Podcasts about Nathan 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.

This is an episode of ReThinking with Adam Grant, another podcast from the TED Audio Collective. Nathan Myhrvold may be the closest thing we have to a modern-day Renaissance man. A co-founder, inventor, chef, photographer, dinosaur hunter, author, and former Chief Technology Officer at Microsoft, Nathan infuses creativity and innovation in everything he does. Nathan and Adam dive into the science behind the creative process, discussing what it takes to spark imagination and fight groupthink. Nathan also shares his experience working with Stephen Hawking, and why he believes that an idea is only as good as its execution. As an organizational psychologist, Adam Grant believes that great minds don't think alike; they challenge each other to think differently. In ReThinking with Adam Grant, he has lively discussions and debates with some of the world's most interesting thinkers, creators, achievers, and leaders —from Lin-Manuel Miranda to Brené Brown to Mark Cuban, and Olympic medalists to Nobel laureates to Oscar winners. By diving inside their minds, Adam is on a mission to uncover bold insights and share surprising science that can make us all a little bit smarter. Tune in to Re: Thinking with Adam Grant. You might just be inspired to let go of some old ideas and embrace some new ones.Listen to ReThinking with Adam Grant wherever you are listening to this.Available transcripts for ReThinking can be found at go.ted.com/RWAGscripts Hosted on Acast. See acast.com/privacy for more information.

Nathan Myhrvold likes to challenge conventional wisdom. When the founder and CEO of Intellectual Ventures (and former Chief Technology Officer at Microsoft) isn't running one of the world's leading invention businesses, he's busy doing norm-defying research on topics like dinosaur bone density, asteroid sizing, and the proper way to knead dough. Kara and Nathan talk about everything from AI, politics, nuclear power, and global warming to “splash shots” — photographs of colliding wine glasses. Questions? Comments? Email us at on@voxmedia.com or find us on Instagram/TikTok as @onwithkaraswisher Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nathan Myhrvold may be the closest thing we have to a modern-day Renaissance man. A cofounder, inventor, chef, photographer, dinosaur hunter, author and former Chief Technology Officer at Microsoft, Nathan infuses creativity and innovation into everything he does. Nathan and Adam dive into the science behind the creative process, discussing what it takes to spark imagination and fight groupthink. Nathan also shares his experience working with Stephen Hawking, and why he believes that an idea is only as good as its execution. Available transcripts for ReThinking can be found at go.ted.com/RWAGscripts

Nathan Myhrvold may be the closest thing we have to a modern-day Renaissance man. A cofounder, inventor, chef, photographer, dinosaur hunter, author and former Chief Technology Officer at Microsoft, Nathan infuses creativity and innovation into everything he does. Nathan and Adam dive into the science behind the creative process, discussing what it takes to spark imagination and fight groupthink. Nathan also shares his experience working with Stephen Hawking, and why he believes that an idea is only as good as its execution. Available transcripts for ReThinking can be found at go.ted.com/RWAGscripts

We talk Turkey! // Eliza Ward, owner of ChefShop.com, takes us on a journey through the world of panettone // We dive into the flavors of Down Under // Pastry Chef Brittany Bardeleben inspires us with her take on holiday desserts // Dr. Nathan Myhrvold shares insights from his latest book Modernist Bread at Home // And of course, we wrap it all up with Rub with Love Food for Thought Tasty Trivia!

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

We celebrate the life of Thierry Rautureau in honor of his birthday, September 26, 1958 // We start with a special compilation of memorable moments featuring Chef Thierry from past shows // Joining us are his friends Dr. Nathan Myhrvold, Chef John Sundstrom, Leslie Kelly, and Chef Adam Hoffman, who will share their favorite Thierry stories and reminisce about his legacy // In our final Simple to Spectacular! segment we celebrate “the Chef in the Chapeau” by diving into his Rover’s fall recipe: Quail & Frisée Salad with Duck Prosciutto, Poached Quail Egg, & Red Wine Vinegar // And of course, we wrap up the show playing one of Thierry’s favorite segments: Rub with Love Food for Thought Tasty Trivia!

Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen. (00:00:00) Intro (00:08:20) Approach to Writing Modernist Cuisine (00:13:08) The Pioneering Chefs of Modernized Cooking (00:18:42) Nathan's Stephan Hawking Story (00:24:25) From Microsoft to the Kitchen (00:32:22) Where Nathan's Inner Drive Comes From (00:36:30) The Mind Blowing Photography Behind The Modernist Series (00:42:51) Francisco Migoya and His Pivatol Roll In the Series (00:45:52) Razza Pizza and other Restaurant's Approach to Pizza (00:57:10) Making a Book for Professional vs Home Cooks and the Difference the Right Oven Makes (01:02:41) The Similarities of Making Bread at Home vs In a Commercial Kitchen  A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest.

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.

Nathan Myhrvold is the author of The Modernist Cuisine, an esteemed cookbook series that examines the art and science of cooking for highly curious chefs and enthusiasts. In this episode we'll chat about Nathan's transition from CTO at Microsoft to French culinary school, how he thinks about food science, and the cutting edge of bread making.

Today, we had the privilege of interviewing the multi-talented Nathan Myrvold, the renowned scientist, archeologist, physicist, photographer, chef, and author of the acclaimed Modernist Cusine books. Our discussion centered around his latest masterpiece, the comprehensive Modernist Bread at Home.In his ineffable way, Nathan talks bread history, science, lore, and technique. Take a listen, but make sure to have a pen and paper with you. There's a lot a useful info for the next time you bake a loaf.Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Slow-Roasted Leg of Lamb Ina Garten's Lemon Mashed PotatoesChocolate cake with Salted Caramel FrostingRhubarb Upside-Down CakeRhubarb Eton MessNathan Myhrvold's Challah (Available to Patreon subscribers in our latest newsletter)Nathan Myhrvold's Hawaiian Rolls (Available to Patreon subscribers in our latest newsletter)--Please leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

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

 Well, if you ever got tired of listening to me, talk. Today's the day when you just get to hear from my buddy, Chris Young, because I wound him up and clicked go, and he just talks, and it's great. He has so much, interesting experience and amazing insights. So Chris Young, if you don't know, I met him back when we started the Intellectual Ventures Lab, because he was the guy that Nathan Myhrvold hired to start the cooking projects. We built an experimental kitchen there. Chris ran the project called Modernist Cuisine. Which ended up publishing a 2,400 page cookbook on the science of cooking. That won every award in the world. It's literally a monument to modernist cooking. And these are new techniques for chefs and we talk about that a bunch today. Before that Chris had created the experimental lab at the Fat Duck and that's Heston Blumenthal's restaurant outside of London. Usually considered, if not the best restaurant on Earth, a contender. Since publishing Modernist Cuisine, Chris started a company called ChefSteps to popularize sous vide, which is the most successful of the techniques so far invented by modernists. You have to learn to sous vide. It's super easy. You can make everything you do come out perfectly. After selling that company to Breville, Chris started a new company called Combustion and Combustion is really cool startup. There's lots of lessons in here for entrepreneurs and folks who are making products. Chris is an amazing entrepreneur, very dedicated, really good at figuring out how to make everything work. Combustion is a difficult company to do because it's hardware and software; and it's in the kitchen; and it is hundreds of degrees, Fahrenheit. So it was just a lot to deal with. It's great to learn these lessons and they're shipping now and very successful with it. And then Chris has a YouTube channel called Chris Young Cooks, where he's doing some of the cool stuff that we used to do on Modernist Cuisine. Cool photography, but doing it for video and sharing some of the insights that they have about cooking. So anyway, You're going to have a blast listening to Chris. Important Links Intellectual Ventures Lab Modernist Cuisine The Fat Duck Combustion Chris Young Cooks About Chris Young Chris Young is a chef-scientist known for applying science and technology to create culinary experiences that earlier generations would never have imagined. Before becoming a chef, Young completed degrees in mathematics and biochemistry at the University of Washington. Unfulfilled with a life in the hard sciences, Young left his doctoral work behind for a job as a chef at one of Seattle's top-rated restaurants, Mistral. Young's expertise wasn't long secluded to the American Northwest. From 2003 to 2007, Young worked with the world-famous chef Heston Blumenthal to oversee development of some of his most innovative dishes. In 2004, Young opened The Fat Duck Experimental Kitchen, leading a team of more than six full-time chefs and coordinating the work of several consulting scientists. Beyond developing new dishes for The Fat Duck's menu, Young was responsible for recipe development for the critically acclaimed first and second seasons of BBC's “In Search of Perfection: With Heston Blumenthal.” In 2007, Young was asked by the renowned technologist, inventor, and accomplished cook Nathan Myhrvold to return to Seattle to work at Intellectual Ventures. Alongside Myrhvold, Young helped research, experiment, and eventually coauthor the eagerly anticipated, industry game-changing Modernist Cuisine: The Art and Science of Cooking. In 2012, along with Modernist Cuisine colleagues Chef Grant Lee Crilly and photographer Ryan Matthew Smith, Young co-launched an online-based culinary school ChefSteps, using an underground space beneath Seattle's Pike Place Market. Their mission: teaching people how to utilize modern techniques in their cooking. He is the founder and owner at Combustion Inc., a company that builds nice things that make cooking more enjoyable. Like a thermometer that's wireless, oven-safe, and uses machine learning to do what no other thermometer can: predict your food's cooking and resting times with uncanny accuracy.

#108: What is Pornhub doing with our information, and what are we doing with their information? The truth will shock you and make you feel gross - like you just crawled out of a septic tank. From the days of Playboy to our current era of phone porn, the host of Doomed Planet has seen it all in real time, a unique qualification for leading this dark journey into Pornhub - one of the world's most popular websites.  PLUS: Seattle food Porn! Microsoft jillionaire Nathan Myhrvold's obsession with cookbooks for the rich, and a restaurant that serves organ meat to customers willing to pay $200 to sit in a tiny room facing a wall.

Nathan Myhrvold, former CTO at Microsoft and vice chairman of TerraPower joins me to discuss his experience bridging the world of software and nuclear power.

This podcast is a commentary and does not contain any copyrighted material of the reference source. We strongly recommend accessing/buying the reference source at the same time. ■Reference Source https://www.ted.com/talks/nathan_myhrvold_archaeology_animal_photography_bbq ■Post on this topic (You can get FREE learning materials!) https://englist.me/207-academic-words-reference-from-nathan-myhrvold-archaeology-animal-photography-bbq-ted-talk/ ■Youtube Video https://youtu.be/-WEVldGYNzM (All Words) https://youtu.be/JnPibBIMrV8 (Advanced Words) https://youtu.be/_GSkVlJYfUc (Quick Look) ■Top Page for Further Materials https://englist.me/ ■SNS (Please follow!)

This podcast is a commentary and does not contain any copyrighted material of the reference source. We strongly recommend accessing/buying the reference source at the same time. ■Reference Source https://www.ted.com/talks/nathan_myhrvold_could_this_laser_zap_malaria ■Post on this topic (You can get FREE learning materials!) https://englist.me/171-academic-words-reference-from-nathan-myhrvold-could-this-laser-zap-malaria-ted-talk/ ■Youtube Video https://youtu.be/KX-mWzkRtug (All Words) https://youtu.be/7uqhmJYRtzE (Advanced Words) https://youtu.be/dmZ71Bw0HA8 (Quick Look) ■Top Page for Further Materials https://englist.me/ ■SNS (Please follow!)

Hacking the FutureIn this week's TF episode we get into the world where venture capital and futurism collide, with hacker, inventor and technology futurist Pablos Holman. Whether it's working on early crypto, 3D printing tech, spaceships with Blue Origin, or early Tesla engineering, Pablos has been involved in putting together some of the most leading edge technology deals on the planet. This week he joins BK and Miss Metaverse to talk how VCs and investors view emerging tech in AI, Climate and Genetics to name a few. Buckle up! Pablos is a hacker, inventor and technology futurist with a unique ability to distill complex technology into practical tools. Always building the future, his projects include cryptocurrency in the 1990s; AI for stock market trading; building spaceships at Blue Origin for Jeff Bezos; the world's smallest PC and 3D printers at Makerbot. Pablos helped start the Intellectual Ventures Lab for Nathan Myhrvold to support a wide range of invention projects, including a brain surgery tool; a machine to suppress hurricanes; a nuclear reactor powered by nuclear waste; and a machine that can shoot mosquitoes out of the sky with lasers - part of an impact invention effort to eradicate malaria with Bill Gates. A member of the most prolific team of inventors in the United States, Pablos has over 70 patents. A world-renowned expert in 3D Printing, Artificial Intelligence, Big Data, Robotics, Automated Manufacturing, & Cryptocurrency, Pablos has contributed to visions for the future of urban transportation, entertainment, education, energy, manufacturing, health care, food delivery, sensor networks, payment systems & cloud computing. With a unique ability to articulate practical solutions and visions for the future of technology, Pablos is often invited to speak at conferences about innovation, invention, hacking, technology & cyber security. He has spoken at Stanford, the United Nations, the World Economic Forum at Davos, the Microsoft CEO Summit, The FORTUNE CEO Summit, the CIA, Google Zeitgeist, The Milken Global Conference, and to many of the top tech companies and conferences in the world. His TED Talks have over 30 million views. Currently, Pablos is a venture capitalist at Deep Future backing mad scientists, rogue inventors, crazy hackers & maverick entrepreneurs who are implementing science fiction, solving big problems and helping our species become better ancestors.

This podcast is a commentary and does not contain any copyrighted material of the reference source. We strongly recommend accessing/buying the reference source at the same time. ■Reference Source https://www.ted.com/talks/nathan_myhrvold_cooking_as_never_seen_before ■Post on this topic (You can get FREE learning materials!) https://englist.me/107-academic-words-reference-from-nathan-myhrvold-cooking-as-never-seen-before-ted-talk/ ■Youtube Video https://youtu.be/7c9g2x2UAHc (All Words) https://youtu.be/CLd5mnXyZ0o (Advanced Words) https://youtu.be/zyG27wMY2i4 (Quick Look) ■Top Page for Further Materials https://englist.me/ ■SNS (Please follow!)

If weeds were people, they'd be the ultimate entrepreneurs. Stu Heinecke has created a business strategy based on weeds, and it's quickly taking root in the world of entrepreneurship. Stu is a business growth strategist and the originator of Weed Strategy™. He is also a keynote speaker, renowned cartoonist and bestselling business author. His first book, How to Get a Meeting with Anyone, was named one of the top 64 sales books of all time. His latest, How to Grow Your Business Like a Weed, introduces a new model for explosive business growth, based on the strategies, attributes and tools weeds use to grow and spread. Stu has been named “The father of Contact Marketing”. He is the Founder of The Total Weed Awards, in collaboration with the Nasdaq Entrepreneurial Center.  Stu has had an unusual career arc. Mentored by some of the world's top cartoonists from Playboy and The New Yorker, Stu has had his cartoons published in The Wall Street Journal and Playboy, among other publications.  Stu has explored Weed Strategy™ for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez.  What do weeds and entrepreneurs have in common? Stu Heinecke was stuck in traffic on the Santa Monica freeway when he noticed something that would change his life: There, in between the cracks in the pavement, dandelions were growing. It was an unlikely place for life. They were even spreading and taking over the cracks, one by one. As he sat in a long line of cars, Stu wondered why weeds thrive in the unlikeliest of places - and what it means for us. In that moment Stu recognized something vitally important. If entrepreneurs thought more like weeds, we could experience the same explosive growth! Think like a weed Weeds are so much more than pests. Weeds are natural disruptors, collaborators and process-builders. If that doesn't describe the ultimate mindset for entrepreneurs and their teams, nothing does. Imagine operating as a fierce collective, growing out of hardship, and taking over industries in innovative, unexpected ways. That's the power of Weed Strategy™! So what exactly is Weed Strategy™? To describe weeds and exceptional entrepreneurs, consider how they operate. They follow a consistent pattern: They always deal with what is, they never do anything without an unfair advantage, they never do anything alone, they always focus on what makes them win, and they thrive in disrupted ground.  Weeds deal with what is happening right now; They don't obsess about hypotheticals. Weeds don't do anything without an unfair advantage; They look for ways in which they already have a leg up on the competition in order to come out on top. They don't do anything alone; They use their connections to get their needs met. And above all, weeds thrive when they're challenged. We as founders, creatives, entrepreneurs and self-starters could do well to follow their example. Weeds are the Ubers, Airbnbs and SpaceX's of the natural world. Applying Weed Strategy™ to your business can  transform your organization into a fierce collective, fanatically replying unfair advantages that explode the scale of your enterprise.  Enjoy this episode of The Business of You for actionable insights that will change your life! Quotes “I was driving the Santa Monica Freeway. It's no place for a plant to take root… but there in the cracks in the concrete, I noticed a dandelion. It struck me - how did it get here? What makes weeds so special, hardy and unique? Is there a unified model that they use, and is it something we can use in our businesses?” “To describe weeds, look at what they do and how they operate. They always deal with what is, they never do anything without an unfair advantage, they never do anything alone - it's always at scale, they always focus on what makes them win, and they thrive in disrupted ground. All of these statements suggest something about the [business] model.” “Weeds would tell us - We would probably do well to let your actions lead our emotions, rather than letting emotions lead our actions.” “Weeds never do anything alone. They're natural collaborators. They would tell us - you need to team up with the smartest people you know, as fast as you can.” “We are creating unfair advantages for each other through collaborations.” “When you observe weeds, you can see that they're aggressive, urgent, resilient, adaptive, and they're even optimistic. I'm ascribing something to them when they don't have emotions, but they function in a way we would if we were feeling optimistic.” “We want our competitors saying, we can't get rid of them. How can we compete with this!” Links mentioned in this episode: Visit Stu Heinecke's Website at https://stuheinecke.com/  Purchase Stu Heinecke's Book on Amazon at https://www.amazon.com/Grow-Your-Business-Like-Weed/dp/1632651998  Connect with Stu directly on LinkedIn at https://www.linkedin.com/in/stuheinecke/  Find Stu Heinecke on Facebook at https://www.facebook.com/stu.heinecke.1  Follow Stu on Twitter at https://twitter.com/byStuHeinecke 

Nathan Myhrvold is a voracious intellect: he enrolled in college at the age of 14, he has multiple degrees in mathematics, geophysics and physics, he helped build Microsoft as its Chief Technology Officer, and he has published 16 volumes of encyclopedic, visually arresting books. Martha is a longtime friend and admirer. She connects with him in his lab to talk about his latest book, Food and Drink: Modernist Cuisine Photography, and a range of other projects, from building nuclear reactors to perfecting pastry. Listen in as the sparks fly.See omnystudio.com/listener for privacy information.

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.

Go behind-the-scenes of the Modernist Cuisine series with Nathan Myhrvold and his latest book Food & Drink: Modernist Cuisine Photography. Food & Drink looks at the technical aspects of the equipment and process, and the art of portraiture as applied to food. On this episode of Tech Bites, host Jennifer Leuzzi talks with Nathan about the cutting-edge techniques, custom-built cameras, robotics, and digitizers that were used to create the photographs in the series. Hungry for more? Listen to Tech Bites Episode 114 Nathan Myhrvold on Modernist Bread.Photo Courtesy of The Cooking Lab, LLC.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

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

My next guest is Pablos Holman, a world-renowned hacker, inventor, and technology futurist with a unique ability to distill complex technology into practical tools.His past projects include building spaceships at Blue Origin with Jeff Bezos, working on an impact invention effort to eradicate malaria with Bill Gates, and founding Intellectual Ventures Lab for Nathan Myhrvold to support a wide range of invention projects, such as a brain surgery tool, a machine to suppress hurricanes, a nuclear reactor powered by nuclear waste, and a machine that can shoot mosquitoes out of the sky with lasers. With over 70 patents, Pablos is a true innovator.Pablos is a sought-after speaker and has been invited to conferences around the world to share his expertise on innovation, invention, hacking, technology, and cybersecurity. He has spoken at prestigious events such as Stanford, the United Nations, the World Economic Forum at Davos, the Microsoft CEO Summit, The FORTUNE CEO Summit, the CIA, Google Zeitgeist, and The Milken Global Conference. His TED Talks have amassed over 30 million views.Currently, Pablos serves as the Managing Director at Deep Future, where he backs mad scientists, rogue inventors, crazy hackers, and maverick entrepreneurs in implementing science fiction, solving big problems, and helping our species become better ancestors.Link: https://deepfuture.tech/

Learn more about Jeffrey Pfeffer and where you can buy or listen to his books: JeffreyPfeffer.com EPISODE 13 – Christina Troitino, Director of Strategy and Operations at Morning Brew Meet Christina Troitino, the director of strategy and operations for the startup Morning Brew. Christina tells her story about shamelessness, breaking the rules, agency, and surmounting her background prior to attending Stanford's Graduate School of Business. In this episode, you'll learn: How her Hispanic background and witnessing her family living under the Hugo Chavez regime gave her context to understand how unfair the world can be That being aware of power constructs, especially in “unfair” spaces How her job at Amazon showed what happens when employees are not treated their best to move forward goals effectively The value in accepting the “rules of the road” within power dynamics The shameless way she secured having dinner with Martha Stewart at the Sundance Film Festival Her writing experience as a Forbes contributor on the food business What percentage just asking plays in creating new opportunities How breaking the rules serves her career The two Stanford GSB events she helped create at the start of the pandemic How Paths to Power techniques enabled her to move from her first to her current job How she leveraged her role internally consulting for executives at YouTube to accelerate her career The importance of being willing to promote yourself, being boldly confident in yourself, and visualizing outcomes   GUEST BIO: Christina Troitino is a media strategy and tech professional and the Director of Strategy and Operations at Morning Brew. Prior to her current role, Christina worked as a Strategy & Operations Lead at YouTube, where she served Google and YouTube c-suite members in strategic annual planning and operations amid the rise of TikTok. Christina also draws experience from her positions at Meta, General Assembly, and Amazon. When Christina is not thinking about the future of media, she is thinking about food: She made it to the Top 100 home cooks on MasterChef Season 6 (ranking against 44,000 entrants), she was the subject of an ABC Family pilot about professional women who cook, she was a Forbes.com contributor of 60+ articles and interviews (including: Rene Redzepi, Nathan Myhrvold, Jennifer Garner, RZA, etc) and she founded food site Pâté Smith, aimed at inspiring young people to cook (2.7MM PVs 2015 - 2017). Christina has an MBA from Stanford's Graduate School of Business, and a BA from New York University. She is originally from Albany, NY.   https://www.linkedin.com/in/christinatroitino/ Produced by The MunnAvenuePress.com

Hall-of-Fame-nominated marketer, bestselling author, and Wall Street Journal cartoonist Stu Heinecke shares his fascination with weeds and how anyone can grow their business into something resilient and unstoppable. Stu explored the Weeds model for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez. Listen to The Tony DUrso Show on VoiceAmerica Influencers Platform every Friday at 2pm Pacific or listen on Apple Podcasts or tonydurso.com/podcast.

Hall-of-Fame-nominated marketer, bestselling author, and Wall Street Journal cartoonist Stu Heinecke shares his fascination with weeds and how anyone can grow their business into something resilient and unstoppable. Stu explored the Weeds model for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez. Listen to The Tony DUrso Show on VoiceAmerica Influencers Platform every Friday at 2pm Pacific or listen on Apple Podcasts or tonydurso.com/podcast.

Hall-of-Fame-nominated marketer, bestselling author, and Wall Street Journal cartoonist Stu Heinecke shares his fascination with weeds and how anyone can grow their business into something resilient and unstoppable. Stu explored the Weeds model for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez. Listen to The Tony DUrso Show on VoiceAmerica Influencers Platform every Friday at 2pm Pacific or listen on Apple Podcasts or tonydurso.com/podcast.

Hall-of-Fame-nominated marketer, bestselling author, and Wall Street Journal cartoonist Stu Heinecke shares his fascination with weeds and how anyone can grow their business into something resilient and unstoppable. Stu explored the Weeds model for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez. Listen to The Tony DUrso Show on VoiceAmerica Influencers Platform every Friday at 2pm Pacific or listen on Apple Podcasts or tonydurso.com/podcast.

Hall-of-Fame-nominated marketer, bestselling author, and Wall Street Journal cartoonist Stu Heinecke shares his fascination with weeds and how anyone can grow their business into something resilient and unstoppable. Stu explored the Weeds model for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez. Listen to The Tony DUrso Show on VoiceAmerica Influencers Platform every Friday at 2pm Pacific or listen on Apple Podcasts or tonydurso.com/podcast.

Hall-of-Fame-nominated marketer, bestselling author, and Wall Street Journal cartoonist Stu Heinecke shares his fascination with weeds and how anyone can grow their business into something resilient and unstoppable. Stu explored the Weeds model for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez. Listen to The Tony DUrso Show on VoiceAmerica Influencers Platform every Friday at 2pm Pacific or listen on Apple Podcasts or tonydurso.com/podcast.

Hall-of-Fame-nominated marketer, bestselling author, and Wall Street Journal cartoonist Stu Heinecke shares his fascination with weeds and how anyone can grow their business into something resilient and unstoppable. Stu explored the Weeds model for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez. Listen to The Tony DUrso Show on VoiceAmerica Influencers Platform every Friday at 2pm Pacific or listen on Apple Podcasts or tonydurso.com/podcast.

Hall-of-Fame-nominated marketer, bestselling author, and Wall Street Journal cartoonist Stu Heinecke shares his fascination with weeds and how anyone can grow their business into something resilient and unstoppable. Stu explored the Weeds model for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez. Listen to The Tony DUrso Show on VoiceAmerica Influencers Platform every Friday at 2pm Pacific or listen on Apple Podcasts or tonydurso.com/podcast.

Hall-of-Fame-nominated marketer, bestselling author, and Wall Street Journal cartoonist Stu Heinecke shares his fascination with weeds and how anyone can grow their business into something resilient and unstoppable. Stu explored the Weeds model for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez. Listen to The Tony DUrso Show on VoiceAmerica Influencers Platform every Friday at 2pm Pacific or listen on Apple Podcasts or tonydurso.com/podcast.

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  

How to Grow Your Business Like a Weed: A Complete Strategy for Unstoppable Growth Show Guest: Stu Heinecke A playbook for growing your business no matter the circumstances. Hall-of-Fame-nominated marketer, bestselling author, and Wall Street Journal cartoonist Stu Heinecke shares his fascination with weeds and how anyone can grow their business into something resilient and unstoppable. How to Grow Your Business Like a Weed applies a model to business growth, examining the successful strategies that ordinary weeds use to spread, and prosper in almost any situation. This book will enable readers to apply strategies, mapping their own path to rapid and sustainable growth, while providing a focus on weed-based attributes to get the job done quickly and effectively. It also provides a pathway to transform their entire team into a collective of weeds operating on behalf of the company, acting as an incubator for innovation and productivity, while enriching their own opportunities for growth and security. Stu has explored the Weeds model for several years, collecting insights from thought leaders from the worlds of business, government, and entertainment including T. Boone Pickens, Kathy Ireland, General Barry McAffrey, Henrik Fisker, Gareb Shamus, Giovanni Marsico, Esther Dyson, Christopher Lochhead, Nathan Myhrvold, Carmen Medina, Jon Ferrara, and Jonna Mendez.

In honor of our upcoming IO2022 Innovation Accelerated Summit, which is happening September 19th and 20th in Lincoln Nebraska. Thought it'd be nice to pull some of the best interviews and sessions from our IO2020 virtual event. So, over the next few weeks, check out some of our amazing speakers and grab a ticket for the upcoming event. We'd love to see you there. Tickets and more information can be found at io2022.com. And now back to the show. Inside Outside Innovation is podcast to help new innovators navigate what's next. Each week, we'll give you a front row seat into what it takes to learn, grow, and thrive in today's world of accelerating change and uncertainty. Join us as we explore, engage and experiment with the best and the brightest innovators, entrepreneurs, and pioneering businesses. It's time to get started.Interview Transcript with Vaughn Tan, Author of The Uncertainty MindsetSusan Stibal: Today Vaughn Tan will share learnings from internationally renowned cutting-edge restaurant, R and D teams on how to prepare for uncertainty and respond to it with grace and innovation. Vaughn is a London based strategy consultant, author, and professor. Vaughn's book, The Uncertainty Mindset, is about how uncertainty can be used to drive innovation and adaptability. Vaughn is also an Assistant Professor of Strategy and Entrepreneurship at University College London, School of Management. So Vaughn, I'll turn it over to you. Vaughn Tan: Thanks very much for having me and thanks also for everyone who's here. Thanks for joining me today. I just want to say a few things about myself, just as context.I was born and raised in Singapore, but these days, as Susan said, I'm a strategy professor at UCL school of management. I teach courses in how design thinking can update and. Conventional approaches to strategy and management. So I used to live in London, but at this very moment in Corona time, I'm physically located in a very rural part of France in a mountainous and volcanic region called the of van.And this is basically my apology in advance. If there are any internet connectivity problems that develop along the way. So, in any case, my focus as a consultant or researcher, and as an author is I try and understand how to design organizations that are more innovative. And more resilient to uncertainty.And these organizations include businesses, nonprofits, teams, communities. I'm particularly interested as I think the book's title and what I've just said may suggest in the role that uncertainty plays in making businesses better at doing innovation work. And I think that's maybe a little bit counterintuitive. And I'm going to unpack that a little bit more in the rest of this talk.I got here by quite a circuitous path. Quite literally a decade ago, late in 2010, I found myself in a basement kitchen of a restaurant in Washington, DC. And I was just dodging kitchen porters while watching a team of R and D chefs come up with a menu of new dishes for a restaurant. And the owner and the head chef of that restaurant group is the Spanish chef Jose Andres, who you may know because of his philanthropic disaster relief activities.There's an arrow pointing at Jose, right there. This is Jose's philanthropic side project, you know, which eventually turned into a huge one. If you're in the US, I think he's quite famous there. People know about him. It's called World Central Kitchen. And what they do is they create field kitchens for emergency food relief during natural and, and other disasters.The thing that many people don't know is that World Central Kitchen is able to spin up these field kitchens to produce hundreds of thousands of meals a day very quickly because, it's how they organized. Right. So they use a very unusual way of thinking about how to design their teams, to be able to go from a very small, permanent team, to a large operation in any particular disaster setting that they choose to go into because of how they're organized. And how they're organized is actually about what I call The Uncertainty Mindset. Because Jose's way of thinking about how his teams get organized for his for-profit organization. Think food group is actually the same way that he infused into what World Central Kitchen does, So, I'm going to come back to this in a little bit. I wanted to say also a little bit about how I came to study culinary innovation. It was all by accident. I did my PhD at Harvard Business School. And when I went in, I was interested in understanding how to organize innovation teams. And this focus for me was because of my experiences before starting the PhD. I'd just come from working at Google in California. And while I was there, I worked on some really unusual teams doing quite interesting innovation work.We were basically trying to develop parameters for new problems to solve. So, the first team I was on at Google back in 2005 at the very dawn of ad tech, as we know it today was trying to create an automated ad unit targeting engine. It didn't work then, although some of the machine learning foundations have been baked into the rest of Google AdWords and Ad Sense. But I was also on the launch team for street view, which is one of the rare hardware business units at Google while working at earth and maps. And I also worked on Google's Space flight program, which was actually in partnership with the XPRISE foundation, where we tried to put a Lunar Lander on the moon, an unmanned Lander. And I also worked on structured data. I worked with the Pure Research Group on a new structured data storage and management product, which while it was still externally available was called Fusion Tables. And it's now used exclusively internally to run the data layers for earth and map. I sort of burned out a little bit at Google and I left just before the 2008 global financial crisis to make furniture. I went to work at a wood studio in an art foundation in Colorado. And the strange thing is when I got there, I found again, something that felt a lot, like all the really interesting teams I worked with at Google.It was an interesting network of people who came together to try and develop new techniques for working with materials. I guess the thread that connected all those bits of my former life before academia was that I was exposed to this wide range of teams and businesses that were all pretty good at coming up with new problems to solve and solving them well.And so, when I decided to do a PhD about organization, my main question was something I think you all are interested in too, right? How do you organize companies and teams, so that they're good at coming up with new ideas so that they're innovative companies. So, it was pretty early in my doctoral research and I was casting around for a research project to like really work on, to write a dissertation about.And if you know anything about Singaporeans, you know, that we're really interested in food. So, this is one of my favorite dishes from Singapore. It's called Bak Chor Mee which basically means pork mince noodle. And it is a kind of innovation in itself. Like every stall that makes this, usually the people who make this dish only make one thing. And everyone develops their own kind of interesting take on what this dish should be.And the ones who are really good have made it very distinctive. But anyway, we're very interested in food. And so, Jose who I didn't know at the time was giving a lecture at Harvard during which he mentioned, how his innovation team, the Think Food Tank was not only how he made his restaurants innovative, but also how he made them really effective.And so, I went to his office hours and more or less as a joke, I asked him if he would let me come observe the Think Food Tank for my PhD research. And he said, yes. So. I'm just saying, be careful what you wish for. This is how I fell into studying this really strange world of high-end cutting edge culinary innovation teams.I eventually spent a lot of time at some of the best known of them. And what I realized along the way after having come away from tech was that innovation work is more or less the same work across industries. Even if the output and the input look very different. So having worked in both hardware and software tech and with startups after Google, I knew from the inside how tech innovation feels.And I quickly saw that while the type of new product may be different. The process of coming up with good new ideas and executing them well is really similar even in food. So, innovation work, I think has enough similarities across industries that we can learn from looking at how innovation work is done at the frontiers of food.And then apply those learnings more generally to other businesses in other kinds of industries. So, while I was at these R and D teams in high end cuisine, what I was doing was I was watching really good innovation organizations doing high level innovation work. Whether the innovation was creating a new experience of dining by adding cross modal sensory stimuli.So, what you see on the screen now is a dish at the Fat Duck called the Sound of the Sea. Where the seafood that you eat is made more intensely marine by hearing the sound of waves lapping at the shore that come out of the iPod that you're plugged into at the same time. Another kind of innovation that people work on is Material Innovation. In this case, they're discovering how to cook a new type of material, incredibly old clams, 200 years old at a restaurant that I will call Amaya. And these require developing a new cooking protocol that are unlike the cooking protocols used for other types of shellfish. Other kinds of innovation are developing new media products. And this is Nathan Myhrvold's most expensive cookbook in the world. He was only able to do this by developing a novel vertically integrated business model for content creation and publication. And he has then used that same business model to produce series of books after that, that would not be publishable, and they are very successful. But they wouldn't be publishable under conventional business models in publishing.Other innovations that I see in there that have analogies to other industries are new approaches to narrative storytelling. Instead of telling it in the form of a movie or play. Restaurants like the Fat Duck, when it reopened in 2016, use individual dishes in a meal, as the elements of story, they have to figure out how to do that.And some of them are like IO2020 right. Developing an influential conference and a global multidisciplinary network, like a restaurant called Noma in Copenhagen did with a Mad Symposium, at this point almost 10 years ago. Or as we began creating a novel operational model for field kitchens that are meant to serve disaster relief situations like Jose did at World Central Kitchen.Anyway, I ended up spending almost a decade and embedded in these world-renowned R and D teams, in an industry where basically the state of the art is changing frequently and unpredictably. It sounds a lot like high tech. It sounds a lot like media today as well. And these are the connections that I'm hoping that you all will see that I try and draw from outside of this domain of high cuisine into other industries that I also feel like I know and have worked in before. So, some of the places that I was at the Fat Duck in the UK, one of the first pioneering culinary innovation restaurants in the world. A restaurant that I call Amaya that I claim is in South America. I'm under NDA, so I can't say where they are. A restaurant that at this point is quite famous called Noma, which is in Copenhagen and Denmark, and the mad organization, which is the conference and thought leadership organization that they set up in Copenhagen. The Cooking Lab, which is Nathan Myhrvold, he's the ex-CTO of Microsoft. His organization, which is in Bellevue, Washington, which produce really interesting media around food and cooking and technology.And of course, Jose Andres's Think Food Group of restaurants. Ultimately, I just want to leave you with a few key takeaways from the research that I did. And the first and most foundational piece of insight is that all of these teams were innovative and resilient and adaptable. Not because they managed away the uncertainty that they faced or pretended that the uncertainty didn't exist, but because they had a different way of thinking about uncertainty. What I call the uncertainty mindset is simply explicitly treating the future as something unknown and unknowable, not as something risky.I know this sounds like a trivial distinction, but I think it really isn't. Risk is not the same as uncertainty, even though most people confuse the two. Risk is when you don't know exactly what will happen, but you know, all the possible outcomes and how likely each possible outcome is. So if that's the case, you can do risk management through cost benefit analysis.Real uncertainty on the other hand is when you don't know what exactly will happen and you don't know all the possible outcomes. Or you don't know how likely these known or unknown outcomes are. So just to illustrate the difference, flipping a fair coin, is truly a situation of risk. There's a 50 50 chance that you get heads or tails. And you can bet on that outcome. Real businesses like the ones that we all are in, rarely face this kind of risk in the real world. What they face instead is true uncertainty. And now it's actually really undeniable. The current business environment is filled with true uncertainty where we have no idea what many of the possible outcomes in the next 6 months might be, or even 12 months. And we don't know how likely each one of those outcomes are. So, the problem that I also, this was another insight from looking at these R and D teams, is that even though risk is not the same as true uncertainty, we've all been trained to think of not knowing only in terms of risk. And so, because of that, we think of every unknown situation as being risky.And this is in its own way, it's kind of comforting, right? Because risk can be managed away. We can do cost benefit analysis. We can risk manage the situation. This kind of thinking is an unmistakable hallmark of the risk mindset. And it can be fatal, right? So just look for instance, at the UK and the US government responses to coronavirus this year, or thinking back to 2008 and before the Fed's reaction to complex derivatives in 2008, just to see what happens when we use risk management and a risk mindset to think about and react to situations that are truly uncertain.The problem for businesses is that the risk mindset all starts with an organization's ability to innovate. Because innovation is by definition about not knowing exactly where you end up. When businesses over invest in managing the risk of known outcomes, they under invest in building flexible, adaptable organizations that let them change to be whatever they need. As the situation changes. The risk mindset also leads businesses to over optimize and try and be too efficient and profitable. And it leaves insufficient slack in the system to permit real innovative thinking. And maybe the biggest problem is that they create organizations in which all the incentives are to do what's well understood. And not to learn by failing, which is inevitable, if you're trying to do something, which is really, really innovative. I think the uncertainty mindset, as I said before, is simply acknowledging that you don't know enough about the future to optimize for it. And simply making this acknowledgement explicitly as a leader and as an organization changes how a business acts and how people and teams in those businesses act.The nice thing is that it makes these people and these teams inside businesses, more flexible and more able to learn and change when they need to. I'll talk about three things after this, just to finish off, but injecting uncertainty into organizations I've found is the best way to make them resilient to uncertainty and innovative at the same time.So, this is really the biggest, most counterintuitive thing. When I talk about this book to other people. They don't just try and say that, yes, we see that the world is uncertain. The organizations that I looked at that have been most successful, and this is not only in food, but outside of it, the ones that are most successful at dealing with uncertainty and being innovative. They actively create uncertainty inside of themselves. And it's this intentional creation of uncertainty inside the organization that makes them continually able to come up with new ideas that are good ideas. So how do they do it? They do it in three ways. They do it by making the roles that their employees have open ended. They do it by having open ended goals. And then they also do it by stimulating a sense of really carefully designed and calibrated desperation among their teams. And I'll say more about each one of these things in turn very quickly. So open ended roles are simply roles where your definition of what you do as an employee is not fully defined at the beginning. What this means is a large part of your role is quite clear and it's quite stable, but a part of your role is not. So, if you think about Google's 20% time or 3Ms 15% time, this is something like an open-ended role. It makes the role malleable and it also encourages people to, in a sense, negotiate what role they're going to play by testing things out with their colleagues.Right? So, to try something that they think is worth doing that they're good at doing to show the results of that test to their colleagues, and if that test is shown to be useful, then that becomes part of role. The result of this is more innovative, higher performing teams where all that testing also helps team members learn what other team members are good at doing and what they like to do.And what this leads to in the end, not only are the roles adaptable because they're constantly changing along the way, this also creates teams that are incredibly high functioning, where everyone knows what everyone else is good at doing. And also, is interested in doing. These teams, barely need management of the conventional sort.So open-ended goals, I think are very similar to open-ended roles except in the context of goals. So we often think about goals as being very concrete. Want to achieve this micro growth in profits. By the end of next year. Open-ended goals for innovation are about saying how you think about abstractly, what success looks like.So that there's lots of possible things inside success that could be successful. So open endedness just means defining goals, more abstractly and less concretely. But being very clear about what tradeoffs you are willing to make to achieve those goals so that you give the people in your organization, more freedom to come up with unanticipated, but valuable problem definitions.And finally, uncertainty can also be injected into how you motivate teams and individuals in your organization. The conventional approach to motivation is to give people something that they want, like more money or promotion to encourage them to work better. This only really works when the things that they need to do to be successful are very clearly defined and very stable, but this doesn't work for innovation, right?Because these incentives are usually not enough to overcome the inherent fear of failure that everyone has. And failure is necessary to do any kind of real innovation work. So, what these teams did was that they publicly and irrevocably committed to projects that were just beyond what they knew they could deliver.And what this does is it creates desperation, right. It creates the sense that we can't simply keep doing what we're doing, that we're good at doing, in order to be able to deliver on this product. And what that does in turn is it drives the teams to abandon these comfortable, old ways of doing things.And try new ways of doing things and generally learn new stuff. So, it creates a situation like in the gym with resistance training, where the teams and the people inside the organization gradually become better at taking on things that they don't already know to do very well. There's much more to be said about all of those things, but it's mostly in the book, which I encourage you to read. There wasn't space in the book for everything, so I'm continuing to think through some of the implications of not knowing every week in an email newsletter, which I also encourage you to sign up for. It is completely free. I want to open up now to a very casual conversation. So, Austin is curious about injecting uncertainty. Austin, do you want to say a little bit more about what you're curious about in terms of injecting uncertainty? Austin's question is structurally what programs might help inject uncertainty in a careful calibrated way into the organization? I, I think it's a really good question. So, I often make the distinction between having a program that is about injecting uncertainty and simply changing how people work. So that the way they work naturally encompasses more things that are not fully defined upfront. So, we can talk about injecting uncertainty into roles. For instance, by saying, let's say you're trying to hire someone new. At the moment, the default position for most hiring is to say, I'm going to define a, a job description. And then I'm going to put that out to a recruiter to find people who might be good fits.And one way that you can simply inject uncertainty into that is to say, here is the job description. That is 80% of the job that we're hiring for the other 20%, for instance, it can be any percentage, but I think 20% is a good starting point. The other 20%, we don't know. The 80% that we do know is clearly defined. You got to do these things and we're going to hire to make sure that you can do those things. The other 20%, on the other hand, we want you to come in, and spend one day a week or two days, every two weeks or whatever you choose to do telling us and showing us what that other 20% should be and why it's important to us. Simply that's one program that will inject uncertainty into who you hire and what they do for you.Right. And then along the way, if you make this explicit, it will force people to say, okay, what is this person doing in his or her 20% time, that is so valuable. Is it actually valuable? Can we help this person do something which is more valuable that we don't expect to need yet, but we actually realize that we do need now? I think programs like that inject uncertainty to how organizations work.So, Ron Thomson asks great insight on what's needed for organizations to innovate for impact. Over the years, what are the most valuable lessons you've learned? It's a great question again, Ron. I think the biggest thing is uncertainty in an organization has this effect on organizations of making them innovative and adaptable. All the way through the organization, but for it to actually begin the most senior leaders need to be able to show one thing and they need to be talking about it constantly. And that one thing is being able to constantly talk about how they have themselves failed in the past, not hypotheticals. They have to actually say how they did fail in the past and how that failure led to their success today.So, I want to reemphasize this point. It's that we talk a lot about success and why it's good. We don't need to talk more about that. We all know why success is a good thing. What we don't talk about is how, when you design failure correctly, you can learn from it. So not all failure is good. You can fail in ways that don't teach you anything, but you can also design work. You can design projects so that if you fail, you learn as much as if you succeed. The Uncertainty Mindset is partly about being comfortable with failure because you know that failure teaches you stuff. And this, I think almost has to come from the top down, right? So, the most senior people will mean if the most senior people say that failure is okay, they will make the people underneath them say that failure is okay, and that will percolate all the way down.And then at that point, it'll become possible for someone who is very junior to say, I can now take a risk at doing something, which I don't know how to do yet, because the failure might teach me something if I design it correctly. So I, I think the biggest lesson is if you're a leader, your most important job, other than setting the direction of, of the organization is to constantly not shut up about how you failed in the past and how it helped you to learn.Okay. So, Jason also asks having too much stock on hand can hide a lot of problems. Absolutely. So, I think one key thing to say about what I've been saying, in this presentation is that I don't think that uncertainty injection is good for all kinds of businesses. It's only good for businesses that really want to innovate.So, if you are in manufacturing and the manufacturing is well understood, you've got a proper well developed stable protocol for manufacturing a thing, you should be in a situation where you're trying to maximize efficiency and reduce waste. This is not the same thing as trying to be an innovation organization that is trying to find new ways of doing things.I absolutely agree that if you're trying to exploit, if you're trying to be efficient, having a lot of organizational slack is not necessarily a good thing, because as you point out having too much stock on hand, having too much slack can hide a lot of problems, especially problems associated with people who are simply coasting, instead of doing what they know they need to do. How they know they need to do it.But if you are trying to build an innovation organization that is trying to do new things that have never been done before, you must have slack. Because if you don't have slack, you cannot fail. And if you don't fail, you can't learn how to do something new. Yes. And Austin makes a great point, which is failure in certain environments, which are efficiency operation environments should be mitigated as quickly as possible with a known solution. A hundred percent agree. And failure in uncertain environments should be designed to encourage learning and should be encouraged as well. Right? So, it's two things you should encourage failure that is designed so that when you fail, you learn something interesting and useful.You should encourage that kind of failure, not the kind of stupid failure where you fail for no good reason. And you don't know why you failed. Let's see. So, Ron has another question, I guess, with the uncertainty mindset, like the fear of failure being foreign in most enterprises, any insight on the lessons learned from Trump maintaining the status quo?Well, so I think one thing that I, I want to say wrapping up, which is actually relevant to Ron's question. I'm not sure that especially now any business anywhere can think of itself as being in a certain business environment. So, I wouldn't say to embrace the uncertainty mindset 100%, but at least if you are a business that is exposed to any kind of external environment, like if you are operating any kind of business where you have customers or suppliers, you need to be thinking about how to build your employees up. Your team organization up so that they're able to adapt if things suddenly change.The organizations and the businesses that were able to pivot really fast, when the last wave of the pandemic hit us, were the ones who had people who were able to change what jobs they did at a moment's notice because they were used to developing new jobs.Right. So, if they had open ended roles along the way, they were used to changing what they. And I think what every business needs to do is to encourage people who are employed by them, their suppliers, everyone who they work with needs to expect that things are going to be changing unpredictably in the future and to be ready for that to happen.And a large part of that is simply not expecting that things will stay the same or that you can predict what they are and that at the very base level, Is the Uncertainty Mindset, in a nutshell. Just the moment you start to think and plan as if the future is not known and not knowable, you instantly have a leg up on everyone else who thinks, oh, I'm going to optimize. Because I can expect what the future will be. And I can predict it with some certainty, if you just don't even think that everything you do will be slightly different and then very different as a result. And you'll be much more adaptable. Back to you, Susan. Susan Stibal: Vaughn thank you very much. Those were great things to think about. Really, we appreciate you being here from France. And we want to thank our sponsors of the Inside Outside Innovation Summit. So Vaughn, hope to see you soon. Vaughn Tan: Thanks for having me. Hope to see you all sometime.Brian Ardinger: That's it for another episode of Inside Outside Innovation. If you want to learn more about our team, our content, our services, check out InsideOutside.io or follow us on Twitter @theIOpodcast or @Ardinger. Until next time, go out and innovate.FREE INNOVATION NEWSLETTER & TOOLSGet the latest episodes of the Inside Outside Innovation podcast, in addition to thought leadership in the form of blogs, innovation resources, videos, and invitations to exclusive events. SUBSCRIBE HEREYou can also search every Inside Outside Innovation Podcast by Topic and Company.  For more innovations resources, check out IO's Innovation Article Database, Innovation Tools Database, Innovation Book Database, and Innovation Video Database.  Also don't miss IO2022 - Innovation Accelerated in Sept, 2022.

We are Back! After a long hiatus, this is the 1st episode of many more to come! We will be doing at least 2 per month going forward. Here is my discussion with Mr. Jason Perlow, Long time Food blogger and tech reviewer for places like ZDnet and CNN, and a founding member of the "Modernist Food" incubator from the early 2000's "eGullet".  eGullet was a bulletin board message group where people of all cooking skill levels would collaborate on such things as sous vide and many other food related topics. People such as Anthony Bourdaine, Chris Young from ChefSteps, Nathan Myhrvold of Modernist Cuisine, Douglas Baldwin of Sous Vide for the home cook, and many more collaborated, joined in, or started out there!  https://forums.egullet.org/ You can find Jason on Twitter and his food review group on Facebook   https://www.facebook.com/groups/foodiessofl Check out the GrillGun and Sous Vide gun HERE and use the code "Fireandwater" to get 10% off your order! - https://grillblazer.com/?ref=FireandWater

After the international success of Modernist Cuisine, followed a few years later by the equally impressive Modernist Bread, author/publisher Nathan Myhrvold and his talented team of food geniuses are back with the eye-popping, four-volume boxed set, Modernist Pizza. It has everything you could possibly want to know about pizza and more, accompanied by the always spectacular in-your-face photography for which the Modernist books are known. In this lively conversation, Nathan tells us all about his early days as an assistant to Stephen Hawking, his role as chief technology officer at Microsoft, his work as technical advisor to Steven Spielberg for the Jurassic Park films, founder of Intellectual Ventures where he invests in world changing inventions, and how all of this intersects with his lifelong passion for food, cooking and, now, pizza. It's quite a journey, and we'll hear all about it on Pizza Quest with Peter Reinhart, on HRN.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Sourdough starter doesn’t necessarily improve with age. In fact, the starter changes all the time, anyway, depending on the air around it and the flour that you feed it, according to Francisco Migoya, the head chef of Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza. “Whatever that sourdough starter was 100 years ago, there’s nothing remotely even the same in the present one,” he said. Originally from Mexico City, Migoya studied gastronomy at the Lycée d’Hôtellerie et de Tourisme in Strasbourg, France, and then moved to the United States, where he went on to work as pastry chef in some of the country’s great restaurants, including being executive pastry chef of The French Laundry and Bouchon Bakery in Yountville, Calif. He also was an instructor at The Culinary Institute of America in Hyde Park, N.Y., before joining Modernist Cuisine, Nathan Myhrvold’s research firm that had already produced the epic tome on the latest cooking techniques, which has the same name as the company. Migoya co-authored subsequent books, including Modernist Pizza, which was released on Oct. 5. It turns out there’s a lot to know about pizza; the book is three volumes long and traces the foods history, from its relatively recent origins in Naples, Italy, in the late 19th Century, to the cholera epidemic that drove Neapolitans across the seas, bringing their culinary customs with them. Migoya says the United States has the widest variety of pizza types in the world. “It’s a very interesting phenomenon to see what we’ve done here with the simple combination of dough, sauce and cheese,” he said.

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.

Diana is starting a new (stealth) company. Previously she was the founder and CTO of Escher Reality, a YC startup acquired by Niantic. At Niantic, she was the head of the AR platform and led all AR initiatives in engineering and product. In the past, she built and led data science teams to bring research projects into production for "OnCue", a cloud television platform spun off from Intel and acquired by Verizon Labs. -------------------------- >>TIME FRAME

Ce nouvel épisode est dédié à un livre, l'incroyable bible du pain The Modernist Bread, avec son auteur Nathan Myhrvold.The Modernist Bread, dont la version française est sortie en octobre dernier, est un ouvrage complètement fou en 6 volumes recensant quatre années de recherche menées par des professionnels de la boulangeries et des scientifiques sur cet aliment qu'est le pain.. Il fait suite à The Modernist Cuisine, opus du même genre, qui était quant à lui dédié à la cuisine. Nathan Myhrvold, que j'ai rencontré pour un dossier sur le pain que j'ai écrit pour le magazine ELLE à table (numéro actuellement en kiosque), est l'instigateur, avec son propre labo de recherche the Cooking Lab, de cette étonnante aventure.Chef, photographe, mathématicien mais aussi docteur en physique théorique, cet Einstein de la cuisine, ancien directeur des systèmes d'information de Microsoft, apporte un regard scientifique exhaustif sur les arts culinaires et ici sur le pain.Dans cet épisode passionnant doublé en français, nous avons parlé de cet aliment, construction de l'homme qui n'est pas du tout naturel (3:06), de pain en conserve (4:55), de nourriture fondamentale (7:20), du fantasme que ce qui vient du passé est meilleur (8:25), du pain français, le plus copié au monde (13:53), de la nécessité pour le pain de se réinventer pour perdurer (18:55), de parallèle avec l'architecture (22:30), de pain innovant (28:32), de faire payer le pain au restaurant, bonne manière de mieux considérer le pain (31:56) et de l'impossibilité de faire une bonne baguette sans gluten (37:09). Bonne écoute !Pour en savoir plus sur son travail, rendez-vous sur modernistcuisine.com/Pour en savoir plus sur le pain en général, vous pouvez lire mon dossier dans le dernier ELLE à table, actuellement en kiosque.Un grand merci à Pascale Fougère qui a doublé cet épisode en français.Cet épisode a été réalisé par Studio OchentaMusique par Santiago WalschVous pouvez retrouver tous les anciens épisodes et les écouter sur votre appli podcast préféré ou sur le site apoele-lepodcast.comPensez à vous abonner sur votre appli ou sur Instagram pour ne manquer aucun épisode ! Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.

At the World Conference of Science Journalists in October, Nathan Myhrvold, co-founder of Intellectual Ventures, charged innovation outfits with changing the lives of the world's most disadvantaged.  

As an undergrad at Harvard, Ed Belove hung out with people at the campus radio station that liked to play with computers. This eventually led to a brilliant career that included building software products with the visionary Mitch Kapor at Lotus Development. Ed co-founded a company that greatly expanded the Apple II's ability to communicate. The company would eventually pivot to supplying the hardware for early Internet services such as CompuServe and AOL. This successful trajectory allowed Ed to dedicate his time to building early-stage companies and doing philanthropic work. As a much sought-after angel investor, Ed puts his capital and energy to work on behalf of promising startups. If you are building a software startup, you would be well served to listen to the thoughts Ed expresses in this podcast. During our conversation Ed Belove made mention of a document written by Alex Schiff, co-founder of Fetchnotes, a company he and I were very interested in. The link to the document can be found here: Link to Lessons Learned from Doing Fetchnotes Here are some of the topics covered in our conversation: Ed Belove Bio Data General in the Early 1970's Was a Hotbed of Entrepreneurship – Many Startups Came Out of Data General Software As It Was Before It Ate the World Data General Gave Away Software to Sell Hardware Space War Video Game on PDP-10 Computers “Soul of a New Machine” by Tracy Kidder Now There Is a Huge Number of Software Building Blocks That Anybody Can Put Together – This Did Not Exist in the 1970s Telex and TWX Emulation for the Apple II – Got Around Apple II's Inability to Multitask Ed Belove Went to Work Lotus Development – Mitch Kapor Was a Real Visionary Ed Belove Runs into People Who Are Still Using Lotus Agenda WorkFlowy! Ed Belove, Lessons from Fetchnotes – Alex Horak & Alex Schiff “Ease of use can't be overestimated” Interchange Online – Put the First Major Paper Online, The Washington Post – Ziff Davis AT&T Still Had a Monopoly Mindset despite Deregulation & Divestiture – No Hurry to Make Decisions in Fast-moving Market “The Innovator's Dilemma” by Clayton Christensen “The Road Ahead” by Bill Gates, Nathan Myhrvold and Peter Rinearson How Ed Belove Got into Angel Investing Do Help Get the Word out About Angel Invest Boston by Leaving a Review on iTunes What Ed Belove Looks for in a Startup Knowing What You Don't Know CEOs Need to Have People to Talk to In & Out of the Startup – There Are Now Many More Resources than in the Past CEO, Don't “Manage” Your Board, Work with Your Board CEO, Founder, Know Thyself Shares, Notes and SAFEs, Oh My!