Все публикации

0:32:00

23andMe CEO Anne Wojcicki on Elevating Preventive Health through Consumer Genetics

0:02:03

Olympics 2024: Meet Team USA's Head Physician from Stanford Medicine

0:34:23

Pfizer Chief Corporate Affairs Officer Sally Susman on Communicating in Crisis and the Value of Joy

0:04:24

First-generation med student and advocate for individuals with disabilities | We Are Stanford Med

0:02:01

Coping with loneliness | Stanford Medicine

0:01:08

Inside 'AI explodes' | Stanford Medicine Magazine

0:03:15

Stanford School of Medicine Graduation 2023 | Stanford Medicine

0:35:13

Philanthropist Alice L. Walton on Building Bridges to Art and Medicine in Underserved Regions

0:02:30

Using hypnosis to treat pain | 90 Seconds w/ Lisa Kim

0:01:01

Inside 'Health on a planet in crisis' | Stanford Medicine Magazine

0:52:43

Health Matters 2023: Food as Medicine - Eat Well for Longevity and Health

0:40:41

Health Matters 2023: Novel Therapies Offer New Hope for Patients with Mental Health Disorders

0:49:56

Health Matters 2023: How 21st Century Science Is Improving How We Age

0:38:55

Rite Aid CEO Busy Burr on Practicing Ruthless Vulnerability in Corporate America

0:03:07

New gene therapy gel heals painful skin disease | 90 Seconds w/ Lisa Kim

0:07:00

Physicians tackling climate change: Ashley Jowell & Praveen Kalra | Heartbeats & Hiccups

0:44:13

Stripe CEO Patrick Collison on Innovating E-Commerce and Accelerating Biomedical Research

0:02:53

Do padded helmets protect football players? | 90 Seconds w/ Lisa Kim

0:02:17

Impostor syndrome: You're not alone | Stanford Medicine

0:35:26

Zakia Rahman on skin cancer, skincare & treatments | Stanford Medicine Instagram Live Recording

0:34:38

Instacart CEO Fidji Simo on How Technology Is Improving our Relationship with Food

0:06:48

Good news for those w/ rare eye disease, non-arteritic anterior ischemic optic neuropathy (NAION)

0:03:51

Connection between anxiety and heart rate | 90 Seconds w/ Lisa Kim

0:33:41

UPSIDE Foods CEO Uma Valeti on Changing How the World Eats – for Good