FROM Nancy Kanter
Preschool TV: Sesame Street to Disney Junior Preschool TV is booming. That's good for business, but what about kids? Since the advent of Sesame Street in 1969 the field has expanded. Now there are entire channels -- like Disney Junior -- devoted to the youngest of viewers. The Business producer Darby Maloney sits in with Disney Junior executives and educational researchers as they test out a new show, Sofia the First -- at a preschool. Then she discusses the making of preschool TV -- princesses, muppets and the rest -- with Nancy Kanter, Senior Vice President of Original Programming at Disney Junior and General Manager of Disney Junior Worldwide, and Carol-Lynn Parente, Senior Vice President of Sesame Workshop, Executive Producer of Sesame Street.
Previewing James Comey's blockbuster testimony Former FBI director James Comey testifies Thursday in front of the Senate Intelligence Committee, but his opening statement has been released. In it, he says he felt pressured by Donald Trump to declare loyalty to him and publicly clear him of any wrongdoing in the Russia investigation.
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.