Published Apr 6, 2023

Nassim Taleb on What Bitcoiners, Anti-Vaxxers and Deadlift Maxis All Get Wrong

Nassim Taleb critiques the pitfalls of technical ignorance in finance and online discourse, analyzing the Silicon Valley Bank's collapse and Bitcoin misconceptions while also sharing his culinary adventures with squid ink pasta, illuminating the importance of expertise across diverse domains.

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Nassim Taleb on What Bitcoiners, Anti-Vaxxers and Deadlift Maxis All Get Wrong

Topics covered

Popular Clips

Squid Ink Delicacies

Engaging Expertise

Banking Misunderstandings

Financial Advisor Success

Success and Innovation

Episode Highlights

Engaging Expertise

Banking Misunderstandings

Culinary Preferences

Related Episodes

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62: How The Biggest Bull Market Could Come Crashing Down

Making Bitcoin A Currency People Use

The Market's Big Bet on Low Volatility

Morgan Housel on the New Way We Think About Money

From MMT Advocate To Outspoken Critic

Nouriel Roubini Sees A Bad Recovery, Then Inflation, Then A Depression

Jim Chanos on Why Some of the Worst Hit Parts of the Market Still Have More Pain Ahead

58: Ignore Investing's Mathematical Underpinnings at Your Peril

What Will Crypto’s Market Structure Look Like?

Nouriel Roubini Predicts a Crisis 'Worse' Than the 1970s

Goldman's Jan Hatzius Believes the Hard Part Is Over

Here's What Just Happened to the Stock Market and the Economy

The Top 10 Things We Learned on Odd Lots in 2023

How A Post-Keynesian Economist Sees The Markets Right Now

Nassim Taleb on What Bitcoiners, Anti-Vaxxers and Deadlift Maxis All Get Wrong

Topics covered

Popular Clips

Episode Highlights

Engaging ExpertiseNassim Taleb discusses the importance of engaging with experts and maintaining rigorous publishing standards. He critiques influencers who lack technical expertise and emphasizes the need for intellectual discipline.

Engaging Expertise

Banking Misunderstandings

Culinary PreferencesNassim Taleb shares his insights on the best places to enjoy squid ink pasta and his personal journey in cooking this unique dish. He highlights regions like Lebanon and Italy for their exceptional recipes and discusses his own progress in mastering the art of squid ink pasta.

Culinary Preferences

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