On a seasonably cold December afternoon, Netta Hardin is in her kitchen making vegan cream of broccoli soup. The recipe has six basic ingredients: broccoli, olive oil, onion, vegetable stock, russet potatoes and cashews, plus kosher salt and pepper to taste. Across the small kitchen island, Netta’s mom, Allyson Perling, is holding an iPhone with a microphone and tripod attached. She moves swiftly around the room, capturing close-ups of the ingredients while repeating a simple prompt: “What are you doing, Netta?” Netta washes her hands, rough chops the potatoes, sweats the onion and adds everything else to the pot. When