在印度 Express Adda 的论坛上，Sam Altman 聊了很多 AI 话题，从 AGI 到中美 AI 竞争，再到数据中心用水问题。但最火的那段，是他回应 AI 能耗批评时说的：「人们总谈训练 AI 模型需要多少能源……但训练人类也需要大量能源，得花 20 年时间，消耗那么多食物，才能变聪明。」
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Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.