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- 04/25/16--10:42: _This $20 accessory ...
- 04/25/16--10:52: _Leonardo DiCaprio c...
- 04/25/16--11:03: _This is the audienc...
- 04/25/16--11:25: _Harrison Ford's inj...
- 04/25/16--11:52: _EXCLUSIVE: 'Blue Co...
- 04/25/16--11:59: _Netflix's website i...
- 04/25/16--12:01: _Be sure to learn th...
- 04/25/16--12:26: _Here's everything l...
- 04/25/16--13:12: _Prince's massive $1...
- 04/25/16--13:25: _A Victoria's Secret...
- 04/25/16--14:09: _Disney plans to cre...
- 04/25/16--16:43: _A new documentary g...
- 04/26/16--09:37: _Michael Strahan is ...
- 04/26/16--09:50: _Beyoncé’s 'Lemonade...
- 04/26/16--10:36: _Beyoncé’s new album...
- 04/26/16--11:00: _How the free-to-pla...
- 04/26/16--11:05: _Here are the reveal...
- 04/26/16--11:16: _'Game of Thrones' s...
- 04/26/16--12:02: _Bill Simmons' new H...
- 04/26/16--12:05: _Anthony Bourdain di...
- 04/25/16--11:03: This is the audience Hulu says is most overlooked by TV networks
- 04/25/16--11:25: Harrison Ford's injury saved 'Star Wars'
- 04/25/16--11:59: Netflix's website in 1999 looked nothing like it does today (NFLX)
- 04/25/16--12:26: Here's everything leaving Netflix in May that you should watch
- 04/25/16--13:12: Prince's massive $10 million home is being turned into a museum
- The mobile gaming app market is so big it makes other app categories seem small by comparison. Mobile gaming apps accounted for 20% of active apps in Apple's App Store in March 2016, according to AppsFlyer. That’s more than double the second most popular category, business apps.
- It's only going to keep growing as quality smartphones become more accessible and more consumers look to their smartphones for gaming. In the US alone, 180.4 million consumers will play games on their mobile phones in 2016, representing 56% of the population and a whopping 70% of all mobile phone users, according to estimates from eMarketer.
- This quick growth is resulting in numerous growing pains. Saturation in the market has led to the dominance of the free-to-play (F2P) monetization model, which in turn has led to sky-high marketing costs.
- As marketing costs for mobile gaming apps has skyrocketed, so has the tendency for apps to focus on the very small segment of players who spend money in-app. This has resulted in game mechanics that optimize the amount of money being spent by this small user group, which can often alienate the large swath of users who do not spend money in-app.
- There are numerous new solutions coming to market that offer developers and publishing houses a diverse selection of monetization models which combine in-app purchases with other methods.
- Sizes up the current mobile gaming app market and its future growth trajectory.
- Examines the role of free-to-play (F2P) games in the greater mobile gaming ecosystem.
- Identifies the major threats and opportunities inherent in the current mobile gaming market and in peripheral markets such as marketing.
- Explains the current monetization conundrum wherein the vast majority of revenue comes abysmally small segments of mobile gamers.
- Presents new approaches and solutions that can help mobile gaming apps monetize without alienating swaths of mobile gamers.
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Shortly after unveiling a 24-kt gold Nintendo that costs $5,000, retro game hardware manufacturer AnalogueNT is back with a more price-conscious offering.
Dubbed the Retro Receiver, the $20 accessory acts as a Bluetooth receiver, letting you connect wireless controllers to the original Nintendo or AnalogueNT without any internal modification.
This product is a collaboration between AnalogueNT and retro-inspired controller manufacturer 8bitDo, so unsurprisingly all of 8BitDo's Bluetooth controllers are compatible with the Retro Receiver. But support isn't limited to just 8BitDo's controllers, all PS3, PS4, Wiimote, and Wii U Pro controllers are also supported.
The Retro Receiver is available now, so if you've ever wanted to play 8-bit games on their original hardware without the hassle of wires, here's your chance.
Leonardo DiCaprio gave an impassioned speech about climate change to hundreds of world leaders Friday. The group was assembled by the United Nations to sign the Paris Agreement, an international climate change agreement to lower emissions and keep warming levels below 35.6 Fahrenheit.
Story by Anjelica Oswald, editing by Stephen Parkhurst
Hulu maintains a massive library of over 3,000 TV shows, and one of its big tasks is deciding which shows to license.
That means Hulu spends a lot of time poring over different data points, including how much shows are pirated, according to VP of content acquisitions, Lisa Holme.
Holme reviews a hefty number of shows.
So are there any shows that TV networks aren’t producing that she wishes they would?
Holme says she’s found that one particular group tends to be underserved by current TV offerings: young bilingual Latino audiences who primarily like to watch shows in English. These are people who, though they are of Latino heritage, don’t necessarily like to watch every show in Spanish. They are more likely to watch Family Guy than Spanish-language programming, she says.
That is one reason why Hulu created “East Los High” in 2013, an English-language show that “centers around romance, dance, and the struggle of a group of Latino teens living in East Los Angeles.” The show has been renewed for a fourth season.
Hulu is by no means the first to go after this market, both in television and the media more broadly. But it has not proved easy for some.
Reaching a young, bilingual Latino audience was the purpose behind the initial conception of Fusion, a joint project between Univision and Disney’s ABC, which launched in 2013. But a few months after launch, Univision execs pivoted to brand Fusion as a destination for all ethnicities, and not focus on Latinos. This irked Disney, which recently sold its 50% stake to Univision, according to the LA Times.
Fusion has lost “tens of millions of dollars for Univision and ABC,” the LA Times reports.
But Holme characterized "East Los High" as a great success for Hulu, which seems reflected in the company’s continued support for the show as it enters its fourth season.
Harrison Ford's on-set injury inadvertently saved "Star Wars: The Force Awakens."
While filming "The Force Awakens" in 2014, Ford broke his leg when the Millennium Falcon's door slammed on it. The injury halted production for more than two weeks.
During a talk at the Tribeca Film Festival, director J.J. Abrams described how having to take a break from the filming process helped save "Star Wars."
"When I was on the set of the Millennium Falcon and we started to do work with Rey and Finn, the first time we did it, it didn’t work at all," Abrams told the audience.
The chemistry between Rey (Daisy Ridley) and Finn (John Boyega) wasn't playing out the way he wanted, so he needed time to fix it.
"It was much more contentious. I didn’t direct it right," Abrams said. "It was set up all wrong, and when Harrison Ford got injured — which was a very scary day — we ended up having a few weeks off, and it was during that time that I really got to look at what we had done and rewrite quite a bit of that relationship. So when we came back to work again, we actually just re-shot from the ground up, those scenes. It was an amazingly helpful thing to get these two characters to where they needed to be."
In February 2016, it was announced that Foodles Production UK, the production company behind "The Force Awakens," will go to court for violating health and safety laws, which resulted in Ford's injury.
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Discovery Channel is in production on a new TV series, "Blue Collar Backers," Business Insider has learned exclusively.
It features a group of millionaire investors who put both cash and sweat equity into new businesses.
These sharks aren't afraid to face a competitive market for business investments and loans with both their checkbooks and by rolling up their sleeves and getting grimy. Old-school, tried-and-true business techniques meet today's marketplace.
On each episode of "Blue Collar Backers," which premieres May 18 at 10 p.m. ET, the panel of successful businesspeople across various fields and trades will share the lessons they've learned over their careers with budding entrepreneurs. They'll then provide the funds, time, and hard work to help make businesses a success — no matter how messy it gets.
Leftfield Pictures, the production company behind "Pawn Stars," is producing the show for Discovery Channel.
Meet the stars of "Blue Collar Backers":
Brian Stark and Wes James, pictured above: Based out of Arizona, partners Brian Stark and Wes James found success on their own in the Phoenix area. Now for the first time, they want to make the most out of business opportunities in surrounding areas.
Cameron Davies, pictured right: He's described as a no-nonsense fabricator out of San Antonio, Texas. He has forged a successful career making food trucks for customers around the country. He wants to put his knowledge to the test by helping others achieve their dreams, while making some money along the way.
Ron Douglas, pictured right: A self-made millionaire from Denver's mountains, Ron Douglas has an elusive set of criteria when it comes to making a move on a business. Ron is loath to lose money, but also doesn’t want to see good people lose their shirts.
Cain and Cam Roberds, pictured right: Twin brothers Cain and Cam Roberds enjoy rolling up their sleeves and getting involved with their projects. These Mississippi boys bring the charm and ingenuity of the Old South to the table in a fun and unique way.
"Blue Collar Workers" premieres Wednesday, May 18, at 10 p.m. EST.
See the rest of the story at Business Insider
Netflix has gone through a whirlwind of changes since it began in 1997 as a DVD-by-mail service.
The company has navigated the change from DVDs to streaming to becoming a global TV network — leaving established competitors like Blockbuster in the dust. But it hasn't been without hiccups along the way (remember the company's disastrous attempt to split into Netflix and Qwikster?)
Jacinthe Busson, who runs the site UX Timelines, has compiled a timeline of Netflix's website changes from 1999 to present.
Here's how its look has evolved:
In 1999, Netflix hadn't even settled into its red color scheme yet. And there was an emphasis on Net and Flix as two separate entities. The name was stylized NetFlix, and there were things like FlixFinder (what they called their search feature).
By 2004, Netflix began to settle into its signature look, but it was still firmly in the pre-streaming era. One of its big draws: no late fees — "EVER!"
In 2008, Netflix introduced streaming ("It's easier than you think!"). But streaming still didn't have many new releases.
See the rest of the story at Business Insider
HGTV's "Property Brothers" and co-authors of "Dream Home," Drew and Jonathan Scott, gave us the inside scoop on tricky real estate code words. Look out for these terms on listings – they have hidden (and unpleasant) meanings.
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It’s that time again.
Titles are about to leave Netflix as we head into May, including standout titles “Blade Runner,” “Election,” “Bill & Ted’s Excellent Adventure,” and “Clerks.”
Below is the full list.
We've highlighted some titles we think you should check out (or re-watch) before they're gone in bold.
Leaving May 1
“Beware of Mr. Baker”
“Bill & Ted's Excellent Adventure”
“The Good Life”
“Kiss of Death”
“Mad Hot Ballroom”
“Mona Lisa Is Missing”
“Ralphie May: Austin-tatious”
“Terms And Conditions May Apply”
“That's What I Am”
“Truth or Die”
“Young & Handsome: An Evening with Jeff Garlin”
Leaving May 2
“Slightly Single in L.A.”
Leaving May 3
“JFK: The Smoking Gun”
See the rest of the story at Business Insider
Prince's Paisley Park home, in a suburb of Minneapolis, will become a museum to honor his legacy.
“We will turn Paisley Park into a museum in Prince’s memory," the late singer's brother-in-law, Maurice Phillips, 52, told British newspaper The Sun. Phillips is married to Prince's sister Tyka Nelson.
"It would be for the fans. He was all about the fans — this would remember his music, which is his legacy," he continued.
As for Prince's notoriously reclusive nature, Phillips said, “Prince was always private but would have wanted his music remembered.”
Prince died last Thursday at the Paisley Park home. The 65,000-square-foot facility is reportedly worth $10 million and was completed in 1987 after three years. The ground floor consists of production facilities, including recording studios, a sound stage, and a large rehearsal hall. Executive offices and Prince's personal living area make up the second floor. It also houses the famous Prince vault, which reportedly holds a treasure trove of unreleased songs by The Purple One.
One of Prince's four living siblings, Nelson was very close to Prince and is reported to be the most likely to inherit his estimated $300 million estate. Unless Prince set down a plan for how his estate would be specifically handled after his death, Nelson would be able to make the decisions on how to handle his estate, which would include his songs, his likeness, his name, and his property.
The official cause of Prince's death is pending the results of an autopsy completed on Friday, though foul play and suicide have been ruled out.
Get a look inside Paisley Park in the video below:
Victoria's Secret model Alessandra Ambrosio braved two consecutive weekends at the Coachella Music Festival.
Ambrosio brought her 7-year-old daughter, Anja, to the second weekend and took the tyke everywhere — including a Guns N' Roses show.
Story by Aly Weisman and editing by Kristen Griffin
Disney on Monday announced a multi-year deal with Nokia to use its one-of-a-kind virtual reality camera, called the Ozo, to produce "VR experiences to complement Disney's theatrical releases."
"Specially-created VR content is one more way we can transport people even further into the worlds our filmmakers create," Walt Disney Studios CTO Jamie Voris said in a press release.
The $60,000 Nokia Ozo camera was unveiled last November. It was designed to help pioneering filmmakers create new content for virtual reality headsets, but it was also designed to be relatively small, light, and inexpensive compared to most film-style cameras.
Take a look.
This isn’t your dad’s camcorder. The $60,000 Nokia Ozo is meant for amateur and professional filmmakers that are serious about making virtual reality content.
The camera itself is sleek, and it only weighs 9.3 pounds.
Aside from filming, you can also continuously stream from the Ozo for live broadcasts in virtual reality.
See the rest of the story at Business Insider
"Weiner" provides an exclusive look into Anthony Weiner's failed mayoral campaign.
Video courtesy of IFC Films
Michael Strahan will exit his cohost spot on "Live! with Kelly and Michael" sooner than expected.
Strahan is leaving his cohosting duties alongside Kelly Ripa to join "Good Morning America" full-time. He was originally going to stay at "Live" until September, but he will now finish his run in May, a show publicist told Business Insider.
"After meeting with the producers of both 'Live' and 'Good Morning America,' and after speaking with Kelly and Michael, we have decided on a plan that best advantages both shows for the future," "Live" said in a statement provided to Business Insider. "To that end, Michael’s last day on 'Live' will be on Friday, May 13, which not only gives the show the chance to have a nice send-off for him during the May book, but to also immediately begin the on-air search for a new co-host."
The statement further said that the plan "allows 'GMA' to start integrating Michael into the show more often this summer before his full-time start in September."
Kelly Ripa was reportedly upset with the news that Strahan would be leaving and how ABC went about it. She took time off the show and returned Tuesday with words about "respect in the workplace."
In the days leading up to the release of Beyoncé's "Lemonade" special on HBO, no one knew what to expect. But fans weren't the only ones unaware: even those involved initially had no idea what they had signed up for.
In an interview with W Magazine, former "America's Next Top Model" contestant and model Winnie Harlow explained that she almost turned down Beyoncé because she didn't know what the project was.
"Well, I was actually contacted by their team a couple weeks prior, but my agent at the time didn't get back to them because they wouldn't tell us much about the project," she said.
Thanks to a mutual friend Harlow was contacted again, and this time she accepted right away.
"A friend of a friend of mine works super closely with Beyoncé," she said. "She asked her for my number, gave me a call, and didn't really say much other than, 'Beyoncé wants you. Can you fly to New Orleans tomorrow?' Really, who can say no to that!"
Harlow flew to Louisiana after a guest-judging stint on "Germany's Next Top Model," and joined a roster of celebrities and influential women including Serena Williams, Zendaya, Amandla Sternberg, Quvenzhané Wallis, and musical sister duo Ibeyi to film scenes for the song "Freedom." Harlow is also in a scene for "Forward."
After her time on set, the model thanked Beyoncé and her mother for the experience.
"I wanted to thank her for acknowledging me as a strong black woman, and for uplifting and continuing to empower us all," she said. "That made her so happy. She said that's exactly what she wanted to do, and feels even more responsible now that she has Blue. I'm so happy to be a part of her iconic story now."
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Much of the discussion around Beyoncé’s new album concerns the project's juicy subject matter — namely, Jay Z's apparent infidelity.
What's getting lost in the hysteria is the actual music. From the collaborators to the instantly iconic lyrics, this is the best, most musically diverse album of Beyoncé’s career.
Story by Tony Manfred and editing by A.C. Fowler
The mobile gaming app industry is quickly growing. Over the past eight years, developers have flocked to create mobile games as smartphones became a mainstream consumer device. Technological evolutions including faster processors, larger screens, more input points, and better overall graphics capabilities, combined with dropping prices, brought the ability for gaming via smartphone to audiences larger than ever before.
In that growth and through that transition, smartphones as a gaming arena experienced its own evolution. More developers flocked to this medium, and the gaming sections of app stores became saturated. While mobile gaming apps using an up-front paid downloading model, wherein consumers paid a typically nominal fee to download an app, flourished in the early days of mobile gaming, the deluge of apps led to a change in monetization strategy. More apps started using the free-to-play (F2P) model, wherein a consumer can download an app for free, and is then later monetized either via in-app purchases or in-app advertising. Since that transition, most consumers have been conditioned to expect quality mobile gaming apps for little or no cost.
In a new report from BI Intelligence, we examine how the mobile gaming market has been affected by the transition to F2P monetization. We also take a close look at how saturation in the mobile gaming category, combined with the standard F2P model, has led to numerous issues for developers, including spiking marketing costs, the premium on acquiring users who will spend heavily within a game (called whales), and the impact that it's having on mobile gamers who do not spend in-app. The report then identifies innovations in mobile app marketing and engagement that seek to alleviate the issues of F2P and inadequate monetization in the fact of mounting marketing costs.
Here are some key takeaways from the report:
In full, the report:
Interested in getting the full report? Here are two ways to access it:
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Beyoncé's latest visual album, "Lemonade," explores some new, frank territory for the singer.
Though her husband, Jay Z, has long been featured on her songs, including successful collaborations "Crazy in Love" and "Drunk in Love," he's never quite been the central subject like he seems to be in "Lemonade."
The album — available on iTunes and Tidal — sounds like a collection of classic breakup songs, with Beyoncé listing her grievances about a man suspected to be Jay Z. But by the second half of the album, things get quite a bit more complicated.
Her rabid fans, of course, have been busy dissecting every word of "Lemonade" and trying to line it up with her and Jay Z's personal life. It may be as much art as autobiography, but many have connected the apparent infidelity mentioned in the album and the infamous video footage of a fight breaking out between Beyoncé's sister, Solange, and Jay Z in an elevator.
Here are the most revealing lyrics on "Lemonade" that seem to give a window into Beyoncé's marriage with Jay Z:
SEE ALSO: 41 movies you have to see this summer
"You can taste the dishonesty / It's all over your breath as you pass it off so cavalier"
Beyoncé comes out of the gates strong. On her album opener "Pray You Catch Me" — which most listeners assume is about her husband, Jay Z — she says that she can detect the lies on his lips. She ends the song by asking, "What are you doing my love?"
"Can't you see there's no other man above you? / What a wicked way to treat the girl that loves you"
Cowritten by Ezra Koenig of Vampire Weekend, who once tweeted one of the lines ("Hold up, they don't love you like I love you"), "Hold Up" rides a sunny reggae groove. But Beyoncé has harsh words for her man, telling him, "I smell your secret, and I'm not too perfect / To ever feel this worthless." Going through his "call list," she warns, "I'ma f--- me up a b----."
In the video for "Hold Up" from the "Lemonade" film, Beyoncé walks down a street causing destruction everywhere.
"What's worse, lookin' jealous or crazy? / Jealous or crazy? / Or like being walked all over lately, walked all over lately / I'd rather be crazy"
The refrain in "Hold Up" gets right to the point: Beyoncé would rather appear jealous than hide her emotions and feel like she's being used. She explored similar themes in "Jealous" from her 2013 self-titled album.
See the rest of the story at Business Insider
"Game of Thrones" star Emilia Clarke got a chance to look in the rearview mirror and give her younger self some directions.
Clarke, who plays fan favorite Daenerys Targaryen on the HBO hit show, dispensed advice to her 18-year-old self for Teen Vogue.
"Dear Emilia, you just turned 18," the 29-year-old actress started. "So as your future self, here is some advice I'd like t0 give you."
In the video, she covers topics including career lessons, body image, drinking, and relationships.
Here are some of Clarke's best nuggets of wisdom:
On staying the course: "That dream that you had your entire life, the moment that someone says that's not possible, it is."
On body image: "You are not as fat as you think you are. There's some women who look some way and there are other women who look another way, like a whole other way. And the way that the other women look, people love because they look like women."
On love: "You're going to feel some serious heartbreak... And the reason why it's going to hurt so much, it's because that heartbreak is going to make you doubt yourself. You put yourself out on a plate and you bear everything, and someone says they don't really like that. So, that makes your feel like you're not worth it. But you are, and there will be lots of people who will tell you you are worth it."
And just to give her younger self a hint at what's coming, Clarke ends the video with a nod to what job is waiting for her at HBO.
Watch the video below:
After months of minimal details, we finally know more about Bill Simmons' TV show with HBO.
According to The Hollywood Reporter, Simmons' show, "Any Given Wednesday with Bill Simmons," will premiere on June 22.
The half-hour show will air on Wednesdays at 10 p.m. ET as part of a 20-episode season that focuses on sports, pop culture, with guests, field reporting, and Simmons' "signature commentary."
Simmons stated in HBO's announcement, "I’m excited about the show, I’m excited about the title and I’m really, really excited to drop my first F-bomb on TV. We are going to figure out nudity down the road, as long as it’s tasteful."
HBO programming president Michael Lombardo said in a statement, "Bill Simmons represents a unique and distinct voice with a proven track record of challenging the norm and igniting debate and discussion on a wide range of topics. We are excited about the concept Bill and his team have developed for this show, which takes advantage of Bill’s intelligence, talent and insights."
Anthony Bourdain is a master storyteller.
In 2000, at 44, he was propelled into stardom by his bestselling memoir, "Kitchen Confidential." It's the tell-all of a Manhattan chef unafraid to talk about the grittier side of the restaurant industry, as well as his own past struggles with drug addiction.
Its success led to another book deal, with an accompanying Food Network show, both called "A Cook's Tour." He left his role as executive chef of the Manhattan French restaurant Les Halles and became a television personality who traveled the world, next with the Travel Channel shows "No Reservations" and "The Layover," and then the CNN series "Parts Unknown."
Over the past 16 years, Bourdain, now 59, has explored the cultures and cuisines in locales across 80 countries, and he's won three Emmys and a Peabody award.
Bourdain has intentionally avoided leading any food projects since leaving the restaurant industry, but next year his name will be attached to a 155,000-square-foot (think three football fields), $60 million international market in New York City's Pier 57.
We recently spoke to Bourdain about the seventh season of "Parts Unknown," premiering on April 24, Bourdain Market, his favorite place in the world to eat, and his extraordinary career.
The following interview has been edited for length and clarity.
Richard Feloni: What about your experiences from your travels in this upcoming season surprised you?
Anthony Bourdain: I knew a little of the Philippines already, but this was a chance to learn about the Filipino character, and why so many of them end up as caregivers, essentially, looking after kids, looking after sick people — that instinct to give. There's also a musical aspect that seems ubiquitous. We're trying to tell a very personal Philippines story, and that was a highlight.
Senegal was a surprise. It's unlike any country I've been [to] before. It's a slice of Islam that I think most people haven't seen, with a very different colonial history than a lot of people have seen. I think that's going to be a real eye-opener.
The situation in the Greek isles, where we shot, is very different from the mainland. They're doing fairly well in Naxos, mostly off predatory tourism, people looking for cheap prices in a buyer's market. They're doing pretty well compared to the mainland. So it's sort of an off-center perspective. And there is a shadow looming, however paradoxical it might seem, from the refugee crisis that has become an increasingly big factor in the country.
Feloni: You're now shooting an episode in Rome based on its dark fascist past.
Bourdain: It's not so much that it's a historical show. I think primarily I'm always looking to look at a place from a different perspective, and everybody's seen classic Rome, and the Colosseum, and the buildings of antiquity.
So I said let's look at a completely different side of Rome, the EUR [Esposizione universale Roma, the district Mussolini intended to be Rome's new center], fascist-era architecture, early [film director] Pier Paolo Pasolini, Brutalist architecture— I deliberately tried to stay away from antiquity and monuments. But from that, I certainly think it is obvious that — once I made that stylistic decision, I started to read a lot of history of when these structures were built and why.
I've been boning up on Mussolini-era Italy and there are a shocking number of similarities to current-day America, unfortunately.
I think it's worth remembering that Mussolini was elected. He was very, very popular, and basically could say anything he wanted on any given day of the week, completely reverse himself from his opinion yesterday and yet no one minded. I think that apparent need for a man on a horse, we might be in a similar time. I mean, I hope not.
Feloni: Are you getting at Trump specifically?
Bourdain: It won't appear in the show at all, but I hope it hangs in the air.
I mean, Mussolini served his country in combat and did a credible job, and I don't think you could say that about, you know ... this guy.
Feloni: Moving to some brighter news. When did the idea for this Pier 57 market first start? When did it move forward in a real way?
Bourdain: We've been working on it for about four, five years. I've always loved those Southeast Asian hawker centers and the big wet market of Hong Kong and São Paulo and Barcelona, and I was sort of bitterly resentful as a New Yorker that we didn't have that. We should. We're a big international city, our diversity is our strength, we have millions of people from all over the world, why don't we have a big market with democratically available, diversely priced food?
It's something we're missing, and given the opportunity to be part of a project that brings that to New York — I led that, and I don't know when it started to become something serious that looked like it was going to happen, I really couldn't speak to that.
This was an opportunity that arose in New York, and I'm a New Yorker. If I was thinking if this is an extension of me, I would have had little eateries in airports years ago.
This is not a supermarket or a food center, a food hall, or any of that. This is a market that will sell produce and fish, and there will be butchers and bakers. But it will also have one-chef, one-dish specialized, independently owned and operated stalls.
And we're doing absolutely zero Italian, no Italian anything. I mean, Mario Batali does that very well with Eataly, and I don't see any need to duplicate efforts. So we'll assiduously stay away from that. It's not of any interest or expertise in any case.
Feloni: How much time will you spend working on it once it's launched?
Bourdain: There will certainly be no business within the market that I didn't say yes or no to. Will I be driving a forklift? Probably not.
Feloni: What does it mean to you to have this giant project with your name attached to it?
Bourdain: I wish my name wasn't on it! [laughs] I think this is a great idea whether my name's on it or not. Personally, I would have been happy to live without my name on it. But wiser minds than me apparently thought it was a really important thing. I could live without that. I don't know. I've never done anything like this.
Artist's rendering of a portion of Bourdain Market, from Roman and Williams.
Feloni: Speaking of New York, I saw that you shared your favorite restaurants with The Daily Beast ...
Bourdain: Well, somehow it morphed from "What New York restaurants do you eat at when you come home from a long trip abroad" to "What are your favorite New York restaurants of all time"?
In any case, look, it's a respectable list and it accurately represents some aspects of my favorite places.
Anyways, date night is Korean barbecue. Also I love Tori Shin, I love to go for yakitori. That's sort of a go-to for me.
Feloni: What do you think of the New York restaurant scene right now?
Bourdain: I think it's good. I mean, it's come so, so, so, so far in just my lifetime. I mean, it would have been unthinkable, so much of what we have now would have been unthinkable 20 years ago, 25 years ago when I was still in the business.
You've got, like, tattooed young people all over the city and all over the country making their own sausages and curing their own meat and rotting things in their cellars and acutely aware of the seasons and aping obscure subgenres of Basque-specific restaurants. It is a wonderful thing. And chefs are themselves empowered by this admittedly bizarre and frequently hilarious celebrity-chef phenomenon.
But what it's done is it's allowed them to cook as well as they know how, because people are interested in their best game now, they're not showing up at their restaurant saying I'd like the chicken. They come in wanting to try Eric Ripert's food or Daniel Boulud's food, they don't go in there with a specific menu item in mind, and I think that's a really important change in the landscape over the last 20 years.
Feloni: Why do you think that's happened?
Bourdain: I think the celebrity chef thing. People started to put a face to the person in the kitchen, and they started to care about their opinion. And there are a lot of other factors as well, but I think that's an important one.
Feloni: How do you consider your influence? Xi'an Famous Foods, for example, blew up after you featured it on your show.
Bourdain: Look, I try not to f--- places up. You know what I mean? I'm aware of the fact that sometimes if we put this wonderful little neighborhood bar that's beloved by locals and no one else knows about it, if we put that on TV, that we could change its character forever, or that the owner might be happy for the additional money, but the other customers will be miserable and angry and I've basically ruined an important part of their lives.
I think about that a lot, and there have been occasions where we won't even give the name of the establishment that we put on camera. And there have been times where we deliberately shoot in such a way that you'll never find it.
I don't want to hurt people. I don't want to change the world in a bad way, if I can avoid it.
Feloni: In your book "Medium Raw," you start off by saying how your perspective has changed since writing "Kitchen Confidential." That was six years ago. When you look back at each of those versions of yourself, what do you see?
Bourdain: I know the guy who wrote "Kitchen Confidential" very well. He's not me anymore. I'm not boiling with rage. I don't live in this tiny tunnel-vision world. I had such a limited view of what reality was like outside of the kitchen doors, I had no clue! I never lived with normal people. I lived in the restaurant universe for my entire adult life.
I'm no longer the star of the movie. At all. That's it!
It's a huge relief in a lot of ways. And it's such an understatement to say that having a kid changes your life. You're just no longer the first person you think about or care about. You're not the most important person in the room. It's not your film. The music doesn't play for you — it's all about the girl. And that changes everything.
Feloni: And in those past six years, do you see a change in your relationship to celebrity food culture, or cooking competitions, or branding?
Bourdain: I work really hard to not ever think about my place in the world.
I'm aware of my good fortune. I'm very aware of it, and I'm very aware that, because of it, people offer me things. Opportunities to do extraordinary things. The ones that are interesting to me are collaborations. I get to work with people who 10 years [ago] I wouldn't have dreamed to have been able to work with. And that's a big change professionally, and it's something that I think about a lot. How can I creatively have fun, do some interesting stuff, not repeat myself? Have fun. Play in a creative way. I like making things.
Feloni: Are there any aspects of food culture, on the Food Network or elsewhere, that still bother you? Everyone likes to talk about the tension between you and Guy Fieri, for example.
Bourdain: No. I keep saying it's fodder for comedy, but I basically do a stand-up act in 10 or 12 cities a year. I stand up in front of an audience at a theater and I'm expected to talk for an hour. If you're sitting there in front of a couple thousand people who paid a lot of money to see you, they don't really want to talk about sustainable agriculture for an hour and a half. They would like the occasional dick joke. And the dick jokes better be funny!
So if you're a middle-aged dude walking around in a flame jacket, there will be the occasional joke about you.
Feloni: Was it about the personality, or the level of food, as well? In your own show, you visited Waffle House with chef Sean Brock.
Bourdain: I think Waffle House is such an important part of Sean Brock's career and life. And he just was so overwhelmingly enthusiastic about it in an earnest way. And I appreciate the mechanics of what they do. By the way, the way Waffle House works, the whole system is really interesting, and the fact that they're so completely forgiving of outrageously disgusting drunken behavior. Which is, of course, the only way to really appreciate the Waffle House. [laughs] I gather the food tastes really good because you're drunk. But if you're drunk and at the Waffle House, it's pretty awesome.
I could think of a couple of times I ended up in the Fieri Zone. Sean Brock took me to a place that he loved and that was important in his life. And David Choe took me to Sizzler, which was genuinely important to his life.
Ordinarily, these are not establishments I would have thought of going to. I'd never been to a Waffle House, I felt kind of stupid. I wish I had known more.
Feloni: What do you think the worst thing in food culture right now is?
Bourdain: I mean, there's always snobbery, of course.
A couple years ago, I'm holding my daughter's hand and I walk into the supermarket in my neighborhood — I live in the Upper East Side. We're there to buy oranges and lemons, right? And there's the organic produce and the nonorganic sections. And I automatically head over to the nonorganic and I look around and there are all these Upper East Side housewives looking at me like I'm a f---ing war criminal and they're about to call child-protective services. It was so bad that I slump over to the organic section just so these ladies wouldn't hate me.
Feloni: So it's just snobbery over nonsense?
Bourdain: I don't need a 10-minute description of my food. Look, it's annoying but not the worst thing in the world. At least people are interested enough to want to know the details. You'll hear the name of the farm, the name of the farmer, what my cattle was fed — I don't need to know all of that.
But I'm glad that people are aware and think about these things, and I'm glad when waiters and servers know. And I'm glad that chefs are making the real effort to get the best quality ingredients and that the public is more and more likely to appreciate it and even understand it. So I mean, it's good.
I just think that the great food writers, the great enthusiasts — like A.J. Liebling— is that they're not snobs. You can't be a great food writer and a snob about food and just want fancy, expensive ingredients. You have to appreciate the qualities of a properly greasy fast-food burger. Or a short-order burger, at least.
Feloni: How do you determine how your trips will unfold? Are there ever times on a shoot when you just get vicious food poisoning — do you still abide by that early philosophy that if you eat something and get sick, it might be worth it just for the experience?
Bourdain: I've found that you're not going to have the really great travel experiences if you're not willing to experience the bad ones. If you don't leave yourself open for things to happen to you, nothing really is going to happen to you, good or bad.
The great travel epiphanies seem to sneak up on you because you kind of f---ed up, you took a wrong turn, and you ended up in a place where you permitted events to unfold. That means you're going to eat some bad meals in your life.
Because I'm with a camera crew, people are being nice to us, they're giving us their hospitality, and often a lot of their self-image or their image in the neighborhood counts on that. I try very hard to be polite — meaning, I may end up at grandma's house and I may not like grandma's turkey, but I'm sure as hell going to clean my plate and compliment her on it because it's her house. And that's a really important part of being a guest. You eat what's offered wherever you are. That's ... [why] the show works the way it does, because not just me but my whole crew take that attitude, that we're happy and grateful to be there and we're willing to try anything that's offered in good faith.
I get ill very infrequently.
Feloni: So you just have to be up for things you normally wouldn't be?
Bourdain: It depends what you're looking for. I had a very good idea when I went to Libya and eastern Congo, I had a pretty good idea what the risks were, and what it was going to be like, and I made a calculated decision. In some cases, it was worse than we anticipated, or more difficult. In others, it ended up working out pretty well.
I try not to travel stupidly. I'm not looking to go full Geraldo [Rivera] out there in my flack jacket and sticking my head out of the foxhole just for a good shot. I have the responsibility to try to stay alive for my daughter, and to not get my camera people killed on some narcissistic television show.
Feloni: And when you are back home in New York and aren't going out, do you still cook?
Bourdain: Yes. Oh, I cook a lot. I cook for my daughter every day. I prepare my daughter's school lunch every day and I'll cook dinner every night I'm home.
I have some go-to dishes. But if my daughter doesn't like the idea of something, we're sure as hell not having it. I do Christmas and Thanksgiving and often New Year's at home and invite friends and family. Then all summer long I take an inordinate amount of pleasure in being a super-normal dad, like standing in the backyard with an apron and grilling cheeseburgers and hot dogs. Though I'm a little more organized than the average dad!
I do clambakes, steamer clams and lobster. Basically the greatest hits from my summer vacations as a kid. I try to inflict them on my family. Pasta, spaghetti and meatballs, I make a decent meatball. I love making meatloaf. I cook home food. I'm not doing anything too fancy. Even when I have friends over it's pretty straight-ahead. My daughter's birthday's coming up, I'm doing roast beef, Yorkshire pudding, gravy, succotash — and, oh yeah, my daughter asked for foie gras! This is a bad sign!
Feloni: After traveling the world several times over, is there a cuisine or part of the world that continually draws you in and surprises you?
Bourdain: Japan is endlessly, endlessly interesting to me. I just returned from shooting yet another episode there with Masa Takayama and, oh, it was just amazing. I've made more shows there than any other country and I don't think I've even scratched the surface and I don't think I ever will.
Feloni: Do you have a particular favorite Japanese dish?