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Daily Cuts - How normal are online harms?

Daily Cuts

We tend to spend a lot of time online these days – be it for work, for leisure. Being online means we are more vulnerable to online harms. It's alarming that some see online harms as “normal”, but they also want to see swift and permanent remedies or “first aid” for these online harms. Stefanie Yuen Thio is Chairperson of SG Her Empowerment. She conducted a survey of internet users on online harms and was suprised by some of the findings. 

Resume Pause 9 min
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Daily Cuts - No respite for Gaza

Israeli forces push into south Gaza's biggest city - Khan Younis, further displacing Palestinians. The UN expects one million people to flee to the last remaining shelters - Rafah. US officials think the Gaza ground operation could end by January. Arnold Gay and Andrea Heng spoke with Kristian Coates Ulrichsen, Middle East Fellow, Baker Institute, Rice University about the situation there.

Resume Pause 11 mins
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Daily Cuts - Making Orchard Towers' revamp successful

Singapore Today's Lance Alexander and Daniel Martin speak with Eugene Lim, Key Executive Officer, ERA Singapore, about what Orchard Towers needs to do to successfully leave its seedy reputation behind.

Resume Pause 11 mins
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Daily Cuts - Gearing Singapore up for the future of AI

Singapore Today's Lance Alexander and Daniel Martin speak with Arif Khan, CEO and Founder, Alethea AI, about how the updated National AI Strategy could impact local industry players.

Resume Pause 17 mins
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Daily Cuts - Culinary travels to Peru and Mexico

Melanie Oliveiro speaks with Peruvian-Mexican husband-wife chef couple, Daniel and Tamara Chávez who founded/run the restaurants Tinto and Canchita. The couple will talk about their culinary travels in their home countries and other places.

Resume Pause 16 mins
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Daily Cuts - Feasting on a Peranakan Banquet

Melanie Oliveiro speaks with local author Arthur Lim about his new book ‘Tok Panjang: The Evolution of a Peranakan Heritage Feast’. Tok Panjang refers to the iconic Peranakan banquet of a wide range of classic, signature dishes. Lim will discuss how his book delves into the origin of the practice – right down to why designated dishes were served together on particular types of crockery. Lim will also talk about his mother’s time-tested Tok Panjang recipes.

Resume Pause 31 mins
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