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In Conversation
How the internet changed culture — and what it means
“We’re in a period of bizarre monoculture, even though we were promised some sort of amazing long tail of diversity,” says W. David Marx, author of the new book Status and Culture.
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Executive Briefing
NFTs, digital art, and the value shift between IRL and virtual life
Trevor McFedries explains crypto’s pop-culture moment, why Gen Z is different, and how he’s building a ‘modern Marvel’ with Brud and Lil Miquela.
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Executive Briefing
The new celebrity-brand partnership: Why, how, and how much
Unpacking the structure and economics of modern talent deals, with Endeavor’s Ben Enowitz and Carolyn Moneta.
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Executive Briefing
Omsom founders Vanessa and Kim Pham on reinventing meal starters for a new generation
Bringing “proud, loud Asian flavors into American homes.”
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In Conversation
Talking to your customers about race and racism
Backstory founder Callia Hargrove on how and why brands should speak out, and how to build an inclusive marketing culture.
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Executive Briefing
What Alison Roman wants
The cookbook author and writer on balancing business with brand, how she creates recipes, and what she’s doing next.
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In Conversation
How Dishoom, London’s beloved restaurant group, scales with quality
Co-founder Shamil Thakrar on designing a culture and world — “from Bombay with love.”
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Executive Briefing
Rose and the art of the elevated cannabis brand
Founder Nathan Cozzolino on creating a better edible, building a sustainable business, and the truth about the legal weed market.
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Executive Briefing
Diaspora Co. turmeric founder Sana Javeri Kadri on building a better spice business
Starting from scratch, working with farmers, building a brand, and avoiding the wellness market.
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Executive Briefing
Kirsten Green helped make the direct to consumer boom happen. Here’s where she wants to invest today.
The Forerunner Ventures founder on where the consumer — and the opportunity — is going in 2020.
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In Conversation
Sqirl’s Jessica Koslow on how and what people want to eat is changing
Sorrel rice bowls for breakfast? “Now what we’re doing is almost weirdly completely normal.”
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