FROM Jennifer Lee
How 'Frozen' Became a Modern Disney Classic Frozen 's writer/director Jennifer Lee and songwriter Kristen Anderson-Lopez talk with Kim Masters about the backstory behind the creation of this new Disney classic. For years the film had been in development at the studio but many were stumped as to how to adapt the story of Hans Christian Anderson's Snow Queen to the screen. One 'aha' moment came when Anderson-Lopez, writing with her husband, Bobby Lopez (Book of Mormon, Avenue Q), wrote the song Let it Go. Lee talks about how that anthem crystallized the movie for everyone at the studio and how she rewrote the script because of it. They also talk about subverting some of the Disney princess movie clichés and how John Lasseter, chief creative officer of Pixar and Disney Animation Studios, was supportive of all of it. Kristen Anderson-Lopez and Bobby Lopez Photo by Kevork Djansezian/NBC Chris Buck and Jennifer Lee Photo by Christopher Polk/NBC
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?
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.