Tony Thomas

Josh, congratulations and thanks for your support of @SOFWarriorFnd !

@XCreators WILD! Donating all $100,000 to 4 charities to bolster who they serve -Center for Reproductive Rights👩⚖️ -Special Operations Warrior Foundation🎖 -CSI (Community Security Initiative) ✡️ -RobinHood Foundation🗽 Thank you @elonmusk + @XCreators + @nikitabier + @allegrajacchia

Part of our strategy? bbc.com/news/articles/…

Powerful!

Proud and grateful to be part of this great team!

We started Lux in 2000 with a simple conviction: the biggest opportunities lie at the frontier of science and technology that others find too hard, too early, or too confusing. Twenty-five years later, that conviction hasn't changed. What has changed is that the world has caught on. Now compute, automation, and biology have matured into scalable engineering disciplines, and what was once fringe "deep tech" has become essential infrastructure. New talent, new tools, and new industrial capacity now exist to turn the most cutting-edge technology across the physical, computational, and life sciences into enduring businesses. For these businesses and founders to become category-defining winners, they need meaningful capital and conviction. That is why we are especially excited to announce our largest fund to date, Lux Ventures IX, a $1.5B commitment to investing in the people turning sci-fi into sci-fact. Today entire sectors of aerospace, biotech, defense, industrials, transportation and beyond are being reinvented by a new generation of brilliantly ambitious, often irreverent, scientists and engineers. And while markets have changed and capital reshapes around fewer companies and larger checks, our focus on the craft remains constant. That focus matters because science doesn’t scale itself. The path from a result in the lab, only known to a few, to something durable the entire world will use requires a different kind of partnership. One that deploys the first $100K and the last $100M, that stays through the full arc of company-building, that mobilizes a powerful network of kinetic like-minded founders, and that treats capital as a tool rather than the product. Forty-four people at Lux now manage $7B, still operating with the same discipline and purpose we had on day one. We find and fund founders others have overlooked, back conviction over consensus, and build alongside these rebels of science and tech at every stage. We’re grateful to our valued LPs who've partnered with us through multiple cycles, and to the founders who trust us with their life's work. The mission continues, with even greater intensity and momentum. luxcapital.com/news/announcin…

@bznotes Great to see you my friend! Continued success!

Catching up on all things defensetech, department of war, and ventures with T2, 4-star former head of US Special Operations Command. @TonyT2Thomas

@ArmyWP_TrackXC Well done! 1980 Army XC CPT

We never get tired of winning championships! 🏆 #GoArmy

@RossTuckerNFL You do a great job broadcasting these games! You get the Academies.

Army 17 Air Force 10 Air Force ball. 7 minutes left. Turn channel to CBS now. Trust me.

@RobertIrvine 2 to go, please.

Some nights call for steak. Others call for lobster. Tonight calls for both. PAN-SEARED STEAK & LOBSTER THERMIDOR SERVES 4 YOU'LL NEED MAIN INGREDIENTS 2 tbsp grapeseed oil 4 steaks, center cut of beef top sirloin or filet mignon, 6 oz each 24 oz lobster tails, cooked and large diced 4 garlic cloves, sliced 2 bunches asparagus 2 tsp chili flakes Juice of 1 lemon Kosher salt and pepper, to taste FOR THE MASHED POTATOES 3 lbs large Idaho potatoes, peeled and quartered 4 tbsp butter 1 cup milk 1 cup heavy cream Salt and pepper, to taste FOR THE LOBSTER THERMIDOR SAUCE 3 tbsp butter 2 tbsp all-purpose flour ½ cup chicken stock 2/3 cup milk ½ cup tomato paste ¾ cup white wine 3 tbsp sherry 2 tsp Dijon mustard 1 bunch tarragon, picked and chopped FOR THE BEEF SAUCE 1 shallot, minced 2 garlic cloves, minced 1 cup red wine 2 oz heavy cream 3 cups beef or veal demi-glace (store bought) 2 tbsp sherry vinegar Kosher salt and pepper, to taste MAKE IT MASHED POTATOES 1) Bring a large saucepot of salted water to a boil. Add potatoes. Return to a boil and cook until fork tender. Drain the water from the potatoes. 2) In a separate small saucepan heat butter, milk, and heavy cream. 3) In a mixing bowl or in a warm pot and using a potato masher or an electric hand mixer, slowly blend butter, milk, and heavy cream mixture into the cooked potatoes. Potatoes should be smooth and creamy. 4) Season with salt and pepper to taste. Keep warm. LOBSTER THERMIDOR & SAUCE 1) In a sauce pan over medium heat add butter and flour, making a roux. Cook the roux for about 4 minutes or until the flour has cooked out. 2) Add the chicken stock, milk, and tomato paste. Cook for another 4 minutes. 3) Deglaze the pan with white wine and sherry. Continue to cook for another 3 minutes. 4) Finish the sauce with Dijon mustard and chopped tarragon. BEEF SAUCE 1) In small saucepan over medium heat add the shallots and garlic. Cook for about 1 minute. 2) Deglaze pan with the red wine and bring to a simmer. 3) Add the heavy cream and allow to reduce for 30 seconds. 4) Add the beef demi-glace and allow to come to a simmer. 5) Finish the sauce by whisking in the sherry vinegar. 6) Add kosher salt and pepper to taste. Set aside. Keep warm. FINISH & PLATING 1) Pre-heat oven to 350. 2) Place a medium stock pot of salted water on high heat and bring to a boil. 3) Place the Asparagus into the pot of boiling water and cook for 3 minutes until tender. Remove the asparagus from the water and place into ice water to cool down. 4) In a mixing bowl add lobster and thermidor sauce. 5) In a large sauté pan over medium-high heat add the grapeseed oil. Season the steaks with salt and pepper and sear on all sides for 3 minutes. 6) Place the pan of seared steaks in a 350-degree oven for 9 to 12 minutes until internal temperature reaches 125 degrees F for medium-rare. Remove the cooked steaks from the pan and allow the steaks to rest while finishing the meal. 7) Use the same sauté pan that the steaks were cooked in and add sliced garlic. Lightly toast. Add asparagus and lemon juice. 8) Place the mashed potatoes in the center of the plate. 9) Add the asparagus. Remove the steak from the oven and top with lobster. 10) Place the steak on top of the asparagus. Finish everything with the beef sauce.

@mttgrmm @IbrahimS15 Great feedback / perspective.

Thought a lot about if or how to engage, especially given @IbrahimS15's post hit some pretty broad reach (~1m views!), I figured it was worth saying something. We get a lot of nonsense hater flak, anons just chirping about what they think we do at Anduril or who they think we are as people... This is clearly not in that category. I see a sincere, genuine post - so here comes a genuine reply. First off, genuinely sorry this didn’t work out. I've had interviews go sideways (lots of them!)... It sucks. I know these moments sting, especially when you care about the mission and are excited about the company. Been there... A lot. Second, our recruiting process is designed to get a sense of both technical ability and how people might work on our teams, how you might collaborate, how you might communicate, etc. Sometimes nerves make that side of you hard to show, and that’s human. Third, interviews are intrinsically low fidelity, and doubly so for younger aka "early career" folks. Of COURSE someone could memorize some l33t algo or brain fart a basic fizzbuzz. We get a _very_ small window into someone's talent, personality, work ethic, and (most importantly) ability to learn (aka "slope"). I'm fond of saying that the absolute best, world-class hiring managers will still get it right like ~65% of the time. Sometimes we get it wrong, sometimes we get it right... sorta the nature of the game. And finally, honestly, feedback in the hiring process is a tough dynamic for companies. If we don’t give feedback, people get frustrated or make jokes about recruiting being black boxes (pleeeennnnty of memes out there about generic corporate HR people blanket rejecting without feedback... that's not really Anduril's style but the meme does exist). But then if we do give well-intentioned feedback, it can quickly end up here and we get publicly dragged for it a bit. There’s no perfect way to handle it, but we do try to be honest and fair. Wishing you the best Ibrahim. Keep going. The fact that you care this much means you’ll find the right fit, whether it’s at Anduril someday or somewhere else.

Yes, but…we can’t keep chasing “tech” in the Valley, in Austin, in Boston, etc. You need to get VC’s and technology companies under our roof, mated with war fighters/winners, understanding our challenges and bringing tech solutions at the speed of relevance. Good hunting!

Thanks for your leadership!

Mazloum and the YPG, one of the best partners we have ever had in that challenging part of the world!

Yeah it’s like all those terrible Europeans who migrated to the US during our formative years…uh, never mind.