Lisa Grimm

Since social media platforms provide easily accessible performance data, creators and brands are incentivized to only post algorithm-tested images. Knowing what “works” means fewer people are interested in taking visual risks, resulting in long-term visual homogenisation.

A dream hire for me would be a hyper social, hyper considerate relationship manager (with great taste) who could actually form bonds with influencers and know their birthdays and communicate and do thoughtful things outside of campaigns, when we’re asking them for something in return. It seems like relationship management is the most important... See more

Independent internet-native creators leverage the internet’s frictionless content creation and distribution, but they’re still trapped by traditional business models like subscriptions and advertising.

A subscription model is based on the promise of the production of future gated content. A publication or creator is paid to continue production, not... See more

Celebrity cookbooks are curious beasts, brand extensions of public figures we often do not associate with eating. Sometimes, the results are charming and unexpected: see, for example, titles from Snoop Dogg, Sophia Loren, Dolly Parton, and Valerie Bertinelli. Sometimes, they aren’t. Regardless, all celebrity cookbooks telegraph the same underlying,... See more

Code is cheap. Money now chases utility wrapped in taste, function sculpted with beautiful form, and technology framed in artistry.

But what exactly is taste? The dictionary says it’s the ability to discern what is of good quality or of a high aesthetic standard . But who sets that standard? Taste may be subjective, but within a given culture or... See more

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

Plus, a letter can be friendly-ish, but also distant; it can command and liberate, or inspire and comfort, sometimes at once. Letters avoid the personality-less alternatives—of pure, anonymous instruction and pure, anodyne aspiration—toward which cookbooks might track, the way newsletters can provide relief from the worst tendencies of YouTube... See more

The internet certainly played its part. As we spend increasing hours buried in our computers the very fact that food can't be consumed virtually gives it a special resonance. You can, of course, post pictures of what you’re eating - people do that by the millions - but that’s no substitute for the scent of onions caramelizing in butter, the sound... See more