Nathan Myhrvold challenges British aristocrat Matt Ridley's view that government just gets in the way of the natural evolution of science and invention - that too much taxpayer money is spent on science, and that patents hinder progress.
Nathan Myhrvold squares off with author and journalist Matt Ridley on the source of true technological innovation. Nathan takes Ridley to task on a number of issues and defends the critical role government investment plays in basic scientific research, discusses the importance of patents and awards, and clarifies the true nature of parallel discovery in innovation.
Nathan Myhrvold explains the role of invention in solving the most difficult problems for the poorest people in the world, shares thoughts on how to manage teams of smart people to accomplish great things and discusses the value of failure in the game of invention.
Nathan Myhrvold provides his thoughts on entrepreneurship, the characteristics of successful invention and innovation, and more alongside the likes of Sir Richard Branson, Sir James Dyson and other successful entrepreneurs.
Nathan Myhrvold tells CNN's Fareed Zakaria about how an asteroid could have changed the 20th century.
How do you keep vaccines cool in hot developing countries without electricity? CNN's Fareed Zakaria talks with Nathan Myhrvold about his new invention, Arktek.
Eater's Boston editor, Rachel Leah Blumenthal, reviews Nathan Myhrvold's speech on foodborne illnesses and food fads from Harvard University's annual Science & Cooking public lecture series.
Heather Clancy with ZDNet, discusses how the former Microsoft innovation chief is reinventing intellectual property protection and creating a new framework for stimulating innovation across a very wide spectrum of disciplines.
In a 2-part series on the origins of Microson Research, Xconomy’s founder, CEO and editor-in-chief, Bob Buderi, examines Nathan Myhrvold’s expansion plan for Bill Gates in 1997.
The one person whom Myhrvold has most longed to cook for is Ferran Adrià. A few months ago, when he learned that his idol would be in Seaele, an invita[on went out. He proposed 50 courses in homage to a similar meal he’d had at elBulli. Adrià eagerly accepted. So did Dwight Garner of the New York Times’ Style Magazine, T.