“I feel most akin as an artist, in my life and my career, to Agatha Christie. I get where she was coming from, making 80 stories about a point of view. I want at the end of the day to have 50 or 60 stories that came out of my head. Some will hit the mainstream and some won’t, but they’ll all be about human beings, and the analysis of human beings. So she’s my hero.”
“There's something to be said for failing. It's not the failure you feel, it's the failure that people project when something disappoints. You're back to ground zero, where there's no expectations, and that's where I like to be.”
“I've always loved the idea of fairy tales, but somehow I never managed to completely connect with them. What interests me is taking those classic images and themes and trying to contemporize them a bit. I believe folk tales and fairy tales have some sort of psychological foundation that makes that possible.”
“I think it would be very boring dramatically to have a film where everybody was a lawyer or doctor and had no faults. To me, the most important thing is to be truthful.”
“The characters are the result of two things-first, we elaborate them into fairly well-defined people through their dialogue, then they happen all over again, when the actor interprets them. ”
“I think that the Internet is going to effect the most profound change on the entertainment industries combined. And we're all gonna be tuning into the most popular Internet show in the world, which will be coming from some place in Des Moines. We're all gonna lose our jobs. We're all gonna be on the Internet trying to find an audience.”
“There are successes and failures in what we’re doing, but that’s the road we’re walking down – stealing from culture all over the place to write a code so that very quickly the audience can swing from the lowest possible comedy moment to the highest possible tragedy with a bit of music in the middle.”
“Comedy just pokes at problems, rarely confronts them squarely. Drama is like a plate of meat and potatoes, comedy is rather the dessert, a bit like meringue.”