FROM Ron Howard
Ron Howard Ron Howard talks with Kim Masters about his two new films and how he handles big changes in the movie business. Howard shows himself to be a case study in adaptability; he's made a documentary for the first time in his career (Made in America will air on Showtime October 11); his new feature film, Rush , was rejected by the studios so he made it independently -- making it his first film financed outside the studio world in 36 years. He's become an avid Twitterer, regularly tweeting out photos to his 700,000+ followers. And while he admits that some of the changes in the business worry him -- after all Universal pulled the plug on his adaptation of Stephen King's The Dark Tower series -- he essentially reflects that changes is inevitable and cyclical.
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?
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."
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.