A Quote by Kevin Bacon
As I was coming up on the stage, there was one source that could make or break you, the New York Times. Inevitably there would be one actor singled out for a better review, or worse, than somebody else. The effect of that was cancerous, divisive.
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When Paul Beatty's 'The Sellout' was first published in America in 2015, it was a small release. It got a rave review in the daily 'New York Times' and one in the weekly 'New York Times Book Review,' too, for good measure. But by and large, it was not a conversation-generating book.
Some Sundays, I read it quickly - other Sundays, I savor it. I generally spend most of my time in 'The New York Times Book Review,' 'Sunday Business,' 'Sunday Review,' and 'The New York Times Magazine.' I turn all the other pages, only stopping when I find a headline that interests me.
I always wanted to make a living as an actor living in New York. A New York actor. What's better than that?
The French are pretty thin-skinned. The few times I mentioned a French writer in 'City Boy,' the relatives would ring up in high dudgeon. I once wrote a mocking review of Marguerite Duras in the 'New York Review of Books,' and good friends of mine in France got very angry.
I grew up in Wisconsin. It's not like growing up in New York or L.A., where you know somebody's cousin who does this. It was in the back of my mind, but I would never say that I wanted to be an actor, but as I look back, I was in every play I could possibly be in.
L.A. is cool. If I could have the rest of my family out there, I think it would make it that much better for me. As far as work and the weather, you can't really beat it. I just wish they had the New York social life out there. That would make it perfect.
You should look up some of the reviews. The New York Times review is so over-the-top funny. It's hysterical. You should dig it out.
There's something about coming up with something out of nothing. I work with somebody else's creation already, and I just try to make it better.
I was working at the 'New York Times,' ruing every second of my life, thinking how was I ever going to get out of here, and thinking that one could only do it the way newspaper people have always done it. I needed a scoop, and I would go out and I would dream upon coming upon fires or the sky falling in front of me or anything.
The world is telling you through The New York Times and The New York Review of Books "You must shut up. You must never appear again. Because you are not relevant to us." So you have to fight their attempt to destroy you, fight to continue feeling.
I have one rave New York Times review framed next to a flop Los Angeles Times review. And it's for the same show. These people watched the same show. That's what happens. They love it, they hate it.
I have one rave 'New York Times' review framed next to a flop 'Los Angeles Times' review. And it's for the same show. These people watched the same show. That's what happens. They love it, they hate it.
I started coming up to New York at age 17. There was a girl I met over the summer somewhere; I was chasing her. I would drive up to D.C., where I had made some friends, which was about four hours away, and we would take the bus up to New York.
I knew I wanted to be an actor, and I didn't necessarily need or want to be famous or a celebrity actor. But I wanted to be somewhere where there would be no ceiling on what I could accomplish, and I felt like if I stayed in St. Louis I might have a really great regional theater career or something, but that I wasn't going to be able to get much further than that. And it felt like New York and L.A. were the two places where you could end up being a TV star or you could end up doing regional theater, which would have been fine as well.
You're always going to have more traffic if you're a free website. But we've always admitted that the New York Times was behind other news organizations in making our stories available to people on the web. BuzzFeed and the Huffington Post are much better than we are at that, and I envy them for this. But I think the trick for the New York Times is to stick to what we are. That doesn't mean: Don't change. But I don't want to be BuzzFeed. If we tried to be what they are, we would lose.
The thing with food is that you can give 20 people the same recipe and the same ingredients, and somebody's going to make it better than somebody else, and that's the creativity of it. It's like music. You could have a bunch of people playing the same piece, and somebody's gonna play it better.
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