Lisa Grimm

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

The feeling after a release sells out is euphoric. The kind of clear-cut validation that’s rare for creative people. When we’ve spoken with creators after their Metalabel drops have sold out they’ve felt celebrated and seen. We get to put our imposter syndrome aside and enjoy the moment.

But beware! We should not always aim to sell out. As we’ve... See more

For creative people this hits especially hard as social media’s invention of “personal brands,” “influencers,” and the “Creator Economy” turned the few remaining aspects of life that hadn’t yet been marketized into the last ways we could make a living without working for somebody else. Gradually and then suddenly creative people found themselves... See more

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

Her cookbooks, in turn, offer others their own chance. Performance, after all, manages presence and absence with its is-and-is-not enactments. Recipe as script. My own favorite genre comparison for recipe collections, though, is not a script or a manual, and not the commonly invoked novel or history or memoir—though cookbooks bear affinity to all... 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

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.

Food used to be something to eat; now it is something to talk about, as important as music, art and movies.

any time there’s a big decision to be made that consumes resources (time and money), human involvement is key