In the fall of 1945, my father was honorably discharged from the Navy. He was one of the lucky ones. He'd served on a destroyer escort during the war, first in convoys dodging U-boats in the Atlantic and then in the Pacific where his ship, the USS Schmitt, shot down two kamikaze planes. My dad always kept a framed picture of the Schmitt above his dresser, but, like most men of his generation, he didn't talk a lot about his war years.
Fresh Air Weekend highlights some of the best interviews and reviews from past weeks and new program elements specially paced for weekends. Our weekend show emphasizes interviews with writers, filmmakers, actors and musicians, and often includes excerpts from live in-studio concerts. This week:
Lately I've been re-watching vintage Truffaut movies, and I've been struck by the resurgent influence on American independent films of the French New Wave of the late '50s and '60s.
The Truffaut borrowings are fairly explicit in Noah Baumbach's Frances Ha, while Richard Linklater's Before Midnight takes its cues from Eric Rohmer's gentle but expansive talkfests. That's not a criticism: With mainstream movies seeming ever more machine-tooled nowadays, the impulse to reach back to an age of free-form filmmaking feels especially liberating.
The mythology surrounding The Doors has centered largely on its lead singer, Jim Morrison, who died under mysterious circumstances in 1971. Morrison is still considered one of rock music's tortured poets and sex gods, but instrumentally, The Doors' distinctive sound was based on Ray Manzarek's keyboard playing. His are the riffs made famous in such songs such as "Riders on the Storm," "Break on Through" and "People Are Strange."
A longer version of this interview was originally broadcast on June 28, 2012.
Marcus Samuelsson owns two restaurants in New York City and two restaurants in Sweden. He's cooked for President Obama and prime ministers, served as a judge on Top Chef and Chopped, and recently competed against 21 other chefs on Top Chef Masters. (He won.) He's the youngest chef ever to receive two three-star ratings from The New York Times.