Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of... →
Adam Richman
Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives... →
Since stepping down as laboratory director in 1999, I have devoted an increasing fraction of my time to international issues. I am involved with... →
Burton Richter
Refining is inevitable in science when you have made measurements of a phenomenon for a long period of time.
Charles Francis Richter
I have no time for specialized concerns, working themes or variations that lead to mastery... I like the indefinite, the boundless; I like continual... →
Gerhard Richter
No one gave a crap that I was the kid from 'Free Willy'. You're not in some wispy fantasyland where everyone's telling you... →
Jason James Richter
Of course, with the increasing number of aeroplanes one gains increased opportunities for shooting down one's enemies, but at the same time, the... →
Manfred von Richthofen
One can become enthusiastic over anything. For a time I was delighted with bomb throwing. It gave me a tremendous pleasure to bomb those fellows from... →
I have had an experience which might perhaps be described as being shot down. At the same time, I call shot down only when one falls down. Today I... →
Frankly, the reason I joined MENSA is because I was dating a guy at the time who spoke five languages and could solve a Rubik's Cube literally... →
Ashley Rickards