Computers learning to drive Big Rigs

Read more here: Waymo pilots self-driving cargo trucks for Google’s Atlanta datacenters

Waymo has been testing autonomous cars in the wild for some time and has also revealed plans for a self-driving ride-hailing service and unveiled a self-driving minivan. News emerged last year that Waymo was expanding its self-driving technology to trucks, but little was known about how far along that effort was.

Now Waymo has confirmed that it is about to kickstart a pilot in Atlanta for self-driving trucks that will be used to cart goods destined for Google’s datacenters.

The Future of Transportation: Cleaner, Quieter, Faster, Cheaper,

March 14, 2018

6:30 – 8:30 PM

BioMarin, Magnolia Conference Room 750 Lindaro Street, San Rafael

America’s “Car Culture” is pervasive, painfully inefficient, and terrible for the environment. Yet most people are unwilling to give up their cars because they provide relatively rapid, comfortable, and on-demand transportation. So how will we ever get to a clean transportation system?

This program will focus on three overlapping solutions for passenger vehicle transportation:

  • Electric Vehicles                               
  • Autonomous Vehicles
  • Shared Mobility/Ride Sharing

Come learn how rapid technological changes are impacting transportation efficiency, emissions, and modalities and how you can be part of the solution. Our expert and dynamic speakers will both educate and inspire you! This program is done in collaboration with DRAWDOWN: Marin.

Will you be attending?

Register Not attending

GREAT Free Food Series

Week 7 | Wednesday, February 28: Food and Farmers With Guest Speakers Judith Redmond and Craig McNamara

One of the most opaque relationships in the food system lies behind the relationship between eaters and the farmers who make it possible for us to eat. This class aims to bridge the connection by exploring life as a farmer.

Judith Redmond is a native Californian who has been farming in Northern California since 1989.  She is one of four owners of Full Belly Farm where a diverse assortment of fruits, nuts, and vegetables are grown, sheep and chickens are pastured, and training for interns and children’s educational programming is offered.

Craig McNamara is the president and owner of Sierra Orchards, a diversified farming operation producing primarily organic walnuts. Craig serves as the founder Center for Land-Based Learning, the President of the California State Board of Food and Agriculture, on the UC President’s Advisory Commission and the UC Davis Dean’s Advisory Council. He is an advisory board member of the Agricultural Sustainability Institute, and active in the American Farmland Trust, Roots of Change, and the Public Policy Institute of California.

Edible Education 101 meets at UC Berkeley’s Haas School of Business in the Anderson Auditorium on Wednesday evenings from 6:15-8PM Pacific Time. You can watch the conversation live online or join us in class on campus. Participation to the community is free of charge.

WATCH ONLINE or ATTEND IN PERSON

Edible Education 101 – Free classes

FOOD! and FOOD Politics, Processes, Philosophies, it is all here in this series of classes. They are free. You can attend in person or join a streaming conference from your own computer. Sign up!

Public conversations about food have flourished since the 1960s. In the wake of these conversations, it is important to ask, is the “food movement” a social movement? This class will explore what details a social movement and what it will take to shift the power balance.

Building on her vast experience as co-founder and co-director of the Restaurant Opportunities Centers United, Saru Jayaraman will discuss ways to take fights for bold social change goals and transform them into sustained action.

Edible Education 101 meets at UC Berkeley’s Haas School of Business in the Anderson Auditorium on Wednesday, January 31 from 6:15-8PM Pacific Time. You can watch the conversation live online or join us in class on campus. Participation to the community is free of charge. WATCH ONLINE or ATTEND IN PERSON


NEXT UP! Yes there are more classes available –

Week 4 | Wednesday, February 7: Regenerative Cooking: Food, Soil, and Seeds Presented by Chef Dan Barber

Chef Dan Barber will discuss the role of chef and seed breeder collaboration in reshaping our food system and share examples of new vegetable varieties inspired by and celebrated in the Blue Hill kitchen. Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate.  His opinions on food and agricultural policy have appeared in the New York Times and many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture board of directors, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards. In 2009 he was named one of Time magazine’s 100 most influential people in the world.

Missed Week Two? Check out our livestream recordings! Thanks to special guests Clair Brown, author of Buddhist Economics, and Margiana Peterson-Rockney for a lively discussion. Watch now >

 

Don’t be afraid of AI

AI and VR bring the ability to imagine, learn, grow and most definitely Experience something outside our own world view.

I read to 5 year olds each week, they are the best, most inspired Imagineers! They love Unicorns, bat rays, Snowflakes, but Bees- not so much. Half of them have NEVER experienced Snow, but their peers describe it. They have an internal VR that is amazing! It gives me hope for our future.

This is essential in today’s world where the requirements of Diversity, Team building and hyper Productivity are demanded by companies and communities. How can you learn and retain? The goodness is— we have many options online- and they use VR, AI, Big Data, cloud computing, and virtual cash. Get involved, learning is available at seminars, courses, clubs, newsletters, the library, YouTube and (mostly) accessible and free to ALL!

The advances that AI is bringing to our world have been a half-century in the making. But AI’s time is now. Because of the vast amounts of data in our world, only the almost limitless computing power of the cloud can make sense of it. AI can truly help solve some of the world’s most vexing problems, from improving day-to-day communication to energy, climate, health care, transportation and more. The real magic of AI, in the end, won’t be magic at all. It will be technology that adapts to people. This will be profoundly transformational for humans and for humanity. — from the recent TIME article on AI author Lilli Chang of Microsoft

Using VR to train for Winter Olympics

Read the full article (from Venture Beat newsletter) :

U.S. skiers and snowboarders are using VR to train for PyeongChang Winter Olympics

For the past couple of years, virtual reality training startup Strivr has been working with the U.S. Ski & Snowboard Association (USSA) team to train athletes for the PyeongChang Winter Olympics. The startup worked with the Park City, Utah-based governing board for US Ski & Snowboard to use VR to enhance athlete preparations for competitions.

VR is affordable and training with a visual component increases retention… I would enjoy trying it out and feeling like I was an Olympic racer. – the editor

“The ski team’s use of VR falls into the ‘no brainer’ category for use cases in virtual reality,” said Jeremy Bailenson, Strivr cofounder and director of the Virtual Human Interaction Lab at Stanford University.

Amazon Go Grocery Store opens in Seattle

The new AMAZON GO market,,,,,

This sounds like a 7-11 convenience market, but with more efficiency and stocking the food you promised yourself you’d eat more of this year…. using AI and many technologies to make the experience fast, efficient, with fresh, affordable, quality food.

  1. Walk in the store,
  2. You’ll log on to your Amazon account (download the free app)
  3. Shop for items – fresh food, prepared healthy meals (similar to the meal plan delivery sign-ups)
  4. This AI driven store will track your selections (using QR codes of items you pick up)
  5. Walk out with your items, items will be tallied and you’ll purchase them through the app.

You won’t see aisles of chips, baked goods and frozen food OR checkout lines.

More consumer testing is going on now…. but I hope we get to try it soon.

VentureBeat article

San Bruno Mountain- plant Wildflowers for Butterflies

Imagine The Mission blue butterfly sipping nectar!

Plant Wildflowers for Mountain Butterflies!
Nourish mission blue & callippe silverspot butterflies this Saturday 1/20 or Sunday 1/21 at Owl Canyon!
San Bruno Mountain California.jpgJoin in on the first butterfly plantings of the year! Help plant native wildflowers for the benefit of the endangered mission blue and callippe silverspot butterflies at beautiful Owl Canyon. Rain or shine! Picnic by the gurgling Owl Creek included!

We’ll be there both Saturday and Sunday, 10am to 1pm; come one day or both! Click here to see event details and RSVP!

We live in the SF Bay Area, a  NIRVANA for food-lovers! There are classes, professional leadership seminars, food hackathons, tours, gourmet field to table extravaganzas, and also this wonderful opportunity made available by Alice Waters and Will Rosenzweig, leaders in thoughtful eating, great food, and sustainability.

  • CLASS: Edible Education 101
  • DATE: Begins Wednesday 1/17
  • Details below:

It is my privilege to join Alice Waters to co-host Edible Education 101 again this semester.  This uniquely UC Berkeley course, now in its seventh year, is available to undergraduates, graduate students and the local community and is live-streamed and archived online. EE 101 meets Wednesday evenings (6:15 to 8pm Pacific Time) beginning January 17, 2018. We’d encourage you to share this invitation with friends who are passionate about shaping a healthy and regenerative food system.

Once again we are honored to hear from the thoughtful, informed and provocative voices shaping and leading the food movement. The course explores current food issues against a backdrop of systems thinking, ethical action, creativity and innovation. This semester we will also showcase the work of inspiring, emerging leaders who are making a difference in diverse disciplines. Our intent is to help our community of learners develop “food systems intelligence” — a way of seeing and acting in our local and global food ecologies with clear intent and an understanding of our personal and collective impacts. We also hope to build a bridge for students to envision how they can apply themselves personally and professionally in the world of food. Here is the schedule of guest lecturers and topics (with special surprises in the works). All classes are on Wednesday evenings at 6:15 pm PST.        Our teaching team will be creating a weekly newsletter with a link to the class readings and video archive. Each edition will preview the coming class content and will provide a recap of the prior week’s highlights. We will also post weekly invitations (space permitting) to obtain a ticket to attend the class in person, on campus. If you received this email from a friend or colleague and would like to join the class and get weekly updates, click here. If you do not wish to receive weekly course updates or invites, you can opt-out by clicking on the link at the bottom of this email.  We look forward to seeing you in class! With all good thoughts, Will Rosenzweig Social Impact Fellow Special thanks to Berkeley Haas Center for Responsible Business, The Edible Schoolyard Project, Food Venture Lab, and Steve Silberstein for the generous support and collaboration that makes this course possible and broadly available.

It is my privilege to join Alice Waters to co-host Edible Education 101 again this semester.  This uniquely UC Berkeley course, now in its seventh year, is available to undergraduates, graduate students and the local community and is live-streamed and archived online. EE 101 meets Wednesday evenings (6:15 to 8pm Pacific Time) beginning January 17, 2018. We’d encourage you to share this invitation with friends who are passionate about shaping a healthy and regenerative food system.

Once again we are honored to hear from the thoughtful, informed and provocative voices shaping and leading the food movement. The course explores current food issues against a backdrop of systems thinking, ethical action, creativity and innovation. This semester we will also showcase the work of inspiring, emerging leaders who are making a difference in diverse disciplines. Our intent is to help our community of learners develop “food systems intelligence” — a way of seeing and acting in our local and global food ecologies with clear intent and an understanding of our personal and collective impacts. We also hope to build a bridge for students to envision how they can apply themselves personally and professionally in the world of food. Here is the schedule of guest lecturers and topics (with special surprises in the works). All classes are on Wednesday evenings at 6:15 pm PST.        Our teaching team will be creating a weekly newsletter with a link to the class readings and video archive. Each edition will preview the coming class content and will provide a recap of the prior week’s highlights. We will also post weekly invitations (space permitting) to obtain a ticket to attend the class in person, on campus. If you received this email from a friend or colleague and would like to join the class and get weekly updates, click here. If you do not wish to receive weekly course updates or invites, you can opt-out by clicking on the link at the bottom of this email.  We look forward to seeing you in class! With all good thoughts, Will Rosenzweig Social Impact Fellow Special thanks to Berkeley Haas Center for Responsible Business, The Edible Schoolyard Project, Food Venture Lab, and Steve Silberstein for the generous support and collaboration that makes this course possible and broadly available.

Climate Change: Six Easy Ways You Can Make a Difference

Tuesday October 24, 2017

Located at and co-sponsored by:

Marin Art and Garden Center, the Studio Building
30 Sir Francis Drake Blvd, Ross, CA

6:30  – 8:30 pm

What is happening in Marin to address climate change and what can you do to help? Learn about Marin’s Climate Action Plans and programs, including 6 easy actions you and your family can take now to make a difference. Marin is leading the way, local governments are taking action, and we have some of the cleanest electricity in the country, yet we are still far from truly being ‘green’. Join three local sustainability experts and staff from local impact programs (electric cars included), and see how you can lower your carbon footprint. 

Join us as we try to save the world or have fun trying!  

Light refreshments will be served. Organizations tabling include: Cool the Earth, Resilient Neighborhoods, Zero Waste Marin and MCE.

Speaker Biographies

Environmental Forum of Marin <lectureseries@marinefm.org>