Brun was working during the early years of the first World War, and with travel disrupted and Europe's mathematical centers largely out of reach,
- Brun 's techniques were improved and improved and improved, and we went from nine prime factors to seven prime factors to three prime factors.
Bruno, to understand somebody, I always think you have to start with where they started and the the early context that they grew up in. And we were just
Bruno did the best he could to make it happen.
Bruno, thank you for making that happen.
Brunch or dinner? Oh, absolutely brunch.
Bruno Mars, De La Soul, Shania Twain.
Bruno Dumont. I always like feel bad foreign movies.
Bruno Mars was literally too far away so I decided start off to make viral in Korea first then move on.
Bruno Mars and Ben Platt.
Brunswick and I became a one of the lead and fastest Cooks because I'm just focused and that's what I do and I love
brunt of all taxation.
Brunel, before this had become quite so clear as it rapidly did become, looked at the system, and thought he was going to redo it from scratch, because that's
Brunel invested a lot of money in it himself, because that division between the engineer and the capital raising function was blurred back then.
Brunch-- you shouldn't have brunch.
Brunswick, the PR company, and I thought this was a very interesting idea.
Bruno a guy with blonde hair and blue eyes laughed and said of course not everyone chuckled knowingly why did it
- But Brun didn't care about which primes were left, he just needed to know how many were left.
What Brun really wanted was the count of twin primes.
Because Brun , didn't sieve by all the primes, there were some survivors that weren't prime at all, but numbers with many prime factors,
in Brun 's case up to nine.
Liz Brunick, welcome to the show. Thanks for having me on.
And brunch. So there's a bonus brunch chapter, which we're very famous for.
wanted Brunnhilde to carry out.
Maybe brunch maker? No.
And Brunel's a rather culty figure now, and I think he fits a certain modern idea of what a genius and innovator should be,
And Brunel implemented it on a huge scale on the line down in the south Devon.
Chronic brunch? Oh, that's a good one.
Chronic brunch-- Cafe Habana, probably.
Frank Bruni: Hi Gail, how are you?
Frank Bruni: I'm honored to do it.
Frank Bruni: -and I think one of the hardest things is to write in, with a sort of conversational allure of the way you speak.
Frank Bruni: -we'll talk a little about that now.
Frank Bruni: Since we're here on the day of the book's publication, what made you decide to write the book?
Frank Bruni: Now you just said people know you as a public eater- Gail Simmons: mmm hmm >>Frank Bruni: - not as a cook.
Frank Bruni ñ the path before you ended up at Food &Wine Magazine.
Frank Bruni: Right. Gail Simmons: For a living?
Frank Bruni: Very different restaurants- >>Gail Simmons: Very different restaurants- Frank Bruni: -from each other.
Frank Bruni: We'll come back to your Jeffrey Steingarten experience.
Frank Bruni: Did you have even a moment's hesitation or were you on board from the beginning?
Frank Bruni: What were your reservations?
Frank Bruni: Now that first season, since Top Chef was new, it couldn't have been as powerful as a magnet for young chefs that couldn't have been as-
Frank Bruni: His first one, yes.
Frank Bruni: Are there other particular chef, you call them cheftestants right?
Frank Bruni: Oxford hasn't picked it up yet?
Frank Bruni: -either because they've done much better or because they faded and you thought this was- >>Gail Simmons: Right Frank Bruni: - going to be an amazing spring board for them?
Frank Bruni: You make clear in the book, and I think it's clear from watching Top Chef that you judges are pretty firmly segregated from the contestants.
Frank Bruni: For the period you're judging them.
Frank Bruni: You mentioned the Chew, what do you watch on TV?
Frank Bruni: You mentioned travel just now.