London-based Builder.ai, once valued at $1.5 billion and backed by Microsoft, has shockingly filed for bankruptcy after revelations showed its “AI-driven” software development was actually being performed by 700 human engineers in India. Builder.ai's supposed AI assistant “Natasha” was marketed as a revolutionary tool that could automatically create apps. But internal documents and whistleblower reports revealed Natasha was little more than a scripted chatbot interface—while real humans did the heavy lifting. To make matters worse, Builder.ai allegedly inflated revenues through a shell partnership with VerSe Innovation, falsely claiming $220 million in 2024 sales, when in reality the figure was closer to $50 million, according to auditors. The scandal has sparked broader concern about how startups are overhyping AI capabilities to attract funding and valuation—without delivering actual automation. This collapse serves as a wake-up call for investors and regulators to demand more transparency in the AI space and verify whether “artificial intelligence” claims are genuinely backed by technology—or just a human-powered illusion. #AIHype #BuilderAI #StartupScandal #TechFraud #AIvsHumans #NatashaScam #TransparencyInTech #Microsoft #FakeAI

Eggplant and Tomato Soup Creamy Roasted Eggplant and Tomato Soup with Herbs Ingredients: 2 medium eggplants, peeled and diced 4 large ripe tomatoes, chopped 1 onion, chopped 3 cloves garlic, minced 2 tablespoons olive oil 4 cups vegetable broth 1 teaspoon smoked paprika 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste Fresh basil or parsley for garnish Directions: Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized. In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 5 minutes. Add chopped tomatoes, roasted eggplant, smoked paprika, and oregano to the pot. Cook for 5 minutes, stirring occasionally. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes to let flavors meld. Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil or parsley. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes Kcal: 150 kcal per serving | Servings: 4 servings #eggplantsoup #tomatosoup #vegetablesoup #comfortfood #healthyrecipes #veganrecipes #glutenfree #plantbased #souprecipes #homemadesoup #fallrecipes #lightmeals #easyrecipes #cleanrecipes #roastedvegetables #herbflavors #healthyeating #seasonalrecipes #soulfood #dinnerideas Warm up with this creamy and flavorful Eggplant and Tomato Soup — roasted to perfection and packed with herbs!

If you’re looking for a cozy bowl of comfort that might just sweep you off your feet, look no further than this Marry Me Chicken Soup! It’s rich, creamy, and full of flavors that will make you want to savor every spoonful. Ingredients: - 1 tablespoon olive oil - 1 pound boneless, skinless chicken thighs, diced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 4 cups chicken broth (low sodium) - 1 cup heavy cream - 1 cup spinach, chopped - 1/2 cup sun-dried tomatoes, chopped - 1/2 cup grated Parmesan cheese - 1/4 cup fresh basil, chopped (optional for garnish) Directions: 1. In a large pot, heat the olive oil over medium heat. Toss in the diced chicken thighs and generously season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Let them sizzle until browned and cooked through, about 5-7 minutes. 2. Pour in the chicken broth and bring everything to a gentle simmer. Let it bubble away for about 10 minutes, allowing those scrumptious flavors to mingle. 3. Stir in the heavy cream, chopped spinach, and sun-dried tomatoes. Let it simmer for an additional 5 minutes, and watch as it transforms into a lovely creamy concoction. 4. Finally, sprinkle in the grated Parmesan cheese and stir until it melts beautifully into the soup. Taste and adjust the seasoning if needed. 5. Serve hot, garnished with fresh basil for an extra pop of flavor! Nutritional Values (per serving): - Serving Size: 1 cup - Calories: 400 - Protein: 29g - Fat: 28g - Carbohydrates: 10g - Fiber: 2g Get ready to impress your loved ones with this deliciously comforting bowl of Marry Me Chicken Soup! #ComfortFood #MarryMeChickenSoup #SoupSeason #TastyRecipes #CreamyGoodness

The escalating feud between Elon Musk and Donald Trump has taken a dramatic turn after Musk publicly suggested, without providing evidence, that Trump appears in files connected to Jeffrey Epstein. The Tesla and SpaceX CEO made the explosive claim on social media, implying that this alleged connection is why the full Epstein records have not yet been released to the public. The post came amid a heated exchange following political disagreements, and has since fueled intense speculation and media scrutiny. While Trump has not responded directly to the Epstein accusation, the broader dispute underscores the volatility of modern public discourse—especially when two high-profile, polarizing figures collide. Musk’s tweet adds another layer to the unresolved mysteries surrounding the Epstein case and draws further attention to the unreleased court documents, which many believe could implicate powerful individuals. As the clash between business and politics plays out in real time, public pressure continues to mount for transparency and accountability. #ElonMusk #DonaldTrump #EpsteinFiles #PublicDispute #PoliticalDrama

Are you ready for a creamy, cheesy, and spicy delight? This Keto Jalapeño Popper Casserole is the ultimate comfort food that's also low in carbs! Ingredients: - 1 lb ground beef - 8 oz cream cheese, softened - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 4 oz canned diced jalapeños, drained (or fresh jalapeños, diced) - 1/2 cup mayonnaise - 1 tsp garlic powder - 1 tsp onion powder - 1/2 tsp paprika - Salt and pepper to taste - 1/4 cup chopped green onions (for garnish) Directions: 1. Begin by preheating your oven to 350°F (175°C). It’s time to get that kitchen warm and inviting! 2. Grab a large skillet and cook the ground beef over medium heat until it’s beautifully browned. Drain any excess fat to keep it nice and lean. 3. In a mixing bowl, blend together the softened cream cheese, mayonnaise, garlic powder, onion powder, paprika, and a pinch of salt and pepper until smooth and creamy. 4. Now, stir in those spicy diced jalapeños, half of both the cheddar and mozzarella cheeses into your cream cheese mix. The more cheesy goodness, the better! 5. Add the cooked ground beef to your mixture and stir until everything is combined and ready to go. 6. Transfer this luscious mix into a greased 9x13 inch baking dish, spreading it evenly. 7. Don’t forget to top it off with the remaining cheddar and mozzarella cheeses for that melty, golden finish. 8. Pop it in the oven and bake for 25-30 minutes, or until the cheese is bubbly and has that gorgeous golden brown color that makes your mouth water. 9. Once done, take it out and let it cool for a few minutes. Garnish with those fresh, chopped green onions for a pop of color and flavor before serving. Nutrition Facts (Per Serving): - Serving Size: 1/6 of casserole - Calories: 421 - Protein: 30g - Fat: 32g - Net Carbs: 3g Get ready for a satisfying, keto-friendly meal that brings all the flavor and none of the guilt! Enjoy! #KetoCasserole #JalapenoPoppers #LowCarb #CheesyGoodness #ComfortFood