Author: Daniel Keem
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Why forensic evidence isn’t always conclusive
Forensic disciplines from bite marks to hair comparison have been challenged or discredited. Understanding the limits of forensic evidence is essential to fair trials.
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AI training on copyrighted work isn’t fair use no matter what tech says
Tech companies argue training AI on copyrighted work is fair use. The legal foundation is shakier than they let on, and the courts are starting to notice.
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Index funds are overrated for most investors
Index funds are great in theory and often fine in practice. But the universal advice ignores tax inefficiency, concentration risk, and behavioral failure modes.
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Teaching kids about money via allowance mostly backfires
Allowance is the default tool for teaching kids about money. The evidence it works is thin, and the structures it creates often teach the wrong lessons.
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Epstein’s Death in MCC: The Official Account vs. the Persistent Questions
The official ruling on Jeffrey Epstein’s August 2019 death was suicide by hanging. The unresolved procedural questions are why public skepticism endures.
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Credit scores are a scam
Credit scores claim to measure financial responsibility. They actually measure your usefulness to lenders. Here’s why that distinction matters for your life.
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Celebrity-endorsed products are marketing first
When a celebrity launches a product, the celebrity is usually the product. Understanding the economics of endorsement helps you spot the gap between brand and value.
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The Tucson Tear-Down: Inside the Annual Frenzy When Vendors Liquidate Inventory at Below Cost
Closing weekend at the Tucson gem shows produces real fire-sale pricing. Understanding the legitimate reasons vendors take losses helps buyers act on the window.
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Refinancing is rarely worth it once you do the real math
Refinancing promises a lower rate, but closing costs, reset amortization, and break-even timelines mean most homeowners don’t actually come out ahead.
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Why some plastic containers stain instantly and others never do
Tomato sauce ruins some food containers and slides off others. The answer comes down to plastic type, surface energy, and how oils interact with polymers.