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No CEO ever says, 'Damnit, we need to increase research!' I want to encourage them to do that.

Nathan Myhrvold

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Nathan Myhrvold
Age: 65
Born: 1959
Born: January 1
Author
Computer Scientist
Engineer
Entrepreneur
Inventor
Mathematician
Paleontologist
Photographer
Seattle
Washington
Nathan Paul Myhrvold
Need
Needs
Ceo
Encourage
Increase
Research
Says
Ever

More quotes by Nathan Myhrvold

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Intellectual Ventures is a company that invests in invention.
Nathan Myhrvold
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There is a one-in-300 chance that Earth will be struck on March 16, 2880, by an asteroid large enough to destroy civilization and possibly cause the extinction of the human race. But, on the bright side, Prince could re-release his hit song with the new refrain 'We're gonna party like its twenty-eight seventy-nine.'
Nathan Myhrvold
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If you have a block of ballistics gelatin and a high-speed camera, pretty soon somebody gets a gun!
Nathan Myhrvold
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Risk is the sort of word that is easy to discuss upfront but tough to handle when it comes time to pay the piper. There will always be some who wimp out and second-guess when the pain hits, but that is a childish reaction.
Nathan Myhrvold
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The reason societies with democratic governments are better places to live in than their alternatives isn't because of some goodness intrinsic to democracy, but because its hopeless inefficiency helps blunt the basic potential for evil.
Nathan Myhrvold
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The idea behind a dish - the delight and the surprise - makes a difference. Great literature surprises and delights, and provokes us. It isn't just 'Here's the facts - boy meets girl, boy loses girl, boy gets girl.' It's how you tell it.
Nathan Myhrvold
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Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.
Nathan Myhrvold
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The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.
Nathan Myhrvold
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The first thing that is not obvious to people is global warming is a less-than-1% effect. It's like being shortchanged at the bank by a penny every dollar. Over a long period of time with lots of transactions, that piles up.
Nathan Myhrvold
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Microsoft, Apple, Facebook all bought huge patent portfolios to further their strategic game. They're doing what I'm doing!
Nathan Myhrvold
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A blowtorch is a wonderful thing. You can get one of those for about 25 bucks at Home Depot. And there's a ton of things that you can use a blowtorch for, in browning a steak or touching up the browning of a chicken or making creme brulee.
Nathan Myhrvold
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A person's basic humanity is not governed by how he or she came into this world, or whether somebody else happens to have the same DNA.
Nathan Myhrvold
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Suppose that every prospective parent in the world stopped having children naturally, and instead produced clones of themselves. What would the world be like in another 20 or 30 years? The answer is: much like today. Cloning would only copy the genetic aspects of people who are already here.
Nathan Myhrvold
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When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'
Nathan Myhrvold
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I've never filed a patent lawsuit. I hope never to file a patent lawsuit. That may be unrealistic, but it would be great if I could avoid doing it... Lawsuits are a ridiculous way to do business.
Nathan Myhrvold
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Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!
Nathan Myhrvold
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The NeXT purchase is too little too late. Apple is already dead.
Nathan Myhrvold
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Raw lobster tail, freeze dried, is amazing.
Nathan Myhrvold
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If your kitchen smells good, your food lost something.
Nathan Myhrvold
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Micropayments are great if you use them for a product or service with certain properties. It must be one where you can get away with usage-based pricing, and where there is a strong rationale for making it cheap, yet not free.
Nathan Myhrvold