I truly believe that when the history books are written, our age will be remembered for three things: the war on terror, the digital revolution, and what we did - or did not do - to put the fire out in Africa. History, like God, is watching what we d...
Women have made tons of progress. But we still have a small percentage of the top jobs in any industry, in any nation in the world. I think that's partly because from a very young age, we encourage our boys to lead and we call our girls bossy.
There's a great book about John Kennedy and his relationship to civil rights called 'The Bystander.' The title alone suggests that he did as little as possible, any minimal critical effort, to really facilitate civil rights in the White House.
On banks, I make no apology for attacking spivs and gamblers who did more harm to the British economy than Bob Crow could achieve in his wildest Trotskyite fantasies, while paying themselves outrageous bonuses underwritten by the taxpayer. There is m...
When state funding for Irvine public schools began to diminish some time ago, my Irvine Company colleagues helped me to provide private funding support for continuation of basic science, art and music programs that had been eliminated by lack of stat...
A writer who’s a pro can take on almost any assignment, but if he or she doesn’t much care about the subject, I try to dissuade the writer, as in that case the book can be just plain hard labor.
Love is a trumpet, Donald Trump’s hair, and a turnip all turned up and facing west. Sorry, east. I am looking in a mirror, so it’s all reversed.
I loved music, and in my ninth year at MIT, I decided to buy a hi-fi set. I figured that all I needed to do was look at the specifications. So I bought what looked like the best one, turned it on, and turned it off in five minutes, the sound was so p...
Part of me loves to control and to exert power, but it's not the best part of me at all. What I am slowly learning is that allowing others to have power too makes us a better organisation - many brains are simply better than one.
I grew up in a very strong, nuclear family. My father was a sportsman. He represented South Africa in a couple of sports, so he was a very positive person and someone who encouraged you to be your best and give your best with everything that you do.
One of the important lessons of the Internet is, how easy it is to get things done completely shapes what gets created. For that reason, technologies like Amazon's cloud service are very important. Even if they aren't technically impressive, they mak...
I've worked with some terrific actors. The list of guys that came on the 'Columbo' show, I mean they were world-class actors from all over the world - Oskar Werner, Laurence Harvey, Donald Pleasence, you know... foreigners.
I started cooking 30-something years ago. When I was 14, 15, I was a short-order cook in a snack bar. That was at a place called the Gran Centurions. It was an Italian-American swim club my parents belonged to.
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousan...
It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It boils down to personal responsibility. People need to read labels, do their research and act accordingly.
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.
I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.
So what do we do? Anything. Something. So long as we just don't sit there. If we screw it up, start over. Try something else. If we wait until we've satisfied all the uncertainties, it may be too late. - Lee Iacocca
