{"id":112457,"date":"2024-07-18T14:40:32","date_gmt":"2024-07-18T14:40:32","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/07\/18\/founder-files-handmade-baskets-gold-dipped-bowls-a-blueberry-grunt\/"},"modified":"2024-07-18T14:40:32","modified_gmt":"2024-07-18T14:40:32","slug":"founder-files-handmade-baskets-gold-dipped-bowls-a-blueberry-grunt","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/07\/18\/founder-files-handmade-baskets-gold-dipped-bowls-a-blueberry-grunt\/","title":{"rendered":"Founder Files: Handmade Baskets, Gold-Dipped Bowls & a Blueberry Grunt"},"content":{"rendered":"


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Welcome to the latest edition of Food52 Founder Amanda Hesser\u2019s weekly newsletter, Hey there, it\u2019s Amanda<\/strong>, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired\u2014sign up here<\/a> for her emails.<\/em><\/p>\n

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I recently visited my friend Deborah Needleman, who made an inspiring career change a half-dozen years ago. Deborah created Domino<\/em> magazine, then ran the Wall Street Journal<\/em>\u2019s style magazine, and later headed up T Magazine<\/em> at the New York Times<\/em>. In a surprise move, she left the Times<\/em> to learn traditional techniques for making baskets. She studied intensively with leading basket makers in Denmark, England, Spain, and France, then began making her own work, which she now sells<\/a>.<\/p>\n

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\"Willow<\/picture><\/div>\n<\/div><\/div>
\n Willow in Deborah\u2019s studio. <\/span><\/p>\n

Photo by Amanda Hesser<\/span>
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\"A<\/picture><\/div>\n<\/div><\/div>
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Photo by Amanda Hesser<\/span>
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During my visit, we chit-chatted while she wove strands of willow to make a small round bread basket. Her studio in a converted barn has the sweet, nutty aroma of fresh hay, though it is actually willow and other grasses. I was struck by the dexterity of the handiwork and knowledge of the materials that go into making even a simple basket. And I was reminded of one of things I love most at Food52: finding artisans and makers whose work we admire, learning how they make their products, and then bringing those products to a larger audience. Many of our home goods are labors of love turned into businesses.<\/p>\n

Other companies that we feature, such as Staub, have grown into large enterprises but maintain stunning craftsmanship. After visiting the Staub factory<\/a> in France, I left understanding why enameled cast-iron cookware is so expensive and so durable: making it involves molten metals, hair-raising sanding processes, years of color research and development, and the skilled work of hundreds of people. Even that little red, white, and blue ribbon tied onto the casserole\u2019s knob is done by hand.<\/p>\n

We don\u2019t tell stories about how products are made often enough. Baby steps: Our editor Paul recently started the series, \u201cThat\u2019s Cool. Who Made It?\u201d Check out his episodes on J.K. Adams<\/a> and Glasvin<\/a>.<\/p>\n

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Here\u2019s a sampling of the great small makers we work with:<\/p>\n

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\"Handmade<\/picture><\/div>\n<\/div>\n

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\n Handmade Studio TN\u2019s Chamberlin platter. <\/span><\/p>\n

Photo by Rocky Luten<\/span>
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\"Fisheye<\/picture><\/div>\n<\/div>\n

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\n Fisheye Ceramics\u2019 pinch bowls. <\/span><\/p>\n

Photo by Ty Mecham<\/span>
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