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56 Comments
Lindsay-Jean H.
June 1, 2017
Just in case any of you missed our update on this topic, you can find it here; https://food52.com/blog/19611-how-we-re-working-on-making-our-community-stronger
Emma N.
November 4, 2016
I meant to comment when I first read this post last week...but I am a college senior with a research deadline or something :) I'm researching what the language used in early American cookbooks says about the values of women. Basically, I'm a history student who was bit by the cooking-bug and desperately trying to avoid researching more death and despair. Sometimes I pretend that reading Food52 is research. Other times, when I hear about the beginnings of Food52, I feel like I missed some sort of golden age. But this post made me so excited. I'm glad that people other than me also want more than a "recipe website." So thank you for this post, LJ! And thanks to all the commenters!
Maedl
November 4, 2016
Emma. do you know about the Oxford Symposium on Food and Cookery? If not, see http://www.oxfordsymposium.org.uk And there are also several groups of culinary historians scattered around the U.S. I belong to one in Washington, DC, and love their meetings, speakers, amd other activities.
Intelatin
October 31, 2016
I have a profile on Food52. I have been present in your eco-system since 2010 and am consistently impressed by the content your team produces. I also engaged to buy the Best Recipes Cookbook. But what I have not been able to do is find community on the site. An enormous portion of the content is simply feels too WASPy for me and it feels like the editors are simply too WASPy for me. Scroll through the team {https://food52.com/team} and you will see what I mean. As you move forward to round out the community, it may be helpful to add some color to the mix.
Lindsay-Jean H.
October 31, 2016
Thank you all for the kind words and thoughtful suggestions (I'm taking notes!). This community is just the best, and I'm excited to get to know more of you in the days and months ahead.
amysarah
October 30, 2016
I'm also very glad to see the importance of F52’s community put front and center. And yes, hooray for LJ, who’s been so proactive addressing this (disclaimer: feel a bit guilty for not giving more of a response when queried! Apologies - was spread thin this summer.) Reassuring to see community still recognized as the heart of the site, despite sometimes feeling a little marginalized of late. I think some of that’s growing pains – particularly finding the right balance with the shop’s increased focus and challenges of expanding daily content.
More directly, the community’s fun and welcoming ‘culture’ of early years, where differing opinions/information were easily and respectfully shared, began to feel trampled by a rather nasty/condescending tone that flourished for a while in comments/Hotline. To be fair, this only involved a small group - but a very vocal and seemingly omnipresent one. I admit it was alienating and definitely decreased my interest in participating. Happily, this seems to have died down of late, at least that I’ve noticed. I realize there’s no way to inoculate an open online forum from this kind of thing, but it certainly emphasized to me how much of F52’s character comes from its community.
In other news – count me as an ‘old timer’ really glad to see F52 expanding its scope, of topics and moreover writers with diverse perspectives. I know it’s caused some community dissension and of course kinks are inevitable when finding editorial footing in a broader context…but I’ve long thought this was a much needed direction here. Hopefully, over time it deepens the community too.
And just a couple nuts/bolts items before this turns into an essay: yes pls, more effective search features, as already noted; bring back the ‘just posted’ community recipe thingy; and finally, at long last…the ability to EDIT comments/Hotline posts!!
More directly, the community’s fun and welcoming ‘culture’ of early years, where differing opinions/information were easily and respectfully shared, began to feel trampled by a rather nasty/condescending tone that flourished for a while in comments/Hotline. To be fair, this only involved a small group - but a very vocal and seemingly omnipresent one. I admit it was alienating and definitely decreased my interest in participating. Happily, this seems to have died down of late, at least that I’ve noticed. I realize there’s no way to inoculate an open online forum from this kind of thing, but it certainly emphasized to me how much of F52’s character comes from its community.
In other news – count me as an ‘old timer’ really glad to see F52 expanding its scope, of topics and moreover writers with diverse perspectives. I know it’s caused some community dissension and of course kinks are inevitable when finding editorial footing in a broader context…but I’ve long thought this was a much needed direction here. Hopefully, over time it deepens the community too.
And just a couple nuts/bolts items before this turns into an essay: yes pls, more effective search features, as already noted; bring back the ‘just posted’ community recipe thingy; and finally, at long last…the ability to EDIT comments/Hotline posts!!
Nancy
October 31, 2016
Amysarah - just to say you were not alone in being discouraged by the wave or phase of snarky comments. I went away for several months, nearly quit, but came back and found the atmosphere better. Yes, there's no way to eliminate, but it was discouraging.
Gibson2011
October 29, 2016
I've always loved knowing that the hotline exists for any food/equipment related questions I have. More recently, I've been enjoying the posts about new cookbooks. It's great having someone keep me up to speed with what's out there since I never have time to casually peruse the cookbooks :(
I also love love love the Holiday Gift Exchange. It's become one of my favorite parts of the holiday.
I also love love love the Holiday Gift Exchange. It's become one of my favorite parts of the holiday.
anne
October 29, 2016
You should not have changed your format. I almost never come here anymore. It seems your focus shifted after that to your store and selling you wares. It used to feel like a community, but to me, it no longer feels that way. If feels like just another faceless web site. The columns were also the point of the exercise for me. No longer. Sad really.
Lindsay-Jean H.
October 31, 2016
Hi anne - Check your inbox, I'm sending you a direct message, would love to chat more about how we can bring back the sense of community.
AntoniaJames
October 29, 2016
It appears that we are proving pierino’s point, in the thread below. ;o)
Shalini
October 29, 2016
Hi Lindsay-Jean, thank you for taking charge of this huge community and helping to rally everyone together again! I first joined in 2009, then through a technical glitch reactivated my account in 2011. I miss participating more in this wonderful space and, when my hands aren't as full with a new baby, will do so.
Keep up the good work!
Keep up the good work!
pierino
October 29, 2016
Lindsay-Jean, first thanks for the kudo. Having been along for most of the Food52 ride from the beginning I must say that it has been this sense of community that has kept me going. From the early days I've appreciated the encouragement I've received from the other old hands here. One thing that might be helpful is a Forum52 for a general discussion of food related topics. Right now Hotline is almost ad hoc defunct repository for that but it does lead to digressions which stray off topic. I'm always writing about food through whatever outlet will put up with my Trotskyite screeds but the genuine generosity of spirit that pervades Food52 is exceptional. Here's to the next seven years.
pierino
October 29, 2016
Sorry I couldn't edit that. But I meant "de facto" not "defunct". Halloween gremlins.
AntoniaJames
October 29, 2016
pierino, your Trotskyite screeds are to my mind one of the best things about Food52. You are, always have been, and always will be an inspiration, in so many ways. ;o)
Etta
October 29, 2016
So glad the holiday swap will be back this year! It is one of my favourite things about Food52 - and the entire holiday season. Few experiences restore my faith in humanity like a tin of homemade candies showing up in the post from an almost-total-stranger.
On a different note, as Food52 has grown I've experienced a tension between the community and business sides of this enterprise. Nothing kills the this-is-a-community-space atmosphere like a random Korean Air pop-up ad that comes back every time you click through to a new page.
On a different note, as Food52 has grown I've experienced a tension between the community and business sides of this enterprise. Nothing kills the this-is-a-community-space atmosphere like a random Korean Air pop-up ad that comes back every time you click through to a new page.
BrooklynBridget
October 30, 2016
Etta, are you really seeing that ad? We do have ads but what you describe is not supposed to happen. If you can send details I would very much appreciate! [email protected]. Thank you!!
Panfusine
October 29, 2016
Oct 29 2011, when I had the Food52 Launch?Diwali Party for the first book,
All our guests made it , the power went out thanks to a nasty storm , we brought out candles and it was the BEST ever party we had. Precious memories. 5 years later my adoration and admiration for Food52 only grows by leaps & bounds!
http://www.panfusine.com/2011_11_01_archive.html
All our guests made it , the power went out thanks to a nasty storm , we brought out candles and it was the BEST ever party we had. Precious memories. 5 years later my adoration and admiration for Food52 only grows by leaps & bounds!
http://www.panfusine.com/2011_11_01_archive.html
Merrill S.
October 28, 2016
Feeling so happy as I read all of these comments, and so lucky to have Lindsay-Jean leading this charge!
Maedl
October 28, 2016
I think this is just what we need right now. I’ve noticed that the Hotline isn’t as varied as it used to be, which, considering the number of members, surprised me . Most of the questions seem to be about recipes posted on the site and don’t generate much discussion. Thus, I don’t check the site as frequently as I used to and miss the give and take that we once had. Maybe I need to concentrate more on other parts of the site--there’s certainly plenty of material to explore!
Nancy
October 28, 2016
Lindsay-Jean...wonderful reaching out. I feel like a (relative) newbie, or at least a sophomore when I see how much others have contributed from the beginning. Yes, I get a sense of who other members are from their comments on articles, their recipes, their answers (and crotchets) on the Hotline. And yes I've been made welcome by responses from others.
Not a criticism but (like Antoina James') a suggestion, only for more fun and interaction: perhaps set up a section or corral in a section articles that already ask for members' input. Not of the semi-urgent hotline variety (h2 make this recipe, what do I do about a missing ingredient, uneven oven etc), but more of the ongoing enjoyment and development of the art and craft of cooking. Most of the editors ask for community response, so do member articles, so it might be unwiedly. Still, a thought.
And thanks for bringing this issue front & center.
Not a criticism but (like Antoina James') a suggestion, only for more fun and interaction: perhaps set up a section or corral in a section articles that already ask for members' input. Not of the semi-urgent hotline variety (h2 make this recipe, what do I do about a missing ingredient, uneven oven etc), but more of the ongoing enjoyment and development of the art and craft of cooking. Most of the editors ask for community response, so do member articles, so it might be unwiedly. Still, a thought.
And thanks for bringing this issue front & center.
cookinginvictoria
October 28, 2016
Thank you, Lindsay Jean, for reaching out to the community and giving specific ways for members to be involved with the site. It means a lot to me that despite the amazing growth that FOOD52 has experienced, that the editors still value the vibrant community feel. The personal connections -- and the online friendships that I have made -- have been one of the biggest things that has kept me me coming back again and again to FOOD52 over the years. As the site has grown, I have enjoyed some of the more recent "professional" content, but for me, my favorite posts still are those submitted by the community and the recipes created by passionate home cooks. I love this community, and hope that newer members discover the same connections to other like-minded home cooks that I have. :)
AntoniaJames
October 28, 2016
It's heartening to see this. I particularly appreciate the call for more comments. For a while there it seemed like (because it was usually the case), that I was the only one commenting ever on anything. I stopped for several reasons, one of which was that it just started to feel awkward.
Way back when, we all knew each other, in large part due to the comments and actual conversations that we had in the comment section of so many posts.
I would love more than anything to see again accessibility to new recipes as a navigation link. Perusing just-posted recipes by ordinary users, I saw so many great recipes that remained under the radar because not entered into contests or otherwise selected for display by the editors. So, too, was it possible to "meet" new members through their recipes. You'd be amazed at how many new members have contacted me privately to thank me for commenting on their first recipe, and to tell me how much that made feel welcome here. Without easy access to new recipes (other than my geeky workaround -- searching for an ingredient like "salt" or "sugar" and then filtering to "newest", which reaches only a subset of new recipes), it's been harder to make those important connections. Just a thought with what I hope is taken as a constructive suggestion - and not intended to hijack the thread, or to be critical. ;o)
Way back when, we all knew each other, in large part due to the comments and actual conversations that we had in the comment section of so many posts.
I would love more than anything to see again accessibility to new recipes as a navigation link. Perusing just-posted recipes by ordinary users, I saw so many great recipes that remained under the radar because not entered into contests or otherwise selected for display by the editors. So, too, was it possible to "meet" new members through their recipes. You'd be amazed at how many new members have contacted me privately to thank me for commenting on their first recipe, and to tell me how much that made feel welcome here. Without easy access to new recipes (other than my geeky workaround -- searching for an ingredient like "salt" or "sugar" and then filtering to "newest", which reaches only a subset of new recipes), it's been harder to make those important connections. Just a thought with what I hope is taken as a constructive suggestion - and not intended to hijack the thread, or to be critical. ;o)
mrslarkin
October 28, 2016
Hi AJ! I feel like you are the honorary mayor of food52. You are a wealth of information and advice, and I'm grateful!
Regarding your last point, I feel the same way, and the shortcut I've created is a bookmark with ALL of the search terms checked off, which enables me to view all the new recipes.
Regarding your last point, I feel the same way, and the shortcut I've created is a bookmark with ALL of the search terms checked off, which enables me to view all the new recipes.
AntoniaJames
October 28, 2016
mrslarkin, that is such a clever trick. Wish I'd known sooner. Love you. ;o)
cookinginvictoria
October 28, 2016
Great hack -- thank you for sharing. I will start using this too. Yes, I agree that AJ is the FOOD52 honorary mayor. But so are you, Mrs.L . . . along with drbabs and ChefJune and a few others. Love you all! :)
Panfusine
October 29, 2016
second that, Mayor AJ! well said MrsLarkin. Can't emphasize how we've formed bonds of friendship that extend beyond the food52 environs, thanks to the Christmas Secret Santa, and the community pick testing.
Starmade
October 29, 2016
This is the first time I noticed you could sort by "newest"; I'm tickled to think all you VIP cooks here (VIPCs?) are looking for ways to find "newest" recipes regardless of accumulated views or hearts -- it's a stimulus to put up more of the recipes I like. Some of my most interesting finds here are hidden treasures (no hearts, no views, no wins) - though of course I am interested in the wins, finalists and CPs too. I just wonder why some really interesting or authentic recipes get no recognition - it's the puzzle of fame.
AntoniaJames
October 29, 2016
Starmade, about 5 years ago, I used the Hotline to ask community members to share “hidden gems” they’d found here on Food52. My tag to that query, “Unsung Heroes,” kind of says it all. Some time later Bevi picked up the thread, and then a while after that another member renewed the topic.
A quick search in the Hotline for “hidden” yielded these - including a special request by me a few years ago for Thanksgiving recipes that deserve more love:
https://food52.com/hotline/9222-please-share-your-hidden-treasures-on-food52-recipes-you-make-often-or-tried-and-plan-to-make-aga
https://food52.com/hotline/19693-what-are-your-favorite-food52-recipes-that-are-not-finalists-or-community-picks
https://food52.com/hotline/20095-finding-more-hidden-gem-recipes-part-1
https://food52.com/hotline/30146-thanksgiving-lessons-what-did-you-learn-this-thanksgiving-that-might-interest-others-here-any-hidd (Thanksgiving)
There may be other threads as well; these were found with that single simple search.
I hope this helps. ;o)
A quick search in the Hotline for “hidden” yielded these - including a special request by me a few years ago for Thanksgiving recipes that deserve more love:
https://food52.com/hotline/9222-please-share-your-hidden-treasures-on-food52-recipes-you-make-often-or-tried-and-plan-to-make-aga
https://food52.com/hotline/19693-what-are-your-favorite-food52-recipes-that-are-not-finalists-or-community-picks
https://food52.com/hotline/20095-finding-more-hidden-gem-recipes-part-1
https://food52.com/hotline/30146-thanksgiving-lessons-what-did-you-learn-this-thanksgiving-that-might-interest-others-here-any-hidd (Thanksgiving)
There may be other threads as well; these were found with that single simple search.
I hope this helps. ;o)
Lindsay-Jean H.
October 31, 2016
Starmade (and everyone!) when you find those hidden treasures, please tell us about them! Those are perfect candidates for Wildcard Winners (recipes that might not have won -- or even been entered in -- a contest, but that we love and want to get recognition)!
Starmade
October 31, 2016
What is the best way to tell you? Do we just use the hotline? I do really like the idea of a forum where we can bring up or invite people to contribute the many little useful finds that have little or no recognition - as AJ did in the hotline post she offered links to - but I did not realize the hotline could be used this way until now.
Lindsay-Jean H.
October 31, 2016
Email! Either to the editors' inbox or to me: [email protected] or [email protected]
AntoniaJames
October 31, 2016
I appreciate your call, L-J, to the community for people to share ideas for Wildcards. But please consider this, which I offer in the spirit of constructive contribution, and not as a criticism.
If the editors don't agree with a Wildcard suggestion (as has happened with so many that I have sent in that I stopped doing so long ago), the rest of us will never know about those hidden gems, unless they're brought up on the Hotline. Also, there are far more hidden treasures on the site than there are opportunities for Hotline picks. I've found over the past few years that what appeals to the editorial staff tends to appeal less and less to me. Without ferreting out from the community via the Hotline great recipes that for whatever reason don't suit the staff, we would otherwise not learn of them.
Consider too, please, that Food52 would not choose Mallika Basu's tomato curry sauce as a Wildcard, because it was featured in an article posted by Ms. Basu. That recipe -- a freezer-friendly weeknight helper -- is one that I turn to several times a month as a building block for many meals. Granted, it's not a recipe that's unknown to everyone, but for anyone who missed the article 18 months ago, it may well be. Making it possible for users to share knowledge not just of never-seen recipes but also the real workhorses -- as noted above, the "unsung heroes" that make their daily lives easier, or better in other ways -- would be a wonderful thing.
I'll be posting to the Hotline to renew this topic there, when time permits later today.
Cheers, everyone. ;o)
If the editors don't agree with a Wildcard suggestion (as has happened with so many that I have sent in that I stopped doing so long ago), the rest of us will never know about those hidden gems, unless they're brought up on the Hotline. Also, there are far more hidden treasures on the site than there are opportunities for Hotline picks. I've found over the past few years that what appeals to the editorial staff tends to appeal less and less to me. Without ferreting out from the community via the Hotline great recipes that for whatever reason don't suit the staff, we would otherwise not learn of them.
Consider too, please, that Food52 would not choose Mallika Basu's tomato curry sauce as a Wildcard, because it was featured in an article posted by Ms. Basu. That recipe -- a freezer-friendly weeknight helper -- is one that I turn to several times a month as a building block for many meals. Granted, it's not a recipe that's unknown to everyone, but for anyone who missed the article 18 months ago, it may well be. Making it possible for users to share knowledge not just of never-seen recipes but also the real workhorses -- as noted above, the "unsung heroes" that make their daily lives easier, or better in other ways -- would be a wonderful thing.
I'll be posting to the Hotline to renew this topic there, when time permits later today.
Cheers, everyone. ;o)
Starmade
October 31, 2016
Amen to this; I do think it would be beneficial to do this every six months or so, as the old "hidden gems" do get noticed with the help of such conversations and some of recipes once discussed on hidden gems threads are favorited by many now and not so hidden as they once were. I will also keep an eye out for potential wildcards (thanks for specifying the emails to use for this, Lindsay-Jean).
drbabs
October 28, 2016
As one of the people who love the community feel, I'm so happy you're reaching out like this. (And we really are a community. I moved from New York to Austin three years ago, and my Food52 friends here are my tribe. I wouldn't have met any of these women whom I love and feel connected to if it weren't for Food52.) So thank you. Really. And for those of you who are hesitant to speak up-- everyone here is really just as great in person as they are on line. Join in! It's really so much fun.
fiveandspice
October 28, 2016
Thanks for sharing this Lindsay-Jean! It's hard not to miss the early days of food52 when, as you have said, everybody knew everybody and it was easy to keep track of the content and look through everybody's recipes. But, we do all have to grow and development and businesses do too. So, I'm so glad food52 is making an effort to keep the community feel that was originally its heart.
Beyondthebayou
October 28, 2016
This is great. Love this site and how passionate they are to sticking to their mission!
ChefJune
October 28, 2016
How wonderful you are focusing on ensuring that Food52 remains intimate and friendly even as the community grows ever larger.
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