Robert Scoble Quotes

I got lucky because my dad moved us to Silicon Valley before it really was known worldwide as an important tech hub.

Robert Scoble

Recitation: by Male by Female

Author Biography

  • Author Profession: author
  • Nationality: american
  • Birth: January 18, 1965

Topics

ImportantLuckyValleyUsBecause

The strongest thing I put into my body is steak and eggs. I just eat. I'm not a supplement guy. Steroids are not even a thought.

Jim Thome

ThoughtBodySteakEatEggsGuy

My mother is very positive and encouraging and nurturing, as a mother should be. She's my auditioning partner. She says when it's not good enough; she says when I'm ready.

John David Washington

PositiveGoodMotherNot Good Enough

My favorite bands were Emerson, Lake & Palmer, Jethro Tull, Uriah Heep, Grand Funk Railroad. If you listen to some of my early music, you can hear it.

John Tesh

MusicYouLakeEarlyRailroadFunk

I am proud to be a woman in the Senate.

Amy Klobuchar

WomanI AmProudSenateAm

Young fans want to know about the past and older fans also want to find new music.

Steven Van Zandt

MusicPastFindNewKnowYoung

Lot of things depend on the up bringing of a child.

Shiv Khera

ChildDependUpThingsLotBringing

To watch Lin Manuel Miranda... you could not make a better spokesperson for Broadway in a laboratory.

Rory O'Malley

BetterYouWatchBroadwayLaboratory

Brits are cool at the moment. We've taken over the world, what with 'Game of Thrones', 'Downton Abbey', One Direction... to be British is to be fashionable.

Russell Tovey

MomentCoolWorldGameDirection

Thanks to nanny, I've got a deep understanding of Russian tales.

Modest Mussorgsky

DeepUnderstandingThanksGotNanny

We all grew up with Chevy Chase and Bill Murray.

Lucas Till

UpChaseChevyBill MurrayGrew

I had done a lot of reading, relative for a kid, about World War Two, and I thought about Chamberlain a lot.

Douglas Feith

WarWorldReadingThoughtDoneKid

I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!

Christine McVie

WorkHard WorkCookingRestaurantGo

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