In an aside in the New York Times Cooking video I watched recently, where Melissa Clark made her lemony white bean soup with turkey and greens, the food reporter and recipe columnist invited viewers to leave a comment telling her what they do with the kale stems. It highlighted this sweet, funny relationship between a media brand’s personalities and its audience, a warm-casual vibe.
Below the article announcing the change on October 23, commenters loudly aired their grievances, threatening to cancel subscriptions, asking who wanted this, and how to turn it off.
After four days and 172 almost exclusively angry comments, commenting for the story was turned off.
My writing for WIRED over the past decade has shown me again and again that adding tech to a kitchen product is risky at best. I've repeatedly watched companies try and fail: Bluetooth connections for all the appliances, apps that lean too heavily on crummy recipes, toasters with optical sensors or touchscreens that still couldn't toast particularly well. Just about anything that was part of the "smart kitchen" tended not to be very smart at all.
Source: Wired - AI — Read the full article on the original site ↗