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Marina Nazario
Dec. 8, 2015, 4:38 PM
A talking dinosaur that acts like Apple's Siri is getting hype.

CogniToys launched on Kickstarter earlier this year and earned $275,000 in pledges to help bring the project to life.

It was later named one of Time's 25 best inventions of 2015.

The toy is a talking dinosaur — but it doesn't just give programmed responses.

It connects to the internet via WiFi and gives an intelligent response based on the child's questions.

For example, a kid can ask it "how far away is the moon?" and it will respond in a voice similar to the cookie monster: "The moon is about 250,000 miles from Earth."

Kids can tell it what its name will be, as well as make demands such as "count to 10." The toy tells jokes, answers questions, and tells stories.

Overtime, the talking dinosaur becomes personalized to the child that's playing with it. It will develop a personality of its own and will evolve based on the child's interaction with the toy, according to CogniToys' website

It's educational play, meant for children ages five to nine — give or take a few years depending on the child's learning capabilities.

The toy also has a parent panel in order for parents to view engagement activity and provide certain play restrictions. Parents can set a bedtime or can monitor what topics the child discusses.

So why a dinosaur?

"We went to toy stores to see what was on shelves, and what children were picking up," CogniToys CEO told Business Insider. "It's also gender neutral."

The company is also trying to develop technology so the robot can answer questions differently based on age. For example, a five-year-old asks how far away the moon is and it will answer with "too far to walk." If a nine-year-old asks the same question, the dinosaur will give the exact distance.

"We're currently trying to determine what areas of comprehension is different for a five-year-old versus an eight-year-old so that we can apply it to response of the toy," Coolidge said.

The talking dinosaur is only available for pre-order and is almost sold out. The company is focusing on improving this product and gathering feedback before taking more orders.

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20 of the most exciting under-the-radar retail startups to watch in 2018

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E-commerce has the capability to integrate all inter-company and intra-company functions, meaning that the three flows (physical flow, financial flow and information flow) of the supply chain could be also affected by e-commerce. The affections on physical flows improved the way of product and inventory movement level for companies. For the information flows, e-commerce optimised the capacity of information processing than companies used to have, and for the financial flows, e-commerce allows companies to have more efficient payment and settlement solutions. [65]

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LYLABTech
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‎09-17-2012 01:30 PM

I know this is going to sound simple, but I cannot access the Web interface on the new UAP units I purchased. I want to work with them individually before I use the UniFi Controller. The controller finds them and I can adopt them and release them. But I cannot access them directly. I can even SSH into them. I have to be overlooking something very simple. I am placing in the web browser... Kate Spade New York Roxana Patent Leather Wedges Sale Discounts Pictures Sale Online ooZL4zV
- page cannot be displayed. Is it possibly disabled by default and I need to enable it somewhere? On another note I cannot find the CLI documentation either. Can someone help me with that as well.
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Re: Web interface for UAP

‎09-17-2012 01:52 PM

View solution in original post

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test1
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Re: Web interface for UAP

There is no web interface. The web interface is on the UniFi Controller software. The only direct access to the access point is via SSH. The CLI is Linux / BusyBox. You probably shouldn't go there.
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Re: Web interface for UAP

‎09-17-2012 02:24 PM

In today's hippest Bay Area kitchens, salt has moved beyond pure sodium chloride -- those fine, odorless, snow-white grains that fill most of America's shakers -- and into the realm of the next culinary collectible. From French fleur de sel to Peruvian pink salt to Danish smoked salt, these costly condiments have found a place in the restaurant pantry.

Now, as the salty wave hits specialty stores, home cooks may be wondering whether these seasonings merit their hype and their price.

"It's more than just salt. There's flavor there," says Mark Lusardi, chef at Oakland's Pearl Oyster Bar, of the three different sea salts he uses on his trio of seafood tartares. Halibut, the mildest of the three fish, gets French sel gris (gray salt). Ahi tuna gets Hawaiian red-clay salt. And with salmon, Lusardi pairs a Sicilian salt that he admires for its clean taste.

At the Dining Room at the Ritz-Carlton in San Francisco, chef Ron Siegel treats selected customers to a few grains of his prized Bolivian rock salt. For a big spender, a waiter will bring the hefty orange crystal to the table like a chunk of Parmigiano-Reggiano and grate it finely over the diner's rib- eye steak.

At Michael Mina , the new San Francisco luxury restaurant, a trio of foie gras preparations showcases three mixed salts, two of them -- English Maldon salt crushed with star anise and French fleur de sel pounded with oven-dried fresh ginger -- made in-house.

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in Yountville and the server will bring a silver tray bearing up to 12 choices, including a powdery Japanese salt and one from Montana.

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Retailers report strong sales for high-end salts and are stocking shelves accordingly.

At Dean Deluca in St. Helena, cheese and charcuterie buyer Steve Schaefer says he will soon have a bulk salt bar in the store, with nine to 12 salts for sale by the pound. Under consideration are a black salt from India, an alder-smoked salt from the Pacific Northwest and a French salt smoked over oak from old Chardonnay barrels. "It's the new, truly interesting condiment in terms of variety," Schaefer says.

These salts, which cost upwards of $30 a pound, raise the question of what's so wrong with the old salt, the kind that costs 79 cents a carton and pours when it rains.

In the eyes of many chefs and home cooks, table salt such as Morton's or Leslie's has two chief drawbacks. The texture is so fine that it's hard to use when seasoning by hand; chefs like a salt they can feel between their fingers. And these popular shaker salts contain additives that many people believe they can taste. Most have an anti-caking agent such as calcium silicate to keep the salt pourable. And iodized salts often contain dextrose to keep the potassium iodide stable.

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