With many police officers across the U.S. wearing body cameras, a cottage industry of YouTube channels streaming police interactions on bodycams has sprung up. These videos rack up thousands or even millions of views. But some law enforcement experts consider them exploitative.

How do these channels operate?
They get their content from the “same basic model: Someone uses public records requests to obtain video from police arrests, lightly edits the video and then hits ‘publish,’” said Vox. Many of the videos involve DUIs or intoxicated people “yelling, speeding, throwing things, hitting cops” and then “being arrested while crying, screaming, spitting and so on.” The channels document arrests for “just about anything, from shoplifting to murder and kidnapping cases.”

Many channels do big numbers. Code Blue Cam, for example, averages “over 10 million views a video,” said Vox. The channels publish bodycam footage “based on their significance, the clarity of the footage, and whether the interaction offers meaningful insight into how officers respond under pressure,” said the owner of Code Blue Cam, who goes by LJ, to Wisconsin Public Radio.

Why are some people concerned?
The people uploading these videos “usually aren’t on a crusade for justice. They are interested in having footage of someone’s shoplifting arrest rack up millions of views for profit,” said Vox. The most viral videos can be “devastating for their subjects,” said Intelligencer. Since bodycam footage is often public record, the people in the videos generally “have little legal recourse: Claims of defamation and false light,” the legal term for invasion of privacy, are “extremely difficult to prove.”

For victims, the “experience of having their worst moments broadcast to millions of strangers” on the internet can be “devastating,” said Wisconsin Public Radio, especially since they are often uncensored and include defendants’ real names. Women and people of color are disproportionately seen, even though “some 80% of DUIs are committed by men,” said Intelligencer. 

The channels also have a financial component. Code Blue Cam earns about $325,000 monthly, according to YouTube analytics tracker VidIQ. Many channels additionally feature a “list of affiliate links,” said Wisconsin Public Radio, for earning “commission from viewers purchasing products like security and dash cameras.”

The tapping of keyboards has been the background hum of office work for a century and a half. But after years of pounding typewriters and then hitting keyboards, desk-bound employees are, in ever-increasing numbers, murmuring to AI dictation apps to send emails, draft reports and write code.

Voice mode ‘etiquette’
Voice-to-text software has been around since the 1960s, but it was always “clunky” and slow and “never worked quite right,” said Bloomberg. Now, advances in AI have made it viable. “Voice mode” can take the “messiness of speech and package it into something more useful.” You can produce double the words per minute compared to typing.

Dictation is definitely “having a moment,” said Canada’s Globe and Mail. An increasing number of software engineers, in particular, are switching from “pressing keys individually” to “adopting AI-powered speech-to-text apps to verbally issue instructions” to tools such as Anthropic’s Claude Code.

Startups today are like a “high-end call center, except everyone is chatting with AI,” said one venture capitalist to The Wall Street Journal. There’s an “etiquette” whereby users “try to keep their voices low and often wear headphones to block out sound from their dictating neighbors, dialing down the annoyance factor.” But talking to yourself is still “weird, if not a little embarrassing.”

‘Velocity toward voice’
It’s too early to say if and when the “Qwerty keyboard might follow the ticker tape and fax machines into obsolescence,” said Dylan Fox, the CEO of AssemblyAI in San Francisco, to the Los Angeles Times. But the “velocity toward voice is accelerating.”

There’s a “mad dash to dominate any corner of the evolving field,” said Bloomberg. The market for AI voice generators alone is expected to be worth $7.73 billion this year, rising to $21.9 billion by the end of the decade, according to the consulting firm Grand View Research.

Apple, Google and Microsoft have invested heavily in their voice-to-text products, and dictation app startups, many with variations of “whisper” in their name, have experienced remarkable growth over the past year. After all, “we are talking about replacing every keyboard on the planet,” said Superwhisper founder Neil Chudleigh to The Globe and Mail.

Jakub Mensik of the Czech Republic collapses on the court after beating Argentina’s Mariano Navone during a heat wave at the 2026 French Open in Paris, France. “It’s insane to play in this weather and especially in front of the sun,” he said following his second-round win.
Marleen Fouchier / BSR Agency / Getty Images

The City of Angels is home to thousands of taquerías, taco trucks and stands, many of them owned by immigrants, where hungry diners queue for perfect bites of al pastor, carne asada and carnitas wrapped in freshly made tortillas. These spots are just a few of the places Angelenos head to when the mood for a satisfying taco strikes.

El Cocinero
The focus at San Fernando Valley’s first Mexican vegan restaurant is imparting a “rich, soulful flavor” to the soy alternatives used instead of meat, said Javier Cabral, an editor at L.A. Taco, to Bon Appétit. Each piece undergoes an “intense seasoning” and “heavy fry,” and though all of the plant-based options are “delicious,” the vegan chicharrón taco is the most impressive. 

Mariscos Jalisco
At lunchtime, the crowds head to one of the “pioneering” taco trucks that dot Olympic Boulevard in Boyle Heights, said the Los Angeles Times. This truck’s taco de camarón is what lures diners and keeps them returning. The “golden” tacos are filled with crispy shrimp that emerge from the fryer “tender at the center and crisped on the edges.” 

Sonoratown
The house-made flour tortillas at Sonoratown set this taqueria apart. They are “so paper-thin you can almost see through them,” said Cabral to Bon Appétit. Lard makes them chewy, and the “first bite feels different than any other taco in the city.” Everything here is cooked in Sonoran style over a mesquite grill, and the meat has a “slight crisp to it.”