- Nathan, what do you think?
Nathan is a research scientist at the Allen Institute for AI and is the author of the amazing blog on AI called Interconnects.
Nathan, can you describe what DeepSeek-V3 and DeepSeek-R1 are, how they work, how they're trained?
Nathan, did you calculate this, or?
Nathan's brought up a completely new question.
Nathan's the founder and executive director of the nonprofit I'm From Driftwood, which you'll be hearing about today, which is an online archive of first person LGBTQ stories.
Nathaniel Popper, for example, of "The New York Times"-- he writes about that skeptically, and he's right to be skeptical.
Nathalia, a fellow Bostonian, is a former fellow at the Reagan Institute of Mass General Hospital, MIT, and Harvard University, the University
Nathan: My name is Nathan Fields.
Nathan: Right. Alan: Please tell your story.
Nathan: Mm. My story begins in 1985.
Nathan: Well. Death Row is, I mean, when you're somewhere that you know you's not supposed
Nathan: Uh, as for me, I was released on bond first.
Nathan: I call it-- Jeff: Come on over here.
Nathan: Yes. I call it a cookbook.
Nathan: OK. Jeff: I'll talk to you after that.
Nathan: Cool. Jeff: And you're welcome.
Nathan: OK, well thanks. So I just wanted to tell you a little bit about the book. There's some fun facts we have on it. Six volumes, 2,438 pages, 1.1 million words. If you put
Nathan: So, we had two philosophies on that. The first is that part of cooking is presenting.
Nathan: And so, when we set out to do this, I told one of the people we were interviewing for art director, I said, "Look, I wanna show people a view of food that they've never seen
Nathan: Six hundred. Jeff: OK.
Nathan: Yeah, so about five years ago, I realized that there were all of these techniques out there, but there was no good place to learn it. And I realized that 'cause I was
Nathan: Sure. Well, I had somebody come up to me at an event and they said, "Well, you know I just love your book. It's fantastic, but your publisher's a complete idiot." And
Nathan: Well, I put a thing on our blog asking, just soliciting, lots of input and say, "Hey, we're trying to decide how many to print." And so, we had a lot of people
Nathan: So, I like lots of different kinds of food. And I don't have a single favorite meal. The most interesting restaurant in the world, by far in my view, is El Bulli in Spain.
Nathan: Right. Male Audience Member #1: in a sous vide container and that that heated up significantly faster.
Nathan: OK. So let me give a little background. So, if you Google "barbecue stall," S-T-A-L-L, you'll get a few links that are about a stall that sells barbecue, like at a state fair.
Nathan: So we also had a thermometer in the oven, and what's called a wet-bulb thermometer.
Nathan: Sure. Male Audience Member #1: OK.
Nathan: Sure, but the other thing is, you have to--. There's different things you want to achieve at different parts of cooking the barbecue. So, our high-tech approach to barbecue
Nathan: Yeah. Jeff: why did you get interested in cooking and how did you learn all this?
Nathan: So, I was interested in cooking my whole life.
Nathan: Well, but I'm pretty ambitious. So after that, I was a very enthusiastic self-taught chef for many years. Finally, while I was working at Microsoft, I decided to go to chef's
Nathan: Well, I had enough leverage. I got it.
Nathan: Yes, exactly. I figured that was a good thing. So then, I was also always interested in technology and science. I never became a chef professionally. And there's probably
Nathan: Oh yeah. There's--.
Nathan: You can get a centrifuge at-- Jeff: I'm still looking for one.
Nathan: laboratory supply places. But they're used in every hospital for spinning blood-- Jeff: Right.
Nathan: including medical tests. So there's actually a, there's probably three places in the Bay area that are used centrifuge dealers--
Nathan: Yup. Male Audience Member #2: Yeah, my question would be what are the top three things that everybody does wrong that the average home cook could do just slightly differently and
Nathan: Well, "wrong" is a tough thing. But I'll give you a couple quick tips. I'm not saying anyone's gonna cook wrong. But the first one is, if you're making an omelet
Nathan: So, in the case of coffee, there's a whole coffee community which largely started
Nathan: Yup. Male Audience Member #4: So, could you go into how you selected these folks in the Dream Team? And what are they doing now that the book is out?
Nathan: So, I realized if I hadn't written software, I never would have written this
Nathan: Oh, we went off on so many tangents in this book it's ridiculous. So, one of the things--. That's sea urchin on cocoa noodles. So in our thing on heat and energy, everybody
Nathan: Yup. Male Audience Member #7: I would like it if you could expand a little bit on the spectrum of actually the heat-producing elements in barbecues, or kitchens, because what I don't
Nathan: OK. So, the simple answer to that is no. But here's the thing. Most traditional
Nathan: No, I think that pretty much covers it.
Nathan Turner on tuba.
Nathan started SparkFun -- how many years ago?