“Two and a half years later, our honest assessment is that some parts of this theory of change have played out as we hoped, but others have not,” Anthropic wrote. Now, its updated policy approaches safety relatively, rather than with strict red lines.
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Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
Altman added in his post on X that OpenAI will build technical safeguards to ensure the company’s models behave as they should, claiming that’s also what the DoW wanted. It’s sending engineers to work with the agency to “ensure [its models’] safety,” and it will only deploy on cloud networks. As The New York Times notes, OpenAI is not yet on Amazon cloud, which the government uses. But that could change soon, as company has also just announced forming a partnership with Amazon to run its models on Amazon Web Services (AWS) for enterprise customers.
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