We’ve long heard that print media is going the way of the dodo bird. So, how are public libraries adapting to the changing nature of books? Some are banking on a new kind of print. Today, 3D printing hits the local library. Plus, we’ll talk with an AI researcher who will forever be remembered as the inventor of the emoticon. And with short, niche-y topics, young amateur hosts, and millions of viewers, we’ll find out how YouTube cooking shows are challenging the Food Network.
Listen to the full show.
Dozens of American libraries are now becoming community maker-spaces, providing access to technology like 3D printers that can be used by the public. Justin Lynch wrote about libraries as the future of manufacturing for Pacific Standard.
If you're thinking about trying out the 3D printer at your own public library, you can start the design process at Thingiverse.
Just last week, the Portsmouth Library held a public presentation of its 3D printer, which they named Gutenberg -- after the inventor of the old 2D printing press. They call it Gute for short. We sent producer Megan Tan over to see the 3D printer in action, and she brought us this audio postcard of the visit.
Scott Fahlman is a computer scientist at Carnegie Mellon University, where the focus of his research is on artificial intelligence, but we’re speaking to him but because of something he invented in 1982 that is now used about 6 billion times a day – the emoticon.
Honeybees have been dying off in startling numbers over the past decade, many from something called colony collapse disorder. While researchers continue to look for root causes and cures for these essential pollinators, an 18-year-old from Philadelphia is creating a high tech hive to monitor the health of his bees. Todd Bookman brought us the story.
Jenn Thompkins and her husband Phil are the owners of Rent-the-Chicken.com where they provide customers who may never have considered chicken farming in the past a new option to have fresh eggs right in their own backyard.
Neal Ungerleider is a writer at Fast Company, where he recently wrote about how YouTube cooking shows are challenging the status quo of foodie TV by pitting amateurs and hobbyists up against the likes of Wolfgang Puck and Rachel Ray.