The text: Eric.

Childhood Eric spent his childhood at a meteorological station on the outskirts of Reykjavik. When he was 8, a sudden snowstorm cut off all communications, and the thermometer in the small cabin became his only source of comfort. He filled his notebook with temperature curves, and when he saw the red line drop below -20°C, he suddenly realized: as long as it can be measured, fear becomes tangible. This three-day "data exercise" captivated the Scorpio in him, leading to a lifelong fascination with using numbers to tame the unknown. The first geological compass given by his father was engraved with temperature scales, serving as "a weapon against chaos." Learning Period When he chose meteorology in university, the professor warned him: "The real atmosphere never plays by the model." This statement became his fixation. His master's thesis focused on extreme weather prediction models, and to validate the algorithms, he recorded data in a volcanic ash-filled field for 72 hours straight until he was hospitalized with a lung infection. Lying in the hospital bed, he watched the drip rate of the IV—every 15 seconds, so reassuringly regular. After being discharged, he began secretly roasting in the lab, and upon discovering that "following the recipe yields stable results," this "zero-error feedback" became addictive. Career Turning Point At the age of 25, he was responsible for a spring storm forecast that had a 12% error, leading to losses for southern fishing ports. At the hearing, the manager said: "Meteorology is not precision instrumentation." This statement pierced through his desire for control like an ice pick. That evening, he drove four hours to Thingvellir National Park, where he struck a rock in a geothermal area with a geological hammer—the scalding temperature surged from his fingertips, stable, measurable, and absolutely real. From then on, every weekend, he took a geothermal meter into the wilderness, and the temperature gradient 30 meters underground became the balm for his professional wounds. Now, there is always a thermometer in his oven, recording the changes in the center temperature of the dough while baking, as if conducting a food meteorology experiment.