Lisa Grimm

Loved this description featured in ActionDigest from investor Chris Paik re: navigating a major innovation period in tech, “each time a new shift occurs, it is analogous to the formation of an unstable radioactive isotope. The radioactivity throws off a huge amount of energy in the form of capturable enterprise value, but is subject to half-life... See more

When content production and distribution is infinite, the important aspect is its primary function in crafting and proliferating culture*.* In other words, the value of content today comes primarily from its use in cultural production.

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

While some innovations naturally fit on the blockchain, others, though appealing, don't align with the practical needs and preferences of most users.

Although at one point, we all believed everything needed to be onchain.

Reality is that most people don't care about that. Values like trustlessness, transparency, censorship resistance, and self... See more

At the end of the day, marketing leaders care about data, discovering new ways to think, and being able to make connective pathways through traditional marketing funnels—and that’s what my expertise is in.

Food in America is an almost six trillion dollar industry, so it’s no surprise that some of the best food writing takes us deep into the world of business. But here too food writers are bringing something special to the table, another way of peering behind the curtain.

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Make the Internet Fun Again

Slop, Creative Destruction, and What's Next for the Internet

Jul 16

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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

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