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The story of Taylor Sheridan — the Oscar-nominated screenwriter behind Sicario , Hell or High Water , and Wind River — is an inspiring one, especially for those screenwriters that are getting somewhat long in the tooth as they continue the struggle to break through.   Sheridan wrote his very first script when he was 40 years old. Sicario , written on spec, was then put into a drawer to write what he felt would be an easier script to sell. That script was the Oscar-nominated Hell or High Water .  Formerly known as Comancheria , this spec would be Sheridan’s first sale. It was also one of the 2012 Black List Scripts . The sale of Sicario soon followed and would then go on to be the first of the two to make it to the big screen. Both scripts — and their eventual film adaptations — would garner amazing critical and box office acclaim . His third script, Wind River , was then picked up with Sheridan attached as the director and has enjoyed much acclaim of its own. Not a bad start to a s...

This week on Recode Media with Peter Kafka , writer Chuck Klosterman called into the studio to talk about his career in journalism and his new book, “Chuck Klosterman X.” (The X is a Roman numeral 10, as in this is his 10th book.) The two discuss trends in journalism, writing about the famous and whether football will disappear. You can read some of the highlights from the interview here, or listen to it in the audio player above. Below, we’ve also provided a lightly edited complete transcript of their conversation. If you like this, be sure to subscribe to Recode Media on Apple Podcasts, Spotify, Pocket Casts, Overcast or wherever you listen to podcasts. Peter Kafka: This is Recode Media with Peter Kafka. That’s me. I am part of the Vox Media Podcast Network . I’m here at the Vox Media podcast studio , sitting all by myself because ... This doesn’t happen very often. I think only once before ... our guest is not in studio with me. He’s in Portland. He’s Chuck Klosterman. Hey, Chuck....

Last May, I attended the reopening of the former Campbell Apartment, the secreted watering hole tucked inside Grand Central Terminal . To toast the newly refurbished rococo interior , I ordered a Manhattan. My drink came in a rocks glass. On the rocks. “First night,” I thought. “The staff is still green. They mixed up my order.” But, no. That’s how they do the Manhattan at The Campbell. “It’s a personal preference of mine,” said Vincent Mauriello, the managing partner of Gerber Group, which runs The Campbell. “We thought it was important to create our signature Manhattan. A lot of guests, when they ordered a Manhattan, they requested it on the rocks. It was enough that we thought we should serve it on the rocks.” In cosmopolitan New York City, Campbell’s iced Manhattan is an anomaly. Most craft cocktail bars would sooner serve Zima than a Manhattan on the rocks. But outside the most urbane metropolitan areas , the order is fairly common—as is an item considered even more sacrilegiou...