FROM Espen Sandberg
Kon-Tiki: Filming Two Movies at Once The Norwegian film Kon-Tiki may have lost the Oscar for Best Foreign Language Film this year but it became the highest grossing film in Norway's history. Now an English-language version is being released in the US and other countries. This isn't dubbed. It was made in English at the same time as the Norwegian version. So, actors would shoot the scene in one language and then again in the other -- and all of this took place out on the high seas. Filmmakers Espen Sandberg and Joachim Rønning speak with The Business producer Darby Maloney about their process and how the success of the film got them gigs with Hollywood heavyweights like J.J. Abrams.
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.
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.
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.