Welcome to the newest version of Food52 Founder Amanda Hesser’s weekly publication, Hey there, it’s Amanda, filled with meals, journey, and purchasing suggestions, Food52 doings, and different issues that catch her eye. Get impressed—enroll right here for her emails.

I’m writing to you from a high-speed prepare zipping from Paris to Antwerp. Why can’t we get trains proper in America? I might love nothing greater than to take a high-speed prepare throughout the nation.

I’m with Jojo, Food52’s GM, and we’re on a sourcing journey, which, on this planet of dwelling, might sound like a purchasing journey the place you top off on merchandise. In actuality, it has meant strolling eight miles at a commerce present within the very unglamorous outskirts of Paris, testing outlets round Paris to seek out new merchandise and to review their visible merchandising, and trekking to a ceramics manufacturing facility close to Marrakech. All through, we’re taking images, video, and notes on every thing we’re seeing in order that we will flip them into new product concepts, discover new shade inspiration, supply good new makers, perceive how the merchandise we provide are made—and make Food52’s Store the most effective on this planet.

Over the following few newsletters, I’ll share glimpses, traits, and commentary from the journey!

Chestnut brown is displaying up throughout desk merchandise from plates to placemats to pitchers.

We noticed a sprinkling of ceramics with conventional hand-painted motifs at each the commerce present and in outlets. We particularly like people who got here from Japanese Europe (like those towards the blue plaid wall and the bowls).

Occasions are occurring!

• September 18: We’re internet hosting the third installment of our work-smarter No one Cares Speaker Collection, with hospitality skilled Carlos Quirarte and Feed Me publication writer Emily Sundberg. RSVP right here.
• September 27: Baker, cookbook writer, and previous MasterChef contestant Hetal Vasavada might be demo-ing three candy and savory recipes at our brunch and be taught for mothers. Plus: We’ve acquired Food52 goodies for all our company! Get tickets.

Tomatoes are (nonetheless) occurring!

Shortcuts are occurring!

• Dhamaka’s Chef de Delicacies, Neel Kajale, visited César within the Check Kitchen and confirmed him a shortcut to tender, spiced rooster and aromatic rice: Stress Cooker Rooster Pulao:.

Merchandise are occurring!

• Oil lamps are again. We noticed this one earlier this yr in Germany, on one other sourcing journey. And now it is right here for you!
• We additionally noticed this perforated bakeware in Germany and favored how the perforations assist your baked items brown and crisp evenly on the bottoms and sides.

Have a splendid week!

Amanda

Earlier than beginning Food52 with Merrill, I used to be a meals author and editor on the New York Instances. I’ve written a number of books, together with “Cooking for Mr. Latte” and “The Important New York Instances Cookbook.” I performed myself in “Julie & Julia” — hope you did not blink, or you might have missed the scene! I stay in Brooklyn with my husband, Tad, and twins, Walker and Addison.