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By Ray Pride Pride@moviecitynews.com

Soderbergh on film crickets

Todd Hill of Staten Island Advance blogs part of an interview with Steven Soderbergh, where he talks about movie reviews. “I just don’t read them. It’s just not something that helps me at that point. First of all, I’m usually already two movies away from what they’re looking at. They have a role, they just don’t really have a role for me. I’m aware of the general critical response to sswish_d195.jpgsomething as it affects the business life of the film. If you make a film that’s kind of a specialty film and you get trashed by everyone you’re going to have a tough time trying to break through. It’s like getting hit by a car and six months later somebody going, ‘You shouldn’t have stepped in front of that car.’ Yeah, okay. Wish you had been there. I have nothing to say in response. The film is what it is… I’m sure we all have complex feelings about the Internet. On the one hand, in theory, if you write about movies you can go on the Internet and write a 5,000-word piece on something if you’re so moved. The question is whether anybody will get to word 500 before they go, ‘Oh Jesus, just tell me how many stars.’ Culturally, that kind of question of whether there is a place for that kind of ruminative, complex criticism, that’s an open question, and not just for cinema, for everything.”

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“I’m disappointed that I wasn’t able to convince the people that it was in their own interest to modify the way in which the business ran, so as to be profitable. I [attempted] to create at The Tribune the same kind of collegial environment that’s been so successful in everything else we’ve done. But it takes two to tango. In my experience, newspaper people are at least as greedy as anybody else and any perception to the contrary is perpetuated by the media itself.”
~ What Sam Zell Believes About His Tenure With The Tribune Company

“I was never let down by the hot dogs, bought from Chicago’s irreplaceable Vienna Beef, which were split down the middle, griddled and laid in a toasted potato bun with or without the classic Chicago garnishes. Better yet is the Bird Dog, a smoked chicken and apple bratwurst from Usinger’s of Milwaukee How the burger could change lives I never divined, but on occasion it was magnificent, as beefy and flavorful as the outer quarter-inch of a Peter Luger porterhouse. More often, though, the meat was cooked to the color of wet newsprint, inside and out, and salted so meekly that eating it was as satisfying as hearing a friend talk about a burger his cousin ate.”
Critical Eating: NYTimes Resto Critic Pete Wells Makes A Mouthful Of Shake Shack

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