?

What about the possible consequences?

Let’s look at two main scenarios here: Weak Silicate Weathering: Here, as the sun shines and the earth warms, the weather doesn’t do much to reduce atmospheric CO₂.

. Instead, CO₂ levels remain about the same as today, allowing plant life to last longer and longer. Surface habitability lasts for perhaps 1.5 billion years, then gradually declines until you’re down to microbes surviving the last summer. Strong silicate weathering: Consider the opposite extreme.

The planet’s surface temperature remains the same as today’s, but intense weather continues to strip CO₂ from the air. This ultimately reduces greenhouse warming so much that the Earth becomes too cool for complex plants long before extreme heat arrives.

For the study, Haq-Mishra and Wolf used a state-of-the-art 3D climate model (Exo-CAM) to take all these factors into account. Their decision? Plants can keep it up for at least another 1.35 to 1.86 billion years, depending on what “weathered” world we get.

Life on this planet is hard; in fact, it’s even harder than most people thought. But as the sun rises, as long as CO₂ sticks around, plants can find ways to adapt. However, ultimately, nothing fools physics forever.

When ocean water boils and CO₂ disappears, plants also disappear. Then it’s just the microbes hanging around. And who knows? Maybe by then, some life (Earth or something else) will find its way to the stars. Or at least apply enough sunscreen to last a while.

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US approval sought in talks with state oil company PDVSA

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Why ONGC is eyeing two Venezuelan oil fields; US approval sought in talks with state oil company PDVSA
Any acquisition would depend on ONGC obtaining a licence from US authorities allowing it to operate the two fields. (AI image)

Oil and Natural Gas Corporation (ONGC) is reportedly in discussions with Venezuelan state-owned oil producer PDVSA to buy a part or all of its stake in two oil fields located in the South American country.

PDVSA’s operational capabilities have also weakened significantly.

Venezuela’s oil industry has seen a long-term decline due to a combination of low oil prices, economic mismanagement, and US sanctions. During this period, PDVSA’s operational capabilities have also weakened significantly.

Following the imposition of US surveillance on Venezuela’s oil sector and subsequent easing of sanctions, Venezuelan crude oil has rapidly returned to international markets, and India has emerged as one of its major buyers.

Through its overseas subsidiary, ONGC Videsh, the Indian company currently holds a 40% participating stake in the San Cristobal oilfield, while PDVSA holds the remaining stake. ONGC Videsh holds an 11% stake in the Carabobo-1 project, while Indian Oil and Oil India hold 3.5% each.

Spain-based Repsol holds an 11% stake, while PDVSA controls the remaining 71%. People familiar with the discussions told ET that any acquisition would depend on ONGC obtaining a licence from US authorities allowing it to operate the two fields. Since the detention of Venezuelan President Nicolas Maduro in January, the United States has maintained effective surveillance of Venezuela’s oil industry. As a result, foreign companies are required to obtain U.S.

approval before they can operate oil fields or handle crude oil sales and related revenues. Sources indicate that ONGC is currently negotiating with the US Treasury Department to secure the required permissions. Several global energy companies, including Chevron, BP, Shell and Repsol, have already been granted similar licenses, allowing them to operate in Venezuela. T

The company wants to become the sole operator of the San Cristobal field and share operational control of Carabobo-1 with Repsol, the report said. ONGC has previously indicated its readiness to make significant investments in both assets but has consistently sought greater authority over operational decisions and financial management.

Subject to securing the necessary US licenses, acquiring PDVSA’s stake will help the company achieve those objectives. Both the San Cristóbal and Carabobo oil fields have experienced significant declines in production, reflecting the broader decline of Venezuela’s oil sector.

Current production levels from both assets could not be independently confirmed. In 2024, ONGC approached US authorities for sanctions-related clearance that would allow it to operate the fields. Rajarshi Gupta, managing director of ONGC Videsh, said in August 2024 that at that time, Venezuela had agreed in principle to transfer operational control of the assets to ONGC, although no formal agreement had been signed.

Gupta had said that once ONGC took over operations, production from both fields could increase from the current level of 12,000-15,000 barrels per day to around 30,000 barrels per day within a year.

He also indicated that production could increase to 45,000-50,000 barrels per day in the coming years. Such an increase would also aid efforts to recover more than $500 million in dividend payments that have been pending for several years. Earlier, in 2017, PDVSA had proposed to sell an additional 9% stake in the San Cristobal field to ONGC.

The Indian company decided not to proceed with the purchase, preferring the recovery of dividend dues from the project before considering any increase in ownership.

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Scotland face the World Cup waiting game after ending Brazil’s knockout hopes.

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Brazil booked their place in the knockout stages of the World Cup with an emphatic 3-0 win over Scotland on Wednesday, as Vinicius Junior netted twice and Neymar made his first appearance in a Brazil shirt in nearly three years.

Vinicius’ double helped Carlo Ancelotti’s side top Group C with seven points at a packed Miami Stadium, while 64,478 fans witnessed the emotional return of Brazil’s hard-working son Neymar, who has not worn the famous yellow jersey since October 2023. Vinicius has scored 2-5 goals in every game so far. Going into the tournament to find himself in elite company, level with Kylian Mbappé and Erling Haaland while one goal behind Lionel Messi.

“We played well; it was like the match against Haiti (a 3-0 win). It was more of a ‘complete performance and we’re happy,’ Ancelotti said. “Now comes the best part… there were a lot of positives; we didn’t concede a goal. The introduction of Neymar is important and he can help us a lot.”

Scotland boss Steve Clarke predicted Brazil would attack.

Scotland boss Steve Clarke predicted Brazil would attack from the start and the South Americans needed seven minutes to prove him right and go 1-0 up when Scott McKenna failed to clear the ball, allowing Ryan to nick it and find Vinicius unmarked.

As goalkeeper Angus Gunn scrambled to stop him, the Real Madrid forward took just one touch to head the ball past him and tap it into the empty net, sending yellow fans into a frenzy. Brazil almost made it 2-0 before the first hydration break when Vinicius picked out Jack Hendrie’s through ball to score, but Scotland got a reprieve after a VAR check and the goal was overturned due to a foul by the Brazilian.

Scotland’s Scott McTominay (left), Lewis Ferguson and Ryan Christie (top centre) react to defeat (P.A.).
Brazil's Neymar Jr. and Vinicius Jr. celebrate.
Brazil’s Neymar Jr. and Vinicius Jr. celebrate. (Getty)

That was the theme in the first half, with Brazil more combative while Scotland failed to capitalise on set pieces as they finished the half without a goal on target. Brazil turned the knife on the stroke of half-time, winning the ball high up the pitch before Bruno Gomaris reached the far post, where a grateful Vinicius scored his second.

The two-goal cushion opened up the Brazilian’s full repertoire of moves as he cut through Scotland’s midfield with flicks and one-touch passes that led to a relieved Clarke at the half-time whistle.

Brazil pressed for a third goal and it came with another scintillating move through midfield as Guámares danced into the box to grab his second assist before setting up Matthías Cunha for his third goal of the tournament.

“It’s a dream come true. The first match was tough, the second one was better, and now it’s even better,” Cunha said. “I believe we are improving and we are doing our best to achieve our goal – to win our sixth title.”

Matheus Cunha celebrates after beating Brazil 3-0
Matheus Cunha celebrates after beating Brazil 3-0 (Reuters)
Clarke and his Scotland side face a wait to see if they make it through to the knockout rounds.

Clarke and his Scotland side face a wait to see if they make it through to the knockout rounds. 

Scotland finally tested Alisson for the first time in the 64th minute when the goalkeeper blocked a header but the Tartan Army’s roar of approval was quickly drowned out by the Brazilian fans singing in unison. But the biggest joy of the night was reserved for Neymar as Ancelotti brought on the 34-year-old who wanted to match up with Vinicius, who created three chances in 13 minutes.

Scotland’s attacking efforts remained toothless and Alisson remained a rock in goal, denying one last chance in the closing minutes as Brazil kept a clean sheet. “We gave them the goals; we gave them the game we wanted. We’re disappointed,” Clarke said.

The result leaves Scotland waiting to see if they can qualify as one of the best teams to finish third with three points but a damaging goal difference of minus three.

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East African Highland banana swallow made from matoke, a green fruit similar to plantain.

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East African Highland banana swallow made from matoke, a green fruit similar to plantain.

A dumpling-like dough made from a cooked starch and meant to accompany soups and stews, swallows are a full category of food in our recipe index.

Known generally to the Yorùbá-speaking people of South West Nigeria as ‘òkèlè’, to the Igbo-speaking people in the South East as ‘ụtara’ and to the Fulani and Hausa people of the Sahel and savanna regions of the North as ‘tuwo’ or ‘nyiir’, they get their English name (swallows) for their ability to be eaten without the need to chew. If you’ve ever moulded a starch with your fingers and then used it to scoop a flavoured broth or sauce directly into your mouth, you understand the modest role of a swallow.

I love considering the powerful interplay between dishes. Light broth, thickened stew, hearty porridge, sinewy draw soup or pepper sauce – all are opportunities to hover my whole face over, to intimately understand the dish’s qualities with all my senses. These are the comforting kinds of meals I make most often at home. Whether I’m trying to master a novel soup that I’ve experienced on a recent outing or conjure a stew straight out of dreams from my Nigerian childhood, I’m always thinking about which kind of swallow will be its brilliant sidekick.

Learning to make stews will invite you into a world of starches and redefine your relationship with your favourite dishes. It’s a topic I’ve covered before, but I’ve found myself wanting to say more. There’s so much to say about swallows.

The list below is by no means comprehensive. I would have loved to have gone deeper into others, like the East African Highland banana swallow, made from matoke, a green fruit similar to plantain. There’s also Ghana’s firm kenkey, made from fermented maize, and the dainty omo tuo (tuwo), from cooked rice. And don’t forget about bespoke banku, a mix of cassava and maize. Some styles cross many parts of Africa, such as amala, made from a dried, fermented plantain or yam flour, and semolina, made from durum wheat.

Two bags filled with white granules alongside a halved yam.
Ingredients to make stews, from top to bottom: ugali, fresh yam and garri. Credit…Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Ingredient availability defines the styles, and, in essence, any available starch is an opportunity. Swallows contain myriad possibilities, and that’s what should keep you coming back. With an understanding of a few key techniques, you can broaden your relationship to the starches that sustain you.

Traditionally, making stews is a multistep process of simmering a starch in a pot until it softens.

A large mortar and pestle is then used to crush and pound the tender pieces into a dough. While still hot, the dough is kneaded against the side of the mortar until it’s rich, smooth and elastic.

My preparation has you instead make a slurry and then cook it while stirring to avoid any lumpy pockets. It thickens into a soft dough, which is repeatedly folded and kneaded against the side of the pot over heat. In both cases, after a bit of an arm workout, the starches relax and take on a gluten-like, stretchy texture in a process that is quite magical to behold.

I’m learning to cook, eat and exist with significant changes in my abilities, including the loss of digits on both hands. The classic technique of pinching and rolling a small bit of swallow in between my index finger, middle finger and thumb is a distant desire. But my prosthetic hands are a point of pride, an enabler of sorts. Meals have become a time for discovery, as I find myself wielding a fork or spoon to eat my swallow. We should each bring the swallow to our lips, however we’re able. It will nourish us all the same.


An overhead image of the yam swallow dough in a Dutch oven being stirred.
At first, the swallows will resemble a thick, chalky-looking dough. Credit…Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
An oval-shaped dough on a reddish plate.
The dough transforms into something glossy and stretchy after minutes of folding. Credit…Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

A staple crop across the Caribbean, West and Central Africa and South America, the West African yam, not to be confused with a sweet potato, grows underground as a magnificently large tuber. It goes by many regional names: ‘ìyán’ in the Yoruba-speaking part of Nigeria, ‘igname pilée’ in Benin, ‘yam fufu’ in Ghana and ‘foutou’ in Ivory Coast, to name a few.

The process of making it can be exhilarating and exhausting. It never fails to surprise me how the crumbly-looking starch is transformed into something glossy and stretchy after minutes of repeated folding. As a yam swallow, iyán shares the name of its main ingredient. As dense as it is, it provides nourishment and sustenance throughout the day.

This recipe is for anyone who truly enjoys the subtle and mild taste that only fresh yam can provide.

It skips a few steps for convenience: The peeled yam is puréed in a blender and then cooked into a stiff, pliable dough.

PAIR IT WITH vegetable-rich stews like èfọ́ rírò or ègúsí or a saucy braised meat for a deeply satisfying meal — comfort in a bowl.


The ugali dough as it comes together.
When making ugali, don’t use yellow cornmeal. Credit…Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
A white doughy round on a green plate.
Masarepa can be an adequate substitute for the mahindi flour often used. Credit…Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Flours milled from grains or any starch can be the basis for savouries, with each imparting a particular flavour and texture. Grains such as maize, millet and sorghum, and tubers such as yams, cassava and potatoes all star in different stews across Africa. Across East Africa, a swallow, like this one, made from milled white maize flour (called mahindi flour), goes by different names: ugali, posho, nsima and sadza.

Although you may be tempted to use a yellow cornmeal, you may not get the same results. The white cornmeal is starchy and lends itself well to vigorous folding.

PAIR IT WITH Any vegetable soup, such as light soup, the spinach-rich cagaar, the coconut-laden kuku paka or any grilled beef kebabs.


The yellow garri dough in a Dutch oven.
Although most swallows are served unseasoned, this recipe has been enriched with a bit of red palm oil for a mild, floral taste. Credit…Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
A yellow swallow on a white plate.
This garri swallow is shaped in plastic wrap to form an indented ball. Credit…Photograph by Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Cassava shows up in different dishes and in many forms — grated, crushed, fermented and dried — across Africa. It’s also found as a flour, known as ‘garri’ or ‘gari’ across West and Central Africa and ‘farofa’ in Brazil. Cassava stews have a woodsy depth and can range from mild to sour, depending on how lengthy the fermentation process has been.

When garri is made into a swallow, it is known as eba or generally as fufu in the diaspora. The garri swallow recipe here is lightly seasoned with a bit of red palm oil, giving it a notably bright colour and a floral flavour.

Pair it with eru, okra soup with shrimp and greens or ègúsí soup, and top with ọbẹ̀ onírù or any braised meat.

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Did wolves really save Yellowstone? New research challenges one of conservation’s greatest success stories.

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In 1995, a conservation experiment at Yellowstone National Park became the centre of worldwide celebration. Fourteen grey wolves were reintroduced after an absence of nearly 70 years, with many ecologists crediting their return for remarkable ecological improvements.

The story became a textbook example of a “trophic cascade” in which predators reshape entire ecosystems by indirectly controlling herbivore populations.

Yet three decades later, the science is proving to be more nuanced than the popular narrative. While some researchers dispute the extent to which wolves have affected Yellowstone’s recovery, an ongoing debate focuses on how much of the change can be attributed to wolves alone.

New studies suggest that bears, cougars, human hunting, climate variability, and changing herbivore populations may also have played an important role in reshaping the park’s landscape and wildlife communities.

How 14 wolves transformed Yellowstone and sparked a global conservation success story

When grey wolves disappeared from Yellowstone in the early twentieth century, the elk population expanded across much of the park. Researchers observed heavy browsing pressure, especially on young willow, aspen and cottonwood trees along rivers and streams. Following the reintroduction of wolves in 1995 and 1996, ecologists documented a decline in elk numbers and changes in elk behaviour, as well as the recovery of important plant communities.

A landmark review published in Biological Conservation concluded that the return of wolves had allowed scientists to observe “tri-trophic cascades involving wolves, elk, and plant species such as aspen, cottonwood, and willow.” Researchers found evidence of reduced browsing and vegetation recovery of young trees in parts of northern Yellowstone. Wildlife biologist Douglas Smith of the Yellowstone Wolf Project described the process as follows:

It’s like kicking a pebble on a mountain slope where the conditions were just right such that a falling pebble could trigger an avalanche of change.” Later studies also linked wolf recovery to increases in beaver colonies, improvements in habitat complexity, and broader ecological benefits for birds, fish, and scavengers.

New research challenges the well-known Yellowstone trophic cascade narrative

Although the story of the Yellowstone wolf has become one of the most cited examples of conservation, many ecologists have recently questioned whether wolves were solely responsible for the observed changes. A growing body of research argues that ecosystem recovery is due to the combined effects of multiple predators and environmental factors, not just a simple wolf-to-elk-to-vegetation chain reaction.

A recent study, ‘Flawed analysis invalidates claim of a strong Yellowstone trophic cascade after wolf reintroduction’, examined decades of data on wolves, elk, and aspen communities. The researchers concluded that reductions in elk density, rather than fear-induced behavioural changes alone, primarily drove the indirect effects.

The study also highlighted the importance of other predators, including cougars and grizzly bears, in affecting elk populations. Wildlife ecologist Daniel McNulty argued that “A big problem with the simple trophic cascade story is that it ignores the role of these other predators.”

Other scientists have also cautioned against portraying Yellowstone as a straightforward ecological success story, noting that climatic conditions, drought patterns, bison expansion, and human management decisions have affected vegetation recovery throughout the park.

What do scientists agree on today? Yellowstone wolves and ecosystem recovery

Despite disagreement over the magnitude of impact, broad scientific consensus remains that wolves have contributed significantly to Yellowstone’s ecological changes. Recent research continues to provide evidence of recovery of willows, aspens, and associated wildlife populations following the reintroduction of wolves. Another study investigated ‘Predominance of density-mediated indirect effects in communities of wolves, elk, and aspen.’

There is also strong evidence that wolf recovery reduced browsing pressure and promoted willow growth throughout northern Yellowstone. Similarly, researchers defending the trophic cascade hypothesis stated in a 2024 commentary: ”

After the reintroduction of wolves in Yellowstone National Park in 1995–96, recruitment of aspen plants increased due to reduced browsing by elk.” The emerging scientific view is not that the original Yellowstone story was entirely wrong, but that it was incomplete.

Wolves appear to be an important part of a much larger ecological puzzle that involves many predators, herbivores, and environmental forces. Rather than demonstrating how a single species can instantly repair an ecosystem, Yellowstone increasingly shows how ecological recovery emerges from complex interactions spanning decades.

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Scientists finally solved how H5N1 bird flu hid in dairy cows

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Scientists finally solved how H5N1 bird flu hid in dairy cows

When H5N1 bird flu began infecting U.S. dairy cattle in early 2024,

Veterinarians struggled to identify the cause. The virus was difficult to recognise because it behaved very differently in cows than it does in other mammals. Rather than primarily infecting the lungs, H5N1 caused severe infections in the udders while leaving the respiratory system largely unaffected.

Now, researchers at the University of Pittsburgh School of Public Health have uncovered the biological reason behind this unusual pattern. Their findings, published in Science Advances, provide the first detailed explanation for why bird flu took such an unexpected form in cattle. The work could also help scientists better anticipate how H5N1 might behave if it spreads to new animal species in the future.

Bird Flu’s Unusual Appearance in Dairy Herds

The outbreak first emerged in dairy cattle in the Texas Panhandle, where animals developed severe cases of necrotising mastitis, a painful inflammatory disease that damages tissue in the mammary glands.

“Mastitis is a classic disease in milk-production animals, and veterinarians were dutifully looking to all the usual suspects for the source, like bacterial pathogens,” said senior author Suresh Kuchipudi, Ph.D., chair of infectious diseases and microbiology at Pitt Public Health. “When the real culprit turned out to be bird flu, everyone in the field was caught completely by surprise. We hadn’t even remotely considered that cattle could be a host for H5N1.”

Before the virus was identified, it spread from herd to herd, infecting cattle and contaminating their surroundings.

“If a cow is infected, it sheds a lot of virus into the milk,” said Kuchipudi. “This raised concerns about occupational risk for farm workers. Also, there is a habit of feeding raw milk to domestic pets, like cats, and there have been instances of cats dying, which we studied previously.”

Kuchipudi emphasised that pasteurisation effectively destroys the virus, highlighting the importance of avoiding raw milk.

Searching for the Biological Explanation

Throughout his career, Kuchipudi has studied influenza viruses, focusing on how receptor biology influences which species and tissues can be infected. Influenza viruses attach to specific receptors on cells in a lock-and-key fashion. These receptors belong to a group of sugar-based molecules known as glycans.

Earlier studies from other research groups suggested that flu-related glycan receptors were present in the noses, tracheas, and lungs of cattle. Yet cows infected with H5N1 were not developing the respiratory disease researchers expected.

That discrepancy suggested that a more detailed explanation was needed.

“Glycan biology is very complex,” said Kuchipudi. “We realised that, to understand what was really going on, we would need to use more innovative technologies and map out the fine-detailed architecture that enables the virus to bind to cells.”

To do that, Kuchipudi partnered with Harvard Medical School researcher Lauren E. Pepi, Ph.D., whose expertise is in glycomics, the comprehensive study of glycan structures.

Why H5N1 Targets Cow Udders

The research team combined multiple techniques, including binding experiments, staining approaches, and ultra-high-resolution imaging, to examine how H5N1 interacts with different tissues.

Their analysis showed that not all glycan receptors function the same way when it comes to bird flu infection. The virus was able to bind only to a specific subtype known as N-linked sialic acid receptors.

These receptors were found throughout the udder tissue of cattle but were nearly absent in airway tissue. According to Kuchipudi, this made the mammary glands a “perfect breeding ground for the virus”.

The discovery helps explain why H5N1 caused severe mastitis rather than respiratory illness in dairy cattle.

Predicting Bird Flu’s Next Move

The researchers believe their findings could do more than explain the cattle outbreak. The same approach may help scientists identify which animals and tissues are vulnerable to H5N1 before future outbreaks occur.

“We can preemptively screen different species and different tissues within them for susceptibility,” said Kuchipudi. “For example, would they exhibit respiratory symptoms? Would they show only mastitis, as in cows? Or would they show neurological disease, as our team has shown in cats? The lessons learned could potentially help prevent us from being caught by surprise again.”

Other authors on the study were Surabhi Srinivas, M.S.; Shubhada K. Chothe, Ph.D.; Santhamani Ramasamy, Ph.D.; Sougat Misra, Ph.D.; Noel Chandan Nallipogu, M.D., MPH; and Lindsey LaBella, all of Pitt; Yin-Ting Yeh, Ph.D., of Pennsylvania State University; May Wang, B.S., of Harvard University; and Heidi L. Pecoraro, Ph.D., and Brett T. Webb, Ph.D., of North Dakota State University.

This research was supported by Pitt Public Health and the U.S. Department of Agriculture’s National Institute of Food and Agriculture (FP00039373/AWD00010780).

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Leeds transfer news: Harry Wilson deal agreed as midfielder set to sign on a free when Fulham contract expires Football News

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Leeds United have agreed a deal to sign Harry Wilson on a free transfer.

The Wales forward is set to leave Fulham when his contract expires at the end of the month.

Aston Villa and Everton were among the other clubs interested in the 29-year-old.

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Take a look at the best strikes during Wilson’s career.
Fulham tried to convince Wilson to stay and said they had offered him a new contract in a statement earlier this month.

However, he has decided to leave Craven Cottage to join Marco Silva after a career-best season in the Premier League.

Wilson scored 10 goals and set up another seven in the competition, attracting interest from clubs in the Champions League.

However, it is Leeds who have won the race for his signature – with Wilson falling at the last minute at Elland Road almost a year after deadline day.

Sky Sports News It is understood that both Wilson and Leeds signed a deal sheet in the hope that the paperwork would not be signed only for Fulham, to kill off the move.

As well as Wilson, Leeds are also looking for a move for Julian Brandt, who is set to leave Borussia Dortmund as a free agent at the end of the month.

Leeds are also in talks with Southampton for midfielder Shea Charles after their initial £20m offer was rejected by the Championship club.

Leeds summer transfer plans

Leeds face a huge summer window as they look to cement their place in the Premier League. Daniel Farke wants to add more individual quality to a squad that has built a reputation for being one of the toughest teams to come up against.

Addressing the goalie situation is a top priority. Talks are ongoing with Karl Darlow, whose contract expires on July 1, but if they go ahead, Leeds will likely need to find a new No.1, with question marks over Lucas Perry after he was let go.

Leeds made a bid for Jorgen Strand Larsson in January but Crystal Palace refused to match the £48m Wolves paid. They want to sign a striker again in this window. Relying on Dominique Calvert-Leone and Lucas Nemecha, who both have injury records, would be a gamble.

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Leeds chairman Parag Marathe has announced that Ethan Ampadu has signed a new four-year contract.

Facundo Buonanotte is unlikely to return after a six-month loan at Brighton, while Joel Piroe and winger Wilfried Gnonto both have uncertain futures. Piroe opted to stay at Leeds in the last window despite widespread interest from Celtic in the Championship, while Gnonto is wanted by Bundesliga club Freiburg.

Leeds are thin on the left side of defence, with Gabriel Gudmundsson and Pascal Strick as their only natural options. Folk have struggled thanks to the adaptation of James Justin and could look to add another defender with similar versatility this summer.

Leeds’ first five Premier League fixtures of 2026/27

August

Week 22: Nottingham Forest (A)

Saturday 29: Brentford (H)

September

Week 5: Brighton (A)

Week 12: Newcastle (H)

Week 19: Crystal Palace (H)

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The Weekly Wine 97: What exactly is CRED’s business model?

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Hello and welcome to another edition of Weekly Wine.

It’s been a bit of a chaotic week, thanks to the World Cup, which is throwing off our circadian rhythms. The good thing is that we have something to write about that is not as furious as politics. On the other hand, the World Cup is being held amid the most politically turbulent time since World War II, in the most politically divided country, with the most politically divisive president ever. Okay, enough ranting.

In this week’s edition, we look at Kunal Shah’s meteoric rise and explain the Cred business model, examine why so many smart Indians have fallen for Jeff Bezos’s fake quote on the water, explain how Sir Alex Ferguson’s old lieutenant stopped England in its tracks, and ask why, sometimes, one’s therapist is unreachable.

CRED model

It is fitting that the person who has been chosen to lead WhatsApp globally is not some IIT-IIM techie but a gentleman who studied philosophy at Wilson College, Mumbai, and left the MBA course, which already makes him smarter than most IIT-IIM graduates.

The tech world was stunned when Meta chose Kunal Shah to lead WhatsApp globally. Then came the inevitable question, as Camus was contemplating suicide: What exactly is CRED’s business model? Is it selling 90s nostalgia to the millennial generation? Inspiring childhood heroes to break character? To those who understand Marx better than Maiman, this model may seem strange.

CRED starts by gathering India’s most valuable credit-card users: people with credit scores above 750. This gives it a rare moat, the kind of product managers dream about in their sleep: a financially disciplined, urban, high-spending base that is useful to banks, card companies and premium brands. In plain English, this group means the epitome of the upper middle class that doesn’t want to earn their money through criminal endeavours.

CRED then turns bill payment into a monthly habit. Coins, perks, and access to premium brands turn a boring job into something slightly rewarding. But the rewards are just the hook. Once CRED has an audience and habituation, it can make money through CRED Pay transactions, lending, CRED Mint and brand partnerships.

So no, CRED doesn’t just have the data. It has filtered audiences, repeat behaviour, trust, and monetisation rails. The bet is simple: a small group of wealthy, trusted users can be more valuable than a much larger crowd that came for cashback and disappeared before the invoice was paid.

Jeff Bezos and water

In 1996, Alan Sokal entered academia with a whoopee cushion in one hand and a flamethrower in the other. The NYU physicist deliberately wrote an absurd paper, filled it with fashionable jargon, decorated it with the political flavour of the time, and sent it off as a social lesson to a cultural studies magazine that considered itself intelligent. The magazine published it, after which Sokal revealed that the whole thing was a hoax.

This lesson was cruel because it made people uncomfortable. Wise people can swallow the garbage by wearing the garment of their faith when it comes to it.

Nearly three decades later, the Internet has transformed the SoCal Affair into a daily production model. A hoax no longer requires a journal, a submission process, or a title that sounds like a rejected Radiohead album. All it needs is a billionaire’s face, an AI panic, a climate worrier, and the word “breaking” over the top like a cheap police siren.

Which brings us to Jeff Bezos and the quote he never said.

In the viral claim, Bezos argued that water for AI data centres should be prioritised over human consumption. Some versions gave him this line: “Humans will not evolve humanity. AI will.” Another turned the same idea into polished apocalypse – talking about biological limits, infinite digital potential and the threat of a data infrastructure starved of cooling resources to preserve basic human comfort.

It sounded less like a tech conference quote and more like a Bond villain monologue written by someone who had just discovered LinkedIn.

Critical reporting of Bezos’ VivaTech appearance focused on AI, labour shortages, his venture Prometheus, Blue Origin, the Moon, and the familiar billionaire’s dream of moving polluting industries off Earth. There’s enough to examine, question, and poke fun at that servers can dream up without having to coin a line about leaving humans thirsty.

The fake travelled because it had everything a modern liar needed. Bezos is already a full-fledged cultural character: the Amazon warehouse, the rockets, the private space dreams, the unimaginable wealth and the billionaire’s habit of discussing humanity as if it were an underperforming business unit. The purpose of the claim was not to create a villain; the villain had already been selected.

Then came water, turning a policy question into a fundamental fear. Electricity seems technical, but water is intimate. We drink it, store it in summer, fight for it in drought, and remember its importance only when air comes out of the tap. Once water enters the story, Aakrosh doesn’t need much help.

AI’s resource footprint gave lies its runway. Data centres raise real questions about cooling, power, water use, local tensions, and corporate privacy, but online conversations about AI and water have already become a quagmire of bad arithmetic. People confuse annual data centre consumption with per-query usage. The chilled water mixes with the water used indirectly through power generation. Litres per year, litres per prompt and litres per image are thrown into the same bucket, after which someone throws the bucket down the timeline.

Once the denominator disappears, each number becomes a weapon.

That’s why Bezos’ quote worked. It asked people to confirm what they already feared: AI is thirsty, Big Tech is secret, billionaires are ruthless and ordinary people will be asked to subsidise the future built above their heads.

The most dangerous sentence online is, “I can imagine him saying that.” Once a claim reaches that point, evidence becomes paperwork, and the fact-checker begins to struggle. Worse, fakery helps the person it wants to attack because it allows the powerful to deny the most absurd accusation and avoid tough questions.

The water footprint of AI deserves investigation. Data centre deals are worth investigating. Billionaire techno-utopianism deserves scrutiny. That test requires numbers that remain in contact with the calculator.

Sokal showed that nonsense can fool smart people when it levels the room. Bezos’ quote shows that even smart people can be foolish.

fake general

Before he was causing a Fergie-like reaction in international football, Queiroz was the man who helped create Ferguson’s third great Manchester United team. Ferguson was a great admirer, calling him the assistant who challenged him intellectually and “the closest you can get to being manager of Manchester United without actually holding the title.”

Under Queiroz, United moved away from their flamboyant 4–4–2 style with two wingers and two central midfielders towards a more flexible 4–3–3, which gave them greater balance in midfield, more fluid forwards and a counter-attacking formation that could also defend. It was this figure who helped transform United into a more serious European power.

One match that stood out was Manchester United’s Champions League semi-final victory over Barcelona in 2008, which was decided by a classic Paul Scholes goal and a defensive masterclass in two phases in which Barcelona dominated possession and still lost. One wonders whether United’s two encounters with Barcelona in the 2009 and 2011 finals would have been slightly different had Queiroz still been there.

He was also instrumental in signing players from Portugal and Brazil, including Cristiano Ronaldo, Nani and Anderson, and helped transform Ronaldo from a touchy-feely teenager into an athletic specimen who became the complete footballer whose rivalry with Lionel Messi dominated football for almost two decades.

Like his compatriot and former student José Mourinho, Carlos Queiroz’s first goal is not to lose, a strategy dubbed “sufferball”, in which both teams suffer a loss but only one does so willingly. Against England, Queiroz had a clear structure: a disciplined mid-block, a narrow back line, and Thomas Partey screening the defence, while England kept wide possession but did not become a serious goal threat. Ghana had no desire to win the high ball against the England centre-backs. Instead, he protected the middle, pressing England’s attack-minded midfielders and preventing Harry Kane from dropping into the pocket and combining. As DAZN’s analysis noted, England had “width without penetration.”

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Postscript by Prasad Sanyal

My therapist says she can’t contact me. This is not because he lacks skills or abilities. On the contrary, she is intelligent, patient, observant and possesses the kind of calm that would make an air traffic controller mildly excited.

The problem is that every time she tries to talk to the hurt person, they send the furious person off to join the meeting. Anger, unlike hurt, comes prepared.

There are points of discussion in anger.

Rage has supporting documents.

Rage has the screenshots.

Rage has a 47-slide presentation called “Why Everything Is Terrible and Why I’m Right About It.”

Meanwhile, my therapist laid me down on a couch away from her. This is an ancient idea. Freud preferred that patients not look directly at the analyst. The theory, as I understand it, was that people speak more freely when they’re not busy managing another person’s reactions. No encouraging nods or sympathetic smiles, no direct judgement – ​​just you and your thoughts. I’m beginning to suspect that this system was invented specifically for people like me.

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It was thought that AI would eliminate engineering jobs, but new data shows they’re the most resilient

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Whether AI is already replacing jobs is a topic of considerable debate.

Technical layoffs hit their highest single month in total in May, and AI was the most cited reason, according to outplacement firm Challenger, Grey & Christmas.

Due to the rapid adoption of AI-powered coding tools, software engineering is, in theory, the most vulnerable professional field to automation. However, researchers at venture firm Signalfire say hiring data shows a different picture.

Asher Bantock, head of research at Signalfire, said, “The argument given for many layoffs is consistently AI, and specifically they would say AI in relation to code; they might say one engineer can do the work of several engineers in the past.” “That’s a little inconsistent with what we’re seeing on the ground.”

Analysis from Signalfire suggests that engineering was the most flexible job in 2025, based on tracking the careers of millions of employees at over 80 million companies. Instead of focusing on layoffs, which are difficult to track because people often delay updating their employment status after a job cut, Signalfire examined hiring data as a more accurate indicator of real-time workforce trends.

According to the latest from Signalfire, overall hiring at big tech companies has declined by 25% compared to 2019 levels, with engineering roles seeing only a much smaller decline of 11%. talent status report”

In fact, in 2025 engineers comprised 55% of all new hires at the 12 companies classified by Signalfire as “Tech Majors” – Alphabet, Meta, Apple, Amazon, Microsoft, Netflix, Nvidia, Tesla, Uber, Airbnb, Block, and Stripe. According to the report, this is a significant jump compared to 2019, when engineers represented only 46% of new hires.

Data from Signalfire shows that the continued need for engineers was even more pronounced among early-stage startups, which collectively brought on 7% more engineers in 2025 than in 2019.

Bantock argued that if AI were truly replacing engineering talent, engineering hiring would be the first to decline amid the current tech hiring contraction. Instead, data from Signalfire shows that the number of engineering employees is growing faster than most other job functions in the tech sector.

While Anthropic CEO Dario Amodei warned last year that AI would erase half of all entry-level white-collar jobs and that unemployment would rise to 20% within five years, the company’s head of economics, Peter McCrory, told TechCrunch in March that he had yet to see any significant AI-driven impact on the workforce.

McCrory said at the time: “There is at least no major difference in the unemployment rate” between workers who use the cloud to perform “the most central functions of their job in automated ways” – such as technical writers, data entry clerks and software engineers – and workers in jobs most exposed to AI that require “physical interaction and dexterity with the real world.”

Nvidia CEO Jensen Huang went even further, rejecting the theory that AI would replace engineers. “Someone said AI will destroy all software engineering jobs,” Huang said in an interview. The interview took place at the Stanford Graduate School of Business in April. He then argued that the opposite is true. Now that all of Nvidia’s engineers are using agentic AI, he said, “Software engineers are busier than ever.”

Huang said that while agents are writing code on the fly, they are also constantly pressuring engineers to come up with ‘the next idea.’

At least for now, it seems that AI-equipped engineering has become a classic example of the Jevons paradox – the idea that greater efficiency does not reduce demand for a resource; this effect increases it as work expands to fill the new capacity. As Bantock said of engineering talent in this moment: “They are suddenly much more productive, and they have countless jobs to do.”

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The Picnic Mistakes You’re Making (and the Recipes That Fix Them)

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Picnic Mistakes You’re Making

In an ideal world, the word ‘picnic’ evokes wicker and gingham, cucumber sandwiches and glass pitchers of iced tea, all backlit by golden-hour sunshine.

But in the real world, you’re batting away an army of flying critters and creepy crawlers trying to storm the hot fermented watermelon you forgot to put back in the cooler. Inevitably, something, or someone, is sticky. There’s never enough water; your friend forgot napkins, and why did the music stop?

Picnicking doesn’t have to be an ordeal, but you may be doing a few things wrong. Here are a few common mistakes — and some smart, easy fixes — that will make everyone’s alfresco dining more enjoyable.

An overhead image of a potato salad scattered with herbs in an aqua plastic container.
Credit…David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.


Why they’re perfect for picnics: Potato salad is a quintessentially picnic food but doesn’t always do well under the hot sun. This one skips the mayonnaise for a creamy (and vegan!) dressing that won’t spoil, while the pepperoncini add little bursts of brightness to each bite.


Whether you’re going for a snacking spread or a full-on dinner party, a smart picnic starts in the kitchen. So choose your ingredients and dishes wisely, and keep mayonnaise-based salads, leafy vegetables, soft cheeses, soft fruit and seafood to a minimum. If potato salad is a must-have in your picnic spread, choose a creamy, more stable recipe; I use whipped tahini as the base for my dressing, then add lemon, lots of herbs and pepperoncini for a bit of bite.

And nothing ruins a sandwich quite like soggy lettuce, so instead of romaine, opt for a thinly sliced cabbage slaw, as in this picnic hoagie. It provides the same crunch and vegetal respite as lettuce, but it stays crisp longer. Doubling the roasted red pepper spread gives you enough to use as a dip for guests with little, if any, extra work.

Eight small sandwiches sit on their sides in a pan to highlight their insides.
Credit…David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.


Why they’re perfect for picnics: Who doesn’t love a saucy, crunchy sandwich? The red pepper spread is complex, slightly sweet and a bit spicy. Leave the leafy greens behind and make cabbage slaw — it offers all of the crunch without getting soggy from the sauce or the sun.


No chopping at the function! When coming up with the menu, prioritise minimally messy crowd-pleasers like a smattering of chips and dips, charcuterie boards with cured meat, grapes, sliced firm cheeses and precut vegetables. Slice any sandwiches into manageable segments and place them cut-side up. That lets your guests grab them without making a mess or touching three other portions along the way.

A large jar filled with a chilled cocktail sits in the middle of two glasses on a picnic blanket.
Credit…David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.


Why it’s perfect for picnics: Refreshing, boozy and highly sippable, this batch cocktail makes eight to 10 servings, enough for a sizeable crowd. It also takes well to being paired with frozen fruit, which acts as ice (and doubles as a fun treat when you’re finished).


Suzette Louis-Jean, an event planner and the owner of La TAS Events in New Jersey, prefers dry ice to keep things chilled, but regular ice in an insulated bag or cooler works just fine. The more important part is how you pack it: Place the ice at the bottom to keep anything delicate from getting crushed. (Our friends at Wirecutter came up with a great method, along with a helpful diagram.)

The most frustrating part about ice is also the most obvious: It melts. To keep the party going well after you’ve arrived with your chilled cooler, ask your most reliable (and punctual) friends to bring two bags each. Overestimate how much you’ll need: You can really never have enough ice.

And please keep in mind that frozen fruits are another brilliant way of chilling your punch, lemonade, tea and other fruit-friendly drinks. Add frozen cherries and pineapple to your tropical drinks or frozen peaches to your iced tea. If you want to plan ahead, freeze lemon wedges and cucumber slices for spa water. It won’t dilute the drinks and often enhances the flavour. It’s also adorable.

A picnic spread packaged in lidded containers.
Credit…David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.

If picnicking is to become your summertime personality, it might be worth investing in some key items that make travelling easier. Airtight storage containers prevent leakage, and stackable ones are especially good for picnicking, as are lidded baking vessels, like loaf pans or 9-by-13 pans.

Rimmed baking sheets or plastic cutting boards are particularly effective ways to secure container foundations. Pack your items as flat as possible, rather than stacking them vertically and leaving gravity to topple them all. Lay things on their bigger, flatter sides and stack upward. Pad and secure your containers with things that have multiple uses — like kitchen towels — to keep the food from tumbling around too much.


A pan of triple-layer brownies in the pan on a picnic blanket.
Credit…David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.

Why they’re perfect for picnics: These sturdy brownies are great to take just about anywhere and are a much more viable way to celebrate than a cake you spent forever on, only to see the buttercream weeping. I like to precut them, then place each square on its side to show off its cross section.


If you go through the trouble of making all of that food, count on your friends. (People are often delighted to be appointed to meaningful tasks, research suggests.) Ask them to bring the rest.

  • Trash bags

  • Paper towels

  • Portable speakers

  • Hand wipes

  • Sunscreen

  • Bug spray

  • Drinking water

  • Seltzer

  • Chargers

  • Bottle openers

Keep in mind that the weather and your environment will always have an impact. Bugs will happen; wind will happen. Don’t be too hard on yourself if it isn’t perfect.

“It’s about the thoughtfulness that goes into it,” Ms Louis-Jean said. “A picnic is a state of mind. Remember that you are the vibe. You are the special ingredient.

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