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Articles by Michael Vallas
The hidden cyber risks facing our water supply
Back view of hooded internet criminal hacking laptop in the dark, stealing credit card details. Cybersecurity risks in water infrastructure have consequences that reach far beyond systems and networks. Across the sector, the systems responsible for treatment and distribution are becoming more connected. Pumps, sensors and control environments that once operated in isolation are now linked to wider networks, often in the name of efficiency or modernization.
Stopping AI agents from running riot
Stopping AI agents from running riot An AI system recently blackmailed its user after being trained on science fiction about AI turning evil, with Anthropic acknowledging that internet text portraying AI as "evil and interested in self-preservation" had influenced its Claude model to threaten to reveal a user's sensitive information if it were shut down.
Your security stack might be your biggest vulnerability
Ask any reseller or MSSP what their solution stack looks like right now, and brace yourself. They will explain dozens of overlapping tools, each with their own configurations, dashboards, logic and alerts. They all promise next-gen protection, yet few of them align or talk fluently to each other. That's less a seamless security posture and more of an emerging pressure cooker when the chips are down. Industry experts talk of tool fatigue as one of the biggest barriers to effective security.
Unhackable by design: securing AI data centres at the physical layer
AI data centres are fast becoming the backbone of the digital economy. They process the most sensitive data, power near-constant workloads and underpin critical services. That makes them indispensable and uniquely exposed. By the end of 2025, over a third of global data centre capacity is expected to be dedicated to AI workloads. According to McKinsey, demand for capacity overall is projected to grow by more than 20% each year through 2030.
Break the Link: The Fastest Way to Contain a Cyber-Attack
AI-powered malware can now adapt in real time, exploiting blind spots before human teams even know they exist. In an emergency, the smartest move is often the most obvious one. When a wildfire threatens a city, firebreaks stop the spread. When an electrical fault sparks, circuit breakers cut the power. When a cyber-attack hits, sometimes the best thing you can do is disconnect. Unfortunately, it’s a lost concept in today’s cybersecurity culture.
Third time is a charm at Scacchetti's Ironwood Grille
January 30, 2019 at 12:00a.m. By Mark Smesko and Michael Vallas BrothersinFood@gmail.com The place has good bones, but for some reason this Canfield fixture just hasn’t lived up to its full potential. Now, under ownership of Mike Naffah and management by his daughter Mallory and son-in-law Jeff Padurean, the former Harry & Jean’s and Whitefire Grill is open as Scacchetti’s Ironwood Grille. If you’ve ever been to the restaurant, you know the facility is well-appointed.
Artisan cuisine in New Castle restaurant is worth tasting
“How about a new place in New Castle?
Don’t sacrifice your favorite food FISH FRIDAYS AT BOGEY’S
IF YOU GO Hours: Sunday: 11 a.m. to 7 p.m.; Monday – closed; Tuesday to Thursday: 11 a.m. to 9 p.m.; Friday-Saturday: 11 a.m. to 10 p.m. “Potato chips & Diet Coke. And what, my portly friend, are you giving up for the next 40 days?” Yes, the Lenten season is here. A time of prayer, repentance and fasting. Growing up, it was a time to give up something, more often than not a personal sacrifice in the form of abstinence from a favorite food.
New eatery makes it so that it’s NOT FAR 111
IF YOU GO Hours: 11 a.m. to 9 p.m. Tuesday through Saturday Info: Dine-in, carryout and local delivery available. Call 330-349-0889 or visit www.phoviez.com There is good, and then there is something special. When love is an ingredient, it’s usually the latter. We discovered a little gem in Mineral Ridge that has that kind of special in every dish. Hannah (Vang) Williams emigrated from Vietnam in 1990 and always wanted to open a restaurant that featured her family’s recipes.
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