Artificial intelligence is evolving at an unprecedented pace—what does that mean for the future of technology, venture capital, business, and even our understanding of ourselves? Award-winning journalist and writer Anil Ananthaswamy joins us for our latest episode to discuss his latest book Why Machines Learn: The Elegant Math Behind Modern AI . Anil helps us explore the journey and many breakthroughs that have propelled machine learning from simple perceptrons to the sophisticated algorithms shaping today’s AI revolution, powering GPT and other models. The discussion aims to demystify some of the underlying math that powers modern machine learning to help everyone grasp this technology impacting our lives, even if your last math class was in high school. Anil walks us through the power of scaling laws, the shift from training to inference optimization, and the debate among AI’s pioneers about the road to AGI—should we be concerned, or are we still missing key pieces of the puzzle? The conversation also delves into AI’s philosophical implications—could understanding how machines learn help us better understand ourselves? And what challenges remain before AI systems can truly operate with agency? If you enjoy this episode, please subscribe and leave us a review on your favorite podcast platform. Sign up for our newsletter at techsurgepodcast.com for exclusive insights and updates on upcoming TechSurge Live Summits. Links: Read Why Machines Learn, Anil’s latest book on the math behind AI https://www.amazon.com/Why-Machines-Learn-Elegant-Behind/dp/0593185749 Learn more about Anil Ananthaswamy’s work and writing https://anilananthaswamy.com/ Watch Anil Ananthaswamy’s TED Talk on AI and intelligence https://www.ted.com/speakers/anil_ananthaswamy Discover the MIT Knight Science Journalism Fellowship that shaped Anil’s AI research https://ksj.mit.edu/ Understand the Perceptron, the foundation of neural networks https://en.wikipedia.org/wiki/Perceptron Read about the Perceptron Convergence Theorem and its significance https://www.nature.com/articles/323533a0…
Welcome to Charred: A New Haven Pizza Show. Charred is a New Haven Style Pizza centric talk show that runs two shows a month. Hosted by Kevin Begley and Frank Zabski. Monthly episodes feature different pizza industry guests from the New Haven and Connecticut pizza scene. Plus discussions, debate, and news about all things pizza. Our mission is to celebrate all thing pizza in Connecticut. Subscribe and SHARE with all your pizza loving friends. Let’s eat!
Welcome to Charred: A New Haven Pizza Show. Charred is a New Haven Style Pizza centric talk show that runs two shows a month. Hosted by Kevin Begley and Frank Zabski. Monthly episodes feature different pizza industry guests from the New Haven and Connecticut pizza scene. Plus discussions, debate, and news about all things pizza. Our mission is to celebrate all thing pizza in Connecticut. Subscribe and SHARE with all your pizza loving friends. Let’s eat!
This week we headed up 95 to visit to a local favorite pizza spot we had heard a lot about. Sarah Lopez co-owns Pasta Avest & Pizzeria in Connecticut with her husband, Neco Lopez. She gave us the full history of how they took a local Guilford staple and made it their own. From their years working in fine dining in Washington, DC to meeting each other in a pizzeria, then moving to CT to pursue their dream of running a family owned pizzeria. Sarah was nice enough to have Neco and her dad cook us up some delicious pies and other goodies too. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
We are on the road again at Pasta Avest in Guilford, CT for episode 27. Celebrating National Pizza Day (this Sunday February 9th) and 1 year of Charred! Topics Include: - Happy National Pizza Day and 1 Year of Charred - New stickers and merch - National Pizza Day in Connecticut - Thoughts on the latest U.S. Pizza Industry Stats Chart - Latest CT Pizza News - Kevin's Pizza Kit experience - Ringo Starr has never had pizza before You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
Back in the studio for episode 26 we play catchup on the latest pizza news and stories that have come across our desk. Frank also announces his new Parking Lot Pizza idea. Topics Inclue: - Starting off the year and our plans for the Charred set - Frank’s Parking Lot Pizza idea - New Haven Pizza Airbnb - Article from The Atlantic on homemade pizza - Hype building for the new “Ah-beetz” Franchise - 100 years of Frank Pepe You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
We're starting 2025 with a bang. Welcoming in a massive guest for the first episode of the year. Max Lewis owner of Lenny’s Apizza, London’s first New Haven Apizza joint. Max tells us the fascinating backstory of how he fell in love with New Haven style Apizza. From visiting Wooster Street for the first time a few years ago, to finding Frank's pizza making videos on YouTube, it's been a tale written in the cheesy, crispy, charred stars. Now he's bringing his Apizza making skills across the pond to the people of the UK. We dive into the reaction he's been getting, what the pizza game competition is like in London, and much more. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
To wrap up our first year of the show Frank and Kevin count down their favorite New Haven pizza moments of 2024. They also get into their favorite episodes in year one of Charred. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
This week Frank continues his demo series with how to make New Haven style sauce. We also give you a holiday gift guide for the pizza maker or pizza lover on your list. And a sneak peek at our new custom Charred hats! You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
This week Kevin and Frank are full from Thanksgiving dinner and ready to talk pizza Topics include: - Making a Thanksgiving Pizza - Ordering cheese-less pizza - Upside down cast iron pizza - Frank's new pizza style concept, Barbeetz! - Pizza Delivery Guy Vs Dog - RIP Butch founder of Mike's Apizza West Haven - Bimonte's Mr. B's Pizza in Cheshire closing its doors after 32 years - Ah-Beetz Franchise - Abate's Apizza Location Update You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
This week, we are joined by the incredibly talented artist, creator, and visionary Michael Pollock from New Haven Pizza Club. You've proably seen his 9,000 pound pizza statue either at The District in New Haven or outside of Modern Apizza. We talk with Michael about his creative journey, passion for pizza and his city, and how art and food collide. He brought plenty of cool pizza art for us to geek out over too. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
Fresh off Halloween Frank and Kevin are back in the studio for the 20th episode of Charred and the first Demo episode! Frank gives a how-to demo on the exact science behind making New Have Style dough. Kevin lends a hand to give you all the steps you'll need to make a true New Have Apizza. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts. DOUGH INSTRUCTIONS: INGREDIENTS: King Arthur Bread Flour Fine Sea Salt IDY (Instant Dry Yeast) Room temp tap water or Spring water MIXING: - [ ] Add salt to water and whisk until dissolved - [ ] Add flour on top of salt/water mix - [ ] Sprinkle yeast on top of flour to keep away from salt - [ ] Combine ingredients roughly with spatula - [ ] Mix in electric mixer with dough hook on low/#1 setting for 1-2.5 min until oatmeal-like consistency - [ ] Stop mixer, wait 20 mins in mixer - [ ] Mix for just a few seconds more until smooth - [ ] Put flour on bench and scale - [ ] Dump dough on bench, more flour on top - [ ] Cut into 3x 300g balls for 13” pies - [ ] Fold dough under until nice skin formed and pinch bottom to make dough ball - [ ] Oil containers for dough and add balls and cover - [ ] Put dough in refrigerator for at least 24 hours - [ ] Let dough come to room temp and rise before cooking 2-4 hours Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
Frank and Kevin are back in the home base studio this week with a bit of a Halloween flare. Topics include: October Is National Pizza Month Detroit style pizza in Connecticut Halloween themed pizza Pizza costume ideas for Halloween Fall foods on pizza CT Our new mascot, Char! Our favorite "pizza's" in Connecticut You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts. Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
In this episode Frank and Kevin stopped by to see Mike Avena, who last year reopened the former Abate's Pizza location as We're Back Pizza right off the Boston Post Road on the Orange/West Haven line. Mike tells the whole story of how he started out on Wooster Street, semi-retired to Florida, then made his way back to Connecticut. We also get an up close look and taste of their signature famous Sicilian and Grandma slices. And of course the hilarious story behind the name "We're Back". You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts. Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
Frank and Kevin are back for our first "in-studio" episode of Charred! Topics include: - Connecticut Pizza & Brewfest Recap - CT's new pizza sign - Sally's Wethersfield grand opening - Pizza art exhibit pop-up in New Haven - CT Pizza at music festivals You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts. Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
Re-live the main event panel at the 2024 Connecticut Pizza & Brew Fest where Kevin and Frank host the true icons of Wooster Street and the New Haven pizza scene. Sally's, Pepe's, Ernie's, Grand, and Big Green Truck Pizza all in one room telling stories and sharing their love for our state's most beloved food. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts. Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
Re-live the opening panel at the 2024 Connecticut Pizza & Brew Fest where Kevin and Frank host some of the up and coming pizza makers in the state. Owners from Carmine's, New Haven Pizza Place, Cast Iron Chef Pizza, Tipsy Tomato, and Frisco's and tell their stories. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts. Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
In this episode Frank and Kevin ventured over to the land of cows, ice cream, and the delicious smells of pizza... Durham, CT! Heath, owner of Carmines Pizza & Italian Take-Out share the story of his West Haven roots, how he started Carmines and grew it into one of the most beloved pizzerias in the state. You might even know their pies from your local grocery store as he has grown the brand even bigger with his fresh Carmines Frozen Pizza operation. He tells us how they are able to deliver a fresh frozen pizza from their hands, to the store, and right to your oven. You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts. Subscribe and Follow HERE Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com…
مرحبًا بك في مشغل أف ام!
يقوم برنامج مشغل أف أم بمسح الويب للحصول على بودكاست عالية الجودة لتستمتع بها الآن. إنه أفضل تطبيق بودكاست ويعمل على أجهزة اندرويد والأيفون والويب. قم بالتسجيل لمزامنة الاشتراكات عبر الأجهزة.