News Article
Preview – The Pain and the Itch
10 Mar 25
Lloyd Smith introduces his directorial debut at SLT, Bruce Norris’ biting comedy that exposes the simmering tensions beneath the surface of family life.
Tell us about the history of the play
Bruce Norris was born in 1960. The Pain and the Itch was first performed at Chicago’s Steppenwolf Theatre in 2004 (famed for its development of new writing), later transferring to New York for a sell-out Broadway run in 2005. The following year, the play had its UK premiere at the Royal Court, where the cast included Andrea Riseborough as Kalina and Matthew Macfadyen as Clay.
What's the setting for the play?
Thanksgiving, 2005. An unremarkable American home.
What kind of comedy is this?
A very dark comedy indeed. As the title suggests, The Pain and the Itch is not a family-friendly show!
This is not SLT’s first Bruce Norris play: in 2014, SLT produced Clybourne Park, directed by Jess Osorio. It was written by Bruce Norris in 2010, going on to win the Pulitzer Prize for Drama and the Tony Award for Best Play, and deals with somewhat similar ideas and themes. If you enjoyed the 2014 production, you’ll enjoy this!
Tell us about the characters we'll meet
We have a cast of six: two couples, a mother, and a guest. The cast have been fantastic in rehearsals bringing these characters to the stage, and we can’t wait to put them in front of an audience.
What's been challenging for you as a director?
The rehearsal process has gone extremely smoothly. It’s been great to work with such a talented cast, and I’m hugely grateful to SLT and its volunteers for making everything so easy for us. We’ve been working hard to put the show together – it’s chaotic at times, and a big challenge has been keeping the noise down while others are rehearsing in the building! But it’s all come together brilliantly and we’re very excited to get the audience in to see it.
Describe the play in three words
Worst. Thanksgiving. Ever.
What's your go-to recipe for the perfect pumpkin pie?
One cup white sugar
Two large eggs
One can pumpkin puree
One 9-inch blind-baked pie crust
Half can evaporated milk
Half cup double cream (or whole milk)
One teaspoon vanilla extract
One teaspoon ground cinnamon
Pinch of salt
Preheat your oven to 425 degrees. Whisk the eggs and sugar together until smooth. Then add pumpkin puree, cream (or milk), vanilla, cinnamon, and salt. Beat well. Pour the filling into the pie crust and place in the center of the oven for 45 minutes.
Insert a very sharp knife and twist it. If it comes out dirty, raise the temperature. Take it out when it starts to burn. Chill before serving. (Warning: cracks may appear…)
