The Intern Chronicles: Introducing Myself

Hi all,

This is Maya, the new marketing intern at Amazing Edibles. I am from Sussex, Wisconsin and am an incoming Junior at Cornell College, the alma mater of Amazing Edibles founder Andrea Herrera. From witnessing a wedding tasting to working alongside Marissa, my fellow intern on some social media projects, my first week here has been busy! We are very excited to get to work and communicate with past and future customers during our time here and hope to be able to attend an event soon.


This is Marissa (right) and me (left) at our desks!

This is Marissa (right) and me (left) at our desks!

When we aren’t working, Marissa and I plan to explore the city. Being from Nebraska and Wisconsin, the two of us are excited to get a chance to live in a big city and plan to check out some museums this weekend! This week we headed out to the suburbs to celebrate the 4th of July with a friend in Mt. Greenwood. We enjoyed swimming, watching questionably legal fireworks set off by neighbors, and eating plenty of hamburgers and potato salad.

Speaking of potato salad… Amazing Edibles has an amazing German Potato Salad recipe for you to try this July!

German Potato Salad




  • 3# small red potatoes
  • 2-3 large onions
  • 2# bacon
  • 1/3 to 1/2 cup sugar
  • 1 cup white vinegar
  • 1 cup water
  • 2-3 tablespoons flour
  • 2-3 tablespoons bacon grease


  1. Boil potatoes with skins on until done.  Chill and peel. Do not slice potatoes until they are thoroughly chilled.  This prevents the slices from sticking together. (I use an egg slicer to slice the potatoes.)
  2. Preheat oven to 350 degrees.
  3. Peel and dice the onion.  Add to sliced potatoes. Mix with salt and pepper to taste.
  4. Slice raw bacon into approximately 1/4 inch pieces.  Brown slowly. Drain, reserving at least 1/4 cup of bacon grease, and removing as much grease as possible from the browned pieces.  Add browned bacon to potato and onion mixture and mix thoroughly, being careful not to break up the potatoes.
  5. Combine together 1/3 cup sugar, 1 cup vinegar and 1 cup water.  Mix until sugar is thoroughly dissolved. Taste.  If necessary, add more sugar until satisfied with sweet-sour flavor.  Remember that the intensity of the flavor will be diluted in the final product.
  6. Heat 2-3 tablespoons bacon grease until hot.  Slowly add 2-3 tablespoons flour to make a thin roux.  Stir thoroughly to remove any lumps. Cook on low heat for 2 to 3 minutes, stirring constantly.  Reduce heat and add vinegar mixture. Stir constantly until sauce thickens.
  7. Pour sauce over potato mixture, blend thoroughly.  Place in preheated oven for 1 hour or until bubbly.  Can be served hot or cold.

Have an amazing 4th of July weekend!


Andrea Herrera