FROM Charlie McDowell
Charlie McDowell and Mark Duplass on ‘The One I Love’ Another Radius film, The One I Love, also has a non-traditional distribution plan. This sort-of-romantic, sort-of-mysterious indie went a route that’s known as ultra-VOD, meaning the film was available on demand for several weeks before opening in theaters. Guest host Michael Schneider of TV Guide Magazine spoke to the film’s director Charlie McDowell and star and executive producer Mark Duplass about why they opted to have The One I Love available for purchase or rental before hitting the big screens. In this case, McDowell and Duplass say quietly building a fan base through VOD has helped generate buzz for the theatrical release. But for this particular film, this multi-platform release plan requires a lot of trust in fans and critics. The One I Love has a plot twist the filmmakers would love to keep under wraps, especially for potential theatergoers. So far, people who’ve purchased the film early have done an impressive job of keeping spoilers off the internet. McDowell and Duplass hope that pattern will hold, at least for a little bit longer.
Terrorism in London: Lessons for the US This weekend’s terrorist attack in London left seven people dead and almost 50 injured. London police fatally shot the attackers, and ISIS claimed responsibility.
Industry insights and lessons learned from memorable guests We have interesting guests on The Business, and sometimes our conversations are too long to fit into one show. This week we give you stories that were too good to leave on the cutting room floor, including some sharp insights on making it in the industry from David Mandel, David Simon, Shawn Levy and Matt Reeves.
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.