Prof. Regina Barzilay has received the WebMD Health Heros award for her work developing a new system that uses AI to detect breast cancer up to 5 years earlier, reports WHDH. “We do have a right to know our risk and then we, together with our healthcare providers, need to manage them,” says Barzilay.
Writing for Forbes, Senior Lecturer Guadalupe Hayes-Mota '08 MS '16, MBA '16 explores the challenges, opportunities and future of AI-driven drug development. “I see the opportunities for AI in drug development as vast and transformative,”
Mayor Michelle Wu has named Prof. Kairos Shen as Boston’s new city planning chief, reports Kelly Garrity for Politico. “Shen previously served as city planner under the late Mayor Tom Menino, and touts more than two decades of experience at the Boston Redevelopment Authority on his resume,” explains Garrity.
Mayor Michelle Wu has named Prof. Kairos Shen as Boston’s new Chief of Planning, reports Boston Herald. “I’m thrilled to welcome Kairos into leadership of Boston’s Planning Department and all the critical functions shaping the built environment for affordability, equity, and resilience,” says Wu. “As a longtime friend and advisor, Kairos brings an unparalleled knowledge and expertise of this work and our communities.”
Prof. Kairos Shen has been named Boston’s new Chief of Planning, reports Jon Chesto for The Boston Globe. Shen, who previously served as Boston’s top city planner for two decades, “brings tremendous design expertise and a deep understanding of Boston’s distinct neighborhoods and factions,” writes Chesto. “I love the city and I spent many years serving it,” says Shen of his appointment. “I think being able to be more reflective and having experience outside of City Hall and looking at cities all over the world, I hope I can bring [a] kind of greater wisdom that I didn’t have when I left City Hall.”
Writing for Nature, Prof. Ritu Raman explores how she drew upon her childhood experiences attending different schools across three continents to inform her teaching practices. “Although my pedagogy is still very much a work in progress, my current philosophy involves three main factors: pipettes (knowing when to put on some gloves and teach hands-on); practice (learning when to step aside and enable independent exploration); and patience (centering optimism in my view of students and science),” writes Raman. “With pipettes, practice and patience, I hope to embrace and enjoy the nonlinear nature of teaching and learning.”
Jeff Karp, an affiliate faculty member with the Harvard-MIT Program in Health Sciences and Technology, speaks with NBC Boston 10 reporter Renée Onque about the “pendulum lifestyle” – a new outlook on work-life balance detailed in Karp’s book “LIT: Life Ignition Tools.” "We hear these things from others, [like] trust in the process [and] balance is so important, we need more balance, it's the ultimate goal," says Karp. "It ends up being very frustrating and can lead to anxiety, because we're constantly feeling like we're not in balance. There's a state we should be in [and] we're never in that state."
Los Angeles Times reporter Rosanna Xia spotlights Prof. Susan Solomon’s new book, “Solvable: How We Healed the Earth, and How We Can Do It Again,” as a hopeful remedy to climate anxiety. “An atmospheric chemist at MIT whose research was key to healing the giant gaping hole in our ozone layer, Solomon gives us much-needed inspiration — and some tangible ways forward,” explains Xia.
Boston Globe columnist Scott Kirsner spotlights Prof. Mitchel Resnick, Prof. Neil Gershenfeld, and the late Prof. Emeritus Woodie Flowers and their work developing programs that “get kids excited about, and more proficient in, STEM.” Kirsner underscores: “Each of the initiatives brings some of the hands-on problem solving, messiness, and collaborative prototyping elements of MIT’s culture into the wider world. And they’ve all had a big impact on the way kids learn about technology.”
Prof. Deborah Ancona provides advice for the new Starbucks CEO in an interview with Fast Company’s Nicole Gull McElroy. Recommending the “sensemaking” leadership strategy, she says “you need to understand the company culture, its business model, its customers…even if you have been successful at one company, there is a need to learn, or ‘sensemake,’ about your new place.”
Prof. Daron Acemoglu is a guest on the Financial Times podcast, “The Economics Show with Soumaya Keynes," detailing his research on the economics of AI and implications for workers. He says AI could help the current workforce communicate better and control its own data, while opening up possibilities for the geographically or economically disadvantaged, if the right policies are put in place. “I think having this conversation, and really making it a central part of the public debate that there is a technically feasible and socially beneficial different direction of technology, would have a transformative effect on the tech sector,” he explains.
Prof. Jeff Gore speaks with Caity Weaver of The New York Times about the future of the U.S. penny and his belief that the penny should be retired. “People think that because it exists and is used, it means that it’s useful,” Gore notes. “We’re taking something that is actually a valuable commodity, something that has actual value, and then we’re converting it into something that people just throw away.”
Prof. Jonathan Gruber speaks with Marketplace host Daniel Ackerman about the difficulties associated with Boston’s rental market, where due to the large number of college students many housing units start their lease cycles on September 1. “You can’t fit them all in the apartment at the same time,” explains Gruber. “You can’t all get moving trucks to move in that same day.”
The New Yorker shares “The Books of Losing You,” a short story written by Prof. Junot Diaz in their Flash Fiction category.
Falmouth’s Ben & Bill’s Chocolate Emporium has unveiled a new chocolate candy named Dr. Bob’s Dark Chocolate Maple Syrup Cream – inspired by Prof. Bob Langer’s love of maple, reports Jon Chesto in The Boston Globe. “To make the Dr. Bob’s candy, the staff takes the maple cream chocolates and then drizzles maple syrup over them as a topping,” writes Chesto.