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Yahoo
06-05-2025
- Entertainment
- Yahoo
Everything to know about Ryan Coogler's ‘The X-Files' reboot: Gillian Anderson finally weighs in
Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience. Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience. Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience. Generate Key Takeaways Much like the Cigarette-Smoking Man, The X-Files just won't die. The Emmy-winning sci-fi hit about FBI agents who investigate unexplained phenomenon originally aired on Fox from 1993 to 2002, with two feature films in 1998 and 2008. The network later revived The X-Files for two more seasons in 2016 and 2018, bringing its tally to 218 total episodes. In 2023, creator Chris Carter shocked the fandom when he claimed Ryan Coogler was planning to "remount" the show "with a diverse cast," but 20th Century Fox Television wouldn't confirm or deny. Then in 2025, while promoting his red-hot vampire flick Sinners, Coogler admitted that the rumors were true and weren't, to borrow a term from the series, humbug. More from GoldDerby Read on for everything to know about The X-Files reboot. Photo by Tim P. Whitby/Getty Images - Credit: Tim P. Whitby/Getty Images Tim P. Whitby/Getty Images Who is Ryan Coogler? Coogler is one of the most successful young directors working today, with his first five movies — Fruitvale Station, Creed, Black Panther, Black Panther: Wakanda Forever, and Sinners — all being commercial and/or critical hits. The 38-year-old filmmaker has sparsely worked in television, besides the TV movie The Day the Series Stopped, and the Marvel Studios projects What If...?, Ironheart, and Eyes of Wakanda. He's a two-time Oscar winner for producing Judas and the Black Messiah and Black Panther: Wakanda Forever, a Grammy and Golden Globe nominee for the Rihanna song "Lift Me Up" from Black Panther: Wakanda Forever, and a Critics Choice Award nominee for writing the Black Panther screenplay. He has yet to contend at the Emmys, but that could change if his version of The X-Files ends up becoming an awards player. Who's in the new X-Files cast? The project is still in development and nobody has been officially cast, as of this writing. According to Carter, Coogler's vision is to "remount The X-Files with a diverse cast." The showrunner added, "He's got his work cut out for him, because we covered so much territory." The original cast was mostly white, however two Black actors had fan-favorite recurring roles: James Pickens Jr. as the still-alive Deputy Director Alvin Kersh, and Steven Williams as the late government informant named Mr. X. What about Mulder and Scully? The general definition of a reboot is that the original characters are completely reimagined with new actors. (Think Battlestar Galactica, which aired from 1979 to 1980, and then was wholly reconceived from 2003 to 2009.) It's likely Coogler's iteration will actually be a revival or a spin-off, and continue the story as previously told, only through the eyes of new characters. If it's the latter, that means the original Mulder and Scully, as played by David Duchovny and Gillian Anderson, could return in some form or another. But if it's a full-on reboot, then we can expect brand new diverse stars to play those iconic roles. House of the Dragon actor Steve Toussaint told Gold Derby in April 2025, "Oh my God, yeah, I could be Fox Mulder! Come on, Ryan, let's make it happen." Gillian Anderson breaks her silence On April 30, Anderson told the hosts of ITV1's This Morning, "I spoke to [Coogler], and what I said was, 'If anyone were to do it, I think you are the perfect person, and best of luck!'" She added, "At some point if the phone rings and it's good, and it feels like the right time, perhaps. That's what I said. He's amazing." The two-time Emmy-winning actress didn't say anything more, because she was worried everyone would "forget about the lovely film" she was there to promote, The Salt Path, starring her and Jason Isaacs, which hits United Kingdom theaters on May 30. Other original X-Files stars, including Duchovny, Mitch Pileggi (as Walter Skinner), William B. Davis (as the Cigarette-Smoking Man), Robert Patrick (as John Doggett), and Annabeth Gish (as Monica Reyes), have yet to make a statement. 'Really f--king scary' Now that Sinners is done and dusted, Coogler is finally ready to set his sights on The X-Files, which is "immediately next" on his plate. "I've been excited about that for a long time and I'm fired up to get back to it," the filmmaker said on Last Podcast on the Left in April. "Some of those episodes, if we do our jobs right, will be really fucking scary." He also confirmed he's spoken with Anderson, saying, "She's incredible, and fingers crossed there. We're going to try to make something really great, bro, and make something for the real X-Files fans and maybe find some new ones." Chris Carter's message to Gold Derby In February 2024, Gold Derby spoke with the creator of The X-Files at his Los Angeles art opening, where he told us, "There's going to be a spin-off, I'm told. I had a nice conversation with a very talented guy named Ryan Coogler, who's made his mark in the movie world. He wants to reboot the show with a diverse cast." Carter confirmed that he gave his "full embrace" on the new X-Files project, and added that everything was still "top secret." Don't worry, fans, the truth will eventually be out there. The X-Files Emmy history During its original nine-year run on Fox, The X-Files won 16 Emmy Awards from 62 total nominations, including an inaugural trophy in 1994 for the show's iconic main titles graphic design. In all, 11 different episodes took home golden statuettes: "Clyde Bruckman's Final Repose" for guest actor Peter Boyle and writer Darin Morgan, "Nisei" for sound editing and sound mixing, "Grotesque" for cinematography, "Memento Mori" for actress Gillian Anderson and art direction, "Tempus Fugit" for sound editing, "The Post-Modern Prometheus" for art direction, "Kill Switch" for picture editing, "Two Fathers"/"One Son" for makeup, "First Person Shooter" for sound mixing and visual effects, "Theef" for makeup, and "Deadalive" for prosthetic makeup. SIGN UP for Gold Derby's free newsletter with latest predictions Best of GoldDerby Sign up for Gold Derby's Newsletter. For the latest news, follow us on Facebook, Twitter, and Instagram. Click here to read the full article.
Boston Globe
04-03-2025
- Entertainment
- Boston Globe
Chris Anderson was Dwayne ‘The Rock' Johnson's personal chef. Now he's rocking the kitchen at Clover.
Advertisement It started off when I was young. I grew up in Missouri. I call myself 'Midwest Boy.' My parents were always really hard workers. Growing up, I filled my time with two things. One was playing basketball — I just loved the competitive grind and refinement of working out every day. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Two was, I wanted to work. At 13, one of my first jobs was at a fruit stand. I worked there on the weekends and after school. The owner had this tremendous passion for produce, and he would wake up at 1 in the morning and drive down into St. Louis, where the river was, and all the big farmers' markets, and he would scope out the best produce. My favorite food memory is the first time I had a perfect, ripe, in-season white peach. I also remember him cracking open a watermelon. It really got me excited; every day, I wanted to try and eat everything. My next few jobs were in local restaurants around town. I loved the grind, the hard work, the physicality, and nature of the business, working with my hands and producing something. How did you get hired by The Rock? I got a phone call from Johnson & Wales saying that they had an inquiry from Dwayne Johnson, The Rock. He was looking for a chef with a nutrition background. They asked me if I wanted to represent Johnson & Wales, and I did. Shortly thereafter, I found myself moving to Florida. Advertisement Did you have to audition with food? What was that like? I flew down and interviewed with the family, cooked for them for three days, and then flew back. They went through the interview process with other folks, and it was a long waiting period. At some point, they got back to me and offered me the position to come down. I had made a big menu, and they brought their family over — I have to be somewhat cautious of NDA stuff — but I cooked a slew of different family-style offerings that were all lean and in the spa cuisine spectrum. Dwayne "The Rock" Johnson attends the UK Premiere of "Moana 2" at Cineworld Leicester Square on Nov. 24, 2024, in London. Tim P. Whitby/Tim P. Whitby/Getty Images for The Walt Disney Company Limited Did you have to work all day, every day? It was five days a week. Whenever the family would travel, I would travel with them to support him and his lifestyle. He's very into his body and image. It's his brand, so he takes it seriously. A lot of that was precision, making sure he had access to food all day long that was within his prescribed macros. He really showed me what discipline, hard work, showing up every day and being consistent is — really, what's achievable and attainable in a lifetime. I did that for four years. It was an amazing job. But there was also a part of me that wasn't settled. I'm pouring all my energy into helping one of the most amazing people on earth, but I wanted a bigger impact, and I wanted to affect more than just one person or one family. I really wanted to build something bigger than myself. Advertisement My girlfriend, now wife, lived in Boston, and she didn't like Florida. I ended up coming up to Boston, proposing to her, and settling down, and I came across Clover. It aligned with my ideals of wanting to change the way people are eating food and to help better people's lives. I started in 2008, and I was one of the first employees on the food truck. A customer gets a sandwich from the Clover food truck in April 2014. Lane Turner/Globe staff Did that feel like a gamble, to go from working for a celebrity to a food truck? It was a huge gamble, but there was this burning desire. I was young at the time, so I had a huge appetite for risk and didn't have a lot to lose. I didn't want to come into a big corporate company; I really wanted to come in and build a company from the ground up. Let's talk about the genesis of Clover, because you've been there since basically the beginning. There's been a lot of changes. There were bumps in the road. There were some bumps in the road. Anybody who's in this business knows that it's not an easy one. You wake up, and you're constantly tackling the headwinds in front of you — but you have a passion for the business and in what you do, and you're constantly trying to evolve and figure out what's next. The pandemic really hit us hard in the sense that our locations were in the city and city environments, and at that point, the majority of folks in the area were working from home. It put us in a challenging position, but it allowed us to then expand. The primary focus in 2019 was restaurants, and our customers were coming in every day to the office. … Some folks were eating with us two, three times a week. Some people were eating with us two, three times a day. When COVID hit, people were not even coming to work, or they were coming to the office once a week, and it gradually came back over time. But we had to meet people where they were. Advertisement We went through a rapid innovation period over the last four years where we developed a meal box program and came up with a subscription service. We had different boxes: plant-based burgers, plant-based pizza, grain bowls, salad bowls, soup boxes. People could sign up for boxes, and we would deliver them once a week, and depending on what box you signed up for, it would either feed two to three people for a small box or four to five people for a large box. We could start to meet their food needs at home. We expanded into third-party delivery quite extensively. We developed a big, expansive corporate catering program so we could reach people in the office, because we were finding that a lot of people who were coming in two or three days a week were super-focused and didn't leave the office. We started making meal boxes for Christmas, Thanksgiving, Hanukkah, Rosh Hashanah, and the Super Bowl. Anything that was celebrated with food, we would take that opportunity to meet people where they were. It was a rapid innovation and expansion. It was a lot of fun for me, because we've been focused on restaurants so much, and that allowed us to make all these other really wonderful creations in the plant space, like plant-based burgers, grain bowls, salad bowls, and tacos. Advertisement How does Clover stay viable in the landscape with so many healthy, fast-casual places? Why do people keep coming back? That's a great question. I think, now more than ever, the landscape is extremely competitive and saturated. And I think at the core of what we do is: We make delicious and the most amazing food. For us to stay competitive, we have to source the best ingredients and be extremely innovative on the culinary side. That's a lot of hard work, and it just revolves around our supply chain, our local farmers. We have a whole list of those guys: Verrill Farm, Brookford Farm, Next Barn Over, Winter Moon Roots. It's really developing partnerships with those guys so that we know what's coming off the farm, and we know what they grow best to taste the best. Then we can time the menu and innovate where we have gaps and put out food that we know is going to highlight those vegetables and be amazing. A chickpea fritter sandwich at Clover. Wendy Maeda/Globe Staff/file You know, sometimes folks try to call us a vegetarian restaurant. But our standpoint is always: We're trying to make the most delicious food that just happens to be vegetarian. Over 90 percent of our customer base is meat-eaters, so it's really making that craveable food that's really exciting for folks. Ayr Muir was the face of Clover for so long. What was that transition like? There was so much going on when we were filing for restructuring, and there were a ton of changes being made — trying to look at restaurants that did or didn't make sense anymore. We had to close a few that we couldn't renegotiate rents on and restructure personnel. It was all about being honest, transparent, and open with everybody. We met a lot within the team and as an entire company, and we were going down a path that none of us had been on before. It was day by day, week by week, month by month, and we just talked through every step. What we didn't want to change was the core of Clover, the food and supply chain. We didn't want to skimp or change any of the products. I was buying great-quality ingredients and making delicious food. That was a non-starter. From there, we renegotiated a lot of leases and operated really lean as a team. The third part was reaching people where they are: How do we sell more food? That's where we evolved into different business verticals. Did working for The Rock influence your menu development at Clover? Protein was a major focus with him, and a lot of that translates to our customs at Clover. Folks are wondering if they eat enough protein when they dine with us. It's always part of our development criteria. Our pita alone has 10 grams of protein because we use 100 percent whole-wheat ground fresh from Maine's Grains. We then layer on different beans, pulses, and other plant-based ingredients to make sure we're at a level that people feel good about. It's one of the hurdles we look at during the invocation process. Let's talk about your life in Boston beyond Clover. Where do you eat when you're not working? My wife went to culinary school with me. She's a real estate agent, now very successful, but she loves food. She cooks dinner for our family almost every night, because I come home later. She's the best cook, really. I also love Oleana and Sofra. Every detail is spot on. One of my most memorable dinners at Oleana was a vegetarian tasting, and everything was so complex: the flavors and the textures. Every bite was just delicious. My family loves ramen and pizza. We love to order from Old School Pizza in Wellesley and Little Big Diner for ramen in Newton. What do you wish our food scene did better? Even in the suburbs, it's challenging that we don't have as many restaurants offering vegetables — you still see a lot of things that aren't vegetable-heavy. I would love to see the local farms and produce working more with the local mom-and-pops and getting away from the mainstream food supply. What's your favorite food to eat for pure pleasure? Anything braised. I love braised, whether it's meat or vegetables. I just love the complexity of flavors. And we have a garden in my backyard that my kids love to play in, so it's not so much a guilty pleasure but anything with tomatoes: black tomatoes, blue tomatoes, yellow tomatoes, purple tomatoes, all the varietals. We have an obsession with tomatoes in our family. You know, I have never heard of a blue tomato. Oh, we have black, blue, yellow, green, and — I call them zebra. One of the first tomatoes my son ever picked was a black tomato. It has outrageous flavor. Tell me a secret about Clover. Is there an off-menu item that only insiders ask for? Is there a fun factoid that nobody knows? Give me a little veggie dirt. We've evolved so much. We had a secret menu that we didn't talk about a ton, but we used to have a Russian-style barbecue sandwich, with seitan. We'd take our classic barbecue seitan, and we would add pickled cabbage to it, and people just loved it. The very first thing I made for that box program was a Romesco sauce. I eat it with almost anything. It ended up being the most sought after and requested thing. We got endless emails for it. Probably another secret menu item is our cheesy grits. We'll bring it back every once a while to satisfy those customers. It's one of the things that we got the most emails about after we test-launched. What food would you never eat again? Do you have a food that you absolutely hate? I always tell people that I don't discriminate against food. I eat everything. I'm trying to think of some funky, fermented stuff? But I love pierogies. I grew up Polish. Interview was edited and condensed. Kara Baskin can be reached at
