Podcasts about myhrvold

This week on the GeekWire Podcast, we're featuring highlights from a live interview with Nathan Myhrvold, CEO of Intellectual Ventures and former chief technology officer at Microsoft. Myhrvold worked at Microsoft from 1986 to 2000, where he laid the groundwork for Microsoft Research, recruited top computer scientists, and played a key role in shaping the company’s technology strategy. Since leaving Microsoft, he has worked across fields including energy, science, physics, paleontology, photography, and high-tech cuisine. In this conversation, recorded at Town Hall Seattle as part of GeekWire’s Microsoft@50 event, Myhrvold shares his thoughts on the rise of AI, his longtime collaboration with Bill Gates, the future of energy, the secrets of Microsoft’s success, and what’s next in his Modernist Cuisine book series. Edited by Curt Milton; With GeekWire co-founder Todd Bishop.See omnystudio.com/listener for privacy information.

Join Modernist Cuisine founder and author Nathan Myhrvold to explore one of the world's most beloved (and occasionally controversial) foods: bread. In this conversation that's sure to be like naan other, Myhrvold will discuss his new book, Modernist Bread at Home, and why now is the perfect time to rise to the occasion and start making bread in your own kitchen. Myhrvold will draw on the Modernist Cuisine team's extensive research to share some of his favorite insights, tips, and tricks from the book, all the info you knead to make better bread at home. Nathan Myhrvold is founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread and the forthcoming Modernist Pizza. He has had a passion for science, cooking, and photography since he was a boy. Nathan enrolled in college at the age of 14 and went on to earn a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds an additional master's degree in geophysics and space physics and a bachelor's degree in mathematics from the University of California, Los Angeles. He did postdoctoral work with Stephen Hawking at Cambridge University researching cosmology, quantum field theory in curved space-time, and quantum theories of gravitation before starting a software company that would be acquired by Microsoft. Bethany Jean Clement is a food critic for the Seattle Times. Her writing has also appeared in multiple Best Food Writing anthologies, Food & Wine, The Stranger, Edible Seattle, Gourmet, and many other publications, as well as on the windows of the Greenwood Space Travel Supply Co. She is the former food writer and managing editor of The Stranger, and a former staff writer and managing editor for Seattle Weekly. Buy the Book Modernist Bread at Home Book Larder

This week on Menu Talk, your hosts, Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, caught their breath after a whirlwind long weekend at the National Restaurant Association Show in Chicago, and they shared insights into what they saw and tasted there. Pat was struck by the prevalence of cardamom on the show floor, including in an Indian lassi and a new soda flavor from Tractor Beverage Co. Bret noticed sprouted coffee, green coffee that is treated with moisture, time, and controlled temperature so that it sprouts, resulting in coffee that is lower in acid and less bitter. Their colleagues at the show came across a wide variety of boba drinks, but Pat and Bret were more struck by the presence of caviar and caviar-like items, like Australian finger limes with pulp that bursts in a way similar to good fish roe, and other popping spherical food, such as encapsulated and flavored fortified fish broth that provided a lower-cost option for attractive presentations. Caviar has become an increasingly popular embellishment at full-service restaurants, even in fairly casual venues. Pat also sampled dulse, a seaweed that she said tastes like caviar. Restaurant Show attendees also often get invited to other events in Chicago, especially if they're members of the media, and Pat and Bret both attended one by Unilever Food Solutions at fine-dining restaurant Esmé, where they were presented with a multicourse meal that, apart from being beautiful, interactive and delicious, represented some of the broad trends that Unilever explained to the guests. And finally Bret played clips from his interview with Nathan Myhrvold, author of the food encyclopedia “Modernist Cuisine” and subsequent books, including his latest, “Modernist Bread at Home,” co-written with Francisco Migoya. Myhrvold debunked some common myths about bread baking, and our hosts learned that over-proofed bread doesn't need to be thrown away: It can be saved. Listen to the podcast to find out how.

This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master's degree in mathematical economics, from Princeton University. His master's degree is in geophysics and space physics, and he did postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer.While working at Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Myhrvold retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art andscience of cooking with others. In the culinary world, Nathan is known for his cooking lab, and the in-depth book sets Modernist Cuisine, Modernist Bread, and Modernist Pizza, as well as Modernist Cuisine at Home, and Modernist Bread at Home. His photography is sold at Modernist Cuisine Gallery by Nathan Myhrvold with locations in Seattle, New Orleans, and La Jolla.Topics discussed:The upcoming Modernist Pastry booksPizza-making at homeWhat is Modernist Cuisine?Breaking culinary traditions, and exploring cooking myths and loreMicrowaves, safety, and how they workCooking equipment such as combi ovens and induction cooktopsSustainability as it relates to the food and beverage industry NATHAN MYHRVOLD and MODERNIST CUISINENathan's WebsiteModernist Cuisine Website, Instagram and Facebook The Modernist Pizza PodcastCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill's commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely.Support the show

0:00 Introduction to Nathan Myhrvold 5:40 Nathan's early years13:33 Meeting Bill Gates16:44 Understanding your audience27:54 Microsoft culture38:03 Nathan's passion for cooking44:40 Archeology & Nathan's study of dinosaurs 49:23 Learning across multiple fields 52:30 Nathan's advice for youIn this captivating podcast episode, renowned entrepreneur and visionary Nathan Myhrvold takes us on a fascinating journey through his extraordinary life. From his groundbreaking contributions at Microsoft, where he played a key role in shaping the tech giant's success, to his unexpected foray into the world of cooking as a renowned chef and culinary innovator, Myhrvold's insatiable curiosity is revealed as the driving force behind his remarkable achievements. Delving even further into his diverse interests, Myhrvold shares his passion for paleontology and the thrilling adventures that led him to become an esteemed dinosaur enthusiast. Prepare to be inspired by the boundless curiosity that unlocked Myhrvold's fortune across multiple domains.

Programledere: Gøril Helene Christoffersen, Miriam Lindset

Dagens episode er med Tim Myhrvold, der til dagligt driver virksomheden Waitly, mens han er begyndt at investere ejendomme på siden. Vi drøfter udfordringer ved at investere, mens fokus er på egen virksomhed og hvordan Tim har fået det til at fungere alligevel. Læs mere om podcastens nye sponsor https://www.mojoestates.com/ og hvordan du kan komme med i Mojo Capitals Fond II på https://mojocapitals.com/  Vil du lave effektiv due diligence af ejendomme? Opret en gratis prøveadgang på https://app.resights.dk/joinus

Knowledge Project Podcast Notes Key Takeaways Check out The Knowledge Project Episode Page & Show NotesRead the full notes @ podcastnotes.orgVisionary technology and business leader Nathan Myhrvold just might be the most interesting person in the world, and in this episode of The Knowledge Project he dives deep into some of the most pressing questions facing our world today. Where will technology take us in the future? Should we trust artificial intelligence? Where have we gone wrong in protecting our planet? How do we reverse the effects of what we've already done? Myhrvold answers all these and much, much more.   Myhrvold is a prominent scientist, technologist, inventor, author, and food photographer, and the former Chief Technology Officer at Microsoft. He's also the co-founder of patent portfolio developer Intellectual Ventures, the principal author of the culinary book Modernist Cuisine: The Art and Science of Cooking, part of a team that won first place at the World Barbecue Championships, and he completed his postdoctoral fellowship under legendary theoretical physicist Stephen Hawking. -- Want even more? Members get early access, hand-edited transcripts, member-only episodes, and so much more. Learn more here: https://fs.blog/membership/ Every Sunday our Brain Food newsletter shares timeless insights and ideas that you can use at work and home. Add it to your inbox: https://fs.blog/newsletter/ Follow Shane on Twitter at: https://twitter.com/ShaneAParrish Our Sponsors: MetaLab: Helping the world's top companies design, build, and ship amazing products and services. https://www.metalab.com Aeropress: Press your perfect cup, every time. https://aeropress.com

Knowledge Project Podcast Notes Key Takeaways Check out The Knowledge Project Episode Page & Show NotesRead the full notes @ podcastnotes.orgVisionary technology and business leader Nathan Myhrvold just might be the most interesting person in the world, and in this episode of The Knowledge Project he dives deep into some of the most pressing questions facing our world today. Where will technology take us in the future? Should we trust artificial intelligence? Where have we gone wrong in protecting our planet? How do we reverse the effects of what we've already done? Myhrvold answers all these and much, much more.   Myhrvold is a prominent scientist, technologist, inventor, author, and food photographer, and the former Chief Technology Officer at Microsoft. He's also the co-founder of patent portfolio developer Intellectual Ventures, the principal author of the culinary book Modernist Cuisine: The Art and Science of Cooking, part of a team that won first place at the World Barbecue Championships, and he completed his postdoctoral fellowship under legendary theoretical physicist Stephen Hawking. -- Want even more? Members get early access, hand-edited transcripts, member-only episodes, and so much more. Learn more here: https://fs.blog/membership/ Every Sunday our Brain Food newsletter shares timeless insights and ideas that you can use at work and home. Add it to your inbox: https://fs.blog/newsletter/ Follow Shane on Twitter at: https://twitter.com/ShaneAParrish Our Sponsors: MetaLab: Helping the world's top companies design, build, and ship amazing products and services. https://www.metalab.com Aeropress: Press your perfect cup, every time. https://aeropress.com

Knowledge Project: Read the notes at at podcastnotes.org. Don't forget to subscribe for free to our newsletter, the top 10 ideas of the week, every Monday --------- Visionary technology and business leader Nathan Myhrvold just might be the most interesting person in the world, and in this episode of The Knowledge Project he dives deep into some of the most pressing questions facing our world today. Where will technology take us in the future? Should we trust artificial intelligence? Where have we gone wrong in protecting our planet? How do we reverse the effects of what we've already done? Myhrvold answers all these and much, much more.   Myhrvold is a prominent scientist, technologist, inventor, author, and food photographer, and the former Chief Technology Officer at Microsoft. He's also the co-founder of patent portfolio developer Intellectual Ventures, the principal author of the culinary book Modernist Cuisine: The Art and Science of Cooking, part of a team that won first place at the World Barbecue Championships, and he completed his postdoctoral fellowship under legendary theoretical physicist Stephen Hawking. -- Want even more? Members get early access, hand-edited transcripts, member-only episodes, and so much more. Learn more here: https://fs.blog/membership/ Every Sunday our Brain Food newsletter shares timeless insights and ideas that you can use at work and home. Add it to your inbox: https://fs.blog/newsletter/ Follow Shane on Twitter at: https://twitter.com/ShaneAParrish Our Sponsors: MetaLab: Helping the world's top companies design, build, and ship amazing products and services. https://www.metalab.com Aeropress: Press your perfect cup, every time. https://aeropress.com

Visionary technology and business leader Nathan Myhrvold just might be the most interesting person in the world, and in this episode of The Knowledge Project he dives deep into some of the most pressing questions facing our world today. Where will technology take us in the future? Should we trust artificial intelligence? Where have we gone wrong in protecting our planet? How do we reverse the effects of what we've already done? Myhrvold answers all these and much, much more.   Myhrvold is a prominent scientist, technologist, inventor, author, and food photographer, and the former Chief Technology Officer at Microsoft. He's also the co-founder of patent portfolio developer Intellectual Ventures, the principal author of the culinary book Modernist Cuisine: The Art and Science of Cooking, part of a team that won first place at the World Barbecue Championships, and he completed his postdoctoral fellowship under legendary theoretical physicist Stephen Hawking. -- Want even more? Members get early access, hand-edited transcripts, member-only episodes, and so much more. Learn more here: https://fs.blog/membership/ Every Sunday our Brain Food newsletter shares timeless insights and ideas that you can use at work and home. Add it to your inbox: https://fs.blog/newsletter/ Follow Shane on Twitter at: https://twitter.com/ShaneAParrish Our Sponsors: MetaLab: Helping the world's top companies design, build, and ship amazing products and services. https://www.metalab.com Aeropress: Press your perfect cup, every time. https://aeropress.com

Hver mandag de siste ni ukene har vi fått en ny episode av The Last of Us på HBO Max. Det er innafor å si at det har vært en emosjonell reise, og at serien har løftet The Last of Us ut av spillmediet og fått historien ut til et nytt publikum. Den har også […] The post SPCL•04 – The Last of Us med Thommie Myhrvold first appeared on Reboot.

I dag har jeg med meg Lene Myhrvold i godstolen og vi snakker om endring. Når koronaen kom bestemte Lene seg for å gjøre en livsstilsendring. Hun startet i det små og skapte en en endring som hun klarte å holde på. Du finner Lene her på Instagram: https://www.instagram.com/lenemyhrvold/Har du noen spørsmål eller du vil ha en konsultasjon med meg, finner du meg her:Facebook: https://www.facebook.com/Kognitiv-Terapeut-Carina-Runningen-2210333135724867Instagram: https://www.instagram.com/kognitivterapeut_carina/ Hosted on Acast. See acast.com/privacy for more information.

In this episode of Brains, Black Holes, and Beyond, Senna Aldoubosh and Ketevan Shavdia sit with Dr. Cameron A. Myhrvold, an assistant professor in the Molecular Biology at Princeton, to discuss his research on using CRISPR to develop new technologies to detect pathogens. Dr. Myhrvold discusses his experience as a Princeton undergraduate, his development of CRISPR technologies including mCARMEN, and hopes for future uses of CRISPR in clinical settings. This episode of Brains, Black Holes, and Beyond (B cubed) was produced under the 146th managing board of the Prince in partnership with the Insights newsletter.For more information about Dr. Myhrvold's research, feel free to visit his page, as well as the specific paper mentioned in the episode, linked below. RESOURCEShttps://molbio.princeton.edu/people/cameron-myhrvoldhttps://pubmed.ncbi.nlm.nih.gov/35130561/CREDITSWritten and Hosted by Senna Aldoubosh and Ketevan ShavdiaEdited and Sound Engineered by Oyshee LahiryTranscript by Oyshee LahiryProduced by Senna Aldoubosh For more from The Daily Princeton, visit dailyprincetonian.com. For more from Princeton Insights, visit insights.princeton.edu. Please direct all corrections to corrections@dailyprincetonian.com.

Nathan Myhrvold is a scientist, inventor, nature and food photographer, and author of the award-winning Modernist Cuisine cookbooks. After completing a postdoc with Stephen Hawking and serving as Microsoft's first Chief Technology Officer, he founded Intellectual Ventures, which has spun out more than 15 tech startups. Myhrvold is inventor or coinventor of 899 patented inventions to date. His book and other projects are at his website: NathanMyhrvold.com   For show notes and transcript visit: https://kk.org/cooltools/nathan-myhrvold-inventor/   If you're enjoying the Cool Tools podcast, check out our paperback book Four Favorite Tools: Fantastic tools by 150 notable creators, available in both Color or B&W on Amazon: https://geni.us/fourfavoritetools  

Days Gone er et spill du garantert har hørt om. Det har solgt relativt godt, men på tross av salgstallene er det ikke planlagt en oppfølger, og det har fått endel pepper av både anmelderkorps og av spillere. Men kanskje er det noe her som vi burde få med oss likevel? Sjekk ut denne episoden, […] The post SPCL•01 – Days Gone med Thommie Myhrvold first appeared on Reboot.

Modernist Pizza sbarca in Italia tradotto nella lingua di Dante! La serie di libri di Nathan Myhrvold, già autore di Modernist Cuisine e Modernist Bread, è stata soprannonimata "l'enciclopedia della pizza", grazie alla sua poderosa mole di tre volumi.Myhrvold ha presentato il libro al Pizza Village di Napoli, e in quell'occasione lo abbiamo incontrato per porgli qualche domanda, qualcuna forse, ehm, un po' provocatoria. Ma se noi ci siamo limitati a stuzzicarlo, c'è anche chi invece lo ha confrontato proprio a proposito di un giudizio del libro sulla sua pizzeria: stiamo parlando di Alessandro Condurro de L'Antica Pizzeria Da Michele.In questa puntata, fatta di botta e risposta frizzanti e qualche accenno di polemica, parliamo di quello che rappresenta quest'opera nel panorama della pizza mondiale... in attesa di leggerla per davvero!Clicca qui per iscriverti al nostro canale Telegram! - contenuti esclusivi, anteprime e molto altro!Clicca qui per partecipare alla chat: incontra altri appassionati di pizza e di podcast con cui scambiare opinioni.Puoi acquistare le magliette del podcast sul nostro store Etsy.In questa puntata parliamo di:Modernist PizzaNathan MyhrvoldJames Beard AwardL'articolo di Matt Goulding sulle pizzerie giapponesiL'Antica Pizzeria Da MicheleLa nostra attrezzatura:Microfoni: Samson Q2URegistratore portatile: Zoom H1nMixer: Zoom Podtrack P4Filtro antipop: NeewerCuffie Simon: Behringer BH470Cuffie Peppe: Sony MDR-ZX110Partecipiamo al programma di Affiliazione Amazon.Acquistando tramite questi link sostieni il podcast con una piccola commissione.Grazie di averci ascoltato! :)

Programledere: Miriam Lindset, Jon Åge Skuland Gjester: Gunilla Sigvardsson, Per-Arne Imsen, Håkon Fagervik, Ingrid Myhrvold, John Henry Nøsen, Kent Andersen, Benedicte Mella

This episode originally aired on 2/4/2020. New episodes coming soon. Learn about the 13 categories of emotions that music makes you feel; how scientists solved the mystery of two strangely small tyrannosaurus rex fossils; and surprising things that happen to a pregnant person's body.Research Suggests That Music Evokes 13 Key Emotions by Kelsey DonkAnwar, Y. (2020, January 6). Ooh là là! Music evokes at least 13 emotions. Scientists have mapped them. Berkeley News. https://news.berkeley.edu/2020/01/06/music-evokes-13-emotions/Noonan, D. (2020, January 6). Is a Sad Song Sad for Everyone? Scientific American. https://www.scientificamerican.com/article/is-a-sad-song-sad-for-everyone/Cowen, A. S., Fang, X., Sauter, D., & Keltner, D. (2020). What music makes us feel: At least 13 dimensions organize subjective experiences associated with music across different cultures. Proceedings of the National Academy of Sciences, 117(4), 1924–1934. https://doi.org/10.1073/pnas.1910704117Two Tiny T-Rexes Turned Out to Be Teenagers by Mae RiceSecrets behind T. rex's bone crushing bites: T. rex could crush with 8,000 pound bite forces. (2017). ScienceDaily. https://www.sciencedaily.com/releases/2017/05/170517090520.htmResearchers learn more about teen-age T.Rex. (2020). EurekAlert! https://www.eurekalert.org/pub_releases/2020-01/osuc-rlm122019.phpWoodward, H. N., Tremaine, K., Williams, S. A., Zanno, L. E., Horner, J. R., & Myhrvold, N. (2020). Growing up Tyrannosaurus rex: Osteohistology refutes the pygmy “Nanotyrannus” and supports ontogenetic niche partitioning in juvenile Tyrannosaurus. Science Advances, 6(1), eaax6250. https://doi.org/10.1126/sciadv.aax6250Surprising Things Pregnancy Does to the Body by Kelsey DonkNierenberg, C. (2015, May 19). Body Changes During Pregnancy. Livescience.Com; Live Science. https://www.livescience.com/50877-regnancy-body-changes.htmlCatriona Harvey-Jenner. (2017, April 12). 10 weird things you didn't realise happen to your body during pregnancy. Cosmopolitan; Cosmopolitan. https://www.cosmopolitan.com/uk/body/health/a9266776/weird-things-happen-to-body-during-pregnancy/Cari Wira Dineen. (2016, May 4). Crazy Ways Your Body Changes During Pregnancy. Parents; Parents. https://www.parents.com/pregnancy/my-body/changing/crazy-ways-your-body-changes-during-pregnancy/Want to learn even more? Head to discovery+ to stream from some of your favorite shows. Go to discoveryplus.com/curiosity to start your 7-day free trial today. Terms apply.

Han har jobbet som lydtekniker, instruktør og produsent i over 15 år! Han har stålkontroll på lyd, instruksjon og vet hva som skal til for at ting skal funke! Innen dubbing har han jobbet på produksjoner som Lego Batman, Aladdin, og Regular Show. Ta godt imot Thommie Myhrvold!

How A Former Microsoft Exec Mastered The Perfect Slice—Using Science Who doesn't love pizza? It's a magical combination of sauce, cheese, crust, and maybe even a topping or two. Depending on where you eat it, the ratio of sauce and cheese and toppings changes: Neapolitan, NY Style, and Chicago Deep Dish each have a slightly different recipe. And different methods of baking impart their signature flavor on the end result—whether that's coal, wood, or gas-fired ovens. Nearly every country in the world has some type of variation on the classic. Author Nathan Myhrvold visited over 250 pizzerias all over the world to appreciate their differences. Then he made over 12,000 pizzas, using physics and chemistry to tweak each one slightly. Myhrvold and his co-author, chef Francisco Migoya wrote all about the gourmand experiment in a three-volume, 35-pound set of beautifully illustrated and painstakingly researched books. Ira talks with Nathan Myhrvold, former CTO at Microsoft, founder of Intellectual Ventures and Modernist Cuisine about his discoveries and his most recent book, Modernist Pizza. E.O. Wilson's Indelible Mark On Ecology Ecologist and ant biologist Edward O. Wilson (often called E. O. Wilson) died December 26, at the age of 92. Though he was known for his study of ants and their social behavior, his impact extended much further—from sociobiology, the study of the influence of genetics on behavior, to the way science was taught and understood. His writing twice won the Pulitzer Prize. Wilson appeared on Science Friday many times. In this short remembrance of Wilson, Ira replays selections from past conversations with the scientist, recorded between 2006 and 2013.   The Fossil—And Family—Records Of Richard Leakey Paleoanthropologist Richard Leakey died on January 2 at the age of 77. The Kenyan conservationist and fossil hunter was the son of paleoanthropologists Louis and Mary Leakey, who helped redefine the early parts of the human family tree. Richard was part of the team that discovered ‘Turkana Boy,' a Homo erectus skeleton—one of the most complete early hominin skeletons ever found. In later years, he was the director of the National Museum of Kenya, the head of the Kenya Wildlife Service, helped found a political party, and led the Kenyan Civil Service in the midst of an anti-corruption campaign. In this edited interview from 2011, Leakey describes his work in the field, his famous fossil-hunting lineage, and his desire to convince skeptics of the reality of human evolution.  

In the last episode of Boston Public Radio in 2021, we're bringing you some of our favorite chefs from recent months. Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard Award–winning pastry chef. Bren Smith shares different ways to eat kelp in his book “Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change.” Smith is a former commercial fisherman and executive director of the non-profit GreenWave, focused on regenerative farming in water ecosystems. Jacques Pépin and Shorey Wesen discuss cooking together as grandfather and granddaughter as part of their latest collaboration, the cookbook “A Grandfather's Lessons: In the Kitchen with Shorey.” Pépin is a chef, author and PBS contributor. Wesen is his granddaughter and cookbook collaborator. Dolores Huerta talks about why her work as a labor leader for farm workers' rights remains as relevant today as it was in the 1960s, and about coining the phrase “Sí, se puede.” Huerta is an activist and co-founder of the National Farmworkers Association alongside Cesar Chaves. Nathan Myhrvold dives into the world of bread baking with his latest cookbook, a 50 pound, six-volume series titled “Modernist Bread, The Art and Science.” Myhrvold is a Microsoft executive turned experimental chef and founder of The Cooking Lab. Marcus Samuelsson highlights Ethiopian, Swedish and other international cuisines in talking about his PBS show “No Passport Required.” Samuelsson is a global restaurateur, chef and TV host. Andrew Li and Irene Li share food and tips from their latest cookbook, which they wrote with their sister Margaret Li: “Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen.” Andrew Li and Irene Li are co-founders of the restaurant Mei Mei, along with their sister Margaret Li. Christopher Kimball previews his latest Milk Street cookbook, “Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine.” Kimball is the founder of Milk Street, a food media company which produces Christopher Kimball's Milk Street Magazine. He's also the host of Milk Street Radio and Milk Street TV.

Dr. Nathan Myhrvold is a prominent scientist, technologist, inventor, author, and food photographer. In a 14-year tenure at Microsoft, Myhrvold led advanced technology and business development groups, founded Microsoft Research, managed an R&D budget of $2 billion, and served as the company's chief strategist and chief technology officer. In 2000, after retiring from Microsoft, Myhrvold founded Intellectual Ventures (IV), which he leads as CEO and one of its most prolific inventors, with more than 900 U.S. patents awarded.  Food and cooking have been passions of Myhrvold since childhood. While at Microsoft, he worked nights at a Seattle restaurant with chef Thierry Rautureau and then obtained a culinary degree at Ecole De La Varenne in Burgundy. In 2007, he founded The Cooking Lab, a culinary research laboratory, photo studio, and publishing company. In 2011, he published a five-volume, 2,500-page cookbook, Modernist Cuisine: The Art and Science of Cooking.  His three-volume book Modernist Pizza was published in 2021. Websites Nathan Myhrvold Modernist Cuisine Irving Penn Edward Weston   Sponsors Charcoal Book Club Lensrentals.com Curious Society   Education Resources: Momenta Photographic Workshops   Candid Frame Resources Download the free Candid Frame app for your favorite smart device. Click here to download for . Click here to download Support the work we do at The Candid Frame by contributing to our Patreon effort.  You can do this by visiting or visiting the website and clicking on the Patreon button. You can also provide a one-time donation via . You can follow Ibarionex on and .

GetBEE's Founder & CEO, Thea Myhrvold,  joins Coruzant Technologies for the Digital Executive podcast. She shares her education and technology journey - scaling impact and creating meaningful human connections. She built one of the first global marketplaces for learning that connected teachers with students all over the world.

Hello Interactors,I was stuck needing a car this week to meet a friend for coffee, but didn’t have access to one. So, I grabbed a bus and was there nearly as fast as a car would have taken me. That isn’t always the case, of course. The incident brought back some challenging memories of a time when I was suddenly carless in a region known for cars — Southern California. As interactors, you’re special individuals self-selected to be a part of an evolutionary journey. You’re also members of an attentive community so I welcome your participation.Please leave your comments below or email me directly.Now let’s go…PACIFIC COAST MY WAYI couldn’t have been in a better mood. It was my 22nd birthday, the sun was shining, and I had just passed a spectacular view. Fields of strawberries stretching out to the Pacific Ocean. And just beyond was an orange and pink gradient sky as the sun dipped behind the dark silhouetted Channel Islands.I was heading to L.A. from Santa Barbara where I was going to school. I was driving my silver 1983 Dodge Colt with an all maroon interior and vinyl seats. I had splurged on a sheepskin driver’s seat cover to keep my bum and back cool in the relentless southern California sun. My cousin had planned a birthday dinner at her home in Los Angeles, complete with a chocolate cake. I was trying to make good time.As I climbed out of the flat agricultural valley on Highway 101, up the pass through the Santa Monica Mountains, and into the San Fernando Valley, I heard a loud clunk come from my engine. With my foot all the way to the floor, the car slowed to about 45 miles an hour. It didn’t sound right either. I pulled over and popped the hood, but didn’t know what to look for.I got back in the car and inched my way to the nearest exit with my hazards flashing, pulled into a gas station, chatted with a mechanic and called my cousin to inform her and her husband to go ahead and celebrate without me. My engine had blown one of it’s four cylinders and I was going to be awhile. I puttered my way 50 miles west on side roads from the valley to the coast. Happy birthday to me.I ended up selling my car to a scrap yard.It was a life lesson that was just getting started. Stranded in L.A. without a car, all I could think of was that song, Nobody Walks in L.A., by the 80s band, Missing Persons.“Walkin’ in L.A. Only a nobody walks in L.A.”It was still in rotation on L.A.’s famed radio station, KROQ, at the time. But, without a car radio I was stuck humming it to myself as I walked in L.A – a nobody.American roads are designed to make you feel like a nobody unless you’re in a car. It’s baked into the laws and rights of our roadways. Transportation engineer manuals guide street design to marginalize pedestrians. It’s no accident that nobody walks in L.A., it’s by design. They’re made to humiliate you and scare you into buying a car. Only then will you be somebody.My first choice to get down to L.A. from Santa Barbara was the train. It took me from a beachside station in Santa Barbara to a gorgeous central station downtown L.A. where my girlfriend would pick me up. It was mostly commuters or vacationers so I felt like I was somebody. But it rarely got up to 50 miles per hour and would stop every 10 or 15 minutes to let another train pass or pick up more passengers. It was the slowest option. Luckily the coastal scenery made it tolerable.Then I discovered I could take the airport shuttle from Santa Barbara to LAX and she could pick me up there. That was more expensive, but it was fast and went along the scenic Pacific Coast Highway. And it was also filled mostly with business travelers so I felt like I was somebody.The worst option was the Greyhound bus. The L.A. station was in a rough neighborhood and was filled with some aggressive panhandlers and dealers. My girlfriend was always scared to drive away from that place alone. The ride itself to Santa Barbara was comfortable enough, but was often late at night. I was usually the only White person. There were a lot of Hispanic folks headed to stops near where the strawberry fields were.One time the driver, also Hispanic, pulled off the freeway, turned onto a gravel road and stopped in what looked like the middle of a strawberry field. It was dark and desolate. He opened the door and on hopped a friend or family member he clearly knew. He got back on the freeway and we were off. At first I was annoyed, but then I realized the driver made that person feel like he was somebody. It made me feel that way too. But I felt like a different somebody than when I was with mostly White affluent business travelers on their way home from LAX. Was I valuing airline travelers more than bus travelers?Living without a car in a car-centric world shifts your perspective. You encounter life differently and are exposed to more personal interactions. They need not be direct interactions; sometimes just watching a blind person navigate a public space or seeing someone suffering with a mental condition is enough to contemplate your particular plight.Relying on public transportation hurls you into humanity whether you like it or not. You’re forced to reckon with the reality that you are sharing space and time with people different from you; but it also makes you one of them. A fellow human. Somebody.But it can be uncomfortable grappling with this truth, so many people seek an escape from reality. And for most Americans, that means buying a car. As Gary Numan says in another new wave hit from the 80s,Here in my carI feel safest of allI can lock all my doorsIt's the only way to liveIn carsTHE NOTORIOUS GDPThere is one form of public transportation that people seem to tolerate above all others – the airplane. Airports are a lot like train and bus stations, except they’re occupied by people who can afford to be there. And while the airline industry is highly subsidized – making it more affordable to those with modest incomes – the price of an airline ticket is out of reach for most of the world’s population.Still, large airports provide private lounges for those seeking an escape from even the modestly privileged. I’ve been in these lounges and they can be very nice. Especially on an overseas trip. But as nice as they are, I’m always reminded there are some, now more than ever, who deem even those exclusive sanctuaries to be below them. Even sharing a ride with other first class passengers is a step too deep into humanity. So they buy their own jets. Maybe it’s time for Gary Numan to update his lyrics.Here in my LearI feel safest of allI can lock all my doorsIt's the only way to flyIn Lear’sAll human beings occupy the same physical space on an earth that rotates at the same rate for all of us. We are all granted at birth access to the same space and time. A true natural born right. But societies and governments place different values on space and time. Including monetary value. Property value is more commonly understood; especially in the United States where owning property is much like owning a car – you’re not really somebody until you own one.You’re also not really somebody until you have a job. At least in the eyes of most economists. And not just any job. A legitimate job. Sorry stay-at-home parents, most of whom have been and are women, your work is not valued. Economies originated as gendered concepts and still are. As a student, I was also a nobody. At least in terms of contributing to the economy.If a monetary value can’t be placed on an activity, it’s not counted. The activity has to include money being exchanged through a price fixed market economy of some kind. Some company has to be siphoning money from the activity to be valued and calculated. Otherwise, it’s considered not worth counting.Those activities include transportation. Each time you take a trip on a plane, bus, shuttle, or car your time is being valued by the government. Walking and biking to your legitimate job has zero value because no money has been exchanged in the activity. It turns out walkers are not only a nobody socially, but economically too. Walking and biking is considered an uncomfortable burden to economists.The most common way to measure the economy is through a country’s Gross Domestic Product (GDP). Countries calculate GDP in different ways, but the most straightforward and common method is actually rather simple. Which also makes it dubious given how complex human behavior is to understand let alone measure.The equation takes all the recorded money spent on goods and services within a given region. This money may have been privately spent on individual consumption, like a cup of coffee or a bus ticket. Let’s call that C – for Consumer spending.The money could have been spent on an investment, like property or stock in a company. Let’s call that I – for Investment.Don’t forget the government spends money on our behalf as well. They spend money on roads, hospitals, libraries, schools, military, police and other services. Let’s call that G – for Government spending.There’s also money flowing in and out of the country from abroad through exported and imported goods. That’s an easy one to calculate too. They take the value of exports; let’s call that X – for eXports and subtract the value of imports; we’ll call that M – for iMports.Now we can do simple arithmetic to assess the value of a country’s economy.Gross Domestic Product = Consumption Spending + Investment Spending + Government Spending + (Exports minus Imports). More tersely, GDP = C + I + G + (X – M). In other words GDP is a measure of a place full of people generating wealth through a series of complex monetary interactions.As you might imagine, it’s more complicated than that in reality. Consumer spending we understand. Investment too, if you’re fortunate enough to have such means. But even that starts to get murky. Exports and imports are complicated, and so is government spending. It’s also inequitable. Since we’re talking transportation, let’s focus on transportation spending.In order to balance inequities in government spending, the U.S. government relies on the same thing I did when weighing my different transportation options – cost-benefit analysis. I was constantly doing cost-benefit analysis in my head after my car croaked.I would think to myself, “What does it cost to take the airport shuttle? What is the benefit to doing so? If it costs twice as much as the bus, will it get me there in half the time? It will be more comfortable, but what’s the price of comfort? What’s the price of convenience? Do I have enough money to even be doing this analysis?” It’s exhausting. Relying on public transportation in a country built for cars tests both your sanity and your vanity, but also your patience.SWEAT AND THE JET SETThe biggest benefit of transportation is the amount of time saved getting from point A to point B. Time is what is most valued. But when the government values that time, they don’t assign equal values to different modes of transportation. The faster the mode of travel, the more valued it is. When the government conducts cost-benefit analysis, they value transport by air at $63 per hour while transport on the surface is valued at $25 per hour using median salaries as their basis.Government economists call this: efficient. Zachary Liscow, an Associate Professor of Law at Yale Law School, explains it like this:“Rich persons can earn more in that hour saved. But since the time of the rich is valued at such a higher rate, this policy pushes funding toward the rich instead of the poor, making it harder for low-income people to access jobs.”The more money you have, the more choices you have to travel from point A to point B faster. This is a big motivator for the ultra-rich to buy their own airplanes. Take it from the guy who started the Microsoft research group at Microsoft in 1991, Nathan Myhrvold. He penned an article in a 1998 Vanity Fair article that stepped through his rationale for his first private jet purchase. It was written anonymously, but he’s since admitted he wrote it. He says,“I was, in effect, hostage to the air-travel system for the equivalent of three months a year. You’d have to be a career criminal to earn that much jail time—and the food would be better. If I had my own jet, I’d get that time back. I’d come and go without schedules or the fear of missing a flight. My time in the air would be spent in an office with wings, where I could work or relax. I would finally have 12 months to live the life that, in effect, I had been cramming into 9 months of non–airline time. This perspective made it hard not to like a jet.”Owning your own jet is insanely expensive. But it would be even more expensive if the fuel wasn’t subsidized through the government. Myhrvold puts this reality into stark perspective:“A jet can easily consume 3,000 pounds of fuel an hour, the equivalent of a 12-ounce can of Diet Coke every second. Fortunately, in bulk, jet fuel—essentially the same stuff as kerosene or diesel fuel—is actually cheaper than Diet Coke. All told, direct flying cost is about $2,500 ($4,000 in 2021 dollars) per hour.”Private planes emit 10 times more carbon than conventional airlines. Four hours equals the average amount your or I emit in an entire year. One in ten flights departing France are private jets. While conventional airline flights were down 60% in 2020, due to Covid, the number of private flights by private jet increased.A form of travel economists would call the most efficient also happens to be one of the worst things you could do to the environment. And it all gets measured and reported as positive contributions to the economy and the GDP.I can’t deny flying in a private jet would be nice. Especially if they didn’t pollute. I think most everyone would agree. But owning a car is pretty nice too. And for most of the world’s population, owning a bike would be a luxury.But I do think a more equitable distribution of government spending on transportation would benefit more people – especially those disadvantaged. That’s more true today than ever before given the sorry state of our bus and rail systems across the country. And despite the spending airports do get, many are also in a sorry state.Measurements like GDP and economic political mechanisms like cost-benefit analysis have become a means to an end. Every administration since Nixon has used cost-benefit analysis to either increase or decrease regulation. Cost-benefit analysis started as a tool to benefit industry, then became a device for environmental regulation, and has since become an array of political levers either party uses to advance legislation or block it.These engines of political and economic power have been used to measure and manipulate the wealth accumulation of a select and privileged few. But as this machine is climbing the hill of prosperity, a loud bang of inequity is reverberating from under the hood. The Biden administration has pulled over, popped the hood, and is examining what’s inside; often not knowing what to look for. Meanwhile, we keep climbing the hill, albeit cautiously. If we can’t find a way to make the engine of economic mechanisms and measures result in a more equitable distribution of wealth, it just might be time to scrap it. Subscribe at interplace.io

This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentation and even question the benefits of the wood-burning oven. Plus, journalist Larry Tye tells us how the father of public relations made bacon a breakfast staple, Adam Gopnik explains how to cook for a family with vastly different dietary restrictions, and we whip up a Venetian pasta recipe with radicchio and walnuts.Get the recipe for Pasta with Radicchio and Walnuts:https://www.177milkstreet.com/recipes/pasta-radicchio-walnuts-black-pepperWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsors: Proven quality sleep is life-changing sleep. Save up to $900 on Sleep Number 360® smart beds, plus special financing. For a limited time. Only at Sleep Number® stores or sleepnumber.com/MILK. Try a $39 bottle from Fresh Pressed Olive Oil for just $1 and taste the freshness difference yourself. Just go to GetFresh177.com. That's GetFresh177.com to try a bottle for just $1. See acast.com/privacy for privacy and opt-out information.

Boston Public Radio is on tape today, bringing you BPR's cookbook – conversations with some of our favorite chefs from over the years. Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard award winning pastry chef. Bren Smith shares different ways to eat kelp in his book “Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change.” Smith is a former commercial fisherman and executive director of the non-profit GreenWave, focused on regenerative farming in water ecosystems. Jacques Pépin and Shorey Wesen discuss cooking together as grandfather and granddaughter as part of their latest collaboration, the cookbook “A Grandfather's Lessons: In the Kitchen with Shorey.” Pépin is a chef, author and PBS contributor. Wesen is his granddaughter and cookbook collaborator. Dolores Huerta talks about why her work as a labor leader for farm workers' rights remains as relevant today as it was in the 1960s, and about coining the phrase “Sí, se puede.” Huerta is an activist and co-founder of the National Farmworkers Association alongside Cesar Chaves. Nathan Myhrvold dives into the world of bread baking with his latest cookbook, a 50 pound, six-volume series titled “Modernist Bread, The Art and Science.” Myhrvold is a Microsoft executive turned experimental chef and founder of The Cooking Lab. Marcus Samuelsson highlights Ethiopian, Swedish and other international cuisines in talking about his PBS show “No Passport Required.” Samuelsson is a global restaurateur, chef and TV host. Andrew Li and Irene Li share food and tips from their latest cookbook, which they wrote with their sister Margaret Li: “Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen.” Andrew Li and Irene Li are co-founders of the restaurant Mei Mei, along with their sister Margaret Li. Christopher Kimball previews his latest Milk Street cookbook, “Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine.” Kimball is the founder of Milk Street, a food media company which produces Christopher Kimball's Milk Street Magazine. He's also the host of Milk Street Radio and Milk Street TV.

In this episode, Thea Myhrvold takes us on her journey as an edtech entrepreneur, the inception of her edtech startup GetBee and scaling it to skyrocket! A firm believer in the future of tech, Thea aims to connect people through technology and AI. She shares how she keeps up with the ever growing tech industry and hopes to empower women through technology. Thea takes on how startups pivot and reinvent through their course of action. She talks about her superpower and leveling up in this space to secure investments and become a master at it! Listen to our new episode to know more about Thea's exciting journey. Link in the bio!Thea Myhrvold is a Globally recognized founder and CEO with a record of accomplishment in technology and innovation for more than 10 years. From coding one of the first edtech game-based apps, to launching a global marketplace for learning with TeachMeNow, and now scaling a global B2B technology that digitally transforms the future of work with GetBEE, she has a proven track record of delivery, impact and results.Thea has been recognized with numerous awards including being an Expo2020 Global Innovator, The Cartier Women's Awards, INC. Arabia's Top Female Startups, Mercedes Benz Brand Ambassador and top 10 Linkedin Power Profile all under the age of 30.

Lærerne skal gå ned i lønn. Vi må likevel jobbe mer og fortsette å stå i frontlinja. Snart er det påske. La oss håpe på gjenoppstandelse av respekten for læreryrket. - KS respekterer ikke lærernes arbeidssituasjon, sier Linn Therese Myhrvold. Linn Therese Myhrvold er lærer og lokallagsleder og hovedtillitsvalgt i Utdanningsforbundet Østre Toten. Hun er ukas gjest i Rekk opp hånda.

Ep 202: Let's talk tech start-ups, big media attention, VC funding and global impact. On this episode Laura sits down with globally recognized founder and CEO of technology company, GetBee, Thea Myhrvold. Thea has been recognised by Expo2020, the Cartier Womens Awards and is a Mercedes Benz brand ambassador. She is also an advocate for women and diversity in technology; with a belief that technology can be a force for good, for people and the planet.Connect with Thea at https://www.getbee.com/ or on IG @getbeeofficial-------Are you ready to launch your chart topping podcast in just 30 days? If so, we've got you covered. Check out the Powerful Podcast Plan to get the support you need to share your message with the world (with ease!).Want to learn more? Go to lauratynan.com to access free resources to support you with growing your business, mastering your money and sharing your message with the world. We always love to hear from you so leave us a review and let us know what you loved about this show and what you want to hear more of!SHOWNOTES4.16 The origins of building Get Bee; turning your frustration into your passion6.30 How to attract major clients from consulting firms like McKinsey, to luxury fashion brands like Dolce & Gabbana8.40 Challenges of winning high profile clients and the importance of playing the long term game10.45 Why you need to be flexible with your business vision but not your values13.00 Building your personal & business brand and attracting media attention15.15 "Star story" How Thea ended up doing her first pitch in the back of a race track car and went onto win a $100,000 grant16.30 How Thea was listed as a Top 10 most influential tech profile in the media region & the power of public speaking 18.20 How to prepare for a big public speaking event22.20 “Star story” What to do when you secure a big media opportunity, but in a language you don't speak 24.45 How diversity in technology is not just about more women & what Get Bee are doing to make a difference27.20 Being a leader of a diverse team and how to manage across different geographies28.15 The power of impact in business and "tech for good"31.00 How a career path towards the United Nations ended up in technology33.30 Social Innovation grants for social entrepreneurs. Being a social enterprise does not mean you are a charity35.00 Women in tech and VC venture capital funding. How to overcome unconscious bias and how to get double the amount of funding by flipping the conversation40.30 GetBees funding journey and how to not give up equity for early stage start-ups43.30 “everyone loves to have an opinion” - how to stay true to your vision with outside influence and investment45.20 Advice to early stage female founders47.15 Choosing the right sisterhood support network and the right life partner. (Amen!)48.55 The vision for Get Bee, next steps in 2021 and international expansion4xo Laura Join the The Witch of Wall Street Community: Say hi on IG @thewitchof_wallstreet Download your free Investing Starter Guide here: lauratynan.com/investing_minibook Order your copy of "The Witch of Wall Street - A Step-by-Step guide to Personal Finance Mastery & Confident Investing for Women" on Amazon now. Explore everything else at lauratynan.com

Ep 202: Let’s talk tech start-ups, big media attention, VC funding and global impact. On this episode Laura sits down with globally recognized founder and CEO of technology company, GetBee, Thea Myhrvold. Thea has been recognised by Expo2020, the Cartier Womens Awards and is a Mercedes Benz brand ambassador. She is also an advocate for women and diversity in technology; with a belief that technology can be a force for good, for people and the planet.Connect with Thea at https://www.getbee.com/ or on IG @getbeeofficialAre you ready to launch your chart topping podcast in just 30 days? If so, we've got you covered. Check out the Powerful Podcast Plan to get the support you need to share your message with the world (with ease!).Want to learn more? Go to lauratynan.com to access free resources and support with growing your purpose led business to the next level. We always love to hear from you so leave us a review and let us know what you loved about this show and what you want to hear more of!SHOWNOTES4.16 The origins of building Get Bee; turning your frustration into your passion6.30 How to attract major clients from consulting firms like McKinsey, to luxury fashion brands like Dolce & Gabbana8.40 Challenges of winning high profile clients and the importance of playing the long term game10.45 Why you need to be flexible with your business vision but not your values13.00 Building your personal & business brand and attracting media attention15.15 "Star story" How Thea ended up doing her first pitch in the back of a race track car and went onto win a $100,000 grant16.30 How Thea was listed as a Top 10 most influential tech profile in the media region & the power of public speaking 18.20 How to prepare for a big public speaking event22.20 “Star story” What to do when you secure a big media opportunity, but in a language you don’t speak 24.45 How diversity in technology is not just about more women & what Get Bee are doing to make a difference27.20 Being a leader of a diverse team and how to manage across different geographies28.15 The power of impact in business and "tech for good"31.00 How a career path towards the United Nations ended up in technology33.30 Social Innovation grants for social entrepreneurs. Being a social enterprise does not mean you are a charity35.00 Women in tech and VC venture capital funding. How to overcome unconscious bias and how to get double the amount of funding by flipping the conversation40.30 GetBees funding journey and how to not give up equity for early stage start-ups43.30 “everyone loves to have an opinion” - how to stay true to your vision with outside influence and investment45.20 Advice to early stage female founders47.15 Choosing the right sisterhood support network and the right life partner. (Amen!)48.55 The vision for Get Bee, next steps in 2021 and international expansion49.45 Nuggets of wisdomKeep going & trust yourself. “I didn’t get this far to only get this far”Stay true to your vision and your values. It is a north star for what you do.A guiding question for when you find yourself in a challenging situation; “Does this make me proud?”References: The TedTalk mentioned is by Dana Kanze: https://youtu.be/hokUdXYRe2Q

Andreas Myhrvold har vært rundt om så mange plasser at man blir smått imponert. Oro - Oscarsgate - GI Stavanger, for å nevne noen. 2 perioder på kokkelandslaget med gull i både VM og OL. Har nå fått ansvaret for Juniorlandslaget. Og skal sikre gull til Norge der og:) Hør histore om Oro og Oscarsgate, og hvordan han ser for seg det nye landslaget blir. God Jul fra oss i Lapskaus! redaksjonen :)

Former Microsoft CTO Nathan Myhrvold spent 18 months building a custom 100MP camera to take pictures of snowflakes. We chat with him about why :-) and how, which includes equipment from Japan and Canada and trips to Alaska and Yellowknife and Timmons, Ontario. Myhrvold also chats about what drives him to continue inventing and learning. He's a polymath, and while best known for being the CTO of Microsoft, he's the founder of Intellectual Ventures, has more than 850 patents to his name, and has written 1000s of pages of recipes for his cookbook series … published peer-reviewed research on planetary science plus written about paleontology … climate science … and worked with Stephen Hawking on quantum theories of gravitation. We also learn about Nathan Myrvold's latest project: a massive high-resolution picture of the Milky Way galaxy.

Førstkommende mandag skal mange barn tilbake til barnehagen etter flere uker. Kommuneoverlege Kerstin A. Myhrvold i Nordre Follo kommune forteller mer om hvordan dette blir og hvordan man skal forholde seg når man har barn som skal tilbake i barnehagen. Myhrvold blir intervjuet av Silje Stavik, og Nordre Follo Podden lages av Nordre Follo kommune.

Hva er Coronaviruset? Hvordan forholder man seg til Covid-19? Kommuneoverlege Kerstin A. Myhrvold i Nordre Follo i samtale med Silje Stavik. Nordre Follo Podden lages av Nordre Follo kommune.

Nathan Myhrvold is no ordinary chef. With two master’s degrees (one in mathematical economics, the other in geophysics and space physics) and a Ph.D. in theoretical and mathematical physics, he is also a technologist who did postdoctoral research with Stephen Hawking. From 1986 to 1999, Myhrvold was the chief strategist and chief technology officer at Microsoft, where he worked closely with Bill Gates on future planning and developing the company’s software. (During this time, he also co-authored Gates’s 1995 best-seller, The Road Ahead; in 1999, at age 40, he retired from the company.) Now, as the CEO of the firm Intellectual Ventures, which he co-founded in 2000, he develops and licenses intellectual property. The company owns upwards of 30,000 assets, nearly 900 of which were invented by Myrhvold himself. So where does cooking come in? Long a gastronomer and foodie (before the latter term was even a thing), Myhrvold began to pursue his passion for cuisine early on. During his Microsoft years (with Gates’s blessing), he took time off to attend the La Varenne cooking school in Burgundy, and later even apprenticed part-time at Rover's restaurant in Seattle. For a time, he was the “chief gastronomic officer” of the Zagat Survey. It wasn’t until about a decade ago, though, that things really took off for Myhrvold on the food front. In 2011, he established a full-fledged publishing platform with the release of his six-volume Modernist Cuisine, an encyclopedic whirlwind into the science of contemporary cooking. A behemoth of a book, at 2,438 pages, it took about three years to produce, with several dozen people involved. Subsequent iterations have followed: Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), and Modernist Bread (2017). A Modernist Pizza book is currently in the works. The series has become a cult favorite, highly respected by many of the world’s top chefs, including Thomas Keller and Heston Blumenthal. Especially remarkable about the project—aside from the inventive recipes—is the hyperrealist, meticulously executed photography. Many of the pictures are made through a “cutaway” technique involving machinery to that slices pots, pans, and ovens in half to offer a literal inside look into the processes behind the dishes—a pork roast atop embers, say, or broccoli steaming in a pot. It is through these images that Myhrvold's many talents and interests in science, food, and art collide, and to potent effect. On this episode of Time Sensitive, Spencer speaks with Myhrvold about his journey into sous vide cooking, the problems he sees with the Slow Food movement, why food photography has never been considered a high art, and more.

Learn about the 13 categories of emotions that music makes you feel; how scientists solved the mystery of two strangely small tyrannosaurus rex fossils; and surprising things that happen to a pregnant person’s body.  Research Suggests That Music Evokes 13 Key Emotions by Kelsey Donk Anwar, Y. (2020, January 6). Ooh là là! Music evokes at least 13 emotions. Scientists have mapped them. Berkeley News. https://news.berkeley.edu/2020/01/06/music-evokes-13-emotions/  Noonan, D. (2020, January 6). Is a Sad Song Sad for Everyone? Scientific American. https://www.scientificamerican.com/article/is-a-sad-song-sad-for-everyone/  Cowen, A. S., Fang, X., Sauter, D., & Keltner, D. (2020). What music makes us feel: At least 13 dimensions organize subjective experiences associated with music across different cultures. Proceedings of the National Academy of Sciences, 117(4), 1924–1934. https://doi.org/10.1073/pnas.1910704117  Two Tiny T-Rexes Turned Out to Be Teenagers by Mae Rice Secrets behind T. rex’s bone crushing bites: T. rex could crush with 8,000 pound bite forces. (2017). ScienceDaily. https://www.sciencedaily.com/releases/2017/05/170517090520.htm  Researchers learn more about teen-age T.Rex. (2020). EurekAlert! https://www.eurekalert.org/pub_releases/2020-01/osuc-rlm122019.php  Woodward, H. N., Tremaine, K., Williams, S. A., Zanno, L. E., Horner, J. R., & Myhrvold, N. (2020). Growing up Tyrannosaurus rex: Osteohistology refutes the pygmy “Nanotyrannus” and supports ontogenetic niche partitioning in juvenile Tyrannosaurus. Science Advances, 6(1), eaax6250. https://doi.org/10.1126/sciadv.aax6250  Surprising Things Pregnancy Does to the Body by Kelsey Donk Nierenberg, C. (2015, May 19). Body Changes During Pregnancy. Livescience.Com; Live Science. https://www.livescience.com/50877-regnancy-body-changes.html  Catriona Harvey-Jenner. (2017, April 12). 10 weird things you didn’t realise happen to your body during pregnancy. Cosmopolitan; Cosmopolitan. https://www.cosmopolitan.com/uk/body/health/a9266776/weird-things-happen-to-body-during-pregnancy/  Cari Wira Dineen. (2016, May 4). Crazy Ways Your Body Changes During Pregnancy. Parents; Parents. https://www.parents.com/pregnancy/my-body/changing/crazy-ways-your-body-changes-during-pregnancy/  Subscribe to Curiosity Daily to learn something new every day with Cody Gough and Ashley Hamer. You can also listen to our podcast as part of your Alexa Flash Briefing; Amazon smart speakers users, click/tap “enable” here: https://curiosity.im/podcast-flash-briefing

Med opprykk fra 4 divisjon Buskerud/Telemark, Serie og Kretsmesterskap 1 runde i nm og en cupfinale i DT cupen må vel ukas gjest være Årets trener i Buskerud. Kenneth Myhrvold mener selv han har kommet til dekket bord i Åssiden. Hør hans Tanker om denne sesongen samt hvor mye arbeid som skal legges ned i neste for at de blå/hvite skal etablere seg i toppfotballen See acast.com/privacy for privacy and opt-out information.

Is online education the future of education? In this episode, we discuss the advantages of online education platforms over the traditional schooling system with Thea Myhrvold, the founder and CEO of Teach Me Now. Learning anytime and in any place redefines gloablization. Tune in to find out why! Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 FM) or online on our website: www.pulse95radio.com Follow us on Social. www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio

This week Barry was flying solo and got the chance to speak to a fascinating young lady who has changed the way we learn. Her own story sparked a fire that saw her wanting to help anyone that wanted to learn and also anyone that wanted to teach.  Thea Myhrvold is the CEO and Found of Teach Me Now and Get Bee. She has a fascinating story, a diverse background and all round pleasure to speak with. 

Nas últimas semanas vimos a mídia atacar os probióticos por causa de um novo estudo que foi publicada na revista Cell em setembro de 2018. Algumas dessas manchetes foram: "Probióticos podem não ser tão eficazes quanto os cientistas acreditavam" publicado na Veja Online; "Iogurtes ditos saudáveis 'são perda de dinheiro e fazem mais mal que bem'", publicado na Notícias ao Minuto; "Estudos colocam em dúvida eficiência de probióticos – Veja!", no site Notícia Alternativa. Algumas dessas notícias são sensacionalistas e não apresentam uma análise precisa que o assunto requer. Por isso, no episódio de hoje, analisamos o artigo "Post-Antibiotic Gut Mucosal Microbiome Reconstitution Is Impaired by Probiotics and Improved by Autologous FMT", em português “A reconstituição da microbiota da mucosa intestinal pós-tratamento com antibióticos é dificultada por probióticos e acelerada por transplante de microbiota fecal autólogo”, que levantou esses questionamentos. No Microlitros de Notícias, temos novidades sobre um novo teste para a detecção de dengue e zika, chamado SHERLOCK e HUDSON e vamos ouvir notícias de uma doença do passado mas que está sempre à espreita, a gripe Espanhola. Na Filogenia da Ciência, apresentamos a vida da genial Barbara Mclintock que se confunde com a história da genética moderna. E o calouro Gabriel continua a procura de um estágio, dessa vez tentou a sorte em um laboratório no departamento de imunologia, será que ele conseguiu? Afinal, probióticos funcionam ou não funcionam?   Tópicos comentados nesse episódio Probióticos 4 alimentos que são probióticos Microbiota Prebióticos Psicobióticos Simbióticos Antibióticos Transplante de microbiota fecal autólogo Transplante de fezes Detecção de Dengue e Zyka SHERLOCK e HUDSON Gripe Espanhola Bárbára Mclintock XXIV Semana de Microbiologia e Imunologia da UFRJ Inscrições para o II Workshop on Inflammation, clique aqui Acessem o site de nossos queridos colegas: Tira o Jaleco e História da Ciência   Referências desse episódio 2018. Suez J, Zmora N, Zilberman-Schapira G, Mor U, Dori-Bachash M, Bashiardes S, Zur M, Regev-Lehavi D, Ben-Zeev Brik R, Federici S, Horn M, Cohen Y, Moor AE, Zeevi D, Korem T, Kotler E, Harmelin A, Itzkovitz S, Maharshak N, Shibolet O, Pevsner-Fischer M, Shapiro H, Sharon I, Halpern Z, Segal E e Elinav E. Post-Antibiotic Gut Mucosal Microbiome Reconstitution Is Impaired by Probiotics and Improved by Autologous FMT. Cell. 2018. Myhrvold, C., Freije, C. A., Gootenberg, J. S., Abudayyeh, O. O., Metsky, H. C., Durbin, A. F., Kellner, M. J., Tan, A. L., Paul, L. M., Parham, L. A.,  Garcia, K. F., Barnes, K. G., Chak, B., Mondni, A., Nogueira, M. L., Isern, S., Michael, S. F., Lorenzana, I., Yozwiak, N. L., Maclnnis, B. L., Bosch, I., Gehrke, L., Zhang, F., Sabeti, P. C. Field-deployable viral diagnostics using CRISPR-Cas13. Science, 360(6387), 444-448. 2018. Goneau, L. W., Mehta, K., Wong, J., L’Huillier, A. G., & Gubbay, J. B. Zoonotic Influenza and Human Health—Part 1: Virology and Epidemiology of Zoonotic Influenzas. Current Infectious Disease Reports. 2018. Sutton, T. (2018). The Pandemic Threat of Emerging H5 and H7 Avian Influenza. Viruses, 10(9), 461. 2015. Santos, N. S. O, Romanos, M. T. e Wigg. M. D. Virologia humana. 3. ed. Rio de Janeiro: Guanabara Koogan. 2001. Comfort. N. C. The Tangled Field: Barbara McClintock's Search for the Patterns of Genetic Control. Harvard University Press. 1983. Keller. E. F. A Feeling for the Organism: The Life and Work of Barbara McClintock. W. H. Freeman / Owl Book.   Sobre o Podcast Microbiando A ideia do Microbiando é discutir artigos científicos de ponta em todas as áreas da microbiologia e imunologia. Vamos utilizar uma linguagem bem acessível para destrinchar esses artigos para vocês, mas sem perder o rigor científico e analítico necessário para essa tarefa. Além de discutir artigos nós teremos o quadro Microlitros de Notícias,

Dagens gjest har imponert meg fra første stund. Hun sluttet etter to dager i drømmejobben (FN) som hun hadde ønsket seg siden hun var 16, hun skjønte at i den jobben kom hun ikke til å få den impacten hun ønsket, med det første. Hun måtte ut og endre verden selv. Thea Myhrvold brenner for å gjøre læring og kunnskap tilgjengelig for alle, uansett hvor man er i verden. For å få dette til dro hun i 2013, 23 år gammel, til Dubai for å starte sitt 3. teknologi- og læringsfokuserte selskap, Teach Me Now. TeachMeNowsom er en global markedsplass for 1-1 læring - altså Uber eller Airbnb, bare for deling av kunnskap. Her kan alle log on from anywhere in the world teach and learn!! Selskapet har fått samarbeid med Microsoft. Nylig lanserte Thea et nytt selskap Getbee som allerede er nominert til top 100 mest innovative startups av Expo2020 (en anerkjent gründer messe hvor blant annet ketchupen og eiffeltårnet ble oppdaget) og vant med denne nominasjonen 1 millioner kroner. I tillegg til dette så reiser Thea rundt og holder foredrag og workshops. I følge linkedin beskriver hun seg selv som “An expert in education technology, the sharing economy, personalised learning, startups and innovation, and educational trends - noe jeg sier meg helt enig i! Vesentlig og imponerende tilleggsinformasjon: Teach Me Now er kåret til en topp startup i Forbes og av business magasinet inc har hun fått beskrivelsen som “one of the most promising female entrepreneurs in middle east” Teach Me Now ble også nominert og vang klokkeprodusenten Cartiers «Women's Initiative Awards» og vant en god sum med penger. Thea har studert internasjonal politikk og økonomi i Sveits og jobbet som privatlærer. Fun fact: Thea er innovasjons-ambassadør for Mercedes.

Nathan Myhrvold proved that bread is far from stale. A renewed spirit of creativity and innovation is emerging from breadmaking’s 6,000-year- old tradition, and Myhrvold is leading the charge with flour-dusted hands and an insatiable curiosity. Formerly the Chief Technology Officer at Microsoft, and cofounder of Intellectual Ventures, he has since turned his inquisitive attention to cooking. Modernist Bread is Myhrvold’s highly anticipated follow-up to Modernist Cuisine, the tome famed chef David Chang called “The cookbook to end all cookbooks.” Myhrvold returns to our stage to offer bakers and lovers of modernist cuisine the science, history, ingredients, techniques, and recipes that may forever break the mold of breadmaking. Nathan Myhrvold is a scientific author and essayist, and former postdoctoral fellow in the department of applied mathematics and theoretical physics at Cambridge University. He is the author of Modernist Cuisine and Modernist Bread, as well as numerous articles for periodicals such as Scientific American, Slate, Time, The Wall Street Journal, and The Washington Post. Myhrvold shared the evening with food writer Jess Thomson and award-winning chef Rachel Yang for a culinary double-header! Recorded live at SIFF Cinema - Egyptian Theatre by Town Hall Seattle Thursday, October 26, 2017

Nathan Myhrvold and Michael Harlan Turkell kick off Modernist BreadCrumbs, their new podcast series on Heritage Radio Network, with a special conversation about the future of bread. Myhrvold will share insights from his new 5-volume book Modernist Bread (on sale November 7, 2017), the inspiration behind the podcast, as well as what the Modernist Cuisine team learned over four years of nonstop research, photography, experiments, writing and baking. From its surprising history to the complex science behind every loaf, this discussion will reveal why we need to take a fresh look at one of the oldest staples of the human diet. Modernist BreadCrumbs is powered by Simplecast

Nuclear power isn’t dead, despite a body blow from the 2011 Fukushima accident in Japan. And if our guest Nathan Myhrvold has anything to do with it, nuclear technology might see a true resurgence, taking the place of carbon-emitting coal plants in fast-growing countries like China and India. In this episode Myhrvold talks about progress at TerraPower—a spinout of his patent management firm Intellectual Ventures—where engineers are designing reactors that run on waste uranium and aren’t vulnerable to loss-of-coolant accidents. Hosted and produced by Wade Roush. Music by Newfane. For more news and commentary about high-tech innovation in eleven cities and regions around the country, visit Xconomy.com.

Som Lillestrøm Sportsklubb snart kommer til å gjøre, dykker vi dypt ned i divisjonene og gjenopptar kontakten med gamle kjente - vi skal snakke Ski- og Fotballclubben Lyn, og vi skal snakke Hamarkameratene. Disse tradisjonsrike klubbene ligger for tiden og soler seg i henholdsvis 3. og 2. divisjon, men begge håper på bedre tider. Begge har også folk på tribunene som vet åssen ting funker - blant annet ukens gjester, Morten Røise Myhrvold og Simen Abrahamsen.

Som Lillestrøm Sportsklubb snart kommer til å gjøre, dykker vi dypt ned i divisjonene og gjenopptar kontakten med gamle kjente - vi skal snakke Ski- og Fotballclubben Lyn, og vi skal snakke Hamarkameratene. Disse tradisjonsrike klubbene ligger for tiden og soler seg i henholdsvis 3. og 2. divisjon, men begge håper på bedre tider. Begge har også folk på tribunene som vet åssen ting funker - blant annet ukens gjester, Morten Røise Myhrvold og Simen Abrahamsen.

Nathan Myhrvold is the wildly successful businessman/scientist/tech guru behind Modernist Cuisine, a self-published culinary encyclopedia that demystifies the world of high-end gastronomy. Nathan also released a spinoff, Modernist Cuisine at Home, and he’s working on another volume focusing entirely on bread. During his chat with Helen and Greg, Myhrvold drops some knowledge about baking bread, building nuclear reactors, and barbecuing dinosaurs.  Learn more about your ad choices. Visit megaphone.fm/adchoices