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.
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.
The highlights of the tech titan’s 100-specimen-strong fossil collection includes a megalodon jaw studded with eight-inch teeth, and a 16-foot Tyrannosaurus rex.
The Microsoft CTO-turned-photographer is hosting his first solo show in New York.
As if billionaire scientist, technologist and inventor Dr. Nathan Myhrvold didn’t have enough on his plate even after publishing five volumes about Modernist bread making, he decided one more volume was needed for those who want to make perfect breads at home.
Baking sourdough bread can be such a challenging process that you might end up overlooking one of the most essential factors: what type of flour you’re using.
Just outside bustling Seattle, across the expanse of Lake Washington in an unassuming area of Bellevue, Myhrvold’s technological Wonka factory hums away, researching and photographing the cutting-edge science of food.
As a companion to the 420-page book and a 172-page recipe manual, there is also a series of free monthly email courses. They will be available through August; it is not necessary to own the book, though it will be referenced throughout the courses. “Getting Started With Bread Basics” is running this month, and “Navigating Bread Making From Start to Finish” will be covered in April. Those who enroll will receive one lesson per day in their inbox, for five to seven sessions, as well as a recap.
Read more here.
Modernist Cuisine founder Nathan Myhrvold followed his passions of photography and food from an early age to create revolutionary images.