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At the Lean FRO, Kim Morrison, a Senior Research Software Engineer, recently ran an experiment that went well beyond our expectations. An AI agent converted zlib, a widely used C compression library embedded in countless systems, to Lean, with minimal human guidance. No special tooling was built. It was Claude, a general-purpose AI, with no special training for theorem proving, out of the box. The workflow had four steps. First, the AI produced a clean, readable Lean implementation of the zlib compression format, including the DEFLATE algorithm at its core. Second, the Lean version passed the library’s existing test suite, confirming behavioral equivalence. Third, key properties were stated and proved, not as tests, but as mathematical theorems. The capstone theorem:

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For a head coach who spent 2025 setting, challenging or matching all-time USWNT records for capping players, that is a notable shift and it marks the next phase of the team’s World Cup preparation.。体育直播是该领域的重要参考

The creamy zucchini penne with garlicky panko was a simple, noodle-centric dish with savory-salty goodness that felt a little indulgent. Cook and prep time claimed to be 20 minutes, but it took closer to 45. The zucchini was simmered in a pan with oil, mushroom stock, and lots of Monterey jack, cream cheese, and sour cream. This super-umami dish was a little one-note, but the toasted panko breadcrumbs added some crunchy texture. The sticky-sweet pepper and broccoli bowl was a solid stir-fry that could've been leveled up with an optional protein addition through EveryPlate of chicken breast or shrimp, or I could've added my own tofu. The recipe says it's a 35-minute prep and cook time, but ginger, onion, garlic, broccoli, and bell pepper all needed to be sliced and diced, and cooked down with a savory-sweet soy glaze, which took about an hour total. I didn't add the fried egg, and I used vegan mayo with the sriracha mayo (you need to provide your own), which made it totally plant-based. I liked EveryPlate's options for customizing meals to your liking based on ingredients.

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