I think that there is a role for food to be art; and when food is art, it can have drama, it can have spectacle, it can be theatrical. It can be this amazing experience.

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

Most decisions are seat-of-the-pants judgments. You can create a rationale for anything. In the end, most decisions are based on intuition and faith.

The first thing that is not obvious to people is global warming is a less-than-1% effect. It's like being shortchanged at the bank by a penny every dollar. Over a long period of time with lots of transactions, that piles up.

Within NASA, the shuttle is perhaps the least-groundbreaking project. Recall that Apollo was about creating brand-new technologies that did something unprecedented - putting men on the moon. The shuttle is, by comparison, a relic designed to make going into orbit routine.

A person's basic humanity is not governed by how he or she came into this world, or whether somebody else happens to have the same DNA.

Nobody wants a prediction that the future will be more or less like the present, even if that is, statistically speaking, an excellent prediction.