FROM Ron Howard
Ron Howard Ron Howard talks with Kim Masters about his two new films and how he handles big changes in the movie business. Howard shows himself to be a case study in adaptability; he's made a documentary for the first time in his career (Made in America will air on Showtime October 11); his new feature film, Rush , was rejected by the studios so he made it independently -- making it his first film financed outside the studio world in 36 years. He's become an avid Twitterer, regularly tweeting out photos to his 700,000+ followers. And while he admits that some of the changes in the business worry him -- after all Universal pulled the plug on his adaptation of Stephen King's The Dark Tower series -- he essentially reflects that changes is inevitable and cyclical.
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.
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.
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.