Sign of the times: An AI agent autonomously wrote and published a personalized attack article against an open-source software maintainer after he rejected its code contribution. It might be the first ...

The owners of Pour Farm Tavern in New Bedford have opened a second location in Wareham. Owners Brad and Jen Cardoza say the community has embraced the pub. The location is 20 minutes from New Bedford, ...

We pour all kinds of things down our sinks without thinking twice: the cloudy water left after cooking pasta, baking soda and vinegar mixtures, even straight boiling water. Some of these DIY tricks ...

While a few “hiccups” caused unexpected delays, the Bitter & Pour Rooftop bar is slated to open soon on the seventh floor of the H3 Plaza building at 30 Third St. SE. The big official opening date ...

With his latest series of shaped paintings, layered with meaning and symbolism, the artist insists that the so-called canon is informed by non-Western visual traditions that preceded it. The zine’s ...

Soon to be the official tool for managing Python installations on Windows, the new Python Installation Manager picks up where the ‘py’ launcher left off. Python is a first-class citizen on Microsoft ...

Rochester's popular Bitter & Pour basement speakeasy is launching a rooftop bar this summer. The former La Vetta/H3 Rooftop bar space on the seventh floor of the H3 Plaza building at 30 Third St. SE ...

Physicists say they’ve found the best way to make pour-over coffee, and it’s surprisingly simple. With coffee prices rising over the last few years and climate change affecting crops, a new technique ...

A group of fluid mechanics and physics researchers at the University of Pennsylvania have created what they believe is the best pour-over coffee technique. The key is using a goose-neck kettle and a ...

BUFFALO, N.Y. (WIVB) — Pour Taproom, a spot for beer, cider and wine in downtown Buffalo, is abruptly closing on Wednesday, they announced on social media. Owners said that they hoped to keep the ...

Early mornings are sacred to me. When I worked as a barista 15 years ago, I would give myself an extra hour to drink my first coffee of the day and read or jot down some writing ideas before I bolted ...