Anastasia Berg

Particularly for me, being here in Detroit, I think part of the context that I like to give is even just the sense of place, the neighborhood that a new restaurant is has opened up in is really important, especially for a city that's quickly gentrifying. I think when we look at what Keith Lee does, that piece might not be there, but I think he also is offering a sort of service journalism as well.

Particularly for me, being here in Detroit, I think part of the context that I like to give is even just the sense of place, the neighborhood that a new restaurant is has opened up in is really important, especially for a city that's quickly gentrifying. I think when we look at what Keith Lee does, that piece might not be there, but I think he also is offering a sort of service journalism as well.

Hmm.

Hmm.

Hmm.

I think I might disagree a little in that I think that he is in some way sort of shifting the culinary ecology, like you mentioned, because I think that he is calling attention to some of these restaurants that aren't covered by someone like me, you know, who aren't being covered in the local papers or magazines, you know, shiny media.

I think I might disagree a little in that I think that he is in some way sort of shifting the culinary ecology, like you mentioned, because I think that he is calling attention to some of these restaurants that aren't covered by someone like me, you know, who aren't being covered in the local papers or magazines, you know, shiny media.

I think I might disagree a little in that I think that he is in some way sort of shifting the culinary ecology, like you mentioned, because I think that he is calling attention to some of these restaurants that aren't covered by someone like me, you know, who aren't being covered in the local papers or magazines, you know, shiny media.

And so I think in a way that makes a huge difference and really does change things for consumers of his content, but also consumers of the culinary economy, right? And I think that what he does is work that really does help local restaurant scenes in a great way. It's for the restaurant owners, these small business owners that tend to be mom and pop, that tend to be Black-owned.

And so I think in a way that makes a huge difference and really does change things for consumers of his content, but also consumers of the culinary economy, right? And I think that what he does is work that really does help local restaurant scenes in a great way. It's for the restaurant owners, these small business owners that tend to be mom and pop, that tend to be Black-owned.

And so I think in a way that makes a huge difference and really does change things for consumers of his content, but also consumers of the culinary economy, right? And I think that what he does is work that really does help local restaurant scenes in a great way. It's for the restaurant owners, these small business owners that tend to be mom and pop, that tend to be Black-owned.

minority-owned BIPOC in general for the most part.

minority-owned BIPOC in general for the most part.

minority-owned BIPOC in general for the most part.

I think when you look at social media food criticism, what I could understand is some of these social media critics are paid to do these reviews, who are contracted by these restaurants and also put out reviews on food that they've gotten for free, food that they're photographing in the best light, really rolled out the red carpets to come in and paint these restaurants in a good light.

I think when you look at social media food criticism, what I could understand is some of these social media critics are paid to do these reviews, who are contracted by these restaurants and also put out reviews on food that they've gotten for free, food that they're photographing in the best light, really rolled out the red carpets to come in and paint these restaurants in a good light.

I think when you look at social media food criticism, what I could understand is some of these social media critics are paid to do these reviews, who are contracted by these restaurants and also put out reviews on food that they've gotten for free, food that they're photographing in the best light, really rolled out the red carpets to come in and paint these restaurants in a good light.

And so I think that that smoke and mirrors of social media can be dangerous when you're talking about criticism or when you're calling it criticism. Because that's not really what it is. It's marketing. And so I think that line gets blurred and that can be dangerous. But that's not really what Keith Lee is doing. I come from the beauty industry and I remember that same energy towards the blogger.

And so I think that that smoke and mirrors of social media can be dangerous when you're talking about criticism or when you're calling it criticism. Because that's not really what it is. It's marketing. And so I think that line gets blurred and that can be dangerous. But that's not really what Keith Lee is doing. I come from the beauty industry and I remember that same energy towards the blogger.

And so I think that that smoke and mirrors of social media can be dangerous when you're talking about criticism or when you're calling it criticism. Because that's not really what it is. It's marketing. And so I think that line gets blurred and that can be dangerous. But that's not really what Keith Lee is doing. I come from the beauty industry and I remember that same energy towards the blogger.