Jim Simons on Taste Success in science depends less on raw intelligence and more on good taste. Knowing what’s a good problem to pursue and understanding your…Read more ->
Scientists with Door Open Great scientists work with their door open. Though keeping the door closed enhances short-term productivity, an open door invites…Read more ->
Alive Scientists Almost 90% of the scientists who ever lived are now alive. Book: The Art of Doing Science and Engineering Since about Issac Newton's time…Read more ->
Scientists and Ambiguity Most people like to believe something is or isn't true, but great scientists can tolerate the ambiguity. Book: The Art of Doing Science and…Read more ->
Selling Research Researcher should spend the same time on selling their work as doing their research. Book: The Art of Doing Science and Engineering "Selling…Read more ->