| Plus, a guide for oyster season! | | | | | We've been unpacking and settling into our new headquarters in the Brooklyn Navy Yard, which we designed to be a Gathering, Creating, and Entertaining space for our team, our partners, and our community—a truly innovative workplace that reflects everything we do as a company. | | | | I'm looking forward to showing it to you all very soon once we're fully installed and zhuzhed. In the meantime, here are a few snapshots of how it's coming to life... | | | | | | | | Our test kitchen team set up the Most Important Slack Channel, #come-and-get-it, and now the rest of the team can enjoy the fruits of their labors (aka sprint to the test kitchen before the vanilla petit fours are gone!). | | | | | | | Here's freelance stylist Susan Robohm spiffing up the office—and some of her handiwork. | | | | | | | Harper Fendler, a new cocktail Resident, came to the office to shoot his first few videos. He swung by my office with a Sazerac; I savored this Don Draper moment. | | | | | | | Merrill, who was critical to us finding this special location for our workspace, dropped by. Here she is with Alex Matisse, founder of East Fork pottery, as he explains the firing technique used for this vintage Dansk mug. | | | | Aannnndd, we had a doughnut party, of course. | | | | More HQ highlights to come! | | | What Our Editors Have Been Up To | | | | | - Paul Hagopian has been our star Editorial Intern. We've been counting down his days in grad school until we could hire him full time—he starts in July! Paul is a big oyster fan, so he rustled up some team members to put together a content package so we're all ready for the summer season. (I'm using this as my excuse to order my favorite oyster plate.)
- Our Editorial Assistant Anabelle Doliner chatted with Anna Chwistek, a longtime Food52er and the food blogger behind some of our most popular recipes. Anna gives us a peek at her recipe development process, and explains why her recipes—such as Creamy Tortellini Soup With Sausage and Chicken With Braised Cherry Tomatoes & Burrata—resonate with our community. As Anna puts it: “I think it's important that whoever prepares my recipes feels like a chef and realizes that they accomplished something that might have seemed way beyond their culinary ability.”
| | - Gifts I recently ordered from the Shop:
- Our Summer Kickoff Event has started—that means up to 25% off site wide, with code: SUMMER.
| | - I started a new video show—Founder Files—that takes you with me as I go behind the scenes at Food52, Dansk, and Schoolhouse. Episodes will run monthly.
- Chrstine Muhlke, our Dansk Curator, and I traveled to Bedford, New York to visit the old Dansk headquarters, designed by Jens Quistgaard and inspired by Mayan temples. We had lunch with Dansk Founder Ted Nierenberg's former assistant, Susan Kroeger, pictured here in her stylish home surrounded by Dansk products and poppy primary colors!
| | | | | Have a great weekend, all! |  | Amanda Hesser
Founder & Executive Chair | | | | | | | |
