Scanning thousands of native English clips with synchronized subtitles and exact timestamps.
Listen to native speakers pronounce “karen” in real conversational contexts with synchronized timestamps and subtitles.
-Karen? Karen?Karen.What, baby?
Karen.
Karen, how you've written this book in front of me here called Empire of AI: Dreams and Nightmares in Sam Alman's
Karen, I often try and steer conversations, but in this situation, I feel like it's probably my responsibility to follow.
Karen and Rob are here to talk about a quietly invasive force that might be contributing to just that, microstress.
Karen is formerly the editor of Harvard Business Review and an author who co-wrote three books with Harvard professor Clayton Christensen, "The New York Times" best seller,
Karen presents in her book about digital technology, its roles and limitations in natural research, and what the future of human-animal interactions
Karen, can you convince everyone else on this livestream why they should drink Merlot?
Karen, you want to go?
Karen, you-- please chime in here as well.
Karen asked the question of how you work with your brother.
Karen has a long and storied history at Google.
Karen's connected to me, and it can't just be one way.
Karen Wilson's mother had a stroke at age 50 and became paralyzed on one half of her body,
Karen in accounts payable wants to talk to-- headphones in.
Karen's hair was midway down her back, and it was beautiful.
Karen's actually great for that.
Karen just came out with a book called "Individualized Interventions for Children with Autism."
Karen Burthwright.
Karen is our dance captain and she teaches us how to how to crunk and stuff.
Karen you know all the tracks.
Karen has I think a great story to add onto this about the one night she went on as the frog princess.
Karen's in tonight.
Karen is here to talk today about her spiritual experience and journey with a near-death experience.
-Karen? Karen?
-Karen. Karen?
Karen and I bonded at Wisdom 2.0 and we had dinner together.
Karen. Karen or Carol?
Karen. Karen.
Karen's face.
Karen graduated with a degree from the University of Hawaii in Food and Human Nutrition, and went on to study pastry making at Le Cordon Bleu in Paris, France.
Karen Krasne: Thank you.
Karen: So I'm just going to kinda start with the concept of what Extraordinary Desserts is and what it's become.
Karen: I know.
Karen: Yeah, it's, I mean we're definitely offering more of vegan, gluten-free kinds
Karen: Well, almost to a boil, sometimes I don't like to bring it to a boil, because it creates a skin.
Karen: Sorry?
Karen: Nope.
Karen: Because otherwise, my crème brulee is going to seep out.
Karen: From the bottom, because it has a push out bottom.
Karen: Let's see.
Karen: Well, I'm not sure if it's ultra pasteurized.
Karen: Well this we take a tray like, this kind of a tray and we stick it in the oven
Karen: Oh that's a good point.
Karen: What is what in?
Karen: Oh, in a box.
Karen: Each of these cakes is on a cardboard bottom, and then it is usually on a doily, cardboard round and then it just goes in a cardboard box.
Karen: They don't ship, but they do travel, yeah.
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