The New York Times is still bleeding money, despite solid growth in its digital subscriber base. Like newspapers that sell real estate and newspapers that become auction houses, it’s trying to diversify in the hopes of finding some desperately needed cash. According to Quartz, the Times is going into the food delivery business:

“This summer, the Times will begin selling ready-to-cook ingredients for recipes on its cooking site through a partnership with Chef’d, a Los Angeles-based meal kit startup. The Times is licensing select recipes, curated by food editor Sam Sifton, to Chef’d, which will handle all of the actual ingredients, deliveries, and other logistics. Chef’d and the Times will share revenue from any sales, though both declined to comment on details of the split.”

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Peter Fray
Peter Fray
Editor-in-chief of Crikey
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