Arts & Life

12:59pm

Sun January 22, 2012
Television

'The Bark Side' Tells Of Super Bowl Ads To Come

The dogs starring in "The Bark Side" were shot individually, then pasted together, says Mark Hunter, Chief Creative Officer at Deutsch LA.
Deutsch LA

12:48pm

Sun January 22, 2012
Movie Interviews

Actor Ralph Fiennes On Taking Risks With 'Coriolanus'

Caius In Charge: Ralph Fiennes directs co-star Vanessa Redgrave in his big-screen adaptation of Shakespeare's Coriolanus.
Larry D. Horricks The Weinstein Co.

For his directorial debut, actor Ralph Fiennes brings William Shakespeare's work to the big screen with a modern adaptation of Coriolanus. Fiennes also stars as the eponymous Roman general, a role he played on the stage 11 years ago.

The original play, Fiennes tells weekends on All Things Considered host Guy Raz, is complex.

"I had this feeling that if you were to clear away a lot of the denser passages, and shorten it and edit it, you are left actually with a very visceral, sinewy political thriller," Fiennes says.

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6:00am

Sun January 22, 2012
Movies

Checking In On The Sundance Film Festival

Host Rachel Martin speaks with entertainment reporter Stacey Wilson about this year's Sundance Film Festival in Park City, Utah.

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4:33am

Sun January 22, 2012
Books

'Cultural Revolution Cookbook': A Taste Of Humanity

Braised Pork In Soy
Melisa Goh NPR

From about 1966 to 1976, China's leader Mao Zedong enforced a brutal agenda. Everything was rationed during the Cultural Revolution. Millions of people were forced out of the cities and into the countryside, where food was even scarcer. The government controlled people's movements, their livelihoods, even their thoughts.

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6:00am

Sat January 21, 2012
The Salt

How One Former Vegan Learned To Embrace Butchering

Butcher-in-training Andrew Plotsky at the 2011 Young Farmers Conference.
Maggie Starbard NPR

The farm-to-table philosophy has been mostly about knowing where food was grown. For meat, that meant knowing if your chickens were caged and if your beef was grass fed.

But with the revival of the butcher shop, some young people are undertaking the largely lost art of butchering as a stronger way to connect with their food.

For 24-year-old Andrew Plotsky of Washington, D.C., that meant leaving his job as a barista in a snobby coffee shop to learn the process of raising an animal, slaughtering it and butchering it for a meal.

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