Anthropic 的杀手锏，恰恰最难蒸馏
Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.，详情可参考服务器推荐
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She opened the star-patterned tissue paper and pulled out a mink jacket. "Happy Christmas," said the card that came with it, "and love from the Man in the Moon."
Readers respond to an interview with Beth Gardiner on how the oil industry is pumping billions more into plastics