The impact of AI

I read this “Stephen Follows” article today (“What Happened to TheNumbers.com“); it discusses how a 30 year old movie information website was forced offline this year due to excessive AI traffic and suspected AI hacking.
It’s interesting to read how AI is generating more and more traffic to websites but at the same time providing less viewers to see the content (and of course to see adverts etc). Not surprising given how people now use AI not search engines to answer their questions, but it is clearly not sustainable (there’s no reason for people to provide websites any more if they make zero money from them).

My own website www.margaretandian.com (which includes www.gbmini.net) has been around more than 20 years and generates no income (no adverts) it just exists … while I do post occasionally, very few visitors are looking at current content – most visits go to many year old GBMINI posts! I wondered if the AI effect would show on my site and the answer is pretty clearly “yes”.

My site generally has VERY few visitors (less than 2000 per month) with a very occasional spike – but this year visits are already a lot higher than all recent years and we are only partway through the year:

On a monthly basis the last four months have more than double the typical visit count and this month only half done is going to be high also:

My content is no more interesting than before (there’s almost never GBMINI updates) so the only sensible explanation is AI doing visits, to answer AI queries that people have. Unlike traditional web searching, AI has no memory of what it finds so a similar query causes another website visit. I have to think that AI could cache data, but instead repeated visits moving their costs to the websites, with zero contribution for the payment found. It doesn’t matter for me but I’m sure it will matter for many others!

Le Petit Paris “Viennoiserie”

I returned to our local French Bakery Le Petit Paris today to have some fun learning about and making “Viennoiserie”, a bread-like dough with added eggs, milk, butter, sugar making it sweet and delicious!

We began with chats about what we would be doing then Stefan mixed the dough (which took a while and a strong mixing machine!)

We began by rolling dough into a ball to make a “brioche” then rolled more dough into skinny sausage shapes with added chocolate drops to make “Chocolate Viennese Bread” …

We then moved on to making “Nutella Twists” which is rolled out dough with a spread applied and then plaited; we used Pistachio Spread since Stefan didn’t have Nutella available (I used much too much filling here but it was delicious!) …

By now the brioche and bread have proofed for a good while (and we gave the twists some proofing time); time to get everything into the oven and cooked …

And here is what I took home (the “sugar tart” was a fourth thing we made but I changed Stefan’s recipe so I’ve not described it here):