This edition of Amanda's kids' lunch is brought to you by Amanda's CSA haul: pattypan squash and broccoli (cooked in lots of olive oil and a little bit of water over high heat) with sour cream cilantro sauce and goat cheese, plus Greek yogurt with dark honey and blueberries for dessert.

How are you cooking up summer's abundance of summer squash?

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Wendy Smith Born shares a day at Metropolitan Bakery with Supply Chain, from baking bread in the wee hours of the morning to shopping for cheese at the local farmer's market.

Wendy Smith Born is the co-owner of Metropolitan Bakery, a Philadelphia institution since it was founded in 1993. Together, she and pastry chef James Barrett have created a home for their quality, artisanal bread and other baked goods, as well as local jams, cheeses, and spreads. In addition to their bakery, Wendy and James co-authored the Metropolitan Bakery Cookbook, brimming with recipes for their signature cookies, cakes, pies, and more. 

Here she shows us what a typical Saturday looks like around the bakery, along with pastry chef James Barrett -- their days start early.

Inspiration for tonight's dinner: just good food. A steak, medium-rare please, and some tangy, goat cheesy mashed potatoes.