Joe Davis

Sep 4, 2024 | fundlibrary.com | Joe Davis

Risks grow as economic payoff still a few years in the future I’m optimistic about the long-term potential of artificial intelligence (AI) to power big increases in worker productivity and economic growth. But I’m pessimistic that AI can justify lofty equity valuations or save us from an economic soft patch this year or next. As is often the case with new technology, it’s likely to take many years to realize the full potential of AI.

Jul 16, 2024 | professionaladviser.com | Joe Davis

Vanguard's research suggests a tug of war between artificial intelligence and demographics-driven deficits will shape the economic future. The consensus view is that an ageing population will lead to anaemic economic growth. Vanguard's new forecasting framework suggests AI is likely to be the catalyst for a surge in economic growth, surpassing the impact of the personal computer and the internet.

Apr 25, 2024 | nextbigideaclub.com | Joseph Stiglitz |Anna Shechtman |Joe Davis |Saleha Mohsin

Saleha Mohsin is the Senior Washington Correspondent for Bloomberg News, where she also hosts the Big Take DC podcast. Below, Saleha shares five key insights from her new book, Paper Soldiers: How the Weaponization of the Dollar Changed the World Order. Listen to the audio version—read by Saleha herself—in the Next Big Idea App. https://cdn.nextbigideaclub.com/wp-content/uploads/2024/04/25123844/BB_Saleha-Mohsin_MIX.mp3This idea encapsulates the intellectual reason that I wrote this book.

Jan 6, 2024 | onceuponachef.com | Joe Davis

For this foolproof recipe, I use my favorite homemade pie crust, which tastes buttery, holds its shape, and is easy to work with. And to prevent the crust from becoming soggy, I blind bake it until it’s completely dry before adding the filling. To prevent those unsightly fissures in the filling, I modify the traditional recipe by adding a little flour, replacing some of the whole eggs with egg yolks, and baking the pie at a low temperature.

Jan 6, 2024 | onceuponachef.com | Joe Davis

Herb & Brown Sugar Dry-Brined Turkey It is made by rubbing salt and seasonings directly onto the skin of the bird and then letting it sit in the refrigerator overnight before cooking. This technique is much easier and less fussy than a wet brine and accomplishes the same thing. The salt in the brine not only deeply seasons the meat but also draws out the natural juices to make a brine that then soaks back into the meat, ensuring a flavorful and juicy turkey.