Adrian van den Heever tells me he has been wondering what to do with all those bottles of champagne he opens but doesn’t finish in one evening; it seems a pity to let the fizz go to waste. The obvious solution – inviting me around to help polish them off – doesn’t work quite so well now he’s in Palo Alto.
So he sought out local expertise and found that some research on the subject had been done at Stanford – almost within walking distance, which is probably just as well.
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