FROM Barry Freeman
Film Rating Advisors, Inc. The Motion Picture Association of American doesn’t like to reveal much about the workings of the ratings board that assigns those PG-13’s and R’s and sometimes the dreaded NC-17’s to films. Now, two former members of the MPAA ratings board have left their posts and formed Film Ratings Advisors, Inc. Barry Freeman and Howard Fridkin say that instead of taking a movie straight to the MPAA and possibly coming away with an undesirable rating, filmmakers can come to them for advice. Kim Masters talks to Freeman and Fridkin about why the MPAA rating board’s decisions can sometimes seem arbitrary, and what a filmmaker has to gain by going to an outsider first.
Why did Jared Kushner want a back channel with Russians? News broke Friday that President Trump’s son-in-law and senior advisor, Jared Kushner, tried setting up a back channel between the Trump transition team and the Russian government. What are the consequences for Kushner, President Trump, and the investigation into Russian meddling?
Why is Trump so behind on filling staff jobs, establishing concrete policies? Yesterday Donald Trump signed a “decision memo” to revamp the air traffic control system. But there was little legislative detail in the plan. There’s not much to other splashy announcements from the White House, including tax cuts and the arms deal with Saudi Arabia. And hundreds of positions are unfilled in federal agencies.
Trump says goodbye Paris Accord: What does it mean for U.S. and the planet? President Donald Trump announced Thursday that the U.S. will withdraw from the Paris Climate Accord, the landmark international agreement to limit greenhouse gas emissions. Trump was to renegotiate a new deal, but will that happen?
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.