Crowdsourced Kitchen: How Two Journalists Made Cooking Social Again

Food journalists, Amanda Hesser and Merrill Stubbs, met while working together on the New York Times Cookbook. As they wrote the book, the noticed a shift in the online foodie community from content consumption to creation and hatched an idea for a crowdsourced site that would act as a filter for all that content. That idea led to the launch of Food 52, an online community for food enthusiasts.

Watch the interview to learn about how their site takes advantage of crowdsourcing, partnered with Whole Foods and the importance of communicating an idea to investors.

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