Lifestyle
'Hacks' peeks behind the curtain of a changing comedy world
In addition to being a co-creator of the show Hacks, Paul W. Downs plays Jimmy, the manager of a both Deborah and Ava. The show’s third season has been nominated for 16 Emmy Awards.
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Karen Ballard/HBO Max
What does it mean to be a comedy hack, and is it possible for a comic to age without becoming one? That’s one of the central questions that Paul W. Downs and co-creators Lucia Aniello and Jen Statsky explore in the HBO Max comedy series Hacks.
The Emmy Award-winning series, which recently finished its third season, was conceived during a 2015 roadtrip. Downs and his co-creators were headed to Portland, Maine, when they started talking about the idea of contemporary, “cool comedy” — versus humor that young comedians might consider “hacky.”
“We just started talking about this phenomenon and thought, ‘Oh, you know what would be a cool show is a show about an icon of comedy who is misunderstood by someone of a younger generation,’” Downs says. “And so we just emailed each other the idea for the show and kept talking about it for four or five years before we pitched it.”
The series centers on Deborah Vance (played by Jean Smart), a veteran comedian whose career is waning. In response, Deborah’s manager (played by Downs) brings in a Gen-Z comic named Ava (Hannah Einbinder) to help freshen up her act. Along the way, Hacks explores themes of sexism in comedy and the nuances of “cancel culture” — as when some of Deborah’s old offensive jokes resurface.

“It’s a comedy, but we also want to make a show that makes people think,” Downs says. “Because if we have … this platform, it’s like, why not make something that makes you … think about something and reframe something you’ve thought about in the past?”
For Downs, Hacks is a family business; he’s married to his co-creator Aniello, who went into labor with their first child while he was acting in and she was directing the final episode of season 2.
“In this particular scene I had to be nervous. And so guess what? I had a lot to draw on,” he says. “We always say that, right now, Hacks is our first born, and our son is our second.”
Interview highlights
On what Deborah and Ava have in common
I think both of them turn to comedy for the same reason that a lot of comedians do — because there was something in their life that was either painful and they needed to laugh through it, or, for some people, they feel isolated or different or “othered,” and it’s a means of connecting with people or it’s a means of, sometimes, self-protection, to make other people laugh. So I think there’s a lot of reasons people come to comedy. But certainly for both of them, they have a similar use of comedy, which is, it’s a defense for them. It’s armor for them. …

For someone like Ava, who grew up lonely, it was a means of feeling connected to other people and making sense of the world and the things that she was observing. So it is certainly the tie that binds. It’s the thing that makes them very much kindred spirits. I think there are some people who are just giddy and funny. Some people are just naturally liquid funny. But I do think that there is certainly truth to the richness of material that comes from a place of pain and hardship.
Jean Smart and Paul W. Downs in Hacks.
Jake Giles Netter/HBO Max
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Jake Giles Netter/HBO Max
On whether or not there are lines that should not be crossed in comedy
In the pilot episode, [Deborah] does say, “There is no line. You can make a joke about anything if it’s funny.” … And I think the finer point, though, on that is you can make a joke about anything if it’s funny and if it doesn’t cause harm. … I think the thing is, when you are punching down, it’s lazy. It’s not as funny.
On meeting his collaborators Lucia Aniello (who later became his wife) and Jen Statsky at Upright Citizens Brigade
We made each other laugh. I think that was the thing. We just shared a sense of humor. There’s two things. One, I found both Jen and Lucia so funny, and two, I found myself being funnier because I wanted to make them laugh. I think when you respect someone’s brain and their sense of humor, getting a laugh out of them is sort of like the ultimate. It feels so good. … I think we just gravitated toward each other because we shared a sense of humor, which often is related to a sense of how you see the world and a sense of values, too.
On why they pitch jokes and ideas in email threads

We’ll email [a joke] to the three of us, and then it’s so easily searchable. It’s usually in the moments we’re not working that the muse strikes [and] we have an idea. Something comes to us and we write it down. … We’re on vacation. We’re out to dinner. … So it’s sort of a way to get it filed and then get back to the fun, so you can get the work filed away and you can revisit it when you’re in the writer’s room. But yeah, we do that. We’ve done that for a very long time. We still do it.
On Hacks poking fun at Hollywood only wanting existing intellectual properties, like a Gumby or Operation movie
I do think it’s really hard to sell original ideas. Particularly right now, there’s a real crisis in selling comedy. … I think there’s less appetite to take risks on original voices and original stories. Even when we pitched [Hacks], we thought, ‘Well, a show about two women who do comedy, one of whom is in a waning moment in her career. Will people want to see that?’ And thank God they did. … Unless it’s a sure thing, I do think there’s a lot less risk happening now. … People are afraid to do something that doesn’t work.
On Hacks looking at how late night shows have changed
Exploring the ways in which show business has changed or is changing is really interesting to us because this is obviously a character study about two people. And we always said it was a peek behind the curtain and very much about their lives offstage. But it’s also an examination of entertainment and comedy. It’s really a show about comedy. And so late night, especially for comedians who get their first break on a late night show, whether it’s doing stand-up on a late night show or being interviewed and showing a little bit of their own sense of humor on a late night show, it’s still very much an important marker of your career, I think, especially for comedians. But … it doesn’t necessarily have the same meaning or impact that it did when Carson was on.
Therese Madden and Susan Nyakundi produced and edited this interview for broadcast. Bridget Bentz, Molly Seavy-Nesper and Clare Lombardo adapted it for the web.
Lifestyle
Sunday Puzzle: That’s HOT!
Sunday Puzzle
NPR
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NPR
On-air challenge
Today’s theme is “hot.” Every answer is a familiar two-word phrase in which the first word starts HO- and the second word starts with T-.
Ex. Rowdy bar with country music, in slang –> HONKY TONK
1. Guided walkthrough of a property
2. Any member of the N.H.L.
3. Lone Star State metropolis that’s the fourth-largest city in the U.S.
4. Like an animal with its four legs bound (hyph.)
5. Instruction manual (hyph.)
6. A little pompous and arrogant, informally (hyph.)
7. Punny greeting from a magician
8. Someone who steals animals from a stable
9. Congestion that drivers encounter around July 4th, say
10. Acquisition of a company against its will.
11. Exclamation for “wow!” on TV’s “Batman”
Last week’s challenge
Last week’s challenge comes from Evan Kalish, of Bayside, N.Y. Take the name of a nocturnal creature, in two words. The first word is a spooky sound. Move the last letter of the first word to the start of the second word and you’ll get another spooky, nocturnal sound. What is the creature and what are the sounds?
Answer: Screech owl –> howl
Winner
Dan Sadoff of St. Paul, Minnesota
This week’s challenge
This week’s challenge comes from Rawson Sheinberg. of Plymouth, Mich. Think of a U.S. city with a two-word name. Add a letter to the first word, without rearranging letters, to name a country. Then, without adding a letter, rearrange the letters of the second word to name another country. What places are these?
If you know the answer to the challenge, submit it here by Thursday, July 2 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle. Important: include a phone number where we can reach you.
Lifestyle
This mindset shift can help you get better at using up your leftovers
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
Pulse/Getty Images/Corbis RF Stills
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Pulse/Getty Images/Corbis RF Stills
On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”

So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
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Flavia Morlachetti/Getty Images/Moment RF
Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
Listen to Life Kit on Apple Podcasts and Spotify, and sign up for our newsletter. Follow us on Instagram: @nprlifekit.
Lifestyle
‘Wait Wait’ for June 27, 2026: With Not My Job guest Stephen Malkmus
Stephen Malkmus & the Jicks perform onstage during day two of the Boston Calling Music Festival at Boston City Hall Plaza on September 26, 2015 in Boston, Massachusetts. (Photo by Mike Lawrie/Getty Images)
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This week’s show was recorded in Chicago with host Peter Sagal, judge and scorekeeper Alzo Slade, Not My Job guest Stephen Malkmus and panelists Emmy Blotnick, Joyelle Nicole Johnson, and Gianmarco Soresi. Click the audio link above to hear the whole show.
Who’s Alzo This Time
Pool Problems; Don’t Forget to Hydrate; The Rise of Hot Podium Guy
Panel Questions
TSA Gets A Dressing Down
Bluff The Listener
Our panelists tell three stories about game shows in the news, only one of which is true.
Not My Job: Stephen Malmus, lead singer and guitarist for Pavement, answers our questions about road construction
Indie rock legend and founder of Pavement, Stephen Malkmus, joins us to play a game called, “Pavement repairs are underway!” Three questions about road construction.
Panel Questions
The Battle Over A Home Sale; The Best Three Words To Get Over A Loss and Out of a Meeting?; A New Job in the Dating World
Limericks
Alzo Slade reads three news-related limericks: Good News For Gym Slobs; Cruisin’ For A Tattooin’; Fringe Food Benefits
Lightning Fill In The Blank
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Our panelists predict what will find after the reflecting pool is emptied
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