AdExchanger reporter. Axe about me.

NYC
Joined June 2011
i have fully confabulated memories of this which i know because i was not alive at the time
40 years ago today, the Mets beat the Red Sox in Game 6 of the 1986 World Series.
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is the notion of a middle school type food fight uniquely American?
Striking detail in the big NYT piece on Taiwanese families adjusting to working at the huge new TSMC chip plant in Arizona: their surprise at the lack of rigor in US schools.
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interestingly there seems to be a correlation between how quickly a popular youtuber reached 10m subscribers and how bummed i'd be to hear about a hypothetical 12year old boy starting to watch their channel.
How long it took the world’s biggest YouTubers to hit 10M subscribers:
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omg the kicker. It wasnt a scam phishing email – Dolan sent fake "claim your championship ring" emails to ensnare employees and force them into cybersecurity trainings. But actually doesnt plan to distribute them rings at all?! the absolute worst dude. nytimes.com/athletic/7715834…
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i feel this way about the w3c. people have no idea that the entire internet is held together by spit and glue and a few total weirdos (who, like, get sitters to take care of their sourdough starter while they search for pixies in iceland) who are shockingly good at admin work.
Explaining to my wife how there's this one guy. And he alone is responsible for most of the world's distribution of PHP. And if anything happens to this guy, that's just it. Everyone is screwed.
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this is one of the saddest owns ive ever seen
JD Vance greets Bengals players on the way out
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why?
when i try to explain SF to my non-tech friends, i usually end up using the term "money bukkake" at some point in the night
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I literally guffawed when i read midway through that this person's son drew a lottery rank <1%. But as a parent of a kid in NYC public school kindergarten (which was bad enough!) this is very daunting. nytimes.com/2026/10/19/opini…
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James retweeted
Actually cannot believe what I've read here.
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another absolute face melter. it’s defcon orange over here.
The shine on candy corn is bug resin. Brach's calls it confectioner's glaze. The bag reads sugar, corn syrup, then 2% or less of salt, dextrose, confectioner's glaze (shellac), gelatin, honey, artificial flavors, sesame oil, Yellow 5, Yellow 6 and Red 40. Shellac is what a lac insect leaves on tree branches in India and Thailand. It gets scraped off the bark, cleaned, dissolved in alcohol and tumbled over the candy, and it dries into the same hard coat that goes on a hardwood floor. That's the shine, and it's why the pieces don't glue themselves together in the bag. The gelatin is pork or beef collagen, there for the chew. The honey Brach's puts on the front of the bag is under 2%, behind the salt. Bags on shelves this fall list Red 40. Last year's listed Red 3, which FDA pulled from food in January 2025 with a 2027 deadline. Brach's says it makes about 7 billion kernels a year.
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lol a solid five steps. And honestly could have had another without drawing a call.
I mean this is just outrageous 😭😭
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whuh?
The first trailer for Greta Gerwig's ‘NARNIA’ has been released. In theaters on February 12, 2027.
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movement!
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Our midterm election coverage will include not only CBS News polling data, but also integrated data from Kalshi, our prediction market sponsor. We'll offer a glimpse into how prediction market traders are pricing race outcomes – but it will be the voters that decide it all.
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very clear diff with Alex Karp, who often does a PR fallback on a claim of neurodivergence when he’s said something especially repellent or like this occasion when he just obviously did blow before going on the nyt dealbook summit m.youtube.com/watch?v=8i-ys9…
Everybody "neurodivergent" until a real stone cold autist pulls up
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this account sometimes hits me with an absolute face-melter
Slim Jim is made with mechanically separated chicken. The ingredients are beef, pork, mechanically separated chicken, water and textured soy flour, then corn syrup and salt. Mechanically separated chicken is what's left on the bones after the meat has been cut off. The bones are pushed through a sieve under high pressure, and the meat still stuck to them comes out as a smooth paste. USDA allows it, but it has to be listed by that name. The textured soy flour stretches the meat and holds water.
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