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Irish singer Hozier has said he would consider striking over the threat of artificial intelligence (AI) to the music industry. The 33-year-old said he would be willing to join similar action to the US actors and writers’ strikes, who are fighting for better contracts and protection against the use of AI in the industry. Members of US acting union Sag-Aftra and the Writers Guild of America (WGA) began industrial action on July 14 and May 2 respectively. Appearing on BBC’s Newsnight, Hozier responded to presenter Victoria Derbyshire who asked if he could imagine going on strike over the threat AI poses to music. The Take Me To Church singer, whose real name is Andrew Hozier-Byrne, said: “Joining in solidarity if there was… action on that? Absolutely.” He later said: “Whether (AI is) art or not, I think, is nearly a philosophical debate. “It can’t create something based on a human experience. So I don’t know if it meets the definition of art.” Hozier’s comments come amid Hollywood concerns over proposals by the Alliance of Motion Picture and Television Producers to use ground-breaking AI to keep a digital likeness of actors. The interview also heard the Grammy-nominated star discuss fellow Irish singer Sinead O’Connor, who was found dead at her home in south-east London last month aged 56. He said he had been “walking on this road that she paved”, after she made headlines in 1992 when she tore up a photo of Pope John Paul II on US TV show Saturday Night Live in protest at the Catholic church, sparking a ferocious backlash. In 2013, Hozier’s debut single Take Me To Church, in which he criticised the church’s teaching of “shame about sexual orientation”, reached number two in the UK official charts and achieved global success. Speaking about the difference in public reaction, he said: “I think sensibilities have changed. “I think part of it is because Sinead was a woman. I think a lot of it is she was one of the first who had that courage to stand up and say it. “That was such a taboo at the time.” He also revealed he had once been invited to perform Take Me To Church in the Vatican City, quipping: “That would’ve been fun.” The full interview will be broadcast on Newsnight at 10.30pm on BBC Two.

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Layers of potato interleaved with clotted cream, spinach, a hint of garlic and nutmeg – a dish that will bring you together with people you love,” says chef Emily Scott. “Wild garlic is a perfect replacement for the spinach, when it is in season. It has a subtle fragrance and works in pesto, risottos, pasta, scones and here in this delicious dauphinoise.” Dauphinoise potatoes with spinach and clotted cream Serves: 8 Ingredients: 50g (2oz) unsalted butter 300g (10½ oz/1½ cups) clotted cream 150ml (5fl oz/scant 2⁄3 cup) creme fraiche or Rodda’s double (heavy) cream 1 whole nutmeg, for grating 1.2kg (2lb 10oz) waxy potatoes, peeled (Desirée potatoes work well) 900ml (30fl oz/3½ cups) full-fat milk 2 bay leaves 1 garlic clove, halved lengthways 200g (7oz) baby spinach, washed and stalks removed (wild garlic is a perfect alternative when in season) Cornish sea salt and freshly ground black pepper Method: 1. Preheat the oven to 160C (140C fan/320F/gas 2). Grease the sides and bottom of an oven-to-table dish with a little of the butter and set the rest aside to use later. 2. Place the clotted cream and creme fraîche in a bowl and stir together, then add a pinch of sea salt, some black pepper and a grating of nutmeg. 3. Cut the potatoes into 2.5mm (1⁄8 in) slices. Place them in a heavy-based pan and cover with the milk, then add a good pinch of sea salt, another grating of nutmeg, the bay leaves and garlic. Bring to the boil and cook for 10 minutes (be careful – the bottom of the pan can catch). Drain, discarding the milk, garlic and bay leaves. 4. Carefully layer the potatoes in the buttered dish alternating them with layers of spinach, seasoning each layer with salt and pepper. Make sure the top and bottom layers are just potato. Pour over the clotted cream mixture, making sure the top layer is just covered. Finish the top off with some more grated nutmeg and a few knobs of the remaining butter. 5. Bake in the middle of the oven for 1 hour, or until golden brown and a table knife passes through with ease. Allow to rest. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).

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HANOVER, Pa.--(BUSINESS WIRE)--Sep 19, 2023--