You’ve probably wondered how a site like this functions. How a group of working professionals come up with content for this website every few days, especially when the company that owns it only has a single full time employee. Hopefully by the time you’ll see this, one or two food/cocktail recipes will be appearing on this blog every day.

            At the most basic level, for each individual contributor, the rate of posts is more like a post every week. With no real quotas or obligations, though we would likely reach out in the event of someone not posting in a month or so. In short, we expect the people we’ve invited to contribute to this page to post on a regular basis but to also have periods where they may be unable to post that are very much outside of their control.

So, by now you’re probably wondering about how we maintain quality. The answer is that recipes that are posted to the Yupfeed are more akin to templates than they are too hard set recipes. For the most part, they will work as instructed, but if you deviate, there shouldn’t be much, if any, tangible dip in quality, especially if you follow the tips at the bottom. In truth, we want you to say that you found the template on our site, made it one or two times, then worked it out to your own tastes. Usually, whenever we are doing a classic recipe, the ratios that we put to paper are ones that we’ve tested on a few separate occasions.

It’s also worth noting that everyone who contributes to this page has their own fields of expertise. Tom is an Italophile with a passion for the flavors of Mexico. David is a master of classical French techniques and recipes. But famously lost 65 pounds learning to use Asian flavors and techniques to make the most of a lower calorie diet. And anyone who wishes to contribute to the blog has to be able to prove that they are capable to two of the kitchen/bar contributors on at least three separate occasions.

The other aspect is passion. Everyone who contributes to this page has to be passionate about the material that they are writing for. When we bring on our expert in Latin Cuisine, they’ll almost certainly not want to stop talking about the subject when it is brought up. The same goes for any other subject. The person David is trying to recruit as our health/fitness advisor, is a soon to be med student who will not stop talking about how to trim fat while maximizing the next pump. Our men and women’s fashion advisors will likely be the same way.

A note on our cannabis experts. We do not bring on stoners. This isn’t to say that we do not bring on people who are enthusiastic about cannabis. It’s that the people we bring on to talk about it, even on the days they’re smoking 3+ joints a day, are otherwise functional and have interests beyond getting stoned and watching anime all day.

At the end of the day, the people we bring on to work on the Yupfeed do not need to be contributing to this platform. They’ve often got fulltime jobs and lives that they are invested in maintaining. This means that there will be slow periods, like the week before this was written, in the upload of new articles and recipes to this website. The same extends to recipes, techniques, or reviews not necessarily being perfect. But with that said, we look forward to bringing you the material in the coming weeks.

            At the most basic level, for each individual contributor, the rate of posts is more like a post every week. With no real quotas or obligations, though we would likely reach out in the event of someone not posting in a month or so. In short, we expect the people we’ve invited to contribute to this page to post on a regular basis but to also have periods where they may be unable to post that are very much outside of their control.

So, by now you’re probably wondering about how we maintain quality. The answer is that recipes that are posted to the Yupfeed are more akin to templates than they are too hard set recipes. For the most part, they will work as instructed, but if you deviate, there shouldn’t be much, if any, tangible dip in quality, especially if you follow the tips at the bottom. In truth, we want you to say that you found the template on our site, made it one or two times, then worked it out to your own tastes. Usually, whenever we are doing a classic recipe, the ratios that we put to paper are ones that we’ve tested on a few separate occasions.

It’s also worth noting that everyone who contributes to this page has their own fields of expertise. Tom is an Italophile with a passion for the flavors of Mexico. David is a master of classical French techniques and recipes. But famously lost 65 pounds learning to use Asian flavors and techniques to make the most of a lower calorie diet. And anyone who wishes to contribute to the blog has to be able to prove that they are capable to two of the kitchen/bar contributors on at least three separate occasions.

The other aspect is passion. Everyone who contributes to this page has to be passionate about the material that they are writing for. When we bring on our expert in Latin Cuisine, they’ll almost certainly not want to stop talking about the subject when it is brought up. The same goes for any other subject. The person David is trying to recruit as our health/fitness advisor, is a soon to be med student who will not stop talking about how to trim fat while maximizing the next pump. Our men and women’s fashion advisors will likely be the same way.

A note on our cannabis experts. We do not bring on stoners. This isn’t to say that we do not bring on people who are enthusiastic about cannabis. It’s that the people we bring on to talk about it, even on the days they’re smoking 3+ joints a day, are otherwise functional and have interests beyond getting stoned and watching anime all day.

At the end of the day, the people we bring on to work on the Yupfeed do not need to be contributing to this platform. They’ve often got fulltime jobs and lives that they are invested in maintaining. This means that there will be slow periods, like the week before this was written, in the upload of new articles and recipes to this website. The same extends to recipes, techniques, or reviews not necessarily being perfect. But with that said, we look forward to bringing you the material in the coming weeks.