I have some important, bittersweet, news to share: my wonderful time working at Food52 has come to an end and I'm off to my next exciting adventure.
Six years ago, when I started working at Food52, as a remote editor (I live in Michigan)—there were fewer than 10 employees. And when I first met everyone in person in 2013, I got to work from Amanda Hesser’s dining room table, because it was a photo shoot day. In that time, Food52 has changed offices (multiple times) and grown—a lot—but one thing that hasn’t changed is the importance of community. Amanda and Merrill created this space where we could all learn from each other, and I’ve had the honor of experiencing that firsthand as your community editor.
Throughout my time here, connecting with you, the community members, has been the biggest highlight for me. I’ve loved getting to know you all, through interactions on the site, in email exchanges, and, most recently, in the Baking Club and Cookbook Club.
I’ve learned so much about food and cooking from you over the years, especially in terms of cooking with scraps. Three years ago, I started my Cooking with Scraps column, because even for those of us trying to do our best to cook root-to-leaf and nose-to-tail, there are probably still some edible bits we’re missing. The column focused on one overlooked scrap at a time, featuring smart recipes from the community that show us all how to turn what would otherwise be trash into a dish to treasure. And now, I’ve transformed the knowledge I’ve gained, in large part from you all, into my first cookbook, Cooking with Scraps, out this October. (I really should count the number of times I say, “Thanks to Food52er so-and-so, I learned about…” in the book, because it’s a lot!)
I hope I get to meet some of you in real life this fall on my book tour: If you live in Indianapolis, Chicago, LA, or Seattle, I'm coming to you! (Fellow Michiganders, I'll have events in Ann Arbor and Grand Rapids.) And I hope I continue to hear from you all online, too. I'm still planning on participating in the Clubs (after a wee bit of a break), so you'll see me around, but also, don't hesitate to send me a direct message to say hi.
Whether you've been a Food52er since the beginning, or are brand new, you make this place what it is. Thank you so very much for being a part of it and for letting me be a part of it with you.
All the best,