FROM Jason Blum
Horror Producer Jason Blum The Business contributor John Horn interviews producer Jason Blum about his unique approach to making low budget horror films that hit big with audiences. Blum formed his business model off of his success with the first Paranormal Activity movie. Three years later he's built his company, Blumhouse , on the premise that efficient filmmaking on a budget with talented directors and high concept stories can score at the box office. His latest films are The Purge and Insidious: Chapter 2.
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.
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.
Revisiting showrunner Steven Bochco on his memoir Steven Bochco, the writer-producer behind record-breaking Emmy winners Hill Street Blues, LA Law and NYPD Blue, fought battles with everyone from out-of-control actors to network censors in his long career. He isn’t afraid to tell those tales in his memoir, Truth Is a Total Defense. This week we revisit the conversation where he shared some of his favorite stories with us.
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.