Nei giorni scorsi il Autorità Garante per la protezione dei dati personali ha multato di due milioni Lusha, aggregatore di dati B2B nei cui database erano stati trovati i dati di politici, personalità e funzionari statali italiani.
I dati, come dice anche il Garante, erano in gran parte sbagliati e inattuali per il modo proprio di funzionare della piattaforma.

garanteprivacy.it/home/docweb/…

“L’istruttoria italiana è partita nell’aprile 2025, dopo la pubblicazione di articoli che segnalavano sulla piattaforma i recapiti di importanti cariche dello Stato. Il Garante ha poi ricevuto un reclamo e una segnalazione da persone raggiunte da chiamate o messaggi pubblicitari indesiderati. Chiedendo agli inserzionisti da dove provenissero i recapiti, gli interessati avevano scoperto che le informazioni risultavano disponibili su Lusha senza che avessero mai instaurato un rapporto con la società”.

La nuova Sardegna
lanuovasardegna.it/regione/202…

HDBLOG
hdblog.it/sicurezza/articoli/n…
“Gli indirizzi di posta elettronica mancanti potevano essere ricostruiti attraverso algoritmi basati sul formato utilizzato dall’azienda, mentre i numeri di telefono venivano acquistati da fornitori esterni, prevalentemente americani.”

IL SOFTWARE
ilsoftware.it/lusha-data-broke…
“Lusha ha indicato numerose fonti di acquisizione. Una parte delle informazioni proveniva da pagine accessibili pubblicamente, come profili professionali sui social network, blog, forum e siti aziendali. Altri dati arrivavano da fornitori specializzati, società collegate e partner commerciali. Fin qui il modello ricorda quello di molti data broker; l’istruttoria, però, ha evidenziato meccanismi più invasivi.”

PUNTO INFORMATICO
punto-informatico.it/vendita-d…
“All’inizio di dicembre 2025, il Garante ha comunicato che il procedimento era ancora in corso e ora è disponibile l’esito finale. L’azienda di Boston ha confermato che raccoglie le informazioni da più fonti, tra cui social network e acquisto da altri data broker. Nel suo database ci sono nomi, indirizzi email, numeri di telefono e qualifica professionale.”

BLASTING NEWS
it.blastingnews.com/cronaca/20…

“Accertata l’illiceità della condotta di Lusha e ritenuto che i trattamenti, ancora in corso, fossero privi di una valida base giuridica fin dall’origine, l’Autorità ha adottato misure severe. Il Garante ha infatti vietato alla società di trattare i dati personali degli interessati presenti sul territorio italiano e ne ha contestualmente ordinato la cancellazione.”

BORSA ITALIANA

borsaitaliana.it/borsa/notizie…

MATRICE DIGITALE
matricedigitale.it/2026/07/28/…

DIRITTO MERCATO TECNOLOGIA
dimt.it/news/privacy-e-data-br…

FEDERPRIVACY
federprivacy.org/informazione/…

Il trattamento di questi dati non è lecito.
Come non è lecito usarli seppure li si trovi – a pagamento – nei suoi database.
Peggio ancora se li ricompili con chat gpt.

dicorinto.it/temi/privacy/lush…

The story of Commodore, the famous manufacturer of home computers, is a murky one at best. Commodore fans will decry their woeful marketing and dismal product roadmap, while former employees such as our Hackaday colleague [Bil Herd] have shone a bit of light on the goings-on behind the scenes. The company’s final demise in the collapse of the German company Escom scattered its parts to the four winds, but now we find a potential return to clarity.

Amiga Corporation, holders of much of the Commodore and Amiga IP, have reached agreements with Commodore International Corporation, the recently formed face of the Commodore brand, and Hyperion Entertainment BV, who have been behind a series of Amiga developments over recent decades.

The press release provides a fascinating map of the Commodore and Amiga ecosystem as it stands in the 21st century, something which has sometimes eluded fans. As we understand it the rights to the 8-bit IP reside alongside the rights to the Amiga IP with Amiga Corporation, and it’s these 8-bit rights, or at least the software and documentation within them, that have been licensed to Commodore International Corporation. Meanwhile in a separate agreement the rights to continued development of AmigaOS 4.x remain with Hyperion, while the AmigaOS 3.x versions for the 68k Amigas will revert to Amiga Corporation at the end of 2027.

As far as we can see then, this should enable Commodore International Corporation to produce their line of 8-bit Commodore 64s and other machines, while Hyperion continue to serve the AmigaOS 4.x community. The interesting part comes in the AmigaOS 3.x versions, for which Amiga Corporation say they will continue to direct the development and evolution. Does that mean we’ll eventually see a 68k Amiga of some kind licensed through a company such as Commodore International Corporation? It’s an interesting prospect, and a story we’ll follow.

hackaday.com/2026/08/06/amiga-…

Most musical organs use air as their working fluid, but there’s nothing in the rule book that says they have to. Calliopes have used steam for 150 years now, while [Look Mum No Computer] has opted to go full pyromaniac and pump propane though the summer’s hottest new instrument.

Just like every steam or compressed-air organ we’ve heard, the tuning could use some work — though we have faith [LMNK] will get to that in due time — and just like the circus organs of yore, it sits upon a trailer for easy transport. That may or may not be to flee from fire marshals, because the whole point of the propane organ isn’t to waste flammable gas: it’s to burn it. The fire itself doesn’t make a sound; that’s the propane going through the copper organ pipes. Igniting it is just bonus, and what a bonus it is!

Said ignition is provided by regular spark plugs and ignition coils, like you’d find in any internal combustion engine. An earlier version used pilot lights, but those had an annoying habit of blowing out and were wasteful of propane to boot. This way the same MIDI signal that controls the gas valve can set the ignition off, and provide a light show to go with the sound. The video embedded below deals with building this new ignition setup, but he has other videos on the channel detailing other aspects of the construction. If you’re not so interested in that and just want a performance, jump right to 16:47 for the obligatory Toccata and Fugue.

Perhaps [LMNK] will write a theme tune for his museum of obsolete technology on this organ, with accompaniment from his rope-core drum machine, and effects on his tape delay synth.

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Thanks to [the gambler] for the hot tip!

hackaday.com/2026/08/06/only-t…

It’s rather awkward when you buy a piece of hardware like a sketchy router to make a video about its hidden admin password backdoor – known as CVE-2026-11405 – only to discover that you bought the wrong Tenda router, namely the AC10V6 model. After making this mistake, [Low Level] did the only reasonable thing one ought to do in this case, and try to find an exploit in this ‘wrong’ router as well.

The obvious start here is to do the same as with the other exploit, in that you download a firmware image from the manufacturer’s website, then pluck it apart using binwalkto do an initial check for juicy files. After that tools like Ghidra can be used to do a more in-depth analysis of any binary files, with a special focus on things like user-facing elements like login screen, as input validation will likely forever remain the number one type of exploited CVE.

One major change that Tenda made here was to encrypt the firmware image, which seemed suspicious. With that easy path blocked, the research of others on different Tenda routers was looked at, including the AC20 with the fascinating Telnet exploit in the form of CVE-2025-9090 where merely poking a file on the device turned on the Telnet service. This left the minor issue of finding a password to log into said Telnet session.

Iz in ur Tenda AC10V6, h4x0ring your printf output. (Credit: Low Level, YouTube)
This is where CVE-2025-52054 comes in handy, as this explains how to calculate the root password of a Tenda router using a static string and the last two octets of the device’s MAC address. The unfortunate aspect here is that this static string is unknown for this particular router, and the AC8 version did not work. Luckily, for some unknown reason Tenda did decide that they had to print this secret information to the serial output, ergo it was time to probe the UART pins on the router’s guts.

One hard reset later and the console output on these UART pins happily showed that the password pre-Base64 encoding was 9cUFeUZC_125700. Mashing in the Base64-encoded string in the Telnet login gave root access and completed the first step of the whole fun, as now [Low Level] also had access to the decrypted firmware including the decryption keys for the previously safely encrypted firmware image.

There will be a blog post published with likely the keys and other details after clearing it with [Low Level]’s lawyer, but even at this point it’s truly a tragedy of CVEs on the side of Tenda that led to this outcome. If you ever needed a reason not to let friends use Tenda routers, this has got to be another good reason.

youtube.com/embed/2t6-AxpZXiA?…

hackaday.com/2026/08/05/hackin…

For decades now, companies like Michelin have been teasing us with futuristic-looking automobile tires that don’t use air. Instead, they use a polymer mesh of sorts which maintains the same pressure on the travel surface that a pneumatic tire does, with much less maintenance than their pneumatic counterparts. At least, in theory. There’s a reason that these tires live in the same mythical realm that Half Life 3 and the modern affordable Volkswagen do, and [Berm Peak] decided to discover those reasons for himself.

Of course, [Berm Peak] isn’t building these for his daily driver, an electric pickup truck featured in previous videos of his. He’s putting these on his mountain bike instead, a challenging environment for a tire like this in its own right. When mountain biking at the level he does, punctures and flats can become a real nuisance on the trail, so he set about experimenting with these designs with the 3D printer to see if he could make something rivaling pneumatic technology. After a few design iterations he settled on a TPU-based version with a compliant S-shaped spacing between the tread and wheel. The tire printed in sections that are installed by joining them together on the bike rim with a separate 3D printed rim interface.

At the end of this process [Berm Peak] ends up with a surprisingly capable tire that mostly holds up to his extreme off-road testing, an impressive feat for something 3D printed in his shop. Presumably a company specializing in bicycle tires could build something even more capable, but it turns out that a different technology has already solved all of the problems that airless tires solve. Mountain bikers today almost exclusively ride on tires with sealant, so punctures and flats are essentially a solved problem. But the neon-green airless tires were still a fun project for [Berm Peak] and quite the head-turner out on the bike trails.

youtube.com/embed/3mrCWFEO_3s?…

hackaday.com/2026/08/05/3d-pri…

Die of the Amazon Fire Stick HD (2026) PMIC IC. (Credit: electronupdate, YouTube)
After the release of Google’s Chromecast so-called ‘streaming sticks’ have remained a popular form factor, even though such technology is these days part of ‘smart’ TVs. Being curious as to what kind of hardware they put into these sticks or dongles these days, [electronupdate] decided to do his typical full teardown of a 2026 model Fire Stick HD from Amazon, including the typical nekkid die shots.

Although most of the bits inside are fairly typical, being just your typical Mediatek-sourced solution, the ceramic patch antennas for Bluetooth and Wi-Fi are a rather interesting detail, as are the purported limitations that make this the ‘HD’ version of the Fire Stick, unlike its 4K brethren.

The used Mediatek MT8698D SoC isn’t so different from the SoC in those 4K versions, with the 2025-era 4K Plus using the MT8696D, but the 4K Select using basically the same SoC as the HD version, featuring the same G310V2 GPU at 500 MHz per the Amazon Developer documentation and the same decoder block (VPU), both of which are capable of 4K video decoding. This implies that the HD vs 4K distinction is purely software-based.
The Amazon Fire Stick HD PCB devoid of its metal shielding. (Credit: electronupdate, YouTube)
After popping open the device and noting the various ICs, the NAND Flash, the Mediatek MT7902 wireless IC, the PMIC and the aforementioned SoC all have their caps popped in order to take a closer look at their dies. For reference, as one of the largest ICs, the SoC die is a mere 5.2 x 6.45 mm. The PMIC die is more interesting as usual, as this one integrates USB-PD functionality, adding quite a bit of logic to what is otherwise a fairly mundane bit of power management features.

Overall not a very surprising design, though it does tickle that thought in the back of one’s mind whether it could be turned into a ‘4K stick’ with a few software tweaks, or perhaps more simply by installing plain Android onto its 8 GB of eMMC.

youtube.com/embed/t65qNv5bvQc?…

hackaday.com/2026/08/05/full-t…

We’ve always taken a certain childlike joy in seeing tiny things made big, and big things tiny. Evidently [Uncle Stem] is the same way, if this 7x sized 16×2 “LCD” display is any indicator.

“LCD” is in scare quotes there, because while the original display is a character LCD, [Uncle Stem]’s embigginated recreation is not. Liquid crystal displays are beyond all but the most dedicated DIYers, so [Stem] recreated the whole thing with addressable LEDs instead — over a thousand of them. Each character got its own PCB, and rather than pay for assembly [Stem] used a 3D printed stencil to help apply solder paste, an idea we’ve seen before. His choice of long lengths of nickle strip — the stuff you spot weld to Li-ion batteries — to join the LED-holding PCBs is also worth noting.

In order to get his giant display to act like the I2C-operated module he loves, [Uncle Stem] equipped it with an RP2040 pre-programmed with the LCD character set. That way he can plug it into any Arduino project that uses the LiquidCrystal_I2C library and have the authentic 1602 experience. The green “PCB” the display is mounted to is actually laser-cut plywood, while some acrylic sits in front of his PCBs with office paper to act as as a diffuser. A 3D printed frame completes the illusion. He even goes so far as to replicate the pin headers at 7:1 scaling with brass rods.

He also connects it to a over-sized Arduino, with giant jumper wires. But for the record, not the giant Arduino we featured previously. Like we said, hackers like to mess with scale, and we’ve seen everything from giant benchies to a working Mac Classic for Barbie.

youtube.com/embed/m5QbG7QSgWc?…

hackaday.com/2026/08/05/addres…

This week Jonathan chats with Jonathan Pallant about embedded Rust! Learn about the growing Rust driver library, the different ways to build a Rust stack on an embedded device, and how the opinionated tooling can make you a better programmer!

• blog: thejpster.org.uk
• personal github: github.com/thejpster
• socials: bsky.app/profile/thejpster.org.uk and hachyderm.io/@thejpster

youtube.com/embed/ah11nzclXag?…

Did you know you can watch the live recording of the show right on our YouTube Channel? Have someone you’d like us to interview? Let us know, or have the guest contact us! Take a look at the schedule here.

play.libsyn.com/embed/episode/…

Direct Download in DRM-free MP3.

If you’d rather read along, here’s the transcript for this week’s episode.

Places to follow the FLOSS Weekly Podcast:

• Spotify
• RSS

Theme music: “Newer Wave” Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

hackaday.com/2026/08/05/floss-…

It’s time to return to our no-punches-pulled look at food manufacture, and this time we’re looking at the humble loaf of bread. As before, we’re approaching the subject with a look at breadmaking both in the traditional sense that marketing people would like you to imagine, and in the modern sense of the loaf you’ll find on your supermarket shelf.

A Food Of Great Cultural Significance

An ancient Egyptian bakery, depicted in the reign of Ramesses III. Scanned by Peter Isotalo, CC BY-SA 4.0.
Perhaps there are few foods with as much cultural significance as bread. If your distant ancestors took the path of growing grain as their major subsistence carbohydrate, the chances are there will be some form of bread woven into your identity. Where this is being written for example were I to head for the cathedral of a Sunday morning I would recite the Lord’s Prayer as part of the service, Give us this day our daily bread. Whether your culture leavens its bread or not, or whatever grain it uses, the chances are that there will be something similar about the humble foodstuff within it.

Sitting in a coffee shop writing this a few streets away from that cathedral in a British county town, the bread here is made from wheat flour and leavened using yeast. I’d hazard a guess that it’s the loaf most of you reading this will find at your local store, and with apologies to people whose bread takes a different form it’s the bread I’ll be examining here. It’s the loaf the wheat fields where I grew up supply grain for, so it’s the one whose production I’m most familiar with.

The Ideal Bread, At Least For The Adverts

We all want our bread to come from a bakery like this one in Malta. Noport, CC BY-SA 4.0.
Advertising for bread is steeped in a tradition both real and imaginary, but behind the image does lie an artisan past. Very few English villages did not have a mill or a baker, whether the stone grinding wheels were driven by water or wind. The bread would have been made in much the same way as you’d make it in your 21st century kitchen, with the flour being mixed with water to a dough, before being slowly proved and leavened using a yeast culture, and baked. The oven would have been a wood-fired domed clay or brick affair rather than a gas or electric device, and perhaps our artisan baker of yore wouldn’t have used a neat rectangular tin, but the final product would be something you’d recognise.

You can still buy artisan bread made this way and it’s a fine product, but despite the industry leaning heavily on such imagery the loaf in your supermarket is not quite the same. This is not a judgement on its quality but a statement on the technological advancement that has given us an affordable, consistent, and often high quality mass produced product.

First, Chase The Ingredients

These things are the symphony of my summer. Reinhold Möller, CC BY-SA 4.0.
So to start with 21st century bread making, we need to stand in an Oxfordshire field like the one surrounding where I grew up. It’s the end of July, so the wheat is being harvested. The field will be part of a crop rotation scheme, so it may have had canola, beans, or any of a number of other crops grown in it the previous year. The wheat may be so-called hard wheat, usually a winter wheat with a high gluten content planted last autumn, or depending on the bread process it can be a spring-planted variety with a lower gluten content.

The wheat will be stored by the farmer in a silo until the best price can be had for it, then once sold it goes to a mill. A modern industrial mill rather than the rustic watermill of our previous description, but the principle is the same. The grain may be moistened to aid the separation of its outer husk, and then it’s passed through sets of rollers to grind it. This results in a flour, but it’s not the flour you buy, nor is it the flour that goes into your bread.
A wheat seed, in fine detail. Jon C, CC BY-SA 3.0.
A single piece of grain, a wheat seed, is loosely comprised of three components. The endosperm is the white flour portion you may recognise, the wheatgerm is the embryo, the part of the grain which germinates, and the outer husk is referred to as bran. The raw flour is wholewheat flour and you can bake with it, but it has the problem of a limited shelf life as the wheatgerm will spoil after milling if left. This the three components are separated, and the wheatgerm is heat treated to render it inert. The flour used for baking bread is thus compounded from these components to the formulation required, along with a set of additives to preserve it, improve its baking qualities, or add vitamins and nutrients. For a flour to be referred to as wholemeal its proportions of these components are defined by law, at least where this is being written.

The other major bread ingredient is yeast, which for a modern baker is a carefully maintained monoculture of a yeast strain selected for best performance in baking. The traditional method of farming a yeast strain is something we had a look at back in the pandemic when there was a shortage of the stuff, and its industrial equivalent is a much more sterile and scientifically controlled version of the same thing. It will arrive at the baker not as the dried yeast you’ll pick up at the supermarket but as a damp paste, which will be activated by dissolving it in a sugar solution.

A Loaf That’s Better Bread

For a traditional or specialty style bread then, the baker will take a compounded strong flour and fresh yeast, and follow a surprisingly similar process to that of the rustic baker mentioned earlier. The equipment will be stainless steel and the quantities may be greater, but our baker from the past would recognise it. It makes lovely bread, and you have no doubt enjoyed it in your time.
The Chorleywood loaf in the kitchen chez List as this is being written.
The more mundane loaves in your supermarket though, are not made in quite the same way. They take flour and yeast and make a leavened dough just as with a traditional loaf, but the process is very different indeed. The Chorleywood process, named after the town hosting the research institution where it was invented, is a high-speed baking process designed to use a wheat with a much lower gluten content than traditional bread. The problem facing the mid-20th-century researchers who created it was that the UK’s climate and agriculture isn’t suitable for growing the quantities of hard wheat its bread market demanded. Their innovation was to replace the leavening and proving of the traditional bakery with high-speed mechanical mixing, which since some of the gluten is broken down in the traditional fermentation, requires less gluten. The result is an extremely fast industrial process that produces an extremely consistent light and fluffy bread, and over the last three quarters of a century it has become the dominant loaf. It’s likely that wherever you are, a similar process tailored to your country is also responsible for most of your bread.

So you now know a little about where your daily bread comes from, and how it is made. As is usual for this series, it’s now time to look at the various claims and controversies surrounding the modern loaf, which can sometimes even take on a political dimension. Is the nutritional value of a supermarket load less than that of an artisan loaf made by that village baker? This is a question which has caused some considerable controversy over the years.

As we said earlier, modern flour is a refined and processed product whether it’s wholemeal or bleached white, and a process such as the Chorleywood one is designed to make a loaf from a cheaper ingredient. It’s then not unreasonable to suppose that the artisan loaf might be a better product, and in the sense of flavours and textures imparted by the traditional process you would probably be right to take that view. An artisan loaf is a high quality culinary experience.

But from the nutritional perspective it becomes a much less clear-cut assessment, because while a true artisinal loaf contains all the nutrients of the raw grain, the formulated flour used by the industrial baker has its nutrition precisely controlled. If the recipe uses a high-nutrition flour then the resulting bread has a high nutritional value, and since at least where this is being written such things are regulated, you can eat a Chorleywoord loaf with confidence that it’s not a nutritional desert.

As a parting thought I’d say this: eat the highest quality bread you can, support artisan producers if you can, you’ll eat some really nice bread. But don’t worry too much about the cheaper stuff, it’s only cheaper because it’s mass-produced, not because it’s worse for you.

hackaday.com/2026/08/05/know-y…