It's fika time

it's also smörgås time

Hello, everyone!

Let’s thank Whitney Moeller again for her contribution last week. I had no idea Renga-Tei had transformed into a new place, so that was some pretty damn cool intel. Don’t forget to sign up for her free newsletter; she does some international traveling while The Party Cut is pretty land-locked to Chicago. And it’s nice to have her here, because Chicago’s losing more food writers than gaining them.

This week’s edition’s on the paid schedule, so if this post is locked for you, don’t forget to upgrade now:

Again, every other week is for paid subscribers, like today’s — it just helps cover basic expenses, while I donate my time by doing the writing and the research. Subscriptions unlock the archives as well, and now as of today, this will be the 79th edition. You can’t say I’m not dedicated.

Housekeeping notes aside, this week’s edition of the newsletter is a really fun one, because Davida and I hit up a place that sells homemade Swedish baked goods and sandwiches — but isn’t what I’d call a bakery. And it’s located in a painfully obvious place that we’d never have expected to find it.