Federal officials caution employers on using AI in hiring; FCW, May 12, 2022

Natalie Alms, FCW; Federal officials caution employers on using AI in hiring

"The growing use of artificial intelligence and other software tools for hiring, performance monitoring and pay determination in the workplace is compounding discriminiation against people with disabilities, federal civil rights officials say.

Artificial intelligence can be deployed to target job ads to certain potential applicants, hold online job interviews, assess the skills of job applicants and even decide if an applicant meets job requirements. But the technology can discriminate against applicants and employees with disabilities.

On Thursday, the Equal Employment Opportunity Commission and the Department of Justice put employers on alert that they're responsible for not using AI tools in ways that discriminate and inform employees of their rights, agency officials told reporters."

My column’s name does a disservice to the immigrants whose food I celebrate. So I’m dropping it.; The Washington Post, January 2, 2019

Tim Carman, The Washington Post; My column’s name does a disservice to the immigrants whose food I celebrate. So I’m dropping it.

"By writing about immigrant cuisines under a cheap-eats rubric, I have perpetuated the narrative that they should always be thought of as budget-priced...

Given this theory, I’ve had to ask myself uncomfortable questions, such as: Isn’t lumping certain cuisines under a cheap-eats banner only contributing to their low-class status? Am I not kneecapping, say, Central American cooks who toil in almost every kitchen in the District? Am I not telling these cooks that we, as Washingtonians, will never pay the same price for a Salvadoran, Guatemalan or Puerto Rican meal as we do for that plate of charred brassicas with mint chimichurri at the fancy New American restaurant where these immigrants are currently employed?...

By stripping this column of its previous name, I hope to remove at least one possible stigma about the restaurants that I decide to cover: that they are somehow “lesser” than the ones that might charge higher prices, have table service, offer a full bar or whatever confers prestige among diners. They are simply different in their approach. Many take just as much pride in their food as the chefs at the white-tablecloth restaurants do. I want to contribute to a society where it’s possible to esteem the high and low equally, each worthy of respect for what it does well."