A recent survey has shown that 22% percent of US workers now experience FOBO, a seven percent increase since 2021. Apparently, this number used to always be around 13% to 17%, with the increase driven by people with higher education qualifications including degrees, masters, and PhDs— who are more threatened than ever by the rise of AI.

While generative AI certainly is something new that can potentially displace people from their jobs, there are things people can try to fight FOBO. According to experts, these include working on new skills or improving old ones in order to get fresh career development opportunities. Some people have tried attending courses to get new skills, while others use online resources to learn and enrich their CV.

Another way to combat the fear of becoming obsolete is to get out there and build more relationships with colleagues and industry specialists who can become important connections for future career development. After all, staying on top of the latest trends in an industry and having valuable skills is definitely something employers will always value.

While some worry about AI and what is to come, others like to remind people that this new artificial intelligence is nothing more than a tool, and a tool always needs an operator. So, some advise those who experience FOBO to embrace new technology and learn to use it in order to get over their fear.

Timpano, also known as timballo, might seem like a strange dish. It’s an Italian meal containing pasta, tomato sauce, cheese, and hard-boiled eggs. The cheese is shaped into a dome, covered in dough, and baked! If you’re wondering where you’ve seen it before, it was likely in Stanley Tucci’s movie Big Night. And now it’s your turn to try it out!

Ingredients: Dough

• 4 cups (about 1 pound, 1 ounce) all-purpose flour, plus more for dusting
• 4 large eggs, lightly beaten
• 3 tablespoons tap water
• 2 tablespoons olive oil
• 2 teaspoons kosher salt

Ingredients: Tomato Sauce

• 1/4 cup extra-virgin olive oil
• 6 large garlic cloves, thinly sliced (about 1/3 cup)
• 1/4 cup tomato paste (from 1 6-ounce can)
• 2 (28-ounce) cans of whole peeled San Marzano plum tomatoes
• 2 cups tap water
• 2 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 (6-inch) basil sprigs (about 1/4 ounce)

Ingredients: Broiled Eggplant

• 2 large eggplants, cut crosswise into 1/2-inch-thick rounds
• 4 1/2 teaspoons kosher salt, divided
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper

Ingredients: Assembly

• 2 pounds of uncooked ziti
• 1 5-ounce package of baby spinach
• 2 tablespoons (1 ounce) unsalted butter, plus more for greasing the pan
• 1 pound pre-grated pecorino Romano cheese (about 4 cups), plus more for serving
• 6 hard-cooked large eggs, peeled and halved lengthwise
• 1 pound sliced provolone cheese (24 slices)
• 1 large garlic clove, grated on a Microplane grater (about 1/2 teaspoon)
• 2 tablespoons finely chopped fresh flat-leaf parsley

First, you’re going to prepare your dough by blending the flour, eggs, water, oil, and salt in a food processor until moist, blended clumps form, and then knead and split it into two. Put the separate portions into pans, cover them in plastic wrap, and chill for at least an hour. While that’s happening, prepare the sauce. Cook the garlic in a large saucepan over medium heat for a couple of minutes. Then add the tomato paste, crushed tomatoes, and juices. Add water, salt, pepper, and basil, and bring the sauce to a boil. Let it simmer until it thickens and the flavors meld well. While the sauce simmers, preheat the oven to broil with a rack around six inches away from the heat. Sprinkle the salt on both sides of the eggplant rounds and put them on baking sheets while they stand at room temperature to get rid of the liquids. Pat them dry, add some olive oil and pepper, and broil them around five to six minutes per side.

Cook the pasta according to the al dente instructions. In the last couple of minutes, stir in the spinach. Drain the mix and put it in a large bowl with 1 1/2 cups of the tomato sauce. Grease a large Dutch oven with butter. Roll out the big dough disk and press it into the Dutch oven. Spoon some of the pasta mixture in and sprinkle the cheese on top. Add around 1/3 of the eggplant and the eggs, and then put one cup of the tomato sauce over everything. Repeat the layers two more times, and top everything with the remaining dough. Bake it for around an hour at 350°F and then let it cool for half an hour. Finally, cool the garlic and parsley in a small pan with butter for around a minute, and use it to brush down the timpano.