FoodieTV

Thanks @rrhoover. GLAM has always been about enabling high-quality mid-tail publishers to get their stories heard in a way that can sustain them economically. When my team was asked to bring a mobile video product to market, it struck me that we could do the same. It turns out that there are many beautifully shot, gorgeously told videos between 3 and 10 mins long in the world on many many topics, especially food. But between the scattershot noise of social feeds and structured page-at-a-time scrolling TV guides there is a huge chasm. We saw that as user experience problem (dressed primarily as a content discovery problem, pure and simple). So we struck out across the interwebs and found what we believe to be the most compelling stories about why we eat what we eat and how it got to our plates. And then we wrapped it up in a content-forward interface designed to shine on all the devices where we increasingly are turning to for television like viewing experiences. So far, based on the reviews, it seems we may have struck a chord.

Saw @ryanlawler's coverage of FoodieTV this morning on TC: http://techcrunch.com/2014/01/14... cc Feast founders, @davidspinks & @nayafia.

New episodes come out every Wednesday. Tomorrow's will feature musk ox cooked atop a Greenlandic glacier, Lebanese za’atar, the science of brewing beer and the best pulled pork sandwich in Brownsville, Tennessee.

Forgot to say: Happy to answer any questions people have about FoodieTV. Ask me anything.

Welcome, @mescobosa! Foodie.com has existed for some time. What inspired you to build FoodieTV?

Nice! There seem to be more and more communities/products focused on curating specific verticals/topics (Product Hunt being one of them). Can you share some of the tactics or ideas you have to acquire new foodie-loving users, @mescobosa?

Well, other than being on Product Hunt, you mean? :) So far, we have definitely found that once people play with the app, especially after 7pm, we get an incredibly positive response. As a result, we are starting to experiment with increasing our activity on Twitter during this time slot and so far have had a very good response rate well past the typical time most other apps see a fall off. By far our biggest asset early on has been the producers who created the videos we feature in the app themselves. They know all too well how little fun it is to have their hard work languish in obscurity (or at least get far less attention than the quality of their storytelling merits) and so many of them have been extremely excited to spread the word among their fans and followers that their work has been selected to be featured. In addition, we’ve haven't been shy in reaching out to many of the friends and contacts we made during the making of our book The Foodie 100 (http://www.amazon.com/Foodie-Top...) in which leading food critics from around the globe selected the best restaurants in the world based on taste alone. As part of that project, we got to know chefs all over the world, many of whom have quite large social followings. And on top of all that, we are going to be sponsoring some food and film festivals and other foodie oriented events around the country to keep the buzz going.