Scott Walters

One of our customers, a Fortune 500 operator measured our robots' performance in their own properties. Their call: expand to more. Less than 10% of their national footprint deployed. Dozens of facilities ahead. We deploy. We perform. They pull us deeper. That's the flywheel. As our fleet grows, our data moves faster, and so do we. Exciting times. $MBAI globenewswire.com/news-release/2…

🚨BREAKING: New Giza Plateau Scans Locate SECOND Sphinx! Could a giant mount of compacted sand on the Giza Plateau be hiding the legendary Second Great Sphinx of Giza? New SAR/Doppler scans from the Khafre Pyramid Project suggest this could be the exact location!

Tungsten outshines gold and copper in a massive 557% rally. While gold and copper have dominated headlines, the "munitions metal" has quietly become the world's best-performing commodity. Driven by a severe supply crunch and soaring defense demand, tungsten prices have surged 557% since late 2023. The Breakdown: - Tungsten is essential for armor-piercing munitions and aerospace components. - China controls ~80% of global production, creating tight supply conditions for Western buyers. - Prices have reached record highs as Western nations develop new projects, including Almonty’s Sangdong mine. Read the full story: mining.com/web/munitions-… #Tungsten #CriticalMinerals #MiningNews #Commodities #Defense #SupplyChain

Ha

7,000 Years Old “Spanish Stonehenge” 🪨 Located in the Valdecañas reservoir in the province of Cáceres, Extremadura, Spain. 🇪🇸 First discovered and excavated in 1926 by German archaeologist Hugo Obermaier. It has reemerged a few times since 2019 due to periods of drought. No one knows who built it. A large menhir at the entrance is engraved with a human figure on one side and a snake on the other.

Saskatchewan mine that could make Canada world's biggest uranium exporter faces last regulatory hurdle cbc.ca/news/canada/sa…

Never stop exploring.

Filming the staggeringly precise stonework at Ollantaytambo in Peru's Sacred Valley, made of incredibly hard Andesite stone, interlocking polygonal blocks without mortar, many of them here feature the strange nubs/protrusions of stone, some with a glassy, vitrified finish!

Bank of Canada holds interest rate at 2.25%, but is 'monitoring risks closely' financialpost.com/news/economy/b…

The moment the earliest known human-made fire was uncovered. This finding pushes the origin of human fire-making back by more than 350,000 years, far earlier than previously thought. bbc.co.uk/news/resources…

@TheProjectUnity Keep up the great and fascinating work, man!

Every time I go inside The Great Pyramid I can't escape the feeling that I am inside a giant machine.

The US is planning more stakes in minerals companies - Bloomberg.

Barrick to explore IPO of North American gold mines financialpost.com/commodities/mi…

@JohnaldPrentice lol

I Bought $250,000 Worth of Beef Bouillon Cubes No, that’s not a typo. That’s roughly 50,000 cubes of savory, umami-packed goodness — the kind of culinary asset class that’s been outperforming bland diets, weak broths, and flavorless trends since the 1900s. Most people would call it excessive. But let me explain the thesis. Each cube goes for about $5 today. But over the past century, the demand for rich, beefy flavor has defied inflation, dietary fads, and vegan crusades — up nearly 900% since the Campbell’s Soup era, and still climbing every time kale loses its hype. Meanwhile, kitchens keep churning out watery soups and deflated tastebuds. The world runs on instant ramen and sad salads, but the real flavor trade has always been brown, concentrated, and globally versatile. So what happens when the next food trend crashes, palates freeze, and culinary inspiration evaporates? When flavor becomes contraband, those who held the original savory cube — the “hard assets” of the taste economy — will see their dishes skyrocket. Supply will vanish overnight, replaced by MSG-laced impostors and corporate broths. My $250,000 position, therefore, isn’t a “stockpile.” It’s an asymmetrical hedge against blandness, diet culture, and culinary despair. Worst case? I sit on $250,000 of historically inelastic demand — a tangible, portable flavor currency that never spoils and always enhances. Best case? Prices triple, chefs consolidate, or restaurants institutionalize the cube, turning legacy bouillon into a collectible, tradable relic of the analog kitchen. It’s not quinoa. It’s not truffle oil. It’s not even artisanal salt. It’s 50,000 cubes of compressed umami — a hedge against inflation, tastelessness, and apathy itself. That’s deep flavor. That’s the Bouillon Standard.

Uranium industry backers converge on Saskatoon touting the resurgence of nuclear power financialpost.com/business/urani…

AI-embodied multi-modal flexible electronic robots with programmable sensing, actuating and self-learning The authors establish a framework for creating robots with enhanced environmental intelligence. nature.com/articles/s4146…

What’s the Difference Between the NYSE and @Polymarket Anyway? bloomberg.com/opinion/articl…