FROM Rob McElhenney
John Landgraf; Rob McElhenney and Glenn Howerton The origin story of It's Always Sunny in Philadelphia is a lesson in chuztpah and initiative. Three friends and aspiring actors -- Rob McElhenney, Glenn Howerton and Charlie Day -- made a pilot as a short film for themselves. But what began simply, quickly developed into something more significant. They shopped it around town as a potential TV show and got a lot of bites. FX President John Landgraf talks about how the pilot came out of nowhere from three guys with no experience but how he was taken with it immediately. McElehenney and Howerton tell The Business producer Darby Maloney about those early days, what motivated them, and how they had the confidence to insist that they be the producers and show-runner despite having absolutely no experience producing TV. They talk about how they welcomed Danny DeVito in the second season. And even though the series is in its eighth season with plans for two more and has been sold into syndication on Comedy Central, it still doesn't feel like a huge success to them... partially because they get no Awards love.
Farewell LA freeways, Peter Shire is back Angelenos don't want more freeways but we seem not to want mass transit either. Metro has killed the 710 freeway extension, and bus and train ridership is down across the region. What's the future of getting around in LA? And, Peter Shire is having a comeback. What attracts a new generation to his playful ceramics and furniture?
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.
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.