General

Why For did Walt Disney pull the plug on “Pinocchio”?

Jim Hill’s back with even more answers to your Disney-related questions. This time around, he talks about all the struggles that the “Shrek Forever After,” “Snow White and the Seven Dwarfs” and “Pinocchio” story teams went through

Published

13 years ago

May 21, 2010

Jim Hill

DonkeyBoy writes with a question related to Wednesday’s “The Art of Shrek Forever After” review. He wants to know about …

… that image of teenage Shrek you included with your article. You mentioned that this was a storyline that Mike Mitchell and his team developed for this Dreamworks film and then dropped. Did Mike tell you what that proposed storyline was supposed to be like?

Indeed he did, DonkeyBoy. The idea of giving moviegoers a taste of teenaged Shrek’s life in the fourth film of this series was to reveal how closely the ogre & Princess Fiona’s lives were intertwined. That – long before the storyline of the first “Shrek” had officially gotten underway – these two characters had actually crossed paths.

Here’s the set-up for this aborted sequence: Shrek has reached the age when ogre parents traditionally kick their their children out of the house. And almost immediately after he’s left home, this teenage ogre finds himself being pursued by an angry mob. And as Shrek racing down the
street, trying to evade capture, he’s almost run down by a royal procession.

“And who was supposed to be in this royal procession?,” you ask. King Harold, Queen Lillian and young Princess Fiona. In fact, the idea that Mitchell and his story team wanted to get across here was that this was the moment from the original “Shrek” ‘s backstory where the King & Queen were taking Fiona to the Dragon’s Keep. So that their daughter could then wait
in the highest tower for her true love to come along and break the fierce enchantment that Fiona was under (i.e. “By night one way, by day another”) with Love’s First Kiss.

The idea that Mike was trying to get across here was that – if it hadn’t been for that royal procession coming along – the mob would probably have caught this teenaged ogre and killed him. So – in a way – Fiona rescued Shrek long before Donkey & this ogre came along and rescued the princess from the Dragon’s Keep.

But in the end, Mitchell and the “Shrek Forever After” story team dropped this particular flashback because … Well, as fun as it may have been to stage a sequence in this film where young Princess Fiona and teenage Shrek almost meet … In the end, this interesting tangent didn’t really service the movie’s story. If anything, this flashback (along with another one that was supposed to have touched on Puss in Boot’s origins. Which – occurring to Mike – was at least a half hour long and had too many dark touches. “This would have been the ‘Schindler’s List’ of animation,” he laughed. “There’s a reason that we didn’t put that version of Puss in Boots’ backstory into production. It was way too depressing”) slowed down the story that DreamWorks Animation wanted to tell with the fourth installment of this popular film franchise. Which is sort of a Shrek-ish version of that holiday perennial, “It’s a Wonderful Life.”

Now where this gets interesting is the very idea that Mike Mitchell described to me (i.e. Shrek being forced to leave home at a young age by his parents. He and Fiona then meeting on the road as she’s taken to the Dragon’s Keep) wound up being the opening number of “Shrek the Musical.” Which – FYI – begins its National Tour at Chicago’s Cadillac Palace Theater on July 13^th.

(L to R) Brian d’Arcy James, Chester Gregory and Sutton Foster in the original Broadway Company of “Shrek the Musical.” Photo by Joan Marcus. Copyright 2008 DreamWorks Theatrical. All Rights Reserved

And when I told Mitchell about this, he chuckled and said “Well, it’s nice to see some of this stuff that we work so hard on eventually winds up being used.”

But ask any animation professional and they’ll tell you the very same story that Mike just told me. About sequences that they labored over for months. Only to then see these scenes wind up on the cutting room floor.

Perhaps the most infamous sequences to ever get cut of an animated featured were the lodge meeting, bed-building & soup-eating sequences from “Snow White and the Seven Dwarfs.” Some of these scenes for Disney’s feature length animated cartoon were well on their way to being produced when Walt opted to pull the plug. In large part for the exact same reason that Mike
Mitchell cut that teenage-Shrek-meets-young-Princess-Fiona from “Shrek Forever After.” Because – no matter how great the gags were and/or how skillful the animation was – these sequences didn’t advance “Snow White” ‘s story.

Mind you, it often took Walt quite a while to make up his mind when it came to cuts. As Neal Gabler recounted in his excellent “Walt Disney: The Triumph of the American Imagination” :

As early as November 1936, storyman Dick Creedon had suggested the possibility of lopping two scenes – one which the dwarfs meet to discuss whether they should let Snow White stay or, fearing repercussions from the Queen, make her leave, and another in which the dwarfs, having resolved to let her stay, decide to build her a bed so that she will not want to leave. “I
don’t think it has any purpose in the story now and will divert us at a point when we should start building our suspense tempo,” Creedon asserted.

Unconvinced, Walt proceeded to have the scenes animated anyway, as well as another in which the dwarfs were eating soup under the reproachful eye of Snow White, who is trying to teach them manners, though he warned of the bed-building: “take out all the superfluous stuff.”

The scenes were still in the picture as late as June 1937 – they hadn’t even been finalized until April – but Walt, like Creedon, finally decided that they had to go because they disrupted the flow of the narrative. Ward Kimball, who had animated the bulk of the soup-eating sequence, was crushed. He had spent nearly a year and a half on the section.

But – in the end – it didn’t matter how long individual animators had worked on sequences and/or the amount of time or movie that Walt Disney Studios had already spent on a project. If Walt felt that something wasn’t working, out the window it went.

Disney also ran into the same sort of problems in 1938. When – rather than have the team that he has assembled for “Snow White” sit by idle or – worse – get poached by the competition, Walt rushed “Pinocchio” into production. Which – according to Walt himself – was a huge mistake. Because (again quoting from the Gabler book) “ … (we didn’t have) a thing prepared. (We tried) to build a story before we even knew it.”

As you read through “Walt Disney: The Triumph of the American Imagination,” it’s kind of hard to hear about how the team at Disney Studios struggled to get a handle on “Pinocchio.” As Gabler explains:

The major drawback to the lack of preparation (on Disney’s feature length cartoon) was the failure to tackle fully the character of Pinocchio. As Walt put it bluntly at the outset, “One difficulty in ‘Pinocchio’ is that people know the story, but they don’t like the character,’ who, in the book, is often cruel. It is a sign of his dis-satisfaction with the character that Walt suggested that they enlarge the role of the Blue Fairy and have her appear in different
disguises, including that of a blue cricket, to help guide Pinocchio and keep him on a righteous path. But that was only an expedient. Walt clearly had no handle on Pinocchio, describing him at one point as “fresh,” like ventriloquist Edgar Bergen’s wise-cracking dummy Charlie McCarthy, or lusty, like Harpo Marx, grabbing for the fairy whenever she appears. He wasn’t even sure if Pinocchio should act like a puppet or a small boy or whether he should appear wooden or
flexible. When Frank Thomas, Milt Kahl, and Ollie Johnston took the former tack and animated 150 feet of the puppet early that February, Walt was displeased.

As the story goes, including the official story record, shortly after seeing Thomas’s animation, Walt decided to put Pinocchio on hiatus from February through September while the staff reworked the script. In fact, Walt kept working on, revising and sweatboxing scenes right through July, but he knew that he had hit a wall. Ham Luske claimed that after looking at the
storyboards of a scene where Pinocchio terrorize Geppetto’s cat, Figaro, he suggested to Walt that the audience would lose sympathy for Pinocchio unless the puppet had some way to discern right from wrong. As Ward Kimball told it, “fter six or eight months, Walt looked at it and he says, ‘It’s not working.’ So he threw it out and everybody had to start all over again.”

You’d be amazed how often this happened at Walt Disney Studios. Where – over the past 80+ years – projects have been chugging along through the development pipeline (Take – for example – the storyboards below. Which are from a never-produced Disney short, “Donald’s Beaver Hunt”) …

… only to then have the guy in charge (be it Walt or Roy E. or – nowadays – John Lasseter or Ed Catmull) say “It’s not good enough. Shut production down.”

And speaking of shutting things down, I think that’ll do it for this week here at JHM.

FYI: if you enjoyed the sketches that were used to illustrate today’s article, most of them came from the Spring 2010 catalog for S/R Laboratories. Which will be holding its biannual animation art auction next week. On May 24 – 25, to be exact. For further information on what other pieces will be coming up for bid this time around, please click on this link.

And remember, folks – if you’d like me to answer your Disney-related questions in a future “Why For” column – please send them along to whyfor@jimhillmedia.com.

Have a great weekend, okay?

General

Jens Dahlmann of LongHorn Steakhouse has lots of great tips when it comes to grilling

Published

6 years ago

July 4, 2017

Jim Hill

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Sure, for some folks, the Fourth of July is all about fireworks. But for the 75% of all Americans who own a grill or a smoker, the Fourth is our Nation’s No. 1 holiday when it comes to grilling. Which is why 3 out of 4 of those folks will spend some time outside today working over a fire.

But here’s the thing: Though 14 million Americans can cook a steak with confidence because they actually grill something every week, the rest of us – because we use our grill or smoker so infrequently … Well, let’s just say that we have no chops when it comes to dealing with chops (pork, veal or otherwise).

So what’s a backyard chef supposed to in a situation like this when there’s so much at steak … er … stake? Turn to someone who really knows their way around a grill for advice. People like Jens Dahlmann, the Vice President and Corporate Executive Chef for Darden Restaurant’s LongHorn Steakhouse brand.

Given that Jens’ father & grandfather were chefs, this is a guy who literally grew up in a kitchen. In his teens & twenties, Dahlmann worked in hotels & restaurants all over Switzerland & Germany. Once he was classically trained in the culinary arts, Jens then jumped ship. Well, started working on cruise ships, I mean.

Anyway … While working on Cunard’s Sea Goddess, Dahlmann met Sirio Maccioni, the founder of Le Cirque 2000. Sirio was so impressed with Jens’ skills in the kitchen that he offered him the opportunity to become sous-chef at this New York landmark. After four years of working in Manhattan, Dahlmann then headed south to become executive chef at Palm Beach’s prestigious Café L’Europe.

Jens Dahlmann back during his Disney World days

And once Jens began wowing foodies in Florida, it wasn’t all that long ’til the Mouse came a-calling. Mickey wanted Dahlmann to shake things up in the kitchen over at WDW’s Flying Fish Café. And he did such a good job with that Disney’s Boardwalk eatery the next thing Jens knew, he was then being asked to work his magic with the menu at the Contemporary Resort’s California Grill.

From there, Dahlmann had a relatively meteoric rise at the Mouse House. Once he became Epcot’s Food & Beverage general manager, it was only a matter of time before he wound up as the executive chef in charge of this theme park’s annual International Food & Wine Festival. Which – under Jens’ guidance – experienced some truly explosive growth.

“When I took on Food & Wine, that festival was only 35 days long and had gross revenues of just $5.5 million. When I left Disney in 2016, Food & Wine was now over 50 days long and that festival had gross revenues of $22 million,” Dahlmann admitted during a recent sit-down. “I honestly loved those 13 years I spent at Disney. When I was working there, I learned so much because I was really cooking for America.”

And it was exactly that sort of experience & expertise that Darden wanted to tap into when they lured Jens away from Mickey last year to become LongHorn Steakhouse’s new Vice President and Corporate Executive Chef. But today … Well, Dahlmann is offering tips to those of us who are thinking about cooking steak tips for the Fourth.

Photo by Jim Hill

“When you’re planning on grilling this holiday, if you’re looking for a successful result, the obvious place to start is with the quality of the meat you plan on cooking for your friends & family. If you want the best results here, don’t be cheap when you go shopping. Spend the money necessary for a fresh filet or a New York strip. Better yet a Ribeye, a nice thick one with good marbling. Because when you look at the marbling on a steak, that’s where all the flavor happens,” Jens explained. “That said, you always have to remember that — the higher you go with the quality of your meat — the less time you’re going to want that piece of meat to spend on the grill.”

And speaking of cooking … Before you even get started here, Jens suggests that you first take the time to check over all of your grilling equipment. Making sure that the grill itself is first scraped clean & then properly oiled before you then turn up the heat.

“If you’re working with a dirty grill, when you go to turn your meat, it may wind up sticking to the grill. Or maybe those spices that you’ve just so carefully coated your steak with will wind up sticking to the grill, rather than your meat,” Dahlmann continued. “Which is why it’s always worth it to spend a few minutes prior to firing up your grill properly cleaning & oiling it.”

Photo by Jim Hill

And speaking of heat … Again, before you officially get started grilling here, Jens says that it’s crucial to check your temperature gauges. Make sure that your char grill is set at 550 (so that it can then properly handle the thicker cuts of meat) and your flattop is set at 425 (so it can properly sear thinner pieces of meat).

Okay. Once you’ve bought the right cuts of quality meat, properly cleaned & oiled your grill, and then made sure that everything’s set at the right temperature (“If you can only stand to hold your hand directly over the grill for two or three seconds, that’s the right amount of heat,” Dahlmann said), it’s now time to season your steaks.

“Don’t be afraid to be bold here. You can’t be shy when it comes to seasoning your meat. You want to give it a nice coating. Largely because — if you’re using a char grill — a lot of that seasoning is just going to fall off anyway,” Jens stated. “It’s up to you to decide what sort of seasoning you want to use here. Even just some salt & pepper will enhance a steak’s flavor.”

Then – according to Dahlmann – comes the really tough part. Which is placing your meat on the grill and then fighting the urge to flip it too early or too often.

“The biggest mistake that a lot of amateur cooks make is that they flip the steak too many times. The real key to a well-cooked piece of meat is just let it be, “Jens insisted. “Of course, if you’re serving different cuts of meat at your Fourth of July feast, you always want to put your biggest thickest steak on the grill first. If you’re also cooking a New York Strip, you want to put that one on a few minutes later. But after that, just let the grill do its job and flip your meat a total of three or four times, once every three minutes or so.”

Of course, the last thing you want to do is overcook a quality piece of meat. Which is why Dahlmann suggests that – when it comes to grilling steaks – if you’re going to err, err on the side of undercooking.

“You can always put a piece of meat back on the grill if it’s slightly undercooked. When you over-cook something, all you can do then is start over with a brand-new piece of meat,” Jens said. “Just be sure that you’re using the correct cut of meat for the cooking result you’re aiming for. If someone wants a rare or medium rare steak, you should go with a thicker cut of steak. If one of your guests wants their steak cooked medium or well, it’s best to start with a thinner cut of meat.”

Photo by Jim Hill

As you can see, the folks at Longhorn take grilling steaks seriously. How seriously? Just last week at Darden Corporate Headquarters in Orlando, seven of these brand’s top grill masters (who – after weeks of regional competitions – had been culled from the 491 restaurants that make up this chain) competed for a $10,000 prize in the Company’s second annual Steak Master Series. And Dahlmann was one of the people who stood in Darden’s test kitchens, watching like a hawk as each of the contestants struggled to prepare six different dishes in just 20 minutes according to Longhorn Steakhouse’s exacting standards.

“I love that Darden does this. Recognizing the best of the best who work this restaurant,” Jens concluded. “We have a lot of people here who are incredibly knowledgeable & passionate when it comes to grilling.”

Speaking of which … If today’s story doesn’t include the exact piece of info that you need to properly grill that T-bone, just whip out your iPhone & text GRILL to 55702. Or – better yet – visit ExpertGriller.com prior to firing up your grill or smoker later today.

This article was originally published by the Huffington Post on Tuesday, July 4, 2017

General

Brattleboro’s Strolling of the Heifers is a sincere if somewhat surreal way to spend a summer’s day in Vermont

Published

6 years ago

June 4, 2017

Jim Hill

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Some people travel halfway ‘around the planet so that they can then experience the excitement of the Running of the Bulls in Pamplona. If you’re more of a Slow Living enthusiast (as I am), then perhaps you should amble to Brattleboro, VT. Where – over the first weekend in June – you can then join a herd of cow enthusiasts at the annual Strolling of the Heifers.

Now in its 16^th year, this three-day long event typically gets underway on Friday night in June with a combination block party / gallery walk. But then – come Saturday morning – Main Street in Brattleboro is lined with thousands of bovine fans.

Photo by Jim Hill

They’ve staked out primo viewing spots and set up camp chairs hours ahead of time. Just so these folks can then have a front row seat as this year’s crop of calves (which all come from local farms & 4-H clubs) are paraded through the streets.

Photo by Jim Hill

Viewed from curbside, Strolling of the Heifers is kind of this weird melding of a sincere small town celebration and Pasadena’s Doo Dah Parade. Meaning that – for every entry that actually acknowledged this year’s theme (i.e. “Dance to the Moosic”) — …

Photo by Jim Hill

… there was something completely random, like this parade’s synchronized shopping cart unit.

Photo by Jim Hill

And for every piece of authentic Americana (EX: That collection of antique John Deere tractors that came chugging through the city) …

Photo by Jim Hill

… there was something silly. Like – say – a woman dressed as a Holstein pushing a baby stroller through the streets. And riding in that stroller was a pig dressed in a tutu.

Photo by Jim Hill

And given that this event was being staged in the Green Mountain State & all … Well, does it really surprise you to learn that — among the groups that marched in this year’s Strolling of the Heifers – was a group of eco-friendly folks who, with their chants of “We’re Number One !,” tried to persuade people along the parade route not to flush the toilet after they pee. Because – as it turns out – urine can be turned into fertilizer.

Photo by Jim Hill

And speaking of fertilizer … At the tail end of the parade, there was a group of dedicated volunteers who were dealing with what came out of the tail end of all those cows.

Photo by Jim Hill

This year’s Strolling of the Heifers concluded at the Brattleboro town common. Where event attendees could then get a closer look at some of the featured units in this year’s parade…

Photo by Jim Hill

… or perhaps even pet a few of the participants.

Photo by Jim Hill

But as for the 90+ calves who took part in the 2017 edition of Strolling of the Heifers, once they reached the town common, it was now time for a nosh or a nap.

Photo by Jim Hill

Elsewhere on the common, keeping with this year’s “Dance to the Moosic” theme, various musical groups performed in & around the gazebo throughout the afternoon.

Photo by Jim Hill

While just across the way – keeping with Brattleboro’s tradition of showcasing the various artisans who live & work in the local community – some pretty funky pieces were on display at the Slow Living Exposition.

Photo by Jim Hill

All in all, attending Strolling of the Heifers is a somewhat surreal but still very pleasant way to spend a summer’s day in Vermont. And that’s no bull.

Photo by Jim Hill

Well, that could be a bull. To be honest, what with the wig & all, it’s kind of hard to tell.

This article was originally published by the Huffington Post on Sunday, June 4, 2017

General

Looking to make an authentic Irish meal for Saint Patrick’s Day? If so, then chef Kevin Dundon says not to cook corned beef & cabbage

Published

6 years ago

March 17, 2017

Jim Hill

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Let’s at least start on a positive note: Celebrated chef, author & TV personality Kevin Dundon – the man that Tourism Ireland has repeatedly chosen as the Face of Irish Food – loves a lot of what happens in the United States on March 17th.

“I mean, look at what they do in Chicago on Saint Patrick’s Day. They toss all of this vegetable-based dye into the Chicago River and then paint it green for a day. That’s terrific,” Kevin said.

But then when it comes to what many Americans eat & drink on St. Paddy’s Day (i.e., a big plate of corned beef and cabbage. Which is then washed down with a mug of green beer) … Well, that’s where Dundon has to draw the line.

Irish celebrity chef Kevin Dundon displays a traditional Irish loin of bacon with Colcannon potatoes and a Dunbrody Kiss chocolate dessert. Photo by Tom Burton. Copyright Disney Enterprises, Inc. All rights reserved

“Green beer? No real Irishman would be caught dead drinking that stuff,” Kevin insists. “And as for eating corned beef & cabbage … That’s not actually authentic Irish fare either. Bacon and cabbage? Sure. But corned beef & cabbage was something that the Irish only began eating after they’d come to the States to escape the Famine. And even then these Irish-Americans only began serving corned beef & cabbage to their friends & family because they had to make do with the ingredients that were available to them at that time.”

And thus begins the strange tale of how corned beef & cabbage came to be associated with the North American celebration of Saint Patrick’s Day celebration. Because – according to Dundon – beef just wasn’t all that big a part of the Irish diet back in the 19th century.

To explain: Back in the Old Country, cattle – while they were obviously highly prized for the milk & cheese that they produced – were also beasts of burden. Meaning that they were often used for ploughing the fields or for hauling heavy loads. Which is why – back then — these animals were rarely slaughtered when they were still young & healthy. If anything, land owners liked to put a herd of cattle on display out in one of their pastures because that was then a sign to their neighbors that this farm was prosperous.

“Whereas pork … Well, everybody raised pigs back then. Which is why pork was a staple of the Irish diet rather than beef,” Dundon continued.

So if that’s what people actually ate back in the Old Country, how then did corned beef & cabbage come to be so strongly associated with Saint Patrick’s Day in the States.? That largely had to do with where the Irish wound up living after they arrived in the New World.

“When the Irish first arrived in America following the Great Famine, a lot of them wound up living in the inner city right alongside the Germans & the Jews, who were also recent immigrants to the States. And while that farm-fresh pork that the Irish loved wasn’t readily available, there was brisket. Which the Irish could then cure by first covering this piece of meat with corn kernel-sized pieces of rock salt – that’s how it came to be called corned beef. Because of the sizes of the pieces of rock salt that were used in the curing process – and then placing all that in a pot of water with other spices to soak for a few days.”

And as for the cabbage portion of corned beef & cabbage … Well, according to Kevin, in addition to buying their meat from the kosher delis in their neighborhood, the Irish would also frequent the stores that the German community shopped in. Where – thanks to their love of sauerkraut (i.e., pickled cabbage) – there was always a ready supply of cabbage to be had.

“So when you get right down to it, it was the American melting pot that led to corned beef & cabbage being found in the Irish-American cooking pot,” Dundon continued. “Since they couldn’t find or didn’t have easy access to the exact same ingredients that they had back in Ireland, Irish-Americans made do with what they could find in the immediate vicinity. And what they made was admittedly tasty. But it’s not actually authentic Irish fare.”

Mind you, what Kevin serves at Raglan Road Irish Pub and Restaurant at Disney Springs (which – FYI – Orlando Magazine voted as the area’s best restaurant back in 2014) is nothing if not authentic. Dundon and his team at this acclaimed gastropub pride themselves on making traditional Irish fare and then contemporized it.

“Take – for example – what we serve here instead of corned beef & cabbage. Again, because it was pork – rather than beef – that was the true staple of the Irish diet back then, what we offer instead is a loin of bacon that has been glazed with Irish Mist. That then comes with colcannon potatoes. Which is this traditional Irish dish that’s made up of mashed potato that have had some cabbage & bacon mixed through it,” Kevin enthused. “This heavenly ham – that’s what we actually call this traditional Irish dish at Raglan Road, Kevin’s Heavenly Ham – also includes some savory cabbage with a parsley cream sauce as well as a raisin cider jus. It’s simple food. But because of the basic ingredients – and that’s the real secret of Irish cuisine. That our ingredients are so strong – the flavors just pop off the plate.”

Which brings us to the real challenge that Dundon and the Raglan Road team face every day. Making sure that they actually have all of the ingredients necessary to make this traditional-yet-contemporized Irish fare to those folks who frequent this Walt Disney World favorite.

“Take – for example – the fish we serve here. We only used cold water fish. Salmon, mussels and haddock that have been hauled out of the Atlantic, the ocean that America and Ireland share,” Kevin stated. “Not that there’s anything wrong with warm water fish. It’s just that … Well, it doesn’t have the same structure. It’s a softer fish, which doesn’t really fit the parameters of Irish cuisine. And if you’re going to serve authentic food, you have to be this dedicated when it comes to sourcing your ingredients.

And if you’re thinking of perhaps trying to serve an authentic Irish meal this year, rather than once again serving corned beef & cabbage at your Saint Patrick’s Day Feast … Well, back in September of last year, Mitchell Beazley published “The Raglan Road Cookbook: Inside America’s Favorite Irish Pub.” This 296-page hardcover not only includes the recipe for Kevin’s Heavenly Ham but also it tells the tale of how this now-world-renown restaurant wound up being built in Orlando.

On the other hand, if you happen to have to the luck of the Irish and are actually down at The Walt Disney World Resort right now, it’s worth noting that Raglan Road is right in the middle of its Mighty St. Patrick’s Day Festival. This four day-long event – which includes Irish bands and professional dancers – stretches through Sunday night. And in addition to all that authentic Irish fare that Dundon and his team are cooking up, you also sample the fine selection of beers & cocktails that this establishment’s four distinct antique bars (each of which are more than 130 years old and were imported directly from Ireland) will be serving. Just – As ucht Dé (That’s “For God’s Sake” in Gaelic) – don’t make the mistake of asking the bartender there for a mug of green beer.

“Why would anyone willingly drink something like that?,” Dundon laughed. “I mean, just imagine what their washroom will look like the morning after.”

This article was originally published by the Huffington Post on Friday, March 17, 2017