How about the Hamas leaders living in Turkey? They were just kicked out of Qatar, and being in (semi-)European Turkey should be easier to arrest, no? Remember, these Hamas leaders in Turkey actually, really, call for explicit genocide - and carry out their actions.
In law we generally prosecute those who are responsible according to the law. Not those who happen to be available so that we have someone to make pay.
Not saying that there are undoubtedly more “bad people” than just him. But that’s not how law works.
Are you suggesting that the Hamas leadership in Turkey is not responsible for the actions of Hamas? Or that pinning responsibility on one person (albeit dead) is enough so there is no more need to pin responsibility on others, even if they are available?
As a single example, Khaled Mashal is in Turkey.
> On 3 September 2024, the U.S. Department of Justice announced criminal charges
> against Mashal for allegedly orchestrating the 7 October attack on Israel,
> along with other senior Hamas officials.
- https://en.wikipedia.org/wiki/Khaled_Mashal
This is the apples to apples version. Perhaps might be more accurate to say that when detecting a benchmark attempt the model tries the prompt 3 times with different seeds then picks the best answer, otherwise it just zero-shots the prompt in everyday use.
I say this because the be test still uses the same hardware (model) but changed the way it behaved by running emissions friendly parameters ( a different execution framework) that wouldn’t have been used in everyday driving, where fuel efficiency and performance optimized parameters were used instead.
What I’d like to know is if it actually was unethical or not. The overall carbon footprint of the lower fuel consumption setting, with fuel manufacturing and distribution factored in, might easily have been more impactful than the emissions model, which typically does not factor in fuel consumed.
In a lot of big coporat-ey places, there is a very restrictive retention policy due to legal reasons.
If your stated IT policy is that "all mail is automatically deleted after 3 months" then that reduces your risk to discovery procedures. And since it is a published, global policy, you cannot be held in contempt of court of prosecuted for destruction of evidence.
I actually have a very hard time believing that a court is going to find that a company that only retains emails for three months isn't doing something like engaging in spoliation.
Actually, banks can "create" money from nowhere. It's called fractional-reserve banking. When you deposit money into a bank, the bank is required to keep only a fraction of that deposit as reserves. The rest can be used for lending.
The exact fraction is determined by the central bank's reserve requirements. And since 2020 it has been set to... zero percent.
So essentially US banks can infinitely create money.
Cities have vast water and trash treatment facilities, at least in developed countries. Those facilities are at most decades old. Even if the sewer system itself may be centuries old, it is maintained as failing sewers are health risks. Also, cities make less use of disposable items.
I can be contrarian at times, but that's just plain wrong.
Wood is not good if you want to handle raw meat, since it's fibrous it makes it pretty easy to eventually cross contaminate something you eat. It's the same reason wooden cutting boards are usually avoided if you're working with raw meat. Every single time, the risk is small, but over time, the dice rolls add up.
Actually wooden cutting boards are safer than plastic ones because the plastic ones not only result in lots of plastic particles being dislodged while cutting but also the cuts into the board are harder to clean and result in a higher likelihood of contamination.
Wooden boards need to be maintained, however, which with frequent use means occasionally sanding them down a bit in addition to the usual cleaning and oiling. The problem with wooden boards is mostly that they're not dishwasher-safe and people are too lazy to clean them properly by hand. A plastic cutting board you regularly put in the dishwasher is probably safer than a wooden one you only half-heartedly rinse, at least in terms of contamination.
I have a composite (???) cutting board, the surface kinda feels like it's papery / fibrous something when it's wet and some of the bits flake off. But it's dishwasher safe.
I’m in my late 30’s and have basically forever used wooden chopping boards and wooden utensils. I’ve not gotten sick from home cooking once. I think you might be overstating the potential harm here.
How do you know by what mechanism you’ve become sick? Do you cook that sparsely that you can positively say you’ve never become sick a few days after eating something you’ve cooked?
I cook all the time and come from a family that actually cooks meals, so yeah, the hygiene aspect is a non-issue so long as you just wash stuff properly.
Really? It's one thing to understand that whatever pathogen you were infected with is (also) foodborne. But tracking the infection to something particular which you ate is generally quite hard, and it is even harder to track accidental contamination.
And many people do not understand where actual danger comes from. For example it is a really bad idea to rinse raw chicken meat. Yet this practice is still widespread.
If you've only been sick with respiratory illnesses that were "going around", you can be about, oh, 100% sure it wasn't from your wooden cutting board.
This is as useful of an insight as saying that I'm in my late 30s and never gotten Covid, I think you might be overstating the potential harm here. A sample size of one is not much use when we talk about statistical probabilities.
COVID-19 has only been around for about five years, as the name indicates, so "I'm in my late 30s" says nothing about how many opportunities you've had to get it, whereas being in one's late 30s does say something about how many opportunities they've had to get (or give someone else) food poisoning.
I'm in my mid-50s. I use wooden cooking implements a lot. I clean them pretty carefully. So far as I know, no one has ever got sick from eating food I've cooked.
The sample size is one person cooking but it isn't only one opportunity to get food poisoning. Let's say 20 years, 300 days per year, one meal per day; that's 6000 food-poisoning opportunities, none of which has obviously resulted in food poisoning for anyone involved. That is in fact quite good evidence that the risk of serious food poisoning on any single occasion, if you use wooden implements but are reasonably careful with them, isn't high enough to be noticeable above the baseline rate of people getting sick.
If someone doesn't take any particular precautions and never gets COVID-19, that is evidence that COVID-19 is less of a threat than it's sometimes felt to be. But not very much evidence, and it can readily be outweighed by all the other people who have got COVID-19, including some who did take reasonable precautions. Similarly, my and iamacyborg's anecdotal evidence could absolutely be outweighed by statistics correlating food poisoning with type of cooking implements. If anyone has those, I'd be very interested to see them.
When cooking meat, I use two pairs of chopsticks: the raw chopsticks and the cooked chopsticks. The raw chopsticks are used to loaded into the pan and to flip it once. Once that batch is flipped I use the cooked chopsticks.
I used their docker based installation. Upgraded it a couple of times, takes me 1h each time (mostly because I am more of a PHB and not a devops)
Never had a single issue with indexes, though we only ingest 500k+ events per day for ~endpoints.
Don’t use email but notifications by Slack. Never had it fail in one year.
Honestly, I almost feel bad for the amount of value I’m getting for free. So I’m happy to give back: made an integration that recovers all Google Workdspace events (https://github.com/avanwouwe/wazuh-gworkspace) if anyone’s using Wazuh? I also plan on publishing my Chrome extension integration (behavioral analysis and malware and shadow it detection) in a couple of days!
I run an in-house deployment using the Docker conf they supply. It requires a couple of hours per month and mainly a lot of disparate skills.
The real thing that takes time is the installation and configuration of the rules and agents. That’s something that you have to do for any SIEM really, irrespective of open source / paid: you have to understand your nominal feed and that takes time.
https://www.icc-cpi.int/news/situation-state-palestine-icc-p...
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