Nathan Myhrvold, co-founder and CEO of Intellectual Ventures and the former chief technology officer of Microsoft, speaks about his journey into sous vide cooking, the problems he sees with the Slow Food movement, and why food photography has never been considered a high art.

Nathan Myhrvold on the Art and Science of Food

A podcast featuring candid, revealing long-form interviews with curious and courageous people about their life and work through the lens of time. Host Spencer Bailey speaks with leading minds on how they think about time broadly and how specific moments in time have shaped who they are today.

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The Brooklyn-based artist Adam Pendleton discusses the elusive, multifarious nature of his “Black Dada” philosophical framework; painting as a kind of technology; and why, for him, jazz is indefinable.

Adam Pendleton on His Ongoing Exploration of “Black Dada”

The British fashion legend Paul Smith talks about his deep, 40-plus-year engagement with the country of Japan, where he operates more than 150 stores; his long-view approach to building a business that transcends time; his ever-growing collection of rabbit ephemera; and the metamorphic impact of music and humor on his life and work.

Paul Smith on Imbuing Clothing With Joy and Humor

The Belgium-born writer and critic Lucy Sante, author of the new book “I Heard Her Call My Name,” a memoir about her recent gender transition at age 66, discusses various out-of-body experiences and dislocations she had in her younger years, why she thinks of the 1960s as “a kind of magic time,” her life-transforming literary journey, and her decision to open the floodgates of her womanhood.

Lucy Sante on on Transitioning Into Herself at Long Last

The British interior designer Ilse Crawford discusses her approach to crafting beautiful, highly original spaces that push against today’s speedy, copy-paste, Instagram-moment world; her early career in media, including as the celebrated founding editor of the U.K. edition of Elle Decoration; and her personal definition of the word “slow.”

Ilse Crawford on Creating Lasting, “Living” Spaces

The Italian chef Massimo Bottura, famous for his three-Michelin-starred restaurant Osteria Francescana in Modena, Italy, talks about the art of aging balsamic vinegar; his vast collection of thousands upon thousands of vinyl records; his deep love of Ferraris, Lamborghinis, and Maseratis; and how he thinks about the role of time, both literally and philosophically, in and out of the kitchen.

Nathan Myhrvold on the Art and Science of Food

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