FROM Rob Schneider
‘Real Rob’ There’s a basic tenet in Hollywood that business is done with OPM: Other People’s Money. Rob Schneider is breaking this rule in a big way. The Saturday Night live alum (who you may also know as Deuce Bigalow, Male Gigolo or The Hot Chick, among others) has created the new TV show Real Rob. This time around he doesn’t have to deal with notes from network executives, but his project also has no network funding. Schneider is paying to make the series out of his own pocket and as of yet, he has no distributor. Schneider plays an exaggerated version of himself and he’s cast his real-life wife and baby daughter in the show, too.
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.
George Saunders: Lincoln in the Bardo (Part I) Lincoln in the Bardo dramatizes a grieving President Lincoln as he visits the grave of his beloved son Willie, who died at age eleven. In the novel, the buried dead believe they're not dead -- "they're sick and refer to their coffins as "sick boxes."
Accusations of lying fly between James Comey and White House During his testimony Thursday, former FBI Director James Comey accused President Trump and other White House officials of lying when they said the FBI was in disarray and its staff had lost confidence in him. President Trump’s lawyer said Comey was wrong -- that the president never asked for his loyalty, and never asked him to back off the investigation into former NSA director Michael Flynn.
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.