Apple brings its M5 Pro and Max silicon to the next MacBook Pro generation

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Waning Gibbous - The Moon starts losing light on the right side. (Northern Hemisphere)

这首元夕小诗,没有惊人之语,却道破人生真谛——人生最好的状态,从来不是车马盈门、热闹非凡,而是身在“荒村”心不慌,是向内求心,自足常安。龙场的风雪,照亮了王阳明的良知。元宵的月色,也该照亮我们此刻的人生。愿你我都能如阳明先生一般,于喧嚣中守静,于寂寥中心安,找到属于自己的那一轮明月,那一份自在。

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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.

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