Bob Odenkirk: Celebs Rumors

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All news where Bob Odenkirk is mentioned

variety.com
Why Haven’t A-List Stars Joined the SAG-AFTRA Picket Line?
Matt Donnelly Senior Film Writer There’s an old joke used in show business when events and gatherings lack major celebrity attendance: “Somebody punch me in the face so I can see some stars.” But it’s no joke when it comes to the picket lines of the SAG-AFTRA and Writers Guild of America strikes, according to some of the protesters on the ground and select industry players who spoke to Variety. There’s been a “palpable” lack of headliners, said one prominent SAG-AFTRA member, speaking on the condition of anonymity. “If our stars were all out there in force advocating for us, we’d know it,” they added. Meryl Streep, Jennifer Lawrence and Rami Malek all signed a June letter telling union leadership they were prepared to strike, but none of them have surfaced holding signs or chanting at studio gates. Leonardo DiCaprio posted an Instagram story saying he stood “in solidarity with my guild,” but has yet to stand for any in-person protest. On day one of the actor’s strike in mid-July, one protester straddled a median at the drive-on gate at Netflix headquarters holding a sign that read, “Where the fuck is Ben Affleck?” So far, no one’s seen him on the front lines.
variety.com
‘The Bear’ Season 2 Trailer: Carmy’s Chaotic Kitchen Gets a Makeover and Hires New Staff
Jordan Moreau Yes, chef! Hulu’s “The Bear” has cooked up its first trailer for Season 2, coming to Hulu on June 22. “The Bear” was a surprise hit last year for Hulu, as fans fell in love with the chaotic, yet adored, chef Carmen “Carmy” Berzatto, played by Jeremy Allen White. Season 1 ended with Carmy and his cooks finding hundreds of dollars of hidden money left over by his late brother Mikey, and they plan to reinvent The Beef eatery into the new and improved The Bear restaurant. Here’s the Season 2 logline: “Carmy, Sydney Adamu (Ayo Edebiri) and Richard “Richie” Jerimovich (Ebon Moss-Bachrach) work to transform their grimy sandwich joint into a next-level spot. As they strip the restaurant down to its bones, the crew undertakes transformational journeys of their own, each forced to confront the past and reckon with who they want to be in the future. Of course, it turns out the only thing harder than running a restaurant is opening a new one, and the team must juggle the insane bureaucracy of permits and contractors with the beauty and creative agony of menu planning. The transition brings a newfound focus on hospitality as well. As the entire staff is forced to come together in new ways, pushing the boundaries of their abilities and relationships, they also learn what it means to be in service, both to diners and each other.”
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