The New England Patriots have had one of the worst offensive line units in the league this season, and that was on full display again on Sunday in their 34-15 loss to the Miami Dolphins at Hard Rock Stadium. On the Tuesday after the loss, the Patriots announced a pair of roster moves on the offensive line, as they've released left guard Michael Jordan and claimed Lester Cotton off waivers. New England originally signed Jordan back in January, but he started the 2024 season on the team's practice squad. After he was elevated for their first two games, he was signed to the active roster. He started 11 games this year (all at left guard), receiving a 51.5 overall grade from Pro Football Focus. Cotton, 28, was waived on Monday by the Miami Dolphins. He originally entered the league as an undrafted free agent with the Las Vegas Raiders in 2019 out of Alabama. After appearing in 15 games (starting one) for the Raiders from 2019-22, he appeared in 28 (starting eight) for the Dolphins from 2022-24. It will be very interesting to see what New England does with their line next week. They could slide in Sidy Sow or Layden Robinson, who have both been on the bench. Former first-round pick Cole Strange is also nearing his return and could get back to his original position. Cotton is also another option, as he's played both left and right guard in his career. MORE PATRIOTS NEWS Where Patriots sit in Week 13 NFL power rankings Patriots PFF grades from loss vs. Dolphins Winners and losers from Patriots’ Week 12 matchup vs. Dolphins Takeaways from New England’s loss to Miami
As science continues its evolution, discoveries and technologies can act like a master key that open doors leading to novel advancements. Artificial intelligence is one such key, making innovations possible by solving complex problems, automating tasks and enabling research that would have been impossible, or very time-consuming, without it. But do we want to do research on all topics, and shall we try the AI master key on every door? To explore this question, let’s consider the use of AI by genomics experts as an example. In recent years, genomics experts have added unbelievable depth to what we know about the world and ourselves. For example, genetics researchers have revealed facts about when certain animals and plants were domesticated. In another example, researchers used DNA from 30,000-year-old permafrost to create fertile samples of a plant called narrow-leafed campion. Importantly, genetic engineering has facilitated extraordinary advances in the treatment of complicated conditions, such as sickle-cell anemia. Thanks to AI, we are witnessing a dramatic increase in the pace and scalability of genomic exploration. But given the risks and possible consequences of AI use in science, should we rush headlong into using AI in all kinds of projects? One relevant example is research on Neanderthals, our closest relatives, who lived about 40,000 years ago. Neanderthals have been studied for several years now through genetic investigation of their fossils and their DNA. Genetic engineering can potentially use ancient DNA and genome editing methods to re-create a Neanderthal or aspects of a Neanderthal’s genetics and physiology. To do this, scientists could start by figuring out the DNA sequence of a Neanderthal by comparing it with the DNA of modern humans, because they are closely related. Then, scientists could use the gene-editing tool known as CRISPR to swap out parts of human DNA with Neanderthal DNA. This process would require a lot of trial and error and might not succeed soon. But based on what we know about genetics, if something is possible, AI can help make it happen faster, cheaper and with less effort. Scientists are excited about these developments because they could facilitate new discoveries and open up many research opportunities in genetic research. With or without AI, research on Neanderthals will proceed. But the extraordinary power of AI could give the final push to these discoveries and facilitate this kind of resurrection. At that point, the scientific community must develop norms and guidelines about how to treat these resurrected beings with dispositions very similar to humans. We would need to carefully consider their rights and well-being almost in the same way as when humans are involved and not as research subjects or artifacts of scientific curiosity. These ethical issues are discussed in more detail in a new paper published in the journal Nature Machine Intelligence. A more holistic question to consider is: Should we prioritize the use of resource-intensive AI, researchers’ time and public funds to resurrect extinct beings? Or should we invest these resources into conserving species that are critically endangered today to prevent biodiversity from more degradation?TORONTO (AP) — Prime Minister Justin Trudeau told Donald Trump that Americans would also suffer if the president-elect follows through on a plan to impose sweeping tariffs on Canadian products , a Canadian minister who attended their recent dinner said Monday. Trump threatened to impose tariffs on products from Canada and Mexico if they don’t stop what he called the flow of drugs and migrants across their borders with the United States. He said on social media last week that he would impose a 25% tax on all products entering the U.S. from Canada and Mexico as one of his first executive orders. Canadian Public Safety Minister Dominic LeBlanc, whose responsibilities include border security, attended a dinner with Trump and Trudeau at Trump’s Mar-a-Lago club on Friday. Trudeau requested the meeting in a bid to avoid the tariffs by convincing Trump that the northern border is nothing like the U.S. southern border with Mexico . "The prime minister of course spoke about the importance of protecting the Canadian economy and Canadian workers from tariffs, but we also discussed with our American friends the negative impact that those tariffs could have on their economy, on affordability in the United States as well," LeBlanc said in Parliament. If Trump makes good on his threat to slap 25% tariffs on everything imported from Mexico and Canada, the price increases that could follow will collide with his campaign promise to give American families a break from inflation. Economists say companies would have little choice but to pass along the added costs, dramatically raising prices for food, clothing, automobiles, alcohol and other goods. The Produce Distributors Association, a Washington trade group, said last week that tariffs will raise prices for fresh fruit and vegetables and hurt U.S. farmers when the countries retaliate. Canada is already examining possible retaliatory tariffs on certain items from the U.S. should Trump follow through on the threat. After his dinner with Trump, Trudeau returned home without assurances the president-elect will back away from threatened tariffs on all products from the major American trading partner. Trump called the talks “productive” but signaled no retreat from a pledge that Canada says unfairly lumps it in with Mexico over the flow of drugs and migrants into the United States. “The idea that we came back empty handed is completely false,” LeBlanc said. “We had a very productive discussion with Mr. Trump and his future Cabinet secretaries. ... The commitment from Mr. Trump to continue to work with us was far from empty handed.” Joining Trump and Trudeau at dinner were Howard Lutnick, Trump’s nominee for commerce secretary, North Dakota Gov. Doug Burgum, Trump’s pick to lead the Interior Department, and Mike Waltz, Trump’s choice to be his national security adviser. Canada’s ambassador to the U.S., Kirsten Hillman, told The Associated Press on Sunday that “the message that our border is so vastly different than the Mexican border was really understood.” Hillman, who sat at an adjacent table to Trudeau and Trump, said Canada is not the problem when it comes to drugs and migrants. On Monday, Mexico’s president rejected those comments. “Mexico must be respected, especially by its trading partners,” President Claudia Sheinbaum said. She said Canada had its own problems with fentanyl consumption and “could only wish they had the cultural riches Mexico has.” Flows of migrants and seizures of drugs at the two countries’ border are vastly different. U.S. customs agents seized 43 pounds of fentanyl at the Canadian border during the last fiscal year, compared with 21,100 pounds at the Mexican border. Most of the fentanyl reaching the U.S. — where it causes about 70,000 overdose deaths annually — is made by Mexican drug cartels using precursor chemicals smuggled from Asia. On immigration, the U.S. Border Patrol reported 1.53 million encounters with migrants at the southwest border with Mexico between October 2023 and September 2024. That compares to 23,721 encounters at the Canadian border during that time. Canada is the top export destination for 36 U.S. states. Nearly $3.6 billion Canadian (US$2.7 billion) worth of goods and services cross the border each day. About 60% of U.S. crude oil imports are from Canada, and 85% of U.S. electricity imports as well. Canada is also the largest foreign supplier of steel, aluminum and uranium to the U.S. and has 34 critical minerals and metals that the Pentagon is eager for and investing for national security. Copyright 2024 The Associated Press . All rights reserved. This material may not be published, broadcast, rewritten or redistributed.It is a scene that was replicated in households up and down the country. People stuck at home during the Covid lockdowns pondering a new career. Among them was Jason Hackett from Didsbury , now in his mid-fifties. You may well know him as 'Primemutton.' And his decision to branch out into social media has proved a fruitful one. It has made him an unlikely celebrity. His food and drink reviews on YouTube and Instagram – and in particular his takes on the best pints of Guinness on offer in the UK and Ireland - have earned him an army of followers known as 'Muttonistas.' Fans of the black stuff hang on his every word and await his declaration that he has found an 'Absolute creamer.' READ MORE: A man's obsession with Stockport Pyramid has turned him into a star His catchphrase has now become common parlance amongst many Guinness fanatics and has even made its way onto flags at Glastonbury and his beloved Manchester City. He already had a rather unusual day job. Jason was, and still is, a professional bridge player who plays at international level. "The money's not great, but what you do get is a hell of a lot of free travel" he says. Jason classes himself as a beer 'connoisseur.' "I'd say also know quite a lot about food and wine as well," he says. Jason at Mulligans on Deansgate which he says is the best pub in Manchester for consistently good Guinness (Image: Instagram (@primemutton2000abfr)) As a younger man he was predominantly a real ale drinker and says he got into Guinness 'by accident'. "I went to a few places where no casks were available, so I said 'well, I'll try the Guinness instead' and I kind of got into it" he says. One of his regular haunts was a now closed social club called St Edward's Confraternity on the border of Rusholme and Moss Side . "We used to go in there after playing bridge and there was some great celtic rock music and quite a good pint of Guinness" he said. "I'm actually a dual British/Irish national. My grandfather is from there. I don't know if that makes me a plastic paddy, but I found it quite liked it. But I was aware of people telling me it's different gravy in Ireland. "After that, I thought, well, I quite fancy going to Ireland and giving it a try, I think it was 1992 or 93. I went over and I was absolutely mesmerised by what I was drinking there and it kind of made me realise how much better it is over there than over here. With the exception of Guinness storehouse which served a bad point then and still serves a bad phone to this day." Video Loading Video Unavailable Click to play Tap to play The video will auto-play soon 8 Cancel Play now It was during lockdown he thought he may be able to turn his passion into a vocation. "I'm not somebody who likes sitting still and staying in one place for a long time. I've always travelled and moved around and like everybody else, apart from being a bit bored sitting at home all the time, I spent a lot of time watching stuff on social media. "I watched a lot of vlogs about the stuff that I'm interested in and know a lot about, and I kind of thought, 'well, hang on, these people are getting huge numbers of views and it's clear a lot of them don't know what they're talking about'. "I thought well, I can tell a story well. I've spent 30 years travelling around, seeing places trying different things and going to some of the weirdest countries and I thought, 'I can do better than this'. So I bought a load of equipment and just practised in the park and from there, it really took off." His online moniker is an old nickname about mutton not possibly being prime. Jason outside his local The Station where he says he had his best ever pint of Guinness (Image: Instagram (@primemutton2000abfr)) Jason, who isn't married, is a lifelong City fan and his first notable vlog was of his trip to Porto to watch City in 2021 Champions League final in Porto. "When I started my Instagram account, it was just so my friends could see what I was doing and where I was. "The YouTube stuff that I do, it actually was more me going to City games, which was my first focus. And then as the restrictions eased providing food and drink videos from places like China, Pakistan's Zimbabwe, South Africa. "I went over to Ireland to play a Bridge event and so I thought 'well a bit before, a bit afterwards I'll blog a few guest places'. It's a drink I've always liked and it's also somewhere that I knew would be quite popular. A flag with Jason's face and catchphrase on display at a City match (Image: Instagram (@primemutton2000abfr)) "I'd go to a place, I'd share the outdoors of the pub, the indoors of pub, chat to patrons. Soon afterwards, I was going to the Man City game against Young Boys and to get to Geneva, the prices from the UK were absolutely horrific and there was an incredibly cheap flight from Dublin. So I thought I'd spice up the video a bit and start off the match day in Dublin and a few pubs. "I went to this pub called The Gravediggers. I did a couple of reels and popped them onto my Instagram, which was not attracting that many followers at the time, whereas the YouTube was going rather well. And I've never seen anything like it, my phone was just buzzing with likes. From about 900 followers I ended up like a month later with about 70 or 80,000." Jason is a lifelong Blue and started out vlogging his trips to watch them play (Image: Instagram (@primemutton2000abfr)) He is now riding the wave of the current Guinness boom that has seen pubs running dry amid a national shortage in the run-up to Christmas . "Yes I would say it's become more popular again" he says. "I think a lot of it has got to do with social media. I think people have seen that there are places you can go to in Britain, and particularly in Manchester, where it is quite good. "Also, I think a lot of younger people have got fed up of these bars with live music where everybody is having Jager bombs and things like that and want a more traditional pub setting. Maybe you could call it an 'old man's pub', but I mean these days, those so-called 'old man's pubs' actually have quite a variety of customers of all ages." John Kavanagh The Gravediggers - one of Dublin's most famous pubs and from where Jason filmed his first viral video (Image: Instagram (@primemutton2000abfr)) So what does Jason think constitutes a great pint of Guinness? "Well the aesthetics are important to a point. I would say that something that I get unhappy about is an oversized head or in fact, a very thin head" he says. "If its a very thin head, I'll just reject the pint. "I would say that you can tell a bad pint by looking at it. A good pint you don't always know until you taste it, because sometimes pints that appear good looking are not always that good. "I don't want anything that's sour, I don't want effervescent. I don't want it to be too bitter and the worst sign is a metallic taste. You'll know what it is when you taste it. I get people sending me pictures of their pints which they claim are great, and I'm glad they're enjoying them and glad they're having a great time. But some people don't know what a good pint is. Jason loves real ale as well as stout (Image: Instagram (@primemutton2000abfr)) "I've been drinking it for the best part of three decades, and I've been to some of the places where it is really good in Ireland and I've also checked out other stouts, Beamish, Murphy's, London Black and some other independents. "I've had the good pints and the bad and I know what a good pint tastes like. So my reason for doing this is to get the right people, into the right pubs, drinking the right beer." If he approves of a pint, Jason proudly proclaims it as an 'Absolute creamer.' "It's just something that came to the top of my head" he says. "Because everybody talks about creamy pints and I thought that would be quite catchy, rather than assigning new miracle grades to pints, as it is so difficult remembering every pint you've had." Jason holding a flag that was seen on display at Glastonbury (Image: Instagram (@primemutton2000abfr)) "The best pint I've ever had in Manchester was at The Station in Didsbury" he says. "However, for consistency, I'd say Mulligans is best." "I would also like say that people shouldn't be afraid of trying alternatives to Guinness" he adds. "Because whilst Guinness served in Ireland is absolutely the king, apart from liking boomish over there, I like London Black porter a lot over here. "And the stuff, when it's served well in Britain, trumps the best Guinness you can get in Britain. As much as places here try to get it as good as Ireland, they can't. And there are alternatives worth experimenting." He now has 142,000 followers on Instagram and 18,000 subscribers on YouTube and sells his own merchandise. At one City game earlier this season a flag appeared with his face and the words 'Absolute Creamer' on which Jason describes as 'surreal.' But he says it is now typical of the attention he is getting thanks to his work. He reviews food and wine as well as beer (Image: Instagram (@primemutton2000abfr)) "At matches probably I'm having probably at least a dozen selfies every match, and the pubs, if its a well known stout drinking pub, quite a lot in there as well" he says. "I think it was a week and a half ago I was in The Salmon of Knowledge in the Northern Quarter . I quite like that pub because they have three or four different stouts on all the time and one from cork, which you almost never see, Don't get me wrong, I'm always happy, I will pose for a billion selfies. "But the amount of attention I was getting, the chaps behind the bar at last orders said 'we've got one for you so you can enjoy a quiet one to yourself as we're closing.'
AP News Summary at 4:50 p.m. EST
