But I just think we've got such a continuity with what we're doing that most people come in and fill in the blanks. And sometimes we leave a lot of blanks to be filled.
My first dream as a child was to become a pilot. My second dream was to become an astronomer, and I pursued in parallel efforts and studies in these two areas.
As far as the radio waves part of the spectrum, we can do these adequately from the ground because the atmosphere is basically transparent to our radio waves.
Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to think. You can always cook.
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'
Excellence is about fighting and pursuing something diligently, with a strict and determined approach to doing it right. It's okay if there are flaws in the process - it makes it more interesting.
You can't be afraid to not have everything figured out. There's too much pressure on young people today to have it all figured out when they're in college.
I look at the artistic process as like experiencing the world, channeling it through your personality and sending it back out there. That's the process.
My drummer, Gene Lake, is Oliver Lake's son. So I certainly have wide tastes, in not only what I listen to, but what I play as well.
I think that, given a real choice, people would like to hear something interesting, not something bland and right down the middle.
"We shouldn't wait to be happy until we reach some future point, only to discover that happiness was already available--all the time!
Often the deep valleys of our present will be understood only by looking back on them from the mountains of our future experience.
When I feel off, I read the 'Tao Te Ching' to get my equilibrium right. I started reading it in the eleventh grade.
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.
Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do.
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.
Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.
We're setting up an urban farm for kids on more than 20 acres in New Orleans. We want to make this a world-class educational center for the community.
A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top.
