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Celebrity on celebrity: are we losing the art of the big star interview?

2 days ago
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We live in a time where ultra-rich businesspeople have accrued more wealth and power than ever, creating a growing sentiment that they ought to be held to account, no doubt exacerbated by the fact that a wealthy businessman is in his second self-enriching term in the US presidency.So naturally, CNN, Donald Trump’s supposed nemesis, has figured out the best way to use their resources to better interrogate this elevated class: by letting them interview each other about their businesses.The 1 on 1 is named not for an actual journalist going up against a major business leader; they would probably never agree to that.So instead, CEOs can “grill” each other about whatever they mutually agree are the correct things to ask fellow elites.A spokesperson says these conversations will be “refreshingly direct”.

Refreshing to who, exactly, is not specified, but you can take a guess.This is disappointing but also inevitable.Interviews, especially on-camera interviews with people not directly involved with politics, have increasingly become all-subject, no-perspective affairs, starting from the ground zero of the entertainment industry – a leader in content-light mutual admiration.For a splashy new Vogue piece, for example, the journalist whose byline is affixed to a conversation featuring Meryl Streep and Anna Wintour, tied to the release of The Devil Wears Prada 2, takes the fly-on-the-wall version of journalism to an extreme: the “moderator” of this conversation is Greta Gerwig, Streep and Wintour’s fellow celeb.Chloe Malle, the writer and Wintour’s successor as Vogue editor, meanwhile, compares herself to a “court stenographer” without mentioning that in courts, typically the lawyers and judge aren’t all on the same team.

There’s no byline at all on the introduction to another recent piece where Marc Jacobs – finally, a leg up for this underappreciated figure! – interviews Sabrina Carpenter.Presumably someone else was actually in the room with them – unless Jacobs brought his own recorder, did his own transcriptions and anonymously wrote that intro.Journalists, apparently, should be neither particularly seen nor heard.This approach isn’t new to the 2020s.For years, Interview magazine thrived (or at least existed) based on the idea that it might be more fun to pair up celebrities for a friendly chat, rather than hire an actual experienced interviewer to grill one or the other.

And they weren’t entirely wrong! Of course there’s something tantalizing about the second (or in the Vogue case, third) person in the article or on the video also boasting a marquee name,It can feel like two interviews for the price of one,Plenty of film fans look forward to Variety’s annual Actors on Actors series, where, say, Adam Sandler chats with Ariana Grande, Leonardo DiCaprio mixes it up with Jennifer Lawrence, or Sydney Sweeney talks craft with Ethan Hawke,The pairings are often inspired and the clips go understandably viral,But watching the whole interview often leaves the viewer undernourished.

Sandler, for example, is notoriously press-shy, and once the charm of him trading anecdotes with Grande subsides, you realize that their interview is largely a series of compliment trades.Actors can be insightful about their craft, but they’re not all trained in the art of, say, asking follow-up questions.They’re also happy to leave whatever discomfiting subjects off-limits for their friends and peers.It’s almost a step beyond the canned, pre-approved questions that haunt some actual superstar interviews.Celebrities can talk to each other knowing that they won’t even have the momentary secondhand discomfort of their publicist needing to tell Kate Hudson what’s off-limits.

She knows.She’s a celebrity, too.She gets it.This trend has plenty of antecedents; unsurprisingly, most of them once felt refreshing.It’s easy now to dismiss the insistently playful and substance-free gameshow vibes of Jimmy Fallon’s Tonight Show.

But after years of musty Jay Leno shtick, the idea that Fallon would coax his guests into shows of good-sport faith like dumb sketches or intentionally silly competitions was initially quite appealing; it’s not as if talkshow conversations were all that revealing anyway.Years later, however, with the genuine prickliness of David Letterman long off the air, his successor Stephen Colbert (the best current late-night chatshow interviewer) about to follow, suddenly there’s not much by way of contrast.Similarly, Amy Poehler’s popular Good Hang podcast is awfully appealing, given that it often involves Poehler talking casually (and seemingly openly) with a variety of celebrity friends and acquaintances.It’s also a kind of simulated, low-risk intimacy that skews highly affirming.It’s probably not a coincidence that Fallon and Poehler both got their big breaks on Saturday Night Live; chumminess disguised as spontaneity is a big part of late-night programming.

As a culture, we love to see celebrities put themselves out there as SNL hosts, even though of course the show is designed to make its guests look good.Now, cast members of that show also appear in interviewer-free promotional videos where they goof around playing Fallon-style quiz games or cooking competitions – and if something a little out of sorts does slip through, it becomes a mini-scandal.That’s the other obvious drawback to submitting to a real interviewer: so many cultural figures are so insulated that anyone who does say something more spontaneous immediately stands out – often as the target of online ire.Jack White had to release a statement re-explaining himself because an observation he made to the Guardian regarding his own musical process was perceived as slagging off Taylor Swift.(It’s exceedingly easy to picture the celeb-on-celeb version of that interview that would have steered the conversation away from White’s point and towards making sure that Swift was appropriately praised.

) No wonder plenty of those in a similar position would prefer a friendlier set-up that also doesn’t carry the baggage of being tagged as press-avoidant.Of course, complaining about celeb-on-celeb interviews as a writer creates a weird dynamic, too; it sounds like whining over being exiled from the cool-kid table.And there are, frankly, plenty of quasi-interviewers who make the oops-all-celebs approach seem like a smart one; red-carpet events and junkets are now lousy with underqualified influencers asking inane, sometimes genuinely ill-informed questions.By comparison, yes, Sandler and Grande are masterly interviewers.For that matter, this culture writer wouldn’t describe himself as a master of the form; interviewing people is much harder than writing essays or reviews.

It takes a lot of preparation and, scarier, practice, which can sometimes take the accidental form of, say, justified fretting that the guy from one of your favorite bands thinks you’re an idiot.That’s exactly why people who are genuinely good at it should be protected.Ultimately, it’s not of great importance whether or not an actor or musician can be coaxed into saying something genuinely interesting by a professional interviewer.But this insider approach has started to bleed into the art itself, not just the conversation surrounding it.Increasingly, most pop-musician biopics are produced in highly controlled environments where actors such as Colman Domingo or Miles Teller play ball with the Michael Jackson estate as a matter of course.

A gifted and brilliant film-maker like Sofia Coppola will make her first documentary where the subject is...her friend Marc Jacobs.Moreover, when this obsequiousness invades areas that affect more people’s lives, like CEOs who employ thousands of people, the kid-gloves treatment suddenly looks like a vastly worse trade-off for access.

(At least when two actors glad-hand each other for 25 minutes, there’s often a basic level of on-camera charisma that a couple of CEOs cannot guarantee.) By definition, the rich and powerful will always receive preferential treatment from someone.But the media doesn’t have to provide the furnishings – and the public shouldn’t have to be told that it’s any kind of journalism.
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Simpson’s-in-the-Strand, London WC2: ‘A rollicking list of cosy British joys’ – restaurant review | Grace Dent on restaurants

The British may not have the most sophisticated palates, but we are adorable in our culinary urgesAs we sit awaiting the beef rib trolley in the Grand Divan dining room at the whoppingly sized Simpson’s-in-the-Strand, we fizz with ideas of how to describe its wildly unfettered quaintness. “It’s all a bit Hogwarts, isn’t it?” I say to my friend Hugh.He’s been four times already, but then, Simpson’s is that kind of place: a handy-as-heck, posh canteen a short stroll from Covent Garden. There’s a twinkly, ye olde cocktail bar upstairs as well as Romano’s with its more European-style menu. But, for now, let’s concentrate on the Grand Divan

1 day ago
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Benjamina Ebuehi’s sweet and salty chocolate chip cookies recipe | The sweet spot

Everyone has different ideas on what makes the perfect chocolate chip cookie, with everything from thickness and chewiness to the amount of chocolate up for debate. In my opinion, no cookie is worth eating if it’s not well salted; without it, everything feels a little off balance and flat. My not-so-secret way of salting cookies is to use a bit of miso. Not so much that it becomes a miso cookie, but just enough to bring a slightly savoury, umami vibe that makes the cookies a bit more complex-tasting and not sickly sweet.Prep 5 min Cook 30 min Chill 3 hr+ Makes 12100g unsalted butter, softened 110g dark brown sugar 110g caster sugar 35g white miso paste 1 large egg 220g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 100g milk chocolate, roughly chopped100g dark chocolate, roughly choppedPut the butter and both sugars in a large bowl and beat for two to three minutes until creamy, scraping down the sides of the bowl often

3 days ago
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Gentleman’s Relish is toast after its maker axes the pungent anchovy spread

Fans of traditional British cuisine were heartbroken by news that Gentleman’s Relish was being discontinued by its manufacturer.But Jeremy King, who last month reopened Simpson’s in the Strand, has instructed his chef to create a version of the pungent anchovy-based condiment almost identical to the real thing for the 198-year-old London restaurant.King, who has run famed establishments including the Ivy, the Wolseley and Le Caprice, told the Guardian: “We actually make our own, due to the difficulty in obtaining, so are able to continue to serve it.”Simpson’s, which offers traditional fare including spotted dick and roast beef carved on a silver trolley, serves the relish on toast for £6.50

4 days ago
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Cream sherry: a forgotten taste that’s worth rediscovering

By the time I knew her, my granny was in her whisky and water era, but my dad clearly remembers a bottle of Harveys Bristol Cream in the drinks cupboard, ready to pour for friends after church in the 1970s. This is the enduring image of cream sherry, one that it has struggled to shake off. While other sherries – bone-dry fino and manzanilla (made by ageing palomino grapes under a yeast layer called flor), oxidative amontillado or oloroso, and sweet, single varietals such as pedro ximénez (PX) – have acquired new cachet among younger drinkers, not least because they’re relatively affordable, cream is the emblematic Little English tipple of a bygone time.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

4 days ago
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From soups and greens to roots, how to survive the ‘hungry gap’

Spring may have firmly sprung – I write this with a view of vivid yellow forsythia blossom in next door’s garden, and the melodious warble of full-throated birdsong – but though the greenery may be flourishing in our gardens, it’s a different story at the farmers’ market. Despite a few spindly spears of asparagus and miniature jersey royals making an appearance on our Easter tables last weekend, the new season of British produce doesn’t kick off in earnest for another few weeks yet. That means we’re now heading into the so-called “hungry gap”, an annual quirk of our relatively northern latitude, when temperatures are too high for much winter veg such as kale and brassicas, but too low for the more delicate likes of peas and broad beans to ripen – let alone high-summer treats such as berries, squash and stone fruit.Happily, many hardy winter crops store well, and are versatile enough to shake off their heavy winter coat of cream and butter in favour of a lighter treatment. The late Skye Gyngell gifted us a carrot, celery, farro and borlotti bean soup, Nigel Slater has an early spring laksa with purple sprouting broccoli (and some spinach, which I suspect you could use frozen), and Nicholas Balfe offers a ceviche with celeriac and a baked beetroot dish (pictured top) – both of which look just the thing to wake up your taste buds

4 days ago
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Rachel Roddy’s recipe for hazelnut and chocolate cake | A kitchen in Rome

Having been kept waiting for three hours, Dick Dewy leaves Miss Fancy Day snipping and sewing her blue dress. The plan is that he will return for her a quarter of an hour later, however, Dick convinces himself that he has been scandalously trifled with by Fancy and decides that, to punish her, he will not return. Instead, he leaps over the gate, pushes up the lane for two miles, takes a winding path called Snail-Creep, and crawls through the opening to the hazel grove in Grey’s Wood.Getting a class of 15-year-olds to relay/read the opening of chapter four of Under the Greenwood Tree, which is memorably entitled “Going Nutting”, is an extremely effective way to engage them with the majesty of Thomas Hardy. And the title is nothing compared to the line (as Dick vanished among the bushes): “Never man nutted as Dick nutted that afternoon

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