Lisa Grimm

The latter is, to be clear, a worthwhile goal — I’d also love to see more people at ease in their kitchens, unburdened by the fallacy that a meal has to be perfect and/or Instagram-pretty to be legitimate.

Today, instant gratification, profit and appearances are more desirable than substance, depth or intrinsic worth.

But what was good for average users was not necessarily good for creators. As social apps shifted to algorithmic feeds, that platforms gained even more control over the relationship between the creator and their audience. Creators responded to this shift by attempting to push their audiences to platforms that allowed for unfiltered connection with ... See more

What started as a trickle of evidence has become a deluge of research over the past couple of decades showing that emotions and food are inextricably entwined. Knowing the science empowers us to appreciate and use food's massive effect on how we feel emotionally.

For we food writers who preach that there’s a food angle to every story, science proves that food truly touches everything ...

While it is true that the amount of marketing and publicity publishers invest in books varies, it is also true that authors must be active participants in their book promotion. That will not change because the most effective way for authors to reach readers is through building their audience.

‘From my side of the [advertising/editorial] wall, we know restaurant margins aren’t great.

hanks to the internet, Thompson observed, Aggregators created value not by controlling scarce physical resources, but by aggregating user demand and attention, which then attracts suppliers to the platform.

Amazon is a two sided marketplace, made up of:

1. Buyers


2. Sellers

“Yeah, no sh*t” – you, probably.

What you might not know is that over 60% of the stuff sold on the platform doesn’t actually come from Amazon, but independent sellers. ️

But it wasn’t always like this...

• Between 1994 and 2000, everything on the site was sold by Amazon


• In that time th

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