FROM Dan Jinks
'Big Fish' the Musical In the late 90's, John August read the book Big Fish by Daniel Wallace and convinced Sony to buy it for him to adapt into a movie. That film , directed by Tim Burton, came out in 2003. Even then August knew he wasn't done with the story. For the last nine years he's worked on developing Big Fish into a Broadway musical . Now it has just opened to preview audiences at the Neil Simon theater in New York. John August and producer Dan Jinks, who with his partner produced the movie Big Fish, talk with Kim Masters about their learning curve in mounting a musical and the differences with making movies. Plus, they outline how they carefully developed the story for years in secret with Tony-nominated lyricist and composer, Andrew Lippa.
Lucia Micarelli: An Evening with Lucia Micarelli Violinist and actress Lucia Micarelli visits The Treatment to discuss her emotive performances as she prepares for PBS' An Evening with Lucia Micarelli.
In 'Speechless,' Scott Silveri combines comedy, family & disability Scott Silveri has written and produced sitcoms for more than 20 years. In all that time, he never encountered a TV family that looked anything like the one he grew up in -- with a mom, a dad...and a brother with cerebral palsy. He changed that with his show Speechless on ABC. Silveri tells us about looking to his own past for stories, and why he was determined to make a family comedy and not just a "disability show."
From Trump to farm to slaughterhouse to restaurant So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood Farmers' Market.
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.