Carmi Levy

I appreciate it.

I'll make the jokes around here.

Okay.

AI slop.

It comes for you in new and creative ways.

It seems like every day now.

I get called kind of a food snob by my friends and my girlfriend and the people I cook for because I do dinner parties because I prefer to get a recipe from like the New York Times cooking section or like Bon Appetit or one of these fancy, you know, YouTube channels or blogs.

So highfalutin.

Very impressed.

I know.

I don't want to just go to some random cook's website, you know, where they've got a blog and who knows if they know how to write a recipe.

That's the online equivalent of fast food.

Don't go there.

I agree, but it looks like my snobbery might actually end up with me cooking things that are legit and not just like fake recipes because AI slop is now maybe not dominating, but it's very prevalent online with food stuff.

Tell me what's going on there.

Yeah, the Globe and Mail did a bit of a deep dive investigation into this, and they found that AI-generated, they call it AI food slop.

So AI slop is just low-quality AI.

AI sloppy joes, huh?

Hey, there's a recipe I'd eat.

But what they're finding is increasingly the recipes themselves, as well as even the videos that are based on those recipes, are increasingly AI-generated.