For today’s episode, we’re dipping into the Jubilee archives for a conversation between culinary superstars (and Cherry Bombe cover girls!) Sophia Roe and Molly Baz. Sophia interviewed Molly at the Cherry Bombe Jubilee conference in April 2023. They covered a lot of ground, from cookbooks to kitchens to creativity. Introducing Molly & Sophia are culinary creative Woldy Reyes of Woldy Kusina and cookbook author Ixta Belfrage. Be sure to stick around for a bonus amuse bouche: Pastry chef Paola Velez of Bakers Against Racism reciting a poem by Mary Oliver. Become a Cherry Bombe investor. Learn about our WeFunder community round here. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at Newsstand Studios & CityVox Studios in NYCRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Molly: Instagram, website, Molly’s Drink This Wine company, More Is More cookbookMore on Sophia: Instagram, Apartment MisoMore on Paola: Instagram, Bakers Against Racism, websiteMore on Woldy: Instagram, Woldy KusinaMore on Ixta: Instagram, Mezcla cookbook

Journalist, cookbook author, and podcast host Liz Moody wants you to start the new year off right. She joins host Kerry Diamond to talk about her latest book “100 Ways To Change Your Life: The Science of Leveling Up Health, Happiness, Relationships & Success” and she shares the tips that have changed her life for the better. They also chat about mocktails, positive aging role models, and the importance of community. Don’t miss their chat. Thank you to California Prunes for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at Newsstand Studios & CityVox Studios in NYCRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Liz: Instagram, website, “100 Ways To Change Your Life” book, The Liz Moody podcast

The Future Of Food Is You from The Cherry Bombe Podcast Network showcases rising stars in the food world and is hosted by Abena Anim-Somuah, the James Beard Award winner for Emerging Voice in Broadcast Media. For today’s show, we’re sharing the most popular Future Of Food episode from 2023, Abena’s interview with Odette Olavarri, the founder of Odette Cuisine, a bakery & pastry shop in Mexico City. In this special episode recorded in CDMX, the duo talks about how Odette got her start baking in her parents’ garage, her time at Le Cordon Bleu in Paris, why she’d like to collaborate with Dominique Crenn, and her thoughts on what’s next for her burgeoning business. ⁠Don’t miss Odette’s voicemail to her future self at the end of the episode. Thank you to Kerrygold butter and cheese for supporting The Future Of Food Is You. Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at Kizaya Media in CDMXRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Odette: Instagram, Odette Bakery, menuFollow Abena on Instagram

Happy New Year! For today’s episode of Radio Cherry Bombe we are re-airing our most popular interview of 2023, our chat with TikTok star Justine Doiron. A graduate of Cornell University’s hospitality program, Justine pursued a career in media and public relations and found her way in the fast-paced industry. She dabbled in TikTok when the app first emerged, figuring she’d need to know about it for work. Soon enough, she was one of the leading personalities in the TikTok food space. Justine joins host Kerry Diamond to talk about her unique career path, the decision to share her eating disorder, the challenges faced by digital creatives, her upcoming cookbook, and more.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuRecorded at CityVox StudiosMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Justine: Instagram, TikTok, Recipes, Subscribe to Justine’s newsletter

Today we have a special double feature episode. Our first guest is Renee Erickson, chef, restaurateur, cookbook author, and co-founder of Sea Creatures, the Seattle hospitality group. Renee shares what’s next for Sea Creatures and where her travels have taken her. In the second half of the show, Francesca Nonino of Grappa Nonino joins us, all the way from Italy. Francesca is the sixth generation of the Noninos to be involved in the family grappa business. She is the Head of Digital and travels extensively in her role as Global Brand Ambassador. The history of the Nonino family is filled with trailblazing women, so you’ll enjoy hearing their story. Thank you to OpenTable and Reform for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Renee: Instagram, Sea CreaturesMore on Francesca: Instagram, Nonino

“You gotta believe there’s a little magic sometimes,” says Liza Cólon-Zayas, who plays Tina on the hit series “The Bear.” A native of the Bronx, Liza wanted to act from a young age and was encouraged by her family. After studying at SUNY Albany, she worked in theater and appeared in everything from “Law & Order” to “Sex and the City,” but a major recurring role eluded her. Liza estimates that she’s been rejected thousands of times over her decades-long career. When Liza was finally cast as the scrappy sandwich shop cook in the pilot for “The Bear,” alongside Jeremy Allen White and Ayo Edebiri, it turned out to be her big break. The show became a hit with critics and viewers and was recently renewed for a third season. “I will never be casual about it,” Liza tells host Kerry Diamond. “I know what it’s like to hustle and hustle.”On today’s episode, Liza discusses why “The Bear” resonates so deeply with the hospitality industry, preparing for the role of Tina, dealing with rejection, Christmas in Puerto Rico, why she’d be trapped on a desert island with Anthony Bourdain, and more. Thank you to Kerrygold and S.Pellegrino for supporting our show.Click here to snag a copy of Cherry Bombe’s holiday issue featuring Liza’s story, or find a copy at a retailer near you. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Liza: Instagram, The BearWant to learn more about “The Bear”?Jeremy Allen White on Radio Cherry Bombe Courtney Storer on Radio Cherry Bombe in 2022Courtney Storer on Radio Cherry Bombe in 2023

Joanna Gaines of Magnolia and the hit show “Fixer Upper” is one of the most successful entrepreneurs in America today. She went from working for 10 years in her father’s tire shop after college to becoming one of the most influential women in design, media, and food. Joanna was the keynote speaker at Cherry Bombe’s annual Jubilee conference in Manhattan earlier this year. She joined host Kerry Diamond after returning from a big family trip to Seoul, where her mother is from. Joanna and Kerry talked about Joanna’s journey as an entrepreneur and a leader, why her internship at CBS in New York didn’t quite work out, her advice for young adults regarding college (her answer might surprise you!), what’s left on her bucket list, and why it’s important to have a vision of what you’re working toward. Jubilee 2024 tickets available hereThank you to OpenTable and Reform for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Joanna: Instagram, Magnolia, Magnolia Network

Samantha Seneviratne is a food stylist, recipe developer, NYT Cooking contributor, baker, and star of “Everyday Cooking” on the Magnolia Network. Sam is also the author of three baking books, including her latest, “Bake Smart: Sweets and Secrets From My Oven to Yours.”Samantha joins host Kerry Diamond to talk about The New York Times Cooking’s Cookie Week, the highly anticipated annual rollout. Samantha contributed a recipe for technicolor cookies and styled the entire package. She also talks about her food styling career and how she’s spending the holiday season. See the whole package here.Click here to snag a copy of Cherry Bombe magazine with Samantha on the cover. Thank you to Kerrygold and S.Pellegrino for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Samantha: Instagram, website, recipes

This Friday marks the release of “Wonka,” a musical starring Timothée Chalamet that tells the origin story of beloved candy maker Willy Wonka. To celebrate, we’re dipping into the Radio Cherry Bombe vault for our interview with the woman who inspired the original “Willy Wonka” film, Madeline Stuart. Young Madeline loved “Charlie and the Chocolate Factory” so much, she suggested to her dad that the Roald Dahl classic children’s book would make a great movie. Fortunately, for legions of “Willy Wonka” fans, Madeline’s dad was director and documentarian Mel Stuart. He gave his daughter $50 for the idea and the rest is Hollywood history. Madeline joins host Kerry Diamond to talk about the story behind the movie, what it was like on set in Munich, the Quaker Oats connection, her father’s relationship with Dahl, the casting of Gene Wilder (over the stars of “Monty Python” and others), and more. They also talk about Madeline’s career as a celebrated interior designer and her book, “No Place Like Home: Interiors by Madeline Stuart.”Thank you to OpenTable, Alex Mill, and Reform for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Madeline: Instagram, No Place Like Home book

The talented tastemaker Peter Som joins host Kerry Diamond to talk about his career as a fashion designer, how he celebrates during the holidays, his favorite family recipes, gift giving, and his forthcoming cookbook, “Family Style.” Be sure to check out Peter’s recipe for his grandmother’s No Mai Fan sticky rice dish. Thank you to Kerrygold and S.Pellegrino for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Peter: Instagram, website, recipes

Hillary Dixler Canavan, restaurant editor of Eater, joins host Kerry Diamond to talk about the debut book from the famous food media outlet, “Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters.” Hillary shares how the cookbook—and Eater’s seven-book deal—came to be and how the restaurants in the book were chosen. She also shares her journey from theater to restaurants to Eater, and talks about some pivotal food media moments she was involved with, including the one that led to Cherry Bombe’s Jubilee conference. Thank you to OpenTable and Alex Mill for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Hillary: Instagram, Eater cookbookEater stories referenced during the interview: —Hillary’s interview with the editor of Time Magazine’s The Gods of Food special issue—Hillary’s story “By The Numbers: Women and the Food Events Circuit”—Amanda Kludt’s essay on motherhood and restaurants

Celebrated editor Laura Brown joins host Kerry Diamond to share what it takes to be a good host and a thoughtful guest, how to bounce back from professional disappointment, and the story behind her pink wedding dress. She also talks about her fave spots in Paris, London, Sydney, NYC, and the best party food. Thank you to Kerrygold and S.Pellegrino for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Laura: Instagram, (RED)

For today’s show, we’re sharing the first episode of the new season of Dishing on Julia, the official Max companion podcast hosted by Radio Cherry Bombe’s Kerry Diamond. When Julia Child stole the hearts and stomachs of households across the nation, no one knew how far she’d go—least of all herself. In the Season 2 premiere of the Max original “Julia,” we find her in the Provençal countryside, contemplating her next adventure. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the second half of the show, it’s an actual French chef, the world-renowned Eric Ripert of New York’s Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years.Hosted by Kerry DiamondExecutive Producers Catherine Baker & Yasmin NesbatAssociate Producer & Editor Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studio

On this special episode, we’re sharing the extended version of Deb Perelman’s interview from Dishing On Julia, the official Max companion podcast of “Julia,” the original series about the life of Julia Child. Deb, who’s been compared to the culinary icon, shares how her mom learned to cook from Julia’s books, why she’s a believer in following recipes, and what her new cookbook “Keepers” is all about. And, of course, she and host Kerry Diamond talk about Thanksgiving. Thank you to OpenTable, The Republic of Tea, and Knopf for supporting this episode.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Deb: Instagram, Smitten Kitchen, website

Beverly Kim of Parachute and Anelya knows that restaurants and motherhood don’t always go hand in hand, so she launched The Abundance Setting as a way to help moms in the hospitality industry. A mother of three and a “Top Chef” alum, Beverly joins host Kerry Diamond to talk about her restaurants, her non-profit, and how she’s navigated parenthood as a busy chef and restaurant owner. Thank you to OpenTable for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Beverly: Instagram, Parachute restaurant, Anelya restaurant, Abundance Setting

Mélanie Masarin is the founder and CEO of Ghia, the non-alcoholic aperitif that has taken the beverage world by storm. Melanie joins host Kerry Diamond to share how the Ghia brand came to be, what she learned working at Glossier and Dig, and what’s next for her groundbreaking brand. Thank you to OpenTable and The Republic of Tea for supporting this episode. Click here for more information on the Cherry Bombe + OpenTable “Sit With Us” series.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Mélanie: Instagram, Ghia, website

Camille Becerra is the chef of As You Are, the restaurant at Ace Hotel Brooklyn, and she joins host Kerry Diamond to talk about her fascinating career. Camille worked as a cook at a zen center, competed on Season 3 of “Top Chef,” and made a name for herself in the New York dining scene. Her cuisine is innovative, thoughtful, bright, seasonal, and all the things you want in a dish. Thank you to OpenTable and Ace Hotel Brooklyn. Click here for tickets and more information on the Cherry Bombe “Sit With Us” series and here for the Cooks & Books festival and Camille’s Mom’s The Bombe panel. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Camille: Instagram, As You Are restaurant, Ace Hotel Brooklyn

The one and only Giada joins host Kerry Diamond for this milestone episode. The Food Network star and bestselling author talks about tapping into her entrepreneurial side, dealing with family expectations, and learning to take measures and embrace moderation. They also chat about the evolution of Giadzy.com, Giada’s recipe, travel, and e-commerce platform. Also, learn why Giada wants us all to love panettone as much as she does. Thank you to OpenTable, Ace Hotel, and Republic of Tea for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Giada: Instagram, Giadzy, website, Giadzy Panettone

Chef Evelyn Garcia is the chef of Jūn, the Houston restaurant she owns and operates with her friend, Chef Henry Lu, and which specializes in New Asian American cuisine. You might also recognize Chef Evelyn from “Top Chef 19,” which took place in her native Houston. Chef Evelyn joins host Kerry Diamond to talk about Jūn’s cuisine, giving 2000%, and what community means to her.Thank you to OpenTable for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Evelyn: Instagram, Jūn restaurant, Kin Houston

Sohla El-Waylly is a video star, home cook champ, current Cherry Bombe magazine cover girl, and new mom. Sohla chats with host Kerry Diamond about her debut cookbook, “Start Here: Instructions for Becoming a Better Cook,” a 600+ page blockbuster that comes out this week. They also talk about Sohla’s experience in culinary school, her love of cookbook collecting, and getting ready for her baby’s arrival. Thank you to OpenTable, Ace Hotel, and The Republic of Tea for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sohla: Instagram, Start Here cookbook, newsletter, Sohla on the cover of Cherry Bombe Magazine

Jing Gao is the founder of Fly By Jing, the brand famous for its Sichuan Chili Crisp, and author of the brand new Fly By Jing cookbook. She joins guest host Samah Dada of Dada Eats to talk about her cult condiment, her corporate career, reclaiming her name, elevating Chinese food and flavors, and the story behind her latest project, the soon-to-open Sua eatery in L.A.Thank you to OpenTable for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jing: Instagram, Fly By Jing, website, The Book of Sichuan Chili CrispMore on Samah: Instagram, Dada Eats Love To Cook It cookbook

RHONY fans and hot sauce lovers! Today’s guest is the one and only Ubah, creator of the Ubah Hot line of hot sauces and star on the latest season of “Real Housewives of New York” on Bravo. Ubah joins guest host Marissa Mullen of That Cheese Plate to talk about her childhood in Somalia and Canada, her plans for her hot sauce company (watch out, Tabasco), how she wound up on RHONY, and how she really feels about cheese. Thank you to OpenTable and Ace Hotel for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Ubah: Instagram, Ubah Hot, websiteMore on Marissa: Instagram, That Cheese Plate, website

Culinary creative Molly Baz joins host Kerry Diamond to talk about her new book, “More Is More: Get Loose In The Kitchen,” and the inspiration behind it. They also chat about the book’s best gateway recipe, Molly's favorite condiments, supermarket makeovers, her Drink This Wine line, and her Molly-fication of Julia Child’s greatest hits. Thank you to OpenTable and Ace Hotel for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Molly: Instagram, website, Molly’s Drink This Wine company, More Is More cookbook

Welcome to Restaurant (R)evolution, our miniseries dedicated to those doing things differently in the hospitality industry. In this episode, Radio Cherry Bombe host Kerry Diamond talks to Pinky Cole, the superstar entrepreneur and CEO/Founder of Slutty Vegan, a fast-growing, fast-food chain with 13 locations. Pinky’s brand new book, “I Hope You Fail: 10 Hater Statements Holding You Back From Getting Everything You Want,” was just published yesterday. Tune in to learn about Pinky’s unique rules for being a boss, how to bounce back from failure, and more. Thank you to OpenTable and FOH for supporting this episode. Visit cherybombe.com to get tickets for our Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Pinky: Instagram, Slutty Vegan, I Hope You Fail book

Elizabeth Poett joins us to talk about life as a seventh-generation rancher, which she celebrates in her debut cookbook, “The Ranch Table: Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch.” Elizabeth is also the star of “Ranch to Table” on the Magnolia Network and was featured on the cover of Cherry Bombe’s recent Food TV issue.  Thank you to OpenTable for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Elizabeth: Instagram, website, The Ranch Table cookbook, Elizabeth on the cover of Cherry Bombe Magazine

Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the hospitality industry. In these episodes, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world and learn what they’re doing and why.Today’s guest is chef and restaurant owner Angie Mar of Le B in New York’s West Village. Angie famously closed her restaurant The Beatrice Inn after the landlord raised her rent too high, and opened Les Trois Chevaux, a fine-dining establishment, right next door. Last month, she opened a new concept there, Le B, and announced Les Trois Chevaux would re-open uptown. Angie joins host Kerry Diamond to talk about embracing change, leaning into creativity, leading with emotion, learning on the job, and more. Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Angie: Instagram, Les Trois Chevaux, website

Klancy Miller’s brand new book, “For the Culture: Phenomenal Black Women and Femmes in Food,” spotlights more than 60 individuals shaping the hospitality world today, and pays tribute to the trailblazers who made it all possible, including Edna Lewis and B. Smith. Klancy joins host Kerry Diamond to talk about them, as well as some of the current trailblazers featured in “For the Culture,” from culinary creative Sophia Roe to wine and travel pro Julia Coney. Klancy also discusses the making of the book and her love of France, and she shares some remembrances of her late mother, Rose, who inspired her love of food and who Klancy calls “an architect of happiness.” “For the Culture” is dedicated to both of her parents. Thank you to OpenTable and Amaro Nonino for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. You can find Amaro Nonino in the world’s best bars and liquor shops and you can learn more at grappanonino.it.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Klancy: Instagram, For the Culture book, website

Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the industry. Over the next few weeks, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world to learn what they’re doing and why.Today’s guest is Amanda Cohen, chef and owner of Dirt Candy, the vegetable-forward restaurant in New York City. Amanda is known for her plant-forward cuisine, but she’s also made a name for herself as someone not afraid to take on the system, especially when it comes to gratuities. Because of tipping’s problematic realities, Amanda is resolutely anti-tipping. When she moved Dirt Candy to a bigger location in 2015, she set out to make things more equitable between her front and back of house, provide a true living wage, and show that there’s an alternative to the pervasive gratuity culture. Tune in to learn how she did it. Amanda also shares her advice on what to do if you’re thinking of opening a restaurant today and gives a peek at her upcoming fall menu. Want to read more about tipping culture? Here’s Vince Dixon’s Eater article. Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Amanda: Dirt Candy, website

We have a special episode for you today—it’s Stanley Tucci in conversation with guest host Chef Missy Robbins. Stanley was in town to celebrate the launch of TUCCI by Greenpan, his new cookware collection. And who better to chat with him than Missy, the chef and co-owner behind the popular Italian restaurants Lilia and Misi, and the brand new Misipasta, an aperitivo bar and pasta shop in one. (All are located in Williamsburg, Brooklyn.)The two talk pasta, pots and pans, family, favorite restaurants, and their love for all things Italian food. Don’t miss Missy and Stanley. Thank you to OpenTable and Amaro Nonino for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. You can find Amaro Nonino in the world’s best bars and liquor shops and you can learn more at grappanonino.it.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuRecorded by Eric SheppardEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Stanley: Instagram, TUCCI by Greenpan at Williams SonomaMore on Missy: Instagram, Lilia, Misi, Misi Pasta, Pasta cookbook

Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the industry. Over the next few weeks, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world to learn what they’re doing and why.Today, Tracy Malechek-Ezekiel, the chef and co-owner of Birdie’s in Austin, joins Kerry to talk about their “fine casual” concept, offering their employees paid family leave, health insurance, four weeks of planned and paid vacation, and more. Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Tracy: Instagram, Birdie’s

From Elsa Schiaparelli’s lobster dress to Rachel Antonoff’s pasta puffer to this summer’s grocery girl trend, food and fashion have often come together as a commentary on the cultural mores of the moment, and the politics. Melissa Marra-Alvarez and Elizabeth Way of The Museum at FIT, the Fashion Institute of Technology in New York City, join host Kerry Diamond to talk about the intersection of the two. They also discuss the current exhibition they co-curated at The Museum at FIT, “Food & Fashion,” open now through Nov. 26th. Thank you to OpenTable for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. Join us for our Future Of Food 50 party on Thursday, September 21st. Click here for more information. Learn more about Cherry Bombe’s Wefunder campaign here. OFFICIAL DISCLOSUREWe are 'testing the waters' to gauge investor interest in an offering under Regulation Crowdfunding. No money or other consideration is being solicited. If sent, it will not be accepted. No offer to buy securities will be accepted. No part of the purchase price will be received until a Form C is filed and only through Wefunder’s platform. Any indication of interest involves no obligation or commitment of any kind.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on FIT: Instagram, Food & Fashion exhibit, Food & Fashion book

When Ellia Park moved to New York from Seoul a decade ago with her husband, Chef JP Park, she was literally afraid to talk to people or go outside after dark. Today, she’s the award-winning restaurateur and hospitality pro behind Atoboy, Atomix, Naro, and the new Seoul Salon. Ellia joins host Kerry Diamond to talk about her decision to leave Seoul, bootstrapping Atoboy, and popularizing what she and JP call New Korean Cuisine. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Ellia: Instagram, Atoboy, Atomix, Naro, Seoul Salon

We’re re-airing one of this year’s most popular episodes, our interview with Padma Lakshmi.Padma is brilliant, fearless, and currently experiencing the kind of success her younger self could only dream of. The second season of her Hulu show, Taste The Nation With Padma Lakshmi, dropped this spring. In it, she examines America’s foodways and the history behind them. Padma is, of course, best known as the host of Bravo’s Top Chef, currently in its 20th season.* In April, Padma was named to the Time 100 List of the year’s most influential newsmakers and was featured in this year’s Sports Illustrated swimsuit issue—the one with Martha Stewart on the cover.  *In June, Padma announced she was leaving the cast of Top Chef. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Padma: Instagram, Taste The Nation on Hulu, Top Chef, website, recipes

We have a very special guest making her Radio Cherry Bombe debut today. It’s our CEO, Kate Miller Spencer. Kate is a mom, a fervent supporter of women in the food world, and a longtime media pro who has worked at a number of legacy publications and organizations, including Bon Appétit, Food & Wine, Travel & Leisure, New York Magazine, and Vox Media.Kate joins host Kerry Diamond to talk about life on the business side of food media, championing women in food, and plans for Cherry Bombe’s future. Kate and Kerry also talk about why Cherry Bombe is fundraising after a decade of being bootstrapped and what their community round on Wefunder is all about. Learn more about Cherry Bombe’s Wefunder campaign here. OFFICIAL DISCLOSUREWe are 'testing the waters' to gauge investor interest in an offering under Regulation Crowdfunding. No money or other consideration is being solicited. If sent, it will not be accepted. No offer to buy securities will be accepted. No part of the purchase price will be received until a Form C is filed and only through Wefunder’s platform. Any indication of interest involves no obligation or commitment of any kind.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Kate: Instagram, Cherry Bombe, website

Earlier this month, Maui Chef Lee Anne Wong lost her restaurant, Papa’aina, in the fires that swept through the historic town of Lahaina. The Top Chef alum had opened the restaurant, located at the 122-year-old Pioneer Inn, almost four years ago and was happy to finally have the pandemic behind her. Today, Lee Anne is helping with the relief effort in Maui as part of Chef Hui, a culinary collective making tens of thousands of meals each week for those in need. She joined host Kerry Diamond via Zoom to talk about the relief efforts, how listeners can help, and her desire to rebuild. More on Lee Anne: Instagram, Papa’aina & Pioneer Inn GoFundMe, Chef Hui, Maui Relief FundsRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here.

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Gayle Pirie has been co-owner and co-executive chef of San Francisco’s iconic restaurant Foreign Cinema for more than two decades. In today’s episode, she talks with host Kerry Diamond about how she and her husband took over the struggling business after the dot-com bubble popped, and made it into a restaurant that reflected their own passion for food and the arts. Foreign Cinema’s name comes from the 35-millimeter films they show every night, starting at dusk, on the outdoor patio; diners can sit outside and watch while enjoying favorites from Gayle and John’s local, seasonal California-Mediterranean menu. Gayle also talks about her friends and mentors— Alice Waters of Chez Panisse and Edible Schoolyard and the late Judy Rodgers of Zuni Cafe—and shares her take on life in San Francisco right now. Thank you to OpenTable for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Gayle: Instagram, Foreign Cinema, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”For more than two decades, Caroline Styne has been a force in the L.A. restaurant world. She and her business partner, Chef Suzanne Goin, opened restaurants including Lucques and a.o.c. that defined what we think of as California food today: small plates, market-driven menus, relaxed elegance, and organic wines. She’s a business whiz with a lot on her plate: she’s the President and Wine Director of her hospitality company The Lucques Group, which manages two a.o.c. locations, a baking business, two restaurants at The Proper Hotel in Downtown L.A., and the concessions for the 17,000-seat Hollywood Bowl. In today’s episode, Caroline talks with host Kerry Diamond about her career, her hospitality group, and how the L.A. restaurant scene is fairing in the midst of the writers’ and actors’ strikes. They also talk about something very close to her heart: L.A. Loves Alex’s Lemonade, an event spearheaded by Caroline, Suzanne, and Chef David Lentz that has raised more than $8 million to fight childhood cancers. The upcoming L.A. Loves Alex’s Lemonade is taking place Saturday, Sept. 23rd, and tickets are on sale right now. Thank you to OpenTable for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Caroline: Instagram, L.A. Loves Alex’s Lemonade 2023, A.O.C, Hollywood Bowl food and wine

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Chef Juliana Latif and her team at Zou Zou’s are turning out some of the best restaurant dishes in Manhattan, from the dip towers to the Strawberry Shirazi salad with cucumber and mint, Smoked Cherry Baby Lamb Chops, and Kataifi Cheesecake. She got her start at a young age, helping out at her parents’ specialty grocery shop, Tangiers in West Hartford, Conn., then went on to attend culinary school, intern at Disney World in Florida, and rise to the level of sous chef at the Michelin-starred NoMad in Manhattan. Juliana, Zou Zou’s executive chef, joins host Kerry Diamond to talk about her family (she’s the youngest of 11), how cooking for others became her love language, the story behind her tattoos, and why she’s happy being a low-key culinary personality.Thank you to OpenTable for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. This episode was recorded at Newsstand Studio in New York City and Outpost Studio in San Francisco. Subscribe to our newsletter and check out past episodes and transcripts here. More on Juliana: Instagram, Zou Zou's Restaurant

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Amanda Turner was drawn to kitchen life and wanted to move from front of house at Olive Garden to back of house, but was turned down because she “was a woman and didn’t speak Spanish.” So she headed to culinary school (“out of spite”) and found her calling. Today, Amanda is the chef de cuisine at Olamaie, a fine-dining restaurant in Austin where the menu is reflective of her upbringing, autonomy is prized, and the Pokémon theme song kicks off every service. Amanda joins host Kerry Diamond to talk about her early days at corporate culinary concepts like Chuck E. Cheese, her time in Japan, and working with Olamaie’s chef/owner Michael Fojtasek. She also shares more about her love of gaming and how Dungeons & Dragons factors into one of her pop-ups. Thank you to OpenTable for supporting this episode. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. This episode was recorded at 5th Street Studio in Austin. Subscribe to our newsletter and check out past episodes and transcripts here. More on Amanda: Instagram, Olamaie Restaurant, The Fiery Talon pop-up

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Lena Ciardullo is the executive chef at Manhattan’s Union Square Cafe, the much-loved restaurant and cornerstone of Danny Meyer’s legendary Union Square Hospitality Group. Lena has worked for USHG ever since she graduated from the Culinary Institute of America and has had an impressive career. She joins host Kerry Diamond to talk about the road to becoming a chef, translating her dreams about food to the plate, motherhood, and more. In the second half of the show, it’s Camilla Velasquez and Emily Weinstein from The New York Times. Camilla is the General Manager of New York Times Cooking and Emily is the Food and Cooking Editor, and they join Kerry to chat about The New York Times Cooking Emoji Line. Text your fave fruit or veg emoji to 361-COOK-NYT and you will get a free recipe in exchange. Don’t try to outsmart The Times with an ice cream or pizza emoji. (We did that for you. The Times will politely shut you down.)Thank you to OpenTable for supporting today’s show. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Lena: Instagram, Union Square Cafe, Union Square Hospitality GroupMore on NYT Cooking: Instagram, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Cakes are in the midst of a makeover and Lucie Franc de Ferriere of From Lucie is one of the cake artists leading the charge. Her creations are topped with buttercream, festooned with flowers and herbs, and have a charming handmade quality to them. She just opened her first bakery, a tiny spot in the East Village, where she and her team make layer cakes, sheet cakes, brownies, cookies, and other confections, as well as custom cakes. Lucie joins host Kerry Diamond to talk about her cakes, her career pivot, and her fascinating family (her British grandmother was arrested for being part of the French resistance when she was a teenager and she later went to Le Cordon Bleu; she’s 99!). Thank you to OpenTable for supporting this episode. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Lucie: Instagram, From Lucie, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Who is behind Allez Celine, the Instagram meme account known for skewering chef bros, wealthy restaurant owners, and badly behaved customers while trafficking hilariously in the stereotypes that surround the hospitality world? It’s Ivy Knight, the writer and filmmaker who is also a fierce champion of the hardworking back-of-house underdog.Ivy joins host Kerry Diamond to talk about her cult meme account; why she loves Celine Dion and Anthony Bourdain, but hates brunch, ramps, and the patriarchy; and why she still believes in restaurants. Content note: this episode includes strong language and topics some may find upsetting.Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Ivy: Instagram, Allez Celine

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”On her Magnolia Network show, “Recipe Lost & Found,” Casey Corn helps people recreate family recipes and, in the process, connect with their family history. The Le Cordon Bleu-trained chef is a culinary anthropologist who sees food as the ultimate universal language. “Everybody eats,” she says. “Food should be the thing that brings us together.”  On today’s episode, Casey and host Kerry Diamond talk through her life and career path——from her college anthropology major to culinary school in London, working as a personal assistant for legendary L.A. chef Susan Feniger, and landing a show on Magnolia. They also chat about Casey’s love of travel, mac & cheese, and Anthony Bourdain.Thank you to OpenTable for supporting this episode. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. This episode was recorded at Newsstand Studios at Rockefeller Center and Bravo Ocean Studios in Atlanta. Subscribe to our newsletter and check out past episodes and transcripts here. More on Casey: Instagram, Recipe Lost & Found, Magnolia Network, recipes

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Jamila Norman is the founder of Patchwork City Farms, a 1.2-acre urban farm in Atlanta where she grows more than 80 varieties of fruits, herbs, and vegetables; host of “Homegrown” on Magnolia Network; and current Cherry Bombe Magazine cover star. She began farming as a hobby more than a decade ago and pursued it full-time when her job as an environmental engineer for the state was eliminated.Farmer J, as her friends call her, has learned first-hand that growing food locally is healing for people, communities, and the planet. Through her work in Atlanta and on her TV show, Jamila encourages folks to garden, plant their own food, and take an interest in farmers’ markets. She joins host Kerry Diamond to share her story, how her surprise career in TV came about, and her plans for the future of Patchwork City Farms. Thank you to OpenTable for supporting this episode. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jamila: Instagram, Homegrown, Magnolia Network, website

Our host Kerry Diamond is on vacation, so we’re sharing a special slice of our baking podcast, She’s My Cherry Pie. On this episode, host Jessie Sheehan talks to Claire Saffitz, author of the best-selling cookbooks Dessert Person and What’s For Dessert, about one of her favorite things to make—fruit pie.Claire and Jessie chat all things pie dough, why bakeware is so important, butter slices versus cubes, her favorite types of fruit, and how it’s almost impossible to over-bake a fruit pie. Thank you to OpenTable for supporting this episode of Radio Cherry Bombe. Check out more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What’s For Dessert More on Jessie: Instagram, her Snackable Bakes cookbook

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”In honor of The Bear Season 2 dropping on Hulu last week, we’re re-airing our 2022 interview with Jeremy Allen White, the actor who brilliantly portrays the hot-headed and heartbroken Chef Carmen “Carmy” Berzatto in the FX series. Don’t worry, there are no Season 2 spoilers! As you might know, the show follows Carmy, a rising star in the culinary world, as he returns to Chicago after the death of his brother in an attempt to save his family’s failing eatery. He’s supported and sometimes thwarted in his mission by family, his brother’s longtime crew, and an upstart sous chef named Sydney. Season 1 left all of us on the edge of our seats, and we can’t wait to see what happens in the new season.  Jeremy joined host Kerry Diamond to talk about how he prepared for his role, the team behind the show, and his take on restaurants today. Don’t miss this episode, and be sure to catch the new season of The Bear on Hulu.Clips courtesy of FX Networks. If you enjoyed this episode, catch interviews with “The Bear’s” Culinary Producer Courtney Storer on Radio Cherry Bombe in 2022 and 2023.Thank you to OpenTable for supporting this episode. Check out more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jeremy: Instagram, The Bear

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Courtney Storer is the culinary producer of the acclaimed show “The Bear,” which returns to Hulu this Thursday. When the first season of the show dropped last summer, it was an immediate hit with the restaurant world and beyond for its portrayal of the camaraderie and chaos those in the industry know all too well. As culinary producer, Courtney was tasked with making sure the details and the action of “The Bear” were spot on. She is also a big reason as to why the show has so much heart and soul.Courtney joins host Kerry Diamond to talk about the new season, her own hospitality journey, and what the success of “The Bear” has meant to her.If you enjoyed this episode, be sure to catch Courtney’s interview in 2022, and Jeremy Allen White, the star of The Bear, on Radio Cherry Bombe. Thank you to OpenTable for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. Snag your ticket for The Future Of Food Is You tour in Atlanta here!Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Courtney: Instagram, The Bear

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Chef Jess Shadbolt is part of the celebrated trio behind King and Jupiter restaurants in New York City. She and her two business partners, Chef Clare de Boer and front of house/wine pro Annie Shi, met in London then moved to New York with big dreams about opening their own place with a daily-changing menu and a kitchen that relies on intuition instead of recipes. Jess joins host Kerry Diamond to talk about their restaurants, her approach to intuitive cooking, and her time at the River Cafe London with the legendary chefs Ruthie Rogers and Rose Gray and at the Ballymaloe cookery school in Ireland with the equally legendary Darina Allen. Thank you to OpenTable for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. Jess, Clare, and Annie are on the current cover of Cherry Bombe Magazine. Find your nearest stockist. Snag your ticket for our Dallas Butter Up, Buttercup event here and The Future Of Food Is You tour in Atlanta here!Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jess: Instagram, King restaurant, Jupiter restaurant

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Once upon a time, Annie Shi was a newbie in the world of restaurants. She and partners Clare de Boer and Jess Shadbolt opened King in downtown New York with limited experience and resources, but an abundance of optimism and naivete. Thanks to their hard work and a little help from industry heavy hitters like Jonathan Waxman and Vicki Freeman, King became one of the most celebrated spots in the city. Late last year, Annie, Clare, and Jess opened their second restaurant, Jupiter, in Rockefeller Center, and are busy bringing their brand of hospitality and cuisine to a new neighborhood and clientele. Annie chats with host Kerry Diamond about growing up the child of Chinese immigrants, moving from finance to food, and becoming a first-time mom in an industry that’s not compatible with family schedules. They also talk about the upcoming King cookbook and a potential future solo project that would tap into Annie’s heritage. Want the issue of Cherry Bombe Magazine with Annie, Clare, and Jess on the cover? Find your nearest stockist. Snag your ticket for our Dallas Butter Up, Buttercup event here and The Future Of Food Is You tour in Atlanta here!Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Annie: Instagram, King restaurant, Jupiter restaurant

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Debby Soo was tapped to be the CEO of OpenTable in August 2020, a perilous time for the hospitality industry because of the global pandemic. Her mandate for the world’s largest reservations platform was straightforward: help restaurants survive. Since then, restaurants have evolved, as has OpenTable, which turns 25 this year. In addition to reservations, the platform now features experiences, access to takeout and delivery options, and the ability to search by categories like women-owned. Debby joins host Kerry Diamond to talk about lessons learned from her travel agent parents, career pivots, and the partnership between OpenTable and ChatGPT parent company OpenAI, which promises to change how we research and book restaurants. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Debby and OpenTable: OpenTable, OpenTable blog, OpenTable and ChatGPT

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala “All Fired Up”Welcome to the final episode of Hey Hey, L.A., a new miniseries from Radio Cherry Bombe where we talk to creatives putting their mark on the L.A. food scene. Our guest is Nyesha Arrington of Next Level Chef,  the culinary competition starring Gordon Ramsay.A native of Los Angeles, Nyesha grew up in a multicultural household and fell in love with food at a young age. She worked the line at her local Taco Bell as a teen then went on to culinary school and a career in fine dining. Nyesha opened her own restaurants in L.A. and found a fan in the legendary critic Jonathan Gold. “She is a chef whose food tastes like L.A.,” he wrote in his review of Nyesha’s second spot, Native. Nyesha joins host Kerry Diamond to talk about her career, her transition from a restaurant “pirate” running on fumes to a centered chef who prioritizes self-care, her role on Next Level Chef, and more. Thank you to Square for supporting our Hey Hey, L.A. miniseries. Visit squareup.com/restaurants to learn more about Square for your business. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Nyesha: Instagram, Next Level Chef, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Padma Lakshmi is brilliant, beautiful, fearless, and currently experiencing the kind of success her younger self could only dream of. The second season of her Hulu show, Taste The Nation With Padma Lakshmi, just dropped. In it, she examines America’s foodways and the history behind them. Padma is of course best known as the host of Bravo’s Top Chef, which is currently in its 20th season. Just a few weeks ago, Padma was named to the Time 100 list of the year’s most influential newsmakers and she is featured in this year’s Sports Illustrated swimsuit issue, the one with Martha Stewart on the cover.  Padma joins host Kerry Diamond to talk about these achievements, her intentions regarding Taste The Nation, and how the show was harder to get made than she expected.Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Padma: Instagram, Taste The Nation on Hulu, Top Chef, website, recipes

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala “All Fired Up”Welcome to the second episode of Hey Hey, L.A., a new miniseries from Radio Cherry Bombe where we talk to creatives putting their mark on the L.A. food scene. Our second guest is Jenn Harris—food columnist and video host for The Los Angeles Times. Born in Los Angeles, Jenn was lucky to have a Chinese grandmother on her mom’s side and a Russian, British, and Jewish grandmother on her dad’s who were both talented cooks. Most importantly, they happily shared their enthusiasm for food with their granddaughter. Jenn also discovered a love for writing as a child, so it’s no surprise she wound up working as a food columnist in the city she loves. But as Jenn shares with host Kerry Diamond, it took her a while to get there professionally. Jenn talks about growing up in a multicultural household, her path to the Los Angeles Times food section, and those who inspired her along the way, including the paper’s late, legendary food critic, Jonathan Gold. Thank you to Square for supporting our Hey Hey, L.A. miniseries. Visit squareup.com/restaurants to learn more about Square for your business. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jenn: Instagram, LA Times food columns, The Bucket List with Jenn Harris

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Gráinne O’Keefe never thought she’d have a restaurant to call her own, but today, she’s the chef-owner of Mae in Dublin and one of the brightest lights on the city’s fine dining scene. The restaurant world was a foreign one to Gráinne growing up, as she and her family never went to restaurants. Instead, she was introduced via cookbooks she got from the local bookmobile and by watching Hell’s Kitchen on TV. She went on to attend culinary school in Dublin while working full-time at a local Italian restaurant and never looked back. Gráinne joins host Kerry Diamond to talk about the story behind Mae, the Irish culinary scene, her love of local produce, and her career path. Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Gráinee: Instagram, Mae restaurant, BuJo Burger Joint, Irish Times cookery column

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala “All Fired Up”Welcome to Hey Hey, LA, a new miniseries from Radio Cherry Bombe where we talk to creatives putting their mark on the LA food scene. Our first guest is Bricia Lopez—restaurateur, podcaster, cookbook author, and co-owner of the iconic LA Mexican restaurant Guelaguetza. Her second cookbook, Asada: The Art Of Mexican-Style Grilling, was just published last month and celebrates Bricia’s favorite things: food, family, cooking, and community. She joins host Kerry Diamond to talk about her Oaxacan childhood, coming to America at the age of 10, the history of Guelaguetz, the inspiration behind Asada, and even her love of ChatGPT and how AI helps her as a busy entrepreneur.Thank you to Square for supporting our Hey Hey, L.A miniseries. Visit squareup.com/restaurants to learn more about Square for your business.  Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Bricia: Instagram, Guelaguetza restaurant, Super Mamas podcast, Asada cookbook

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Sarah Thomas never could have predicted her career path. She studied English Renaissance literature at Cambridge, worked as a sommelier at the highly regarded Le Bernardin restaurant after getting a surprise job offer, and then, at the suggestion of a friend, co-founded Kalamata’s Kitchen, a platform that inspires children to experience the world through adventures with food.Today, Sarah is “chief imaginator” of Kalamata’s Kitchen, and is helping children understand different cuisines and cultures, something she wishes existed when she was a young girl in the school lunchroom hiding the food she brought from home.Sarah joins host Kerry Diamond to talk about the Le Bernardin dinner that changed her life, her love of books, the importance of saying “yes,” and lots more. Thank you to Whole Foods Market, Chia Smash, and La Rossi Pizza for supporting today’s show. Learn more about Whole Foods Market’s Environmental Stewardship program here. Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sarah: Instagram, Kalamata’s Kitchen, Le Bernardin, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Jenny Nguyen is the founder and owner of The Sports Bra, the country’s first sports bar dedicated exclusively to women’s sports. Jenny, a chef by training, didn’t realize what a stir she would create with The Sports Bra. She was looking to open a place that would show women’s sports on all of its televisions; have better food than the average sports bar; and be welcoming to non-binary, queer, and trans individuals. Little did she know, she was opening a feminist landmark. Jenny joins host Kerry Diamond to talk about the origin story of The Sports Bra; Jenny’s early years as a high school and college basketball player whose career was cut short; the weight of her immigrant parents’ expectations; and the amazing reaction to The Sports Bra from female athletes and sports enthusiasts around the world. Thank you to Whole Foods Market for supporting today’s show. Learn more about their Environmental Stewardship program here. To learn more about Matriark Foods, click here. Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jenny: The Sports Bra, website, menu

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”More than 50 percent of the produce we consume in America comes from California, and there’s one woman who keeps tabs on all of it, from citrus to avocados, almonds, wine grapes, and beyond. Her name is Karen Ross and she’s been the California Department of Food and Agriculture Secretary since 2011. Radio Cherry Bombe host Kerry Diamond sat down with Secretary Ross in her office in the state capital of Sacramento to talk about the state’s incredible output, climate change, and current stats on female farmers and farm workers. They also talk about Secretary Ross’s early years growing up on a farm in Nebraska and how that shaped her outlook today. This conversation is part of a special program with California Grown that also included a panel discussion in Sacramento with female growers and officials from the region on International Women’s Day. Click here to learn more about California Grown and find facts on the state’s various crops and recipes. Click here for the California Department of Food and Agriculture blog. Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here.

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Natasha Pickowicz, one of the most modern pastry chefs around, weaves community, activism, and a DIY spirit into everything she does. Her debut book, More Than Cake: 100 Baking Recipes Built for Pleasure and Community, just launched last week and embodies this distinct approach combined with her unique take on desserts. Natasha returns to Radio Cherry Bombe to share the story behind her book, what she’s doing for her book tour, her upcoming bake sales, and some thoughts on AI. Check out Natasha’s passion fruit, coconut & tequila layered cake recipe here from More Than Cake. Thank you to Whole Foods Market for supporting today’s show and our 10th annual Cherry Bombe Jubilee conference. Learn more about their Environmental Stewardship program here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Natasha: Instagram, More Than Cake book tourNatasha on She’s My Cherry PieNatasha on Radio Cherry Bombe in 2022Natasha on Radio Cherry Bombe in 2020Order Natasha's book

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Marissa Mullen has a career that cheese lovers could only dream of. As the founder of That Cheese Plate, Marissa gets to meet cheesemakers and cheesemongers; travel to famous cheese regions; and share her flair for making cheese boards with her audience online and off. Her second book, That Cheese Plate Wants To Party, is out tomorrow and leans into the celebratory side of cheese. Marissa joins host Kerry Diamond to share what it’s like to be a cheese influencer, how her jobs at The Tonight Show With Jimmy Fallon and The Late Show With Stephen Colbert shaped what she does today, her picks for everything from crackers to produce, and her day-to-day as a culinary creative.Thank you to Whole Foods Market for supporting today’s show and our 10th annual Cherry Bombe Jubilee conference. Learn more about their Environmental Stewardship program here. Join the Jubilee waiting list here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. Want to build your professional network? Sign up for your Cherry Bombe magazine annual subscription here and membership here. More on Marissa: Instagram, That Cheese Plate, websiteOrder Marissa’s book

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Cakes are in the midst of a makeover and Lucie Franc de Ferriere of From Lucie is one of the cake artists leading the charge. Her creations are topped with buttercream, festooned with flowers and herbs, and have a charming handmade quality to them. She just opened her first bakery, a tiny spot in the East Village, where she and her team make layer cakes, sheet cakes, brownies, cookies, and other confections, as well as custom cakes. Lucie joins host Kerry Diamond to talk about her cakes, her career pivot, and her fascinating family (her British grandmother was arrested for being part of the French resistance when she was a teenager and she later went to Le Cordon Bleu; she’s 99!). Thank you to Kerrygold, Whole Foods Market, San Pellegrino, Cakebread Cellars, and Bouvet Ladubay for supporting our 10th annual Cherry Bombe Jubilee conference. Join the waiting list here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. Want to build your professional network? Sign up for your Cherry Bombe magazine annual subscription here and membership here. More on Lucie: Instagram, From Lucie, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”After a long hiatus from social media, Jerrelle Guy is back. The food stylist, photographer, and recipe developer behind the trailblazing book Black Girl Baking and the blog Chocolate for Basil, Jerrelle realized the relentless demands on culinary creatives were causing her to lose the joy she always found in the world of food. So she stepped away to rediscover what she loved in the first place. “I don’t like the grind culture,” she tells host Kerry DiamondJerrelle is now working on her second book, which covers the intersection of food, mental health, and healing, and she has a line of kitchen and housewares created in collaboration with Anthropologie. The collection, with its soothing colors, patterns, and textures, is inspired by Jerrelle’s great aunt and the act of cultivating spaces that allow ourselves to thrive. The collection is now in stores. Thank you to Käserei Champignon, makers of Cambozola cheese, for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. For Jubilee tickets, click here. More on Jerrelle: Instagram, Anthropologie collaboration, Black Girl Baking cookbook, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Of all the things Omsom CEO Vanessa Pham expected to be dealing with earlier this month, the Silicon Valley Bank collapse was not one of them. As co-founders of the Asian flavors and sauces start-up, Vanessa and her sister Kim have successfully steered the mission-driven Omsom to national distribution with the likes of Whole Foods, partnered with influential chefs like Nicole Ponseca, and helped change the conversation around Asian-influenced consumer product goods and pantry staples. But Omsom was a customer of Silicon Valley Bank, which famously failed on March 10th, and Vanessa, Kim, and the rest of the team had to confront an immediate future with no capital. Omsom faced its rollercoaster of a week by leaning into their hallmark transparency, and their community rallied around them. Vanessa shares it all with host Kerry Diamond and also talks about how Omsom came to be.Subscribe to our newsletter and check out past episodes and transcripts here. For Jubilee tickets, click here. More on Vanessa: Instagram, Omsom, websiteRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network.

We have a treat for you, listeners. We’re sharing an episode of “Be My Guest With Ina Garten,” the podcast from the one and only Ina. In this episode, Ina is joined in her East Hampton home by Stanley Tucci for an afternoon of good laughs and great food. They make Oysters Rockefeller and a Tuscan seafood stew, talk about Stanley’s iconic movies (including The Devil Wears Prada and Julie & Julia), and, of course, serve up some cocktails. Stanley actually makes Ina her very first classic martini. Does Stanley shake… or stir? Stay tuned. If you love this episode of “Be My Guest With Ina Garten,” be sure to find the show on your favorite podcast platform and subscribe. “Be My Guest With Ina Garten” is also a TV show that you can watch on Food Network, or stream right now on Discovery Plus. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. For Jubilee tickets, click here. Want to become a Cherry Bombe member? Click here.Ina on InstagramBarefoot Contessa websiteIna's latest cookbook, Go-To DinnersBe My Guest With Ina GartenStanley on Radio Cherry Bombe in 2021Stanley and Ina Garten on Radio Cherry BombeStanley on Instagram

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuRecorded at CityVox StudiosMusic by Tralala, “All Fired Up”If you love bakeries, no doubt you’ve heard about L’Appartement 4F, the Instagram sensation that went from at-home microbakery to a bustling spot in Brooklyn Heights with lines down the block. Fans have fallen in love with their croissants, pain au chocolat, baguettes, but also with the story of self-taught baker Gautier and school nurse Ashley Coiffard, the couple behind the creations.Ashley and Gautier, in their very first podcast appearance, talk to host Kerry Diamond about falling in love, quitting their jobs, the challenging 11-month buildout of their bakery, and how their on- and off-line communities have contributed to their success. They also share their plans to open the second floor of L’Appartement 4F as a French bistro at night. Join Radio Cherry Bombe for a live event in Sacramento with California Grown on Wednesday, March 8th. Get your tickets here. For Jubilee tickets, click here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Ashley: InstagramMore on Gautier: Instagram More on L’Appartement 4F: Instagram, website, menu

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuRecorded at CityVox StudiosMusic by Tralala, “All Fired Up”As one of the most stylish New Yorkers around, Abi Balingit manages to bring flair and creativity to everything she does, even her baked goods. As the talent behind The Dusky Kitchen blog and IG account, she’s known for her unique twist on Filipino treats, and now, those recipes and the stories behind them can be found in her debut cookbook, Mayumu: Filipino American Desserts Remixed.Abi joins host Kerry Diamond to talk about growing up in a tight-knit Filipino family, why she never thought she’d have a cookbook, her teenage crush on the Food Network, and the pasalubong boxes she creates to raise funds for causes close to her heart. Join Radio Cherry Bombe for a live event in Sacramento with California Grown on Wednesday, March 8th. Get your tickets here. For Jubilee tickets, click here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Abi: Instagram, The Dusky Kitchen blog, her debut cookbook Mayumu

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuRecorded at CityVox StudiosMusic by Tralala, “All Fired Up”Chef Iliana Regan joins us to talk about her latest book, Fieldwork: A Forager’s Memoir, a moving story about her new life as proprietor, along with her wife Anna, of The Milkweed Inn, a getaway set on 150 remote acres of Michigan’s Upper Peninsula. The book is a follow-up to Iliana’s 2019 National Book Award long-listed memoir, Burn The Place, about her life as a chef. Fieldwork is a story about foraging—for fruits, vegetables, nuts and seeds during the different seasons in the forest—but it’s also about emotional foraging, and understanding the unseen ties that bond family, food, flora, and fauna. Iliana wants people who read the book to think about their connections to the people and things they love. Join Radio Cherry Bombe host Kerry Diamond, Boca Chef Maria Mazon, and other special guests at the Graduate Hotel Tucson Thursday, Feb. 23rd, for a special night of networking, talks, panel, and snacks and drinks. Tickets are available here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Iliana: Instagram, The Milkweed Inn, her books Burn The Place and Fieldwork

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuRecorded at CityVox StudiosMusic by Tralala, “All Fired Up”Justine Doiron never expected to be a TikTok star, let alone one specializing in food videos. A graduate of Cornell University’s famous hospitality program, she pursued a career in media and public relations and found her way in the fast-paced industry. Justine dabbled in TikTok when the app first emerged, figuring she’d need to know about it for work. Soon enough, she was one of the leading personalities in the TikTok food space. Justine joins host Kerry Diamond to talk about her unique path, how being open about her eating disorder has helped her, the unique challenges faced by digital creatives, her upcoming cookbook, and more. Thank you to Käserei Champignon, producer and the maker of Cambozola cheese, for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Justine: Instagram, TikTok, Recipes, Subscribe to Justine’s newsletter

Michelle Tam was a mom and a pharmacist working the night shift at a local hospital when she had a food and fitness revelation that changed her life. She started working out and eating differently and felt so good, she told everyone. When her husband suggested she channel that enthusiasm into a blog, Nom Nom Paleo was born. Today, Michelle and her husband oversee their Nom Nom world, which includes a successful blog with free recipes, an app, a spice collection, and three bestselling books, including the latest, Nom Nom Paleo: Let’s Go. Michelle joins host Kerry Diamond to talk about her life and love of food. She also shares the main goal behind Nom Nom Paleo: She wants people to think about and pay attention to how food makes them feel. Thank you to Graduate Hotels for supporting this episode. If you’d like to hear from Michelle in person, join us at the Graduate Hotel Tuscon event happening Thursday, March 2nd. Tickets here. There will be a panel discussion with Michelle and other local food personalities plus snacks & sips.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Michelle: Instagram, Nom Nom Paleo spice blends, Michelle’s cookbooks

Cherry Bombe has a brand new podcast and we’re sharing the debut episode. The show is called She’s My Cherry Pie and it’s hosted by Jessie Sheehan, the author and recipe developer. Each week, Jessie talks to world-class bakers and pastry chefs about their lives, careers, and signature bakes. Jessie’s first guest is Claudia Fleming, the influential pastry chef and executive director of Daily Provisions. When Claudia put a chocolate-caramel tart on the menu of NYC’s Gramercy Tavern in the 1990s, she had no idea her creation would become one of the most copied restaurant desserts around. Want to bake along? Click here for Claudia’s chocolate caramel tart recipe from her newest cookbook, Delectable. Thank you to Le Creuset and California Prunes for supporting She’s My Cherry Pie. She’s My Cherry Pie is a production of the Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past transcripts here. Want to come to Cherry Bombe’s Jubilee on April 15th in NYC? Get your ticket here.More on Jessie: Instagram, her Snackable Bakes cookbookMore on Claudia: Instagram, her cookbooks Delectable and The Last Course, Daily Provisions

Chef Maria Mazon was a waitress at a Mexican-American restaurant outside Tucson when she found herself in the kitchen giving the cooks ideas for what to make. Today, she is the celebrated owner of Boca restaurant and Sona bodega in Tucson, Arizona, and has appeared on Chopped and Season 18 of Top Chef. Tacos, salsas, and the cuisine of Sonora, Mexico, where she was raised, are Chef Maria’s passions. “I’m here to represent my Mexico,” she explained. “I would not change my story for the world.” Chef Maria joins host Kerry Diamond to talk about her career, the confidence that helped her excel in the kitchen, the appliance tattooed on her thigh (want to guess?), the Tucson culinary scene, and more. Catch this episode and learn how Chef Maria puts her heart and soul into everything she does, from her food to her businesses to her life. Thank you to Graduate Hotels for supporting this episode. If you’d like to hear from Chef Maria in person, join us at the Graduate Hotel Tuscon event happening Thursday, Feb. 23rd. Tickets here. There will be a panel discussion with Maria and other local food personalities plus snacks & sips.Want to come to Cherry Bombe’s Jubilee on April 15th in NYC? Get your ticket here.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Maria: Instagram, Boca Restaurant, Sona Tortillas, Borderlands Brewing Co.

As the restaurant world confronts what it means to be sustainable from a human perspective, some chefs are realizing they need to first answer that question for themselves. For Ashley Christensen, the award-winning chef and proprietor behind AC Restaurants in Raleigh, North Carolina, that meant putting herself on the road to sobriety. In October, Ashley announced her decision via an Instagram post. Not only did many in her community rally around her, but those dealing with similar journeys reached out to share their stories and encouragement.Ashley joins host Kerry Diamond to talk about her decision and what it’s meant to her personally and professionally. She also shares an update on her hospitality group, which today includes an events company, a commissary kitchen, and five restaurants. Her first spot, Poole’s Diner, just turned 15 in December. Ashley is also an author and co-wrote two books: Poole’s Diner and It’s Always Freezer Season with Kaitlyn Goalen, who is her wife and the executive director of AC Restaurants.Thank you to Graduate Hotels for supporting this episode. If you’d like to hear from Chef Ashley in person, join Radio Cherry Bombe on Thursday, Feb. 9th at Graduate Chapel Hill for a special networking event. Tickets here. There will be a panel discussion with Ashley and other local food personalities plus snacks & sips. We’ll also be at Graduate Tucson on Feb. 23rd and the new Graduate Palo Alto on March 2nd.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Ashley: Instagram, Poole’s Diner, AC Restaurants, Poole’s Cookbook, and It’s Always Freezer Season. 

Last week, René Redzepi, the influential chef and founder of Noma, announced he would be closing his world-renowned restaurant in late 2024. Julia Moskin of The New York Times broke the story and kicked off a range of conversations about fine dining, unpaid labor, and even the influence of the film The Menu. Julia joins host Kerry Diamond to talk about Noma, what might be next for both Redzepi and his restaurant, and Hollywood’s current interest in all things culinary.In the second half of the show, we talk to Julia about her career at The New York Times and the Pulitzer Prize-winning investigative work to which she contributed. Subscribe to our newsletter and check out past episodes and transcripts here.Want to come to Cherry Bombe’s Jubilee in April? Get your ticket here.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Julia Moskin articles:Noma announcementThe Willows InnThe MenuMore from Julia

Edna Lewis is one of the most important and influential American chefs. She celebrated Southern cooking and foodways in her seminal work, 1976’s The Taste Of Country Cooking, and helped inspire the farm-to-table movement. At her side for some of this journey was her niece, Nina, who not only got to enjoy her aunt’s food, but who typed up the manuscript for her groundbreaking cookbook as a young teen. Today, Nina Williams-Mbengue is a retired child welfare expert and a board member of The Edna Lewis Foundation. She joined chef, TV personality, and California Soul author Tanya Holland to reminisce about her experiences with her aunt and to talk about Edna’s life and legacy.Thank you to Yes! Apples for supporting today's show. This interview took place at the 2nd annual Cherry Bombe Cooks & Books festival at Ace Hotel Brooklyn. Our next event is the Cherry Bombe Jubilee conference. Get your ticket here.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Nina: Instagram, Listen to Nina on Radio Cherry Bombe from 2021More on Tanya: Instagram, Check out Tanya’s new book, California Soul

Happy New Year, listeners! We’re happy to share this encore presentation of our most listened-to episode of 2022. Claire Saffitz, cookbook author, Cherry Bombe cover girl, and YouTube’s favorite baker, joined host Kerry Diamond last year to talk about Claire’s unique culinary path. It took Claire a while to figure out her place in the food world, and she shares the twists and turns it took to get where she is today. Claire also talks about her 2020 bestseller, Dessert Person; shares some tidbits about her 2022 release, What’s For Dessert; and why she considers Dorie Greenspan and Claudia Fleming her mentors. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here. Pick up a copy of Cherry Bombe magazine’s Issue 18 with Claire Saffitz on the cover here.Follow Claire on Instagram and Patreon. Get Claire’s salty nut tart with rosemary recipe. Follow host Kerry Diamond on Instagram

Here’s a little year-end holiday gift for everyone: a chat with chef and author Erin French of The Lost Kitchen, the little restaurant that could in Freedom, Maine. Erin was interviewed by host Kerry Diamond at Cherry Bombe’s 2nd Annual Cooks & Books Festival in Brooklyn this past November. They talk about the restaurant’s famous “reservations” system, how Erin got her culinary chops, and the Magnolia Network series about life at The Lost Kitchen. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by Tra La La. Sign up for our newsletter here!More on Erin: The Lost Kitchen, Erin’s memoir, The Lost Kitchen cookbook, the Erin French issue of Cherry Bombe Magazine

It’s the final episode of Cherry Bombe’s baking miniseries She’s My Cherry Pie, and we have a special holiday-themed interview for all you bakers out there. Host Jessie Sheehan is joined by Sarah Kieffer, the cookie expert behind The Vanilla Bean Blog and the books Baking for the Holidays: 50+ Treats for a Festive Season and 100 Cookies: The Baking Book for Every Kitchen. They talk all things… you guessed it… cookies, from holiday cut-outs to crinkle cookies, creaming butter and sugar, spatula sizes, pan banging, scooping, glazing, and mailing. If you love baking cookies, or just eating them, do not miss this episode. Click here for Sarah’s red velvet crinkle cookie recipe from Baking for the Holidays and here for the holiday cut-out cookie recipe from Sarah’s blog. Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org.Subscribe to our newsletter and check out past episodes and transcripts here. She’s My Cherry Pie is a production of Cherry Bombe Magazine. Our theme song is by the band Tralala.More on Jessie: Instagram, Snackable Bakes

Here’s a little holiday gift for all of you—an interview with Ina Garten! The one and only Barefoot Contessa Zoomed in for a year-end chat with host Kerry Diamond about her brand new book, Go-To Dinners, and the inspiration behind it. Ina also talks about her new Discovery + show and podcast, Be My Guest With Ina Garten; the difficult family dinners of her childhood; and the magic of celebrating Christmas in Paris with her beloved husband, Jeffrey. Ina also weighs in on butter boards, Twitter, and TikTok, opening a restaurant one day… or not, and her favorite recipes in Go-To Dinners. Thank you to Williams Sonoma for sponsoring this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here!More on Ina: Instagram, Website, Go-To Dinners

Host Jessie Sheehan is joined by Kristina Cho, recipe developer, baker, food stylist, and James Beard award-winning author, to talk all things milk bread for the fifth episode of She’s My Cherry Pie, Radio Cherry Bombe’s new baking miniseries. Kristina, who many know from her blog and Instagram account, Eat Cho Food, is the author of Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries, the first cookbook to comprehensively focus on the recipes and culture of Chinese baking. Kristina and Jessie discuss the steps, techniques, and ingredients you need for the perfect milk bread, and also chat about pineapple buns, cocktail buns, pork floss, mayo & more. Click here for Kristina’s milk bread recipe from Mooncakes and Milk Bread.Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org.Subscribe to our newsletter and check out past episodes and transcripts here. She’s My Cherry Pie is a production of Cherry Bombe Magazine. Our theme song is by the band Tralala.More on Kristina: Instagram, Eat Cho Food blog, Mooncakes and Milk BreadMore on Jessie: Instagram, Snackable Bakes

Illyanna Maisonet might be the first cookbook author who got her start posting Yelp reviews. She was a working artist when the financial crisis of 2008 sent her down a new path; it took a combination of culinary school, back issues of Gourmet magazine, and Anthony Bourdain’s Kitchen Confidential to help her discover a new calling. The Yelp reviews? Well, they helped boost her confidence as an aspiring writer. Illyanna went on to become the first Puerto Rican food columnist in the U.S., yet a deal to write a cookbook on the country’s cuisine eluded her. Not even the high-profile support of José Andrés seemed to make a difference. Illyanna persevered and Diasporican: A Puerto Rican Cookbook was published this fall. The author joins host Kerry Diamond to talk about the journey, the most special recipes in Diasporican, her Burlap & Barrel Adobo & Sazón spice collaboration, and more. You can find the recipe for Illyanna’s Califas Shrimp (Puerto Rican shrimp and grits) from Diasporican here.Thank you to Käserei Champignon, a 100-year-old cheese producer and the maker of Cambozola, for supporting this episode. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Illyanna: Instagram, Website, Diasporican

Host Jessie Sheehan is joined by Fany Gerson, Mexican dessert authority, cookbook author, and entrepreneur, to talk all things doughnuts for the fourth episode of She’s My Cherry Pie, Radio Cherry Bombe’s new baking miniseries. Fany’s become known for her creative and artisanal takes on the beloved American treats via her Brooklyn shop, Fan-Fan Doughnuts. (Fany is also the founder of La Newyorkina, which specializes in paletas.) She’s been making doughnuts since 2010 and has lots to share about frying, fillings, and flavors. If you’re curious about the doughnut-making process, don’t miss this episode. If you’re inspired to get baking, try your hand at Fany’s special strawberry-jelly doughnut from her cookbook, My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats.Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org.Subscribe to our newsletter and check out past episodes and transcripts here. She’s My Cherry Pie is a production of Cherry Bombe magazine. Our theme song is by the band Tralala.More on Fany: Instagram, La Newyorkina, Fan-Fan DoughnutsMore on Jessie: Instagram, Snackable Bakes

When Andrea Pons and her family were faced with deportation, she knew hiring an immigration lawyer was more than they could afford. To raise funds, she decided she would self-publish a cookbook of her grandmother’s recipes, despite having no previous experience in the world of food. Andrea titled her book Mamacita: Celebrating Life as a Mexican Immigrant in America. Not only did the book find an audience, but Andrea’s story caught the attention of editors at Princeton Architectural Press, who officially published Mamacita this past fall. Andrea joins host Kerry Diamond to talk about coming to America from Mexico as a 10-year-old, the tight bonds that unite her family, her grandmother who inspired the book, and the most treasured recipes in Mamacita. Thank you to Käserei Champignon, the maker of Grand Noir cheese, and to Hedley & Bennett for supporting today’s show. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Snag a copy of Cherry Bombe magazine’s new issue, Heart & Hospitality here!Subscribe to our newsletter and check out past episodes and transcripts here!More on Andrea: Instagram, Website, Mamacita, Titita’s orange bundt cake recipe

For the third episode of Radio Cherry Bombe’s new miniseries, She’s My Cherry Pie, host Jessie Sheehan is joined by baker, recipe developer, and author Jocelyn Delk Adams of Grandbaby Cakes. The two talk all things pound cake, one of Jocelyn’s specialties. They cover some of Jocelyn’s best-known pound cake recipes, her cake release secrets (including her signature “cake goop”), pan scalding, favorite Bundt pans, and more. Tune in and get ready for some serious baking inspiration. You can find Joceyln’s 7UP pound cake recipe here. Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org.Check out the brand new issue of Cherry Bombe Magazine featuring Erin French of The Lost Kitchen here! Subscribe to our newsletter and check out past episodes and transcripts here. She’s My Cherry Pie is a production of Cherry Bombe magazine. Our theme song is by the band TralalaMore on Jocelyn: Instagram, Grandbaby Cakes blog, Grandbaby Cakes cookbook, Pre-order Everyday Grand, 7UP pound cake recipeMore on Jessie: Instagram, Snackable Bakes

On today’s show, two very different food world CEOs. First up, Aishwarya Iyer, the founder of Brightland, a collection of thoughtfully sourced and crafted olive oils, vinegars, and honeys. Aishwarya never planned on becoming an entrepreneur or working in the food startup space, but her plans changed when she fell in love with the world of olive oil. Today, her Brightland brand is beloved by home cooks and connoisseurs alike. Aishwarya joins us to talk about her origin story and what’s next for Brightland. In the second half of the show, it’s Ellis Singer McCue, the CEO of Territory Foods who loves problem-solving as much as she does healthy food. Ellis shares her professional journey from Deloitte consultant to systems expert at Gap to CEO of Territory. Ellis also talks about how Territory is working to disrupt the meal delivery category and she shares her predictions regarding the food as medicine movement. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Want to come to Jubilee 2023? Snag early-bird tickets here.More on Aishwarya: Instagram, BrightlandMore on Ellis: Instagram, Territory Foods

For the second episode of Radio Cherry Bombe’s new mini-series She’s My Cherry Pie, host Jessie Sheehan, author of Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats, welcomes Cheryl Day, co-founder of Back in the Day Bakery in Savannah, Georgia, and author of Cheryl Day’s Treasury of Southern Baking. From buttermilk myths to flour combinations, Cheryl shares her top tips for four of her most popular biscuit recipes. You can find Cheryl’s sweet potato biscuit recipe here. Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org.Check out the brand new issue of Cherry Bombe Magazine featuring Erin French of The Lost Kitchen here! Subscribe to our newsletter and check out past episodes and transcripts here. She’s My Cherry Pie is a production of Cherry Bombe magazine. The mini-series is recorded at CityVox Studio in New York City. Our theme song is by the band Tralala.More on Cheryl: Instagram, Back in the Day Bakery, Cheryl Day’s Treasury of Southern Baking, Cheryl’s Sweet Potato Biscuit recipeMore on Jessie: Instagram, Snackable Bakes

The documentary Coldwater Kitchen is a story of humanity and hospitality. Directed by Brian Kaufman and Mark Kurlyandchik, the film follows Chef Jimmy Lee Hill and three of the students in his culinary program at Lakeland Correctional Facility in Coldwater, Michigan. Chef Hill, as he’s known, has run the program for 33 years, helping thousands of men acquire kitchen skills and serving as a lifeline for many inside the prison. Desiré Vincent Levy, an executive producer of Coldwater Kitchen, is a communications strategist specializing in issue-based campaigns and impact litigation and is the co-founder of Detroit Kitchen Terminal, which seeks to reduce repeat incarceration by training workers to thrive in Detroit’s restaurant industry.The two join host Kerry Diamond to talk about the documentary, which made its debut at the DOC NYC film festival last week. You can watchColdwater Kitchen now through Nov. 27th via the DOC NYC website. Tickets are $12.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Snag a copy of Cherry Bombe magazine’s new issue, Heart & Hospitality here!Subscribe to our newsletter and check out past episodes and transcripts here!More on Desiré: Instagram, ColdWater Kitchen teamMore on Chef Hill: Coldwater Kitchen

Just in time for all your holiday baking, we’re launching a new Radio Cherry Bombe miniseries—She’s My Cherry Pie! Today and the next five Saturdays, host Jessie Sheehan will learn how some of the most beloved bakers around got their start, what they’re known for, and the tips and tricks behind their signature bakes. For our first episode, Radio Cherry Bombe host Kerry Diamond welcomes Jessie and learns more about the career twists and turns that led Jessie to baking, cookbook writing, and recipe testing. They also chat about her third and latest cookbook, Snackable Bakes: 100 Easy-Peasy Recipes For Exceptionally Scrumptious Sweets and TreatsThen, Jessie welcomes She’s My Cherry Pie’s first guest, Lisa Ludwinski of the celebrated Sister Pie bakery in Detroit and they go deep on pie dough and pie crusts. From pastry cutters to probe thermometers to sugar, Lisa shares the secrets to her fab, flaky crust. You can find Lisa’s recipe here. Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org.Check out the brand new issue of Cherry Bombe Magazine featuring Erin French of The Lost Kitchen here! Subscribe to our newsletter and check out past episodes and transcripts here. She’s My Cherry Pie is a production of Cherry Bombe magazine. This mini-series is recorded at CityVox Studio in New York City. Our theme song is by the band Tralala.More on Lisa: Instagram, Sister Pie, Cranberry Crumble Pie Recipe, All Butter Pie Dough RecipeMore on Jessie: Instagram, Snackable Bakes

Jaclyn Johnson has been described as the ultimate multi-hyphenate. She’s a podcast host, savvy businessperson, angel investor, and champion of female entrepreneurs everywhere. As the founder of Create And Cultivate, which she sold earlier this year, Jaclyn has helped thousands of small business owners and freelancers on their professional journeys. Earlier this year, she launched New Money Ventures, a $20 million dollar consumer fund that invests in game-changing brands and the visionaries behind them. In October, Jaclyn introduced the world to Maie Wines, a California-based company she cofounded that’s all about elevating the single-serve wine experience. If you’ve ever failed to finish a bottle of wine and felt wasteful and sad dumping it down the drain, Jaclyn had you in mind when developing Maie. She joins host Kerry Diamond to talk about her role with Create & Cultivate today, the food & drink brands that New Money Ventures has invested in, and how she wants to change the wine world one glass at a time—literally! This episode is supported by Naturopathica. Check out our Instagram feed later this day for our Naturopathica giveaway. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here!Snag a copy of Cherry Bombe’s latest magazine issue, Heart & Hospitality here, or at your favorite bookstore or culinary shop such as Kitchen Arts & Letters.More on Jaclyn: Instagram, Website, Maie Wines, New Money Ventures, Work Party Podcast

When Candace Nelson and her husband Charles co-founded the Sprinkles cupcake company, their friends and family thought it was a terrible idea. “We were essentially two out-of-work investment bankers looking to bet it all on cupcakes at the height of a low-carb craze,” Candace said to host Kerry Diamond. Not only did Sprinkles become a huge hit, but the couple sold a portion of the business and went on to launch Pizzana, another company built around a much-loved food. Candace, who today is a much sought-after dessert and start-up expert, has compiled the two subjects into a business book titled Sweet Success: A Simple Recipe To Turn Your Passion Into Profit.Candace joins us to share the challenges faced in getting Sprinkles up and running, the lessons she learned along the way, and some of the wisdom found in Sweet Success.Thank you to Käserei Champignon, the maker of Cambozola cheese for supporting this episode. Subscribe to our newsletter and check out past episodes and transcripts here. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Happy birthday to The Cherry Bombe Cookbook! More on Candace: Instagram, Website, Sprinkles Cupcakes, Sweet Success, Pizzana

Welcome to the final episode of The Future Of Food Is You mini-series. Each week, host Abena Anim-Somuah of The Eden Place introduces us to emerging voices in the world of food, drink, and social media. Today’s guest is Nasim Lahbichi, the TikTok creator known for his recipe videos that feature the Moroccan and Puerto Rican flavors he was brought up with, his personal musings, and his winning charm. The native New Yorker shares with Abena his family’s influence on his cooking, his culinary explorations during his college years, and the realities of being a TikTok creative. Don’t miss Nasim’s message for himself 10 years from now on The Future Of Food Is You voicemail. Thank you to Cypress Grove, maker of award-winning American goat cheese, for supporting The Future Of Food Is You. For recipes, pairings, and a store locator, head to cypressgrovecheese.com. Check out the brand new issue of Cherry Bombe Magazine featuring Erin French of The Lost Kitchen here!The Future Of Food Is You is a production of Cherry Bombe magazine. Subscribe to our newsletter and check out past episodes and transcripts here. This mini-series is recorded at CityVox Studio in New York City. Our theme song is by the band Tralala.More on Nasim: Instagram, Lahb Co, TikTokMore on Abena: Instagram, The Eden Place

Dan Levy, the star of Schitt’s Creek, loves chefs and wanted to do something to support the culinary community during the pandemic. His idea was a kinder, gentler cooking competition centered around the meal that he loves, but that most restaurant folks loathe—brunch. The result debuts Thursday, Nov. 10th, on HBO Max and it’s called The Big Brunch. The show features 10 chef-contestants, all trying to do good in the world while making delicious food, and three judges, Dan, chef and video personality Sohla El-Waylly, and hospitality pro Will Guidara. Dan joins host Kerry Diamond to talk about how The Big Brunch came to be, casting the judges and chefs, and why brunch is his favorite meal. In the second half, Sohla stops by to talk about her role on the show, her journey to becoming a chef, and her time owning and running a restaurant. She also discusses the new book she guest-edited, the 2022 edition of The Best American Food Writing series. Thank you to Hedley & Bennett for supporting today’s episode. Check out their new chefs’ knives at hedleyandbennett.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Check out our brand new issue of Cherry Bombe Magazine featuring Erin French of The Lost Kitchen here!Subscribe to our newsletter and check out past episodes and transcripts here!More on Dan: Instagram, WebsiteMore on Sohla: Instagram, The Best American Food Writing 2022

Google wants to make searching for your favorite food and restaurants more natural and intuitive, as the tech giant’s Sophia Lin explains on our latest episode. Sophia is the general manager of Google’s food vertical and she shares an update from the recent Google Search On 2022 presentation about food search features launching in the coming months. She and host Kerry Diamond talk about Sophia’s decade+ tenure at Google, her support of different Google employee groups, and her thoughts on how to increase the number of women pursuing careers in the tech world. Sophia also explains why those with food & drink businesses should claim their establishments via Google My Business. Thank you to Käserei Champignon, the maker of Cambozola cheese for supporting this episode. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here!More on Sophia: LinkedIn, Google Search On 2022, Google Business Profile

Welcome to the third episode of The Future Of Food Is You mini-series. Each week, host Abena Anim-Somuah of The Eden Place introduces us to emerging voices in the world of food, drink, and social media. Today’s guest is Stephanie Loo, a fine dining pastry cook and freelance baker, writer, and recipe developer. Stephanie graduated from The Wharton School at the University of Pennsylvania and was on a corporate path when she decided to change direction and study pastry and baking arts at the Institute of Culinary Education. Stephanie shares with Abena how she learned to love New York’s diverse cuisines growing up in the borough of Queens, her foray into the world of fine dining, and her hopes for the future of the restaurant industry. Don’t miss Stephanie’s message for herself 10 years from now on The Future Of Food Is You voicemail. Thank you to Cypress Grove, maker of award-winning American goat cheese, for supporting The Future Of Food Is You. For recipes, pairings, and a store locator, head to cypressgrovecheese.com. Check out Cherry Bombe’s 2nd annual Cooks & Books festival line-up here, happening Nov. 5th & 6th at Ace Hotel Brooklyn! The Future Of Food Is You is a production of Cherry Bombe magazine. Subscribe to our newsletter and check out past episodes and transcripts here. This mini-series is recorded at CityVox Studio in New York City. Our theme song is by the band Tralala.More on Stephanie: Instagram, Website, Restaurant DanielMore on Abena: Instagram, The Eden Place

Yotam Ottolenghi is back on Radio Cherry Bombe! Yotam is the author of beloved cookbooks, including Ottolenghi Simple; a columnist for The New York Times Magazine and The Guardian; and the force behind several restaurants and delis in London. He and Noor Murad, head of the Ottolenghi Test Kitchen, stopped by to chat with host Kerry Diamond about the latest OTK cookbook, Extra Good Things. They talk about test kitchen life, some of the book’s must-make recipes (like Sunshine Salad with Carrot-Ginger Dressing), and ways to jazz up dried herbs. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. More on Yotam: Instagram, WebsiteMore on Noor: Instagram, Extra Good ThingsThank you to Hedley & Bennett for supporting today’s episode. Check out their new chefs’ knives at hedleyandbennett.com. Join us at the Cooks & Books festival at Ace Hotel Brooklyn on November 5th & 6th. And check out the hotel’s special Cooks & Books package. Subscribe to our newsletter and check out past episodes and transcripts here!

Welcome to the second episode of The Future Of Food Is You mini-series in which host Abena Anim-Somuah introduces us to emerging voices and innovative creatives in the world of food, drink, and social media. Today’s guest is Abi Balingit, also known as The Dusky Kitchen. Abi is a Filipino-American baker with a day job in the music industry who has raised money and awareness for national and local causes through her pasalubong dessert boxes. Abi and Abena talk about her baked goods, her upcoming cookbook, and her predictions for the food world. Don’t miss Abi’s message for herself 10 years from now on The Future Of Food Is You voicemail. Thank you to Cypress Grove, maker of award-winning American goat cheese, for supporting The Future Of Food Is You. For recipes, pairings, and a store locator, head to cypressgrovecheese.com. Check out Cherry Bombe’s 2nd annual Cooks & Books festival line-up here, happening Nov. 5th & 6th at Ace Hotel Brooklyn!The Future Of Food Is You is a production of Cherry Bombe magazine. Subscribe to our newsletter and check out past episodes and transcripts here. This mini-series is recorded at CityVox Studio in New York City. Our theme song is by the band Tralala.More on Abi: Instagram, Links, Website, Pre-order her book hereMore on Abena: Instagram, The Eden Place

Happy Diwali! Chef Maneet Chauhan joins us today to talk about her favorite holiday and how she and her family will be celebrating the festival of lights and the Diwali foods they’ll be making. Maneet is a popular Food Network personality, appearing on everything from Chopped to Guy’s Grocery Games, and a founding partner of Morph Hospitality, which includes Chauhan Ale & Masala House, Chaatable Indian Street Food, The Mockingbird, and Tànsuǒ in Nashville. She joins host Kerry Diamond to talk about her journey from a young cook in India to Culinary Institute of America student to beloved food TV star and now a partner in the largest brewery in Tennessee, and why it’s important to say “yes” more than “no” when opportunities present themselves. Check out Cherry Bombe's 2nd annual Cooks & Books festival line-up here, happening Nov. 5th & 6th at Ace Hotel Brooklyn! Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here!Want to come to Jubilee 2023? Snag early-bird tickets here!More on Maneet: Instagram, Website

We’re launching a new Radio Cherry Bombe mini-series today—The Future Of Food Is You! Over four episodes, dropping each Thursday, host Abena Anim-Somuah will introduce us to emerging voices and innovative creatives in the world of food. For our first episode, Cherry Bombe founder Kerry Diamond welcomes Abena and learns more about her passion for community, her love for pop-ups and new food ventures, her global mindset, and what her brand The Eden Place is all about. Then, Abena kicks off The Future Of Food Is You with Sarah Teich, director of marketing at the hospitality agency Oyster Sunday and the founder of Produce Parties. Sarah and Abena talk about food and marketing trends, her work with restaurants, and the company she created to build community via seasonal fruits and vegetables. Sarah makes a few predictions and leaves a message for herself 10 years from now on The Future Of Food Is You voicemail. Thank you to Cypress Grove for sponsoring The Future Of Food Is You mini-series. For recipes, pairings, and a store locator, head to cypressgrovecheese.com. Check out Cherry Bombe's 2nd annual Cooks & Books festival line-up here, happening Nov. 5th & 6th at Ace Hotel Brooklyn! The Future Of Food Is You is a production of Cherry Bombe magazine. Subscribe to our newsletter and check out past episodes and transcripts here. This mini-series is recorded at CityVox Studio in New York City. Our theme song is by the band Tralala.More on Sarah: Instagram, Produce Parties, Oyster SundayMore on Abena: Instagram, The Eden Place

It took a little while before award-winning writer Osayi Endolyn answered her calling, but the food world is fortunate she did, as she’s put a number of thoughtful projects into the world. In addition to articles and essays for the likes of Time, Food52, and Oxford American, Osayi has co-authored two special books: The Rise: Black Cooks and the Soul of American Food with Marcus Samuelsson, and Black Power Kitchen with the Bronx-based collective Ghetto Gastro. The latter was just published by Artisan and it’s a tour de force of art, cuisine, culture, and creativity. Osayi joins host Kerry Diamond to talk about the process behind the books and how to bring participants’ voices forward in literary collaborations. She also shares early food memories and the path that got her where she is today. Don’t miss Part 1 of today’s show with the co-founder of Ghetto Gastro, Jon Gray, out now. Listen to both episodes wherever you get your podcasts. Ghetto Gastro would love for you to buy a copy of Black Power Kitchen from a Black-owned bookstore, like The Lit. Bar in the Bronx. Check out our 2nd annual Cooks & Books festival line-up here, happening Nov. 5th & 6th at Ace Hotel Brooklyn! Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Want to come to Jubilee 2023? Snag early-bird tickets here!More on Osayi: Instagram, WebsiteMore on Ghetto Gastro: Instagram, Black Power Kitchen

Jon Gray is the co-founder of Ghetto Gastro, a 10-year-old culinary-and-arts collective from the Bronx that has the goal of nourishing the world while celebrating Black food and culture. Their debut book, Black Power Kitchen, is one of the most anticipated cookbooks of the fall, but it is way more than a collection of recipes, as Jon explains. He also shares some stories from his own life, the inspiration his mother has provided over the years, and how the culinary world drew him in. In the second half of the show, Jon talks about Ghetto Gastro’s expansion into the packaged food business with their Wavy Waffle Mix, Sovereign Syrups, and kitchen appliances with the line called CRUXGG that’s found everywhere from Target to Williams Sonoma. Don’t miss Part 2 of today’s show with Jon’s co-author, the award-winning writer Osayi Endolyn. Coming soon! Ghetto Gastro would love for you to buy a copy of Black Power Kitchen from a Black-owned bookstore, like The Lit. Bar in the Bronx. Check out our 2nd annual Cooks & Books festival line-up here, happening Nov. 5th & 6th at Ace Hotel Brooklyn! Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Want to come to Jubilee 2023? Snag early-bird tickets here!More on Jon: InstagramMore on Ghetto Gastro: Instagram, Black Power Kitchen

Janet Hayes started her job as CEO of Crate & Barrel Holdings in August 2020, right in the middle of the pandemic. The retail industry veteran looked at it as an opportunity to connect with the company’s customers more deeply and leaned into the idea of “courage over comfort.” Host Kerry Diamond interviews Janet at her office in Crate & Barrel headquarters in Northbrook, Illinois, and the two discuss Janet’s early days as one of six kids, her career in retail, what attracted her to Crate & Barrel, and what advice she has for entrepreneurs. They also discuss Crate & Barrel’s new collaboration with Athena Calderone of Eyeswoon. More on Janet: LinkedIn, Crate & Barrel, the Athena Calderone collectionCheck out our Cooks & Books line-up here, happening Nov. 5th & 6th at Ace Hotel Brooklyn! Radio Cherry Bombe is a production of Cherry Bombe Magazine. Our theme song is by the band Tra La La. Thank you to Tom Brown of Innova Digital and sound mixer Kelly Askam of Mind Exchange Music LLC for engineering this episode.Subscribe to our newsletter and check out past episodes and transcripts here!

When chefs and life partners Rita Sodi and Jody Williams opened their Greenwich Village restaurant Via Carota in 2014, they had no idea what was to come. They didn’t know folks would one day clamor to get in, The New Yorker would christen their spot “New York’s Most Perfect Restaurant,” or that their Insalata Verde would become the ne plus ultra of simple green salads. But just as Rita and Jody fell in love with each other, their fans fell in love with their restaurant. The two catalog all that is special about their spot in the new cookbook, Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant, and they join host Kerry Diamond to talk about it. Find out how Rita and Jody met, their different paths to the kitchen, and what’s next for their lovingly tended restaurant group, which also includes Bar Pissellino, The Commerce Inn, I Sodi, and Buvette. Also, catch Rita and Jody in person at Cherry Bombe’s 2nd Annual Cooks & Books festival in conversation with Ruth Reichl. It’s taking place Saturday, Nov. 5th, at the Ace Hotel Brooklyn. Click here for tickets and to reserve a personalized copy of their books. Cooks & Books is taking place the weekend of Nov. 5th and 6th and features talks, panels, and demos with your favorite chefs and authors. General public tickets go on sale Tuesday, Oct. 11th, at 9 a.m. EST. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here!More on Rita: Instagram, I Sodi NYCMore on Jody: Buvette NYC, Buvette cookbookMore on Via Carota: Via Carota restaurant, Via Carota cookbook

Professor, author, and food marketing watchdog Marion Nestle was a late bloomer. As she explains, she didn’t make her mark professionally until her groundbreaking book Food Politics was published in 2002. Marion was 66. “That’s kind of late to get started,” she tells host Kerry Diamond. In Marion’s new memoir, Slow Cooked: An Unexpected Life In Food Politics, she looks at the societal and familial forces—and the personal hang-ups—that stood in her way. Don’t miss this revealing conversation with one of the most inspiring individuals in the food world. Marion also talks about the NYU food studies program she helped launch, the food policy changes she would make if she were President, and the reasons she finally decided to write a memoir. Learn more about Marion’s book tour here. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Want to come to Jubilee 2023? Snag early-bird tickets here!More on Marion: Instagram, Food Politics, Blog

Molly Yeh has come a long way since starting her blog, My Name Is Yeh. She moved to Minnesota, got married, became a mom, and filmed 12 seasons of her Food Network show, Girl Meets Farm. She’s also penned two cookbooks, including her latest, Home Is Where The Eggs Are, a heartfelt and often humorous look at her life and the recipes she creates. Molly’s grand adventure continues with Bernie’s, a restaurant that she and her husband are opening in a historic spot in East Grand Forks, Minnesota. Bernie’s will feature Molly’s favorite baked goods, local produce, and the kind of Midwestern classics you can’t find in restaurants, like cookie salad. Molly chats with host Kerry Diamond about her reasons for wanting to open a restaurant, the inspiration behind her new book, and her favorite foods—from power bagels to granola bars to halva. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Molly:Molly’s cookbook tourInstagramBernie’s restaurantMolly x Ground Up Marzipan with Sprinkles Nut ButterMolly x Hebel & Co. Peanut Butter Chocolate Crisp Halva

One of our favorite guests, Nigella Lawson, stops by for a quick chat about her upcoming North American tour in support of her latest book, “Cook, Eat, Repeat.” Her 16-city tour kicks off Nov. 7th in Boston and you can snag tickets here. Nigella and host Kerry Diamond also talk dried herbs (they’ve gotten much better, swears Nigella), her Chicken in a Pot with Lemon & Orzo, and what books she’s reading and loving. In the second half of the show, we have a special talk from our Jubilee 2022 conference in New York City. Cheryl Day, the beloved baker behind “Cheryl Day’s Treasure of Southern Baking” and co-owner of Savannah’s Back in the Day Bakery, speaks about finding her calling and honoring the legacy of the women in her family. Introducing Cheryl is Executive Pastry Chef Caroline Schiff of Gage & Tollner restaurant in Brooklyn.  If you’d like to join us for Jubilee 2023, you can buy an Early Bird Ticket at cherrybombe.com. Jubilee 2023 is taking place Saturday, April 15th, at Center415 in New York City. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here!More on Nigella: Instagram, website, tickets for Nigella’s North American tourMore on Cheryl: Instagram, Cheryl Day’s Treasury of Southern Cooking, Back in the Day Bakery More on Caroline: Instagram, The Sweet Side of Sourdough, Gage and Tollner

Priyanka Chopra Jonas and Maneesh Goyal are on a mission to share the rich culture, cuisine, and hospitality of India with everyone they can. Priyanka, the groundbreaking actor and UNICEF ambassador, and Maneesh, an entrepreneur and Planned Parenthood board member, joined forces last year to open Sona, a pan-Indian restaurant in New York City, but they didn’t stop there. They recently launched Sona Home, a companion luxury brand that features tabletop items and housewares. The two friends sat down with host Kerry Diamond to talk about Sona, Sona Home, and the intention behind each brand. Priyanka also shares a few stories about her teenage years in Iowa, while Maneesh takes us back to 1979 and the opening of his father’s restaurant, which was the very first Indian restaurant in Texas. They also help us navigate the Sona menu and reveal their must-order items. Radio Cherry Bombe is supported by Whole Foods and Anjali’s Cup. Discover what’s local and special at the Whole Foods nearest you.Snag your Jubilee 2023 early bird tickets here!Recorded by Eric Sheppard on location at Sona Restaurant in Manhattan. Radio Cherry Bombe is a production of Cherry Bombe Magazine. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here!More on Priyanka: InstagramMore on Maneesh: InstagramMore on Sona: Sona Restaurant, Sona Home

What’s it like running the pastry departments at two of New York City’s buzziest fine dining restaurants? We find out when Michelle Palazzo, director of pastry operations for Le Rock and Frenchette restaurants, and Mariah Neston, Le Rock’s executive pastry chef, join us for today’s episode. The two didn’t know each other before meeting in the kitchen at the critically acclaimed Frenchette, but they quickly formed a professional partnership and support system that has served them well. Today, Mariah calls Michelle her mentor and Michelle says Mariah is her “ride or die.” The two chat with host Kerry Diamond about the journeys that led them to fine dining, how they collaborate with their teams to make some of the city’s best desserts, and what makes a great pastry chef. Radio Cherry Bombe is supported by Whole Foods. Discover what’s local and special at the Whole Foods nearest you. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here!More on Mariah: Instagram, Le Rock NYCMore on Michelle: Instagram, Frenchette

When Danielle Walker was 22 years old and a newlywed, she was diagnosed with ulcerative colitis. The autoimmune disease was debilitating, and Danielle wasn’t sure she’d achieve any of the goals or dreams she had set for herself, from having a family to working in publishing or P.R. A medical emergency abroad helped her realize there could be a connection between her illness and diet, and so began a long journey toward healing herself and helping countless people through her cookbooks, classes, and community. Her latest and fifth book, Healthy In A Hurry, is the perfect guide for those time-pressed but in search of solutions for eating well. Danielle joins host Kerry Diamond to talk about Healthy In A Hurry and how her life and outlook have changed from those early days. Radio Cherry Bombe is supported by Wild Planet, leaders in sustainable seafood. For more information, recipes, and a store locator, head to wildplanetfoods.com. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Snag early-bird tickets to Jubilee 2023 here!More on Danielle: Instagram, Website

Amber Mayfield doesn’t let much get in her way. The events she worked on at her corporate job were a little stale, so she launched her own events company, To Be Hosted. She thought Black culinary creatives deserved attention year-round, not just for Black History Month, so she launched her own print and digital magazine, While Entertaining. She wanted to pay homage to her grandmother’s recipes, so she self-published a recipe journal (coming this fall), rather than go the traditional publishing route. Amber is organized, centered, and spiritual and she joins host Kerry Diamond to share her story. Don’t miss this episode!Radio Cherry Bombe is supported by Wild Planet, leaders in sustainable seafood. For more information, recipes, and a store locator, head to wildplanetfoods.com. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Want to come to Jubilee 2023? Snag early-bird tickets here!More on Amber: Check out her InstagramLearn about her events company To Be HostedGet a copy of her magazine, While Entertaining

It’s two legends, one stage on today’s show as we dip into the Jubilee archives. Don’t miss this wise and warm conversation between Madhur Jaffrey and Padma Lakshmi from the Cherry Bombe Jubilee Conference in Brooklyn in Spring 2019. Madhur, says Padma, “is the greatest living writer on Indian food—ever.” Padma, the star of Top Chef and Taste the Nation and a best-selling author, interviewed Madhur and it was a riveting exchange that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, including Priya Krishna and Meera Sodha. Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks Provisions and Caribbean Potluck.Jubilee is Cherry Bombe’s annual conference and has become the largest gathering of women in the world of food & drink in the U.S. Early Bird Tickets are now available for Jubilee 2023, taking place Saturday, April 15th, at Center415 in Manhattan. This episode is supported by Wild Planet, leaders in sustainable seafood. For more information, recipes, and a store locator, head to wildplanetfoods.com.  Subscribe to our newsletter and check out past Jubilee interviews and transcripts here.  

Violeta Edelman’s fascinating journey begins in the Amazon. She was a curious 20-year-old from Buenos Aires looking for the answers to life and searching for a soulmate at, of all places, an ayahuasca conference. She found her soulmate, wound up in Washington, D.C., and launched a gelato business with lots of enthusiasm but zero experience. There were lots of tears, expensive mistakes, and a contractor who ran off with their money, but they found a passionate audience for Dolcezza Gelato and things eventually turned around. Today, there are six Dolcezza locations in D.C., and their pints of gelato can be found in more than 3,000 grocery stores nationwide. Violeta stopped by our studio to chat with host Kerry Diamond about her unlikely path to entrepreneurship. She shares her story and some advice, and encourages everyone to trust themselves and never stop learning and growing. Radio Cherry Bombe is supported by Whole Foods Market and Anjali’s Cup. Learn more at wholefoodsmarket.com. Snag early-bird tickets to Jubilee 2023 here!Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Violeta: Instagram, Dolcezza

If you’ve watched the Netflix reboot of Iron Chef, you know one of the hardest jobs is held by… the judges! Sure, the chefs are under pressure to get their dishes done and to the judges’ table in record time, but someone has to eat all that food—and pass judgment on the country’s top culinary talent. Globetrotter and TV personality Nilou Motamed handled the gig with aplomb. The food and travel expert joins host Kerry Diamond to talk about the show, the comfort foods and hospitality traditions of her native Iran, and some formative experiences from her childhood. If you love the intersection of culture and cuisine, don’t miss this episode. Radio Cherry Bombe is supported by Whole Foods Market and Anjali’s Cup. Learn more at wholefoodsmarket.com. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Nilou: Instagram, WebsiteIron Chef: Quest for an Iron Legend  is streaming now on Netflix

If Courtney Storer’s life sounds like an episode of The Bear, it’s no surprise. She’s the culinary producer of the hit show, which was created by her brother, Christopher Storer. The restaurant world has reacted strongly to The Bear and its portrayal of kitchen culture. Courtney, for her part, was drawn to the restaurant industry as a teenager but had to lie about her age to snag her first job. She later wound up working in HR, but was encouraged to attend culinary school because of her passion for cooking. That led to a stint in Paris and senior roles at Animal and Jon & Vinny’s, the critically acclaimed Los Angeles restaurants.Courtney joins host Kerry Diamond to talk about her culinary journey and what it was like working with the cast and crew of The Bear to accurately portray back-of-house life. She also talks about Raising Foodies, a program developed by the Alliance of Moms to teach individuals in L.A.’s foster care system how to make affordable meals for themselves and their families. If you enjoyed this episode, be sure to catch Jeremy Allen White, the star of The Bear, on Radio Cherry Bombe. This episode is supported by Wild Planet, leaders in sustainable seafood. For more information, recipes, and a store locator, head to wildplanetfoods.com. This episode is also supported by Whole Foods Market and White Moustache. Learn more at wholefoodsmarket.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Courtney: Instagram, The BearMore on Raising Foodies by the Alliance of Moms here

Years ago, when Esther Choi was working behind the scenes of Iron Chef on the Food Network, helping procure specialty groceries for the competitors, she never imagined that one day she’d be battling the country’s best chefs for the show’s top prize. But there she was, part of the star-studded lineup of the new Netflix reboot, Iron Chef: Quest For An Iron Legend. We won’t say if Esther won, but just know there are a few spoiler alerts on this week’s episode. Esther and host Kerry Diamond talk about the series; what next for Mökbar, Esther’s growing chain of Korean ramen eateries; the good and bad of hustle culture; and Esther’s Sessy sesame oil product line. This episode is supported by Wild Planet, leaders in sustainable seafood. For more information, recipes, and a store locator, head to wildplanetfoods.com. This episode is also supported by Whole Foods Market and La Newyorkina. Learn more at wholefoodsmarket.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Esther: Instagram, Mökbar, YouTube, Sessy

When the former community organizer Reem Assil opened Reem’s California in Oakland, she knew she wanted to do things differently. But she never could have imagined what was to come. There were protests and death threats, but also industry accolades; a heavy mix for anyone, but especially a new mom and new restaurateur. Reem joins host Kerry Diamond to talk about the early days of Reem’s, her time with La Cocina’s incubator program, and how social justice continues to permeate everything she does. They also discuss Reem’s debut cookbook, Arabiyya: Recipes from the Life of an Arab in Diaspora, a tribute to the food at Reem’s and the Arab hospitality she grew up with and champions today.This episode is supported by Talea Beer Co. For locations and more info, check out taleabeer.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Reem: Instagram, Reem’s California, Arabiyya, La Cocina

After an unconventional childhood, Zoë François thought the structure of corporate America seemed very appealing. But once she got there, she realized a desk job was not her future and she started baking to deal with the professional doldrums. That led to a stint at the Culinary Institute of America and the start of a fascinating career. Today, Zoë is the star of Zoë Bakes on the Magnolia Network and the author of Zoë Bakes Cakes, her first solo cookbook. Zoë has become known for her beautiful signature baked goods, including puffy pavlovas and layer cakes coated in torched meringue, that she features on her popular Instagram account. Zoë joins host Kerry Diamond to talk about the twists and turns her life has taken and the sweet life is so satisfying.  Thank you to Kerrygold for supporting today’s show. Visit kerrygoldusa.com for product info, recipes, and a store near you. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Zoë: Instagram, Newsletter, Website

Sajani Amarasiri was born to launch her own business. She was entrepreneurial as a child growing up in Sri Lanka, studied supply chain management in college, and pursued numerous side hustles as a young adult. While working at Microsoft, she had the idea to launch the first networking and co-working space in Sri Lanka. Called Colombo Cooperative, the concept was embraced by the emerging entrepreneur community in her native country. Around the same time, back in the U.S., Sajani couldn’t help but notice how Southeast Asian traditions and ingredients were influencing the wellness world, so she decided to launch her second bootstrapped brand, one that would pay homage to the Sri Lankan practices she and her family hold dear. That brand, Kola Goodies, earned Sajani the Cherry Bombe Women in Food Award as part of the Foxtrot Market 2022 Up & Comers competition. Her prize includes a monetary award, marketing support, and a spot on Foxtrot’s shelves. Sajani joins host Kerry Diamond to talk about her journey, the situation in Sri Lanka, how to survive and thrive in a corporation, and what’s next for Kola Goodies. To learn more about Kola Goodies and try them for yourself, visit Foxtrot’s online store. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Sajani: Instagram, Kola GoodiesMore on Foxtrot: Locations, Online Shop

Grace Young knew she wanted to cook from a young age. She was making Julia Child recipes at the age of 10 and as a teen and washed dishes in exchange for cooking lessons from a local instructor. Grace went on to work in test kitchens and write her own cookbooks, including two classics, The Wisdom of The Chinese Kitchen and Breath of a Wok. Before the start of the pandemic in 2020, Grace found herself in a new role, that of activist, as she started fighting for the survival of Manhattan’s Chinatown. Her activism expanded to include Chinatowns around the country, as well as AAPI communities. Because of that work, Grace received this year’s Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts, as well as Humanitarian of the Year from the James Beard Foundation. She joins host Kerry Diamond to talk about her work and culinary calling, and the unexpected turn her life has taken. Thank you to Brightland for supporting this episode. Shop and find recipes at brightland.co.Here is the KK Discount Go Fund Me that Grace mentioned. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Grace: Instagram, The Julia Child Award, Website

For the keynote conversation at this year’s Cherry Bombe Jubilee Conference, Pulitzer Prize-winning journalist Kim Severson of The New York Times sat down with food TV superstar and best-selling author Rachael Ray for an honest chat about her life, work, and philanthropy. Introducing Kim and Rachael is Brittany Bradford, the actor who plays Alice Neiman on the HBO Max original series Julia.Rachael and Kim’s conversation was recorded in April at Center415 in Manhattan. The Cherry Bombe Jubilee conference is the largest gathering of women in the food and drink space in the U.S. This was the 9th in-person Jubilee and the largest one yet. Thank you to Kerrygold for supporting today’s show. Visit kerrygoldusa.com for product info, recipes, and a store near you. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here.More on Kim: Instagram, WebsiteMore on Rachael: Instagram, Rachael Ray Show, Website

The Bear might be the best TV show about restaurant life ever, and its emotional center is Jeremy Allen White, formerly of Shameless, who plays Chef Carmen “Carmy” Berzotto. Carmy, a rising star in the culinary world, returns to Chicago after the death of his brother in an attempt to save his family’s failing eatery. He’s supported and sometimes thwarted in his mission by family, his brother’s longtime crew, and an upstart sous chef named Sydney. Jeremy joins host Kerry Diamond to talk about how he prepared for his role, the team behind the show, and his take on restaurants today. Don’t miss this episode! And be sure to catch The Bear on Hulu. Clips courtesy of FX Networks. Thank you to Kerrygold, makers of Irish grass-fed butter and cheese, for supporting this episode. To learn more and find a store near you, visit kerrygoldusa.com. This episode is also supported by Brightland, the modern pantry essentials company. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Jeremy: Instagram, “The Bear”

Christy Goldsby was helping a friend through a health crisis when she came upon a sweet but healthy treat that made her stop in her tracks. That discovery led to the creation of Honey Mama’s, the line of cocoa truffle bars—think better-for-you chocolates with nourishing ingredients—that you keep in the fridge. Christy joins host Kerry Diamond to talk about taking Honey Mama’s from local Portland, Oregon, fave to a nationally distributed darling. Christy also shares what she’s learned along the way, the tools she relies on as an entrepreneur, and how the brand has raised money over the years.This episode is supported by Brightland, the modern pantry essentials company. Use code CHERRYBOMBE10 for 10% off The Mini Essentials through the end of June at brightland.co.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Christy: Instagram, Honey Mama’s

Summer’s here and we hope that means good eats for you this season. On today’s show, two folks who want to help: writer/actor/producer Stanley Tucci and The New York Times Food & Cooking editor Nikita Richardson. Stanley joins us in the second part of the show to chat about his summer plans, his summer reading list, and the San Pellegrino "Summer like an Italian" sweepstakes. (Pro tip: enter!) At the start of the show, host Kerry Diamond catches up with Nikita to hear about her job at the Times and her restaurant newsletter, Where To Eat: New York City. Nikita shares a few faves, her advice for snagging restaurant reservations, and how she tries to have a work-life balance. This episode is supported by Costa Brazil, a line of skincare and aroma for the body, the spirit, and the earth founded by Francisco Costa. Visit livecostabrazil.com for more. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!LINKS:San Pellegrino competitionThe recipe for Stanley’s favorite zucchini dishNikita’s newsletterNikita on Radio Cherry Bombe in 2018Nikita’s Grub Street article: Where Are All The Black Restaurant Critics?Nikita on InstagramStanley on Radio Cherry Bombe in 2021Stanley and Ina Garten on Radio Cherry BombeStanley on Instagram

The beverage category is a crowded place these days, especially with all the launches in the low-ABV and no-alcohol space. (Why are there so many spiked seltzers?) But that didn’t deter Dee Charlemagne, co-founder of Avec, the fizzy mixers you can drink straight up or in a cocktail or mocktail. The brand launched early in the pandemic and has found a devoted audience for its modern flavors, ingredients, and low-to-no-sugar stance. Dee joins host Kerry Diamond to talk about entrepreneurship, funding, Starbucks super fans, and the future of Avec. This episode is supported by Costa Brazil, a line of skincare and aroma for the body, the spirit, and the earth founded by Francisco Costa. Visit livecostabrazil.com for more. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Dee: Instagram, AVEC Drinks

Actor and storyteller Yin Chang and restaurateur Moonlynn Tsai met over a meal, fell in love at Burning Man (yes, they share that story), and put their personal lives on hold to care for elders in New York’s Chinatown with nutritious, culturally appropriate meals. At the start of the pandemic, the two realized the elder community needed help, so they stepped forward, bringing their friends and colleagues along in support of the cause and creating Heart of Dinner in the process. The violence directed toward the AAPI community over the past few years has only intensified their desire to make a difference. Yin and Moonlyn stopped by Radio Cherry Bombe to share their story with host Kerry Diamond. Learn about the work Heart of Dinner is doing today and what you can do to help. If you’d like to donate or volunteer, visit here! Thank you to Kerrygold, makers of Irish grass-fed butter and cheese, for supporting this episode. To learn more and find a store near you, visit kerrygoldusa.com. And thank you to Kobrand Fine Wine & Spirits, distributor of Bouvet Ladubay and Cakebread Cellars. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Heart of Dinner: Instagram, Website, VolunteerMore on Moonlynn: InstagramMore on Yin: Instagram, 88 Cups of Tea

Three food world dynamos got together for a fireside chat at this year’s sold-out Cherry Bombe Jubilee conference, held in New York City this past April. Hetty McKinnon of Peddler Journal and To Asia, With Love moderated a conversation with Sana Javeri Kadri of Diaspora Co. and Zoe Adjonyoh of Zoe’s Ghana Kitchen and the James Beard Foundation on a wide range of topics, from “diasporic angst” to growth and failure. “If you don’t push yourself out of your comfort zone, where’s the grace going to happen?” asked Zoe. Don’t miss their thoughtful conversation. Their talk was introduced by Jannell Lo, the chef and creator of the #DumptheHate AAPI anti-violence campaign and My BF is GF. Thank you to Kerrygold, makers of Irish grass-fed butter and cheese, for supporting this episode. To learn more and find a store near you, visit kerrygoldusa.com.If you enjoyed this conversation, catch past Radio Cherry Bombe appearances with Hetty, Zoe, and Sana. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Hetty: Instagram, WebsiteMore on Sana: Instagram, Diaspora CoMore on Zoe: Instagram, Website

It’s the cake company that was truly born on the bayou—Bayou Saint Cake from Pastry Chef Bronwen Wyatt. Bronwen joins host Kerry Diamond to share her journey from making rolled cakes out of the Joy of Cooking cookbook at age 8 to launching a custom cake business out of necessity during the pandemic in New Orleans. Learn how this thoughtful cake artist channels her love of art and seasonality to create some of the most original and festive baked goods around. Thank you to Käserei Champignon, the maker of Cambozola cheese, and California Prunes for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Bronwen: Instagram, WebsiteCheck out Bayou Saint Cake’s recipe for Almond Cake with Prune-Raspberry Butter here!

“I want to feed people the way I feed my family,” says Marie-Aude Rose, the executive chef at La Mercerie, the feminine, design-forward restaurant from Roman and Williams, the New York-based design studio co-founded by Robin Standefer. Marie-Aude and Robin join host Kerry Diamond to talk about La Mercerie and its sister space, The Guild, which features home goods, furniture, and more sourced from some of Roman and Williams’ favorite artisans. They discuss their partnership, Robin’s thoughts on restaurant design, Marie-Aude’s bright approach to traditional French cuisine, and La Mercerie’s Sunday supper series dedicated to the women who helped inspire some of the greatest French chefs around. Thank you to Käserei Champignon, the maker of Cambozola cheese, and California Prunes for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Robin: Roman and Williams, WebsiteMore on Marie-Aude: Instagram

Anne Saxelby was a champion of American farmstead and artisanal cheeses and was beloved by cheesemakers and chefs alike. The founder of Saxelby Cheesemongers (now at NYC’s Chelsea Market and online), Anne passed away unexpectedly last October, devastating her family and leaving a big hole in the hearts of many in the food world. In response, Anne’s husband, Patrick Martins, who helped found Heritage Foods, Heritage Radio, and Slow Food USA, started the Anne Saxelby Legacy Fund to keep her spirit alive through paid apprenticeships at farms across the country. Patrick joins host Kerry Diamond to talk about the legacy fund, and later in the show, Anna Harrington of the Rounds cookie company and the ASLF Fundraiser Benefit Committee joins to talk about the legacy fund’s first event, taking place Sept. 14th at Chelsea Market. Thank you to California Prunes and to Käserei Champignon, the maker of Cambozola and Grand Noir cheese, for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on the Anne Saxelby Legacy Fund: Instagram, WebsiteMore on Patrick: InstagramMore on Anna: Instagram, Website

When Samantha Sheehan was headed to college, her father thought accounting would be a smart, solid profession for his daughter. Samantha wound up working for Deloitte, but her heart was in science… and sparkling wine. A random conversation in a wine shop led to a career switch. Today, Samantha is a winemaker and entrepreneur based in Napa, California. She has three brands—Poe Wines, Ultraviolet Wines, and Mommenpop—and she collaborates with the likes of Une Femme Wines and Foxtrot Market.Samantha joins host Kerry Diamond to talk about her entrepreneurial journey and how she builds her wine brands from scratch. Whether you’re thinking of switching careers or are curious about a life in wine, this episode is for you.This episode is sponsored by Käserei Champignon, the maker of Cambozola cheese, and by the law firm Helbraun Levey.Monday, May 2nd, is the deadline to vote for Foxtrot’s Fan Favorite Up & Comer’s awards. Vote here!Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Samantha: Instagram, Ultra Violet Wines, Mommenpop

Today, we’re talking with Jaíne Mackievicz, the winner of the brand new Food Network program, The Julia Child Challenge. Jaíne grew up in the Amazon and learned about Julia Child as a child after seeing the culinary icon make spaghetti on Mr. Rogers’ Neighborhood. The chance viewing led to Jaíne eventually moving all the way to Boston and pursuing her passion for cooking and baking, with Julia as her North Star. It’s a remarkable story and Jaíne joins us to share more. Thank you to the law firm Helbraun Levey for supporting today’s show. For a free consultation or to sign up for their hospitality newsletter, visit helbraunlevey.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Jaíne: Instagram, The Julia Child Challenge

Entrepreneur Chitra Agrawal has faced some challenging moments as the founder of Indian condiments line Brooklyn Delhi. But a great product, a lot of hard work, and some quick thinking got her through the rough patches. Chitra, who is also the author of the cookbook Vibrant India and a mom of two, joins host Kerry Diamond to talk about the ups and downs, why she’s remained an independent and fully-bootstrapped business all these years, and how Trader Joe’s came to launch a copycat product without her involvement. (We did reach out to Trader Joe’s for comment and will update if we hear from them).Thank you to Mommenpop for sponsoring this episode. Learn more at mommenpop.com.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Chitra: Instagram, Brooklyn Delhi, Vibrant India

What’s it like to have a hit on your hands after decades of working in the restaurant industry? For Chef Ayesha Nurdjaja and Restaurateur Vicki Freeman of the Bowery Group, it’s been a thrill seeing their Middle Eastern-inspired restaurant Shukette make top 10 lists and garner great reviews since opening less than a year ago. But a big success doesn’t make them immune from other industry woes, including employee shortages and navigating a pandemic. The two join host Kerry Diamond to talk about the magic of Shukette, why they love restaurants so much, and how they’re dealing with all the changes in the industry. Thank you to Mommenpop for sponsoring this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Vicki: Instagram, Bowery Group RestaurantsMore on Ayesha: Instagram, Shuka NYC, Shukette NYC

Love Julia Child? We have a treat for you! Radio Cherry Bombe’s Kerry Diamond is hosting a brand new podcast called Dishing On Julia and it’s the official companion podcast to the HBO Max original series Julia, based on the life of Julia Child. For this week’s show, we’re airing Episode 1 of Dishing On Julia so you can get a taste of this delicious new program. Kerry recaps the latest episode of Julia and talks with Creator Daniel Goldfarb and Executive Producer Kimberly Carver about how the show came to be. For the finale, Ina Garten stops by! Ina shares her Julia Child connection and what she’d make for dinner with Julia. Listen to Dishing On Julia wherever you get your podcasts. We’d love for you to subscribe to and rate the show. Also, don’t miss Julia, streaming now on HBO Max. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!

Stephanie Hersh dreamed of a job in the culinary world, but she never imagined she would have a front row seat to the life of the biggest culinary icon around, Julia Child. Stephanie became Julia’s executive assistant in the most unlikely of ways, when a chance phone call came into the secretarial school she was attending after time at the Culinary Institute of America. The only catch? Julia wanted an office assistant, not a starry-eyed culinary school grad. Stephanie talked her way into the job and wound up becoming Julia’s right hand for almost 16 years. Today, Stephanie is a chef instructor with Oceania Cruises and is based in New Zealand. She joins host Kerry Diamond to share some of her memories, her thoughts on the film Julie & Julia, and what Julia was like as a boss. Thank you to Mommenpop for sponsoring this episode. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Listen to Dishing on Julia, The Official HBO Max Companion podcast, here!

When Christine Tobin answered her phone one December day in 2019, she had no idea it would lead to the job of a lifetime: food stylist on the set of Julia, the new HBO Max original series based on the life of Julia Child. Christine joins host Kerry Diamond to share what it was like behind the scenes, how she did her research, and what Julia Child means to her. Was all the food real? Did Christine and her team follow Julia's recipes for the featured food? Give a listen to find out! Christine also shares some of her favorite foodie films and TV shows, from The Cook, The Thief, His Wife & Her Lover to Anne With An E. Listen wherever you get your podcasts. Thank you to Foxtrot Market for sponsoring this episode. If your f&b brand is the next big thing, apply to Foxtrot’s Up & Comers Awards! The deadline is April 4th. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Christine: Instagram

When you think of the U.K., what do you think of? The Beatles? The Queen? Fish & chips? We, of course, go straight to The Great British Bake Off. One of the show’s most delightful winners, Nadiya Hussain, stopped by Radio Cherry Bombe in person recently to share what she’s been up to. Since we last checked in with Nadiya, she’s written more books, including her latest, Nadiya’s Fast Flavours; visited L.A. and New Orleans for a BBC program about American food; and has been serving as a culinary ambassador for the GREAT campaign, a program to promote what’s awesome about the U.K. She and host Kerry Diamond talk New York City eats (Nadiya is looking for great cheesecake. Any suggestions?), what U.K. food she misses the most when traveling, and her unexpected career as a writer. Listen wherever you get your podcasts! Thank you to Kerrygold and Foxtrot Market for sponsoring this episode.Do you have a brand? Apply for Foxtrot x Cherry Bombe’s Up & Comers Awards!And if you haven’t tried Kerrygold butter or cheese, find a store near you. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Follow Nadiya on Instagram and her website. 

Chef Pilar Valdes is proof that saying yes and following your passion can lead to unexpected places. As a young film student in the Philippines, Pilar never envisioned that one day she’d be a chef in New York City with her own company (Kickshaw Cookery), co-author of a cookbook (Rebel Homemaker), or culinary contributor to the most effervescent program on daytime TV (The Drew Barrymore Show). But here she is. Pilar joins host Kerry Diamond to talk about her journey, her Filipino heritage, her favorite forms of self-care, her Cherry Bombe cover, and more. Thank you to Lenox and to Foxtrot Market for supporting this episode. Learn more about the Lenox wine glass collab with sommelier Victoria James. And be sure to check out Cherry Bombe’s curated collection of female-founded food brands at foxtrotco.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Follow Pilar on Instagram and pick up a copy of Cherry Bombe Issue 17 with Pilar and Drew Barrymore on the cover.

Today’s guest is Natasha Pickowicz, the celebrated pastry chef, pop-up queen and Cherry Bombe magazine cover star. Natasha is a singular talent in the food world, and has become known during the pandemic for her thoughtful, creative pop-ups and collaborations. She shares her pop-up do’s and don’ts and the early experiences that shaped who she is today, from rowing crew at Cornell to a random job at a punk rock bodega in Montreal, and gives us a peek at her upcoming cookbook. Natasha and host Kerry Diamond also talk about Natasha’s dad, the history professor Paul Pickowicz, and his journey back to Ukraine to learn more about his roots. Thank you to Lenox and to Foxtrot Market for supporting this episode. Lenox has a new wine glass collab with sommelier Victoria James. Learn more at lenox.com/collections/signature-series. And be sure to check out Cherry Bombe’s virtual aisle featuring female-founded brands at foxtrotco.com.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Be sure to check out Bakers Against Racism's “Bake for Ukraine”More on Natasha: Instagram, DEMI Community pastry chat

Meet two chefs putting their own spin on fine dining. Chef Lana Lagomarsini and Chef Nana Wilmot recently collaborated on a dinner with Resident, the roving luxury pop-up series that wove together the history of Black food, their personal stories, and their fine dining backgrounds, one course at a time. The two were working up the ladder in the restaurant world, at places like Le Coucou and Daniel, before the pandemic struck, changing their career trajectories. They each took matters into their own hands and began working as private chefs and exploring a more personal approach to their food. Lana and Nana join host Kerry Diamond to share the inspiration behind their dinner and give their take on the current and future state of fine dining. Thank you to our sponsors: Lenox has a new wine glass collab with sommelier Victoria James. Learn more at lenox.com/collections/signature-series. Luke’s Lobster has partnered with American Unagi to bring sustainable seafood from Maine to your front door. Use promo code CHERRY15 for 15% off all products at lukeslobster.com through March 31.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Chef Lana: Instagram, WebsiteMore on Chef Nana: Instagram, Georgina’s Catering, Love That I Knead Supper Club

When Victoria James became a sommelier at the age of 21, she was the youngest person to achieve that designation in America. It was an impressive feat made all the more remarkable by the fact that her childhood and teenage years were filled with economic hardship, mental abuse, and worse. In her hopeful and heartbreaking memoir Wine Girl, Victoria writes about her early years as well as her professional highlights and lowlights in fine dining and fancy wine, exposing the hypocrisies and inequities that exist in those worlds. Victoria joins host Kerry Diamond to talk about her book, the wine world’s Me Too moment, her new life as a mom and partner in the restaurant group behind the Cote Korean steakhouses in New York and Miami, and her partnership with Lenox. Thank you to Luke’s Lobster for supporting this episode. Use promo code CHERRY15 for 15% off all products at lukeslobster.com through March 31.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter at cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit cherrybombe.com/radio-cherry-bombeMore on Victoria: Instagram, Wine Girl, Cote NYC, WineEmpowered

Eva Chen is one of the most multi-hyphenated folks in New York City. The head of fashion partnerships at Instagram, she’s also a mom of three, former editor in chief and beauty editor, social media influencer, and New York Times bestselling children’s book author. The last thing she expected to be is a granola muse, but that’s her latest role thanks to her husband Tom Bannister’s passion project, Tom’s Perfect 10 Original Granola. Tom, the creative director at the Billion Dollar Boy agency during the day, transformed his fondness for granola into an actual business during the pandemic and now it’s a buzzy brand, thanks to a playful Instagram strategy, a two-way conversation with customers, and feedback from Eva. The college sweethearts join host Kerry Diamond to talk about granola as well as Eva’s latest book, I Am Golden, which she describes as a celebration of AAPI joy and her most personal book yet. Thanks to American Unagi and Luke’s Lobster for supporting today’s show. Use code CHERRY15 for 15% off all products at lukeslobster.com through March 31st. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter at cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit cherrybombe.com/radio-cherry-bombeMore on Eva: Instagram, LinkTreeMore on Thomas: Instagram, Tom’s Perfect 10 Granola

It took a while for YouTube’s favorite baker, Claire Saffitz, to figure out her calling. Claire joins host Kerry Diamond to talk about her early days as a culinary student in Paris, her first and only restaurant job, and how food media became her thing. Claire also shares a few tidbits about her upcoming cookbook; what she learned in the process of writing her debut cookbook, the bestselling Dessert Person; and why she considers Dorie Greenspan and Claudia Fleming her mentors. Thank you to Kerrygold, the makers of butter and cheese with milk from Irish grass-fed cows, for supporting our show. Vi​​sit KerrygoldUSA.com for more.Radio Cherry Bombe is recorded at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter at cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit cherrybombe.com/radio-cherry-bombeMore on Claire: Instagram, Dessert Person, YouTube

Lisa Ling is one of the most intrepid journalists around, having covered war, natural disasters, and a range of humanitarian issues, but she’s never focused on food. In her new HBO Max docu-series, "Take Out With Lisa Ling," she looks at the Asian American experience through the lens of food, highlighting different communities across the U.S. Special guests include writer/musician Michelle Zauner of Japanese Breakfast and "Crying in H Mart" fame to recipe developer and video personality Sohla El-Waylly and New Orleans Chef Cristina Quackenbush. Lisa and host Kerry Diamond talk about the show and Lisa’s remarkable, decades-long career. Today’s show is supported by Territory Foods. To get healthy meals delivered right to your door, visit territoryfoods.com. Use code CHERRY75 for $75 off your first three orders plus free shipping.Radio Cherry Bombe is recorded at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter at https://cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit https://cherrybombe.com/radio-cherry-bombeMore on Lisa: Instagram, Stop AAPI Hate GoFundMe, Takeout with Lisa Ling

Chef Hillary Sterling is one of the most respected chefs on the New York scene, having worked over the years at Mesa Grill, Lupa, A Voce, and Vic’s, honing her craft and becoming known for beautiful, seasonal, Italian-inspired cuisine. Today, Chef Hillary helms the kitchen—the very open kitchen—at Ci Siamo, the highly anticipated restaurant from Union Square Hospitality Group that opened in Manhattan West this past October. Hillary joins host Kerry Diamond to talk about her early days bussing tables as a teen in Montauk, her decision to become a chef, working with the legendary pastry chef Claudia Fleming, and the highlights of the Ci Siamo menu. Today’s show is supported by Territory Foods. For more, visit territoryfoods.com. Use code CHERRY75 for $75 off your first three weeks.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center. Our theme song is by the band Tra La La.Subscribe to our newsletter at https://cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit https://cherrybombe.com/radio-cherry-bombeFor more about Chef Hillary:Info: https://www.cisiamonyc.com/team-member/hillarybrsterling-1/Instagram: @chefhillarysterling

Gaby Melian is the home cook with the heart of gold! Since leaving the Bon Appétit test kitchen, Gaby has been working on two book projects, the first of which is out tomorrow. Titled Food-Related Stories and published by Penguin’s Pocket Change Collective, it features snippets from Gaby’s life and the lessons she’s learned along the way. She and host Kerry Diamond talk about the book as well as her upcoming cookbook and how she managed to produce it during the pandemic. They also talk about her love of empanadas, creating content for her YouTube channel and Patreon, and how her beloved pup Pucho is doing. Today’s show is supported by Territory Foods. To get healthy meals delivered right to your door, visit territoryfoods.com. Use code CHERRY75 for $75 off your first three orders plus free shipping.Radio Cherry Bombe is recorded at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter at https://cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit https://cherrybombe.com/radio-cherry-bombe

Liz Moody was an ex-pat writer living in London when her anxiety got so bad, she could barely leave her bed. She put her journalism skills to good use and began interviewing health experts, whose advice she started to report on and follow. Today, Liz writes about wellness for the likes of Glamour, Vogue, Goop, and Marie Claire; has published two cookbooks, Healthier Together and Glow Pops; and hosts a popular podcast, also called Healthier Together. Liz shares her upbeat and easy-to-follow tips, hacks, and recipes across multiple platforms, from her website to her Patreon, Instagram, and TikTok. The wellness pro joins host Kerry Diamond to talk about her mission to make wellness less intimidating, her pandemic nomading, and her belief in the power of community. Liz and Kerry also answer questions from Liz’s new Healthier Together conversation-starter card deck. Today’s show is supported by Territory Foods. For more, visit territoryfoods.com. Use code CHERRY75 for $75 off over three weeks of meals.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center. Our theme song is by the band Tra La La.Subscribe to our newsletter at https://cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit https://cherrybombe.com/radio-cherry-bombeFor more about Liz:Website: lizmoody.comPatreon: patreon.com/lizmoodyInstagram: @lizmoodyHealthier Together card deck: htdeck.com

We’re sharing some of our top episodes from last year, including this interview with Mashama Bailey, chef/co-owner of The Grey in Savannah, Georgia. Mashama joined host Kerry Diamond last January to talk about her landmark restaurant, as well as the book she co-authored with her business partner, John Morisano. Titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant, it is a unique memoir that delves into their relationship and features recipes important to each of them. Today’s show is supported by Kerrygold. For more, visit https://www.kerrygoldusa.com/kerrygold-comforts/. Our theme song is by the band Tra La La.Radio Cherry Bombe’s Top 10 episodes: https://cherrybombe.com/top-10-episodes-in-2021Subscribe to our newsletter at https://cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit https://cherrybombe.com/radio-cherry-bombe

It’s our number one show of 2021—our interview with Laurie Woolever, author of Bourdain: The Definitive Oral Biography, one of the year’s most anticipated books. Laurie joined host Kerry Diamond in July to talk about the book World Travel, a project they had started before his death that would share inside details on the places he had loved and visited over the years. As his longtime assistant (or lieutenant, as he called her) and his co-author, Laurie was enmeshed in the details of Anthony Bourdain’s life and work. When the beloved chef and journalist died in 2018, Laurie lost a boss, a friend, and a trusted collaborator. Today’s show is supported by Kerrygold. For more, visit https://www.kerrygoldusa.com/kerrygold-comforts/. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Radio Cherry Bombe’s Top 10 episodes: https://cherrybombe.com/top-10-episodes-in-2021Subscribe to our newsletter at https://cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit https://cherrybombe.com/radio-cherry-bombe

This week, we’re airing some of our most popular shows of 2021. Molly Baz, the cookbook author, recipe developer, and former Bon Appétit personality, joined us back in April to talk about the launch of her new cookbook, Cook This Book. Molly shares how learning how to cook became a passion that took her from her own supper club to the kitchens of several restaurants to a job at Bon Appétit. Now, teaching others how to cook is what drives her. Learn how her cookbook came together, why Molly moved to L.A., and whether she’ll return to YouTube any time soon. Thank you to Kerrygold for supporting this show. Learn more about Kerrygold and its Holiday Calm program at KerrygoldUSA.com. Visit cherrybombe.com/radio-cherry-bombe for transcripts, back issues, and more.

When the pandemic struck, Millie Peartree sprang into action. She created an organization called Full Heart Full Bellies to help feed children in the Bronx who were in danger of going hungry. A natural-born networker and connector, she reached out to her friends and professional acquaintances and got them to pitch in. Today, Full Heart Full Bellies is an official 501c3 and Millie is determined to do even more for those who are food insecure, inspired by one of her heroes, Chef José Andrés of World Central Kitchen. At the same time, she’s making sure to take care of herself physically and mentally so she can take care of others. Don’t miss this chat with one of the most inspiring people we know. This episode is presented by Kerrygold. Don’t miss their Holiday Calm program at KerrygoldUSA.com.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center. For transcripts and past episodes, visit cherrybombe.com/radio-cherry-bombe.

It’s peak cookie season, so we’ve got cookie queen Sarah Kieffer on the latest Radio Cherry Bombe. Sarah has followed up her 2020 bestseller, 100 Cookies, with her newest book, Baking for the Holidays: 50+ Treats for a Festive Season, and she’s here to tell us all about it. The Minneapolis-based baker shares her favorite recipes from the book and talks to host Kerry Diamond about why she loves cookie dough, why she doesn’t love spreadsheets, and why she dedicated her book to her mom. Thank you to Kerrygold for supporting our show. Visit kerrygoldusa.com to check out their Holiday Calm program. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Visit https://cherrybombe.com/radio-cherry-bombe for transcripts and past episodes. 

One of the year’s best new podcasts comes from none other than Ruth Rogers, the chef, owner, and co-founder of The River Cafe, one of London’s most beloved restaurants. Called River Cafe Table Four, the show features Ruth and her very famous friends (Victoria Beckham, Paul McCartney, Glenn Close, Jake Gyllenhaal, and others) in conversation about food moments and memories. Ruth joins host Kerry Diamond to talk about stepping out of her comfort zone, why asking about comfort food is always a good idea, and the joys of a simple tomato sauce. They also chat about Ruth’s accidental career as a chef and how things are these days at The River Cafe. Thank you to Cambozola for supporting this episode. To learn more about this award-winning cheese, visit thisisfinecheese.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City.For transcripts, past episodes, and more, visit cherrybombe.com.

Few people have impacted the Irish food scene like Darina Allen. She’s the co-founder of the world-famous Ballymaloe Cookery School in County Cork; she’s authored 21 cookbooks, including her latest, Darina Allen: How to Cook; and she’s a tireless champion of the slow food movement, farmers’ markets, and culinary education for children. Darina joins host Kerry Diamond to talk about how she fell in love with cooking, the real reason she became a culinary instructor, and how Marcella Hazan inadvertently influenced the Irish farmers’ market scene.This episode is supported by Kerrygold, the makers of beautiful butter and cheese made with milk from Irish grass-fed cows. 

Today’s guest is Mary McCartney, the star of Mary McCartney Serves It Up, a charming series on Discovery+. On the show, Mary shares her favorite plant-based recipes and entertaining tips while cooking along with some guests you might recognize, such as Oprah, the Foo Fighters’ Dave Grohl, and Mary’s dad, the one and only Paul McCartney. As Mary explains to host Kerry Diamond, the show is a bit of a transition for her. A well-known portrait photographer, Mary is used to being on the other side of the camera and has photographed everyone from Harry Styles to Taylor Swift to Queen Elizabeth. But food has played a central role in her life. Her mother, the late Linda McCartney, was an early proponent of vegetarianism, and Mary, along with her father and her sister, the fashion designer Stella McCartney, helped launch Meat Free Mondays more than a decade ago. Mary has also written several cookbooks, including At My Table: Vegetarian Feasts for Family and Friends. Today’s episode is presented by Fridge No More. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center. For transcripts and past episodes, visit cherrybombe.com/radio-cherry-bombe.

Paula Sutton was working in the fast-paced world of London fashion when she and her husband decided to move to the English countryside. As part of her new life, Paula found herself with an entire house to decorate on a small budget, so she began to frequent flea markets, antique shops, and boot sales. She documented everything on her blog, Hill House Vintage, and the rest is history. Paula joins host Kerry Diamond from her home in Norfolk, England, to talk about her brand new book, "Hill House Living: The Art of Creating a Joyful Life," and her plans for the holidays.Thank you to Kerrygold for supporting this episode. Visit KerrygoldUSA.com for their special Holiday Calm program. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Visit cherrybombe.com/radio-cherry-bombe for transcripts and past episodes.

Caroline Schiff, the pastry chef at Brooklyn hot spot Gage & Tollner, joins us to share what she’s making and baking for Hanukkah, one of her favorite holidays. She also shares the story behind her debut cookbook, "The Sweet Side of Sourdough: 50 Irresistible Recipes For Pastries, Buns, Cakes, Cookies, and More," and how her signature dessert at Gage & Tollner, the Baked Alaska, became such a hit. Thank you to Kerrygold for supporting our show. Check out their Holiday Calm program at KerrygoldUSA.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City.For transcripts, past episodes, and more, visit cherrybombe.com.

It’s a bonus episode! Jessica Seinfeld joins host Kerry Diamond to talk about her new cookbook, "Vegan, at Times"—her fifth cookbook!—and what she’ll be making this Thanksgiving and Hanukkah. Jessica shares how the cookbook and her vegan journey came about, and how she’s brought her family along. They talk about the dishes from "Vegan, at Times" that Jessica will be making for the holidays, including her polenta and baked beans. Jessica also updates us on her Good+ Foundation, an amazing organization that has helped countless children and their parents. Thank you to Modern Sprout and Fridge No More for supporting this show. Get 30% percent off everything at Modern Sprout this Black Friday. And use code CHERRYBOMBE when you download the Fridge No More app and get 50% off your first purchase of $100 or less. Visit cherrybombe.com for transcripts, recipes, and more.

Cheryl Day of Back In The Day Bakery in Savannah is renowned for her biscuits, pies, and cakes, so Thanksgiving is a big deal for her and her customers. Cheryl and host Kerry Diamond talk about the upcoming holiday, the secret to a good pumpkin pie, Cheryl’s three bread stuffing, and other holiday dinner essentials. They also discuss Cheryl’s major new book, "Cheryl Day’s Treasury of Southern Baking." Clocking in at 400 pages with more than 200 recipes, it features everything from Cheryl’s famous biscuits to gathering cakes, scones, cobblers, jams, preserves, and sweet and savory butters. Thank you to Kerrygold, the makers of beautiful butter and cheese from Irish grass-fed dairy, and to Modern Sprout. Check out Modern Sprout’s 30% off sale this Black Friday. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center. Our theme song is by the band Tralala.

It’s no surprise Kelsey Barnard Clark won Season 16 of Top Chef. She put her drive, determination, French training, and affection for mise en place to work for her. Plus, she sprinkled in lots of love letters to her Alabama upbringing. Today, Kelsey is the force behind KBC, an eatery, bakery, and catering operation in Dothan, Alabama. She also is the author of a brand new cookbook, Southern Grit: 100+ Down-Home Recipes for the Modern Cook. Kelsey joins us to talk about her debut book, why her hairdryer is a crucial tool for her roast chicken recipe, and why we’ve been organizing our fridges all wrong. Thank you to Cypress Grove and Fridge No More for supporting this episode. Get 50% off your first grocery order from Fridge No More with code CHERRYBOMBE. Visit here for more

Ellen King of Hewn Bakery in Evanston, Illinois, is happy to report that her love affair with baking is still going strong. A champion of heritage grains, Ellen chats with host Kerry Diamond about this year’s Thanksgiving and Hanukkah offerings from Hewn, including gougères, brie en croȗte, bourbon pecan pies, challah, and—baked, not fried—raspberry sufganiyot. Ellen also talks about the cornbread recipes from her cookbook, Heritage Baking, and walks us through her plan for her Thanksgiving leftovers. Thank you to Kerrygold, the maker of butter and cheese from Irish grass-fed dairy, and "Julia," the Julia Child documentary, for supporting this episode. 

In this special bonus episode from Radio Cherry Bombe’s Cooks and Books conference at Ace Hotel Brooklyn, we’re bringing you a conversation between Radio Cherry Bombe host Kerry Diamond and author Hetty McKinnon. Hetty is a cookbook author, recipe developer, lover of vegetables, a podcaster, and an indie magazine publisher. Her latest cookbook, "To Asia, With Love," came out earlier this year and Hetty shares the story behind what it took to get her book into the world, her thoughts on representation in the cookbook world, and what she has against coffee table cookbooks.Today’s show is sponsored by Käserei Champignon and Modern Sprout.

Dorie Greenspan thought she was finished writing cookbooks. She had published her 13th book—“a baker’s dozen,” she joked—but a suggestion that she do a savory baking book was enough to get her excited and inspired. The result, Baking With Dorie, was recently released and it’s not the savory-only work she thought she would produce. “I just couldn’t stay away from desserts,” she says. Interviewing Dorie is baker Umber Ahmad, the owner of Mah-Ze-Dahr Bakery, which has locations in New York City, Washington, D.C., and Arlington, Virginia. Their chat took place during the Cherry Bombe Cooks & Books conference, held at Ace Hotel Brooklyn. This episode is supported by Kerrygold. Visit kerrygoldusa.com to learn more about their butter and cheeses made with milk from Irish grass-fed cows.

Award-winning journalist Mayukh Sen, one of the most important young voices in food media, has made a name for himself by telling the stories of marginalized culinary personalities. Now, in his first book, Taste Makers: Seven Immigrant Women who Revolutionized Food In America, Mayukh digs even deeper to share the lives of women whose culinary contributions to this country have been forgotten or overlooked. He joins host Kerry Diamond to talk about his book, the women he focused on, his unconventional career path, and more. Today’s show is supported by Kerrygold, makers of beautiful butter and cheese, and Modern Sprout, your source for amazing indoor and outdoor gardening products, for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. 

Sohui Kim is the chef and co-owner of Gage & Tollner, one of the most celebrated restaurants in New York City. It’s also one of the most historic restaurants, as it dates back to 1892. The legendary Edna Lewis cooked there in the 1980s and ‘90s, the interior and exterior are landmarked, and many New Yorkers marked important moments there. Sohui, her partners, and her team are breathing new life into the space, earning rave reviews and spots on multiple best-of lists. But this latest incarnation of Gage & Tollner almost didn’t happen because of the pandemic. Sohui joins host Kerry Diamond to talk about the resilience and community support it took to re-open the restaurant. Don’t miss their chat! Thank you to Kerrygold, makers of milk and cheese from Irish grass-fed cows, and to Sir Kensington’s and their new Fry Sauce, which you can order here. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in the heart of New York City. Our theme song, All Fired Up, is by the band Tralala.

Scott Tacinelli and Angie Rito are the chefs and co-owners of Don Angie, one of the hottest restaurants in New York City, and they also happen to be husband and wife and new parents—to a strong-willed 10-month-old. The duo recently collaborated on a cookbook, Italian American: Red Sauce Classics and New Essentials, that’s out Oct. 26th and is a nod to their heritage and the food they love to eat and cook. Scott and Angie join host Kerry Diamond to talk about their debut book, plus family, their famous pinwheel lasagna, and how they fell in love. Don’t miss their chat.Thank you to Kerrygold, makers of beautiful butter and cheese, and to Ace Hotel Brooklyn for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City.

Joanne Molinaro and her alter ego, The Korean Vegan, are taking the food world by storm. A lawyer turned blogger turned TikTok star, Joanne has captivated millions of fans with her vegan takes on classic Korean recipes. But Joanne adds a twist in the form of deeply personal stories about her life, her family, and her role as a content creator. Her debut cookbook, The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen, is out Tuesday, Oct. 12th, and it’s one of the season’s most anticipated cookbooks. Joanne joins host Kerry Diamond to talk about her story and her favorite recipes. Joanne will be at Cherry Bombe Cooks & Books celebration on Saturday, Oct. 16th. Tickets and all-access passes are now on sale. Thank you to Kerrygold and Ace Hotel Brooklyn for supporting Radio Cherry Bombe. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City.

Chef Tommi Vincent is a force. As the matriarch behind Vincent Country, the company she and her husband founded to uplift and inspire others, Chef Tommi is all about helping others be their best selves. In addition to being a mom, grandmother, chef, and philanthropist, Tommi is a board member of The National Domestic Violence Hotline and has dedicated her time and resources to helping others affected by domestic violence. Tommi is also a member of Just Call Me Chef, the black female chef collective, and was honored with the organization’s Just Call Me Sis sisterhood award earlier this year. If you or anyone you know is affected by domestic violence, you can reach The National Domestic Violence Hotline by calling 800-799-7233, by texting the word START to 88788, or visiting thehotline.org. 

Stanley Tucci, the food world’s favorite actor, stops by Radio Cherry Bombe today and there’s a lot to talk about. His memoir, "Taste: My Life Through Food," is out today; "Big Night," the cult film he co-wrote, co-directed, and starred in, just turned 25; and his TV program, "Stanley Tucci: Searching for Italy," just won an Emmy. Stanley also chats with host Kerry Diamond about his pasta rules, his love for Julia Child, and, of course, timpano. Don’t miss this episode! Thank you to Kerrygold, Crate & Barrel, and Ace Hotel Brooklyn for supporting our podcast. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in the heart of New York City. 

Young Madeline Stuart loved Charlie and the Chocolate Factory so much, she suggested to her dad that the Roald Dahl classic children’s book would make a great movie. Fortunately, for the legions of Willy Wonka fans, Madeline’s dad was director and documentarian Mel Stuart… and the rest is Hollywood history. Madeline’s dad gave her $50 for the idea and the Stuart family would eventually move to Munich for the making of the movie. Madeline joins host Kerry Diamond to talk about the story behind the movie, the Quaker Oats connection, her father’s relationship with Dahl, the casting of Gene Wilder, and more. They also talk about Madeline’s career as a celebrated interior designer and her book, No Place Like Home: Interiors by Madeline Stuart. Thank you to Kerrygold, makers of beautiful Irish butter and cheese from grass-fed dairy, and Ace Hotel Brooklyn, for supporting our show. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center. Visit cherrybombe.com/madeline-stuart-transcript  later this week for a transcript of this episode. 

If you’re part of the Trader Joe’s fan club, you might find it hard to believe that our host, Cherry Bombe founder Kerry Diamond, has never shopped at the famous grocery chain. On this episode, Kerry makes up for lost time and visits her local Trader Joe’s in Cobble Hill, Brooklyn, along with assistant producer Jenna Sadhu to learn all about the chain’s popular mix of product and price point, and why Trader Joe’s is so obsessed with pumpkin and snacks. Jenna shares the history of the beloved brand and she and Kerry walkthrough cult-fave products including Speculoos Cookie Butter and Everything But The Bagel Sesame Seasoning. Kerry shares what she tossed in her shopping cart and what gets her thumb’s up and thumb’s down. Thank you to Kerrygold butter and cheese made with milk from Irish grass-fed cows, and to Ace Hotel Brooklyn. For 15% off your stay, use code cherryb.

Antoni Porowski is back with his latest cookbook, 'Antoni: Let’s Do Dinner.' The 'Queer Eye' star’s second book is a celebration of his favorite meal, with recipes inspired by everything from his childhood favorites to his love for salads. Antoni joins host Kerry Diamond to talk about 'Let’s Do Dinner,' the team that helped him bring the book to life, and his love for everything from rotisserie chicken to eggs to Nigella Lawson. Antoni also shares the work he’s been doing in support of Poland’s LGBTQ+ community via the Equaversity Foundation. Thank you to Kerrygold, the amazing butter and cheese made with milk from Irish grass-fed cows, for supporting this podcast. Radio Cherry Bombe was recorded at Newsstand Studios at Rockefeller Center in New York City.

Edna Lewis might be the most important American chef ever and few people knew her like her niece, Nina Williams-Mbengue. Nina was just 12 years old when she helped her Aunt Edna by typing up the notes for Edna’s landmark cookbook, TheTaste of Country Cooking. The 1976 book inspired the farm-to-table movement of later years, codified the classics of Southern cuisine, and documented the foodways of Freetown, Virginia, the settlement founded by Edna’s grandfather and other individuals who had been freed from chattel slavery. Nina shares what her aunt was really like, her memories of summers spent in Freetown, and what Edna would think of the legacy she left behind. Don’t miss this special episode. Thank you to Chronicle Books for supporting our podcast. Chronicle Books is the publisher of Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan, out Tuesday, Sept. 7th. Be sure to get a copy from your favorite bookstore. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Visit https://cherrybombe.com/nina-mbengue-transcript for a transcript of this episode.

Maybe you’re all about ice cream in the summer. Or maybe you’re all about ice cream 365 days a year. Whichever side, don’t miss today’s guest, Hallie Meyer of Caffè Panna. Hallie opened her ice cream shop, modeled on her favorite Italian gelaterias, in 2019 near Gramercy Park in New York City and it’s been a cult favorite with ice cream aficionados ever since. Hallie joins host Kerry Diamond to talk about the cool world of ice cream, how she got involved in the industry, plus what’s next for her, and she and Kerry share their favorite ice cream flavors. Thank you to Free People for supporting this episode. Don’t miss the Cherry Bombe x Free People Summer Supper Club. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in Manhattan. Visit https://cherrybombe.com/hallie-meyer-transcript for a transcript of this episode.

When Jimmy Buffett penned the song Margaritaville, it was a fun tribute to a laid-back lifestyle and a tequila-based cocktail. Little did he know, 44 years later, there would be an entire chain of Margaritaville resorts, 24 of them, in fact, in 21 cities and seven countries. The newest one opened earlier this summer in midtown Manhattan, “an island oasis amid the bustle of the world’s busiest city.” Overseeing all five restaurants at the space is Chef Natalie Cohee and she joins guest host V Spehar to share what life’s like at the urban resort. Did we mention there’s a rooftop pool? And a statue of the Statue of Liberty drinking a margarita? Join us for this virtual visit to Margaritaville. Thank you to Free People for supporting this episode. Check out the Cherry Bombe x Free People Summer Supper Club on YouTube. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. A transcript of this interview will be available later this week on https://cherrybombe.com/radio-cherry-bombe. 

The much-loved food TV chef and cookbook author Sara Moulton is back on Radio Cherry Bombe! Sara stopped by to chat with guest host V Spehar about the incredible career that has taken her from culinary school to restaurant kitchens (at a time when women were not welcome) to "Good Morning America," Gourmet magazine, the Food Network, PBS, and Milk Street Radio. Sara also shares how she snagged her job as Julia Child’s assistant and what it was like working with the culinary icon. Of course, we couldn’t let Sara stop by without getting a few cooking tips and tricks, so she and V talk about her favorite summer produce and just what to do with it. Thank you to Free People for supporting this episode and thank you to V Spehar of "Under The Desk News" on TikTok for guest hosting. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in Manhattan.

*"Top Chef" Season 18 Spoilers Ahead!* Chef Dawn Burrell is no stranger to pressure. Turns out that Dawn, the runner-up on the recent season of "Top Chef," was also in the 2000 Olympics in Sydney! She joins guest host Vitus Spehar of TikTok’s "Under The Desk News" to talk about her track & field days; cooking for Padma, Gail, and Tom; and Late August, the Houston restaurant she’ll be opening soon that draws on the flavors and foods of the African diaspora. We also learn who her "Top Chef" bestie was and why she’s passionate about Lucille’s 1913, the Houston-based non-profit that provides meals to those in need, culinary training, and more. Thank you to Free People for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Visit cherrybombe.com/dawn-burrell-transcript for a transcript of this episode.

When it comes to the marriage of food and fashion, there’s no one like Rachel Antonoff. Prawns, pasta, bagels, and ice cream sundaes are just some of the deliciousness that’s made its way onto Rachel’s skirts, sweaters, dresses, and pajamas. The Brooklyn-based indie fashion designer joins host Kerry Diamond to talk about her family, business, and creative process. Learn why she loves a conversation print and what she calls “the internal giggle,” and how she’s responding to changes in the fashion industry. Thank you to Free People for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.

Every year, thousands of people clamor to eat at The Lost Kitchen, Erin French’s restaurant in Freedom, Maine, population 722. Don’t visit your favorite reservations app. The only way to snag a seat is by mailing in a postcard, and needless to say, a lot of folks come up empty-handed. Fortunately, the disappointed now have a way to console themselves, as Erin and her crew are the subjects of a new show on the Magnolia Network. Erin also penned a bestselling memoir, "Finding Freedom," that came out earlier this spring and detailed the adversity and addiction she struggled with over the years on the road to opening her restaurant. Erin took a break from her kitchen duties to talk with host Kerry Diamond about freedom, Freedom, and the resilience that fuels everything she does. Thank you to Cypress Grove, the makers of award-winning goat cheese, for supporting this episode! Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by Tra La La.

Being on TV was never a goal for Jamila Norman, aka Farmer J. As the founder of Patchwork City Farms in Atlanta, she was looking to connect with the land and provide produce for her family and local residents. But now a decade later, she’s the star of 'Homegrown,' a brand new show from Joanna and Chip Gaines’ Magnolia Network. In each episode, Jamila helps families transform their outdoor spaces and grow their own food, and she’s thrilled to have a larger platform where she can spread the word about farming. “I couldn’t have written this journey at all,” Jamila told Radio Cherry Bombe host Kerry Diamond. “I’m excited to have the opportunity to live it.” Tune in for their conversation about 'Homegrown,' what Jamila is harvesting and loving this summer, the impact of climate change on small farmers, and more. Thank you to Free People for supporting this episode! Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by Tra La La.

Few people knew the world of Anthony Bourdain as well as writer Laurie Woolever. As his longtime assistant (or lieutenant, as he called her), Laurie was enmeshed in the details of his life and work. When the beloved chef and journalist died in 2018, Laurie lost a boss, a friend, and a trusted collaborator. As she grieved with the rest of the world, Laurie set about finishing a project she and Anthony had just barely kicked off, a book called "World Travel" that would share inside details on the places he had loved and visited over the years. Laurie joins host Kerry Diamond to talk about her life, "World Travel," and of course, Anthony Bourdain. Today’s show is presented by Cakebread Cellars and Homemade, the podcast from the publishers of Allrecipes. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter at https://cherrybombe.com/newsletter-signup.

It’s "Salt Fat Acid Heat" star and author Samin Nosrat in conversation with The New Yorker’s Helen Rosner. We dipped into our archives for this one! Samin and Helen’s chat was recorded live at Jubilee, our annual conference that’s become the biggest gathering of women in the food and beverage space in the U.S., and this is the first time we’re broadcasting their conversation on Radio Cherry Bombe. Introducing Samin and Helen is Aran Goyoaga, the chef, author, and photographer behind the Cannelle et Vanille cookbooks and website. Thank you to Zwilling and Sequoia Grove Winery for supporting this episode.

Revered Pastry Chef Claudia Fleming made her name at Gramercy Tavern, the landmark New York City restaurant, in the 1990s with her stripped-down, seasonal desserts. Her cookbook, "The Last Course," was published in 2001 and it became such a cult classic, it was reprinted in 2019. Fans could later find Claudia at the North Fork Table & Inn, which she opened with her husband Gerry Hayden in the heart of Long Island farm and wine country. She sold the inn last year. Now, Claudia is back in New York City with an exciting job: corporate pastry director of Union Square Hospitality Group. She is in charge of mentoring and hiring the next generation of pastry chefs at the organization, which includes The Modern, Maialino, Daily Provisions, and her original home, Gramercy Tavern. Claudia joins us to tell us all about her new gig, what she’s looking for in a pastry chef, the ingredients she’s loving, and her thoughts on today’s pastry scene. Don’t miss her chat with host Kerry Diamond. Thank you to Bouvet Ladubay sparkling wine for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center.

Meet Samah Dada, the home cook who's enthusiasm for plant-based recipes earned her a food correspondent gig with The Today Show and her own show on Peacock called "#Cooking." Her debut cookbook, "Dada Eats: Love to Cook It," was just released and it's packed with modern twists on classic baked goods, family favorites, and lots of yummy vegan and vegetarian dishes, plus glimpses into Samah’s personal and professional journey. She and host Kerry Diamond talk about everything from Trader Joe’s to gluten-free pasta to their favorite plant-based restaurants in New York City. Thanks to Bouvet Ladubay sparkling wine and HOMEMADE, the podcast from the publishers of Allrecipes, for supporting today’s episode. Radio Cherry Bombe is recorded at Newsstand Studio in Rockefeller Center, New York City.

Slow down, says Alice Waters, the food-world force behind the legendary Chez Panisse restaurant and the Edible Schoolyard organization. As Alice explains in her latest book, "We Are What We Eat: A Slow Food Manifesto," the world of fast food and disposable everything is not the way forward for mankind or the planet. Alice joins us from her home in Berkeley, California, to share her point of view, reminisce about the 50th anniversary of Chez Panisse, and reveal a few details about the restaurant project she’s working on in Los Angeles. It’s not Chez 2.0, she stresses. Fanny Singer, Alice’s daughter, author of the memoir "Always Home," and co-founder of the design brand Permanent Collection, joins host Kerry Diamond for the second part of the show. Fanny talks about her lovingly written book and the project she’s curated for Absolut Art that celebrates her favorite room in any house—the kitchen.Thank you to AIX Rosé for supporting this episode! 

Mariana Velásquez’s keen eye for detail has made her one of the most in-demand food stylists around, and her personal style—from her signature red lipstick to her favorite flowy aprons—has earned her a reputation as the most stylish. Her professional accomplishments are impressive. Mariana has worked on cookbook projects with the likes of First Lady Michelle Obama, was the food stylist on Lin-Manuel Miranda’s highly anticipated new film "In The Heights," and has brought her talents to magazines from Vogue to Saveur. After working on more than 20 cookbooks, Mariana finally has her own. "Colombiana" is a love letter to Mariana’s native Colombia and celebrates her country’s cuisines, women, traditions, and ingredients. There’s more! She also has her own apron line, Limonarium. Mariana joins host Kerry Diamond to talk all about her line, her book, and the conversation that changed her life. This episode was recorded at Newstand Studios at Rockefeller Center. Thank you to Loeffler Randall for supporting today’s show!

Start-ups come in all shapes and sizes, but they are similar in that they take a lot of grit and tenacity to get them off the ground. Despite all the love and hard work that goes into start-ups, about 90 percent of them fail. Still, that did not deter today’s guests, Krystle Mobayeni of BentoBox and Julia Joseph of Maple Hill Creamery. Their companies went from start-ups to success and they’re here to tell host Kerry Diamond about everything from the bumps to the triumphs. Thank you to Schmaltzy, the podcast of the Jewish Food Society, for partnering with us on this episode.

Join us for this warm and wonderful conversation between two icons, Ina Garten and Stanley Tucci. The two got together for the very first time, via Zoom, Ina from the Hamptons and Stanley from London, for a talk to kick off The Julia Jubilee, Cherry Bombe’s celebration of the life and legacy of Julia Child. Ina, star of The Barefoot Contessa and author of 12 bestselling cookbooks, and Stanley, the celebrated actor-director-writer and star of the new CNN series, Stanley Tucci: Searching For Italy, talk about the making of the much-loved film Julie & Julia, their relationship with writer-director Nora Eprhon, and what they’d make if Julia Child came by for dinner. Don’t miss this special chat! Thank you to Crate & Barrel for supporting The Julia Jubilee and this episode of Radio Cherry Bombe.

Today marks the debut of a groundbreaking Netflix series based on Dr. Jessica B. Harris’s book, 'High on the Hog: A Culinary Journey from Africa to America.' Published 10 years ago, the book was optioned by Karis Jagger and Fabienne Toback, two friends who could see Dr. Harris’s story about African American food culture, traditions, and ingredients living beyond the printed page. The result is the four-part 'High on the Hog,' which takes viewers on an emotional and lushly visual journey from Benin in West Africa to cities and counties across the United States. Dr. Harris, a historian, retired professor, and author of more than a dozen books joins us to talk about 'High on the Hog' and what it means to see her work both transformed and celebrated. In the second half of the show, we’re joined by the executive producers of the show, Karis Jagger and Fabienne Toback of Hey Sistah.

Are you a dreamer? Overthinker? Would-be entrepreneur? This one's for you. Ellen Bennett made a name for herself in the restaurant industry as a scrappy entrepreneur with great aprons and a lot of hustle. Nine years later, as the founder and CEO of Hedley & Bennett, she’s accumulated a lot of wisdom and she shares it all in her new book, "Dream First, Details Later: How to Quit Overthinking and Make it Happen." Ellen joins host Kerry Diamond to talk about her colorful new business book, the lessons she’s learned over the years, and how she and her company have evolved.

Grab your passports and get ready for Chef Deborah VanTrece’s very unique take on Southern cuisine. The owner and creative director of Atlanta’s Twisted Soul Cookhouse & Pours and author of 'The Twisted Soul Cookbook: Modern Soul Food with Global Flavors,' Deborah has created a cuisine that’s all her own—one that’s reflective of her life, loves, appetites, and adventures. She joins host Kerry Diamond to talk about her debut cookbook, life during the pandemic, and the secret behind her praline mac & cheese. Thank you to Talea Beer Co. of Williamsburg, Brooklyn, for supporting today’s show.

Author Yasmin Khan has carved out a very specific space for herself in the world of cookbooks and produced a body of work that goes well beyond the sharing of recipes. Thanks to her intrepid nature and in-person reporting, Yasmin’s books are culinary and cultural postcards from parts of the world shaped by history, politics, and strife—but lots of humanity. Her latest book is 'Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus' and it’s a heartfelt follow-up to her first two books, 'The Saffron Tales' and 'Zaitoun.' Yasmin joins host Kerry Diamond to talk about 'Ripe Figs,' the recipes she loves from the book, and the work that went into producing it. Yasmin also discusses the recent Vogue.com article she wrote about miscarriage, and her experience with miscarriage while working on her book.

Some might know Anne Willan as the doyenne of La Varenne, the influential culinary school she ran in Paris and Burgundy, but she’s also the author of more than 30 cookbooks, including her latest, 'Women in the Kitchen,' '12 Essential Cookbook Writers who Defined the Way We Eat, from 1661 to Today.' Anne joins host Kerry Diamond to talk about everything from the early days of La Varenne to her friend Julia Child and the antiquarian cookbook collection that Anne and her husband, the late Mark Cherniavsky, donated to the Getty Research Institute in Los Angeles. Anne reflects on her life as an author, historian, and teacher and you don’t want to miss it. Today’s show is supported by the sponsors of The Julia Jubilee: Kerrygold, Crate&Barrel, Whole Foods Market, Le Creuset, San Pellegrino, and Kobrand Fine Wine & Spirits.

Stephanie Hersh dreamed of a job in the culinary world, but she never imagined she would have a front-row seat to the life of the biggest culinary icon around, Julia Child. Stephanie became Julia’s executive assistant in the most unlikely of ways, when a chance phone call came into the secretarial school she was attending after time at the Culinary Institute of America. The only catch? Julia wanted an office assistant, not a starry-eyed culinary school grad. Stephanie talked her way into the job and wound up becoming Julia’s right hand for almost 16 years. Today, Stephanie is a chef instructor with Oceania Cruises and is based in New Zealand. She joins host Kerry Diamond to share some of her memories, her thoughts on the film 'Julie & Julia,' and what Julia was like as a boss. Thank you to Chronicle Books, publisher of the upcoming 'Tables & Spreads,' for supporting this episode.

Cooking with banana peels? An entire chapter on rhubarb? A love letter to anchovies? You’ll find it all in Cook, Eat, Repeat, the charmingly idiosyncratic cookbook that Nigella Lawson finished during the lockdown. The Domestic Goddess joins host Kerry Diamond to talk about the book, some of its standout recipes, and what she has been eating, cooking, and reading during the pandemic. From her specific rules on buttering toast to her Game of Thrones gloves that make slicing on a mandolin less scary, Nigella explains it all, as only she can. Thank you to Crate&Barrel and Chronicle Books, publisher of 'Tables & Spreads' by Shelly Westerhausen, for supporting this episode.

Molly Baz did not grow up in a foodie family. As a teen, she realized “food could be delicious,” as she describes it. For Molly, learning how to cook became a passion that took her from her own supper club to the kitchens of several restaurants, and to a job at Bon Appétit. Now, teaching others how to cook is what drives her. She’s been sharing recipes with fans via Patreon and on April 20, her debut cookbook drops. Titled 'Cook This Book,' it’s a brightly designed collection of signature Molly recipes, from roast chicken to jammy eggs to Caesar salad. Learn how the cookbook came together, why Molly moved to L.A., and whether she’ll return to YouTube any time soon. Thank you to Crate & Barrel and Sitka Salmon Shares for supporting this episode!

Madhur Jaffrey has been a superstar in culinary circles for decades. She’s an author, an actor, and a global ambassador for the cuisines of India. Madhur has won awards for her work in both film and food, authored more than 30 books, and is a food TV pioneer, having taught probably millions of people how to cook over the years through her shows and videos. Since her youth, she has led a life marked by curiosity and adventure. This interview was recorded as part of a special Cherry Bombe members meeting on Zoom featuring Madhur. She joined us to talk about Climbing the Mango Trees: A Memoir of a Childhood in India, her wonderfully evocative book, plus her garden in upstate New York and some cooking advice. Thank you to Sitka Salmon Shares for supporting Radio Cherry Bombe. Visit sitkasalmonshares.com/cherry for $25 off the first month of a Premium Sitka Seafood Share.

Who would have thought that a lousy turmeric latte would lead Sana Javeri Kadri to launch a game-changing spice company that’s causing the big players in the industry to sit up and take notice? The founder and CEO of Diaspora Co. is disrupting the spice industry one product at a time and fans can’t get enough of its sustainably-sourced saffron, nutmeg, peppercorns, chilies, cacao, and more. Learn how Sana started the brand with a small tax refund, and how she’s grown the privately-held Diaspora Co. over the past four years with no outside investment. Also, learn about her recent sourcing trip to India and beyond and what new products will be launching soon. Thank you to Sitka Salmon Shares for supporting this episode.

From her Top Chef debut in 2006 to today, Padma Lakshmi has never wavered on the things that matter to her: women’s issues, immigrants’ rights, and global food and flavors. That’s why her cookbook, Tangy, Tart, Hot & Sweet, reissued last week in paperback, feels as relevant today as it did in 2007. The book is a celebration of Padma’s love for all cuisines and the people behind them, shaped by her travels around the world. Padma talks with host Kerry Diamond about favorite recipes from the book, her Hulu series Taste The Nation and what it took to get the show made, and the upcoming season of Top Chef. Thank you to Crate & Barrel and Sitka Salmon Shares for supporting this episode.

An exciting new Netflix series debuts today, starring Michelle Obama and two special creatures from the land of frozen food, Waffles and her friend Mochi, who embark on adventures across the globe. The idea for the show has traveled its own 16-year journey from the brain of co-creator Erika Thormahlen to the screen, with lots of ups and downs in between. Learn about the inspiration behind Waffles + Mochi, how Michelle Obama got involved, and how Samin Nosrat of Salt Fat Acid Heat served as the show’s North Star. Erika’s story is all about perseverance, creativity, and dreaming big! Thank you to Cypress Grove Cheese for supporting Radio Cherry Bombe.

When Jesse Tyler Ferguson, the Modern Family star, and Julie Tanous, a recipe developer and culinary school grad get together, you’re in for good eats and a great time. The two met at a dinner party they both reluctantly attended and sparks flew. Their culinary chemistry was apparent when they got in the kitchen and fast forward, now they’re the best of pals and co-authors of the new cookbook, Food Between Friends. Tune in to hear about their favorite recipes, making a turkey with Martha Stewart, Jesse’s love for Hatch chiles, and Julie’s flair with frosting and pie crust. Thank you to Crate & Barrel for supporting this episode and our upcoming Julia Jubilee conference.

Valerie Wilson of VALINC PR is a brand-building pro who has advised countless chefs, companies, corporations, and what she likes to call “culture-shifting brands” on getting their messages to the public. She has also been a champion of the Harlem hospitality scene, working with the likes of Ruby’s Vintage, Melba’s, and Fieldtrip, and on major projects including Harlem Park to Park, Harlem EatUp!, Harlem Restaurant Week, and the brand new Renaissance Pavilion, supported by Uber Eats. Stay tuned to learn about Valerie’s inspiring journey and get some of her PR advice! And don’t miss Callie Flynn, dietetic intern and graduate student at the University of Vermont, share why she thinks Tove Ohlander of Tove by design and AO Glass is the Bombe. Today’s show is supported by A Table: Recipes for Cooking and Eating the French Way, out April 6th from Chronicle Books.

Why have famous folks including Maria Carey, Uber founder Travis Kalanick, and Flavortown Mayor Guy Fieri jumped on the ghost kitchen trend? Is this pandemic-era phenomenon here to stay? Joining us to talk about these virtual restaurants and what they’re all about is Florence Fabricant, the legendary food columnist from The New York Times. Florence also shares the best ways for publicists and entrepreneurs to pitch her and how she got her start in food media. Also, find out why Lia Ballentine of the Yum Day snack company thinks Kaitlin Mogentale of Pulp Pantry is the Bombe. Today’s show is supported by Mango and Peppercorns: A Memoir of Food, An Unlikely Family, and the American Dream by Tung Nguyen and Katherine Manning, out March 16th from Chronicle Books. 

Do you know the minimum wage in your state? Saru Jayaraman does. As co-founder and president of One Fair Wage and director of the Food Labor Research Center at UC Berkeley, Saru and her team are fighting in support of the Raise the Wage Act, which would increase the federal minimum wage to $15 per hour and get rid of the $2.13 minimum wage for tipped workers. Saru joins us to talk about the ongoing campaign. She also explains the connection between wages, food stamps and sexual harassment and why a higher minimum wage is better for everyone. Plus, find out why Callie Flynn thinks Tove Ohlander of Tove by Design is the Bombe. Thank you to Käserei Champignon, the makers of Cambozola cheese, for supporting this episode.

Jasmine Cho has one of the most unconventional jobs in the food world: She’s a cookie activist. What began as a way to spotlight overlooked trailblazers in the Asian American and Pacific Islander communities has expanded to include people of color making a difference in the world, from poet Amanda Gorman to organizer Stacey Abrams to first responders in Jasmine’s hometown of Pittsburgh. She painstakingly recreates their images in royal icing and shares her creations on everything from social media to exhibitions organized by the Smithsonian. Jasmine joins us to talk about her activism, her book, Role Models Who Look Like Me: Asian Americans and Pacific Islanders Who Made History, and how it feels to have the mayor name a day for her. Thank you to Cypress Grove, the makers of Humboldt Fog and Little Giant goat cheese, for supporting Radio Cherry Bombe.

When rent negotiations with her landlord were going south, Chef/owner Angie Mar knew it might be time to say goodbye to the historic New York City restaurant space that changed her life. So what did she do? She returned the keys, walked away, and rented the space right next door. Angie joins us to discuss her decision to close The Beatrice Inn, the challenges of 2020, the future of fine dining, and more. As Chef Angie’s fans know, she’s a bit of a glamour puss, so we also asked her a few questions about her fashion faves and her beauty routine. Tune in to learn more about this colorful and creative personality.Thank you to Catbird, the finest fine jewelry, for supporting this episode.

Eden Grinshpan is the author of Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day, a spirited cookbook that captures her appetite for life and great food. The always lively Eden joins us to talk about her book, plus the journey that took from high school in Toronto to culinary school in London to hosting Top Chef Canada, with stops in India, Israel, and NYC along the way. Get ready to be inspired by Eden’s adventurous spirit, and get her take on tahini, homemade versus store-bought pita, shakshuka, and more.Thank you to Catbird for supporting today’s show. Catbird’s mission is to make beautiful, sparkling jewelry that will bring you joy now through forever. Visit catbirdnyc.com for more. At the end of the show, learn why Cherry Bombe intern Grace Reynoso thinks Shirley Raines of Beauty 2 the Streetz is the Bombe.

Mashama Bailey is the chef and co-owner of The Grey, one of the most important restaurants in America today. Located in Savannah, Georgia, in what was once a segregated Greyhound bus station, The Grey is the subject of a new book written by Mashama and her business partner, John Morisano. Titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant, it is a unique memoir that came about after tough conversations concerning racism, life, and the real meaning of partnership. Mashama joins us to talk about her book, as well as a new virtual restaurant project with Intersect by Lexus, which brings Mashama’s signature dishes to New York City.Thank you to Catbird for supporting today’s show. Catbird’s mission is to make beautiful, sparkling jewelry that will bring you joy now through forever. Visit catbirdnyc.com for more. 

For our final podcast of 2020, we thought it would be nice to speak with the most positive entrepreneur we know, Emshika Alberini. Driven by her sense of adventure and curiosity, Emshika left her family in Bangkok and struck out on her own in the U.S., journeying from au pair to celebrated restaurateur. She’s faced heartbreak and unspeakable loss, yet she has never lost her belief in the power of love and kindness. Today, Emshika is the owner of Chang Thai Cafe in Littleton, New Hampshire, and the creative force behind the By Emshika beverage line. She was named to the Cherry Bombe 100 in 2018, and has won numerous accolades for her work on behalf of the New Hampshire business and restaurant community. Emshika joins us to talk about her family, her 2021 resolutions, and the power of positivity. Thank you to Kerrygold for supporting Radio Cherry Bombe.

If we had to pick a person of the year for Cherry Bombe, it would definitely be Paola Velez. She is the co-founder of Bakers against Racism, a global bake sale that raised almost $2 million this year for causes related to Black Lives Matter. It was a tremendous feat that galvanized the baking community around the world. For her day job, Paola is the executive pastry chef at Compass Rose, Maydan, and La Bodega Bakery in Washington, D.C. She is also the cover girl of the most recent issue of Cherry Bombe Magazine. Paola joined us earlier this summer when Bakers Against Racism had first launched and she was still working at Kith/Kin restaurant in D.C. She was candid about her journey through the industry and the challenges she has faced along the way. Tune in to hear how her passion, drive, and sense of self-worth have won out time and time again. Thank you to Kerrygold for supporting this episode. Stay tuned to hear why baker Abena Anim-Somuah (@baking_beanss) thinks Adrianna Adarme, the blogger behind A Cozy Kitchen, is the Bombe. 

Let’s raise a glass because today’s guest is a world-renowned wine expert—the trailblazing Jancis Robinson. A wine critic, correspondent, and columnist with more than 100 awards to her name, Jancis is the author of the Oxford Companion to Wine and the force behind Jancis Robinson.com, an online resource about all things wine that she launched 20 years ago. Jancis joins host Kerry Diamond to talk about her remarkable life and career, from her time at Oxford to helping select wine for the Queen of England to her recent glassware collaboration. They also talk about how issues such as sexism and sustainability are changing the world of wine.Thank you to Kerrygold and the Wines of Sicily for supporting today’s episode of Radio Cherry Bombe.Plus, find out why Anna Goldberg, the co-founder of Dough Dealer, thinks Abena Anim-Somuah (@bakingbeanss), baker and founder of the #5BlackBakers hashtag, is the Bombe!

Jenna Lyons is joining us to help bring a little style and flair to your holidays. One of the most influential women in fashion in the 21st century, Jenna was the creative director and president of J. Crew, dressing everyone from Michelle Obama to movie stars. Today, she’s the star of a brand new HBO Max series, Stylish With Jenna Lyons, and she launched her own beauty line, Love Seen. Jenna and host Kerry Diamond talk Christmas trees, holiday movies and music, and Jenna shares her advice on pivoting, picking yourself up, and believing in yourself. Tune in to hear more!Thank you to @WinesOfSicily for supporting our miniseries. Ask for Sicilia DOC at your favorite local wine shop.

Sarah Kieffer is the baking talent behind the viral pan-banging cookie recipe and author of the brand new bestseller, 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More. Not sure what this pan-banging is all about? You’re in luck, because Sarah breaks it down for us. She also talks about some of the popular recipes in her book, from the tri-colored Neapolitan Cookies to the classic Oatmeal Raisin Cookies, and shares her journey from teenage baker to blogger in search of a subject to celebrated baker and cookbook author. Thank you to Kerrygold for supporting today’s episode of Radio Cherry Bombe.Plus, find out why Van Nguyen, founder and personal empowerment coach at Revival You, thinks Linh Kieu, founder of YEM Home, is the Bombe!

Need some December decorating ideas? Or creative ways to make your virtual celebrations memorable? Darcy Miller, party expert, illustrator, and author of “Celebrate Everything: Fun Ideas to Bring Your Party to Life,” has you covered. Don’t miss our interview with Darcy on “New Ways for the Holidays,” our Radio Cherry Bombe miniseries about helping you make the season special. Darcy is one of the most creative entertaining experts around and she chats with host Kerry Diamond about great, and affordable, ideas for making everyday moments extraordinary. Tune in to hear more!Thank you to Wines of Sicily for supporting our miniseries. Ask for Sicilia DOC at your favorite local wine shop. 

It’s always cause for celebration when there’s a new Yotam Ottolenghi book! His latest, Ottolenghi Flavor, was recently released in the U.S., and Yotam and his co-author, Ixta Belfrage, join us from the Ottolenghi test kitchen to talk about this love letter to vegetables. Yotam considers Flavor part of a trilogy, along with his two previous bestsellers, Plenty and Plenty More, and he explains why. He and Ixta share the recipes they love, weigh in on the book’s most popular recipe, and explain what each of them brought to the collaboration. Host Kerry Diamond also chats with Yotam about his recent documentary, Ottolenghi and the Cakes of Versailles.Thank you to Kerrygold and 100 Cookies by Sarah Kieffer for sponsoring today’s episode.Plus, find out why Alaina Chou, host of the Gourmand podcast, thinks pastry chef Caroline Schiff is the Bombe!

If the holidays are the Super Bowl for bakers, Erin Jeanne McDowell might just be the MVP. If you’re baking a pie this holiday, or just love all things baking, don’t miss this episode. Erin is the author of the brand new The Book on Pie, which just hit The New York Times best-seller list, and she is here to talk all things dough, crust, fillings, toppings, and more. Erin also shares some of her favorite tools for pie-making, explains how to cut and serve a pie, and even gives a style tip or two. Thank you to Kerrygold for supporting Radio Cherry Bombe.Plus, tune in to hear who Maggie Tang, the co-founder and co-host of the Gourmand podcast, thinks is the Bombe!

It’s a Berry Cherry moment on Radio Cherry Bombe today! Kate Berry, the executive creative director of Domino Magazine, joins us to talk “New Ways for the Holidays,” our new miniseries about helping you make the season special, no matter how, where, and with whom you’re celebrating. This designer, mom, and all-around creative pro shares her wealth of entertaining information and inspiration plus lots of tabletop decorating ideas with host Kerry Diamond. Kate also worked for Martha Stewart, so we talk about her time with the ultimate entertaining guru, and we hear what’s new with the crew at Domino. Tune in for more! Listen wherever you get your podcasts or via link in bio. Thank you to Wines of Sicily for supporting our miniseries. Ask for Sicilia DOC at your favorite local wine shop.

We’re always thankful for Vivian Howard, the chef, restaurateur, author, and Emmy and Peabody-award winning television host. She just published another great cookbook, This Will Make It Taste Good, a unique series of recipes built around key flavor “heroes,” as she describes them. Vivian also has two new eateries in Charleston: the Handy & Hot coffee shop, now open, and Lenore restaurant, scheduled to open in December. She walks host Kerry Diamond through the particulars of the spaces and the menus. Vivian also shares what her Thanksgiving 2020 menu will include, from a deep-fried turkey to her mom’s pecan pie. Thank you to the folks at Kerrygold for supporting today’s shows. Plus, stick around to hear who Rani Cheema, culinary travel specialist at Cheema’s Travel, thinks is the Bombe. 

Get ready to swoon because Athena Calderone is on Radio Cherry Bombe! The EyeSwoon creator, author, podcaster, and entertaining expert is the first guest on “New Ways for the Holidays,” our new miniseries about helping you make the season special no matter how, where, and with whom you’re celebrating. Athena has one of the best eyes around, and she sat down with Radio Cherry Bombe host Kerry Diamond to share her advice for simple and seasonal tabletop decorating solutions, putting together a menu, and how to zip up your holiday Zoom. Tune in to hear more!To learn more about Athena’s world, visit her new website athenacalderone.com.Thank you to Wines of Sicily for sponsoring the “New Ways for the Holidays” miniseries on Radio Cherry Bombe. Keep an eye out for Sicilia DOC at your favorite local wine shop. Thank you to Sicilia DOC winemaker Giovanna Caruso for sharing her story on what makes Sicilian wine perfect for the holidays.

“I’m never going to say I can’t do it. I’m never going to say maybe. I’m never going to say I don’t think I can. I can, and I will,” said Nadiya Hussain when she won The Great British Bake Off—and the hearts of everyone watching. Nadiya has become quite the phenomenon since her 2015 win, going on to film multiple TV programs, bake a cake for the Queen, and write two cookbooks in the U.K. One of them, Time To Eat, launches in the U.S. this week and it’s designed for busy folks like herself. It’s also the companion to her Netflix series of the same name. Nadiya chats with host Kerry Diamond about her meteoric rise, her mental health battles, her childhood, and more on the eve of Time To Eat’s launch. Tune in and learn why she’s beloved for so much more than just her baked goods. Thank you to the folks at Kerrygold for supporting today’s show.Plus, tune in to hear why Sarah Stribling, head of R&D at Greyston Bakery and sole proprietor of Sophisticated Sugar Cake Design, thinks Einav Gefen, the executive corporate chef for Unilever Food Solutions, is the Bombe!

Andi Murphy, a Navajo journalist, is one of the most important young voices in food media today. She is the host and creator of the award-winning Toasted Sister podcast, which aims to educate both Indigenous people and the mainstream about Indigenous food sovereignty, a movement she says is as personal as it is political. Andi joins host Kerry Diamond to discuss the meaning of food sovereignty and talk about some of her favorite Native chefs, farmers, and entrepreneurs. She shares her thoughts on the meaning of decolonizing Thanksgiving and suggests ways to have a more thoughtful holiday. Subscribe to Toasted Sister wherever you get your podcasts, and consider becoming a patron of Andi’s show on Patreon.Thank you to Kerrygold for supporting today’s show.Plus, find out why DeAndra Bailey, one of the pastry chefs at Compass Rose in Washington D.C., thinks that Tierra Taylor, a USPS postal worker in Maryland, is the Bombe!

Ina Garten is back with a brand new cookbook—and just in time! Called Modern Comfort Food, Ina timed its release a month before the election because she knew we would need some decadence and deliciousness right about now. But not even the Barefoot Contessa could predict how much we would need it and why! The result is updated, elegant takes on beef stew, chocolate cake, nachos, pizza, potato puree, plus fun cookies, cocktails, and much more. Ina joins host Kerry Diamond to talk about her book, her life under quarantine, her time working at the White House (not on state dinners—on nuclear policy and budgeting!), and her Thanksgiving turkey tips. Tune in! Thank you to Kerrygold, the makers of butter and cheese with milk from Irish grass-fed cows, for supporting Radio Cherry Bombe.Plus, tune in to hear why Emery Lortsher, the chef and owner of The Blended Table catering company in Salt Lake City, Utah, thinks Jamie Erickson, the owner of Poppy’s catering and café in Brooklyn, is the Bombe!

It’s no surprise that Gaby Melian wanted to be a detective when she was a kid. The Bon Appétit test kitchen manager is super curious and loves nothing more than tracking down a hard-to-find ingredient. Her journey began in Buenos Aires where she grew up under the watchful eye of her mother and grandmother, two talented cooks who influenced her greatly. Gaby made her way to New York, worked as a nanny and in restaurants, then wound up at doing a work-study program at the Institute for Culinary Education, where her love of recipes, food, and education all came together. Gaby talks with host Kerry Diamond about her journey, her kitchen organization skills, what she throws in her stockpot, and more. Be sure to tune in!Thank you to Kerrygold for supporting our show!Plus, tune in to find out why Cara Chigazola Tobin, the chef and co-owner of Honey Road Restaurant in Burlington, Vermont, thinks Chloe Genovart of SoLo Farm & Table in South Londonderry, Vermont, is the Bombe!

Not only is Chef Nancy Silverton on our show, but it’s our 300th episode! We have a lot to celebrate. Tune in to hear host Kerry Diamond chat with the Cherry Bombe favorite about her new cookbook, chi SPACCA: A New Approach to American Cooking, how Nancy and her restaurants are doing during these trying times for the industry, and what’s up with her many projects. They also talk beans, bread knives, and recipes, with a special recipe-related treat at the very end of the show.Plus, hear why Sarita Gelner, the blogger and recipe developer behind ritzymom.com from Madison, Wisconsin, thinks Chef Nina Compton is the Bombe.Thank you to Kerrygold for supporting Radio Cherry Bombe this season and throughout the years.Fun fact: Nancy was also the guest on our 100th episode! Since we launched in 2014, Radio Cherry Bombe has featured the stories of hundreds of women in and around the food world. Thank you to all of our past guests, and to all of our amazing listeners around the world. Here’s to our next 300 episodes!

Mely Martínez was 18 years old when family members told her she had el sazón, meaning real flair in the kitchen. Mely has shared that talent with the world through her blog, Mexico In My Kitchen, which she started so her son—or, more specifically, his future partner—could have access to his mom’s recipes. Spoiler alert: Her son isn’t married, but no surprise, he is a good cook. Recently, Mely realized a big dream of hers with the release of her first cookbook, The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico. Mely sat down with us to discuss her original supermarket shock when she came to America, tips for making tortillas from scratch, and other recipe highlights from her book and her blog. Thank you to Kerrygold for supporting Radio Cherry Bombe.Plus, tune in to find out why Anne Ryan Gareis, the owner of Tiger Bites Bakes in Williamsburg, Virginia, thinks Mashama Bailey is the Bombe.

It’s rare that a cake artist can claim a certain style all her own. But that’s the case when it comes to the Milkmoon Kitchen cakes by Azara Golston. Slice into one and it’s a festival of layers, geometric shapes, and bright colors. When you see one of her cakes, the first question that comes to mind is “How does she do it?” Well, Azara is here to tell us. She also confirms that she is the accidental creator of the fault line cake, those unique confections that look as if the cake cracked open to reveal a surprise inside. Azara also shares her ups and downs of 2020, with the highlight being the arrival of her baby boy. Don’t miss this interview with one of the brightest and most creative cake creators out there.Plus, tune in to find out why Christina Wong, the baker behind Baking with Chickens, thinks Joline Rivera, the founder and creative director of Kitchen Toke, the culinary cannabis magazine, is the Bombe!Thank you to Kerrygold for supporting Radio Cherry Bombe.

“I’m not sure what it is with society where people with disabilities are always an afterthought,” says Lakshmee Lachhman-Persad. For Lakshmee, a digital marketer with 20 years of experience in the tourism industry, the issue hits home. Her sister Annie was born with cerebral palsy, so Lakshmee knows firsthand how difficult it can be for a person with disabilities to navigate a city, even one as major and modern as New York, which they call home. In response, Lakshmee launched Accessible Travel NYC, a consultancy and website to help those looking to enjoy what New York has to offer by providing information on restaurants, transportation, accommodations, and more. Lakshmee shares her family’s story and also gives advice for those looking to make their businesses, events, or websites more accessible to the millions of people in this country with disabilities. You can visit Lakshmee’s site at accessibletravelnyc.com. Thank you to Kerrygold for supporting today’s show.Plus, tune in to find out why Denise Yamaguchi, the CEO of the Hawaii Food & Wine Festival in Honolulu, thinks Chef Michelle Karr-Ueoka of MW Restaurant in Honolulu is the Bombe!

This dynamic duo is taking the food world by storm. Sicily Sierra and Mavis-Jay Sanders, partners in life and in business, are the founders of Food + People, a packaged goods company poised for growth that focuses on quality food, great flavor, and simplicity in the kitchen. They’re also the hosts of the IG Live show Drink Tank on @blackfoodfolks, where you can find them serving up candor and cocktails every Monday night. On today’s show, hear Sicily and Mavis-Jay share the story behind their company, their journeys through the world of food, and the details on their Maison Yaki pop-up launching today in Brooklyn. (They had us at meatloaf burgers.) We also get the details on their meet-cute story, which involves pricy pudding, food trucks, and the city of Los Angeles.Find out why Jade Dee Atkins, the editor in chief of Pass The Spatula, the student magazine of Food and Finance High School, thinks Christina Tosi is the Bombe.Thank you to Breyers CarbSmart for supporting Radio Cherry Bombe. 

Goodbye, buffets. Hello, Zoom. Marcy Blum is one of the premier event planners in the country, having organized weddings and various shindigs for the likes of LeBron James, Nate Berkus, and Katie Lee. But before she reached the pinnacle of party planning, Marcy had quite the journey, with stops at Performing Arts High School, a commune in Vermont, Le Cordon Bleu in Paris, the emerging New York City food scene in the 1970s—and more. Marcy was among the first female students admitted to the Culinary Institute of America, and she even worked with the legendary Edna Lewis at Brooklyn’s Gage & Tollner. Marcy shares some of her stories, talks about the plight of party planners in a pandemic, and gives tips on how to make virtual events feel a little more personal.Stay tuned to find out why Lisa Lin of Healthy Nibbles loves the Pasta Grannies of Instagram and YouTube.Thank you to Sonos and Breyers CarbSmart for supporting our show. Photo: Dennis Kwan

Chef Millie Peartree has a simple code that she lives by: “If you can do something to help someone else, you do it,” she says. Millie is a chef, restaurateur, and recipe developer, but most importantly, she’s a humanitarian who’s spent the past several months making sure others don’t go hungry. This summer, Millie’s been working on her Full Heart Full Bellies initiative to provide thousands of meals to schoolchildren and combat food insecurity in the Bronx, and during the darkest days of the coronavirus pandemic, she fed essential workers. (You can contribute to her Full Heart Full Bellies Go Fund Me.) We also talk about what’s next for this dynamo and get the inside scoop on her famous mac and cheese recipe. Plus, tune in to hear why Parisa Parnian, founder of Savage Muse and Savage Taste in Los Angeles, thinks that Chef Mahfam Moeeni-Alarcon, founder of Mingle + Graze in Chandler, Arizona, is the Bombe!Thank you to Sonos for supporting today’s episode.

“I just want to tell you how I feel about baking in case you don't know,” says Dorie Greenspan. “I feel that baking is magic.” Bake your day with this episode from the Radio Cherry Bombe archives. Tune in to hear beloved cookbook authors Dorie Greenspan and Joy Wilson AKA Joy The Baker chat about life, Julia Child, birthday cakes, and more from last year’s Jubilee NYC. It’s a conversation you don’t want to miss, whether you love baking, baked goods, or both. Introducing Dorie and Joy is Christina Ha, the co-owner and co-founder of Macaron Parlour and Meow Parlour in New York City. Plus, tune in to hear why Rhonda Cammon, owner and creator of Perfectly Cordial in Nashville, Tennessee, thinks that Keshia Hay, the Nashville-based private chef and owner of Sip N Bite, is the Bombe!Thank you to Sonos for supporting Radio Cherry Bombe.

Pooja Bavishi knew she wanted to be in the dessert business, but she never envisioned herself as an ice cream entrepreneur. Then one year, during her annual Friendsgiving celebration, she broke out an ice cream maker her parents had given her and made two ice creams: ginger and star anise. Her friends raved and Pooja knew it was her a-ha moment. Fast forward: Pooja’s Malai ice cream is a growing brand with national distribution through Goldbelly and its own scoop shop in Brooklyn. Malai specializes in global flavors with a twist, many of which celebrate Pooja’s Indian heritage, such as Pumpkin Garam Masala Crumble, Jaggery with Tamarind Caramel, and Sweet Roti & Ghee. Tune in to hear all about Pooja’s cool journey. Thank you to Sonos for supporting Radio Cherry Bombe. 

Don’t miss this wise, warm, and wonderful conversation between Madhur Jaffrey and Padma Lakshmi. As Padma put it at this year’s Cherry Bombe Jubilee Conference, Madhur “is the greatest living writer on Indian food—ever.” Padma, the star of Top Chef and Taste the Nation and a best-selling author, interviewed Madhur at Jubilee and it was a riveting exchange that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, like Priya Krishna and Meera Sodha. Madhur, who has written dozens of cookbooks, published her latest last spring, Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot.Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks Provisions and Caribbean Potluck.

“When I think about the movements that Black women have given us and have sustained just in this generation, I have to wonder why is it that people don’t listen to and follow Black women?” asked FoodLab Detroit Executive Director and co-founder of FoodLab Sydney Devita Davison, citing Black Lives Matter, Black Girl Magic, Free Our Girls, Say Her Name, Me Too, misogynoir, self-care, and intersectionality. Devita joins host Tiffani Rozier for the final episode of the Afros + Knives miniseries. Tune in to hear Devita discuss her life as a first-generation Detroiter, how Hurricane Sandy inspired her to return to her roots, and her work at the FoodLab, where a community of local culinary entrepreneurs is committed to dismantling racism within the food system. “For me, it is more important for our work to be guided by the voices of the people whose bodies sit at the intersection of oppression,” says Devita. “When those bodies become free, we all become free.” You can follow Devita’s work at @foodlabdetroit and foodlabdetroit.com and you can find her on Twitter at @devitadavison. Host Tiffani Rozier can be found at @cheftiffanirozier and @afrosandknives. Be sure to subscribe to and support Afros + Knives wherever you listen to podcasts.Thank you so much to Traeger Wood Fired Grills and GLOBAL Cutlery USA for sponsoring this episode. In support of Afros + Knives, Traeger has also made a donation to support Kia Feeds The People, an initiative by  @kiacooks to fight hunger and food apartheid by supporting the Black and QTPOC community in Brooklyn. And GLOBAL Cutlery USA has donated knife kits to the seniors at Food and Finance High School, New York’s only culinary-focused public school, to use for their internships and work-study programs.

“I’m an immigrant, a dancer, and a dreamer,” says Dominique Crenn, the world-renowned chef behind Atelier Crenn in San Francisco and author of the brand new memoir, Rebel Chef: In Search of What Matters. Dominique shares her journey from scrappy tomboy to holder of three Michelin stars, to her breast cancer diagnosis last year and the love story that helped her through it. Dominique also talks about the current state of her restaurant group and her thoughts and concerns for the industry she loves so much. Thank you to the folks at Breyer’s CarbSmart and Sonos for supporting today’s show. Also, Aarthi Sampath, a chef at the Rainbow Room in New York City, shares why she thinks Chef Melba Wilson of Melba’s in Harlem is the Bombe!Photo credit: Amanda Demme

“Food became more and more a revolutionary tool, opposed to what I just put in my body,” says activist Qiana Mickie, the special projects consultant for Just Food, the New York City-based pioneering food justice organization focused on community-driven solutions to inequities in the system. Qiana, who was most recently executive director of the organization, views food as a driver of enterprise, innovation, and equity, and she’s made it her mission to empower community members of color to lead these charges in the food community. Qiana joins Chef Tiffani Rozier, the host of the Afros + Knives podcast, to discuss the thinking behind her leadership transition, building safe and constructive workplaces for people of color—especially women, and ways in which white supremacy can impact the food justice space. You can find Qiana on Instagram @ragamickie. Host Tiffani Rozier can be found at @cheftiffanirozier and @afrosandknives. Be sure to subscribe to and support Afros + Knives wherever you listen to podcasts! Thank you to the folks at Traeger Wood Fired Grills for supporting our miniseries. Visit traegergrills.com for more. Traeger has also made a donation to support Kia Feeds The People, an initiative by @kiacooks to fight hunger and food apartheid by supporting the Black and QTPOC community in Brooklyn.

“I’ve been incredibly surprised by where my career has taken me,” says Amanda Cohen, chef/owner of the vegetable-focused Dirt Candy restaurant in New York City. “I never would have expected it would take me to Congress.” Earlier this week, Amanda testified before the Small Business Committee of the House of Representatives on behalf of the Independent Restaurant Coalition. Amanda is part of the leadership of the IRC, which is  working to get Congress to pass the $120-billion Independent Restaurant Revitalization Fund. We talk to Amanda about her work on behalf of the 500,000 independent restaurants and 11 million restaurant workers in the U.S., as well as the steps she’s taking to keep her own restaurant alive. She also updates us on Lekka Burger, the Tribeca fast-casual spot she’s involved with, her thoughts on food media, and why she’s not moving back to her native Canada any time soon. Thank you to the folks at Breyer’s CarbSmart and Sonos for supporting today’s show. Also, tune in to find out why Brooklyn-based pastry pro and gelato enthusiast Maya Peredo thinks Lokelani Alabanza of Saturated Ice Cream in Nashville, Tennessee, is the Bombe. 

“I have for a very long time seen that the world was unjust,” said Ianne Fields Stewart, actor, activist, and founder of The Okra Project. “To me, the solutions seem simple.” Ianne, a Black queer nonbinary transfeminine New York-based storyteller, wanted to do something about Black Trans People experiencing a lack of community, family, and food insecurity. The result was The Okra Project, a collective that pays Black Trans chefs to make home-cooked, healthy, and culturally-specific meals. “The joy of looking at someone who’s cooking a meal for you, who’s chosen you, and to see a piece of yourself in them—there is nothing more beautiful and powerful,” said Ianne. The Okra Project has expanded to include cooking classes, grocery funds, and more, and Ianne’s big goal for the group is to one day have a brick-and-mortar location for its community. Ianne joins Chef Tiffani Rozier, the host of the Afros + Knives podcast, for a special edition of her show on Radio Cherry Bombe. All month long, Chef Tiffani will be speaking with Black women at the intersection of food and social justice about their life, their work, and their organizations. You can find Ianne on Instagram @thefreeactorvist and @theokraproject.com. Host Tiffani Rozier can be found at @cheftiffanirozier and @afrosandknives. Be sure to subscribe to and support Afros + Knives wherever you listen to podcasts! Thank you to the folks at Traeger Wood Fired Grills for supporting our miniseries. Visit traegergrills.com for more. Traeger has also made a donation to support Kia Feeds The People, an initiative by @kiacooks to fight hunger and food apartheid by supporting the Black and QTPOC community in Brooklyn.

Award-winning pastry chefs around the country have been furloughed or let go from their positions as restaurants struggle to deal with the ramifications of the coronavirus. “It doesn’t matter if you won a James Beard Award. It doesn’t matter if you are the most visible figure on a restaurant staff,” says Natasha Pickowicz. “At the end of the day, I think pastry in restaurants and fine dining restaurants is at a critical juncture.” Natasha, one of the most celebrated and visible pastry chefs in New York City and well-known for spearheading an annual Planned Parenthood bake sale, lost her job and has been busy processing and responding to the shifting realities around her. She and host Kerry Diamond talk about her two new initiatives, The Bake Sale Project resource-sharing platform, and the Never Ending Taste pop-up at Superiority Burger in NYC this weekend, as well as the success of the Bakers Against Racism project. Thank you to the folks at Breyer’s CarbSmart and Sonos for supporting today’s show. Plus, stick around to hear why Pooja Bavishi, the founder and CEO of Malai Ice Cream, thinks Padma Lakshmi is the Bombe!

Welcome to the first episode of the Afros + Knives mini-series on Radio Cherry Bombe, hosted by Chef Tiffani Rozier. Afros + Knives is a weekly podcast and media platform created by Tiffani that features Black women who work and lead in food, beverage, hospitality, food justice, and food media. “I launched Afros + Knives because I wanted to hear the stories of women who worked in food and look like me,” said Tiffani. “Over the past 15 years, I had always noted the absence of their voices.”For the next four weeks, Tiffani will be talking to women at the intersection of food and social justice. Her first guest is Jocelyn Jackson, the creative force behind Justus Kitchen, an initiative dedicated to creating love and liberation over shared meals, and co-founder of People’s Kitchen Collective, the Oakland-based organization nourishing souls, feeding minds, and fueling a movement. Tune in to hear about Jocelyn’s organizations and the work they’re doing, her time in West Africa, and more.Be sure to check out Afros + Knives wherever you get your podcasts and visit afrosandknives.com for more about Tiffani and the show.Thank you to Traeger Wood Fired Grills for supporting both the Afros + Knives miniseries and the work of Kia Feeds the People. To follow the individuals and organizations mentioned in this episode on Instagram, visit @afrosandknives @cheftiffanirozier @justuskitchen @peopleskitchencollective @kiacooks @traegergrills @cherrybombe

Catina Smith was looking to create a sisterhood of Black chefs in Baltimore when she had the idea to launch a calendar to raise money and awareness. The photographer came up with the name and a movement was born. Today, Just Call Me Chef is a close-knit group that highlights and uplifts Black women chefs through professional networking, mentorship, and more. We sat down with JCMC founder Cat to hear about her plans for expanding nationally, her vision for a “historic” Just Call Me Chef conference in 2021, and what’s next for her life and career. Cat’s worked in “every crevice of culinary,” as she describes it, and she’s about to give birth to her third child! Listen for ways that you can help Just Call Me Chef achieve its goals and mission. Visit justcallmechef.co for merch and donation options and to be notified of the upcoming membership enrollment.Thank you to the folks at Breyers CarbSmart and Sonos Move for supporting today’s show. You folks are the Bombe!Stick around to hear why Tracey Tisdale-Richardson, co-founder and CEO of Lillie’s of Charleston, thinks Kardea Brown, host of Food Network’s Delicious Miss Brown, is the Bombe!

Top Chef recently crowned Melissa King the winner of Season 17 after an epic showdown in Italy. As a returning finalist from Season 12, Melissa competed among the fiercest group of All Stars yet. She snagged both the $250,000 prize and the Fan Favorite award. It was a powerful moment for Melissa, a freelance chef and proud representative of both the LGBTQ+ and Asian-American communities. Melissa joins us to talk about her win, how she’s changed in the six years between her two Top Chef appearances, and how she’s building her business with intention and community in mind. We also talk about those small-batch sauces of hers that sold out in literally two minutes.Thank you to Breyers CarbSmart for supporting this episode.Plus, tune in to hear why Akua Kyerematen Nettey, the founder and CEO of Berry Bissap, thinks her mentor and food biz wiz Allison Ball is The Bombe!Photo by Nicole Weingart/Bravo

The restaurant industry almost broke Pastry Chef Paola Velez during the early days of her career, but her passion, drive, and sense of self worth have won out time and time again. Over the past two weeks, Paola, on furlough from her job at Kith/Kin in Washington, D.C., has channeled her energy and optimism into a project called Bakers Against Racism. This humble bake sale, founded by Paola, Pastry Chef Willa Pelini, and Chef Rob Rubba, was meant to give professional and home bakers a way to join the fight for Black lives, but it has exploded into a global phenomenon, with chapters around the world and sales underway on five continents, 17 countries, and more than 41 states. Tune in to hear about Paola’s life and career, and how both have turned her into a passionate activist who uses baked goods as a vehicle for protest. Stay tuned to hear why Auria Abraham, founder of Auria’s Malaysian Kitchen, thinks chef Airis Johnson is the Bombe.

Today, we’re celebrating Cha McCoy, Cherry Bombe’s new Beverage Director. We’re dipping into the archives for Cha’s two appearances on Radio Cherry Bombe. First, you’ll hear her powerful talk from our 2019 Jubilee conference, titled “I Am More Than Moscato,” which covers discrimination in the hospitality and beverage industry. For the second half of the show, we’re revisiting her 2018 Radio Cherry Bombe appearance, which was our number one show of that year. Cha was named to the Cherry Bombe 100 and the Wine Enthusiast 40 Under 40 for her work creating accessible tasting room experiences, The Communion, and she is the founder of the grassroots project, United We Taste, which brings together beverage professionals from around the world. Cha has made it her mission to make the wine world a more inclusive and diverse place, and to celebrate a variety of producers, products, and regions. We’re so thrilled to have Cha join our team, and we hope you are too. Cheers to Cha.Thank you to the folks at Breyer’s Carb Smart and Cypress Grove Cheeses for supporting this episode of Radio Cherry Bombe.

We’re not airing an episode of Radio Cherry Bombe today. Instead, we’d like you to take the time you spend listening to our show and seek out new voices, in particular food podcasts by Black women. Some suggestions: Afros + Knives by Tiffani Rozier, The Food Truck Scholar by Ariel Smith, the Pro Food Maker Podcast by Mercedes Gosby, A Hungry Society by Korsha Wilson, and Dinner for One by Sutanya Dacres. There are many, many others and we’ll be seeking them out and listening as well. If you know of other Black female-fueled food podcasts, please share them on social media and tag Cherry Bombe so we can learn and share as well.

“I know that when I go back to ‘working normally,’ I will not live the same way that I used to,” said Kristen Kish, reflecting on the past few months. “I’ve learned an incredible amount… just by being still.” Kristen is the winner of Top Chef Season 10, author of Kristen Kish Cooking: Recipes and Techniques, and the executive chef at Arlo Grey in The Line Hotel in Austin, Texas. Radio Cherry Bombe host Kerry Diamond caught up with her to hear how she’s doing, what she’s cooking up, and her takeaways on Mental Health Awareness Month and Asian American Pacific Islander Heritage Month, as both come to a close. Thank you to Breyers CarbSmart for supporting this episode. And find out why singer-songwriter, event producer, and hospitality professional Hillary Capps thinks Nicole Jardim, author of Fix Your Period, is the Bombe.

Marissa Mullen loves cheese plates so much that she quit her job with Stephen Colbert and dedicated herself to sharing her enthusiasm for all things fromage with the world. Her brand new book, That Cheese Plate Will Change Your Life, was just published and it shows how you can create a gorgeous cheese plate or board using Marissa’s Cheese By Numbers method. Marissa chats with host Kerry Diamond about her crazy journey, getting rejected by 20 cookbook publishers and dropped by her agent, and finding her place in the community of cheesemongers, cheesemakers, and cheese lovers. Tune in and maybe a cheese plate will save your life too. Thank you to the wines of Rioja and Cypress Grove cheese for supporting this episode of Radio Cherry Bombe. Plus, tune in to find out why Sarah Hendrix, co-founder of Lady & Larder Cheese Shop in Los Angeles, thinks Helen Johannesen, the owner of Helen’s Wine Shop in LA, is the Bombe!Photo courtesy of Nico Schinco

“Being in the present has totally changed so much of my perspective,” says Jocelyn Delk Adams, founder of the Grandbaby Cakes blog and author of the cookbook Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories and several e-cookbooks. The busy entrepreneur has stayed focused through the current crisis by reminding herself what she’s thankful for, taking care of her young daughter, and tending to the business she started as a hobby back in 2012. Today, Jocelyn is known for her luscious layer cakes, foolproof poundcakes, and other updated comfort food classics, but it’s her business acumen as much as her baking ability that has kept her at the top of the blogging game. Plus, hear why Alexis Siemens, a New Jersey-based brand strategist specializing in tea, food, and beverage, thinks that Chloe Grigri, co-owner of The Good King Tavern and Le Caveau Wine Bar in Philadelphia, is the Bombe! Thank you to the Wines of Rioja and Breyers for supporting today’s episode. You folks are the Bombe!

“When I see these perfect pantries, I’m like… ‘This isn’t how real people live,’” laughs Deb Perelman. “This is a real-life overstuffed kitchen.” Deb is the cook, writer, and photographer behind the much-loved Smitten Kitchen blog and the two companion cookbooks. Tune in to hear what this down-to-earth personality is up to and why she’s loving things cooked low and slow right now, from sweet potatoes to broccoli, why she’s not baking sourdough bread, and why you can never go wrong with Rice Krispie Treats (especially when they’re made with browned butter). Plus, Chicago-based vegan chef Sam Spoll tells us why she thinks Tanya Lozano, founder of Healthy Hood Chicago, is the Bombe! Thank you to our sponsors for supporting today’s episode: The wines of Rioja and, our newest sponsor, Red Clay Hot Sauce. You folks are the Bombe!

“If you don’t see representation of someone who looks like you, it’s difficult to see yourself in that position,” said Emma Walker, the master blender responsible for Jane Walker by Johnnie Walker and a panelist at the Craftswomen event hosted by the spirits powerhouse Diageo earlier this year to celebrate the makers behind some of the world’s best spirits. We’re bringing you the panel, recorded live at the High Line Hotel in NYC earlier this year, as a special episode of Radio Cherry Bombe. The other spirits superstars you’ll hear from: Eboni Major, a whiskey blender and food scientist at Bulleit Frontier Whiskey; United States Bartenders Guild 2019 Bartender of the year Katie Renshaw; and Lynnette Marrero, co-founder of the Speed Rack bartending competition and a MasterClass instructor. Don’t miss this conversation about community, collaboration, and visibility. Thank you to Jane Walker by Johnnie Walker for supporting our show. And find out why Bombesquad member Meaghan Dorman, bar director for Dear Irving and Raines Law Room in NYC, thinks Kellie Thorn, beverage director of Hugh Acheson Restaurants in Atlanta, is the Bombe!

Meet Amanda Nguyen, the owner and baker behind Butter&, the San Francisco bakery that’s become famous for its Quarantine Cakes. Amanda came up with the idea for these mini cakes decorated with a PSA out of necessity. Her custom cake business relied on weddings, birthdays, and other celebrations, and all of her orders were canceled almost overnight due to the COVID-19 crisis. Tune in to hear how Amanda went from Facebook data analyst to bakery owner and why ethical employment has been such a big issue for her, even pre-coronavirus.Thank you to the Wines of Rioja for supporting Radio Cherry Bombe.And listen to the end to discover why Emily Carter of Imperfect Foods in San Francisco thinks Dana Gunders of ReFED is the Bombe. Photo by Andriya Rances

Karen Akunowicz, the chef/owner of Fox & the Knife in Boston and a James Beard award winner, has been dealing with a lot of highs and lows as of late. She’s a contestant on the current season of Top Chef All-Stars, but at the same time, was forced to furlough most of her restaurant team due to the current crisis. Karen quickly pivoted to takeout and delivery and has focused her offerings on homemade pasta and sauces, pantry items, “Spritz Kits,” and the most craveworthy hits from the Fox & the Knife menu. “I just thought that if I didn’t try, that I might look back and say, ‘Did I try my very hardest to keep us afloat, to keep going, to keep serving our community, to take care of our team?’” Be sure to tune in.Thank you to the Wines of Rioja for supporting this episode. Plus, Johanna Albertsson of Krupa Consulting tells us why she thinks photographer Andrea Czarnota is the Bombe. 

When you support restaurants with takeout or pickup, are you putting restaurant workers at risk? Tejal Rao, the California restaurant critic for The New York Times, asked this question in a recent column and it struck a chord with many of her readers. Tejal calls in from Los Angeles to talk about this issue, as well as what it means to be a restaurant critic during a global pandemic.Thank you to Ecole Ducasse and the Wines of Rioja for supporting our show. Find out why recipe developer Alexis deBoschnek in Los Angeles thinks Chowhound executive editor Hana Asbrink in New York City is the Bombe.

It’s a double dose of Ruth Reichl! We dipped into the Cherry Bombe Jubilee archive to bring you two great moments with the legendary editor and author. First up, Ruth reads from her most recent book, Save Me The Plums, a memoir of her time at the helm of Gourmet Magazine. In the second half of the show, Ruth talks to Chef Ruth Rogers of the iconic River Cafe in London, as well as head chef Sian Owen, from one of Jubilee’s keynote conversations. Plus, find out why Kristin Nelson of the Ardent Homesteader in Arden, New York, thinks Karen Washington from Rise & Root Farm is the Bombe!Thank you to Ecole Ducasse culinary school and the wines of Rioja for supporting our show.

On today’s show, we’re celebrating some of our friends in the chef community and airing a panel from our Jubilee Seattle conference with Chef Rachel Yang, Chef Renee Erickson, and Chef Makini Howell. These pillars in the restaurant community talk about leadership and navigating an ever-changing city. Chef Angie Mar of The Beatrice Inn in New York City and author of the new cookbook Butcher + Beast (and who happens to be a Seattle native!), moderated the panel, and Lara Hamilton, owner of the community cookbook store Book Larder, introduces everyone. Thank you to the Wines of Rioja for supporting today’s show. And thank you to our newest sponsor, Ecole Ducasse.

It’s the best of our baker talks. Since many of you are home right now and doing a lot of baking, we thought it would be nice to dip into our Food for Thought tour archives and bring you some of our favorite bakers from around the country. Get ready to hear from these amazing folks about their love of all things sugar, flour, and butter. At our Atlanta, Georgia, stop caker Amanda Faber shares her thoughts on the future of baking and the importance of the baking community. In Dallas, Texas, Sam Cade of the custom Cade’s Cakes talks about being a cake artist and her big move to New York City. In Houston, Texas, we hear from Rebecca Masson AKA The Sugar Fairy, owner of Fluff Bake Bar. Then in New Orleans, we hear from Joy the Baker about what being a baker means to her.Thank you to Kerrygold for supporting the Food for Thought tour and this mini-series.

Two of our favorite cookbook authors, Alison Roman of Dining In and Nothing Fancy, and Aran Goyoaga of Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood, sat down to chat for the final keynote conversation at the Cherry Bombe Jubilee Conference in Seattle this past November. Alison and Aran talk about the freelance hustle, California vibes, the cookbook creation process, and their least favorite word. (Spoiler alert: it’s “influencer.”). Don’t miss an engaging exchange between these two special members of the Bombesquad. Plus, Radio Cherry Bombe Producer Jess Zeidman tells us why she thinks the Restaurant Workers’ Community Foundation is the bombe! (If you’re a restaurant worker in need, check out the RWCF COVID-19 Emergency Relief Fund.)Thank you to the Wines of Rioja for supporting this episode. To learn more about their wide selection of wines visit riojawines.com/us.

Claire Saffitz fans, you’re in for a treat. We’re excited to bring you one of the most in-depth interviews that the Bon Appétit Test Kitchen star has ever done. Host Kerry Diamond sat down with Claire at the Bon Appétit offices in New York City to talk about her wildly popular videos, her upcoming cookbook, and life with her test kitchen colleagues. Claire also answers questions from the Bombesquad about her biggest inspirations, videos on her wish list, and what baking rules you can break. Thank you to Kerrygold, the makers of beautiful butter and cheese, from Ireland for supporting Radio Cherry Bombe.

“For me, being the most famous or richest designer in the world was never my priority,” said Norma Kamali. “I wanted my creative life.” During New York Fashion Week, this trailblazing fashion designer sat down with host Kerry Diamond in front of a live audience at Spring Studios in Tribeca. A fashion designer since 1969, Norma’s entrepreneurial spirit has kept her in business and at the cutting edge all this time. She also has been a wellness proponent for decades and shares her self-care tips and workout routines on social media. Norma is a beacon for everyone interested in professional and personal longevity.Thank you to the Wines of Rioja for supporting Radio Cherry Bombe. For more, visit riojawine.com/US.Plus, find out why Maritza Abreu of Pisqueya in Brooklyn, NY thinks she is the bombe! The conversation with Norma Kamali was part of a New York Fashion Week Series presented by IMG and sponsored by The Glenlivet.Don’t miss Radio Cherry Bombe Live on Instagram Stories. Illustration by Antonia Figueiredo.

Radio Cherry Bombe went on tour to find out what’s on the mind of food folk across the country, Once we finished our tour, we realized that three of our talks centered around one very iconic person in the food world: Julia Child. We know Julia’s pioneering spirit, culinary talent, and sheer joy in the kitchen inspires everyone in the Bombesquad and we wanted to share these stories with you.At our San Diego stop, Diane Rocha, a retired school teacher and enthusiastic amateur baker in California shares her very special connection to Julia.In Kansas City, Missouri, Christina Corvino, the co-owner and general manager of Corvino restaurant, tells us how Julia has encouraged her through the ups and downs of her professional journey.In Baltimore, Maryland, Jessica Grosman of With Health & Gratitude tells us about her special moment with Julia Child.Thank you to Kerrygold for supporting the Food for Thought tour and this mini-series.

From working as the first food editor at Martha Stewart Living to styling the food on Julie & Julia and It’s Complicated to writing cookbooks, Susan Spungen always has a lot on her plate. Her biggest project of late? She’s released her new cookbook Open Kitchen: Inspired Recipes for Casual Gatherings. Susan sat down with host Kerry Diamond to talk about her journey in the food world, the freelance life, and her beloved banana bread recipe. Plus, Jodi Liano, the founder of San Francisco Cooking School, tells us why she thinks SFCS Pastry Director Nicole Plue is the Bombe! Thank you to the Wines of Rioja for supporting this episode. 

It’s Radio Cherry Bombe on the road! We brought the “Food for Thought” tour to Portland, Maine, for a live recording at the Press Hotel. First up, we hear from Jacqueline Dole founder of Parlor Ice Cream Co. about what it means to live one’s dream and Briana Warner of Atlantic Sea Farms tells us how she became a seaweed farmer.In the second half of the show, we hear from Chef Erin French of The Lost Kitchen, Pastry Chef Briana Holt of Tandem Coffee, Chef Cara Stadler of Tao Yuan and BaoBao Dumpling House, Chef Rebecca Charles of Pearl Kennebunk Beach, Spat Oyster Cellar, and Pearl Oyster Bar, and Radio Cherry Bombe Host Kerry Diamond.Thank you to Kerrygold for supporting our tour. Be sure to try their beautiful cheese and butter! 

If snagging a hot restaurant reservation is your favorite competitive sport, you need to know Victoria Vaynberg. As the chief marketing officer of Resy, Victoria is helping expand what the reservations platform is all about. She and host Kerry Diamond talk about Resy’s Women of Food dinner series, marketing advice for small businesses, and her life with one-year-old twin daughters. Fun fact: Victoria is a member of a podcast club. Think book club, but with podcasts. Plus, find out why Nat Paull of Beatrix Bakes in Melbourne, Australia, thinks pastry chef and Last Course author Claudia Fleming is the bombe! Thank you to Rioja Wines, our new sponsor, for supporting this episode of Radio Cherry Bombe! Rioja is the premier winemaking region in Spain that’s home to more than 600 wineries. To learn more visit riojawine.com/us.

Radio Cherry Bombe stopped in Baltimore, Maryland, as part of its Food For Thought tour for a live episode at Bar Vasquez.Jessica Grosman of With Health & Gratitude, Chef Catina Smith of Just Call Me Chef, and Chef Cindy Wolf of the Foreman Wolf restaurant group spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring Jasmine Norton of Urban Oyster, Chef Donna Crivello of Cosima restaurant, Chef Amanda Mack of Crust By Mack Bakery, and Radio Cherry Bombe host Kerry Diamond.   Thank you to Kerrygold and Visit Baltimore for supporting our Baltimore episode.

We’re airing three very special moments from our first-ever Jubilee Seattle. First, we’ll hear how pastry chef Crystal Chiu went from working for Speaker Nancy Pelosi to making beautiful desserts at Seattle hot-spot Canlis. Then, we will hear about Chef Emme Ribeiro Collins amazing journey with a special introduction from Cherry Bombe cover girl Sophia Roe. Last, an insightful conversation between Radio Cherry Bombe host Kerry Diamond and biohacker Van Nguyen sheds light on keto diets, intermittent fasting, and other data-driven wellness practices. Plus, Cherry Bombe member and baker Tiff Bryant tells us why they think Moonlynn Tsai of Kopitiam in New York City is the bombe!

Radio Cherry Bombe stopped in Houston, Texas last year as part of its Food For Thought tour for a live episode at Nancy’s Hustle.Zay Gamez and Cat Janda of Finca Tres Robles, Rebecca Masson of Fluff Bake Bar, and Anita Jaisinghani of Pondicheri restaurant spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring pastry chef Julia Doran of Nancy’s Hustle, coffee expert Ecky Prabanto of Greenway Coffee Company, bartender Alba Huerta of Julep, and Radio Cherry Bombe host Kerry Diamond.   Thank you to Kerrygold for supporting our tour.

The James Beard Awards have been called the Oscars of the food world, and most chefs and restaurateurs hope to snag one in their lifetime. But who is James Beard? And who is behind the awards? James Beard Foundation CEO Clare Reichenbach sat down with host Kerry Diamond to learn more about the awards process, the namesake gourmet behind the operation, and what Clare and her team are doing to make the Foundation a more vibrant, modern organization. Clare also gets personal about her life as a single mom and the decisions she faced about starting a family on her own. To learn more about James Beard Foundation initiatives and events, visit https://www.jamesbeard.org/awards/ticketsPlus, find out why co-owner and operator Kiki Aranita of Poi Dog in Philadelphia thinks Jiyun Jennifer Yoo of Gotham Grove in NYC is the bombe! 

The Radio Cherry Bombe Food For Thought tour stopped in Asheville, North Carolina, for a live episode during the city’s inaugural Chow Chow food festival. Chef Ashleigh Shanti of Benne on Eagle, chocolatier Jael Rattigan of French Broad Chocolate, and Dr. Cynthia Greenlee spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring Chef Katie Button of Katie Button Restaurants in Asheville, Chef Vivian Howard of the award-winning TV program A Chef’s Life, Chef Cheetie Kumar of Garland in Raleigh, and Radio Cherry Bombe host Kerry Diamond.    Thank you to Kerrygold, the makers of beautiful butter and cheese, for supporting our tour.

Travel with us in pursuit of the perfect loaf, from Paris to Ann Arbor, Michigan, to a classroom at the Food & Finance High School in New York City. First, Apollonia Poilâne shares the story of her legendary family business and her first English-language cookbook, Poilâne: The Secrets of the World-Famous Bread Bakery. Later in the show, we have a special interview with Amy Emberling, a managing partner at Zingerman’s Bakehouse and co-author of the bakery’s cookbook. Our interview with Amy was recorded on career day at New York City’s Food & Finance High School. Stay tuned to hear why Chef Catie Randazzo of Ambrose & Eve and Preston’s: A Burger Joint in Columbus, Ohio, thinks Chef Marcia Ginsberg is the bombe!  

It’s Radio Cherry Bombe on the road! Join us for our live Food “For Thought” tour stop in Philadelphia, Pennsylvania, at Triple Bottom Brewing. First up, we hear from tea expert Alexis Siemons on the pre-Internet joy of “pre-eating,” and restaurateur Jill Weber of Sojourn Restaurant Group talks about her culinary and cultural experiences as an archaeologist. In the second half of the show, we hear from restaurateur Ellen Yin, Philadelphia’s dynamic duo restaurateur Valerie Safran and Chef Marcie Turney, Chef Justine MacNeil of Fiore Fine Foods, Triple Bottom Brewing co-owner Tess Hart, and Radio Cherry Bombe Host Kerry Diamond.Thank you to Kerrygold for supporting our tour. Be sure to try their beautiful cheese and butter! 

“It’s alchemy, but it’s also the right person with the right message at the right time,” said Andy McNicol, a literary agent at entertainment giant WME. Andy’s stellar client list includes Chrissy Teigen, Lin Manuel Miranda, Alicia Keys, Sophia Amoruso of Girlboss, and even Cherry Bombe. Andy stopped by Radio Cherry Bombe to share her thoughts on how to find an agent, what cookbook publishers are looking for today, and how much a social media following matters. If you’ve got a project in your brain or in the works, be sure to give a listen for some insight on bringing your idea to life. Thank you to today’s sponsor: the book Sugar Free Three by Michele PromaulaykoStay tuned to hear why gluten-free blogger Jannell Lo of My BF is GF  thinks cookbook author Leela Punyaratabandhu is the bombe

“My identity was completely lost,” said Crystal De Luna-Bogan, the chef and co-founder of The Grilled Cheeserie in Nashville, who struggled with post-partum anxiety after giving birth to her daughter last year. With the help of family, friends, and professionals, Crystal was able to get to a healthier place and is now learning how to balance motherhood with the chef life and the realities of being an entrepreneur. Today, she and her husband Joseph Bogan have three locations of The Grilled Cheeserie and they are busy serving up some of the best sandwiches in Music City. We, of course, asked Crystal for some tips for making the best grilled cheese ever.Thank you to today’s sponsor the book Sugar Free Three by Michelle PromolaykoStay tuned to learn why Destiny Luna of The Wing thinks Martha Stewart is the bombe.

Radio Cherry Bombe stopped in San Diego, California, last year as part of its Food For Thought tour for a live episode.Retired school teacher Diane Rocha, Monica Maccioni of Bobboi Natural Gelato, and Laura Johnson of You & Yours Distilling Co. each spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring farmer Mai Nguyen, Chef Claudette Zepeda, baker Crystal White of Wayfarer Bread, and Radio Cherry Bombe host Kerry Diamond.    Thank you to Kerrygold for supporting our tour.

Are you a proponent of plant-based eating? Love farmers’ markets? Then you’ll love this episode with Local Roots founder Wen-Jay Ying and cookbook author/chef Amy Chaplin. Wen-Jay shares how the lead singer of The Flaming Lips inspired her career path and led to the founding of Local Roots, a CSA based in New York City. In the second half, Amy joins us to talk about her new cookbook, Whole Food Cooking Every Day, and reveals her plans for a restaurant in Tribeca that she’s opening with her sister. Also, learn why Hetty McKinnon, the cookbook author Neighborhood, Community, and Family, why she thinks Leetal Arazi of New York Shuk is the Bombe. This episode is presented by the book Sugar Free Three by Michele Promaulayko. 

Radio Cherry Bombe stopped in Kansas City, Missouri, last year as part of its Food For Thought tour for a live episode at Corvino Supper Club & Tasting Room.General Manager and Co-Owner Christina Corvino of Corvino, sommelier Caitlin Corcoran, and Aasma Tufail & Katie Curk of Chai Shai each spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring Marissa Gencarelli of Yoli Tortilleria, Chrissy Nucum of KC Pinoy, Megan Garrelts of Bluestem and Rye restaurants, Beth Barden of Succotash, and Radio Cherry Bombe host Kerry Diamond.Thank you to Kerrygold for supporting our tour.

Camilla Marcus is one of the most dynamic women on the food scene. Not only is she the founder of west-bourne, the rule-bending, community-minded all-day eatery in SoHo, but she is a change agent pushing the industry to confront the challenges faced by working families. Camilla, who became a mom recently, has partnered with a local child care company and is providing her employees with subsidized access to daycare and nightcare. Tune in to hear how Camilla is making it happen. Also, learn why blogger Laura Scherb of Page And Plate thinks Emily Nejad of Bon Vivant Cakes is the bombe! This episode is presented by Sugar Free Three by author Michele Promaulayko.

Radio Cherry Bombe stopped in Columbus, Ohio, last year as part of its Food For Thought tour for a live episode at the headquarters of Jeni’s Splendid Ice Creams.Paula Haines of Freedom a la Cart, Chef Cara Mangini of Little Eater, and Faith Durand of The Kitchn each spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring Chef Catie Randazzo of Preston's and Ambrose & Eve, Badisha Nag of Create Your Curry, Ms. Ena of Ena's Caribbean Kitchen, Jeni Britton Bauer of Jeni’s Splendid Ice Creams, and Radio Cherry Bombe host Kerry Diamond.Thank you to Kerrygold for supporting our tour.

From pink peppermint ice cream to raspberry jam and a holiday ham, Christine Tobin had to bring the food of Little Women to life on the big screen. As the food stylist for the highly anticipated adaptation by writer-director Greta Gerwig, Christine immersed herself in the life of author Louisa May Alcott and mid-1800s Massachusetts, where Louisa lived and where the book and film are set. Christine is a different kind of food stylist, who avoids movie-magic food tricks in favor of food that actors can actually eat. Tune in to hear about her behind-the-scenes take, her work as key food stylist at Christopher Kimball’s Milk Street, and what advice she has for aspiring food stylists. Stay tuned to hear why Tara Hankinson the co-founder of TALEA Beer Co. thinks Suellen Tunney is the Bombe! 

Radio Cherry Bombe stopped in Savannah last year as part of its Food For Thought tour for a live episode at Cheryl Day’s Back In The Day Bakery.Natalie Freihon of the Fat Radish, Julia Levy of the Peach and Prosperity podcast, and Kate Dowdle of the Savannah Bee Company each spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring baker Cheryl Day of Back in The Day Bakery, alchemist Jovan Sage of Sage’s Larder, Chef Mashama Bailey of The Grey, and Radio Cherry Bombe host Kerry Diamond.Thank you to Kerrygold for supporting our tour.

Nothing can slow down Susan Feniger. She’s been a pioneer in so many regards, from food television (Two Hot Tamales, anyone?) to food radio to being one of the few female chef/owners on the Strip in Las Vegas. She’s also had an enduring and endearing relationship with her business partner, Mary Sue Miliken, who she met on the line in Chicago in the ‘70s. The two recently opened their newest restaurant, Socalo, an all-day California eatery, in Santa Monica. On top of all of this, Susan is on the board of the Los Angeles LGBT Center, where she helped establish a ground-breaking culinary program. Stay tuned to learn why producer-cookbook author Lauren Deen thinks Pam Cannon of Ballantine Books is the Bombe.

With one million Instagram fans and counting, Tieghan Gerard knows a thing or two about food—and social media. But it wasn’t always that way. Tieghan launched Half Baked Harvest as a teenager and taught herself how to cook, style food, and take pictures. Today, she’s known for crave-worthy recipes, like her Creamy French Onion Pasta Bake and Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans. (Hello.) Host Kerry Diamond sits down with Tieghan to talk about her journey from fashion-focused teenager to food world sensation, and her new cookbook, Half Baked Harvest Super Simple.Plus, sous chef Rhodora Levy of Gourmondo Catering in Seattle, WA tells us who she thinks is the bombe.Thank you to Emmi cheese from Switzerland and Le Cordon Bleu for supporting Radio Cherry Bombe.

These days, everyone is hungry for more advice, especially about being an entrepreneur or finding smarter ways to run a business. For Follow The Leader, our special mini-series, we’re talking to four women at different stages of their careers about how they handle key aspects of their business. On this episode, host Kerry Diamond sits down with Tren’ness Woods-Black, the vice president of communications for the historic Sylvia's in Harlem. Tren’ness’s grandmother Sylvia Woods opened the business in 1962 and today, her namesake spot is one of the most famous restaurants in the country. Tren’ness shares how the family has kept the legacy and the business alive through a combination of community, authenticity, and real estate smarts. Thank you to Uber Eats for supporting Follow The Leader. To learn more about working with Uber Eats, visit UberEats.com/Bombesquad.

Sonoko Sakai’s life changed when she started teaching her friends how to cook. Her classes grew in popularity and now those lessons can be found in her new cookbook, Japanese Home Cooking: Simple Meals, Authentic Flavors. Sonoko stopped by Radio Cherry Bombe to talk about her interesting life, from her childhood spent moving to various cities with her airline executive father and housewife mother, to her time as a producer in the film industry. Today, Sonoko champions simplicity in her food, great ingredients, and heritage grains. Plus, stay tuned to find out who recipe developer and cook Lee Kalpackis thinks is the bombe! Thank you to Emmi cheese from Switzerland and Le Cordon Bleu for supporting Radio Cherry Bombe.

These days, everyone is hungry for more advice, especially about being an entrepreneur or finding smarter ways to run a business. For Follow The Leader, our special mini-series, we’re talking to four women at different stages of their careers about how they handle key aspects of their business. On this episode, we’re talking about company culture with Dianna Daoheung. Dianna is the head baker and a partner at Black Seed Bagels in New York City. Dianna has been with Black Seed since day one and she’s seen the culture evolve as the company has grown from one store to seven locations with more than 100 employees. Learn how Dianna keeps her crew and community inspired and connected as Black Seed scales.Thank you to Uber Eats for supporting Follow The Leader. To learn more about working with Uber Eats, visit UberEats.com/Bombesquad.

Honey Butter Fried Chicken in Chicago and Honey & Co. in London have a lot in common. They’re making crave-worthy food, have cult followings, and are working hard to be mindful businesses. In the first half of the show, host Kerry Diamond talks to Christine Cikowski, co-founder of Honey Butter Fried Chicken. Their menu alone is a reason to visit them in Chicago, and so is her story of building an employee-focused business. Then, we’ll be talking to Sarit Packer and Itamar Srulovich of London’s Honey & Co. restaurants about their take on Middle Eastern food and their latest cookbook, Honey & Co. At Home.Plus, stay tuned to find out who Mariam Parker, the Executive Director of the Austin Food & Fine Alliance, thinks is the Bombe.Thank you to Emmi cheese from Switzerland and Le Cordon Bleu for supporting Radio Cherry Bombe.

These days, everyone is hungry for more advice, especially about being an entrepreneur or finding smarter ways to run a business. For this series, we’re talking to four women at different stages of their careers about how they handle key aspects of their business. On this episode, we’re talking about empire-building with Amelie Kang. Amelie is one of the founders of Málà Project and Tomorrow in Manhattan. After opening her first location of Málà Project, Amelie knew that she wanted to expand, but the question was where, how, and for how much. Tune in to hear how she made these decisions and lessons she learned along the way.Thank you to Uber Eats for supporting Follow The Leader. To learn more about working with Uber Eats, visit UberEats.com/Bombesquad.

Sofia Coppola, the trailblazing director behind such films as The Virgin Suicides, Marie Antoinette, and Lost In Translation, is our kind of gal. She loves restaurants, recipes, and cookbooks, and even has her own signature wine collection. She stopped by to talk with host Kerry Diamond about the Francis Ford Coppola Winery, the family wine business started by her father in the 1970s, as well as her upcoming film for Apple TV+, her favorite places to eat in New York City, and what she makes her daughters for dinner. Plus, find out who Nicky Chang of Junzi Kitchen in NYC thinks is the Bombe.Thank you to Emmi cheese from Switzerland and Le Cordon Bleu culinary schools for supporting Radio Cherry Bombe. 

These days, everyone is hungry for more advice, especially about being an entrepreneur or finding smarter ways to run a business. For Follow The Leader, our special mini-series, we’re talking to four women at different stages of their careers about how they handle key aspects of their business. On this episode, host Kerry Diamond sits down with Umber Ahmad, the founder and financier behind Mah Ze Dahr Bakery in New York City. Before she was a baker, Umber worked as a finance executive and she’s here to share her hard-earned knowledge about raising money, financing your business, and planning for the future.Thank you to Uber Eats for supporting Follow The Leader. To learn more about working with Uber Eats, visit UberEats.com/Bombesquad.

This show is going to make you want to grab your passport and go! In this special double episode, Cherry Bombe Culinary Director Kia Damon interviews two cookbook authors whose new works will make you want to cook and travel. First, Chef Whitney Otawka shares the inspiration behind her first book, Saltwater Table: Recipes from the Coastal South. They talk oyster roasts, mangoes, and why Floridian food traditions need more love. And in the second half, we cover a very different destination. Kia talks with author Meredith Erickson about her first solo cookbook, which was six years in the works, Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops, and what makes Alpine cuisine so unique. And find out who Hallie Sharpless in Washington D.C. thinks is the Bombe. Thank you to Emmi cheese from Switzerland and Le Cordon Bleu for supporting Radio Cherry Bombe.

When Dini Rao discovered her passion, there was no holding her back. She went from hosting wine tastings in her dorm room to working in the wine department at Christie’s to launching her own company, Life In Vino. Dini has a lot to teach us about following your bliss, breaking down boundaries, and being an entrepreneur. And as a bonus, she shares her picks for what to drink with your Thanksgiving meal. Also, joining us for the speed round is the newest member of Cherry Bombe, Maria Sanchez. Discover Maria’s desert-island food celeb pick and more. Stay tuned to the end to discover who Elizabeth Emery of Vancouver With Love thinks is the bombe. Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show.

The Last Course is back! The influential dessert cookbook from 2001, by pastry chef Claudia Fleming and writer Melissa Clark, has been reissued. For years, The Last Course was one of the most coveted out-of-print cookbooks around; now it’s here for a new generation to discover. Claudia, who today runs North Fork Table & Inn in Southold, N.Y., stopped by Radio Cherry Bombe to talk about her beloved book, her unexpected career trajectory from dancer to world-class pastry chef, what desserts she’s best known for, and more. Be sure to tune in!Plus, stay tuned to find out who food and brand marketer Julia Marino from Seattle, Washington, thinks is the bombe.Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show. 

It’s a two-parter! First up, a treat for all of you sourdough and fermentation fans out there. Baker Sarah Owens is here to talk about starters, starting over, and her new book, Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes. In the second half of the show, Bombesquad member Lauren Goldstein sits down with cookbook author Adeena Sussman to talk about her new book Sababa and how she fell in love with Israeli food. It’s a delicious episode, so don’t miss it. Plus, stay tuned to find out who home baker Katrina Goddard from Jacksonville, Florida, thinks is the bombe!Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show. 

“I suck at doing nothing,” admits Rachael Ray, the TV trailblazer who makes her Radio Cherry Bombe debut today. This woman has a killer work ethic and more projects than we could even count, and she shows no signs of slowing down. Tune in to hear why she’ll never retire, how she got her start, and what led to her new cookbook, Rachael Ray 50: Memories and Meals From a Sweet and Savory Life. Stay tuned to hear who Kelly Barnhart, the owner of Vibrant in Houston, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

Alison Roman’s bestselling books aren’t about entertaining. They’re “having people over” books, as she explains. So, what better way to celebrate the release of her new book Nothing Fancy than by stopping by her Brooklyn apartment for a chat. She and host Kerry Diamond talk about what’s in her pantry, what’s in her future, and what’s on her mind. Get your tinned fish, chickpeas, and natural wine and get ready. Stay tuned to hear who writer Ashley Elizabeth of Sweet Pea Lifestyle in Asheville, North Carolina, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

If anyone knows how to hustle, it’s Angie Mar. She took over the reins of the Beatrice Inn and turned the West Village spot from ho-hum to white hot, becoming a celebrated chef in the process. Angie just released her first cookbook, Butcher + Beast, and it’s as lush, creative, and contemporary as she is. We should also mention, like the Bea, it’s very, very carnivorous. Host Kerry Diamond sits down with Angie at the Beatrice Inn to talk meat, fashion, family, and hard work. Don’t miss their talk. Stay tuned to hear who Amanda Saab of Butter Bear Shop in Livonia, Michigan, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

Aran Goyoaga is the much-loved creative behind the blog Cannelle et Vanille, and her new cookbook of the same name has just launched. It features Aran’s lush signature photography and beautiful gluten-free recipes. Aran stopped by to talk about her new book, her adopted hometown of Seattle, her unlikely career, and her thoughts on being an influencer. Stay tuned to hear who writer Austa Clausen thinks is the Bombe!  Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

It’s time to get in tune with Carla Lalli Music, mom, Bon Appétit food editor,  YouTube star, and author of the hot cookbook, Where Cooking Begins. Carla’s had quite the career, and has gone from Shake Shack to Martha Stewart to the halls of Condé Nast. Host Kerry Diamond stopped by Bon Appétit HQ for a chat with this food media phenom about galettes, working moms, farmers’ market secrets, and more. Stay tuned to hear who Ali Banks of Chopt Creative Salad Company thinks is the Bombe! Thank you to Le Cordon Bleu Culinary Schools and Emmi for supporting our show.

What happens when the Queen of Pasta and the Queen of Fashion get together for a chat? You’re about to find out. This week’s show is a special conversation between Chef Missy Robbins of Lilia and Misi restaurants in Brooklyn, and InStyle Magazine Editor-In-Chief Laura Brown. These two powerhouse personalities took over the Jubilee 2019 stage to discuss Missy’s culinary journey, her battle with breast cancer, why she’s done with “female chef” awards, and more. It’s a can’t-miss conversation packed with wisdom, emotion, and a few laughs.Introducing Missy and Laura is Martha Hoover, founder and president of Patachou, the Indianapolis-based restaurant group with a mission to help local children facing hunger and food insecurity issues.Stay tuned to hear who Chef Uno Immanivong, the CEO of Chef Uno Brands in Dallas, Texas, thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Emmi for supporting our show.

Bakers: Stop everything you’re doing! Beloved cookbook author Dorie Greenspan sits down with Joy Wilson AKA Joy The Baker about life, Julia Child, birthday cakes, and more. These two baking superstars were recorded at Jubilee NYC 2019 this past spring and it’s a conversation you don’t want to miss, whether you love baking or just love eating baked goods.Introducing Dorie and Joy is Christina Ha, co-founder and co-owner of Macaron Parlour and Meow Parlour in New York City.Stay tuned to hear who chef Mayumi Hattori of The Club Car Restaurant in Nantucket, Massachusetts, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Is your favorite food headed for extinction? Climate change is causing farmers around the world to rethink what they grow and how they grow it, which is going to impact what you eat in the very near future. This climate change-food connection is the subject of Amanda Little’s important new book,The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World. A mom, journalist, and Vanderbilt University professor, Amanda breaks down this scary subject in her no-nonsense way. Spoiler alert: We’re not as f*&%ed as you think we might be. Stay tuned to hear who chef Amy Brandwein of Centrolina in Washington D.C. thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Madhur Jaffrey is more than an icon. As Padma put it at this year’s Cherry Bombe Jubilee Conference, “She is the greatest living writer on Indian food—ever.” Padma, the Top Chef star and best-selling author, interviewed Madhur at Jubilee and it was a riveting conversation that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, like Priya Krishna and Meera Sodha. Madhur, who has written dozens of cookbooks, published her latest this spring, *Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot. * Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks Provisions and Caribbean Potluck. Stay tuned to hear who Ellen King of Hewn in Evanston, Illinois, thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

One of the most unique chefs in America, Iliana Regan of Elizabeth Restaurant in Chicago, stops by Radio Cherry Bombe to talk about her searing new memoir, Burn The Place. She and guest host Jordana Rothman, Food & Wine magazine’s restaurant editor at large, talk identity, failure, and the power of memory. Iliana shares the reasons she closed her second restaurant, Kitsune, and explains how her newest venture, the Milkweed Inn B&B in Michigan’s Upper Peninsula, is an exit strategy of sorts. And we do a speed round with Cherry Bombe staffer Audrey Payne. Find out what Audrey would never eat and why MasterChef Australia is a national obsession. Stay tuned to hear who Suzanah Raffield of Camp Craft Cocktail thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Erika Nakamura and Jocelyn Guest are true triple threats: butchers, business women, and new moms. The former butcher duo behind White Gold just launched J&E Smallgoods, their new delicious, responsibly-sourced sausage company. Stay tuned to hear how they’ve built their business while raising their new baby Nina as they stop by Cherry Bombe to talk meat, money, and more. Plus, hear who Allison Morisano of The Grey in Savannah, Georgia thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Is there such a thing as too much Priya Krishna? We certainly don’t think so! The journalist, Cherry Bombe contributor, and author of the hit cookbook, Indian-ish: Recipes and Antics from a Modern American Family, visits Cherry Bombe HQ to catch up with host Kerry Diamond. They discuss favorite recipes, Bon Appétit YouTube videos, and how Priya’s life has changed since her book was published this past spring. In the second half, we’ll hear Priya’s talk from our Jubilee 2019 Conference with an introduction by Brooke Caison of Ovenly. Stay tuned to hear who writer Lauren Elyse Garcia thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

For Valerie Rubin, it’s all about being a teacher, not a boss. Valerie is a culinary innovations consultant for US Foods in Los Angeles and she works to help mom & pop eateries throughout the city be successful. This guardian angel of small eateries shared some great advice on developing your company culture, helping your employees succeed, and explaining the “why” not the “how.” (You’ll definitely have an a-ha moment when you hear her explain that one.) It’s advice that can benefit everyone, regardless of industry, and regardless of your place in the company. Stay tuned to hear who Camille Moores of @camicooks thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Chef Missy Robbins of Lilia and Misi restaurants is the pasta queen of New York and writer Katie Parla knows Italy better than some Italians. These two sat down for a special conversation at The Wing in SoHo in New York City to talk all things Italy. They also discuss Missy’s career, need-to-know travel tips, and Katie’s new cookbook, *Food of the Italian South. * Who does Katie McCall of Two Wild Seeds in St. Charles, Illinois, think is the bombe? Stay tuned to find out! Thank you to Le Cordon Bleu culinary schools and Traeger Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Meet the original Grill Girl: Elizabeth Karmel, chef, tamer of flames, baker of cakes, and super taster. Elizabeth joins host Kerry Diamond to talk about her new cookbook, Steak and Cake: More Than 100 Recipes To Make Any Meal A Smash Hit, and her culinary path, which has taken her from North Carolina to the beach town of Amagansett, New York, with lots of stops in between. Learn the real secret of good grilling (spoiler alert: It starts with the “will to grill,” says Elizabeth) and find out what it means to have taste memory. Who does Calli Marie of Brew Five Points think is the bombe? Stay tuned to find out! Thank you to Le Cordon Bleu culinary schools and Traeger Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Michelle Hernandez of San Francisco’s Le Dix-Sept Pâtisserie has had a fascinating career that’s taken her from start-up to corporate fashion to the food biz. From her college dorm to the top restaurants of Paris, this talented pastry chef has had quite the professional—and personal—journey. Join Michelle and host Kerry Diamond as they talk about her path and what’s next for her and her business. And bonus: learn how to pronounce nougat like the fancy foodie you are. Curious who Cheryl Day of Back in the Day Bakery thinks is the bombe? Stay tuned. Thank you to Le Cordon Bleu and Traeger Grills for supporting our show. And don’t forget to support the Food Bank for New York City’s Hunger Doesn’t Take a Break initiative.

Tune in to hear two legends—author Ruth Reichl and Chef Ruth Rogers of The River Cafe in London—In conversation at the 2018 Cherry Bombe Jubilee conference. They talk about running a mindful restaurant, motherhood, and the early days of Chef Ruth’s legendary restaurant. The two women are joined by Sian Wyn Owen, head chef of The River Cafe. At the end of the show, photographer Samantha Parquette tells us who she thinks is the Bombe. Thank you to Le Cordon Bleu and Traeger Grills for supporting Radio Cherry Bombe. Be sure to visit foodbanknyc.org to learn how you can help the Food Bank For New York with its Hunger Doesn’t Take A Break campaign to fight childhood hunger in the summer months.

Sometimes life leads you in a direction you don’t expect. Pastry Chef Amanda Bankert never thought she’d be an American in Paris, turning out the tastiest donuts in the city. And Creative Director Joline Rivera never thought she’d launch the world’s first print magazine dedicated to cooking with cannabis. But here they are, running their respective businesses--Boneshaker Doughnuts and Kitchen Toke. The two women join host Kerry Diamond to talk about their paths and their pivots. Allison D’Aurizio of 1748 Bakehouse shares who she thinks is the Bombe. Thank you to Handsome Brook Farm Pasture Raised Organic Eggs, Le Cordon Bleu Culinary School, and Traeger Grills for supporting Radio Cherry Bombe!

Lazarus Lynch is a new kind of chef. He’s not attached to a restaurant; instead, the world is his kitchen. He’s a cook, author, performing artist, entrepreneur, and Food Network Digital host. He’s also the talent behind the colorful new cookbook, Son of a Southern Chef: Cook With Soul. Lazarus stopped by Radio Cherry Bombe to talk about his book, his father, and what’s next as he blazes his own trail in the culinary world. Give a listen! At the end of our show, Eliza Loehr of the Food Education Fund tells us who she thinks is the bombe. Thank you to Handsome Brook Farm and Le Cordon Bleu for supporting Radio Cherry Bombe.

The Salt Fat Acid Heat star joined us for a special screening of her Netflix hit at the Wythe Hotel earlier this spring as part of the Cherry Bombe Jubilee weekend. Following the viewing, Samin sat with New York Times journalist Jazmine Hughes for a conversation about the show, working in professional kitchens, her acting abilities, and more. Tune in for their chat and the audience questions. Plus, find out who Maia Welbel thinks is the Bombe! Thank you to Handsome Brook Farm Pasture Raised Eggs for supporting our show.

Think the wine world is old fashioned and stuffy? You need to hear from today’s guests. First up, Nikki Huganir and Erica Blumenthal, the founders of Yes Way Rosé. What started as an Instagram account is now a full-fledged business that includes a signature rosé, sparkling wine, and canned wine, plus a brand new cookbook. In the second half of the show, we’re airing sommelier Cha McCoy’s talk from this year’s Cherry Bombe Jubilee conference titled “More Than Moscato.” Tune in to hear Cha’s challenge to the wine industry. Introducing Cha is filmmaker Maya Oren of Mojalvo. Plus, find out who Amy Larson of Overseasoned thinks is the Bombe! Thank you to Handsome Brook Farm Pasture Raised Organic Eggs for sponsoring our show.

The industry dynamo Gabriela Cámara talks to us about her recipes and convictions not just for the food world, but for the world at large. Gabriela is the force behind Contramar in Mexico City, Cala in San Fransisco, and the upcoming Onda in Los Angeles, which she opening in partnership with Jessica Koslow of Sqirl. Gabriela has just published her first cookbook My Mexico City Kitchen, a collection of her top recipes, advice, and observations. Gabriela also shares her latest work outside of the kitchen: working with the Mexican government to promote food safety, security, and sustainability. Plus, Jen Jacobs of Wandering Whisk tells us who she thinks is the Bombe!

If the restaurant world was a baseball league and we had to pick our rookie of the year, Cherry Bombe’s money would be on Kia Damon. This young chef is mindful, stylish, and hilarious, and she cooks like a dream at her restaurant Lalito in Manhattan’s Chinatown. Tune in to hear what Harry Potter has to do with Kia’s career trajectory, her early days in Florida, and what icon Edna Lewis means to her. Plus, Natalie Popkave of The Bee And The Baker tells us who she thinks is the Bombe! Thanks to Handsome Brook Farm Pasture Raised Organic Eggs for sponsoring this season of Radio Cherry Bombe!

One of our favorite Australian exports? Hetty McKinnon! She’s a champion of salads, an indie magazine publisher, and one of the nicest people in Cherry Bombe’s hood. She’s also written and produced three cookbooks that beautifully illustrate what’s important to her: Community, Neighborhood, and her newest one, Family. Tune in and hear about Hetty’s early years in Australia as the daughter of immigrants, the journey that led her to Brooklyn, and some easy salad dressing recipes. Plus, find out who Emma Glubiak of The Kitchn and Apartment Therapy tells us who she thinks is the Bombe! Thanks to Handsome Brook Farm Pasture Raised Organic Eggs for sponsoring this season of Radio Cherry Bombe!

What’s better than enjoying produce when it’s meant to be enjoyed. Today’s guest totally agrees. It’s Anna Jones, the London-based champion of farmers markets and seasonal eats. Her beautiful new book, The Modern Cook’s Year, walks us through more than 100 recipes that highlight ingredients at their peak. We’re excited to welcome this British Bombesquad member back to Radio Cherry Bombe. Tune in to hear about everything from rhubarb to the unlikely way her brilliant career got off the ground. Plus, Amanda Orlando of Everyday Allergen-Free tells us who she thinks is the Bombe! Thanks to Handsome Brook Farm Pasture Raised Organic Eggs for sponsoring this season of Radio Cherry Bombe!

What’s the scoop on Coolhaus? It’s the largest female-founded and -fueled ice cream brand in America. CEO and co-founder Natasha Case stopped by Cherry Bombe HQ to take host Kerry Diamond from origin story to today. Who ever thought a brand launched in a busted-up postal truck at Coachella offering ice cream sandwiches inspired by architects (Mies Vanilla Roh, anyone?) would be a contender for supermarket domination. Watch out, Häagen-Dazs. Natasha says the journey has required conviction, confidence, and a love of change. Tune in to hear how one of the coolest execs around makes it happen. Plus, Madison Trapkin of GRLSQUASH tells us who she thinks is the Bombe! Thanks to Handsome Brook Farm Pasture Raised Organic Eggs for sponsoring this season of Radio Cherry Bombe!

When Carla Hall first appeared on Top Chef, it was clear she was a star in the making. An accountant and model turned caterer, Carla stole the show, even though she ultimately had to pack her knives and go. Today, Carla is a force in the industry with TV gigs and multiple cookbooks, including her latest, Carla Hall’s Soul Food: Everyday and Celebration. We talk highs and lows with Carla, from interviewing First Lady Michelle Obama onstage in Cleveland for the Becoming tour to opening and closing her Brooklyn restaurant. Carla’s “six-word novel”? “Say yes, adventure follows, then growth.” At the end of the show, find out who Becky Sue Wilberding of Baking the Goods thinks is the Bombe. Thanks to Handsome Brook Farm Pasture Raised Organic Eggs for sponsoring this season of Radio Cherry Bombe!

How do you save family recipes when your grandmother never writes them down? Anna Francese Gass tackles this culinary conundrum in her new cookbook, Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna spent time cooking with matriarchs who immigrated to America and learned the secrets behind their greatest hits. The cookbook is based on Anna’s blog, which she launched after years of testing recipes for the likes of Martha Stewart and Food52. We talk everything from her mother’s meatballs (the best we’ve ever had) to getting stranded on a desert island with Oprah. Also, find out who Nikki Pensabene of byPensa in New York City thinks is the Bombe! Thanks to Handsome Brook Farm Pasture Raised Organic Eggs for sponsoring this season of Radio Cherry Bombe!

In honor of Passover, we’re talking everything from matzo to schmaltz. Alana Newhouse, the editor in chief of Tablet, stops by to discuss her new book, The 100 Most Jewish Foods, with Cherry Bombe Special Projects Director (and matzo ball soup aficionado) Lauren Goldstein. In the second half of the show, Radio Cherry Bombe Associate Producer Jess Zeidman talks to Liz Alpern of Queer Soup Night and The Gefilteria about all things gefilte fish and why she’d invite Oprah to her seder. Plus, Executive Pastry Chef Paola Velez of Kith & Kin in Washington, D.C., tells us who she thinks is the bombe. Special thanks to Handsome Brook Farm Pasture Raised Organic Eggs for supporting this season of Radio Cherry Bombe!

A special episode featuring a conversation between Nigella Lawson and Salt Fat Acid Heat’s Samin Nosrat taped in 2018 at the 5th annual Cherry Bombe Jubilee NYC. These culinary game-changers discuss everything from what it means to be a home cook, the differences between American and British desserts, and which women in the culinary world inspire them. Plus, Radio Cherry Bombe Associate Producer Jess Zeidman guest hosts and we get to find out who Kerry Diamond thinks is the bombe! Thank you to Handsome Brook Farm Pasture Raised Organic Eggs for supporting Radio Cherry Bombe!

Joey Wölffer did not want to join the family business. Her father had founded Wölffer Estate Vineyard, the pioneering winery located in the Hamptons, but Joey was interested in the world of fashion. After tragedy struck, she changed course and has been a big part of the brand’s evolution, from the new label design to the expansion into non-alcoholic options. In the second half of our show, we’re joined by Adele Nelson, director of Chefs Cycle, the annual 300-mile endurance ride benefitting No Kid Hungry, and Chef Elizabeth Falkner, one of this year’s cyclists. Chefs Cycle will take place May 14th through 16th in Santa Rosa, California. To donate or get involved, head to chefscycle.org. Thank you to Lydia Weintraub for sharing that she thinks that Deb Perelman of Smitten Kitchen is the bombe! And thank you to Handsome Brook Farm Pasture Raised Organic Eggs for supporting Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast.

Can you believe? We’ve interviewed hundreds of women in and around the food world since Radio Cherry Bombe launched in May 2014 and host Kerry Diamond takes a look back at the special moments. Hear an interview with Ina Garten by our original host, author and activist Julia Turshen. We’ve got an exclusive Jubilee recording from Sharon Richardson of Just Soul Catering, a viral recipe confession from Sarah Kieffer of the Vanilla Bean Blog, and a hustle how-to from Ellen Bennett of Hedley & Bennett. Catch shoutouts from past guests, including Gabi Vigoreaux of Smith Canteen, Hot Bread Kitchen founder Jessamyn Rodriguez, and Christina Ha of Macaron Parlour and Meow Parlour, and a special thank you to our guest hosts. We didn’t forget the speed round. Associate producer Jess Zeidman puts Kerry in the hot seat. Thanks to all of our listeners and past guests! Here’s to our next 200!! Thank you to Handsome Brook Farm Pasture Raised Organic Eggs for supporting Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast.

Jessica Siskin has one of the most unlikely careers in the food world. She is a Rice Krispies artist. Working under the name Mister Krisp, she makes lifelike portraits of people like Oprah and Ruth Bader Ginsberg, fake fast food, and store window displays using the basic Rice Krispies Treats recipe and a few add-ins. Jessica, who makes a living through custom creations and brand collaborations, shares her advice for handling this part of the creative process. Find out how she does it on the latest episode of Radio Cherry Bombe. Thank you to Rebekah Shoaf of Boogie Down Books for sharing that she thinks Chef Natalia Mendez of La Morada is the Bombe! And thank you to Handsome Brook Farm for supporting this season of Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast.

Chelsey White is an accidental baking star. She worked in accounting and various corporate gigs, and started baking as a creative outlet. Soon she was making homemade cakes for all her colleagues and friends of friends, documenting her baked goods on social media along the way. Today, she has over 700,000 instagram followers along with thousands of YouTube subscribers and Facebook fans that love watching her make creative cakes. How did she make the leap? Chelsey thought about quitting her day job and set a series of specific goals for herself. Once she blew through the goals, she made the switch to be a full time "caker" and is here to tell us all about it. Whether you bake or not, Chelsey has great advice about social media, careers, and the freelance life. Radio Cherry Bombe is powered by Simplecast. Photo courtesy of Amy Dickerson

Radio Cherry Bombe stopped in Detroit last year as part of its Future of Food Tour for a live episode at Good Cakes and Bakes. Amanda Saab, owner and baker at the Butter Bear Shop in Livonia, Michigan, and the co-founder of My Muslim Neighbor, speaks to us about her vision for the future. Amanda’s talk is followed by a panel featuring baker Lisa Ludwinski of Sister Pie; Molly Mitchell, owner of Rose’s Fine Food; Dorothy Hernandez, the writer, editor, and founder of Sarap; April Anderson of Good Cakes and Bakes; Kimberly Chou of the Food Book Fair and Allied Media Projects; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour! Radio Cherry Bombe is powered by Simplecast.

For this episode, we're spotlighting two very different cities: Denver and Birmingham. The Cherry Bombe team stopped in Denver for an event at The Source and then traveled down to The Essential Birmingham for a panel discussion. In Denver, Jen Griggs Sebastian of Rebel Girl Bakery and Sara Brito of Good Food Media speak about their vision for the future of food. In Birmingham, we recorded a panel featuring Kristen Farmer Hall, co-owner of The Essential; Courtney Pigford of Honeycreeper Chocolate; Celeste Pillow, owner of Odette in Florence, Alabama; digital content director Stacey Rivera, formerly of Food & Wine; Chef Ama Shambulia of Urban Ministry; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour!

When Deborah VanTrece and her fellow flight attendants were on strike, she decided to go to culinary school. For 20 years, Deborah worked on flights and in food before making the full-time leap into the chef world. Today, Deborah has her own place, Twisted Soul Cookhouse & Pours in Atlanta, where she serves up her global soul food to a happy, diverse clientele. Deborah’s patience and dedication are starting to pay off, as everyone from The New York Times to Guy Fieri has their eyes on her. Why now? “I think it’s just time for us females to shine,” she says modestly. Grab your sunglasses and tune in! Thank you to Handsome Brook Farm Pasture Raised Organic Eggs for supporting Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast.

"Radio Cherry Bombe stopped in New Orleans last year as part of its Future of Food Tour for a live episode at The Ace Hotel. Baker Joy Wilson aka Joy The Baker, food writer and Cherry Bombe contributor Lauren Garcia, and Tales from the Cocktail Executive Director Caroline Rosen speak about their vision for the future of food. They are followed by a panel featuring Chef Nina Compton of Compere Lapin and Bywater American Bistro; Chef Kristen Essig of Coquette; Caroline Rosen of Tales of the Cocktail; baker Christina Balzebre of Levee Baking Company; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour! " Radio Cherry Bombe is powered by Simplecast.

Radio Cherry Bombe stopped in Dallas last year as part of its Future of Food Tour for a live episode at The Adolphus Hotel. Cake artist Sam Cade, and Chef Uno Immanivong & her daughter Emma Immanivong speak about their vision for the future of food. They are followed by a panel featuring Aliza Kilburn of The Farmers Wife, Nardello’s, and Comeback Creek Farms; baker Lo' Michelle of Sweet Thangs by Lo' Michelle; Chef Janice Provost of Parigi; Chef Anastacia Quinones of Tacos de Tacha; Chef Misti Norris of Petra & The Beast; and Radio Cherry Bombe host Kerry Diamond. Radio Cherry Bombe is powered by Simplecast.

Need a little sunshine? Don’t we all. Thank goodness Michelle and Suzanne Rousseau are here. Sisters, chefs, writers, and restaurateurs, the dynamic duo stop by to talk about good vibes and their newest project, Provisions. This unique cookbook features 150 vegetarian recipes inspired by the cuisines of the Caribbean, as well as special chapters on the history of Jamaican food and the forgotten women on the Rousseau family tree, including their trailblazing great grandmother. Tune in to hear about matriarchs and much more. Thank you to Handsome Brook Farm Pasture Raised Organic Eggs for supporting Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast.

Radio Cherry Bombe stopped in Portland last year as part of its Future of Food Tour for a live episode at The Nightwood Society. Naz Sahin of Motherland, Chef Naomi Pomeroy of Beast and Expatriate, and Vivian Zhang of On She Goes speak about their vision for the future of food. They are followed by a panel featuring Michelle Battista, co-owner of The Nightwood Society; Chef Arlyn Frank of Platano Rising; Kim Malek, co-founder & CEO of Salt & Straw; Nong Poonsukwattana, founder of Nong’s Khao Man Gai; wellness guru Alison Wu of Wu Haus; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour! Radio Cherry Bombe is powered by Simplecast.

Radio Cherry Bombe stopped in Seattle last year as part of its Future of Food Tour for a live episode at Book Larder. Deborah Balnit of Rainy Day Bites and Kari Brunson & Autumn Martin of Frankie & Jo’s speak about their vision for the future of food. They are followed by a panel featuring Linda Derschang of the Derschang Restaurant Group; Chef Emme Ribiero Collins of Alcove restaurant; Linda Miller Nicholson aka Salty Seattle the innovative pasta artist; Molly Moon of Molly Moon’s Homemade Ice Cream; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour! Radio Cherry Bombe is powered by Simplecast.

Entrepreneur is a glamorous occupation these days, so it’s easy to forget the blood, sweat, and tears that go into running a small business. Michelle Mannix is on her third round of entrepreneurship and she joins us to shed some light on the process. Today, Michelle is the creative force behind a unique culinary studio in Brooklyn called Cook Space that features classes, events, and more. She is also the author of a workbook called Seize Your Days that is designed to help people become the fullest expression of themselves. In the second half of the show, she takes host Kerry Diamond through some of the workbook exercises. Follow along and see how you would answer. Thank you to Handsome Brook Farm Pasture Raised Organic Eggs for supporting Radio Cherry Bombe. This episode’s “Who’s the Bombe?” features illustrator Nancy Pappas and a special shoutout to Watt Sriboonruang. Radio Cherry Bombe is powered by Simplecast.

Radio Cherry Bombe stopped in Minneapolis last year as part of its Future of Food Tour for a live episode at The Lynhall. Leensa Ahmed of Green Garden Bakery and baker Sarah Kieffer speak about their vision for the future of food. They are followed by a panel featuring Melissa Coleman of the The Faux Martha; Chef Lachelle Cunningham of Chelle’s Kitchen; Chef Jamie Malone of the Grand Cafe; Pakou Hang, co-founder and Executive Director of the Hmong American Farmers Association; Diane Moua, the Executive Pastry Chef at Bellecour, Spoon and Stable, and Demi; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour.

Radio Cherry Bombe stopped in Chicago last year as part of its Future of Food Tour for a live episode at The St. Jane Hotel. Chrishon Lampley of Love Cork Screw and journalist Maggie Hennessy speak about their vision for the future of food. They are followed by a panel featuring Ellen King, co-founder and head baker of Hewn Bread in Evanston; Chef Beverly Kim of Parachute; Adrienne Lo, co-owner of Fat Rice; Christine Cikowski, co-founder of Honey Butter Fried Chicken; and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour. Radio Cherry Bombe is powered by Simplecast.

So says Hannah Bronfman, the entrepreneur, DJ, and founder of the HBFIT wellness website. Do What Feels Good is the title of her inspiring new book and it encapsulates her feelings and philosophies about body positivity, mindful eating, and following your own path. Hannah joins host Kerry Diamond to talk everything from mean grandmas to head tattoos to hydration routines. Yes, head tattoos. Tune in! Thank you to Handsome Brook Farm for supporting Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

Radio Cherry Bombe stopped in Nashville last year as part of its Future of Food tour for a live episode at Noelle. The trio behind Dirty Pages (Erin Murray, Jennifer Justus and Cindy Wall), dietician Alexandra Reed, and poet Caroline Randall Williams speak about their vision for the future of food. They are followed by a panel featuring Chef Robyn Butsko, Food Network star and Nashville restaurateur Chef Maneet Chauhan, Chef Sarah Gavigan of Otaku Ramen and Bar Otaku, and Chef Margot McCormack of Margot Cafe & Bar, and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour. Radio Cherry Bombe is powered by Simplecast.

Radio Cherry Bombe stopped in Atlanta last year as part of its Future of Food tour for a live episode at Star Provisions. Baker Amanda Faber, mixologist Tiffanie Barriere, and Yasmeen Salaam of Carver's Produce speak about their vision for the future of food. They are followed by a panel featuring Chef Anne Quatrano of Star Provisions, Chef Deborah VanTrece of Twisted Soul Cookhouse & Pours, Jamila Norman of Patchwork City Farms, Jen Hidinger-Kendrick of The Giving Kitchen, and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour. Radio Cherry Bombe is powered by Simplecast.

Yasmin Khan believes we have more that unites us than divides us—and that nothing unites us more than food. The travel writer and former human rights activist has brought that philosophy to life in her two thought-provoking cookbooks—Saffron Tales: Recipes from the Persian Kitchen, and her latest release, Zaitoun: Recipes from the Palestinian Kitchen. She explores the cuisines of each region to bring her readers a better understanding of the people and the places. Yasmin talks about her experience working on Zaitoun, the lack of female voices in travel journalism, and the void left by Anthony Bourdain. Thanks to Handsome Brook Farm for supporting this season of Radio Cherry Bombe. Photo courtesy of Matt Russell Radio Cherry Bombe is powered by Simplecast

It’s the Barefoot Contessa’s birthday and we have a present for you! We dipped into the Radio Cherry Bombe archive for this funny and insightful interview with Ina from the 2015 Jubilee conference in New York. Author and activist Julia Turshen talks to the food world icon about luck, dinner party advice, and what she looks for in members of Team Ina. “You can teach people about cheese,” she says. “But you can’t teach them how to be happy.” Tune in for more Ina wisdom! And be sure to check out her new book, Cook Like a Pro: Recipes & Tips for Home Cooks. Thank you to Handsome Brook Farm Pasture Organic Pasture Raised Eggs for supporting our show. Photo courtesy of Jennifer Livingston Radio Cherry Bombe is powered by Simplecast

Ugh. Even that question stresses us out! On today’s show, we talk to two women who tackled their stress-related health issues by taking matters into their own hands. First up, Katrine van Wyk, wellness coach and author of the new book, Super Powders: Adaptogenic Herbs and Mushrooms for Energy, Beauty, Mood, and Well-Being. Katrine was feeling run down all the time when a wellness practitioner introduced her to the world of adaptogens. Katrine joins us to explain what an adaptogen is and discusses some of the most popular ones, from reishi to maca to ashwagandha, and how you can incorporate them into your life. Our second guest is entrepreneur Hannah Habes, the founder of Matchaful, a Brooklyn-based company specializing in organic matcha from Japan. Hannah was stressed and unhealthy and losing her hair when a friend introduced her to matcha and changed her life. Whether you’re a fan of this magical green beverage or a matcha newbie, tune to learn more. Thank you to Handsome Brook Farm Organic Pasture Raised Eggs for supporting Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast

Are you ready? Today’s one of those rare episodes of Radio Cherry Bombe where we interview… a guy! But not any guy. It’s Jamie Oliver, philanthropist, dad, and one of the world’s most recognizable chefs. We couldn’t pass up the chance to speak with Jamie about his work fighting childhood obesity, his female mentors, and his wildly practical new book, Five Ingredients: Quick & Easy Food. Whether you’re a seasoned home cook looking for some inspiration, a kitchen newbie, or just a Jamie Oliver fan, you’ll love it. Who are the two legendary chefs Jamie credits with kickstarting his career? “Anything good I’ve ever done, I wouldn’t have done without them,” he tells host Kerry Diamond. “I hear them on a daily basis in my head.” Tune in to find out. Also on today’s show, Kerry pays tribute to her late Aunt Olive and her all-red kitchen. Thank you to Handsome Brook Farm Organic Pasture Raised Eggs for supporting today’s show! Radio Cherry Bombe is powered by Simplecast

“When people ask me what I do for a living, I tell them I’m a resource,” says Sophia Roe, the wellness advocate, personal chef, and newest Cherry Bombe cover girl who joins us for today’s show. Sophia, who has done a lot of living in her 30 years, shares the challenges that have shaped her and how she faces adversity head-on. We talk everything from resolutions to stress solutions to her favorite pantry items. If you’re looking to reset, restart, or re-evaluate, we have you covered. “All that I’ve been through,” she says. “I’m still here. I’m still Soph.” Radio Cherry Bombe is powered by Simplecast.

It’s our final episode of 2018! We won’t go into the long story of how we lost—and found—these interviews, but we’re happy to share them with you because they represent two very different facets of the food world. First up, Jen Agg, the Toronto restaurateur who penned the autobiography titled I Hear She’s a Real Bitch. Jen’s a fantastic writer and she’s always fighting for the industry to be a better place for women—and for everyone. Jen joined us in April and discusses the #MeToo movement, her book, her businesses, and more. In the second half of the show, Christene Barberich joins us. Co-founder and global editor in chief of Refinery29, Christene worked at the legendary Gourmet magazine and shares how she learned to be an editor and what it takes to make a bulletproof recipe. Thank you for tuning in and for listening all year long! And thanks to Le Cordon Bleu, Vital Farms Pasture Raised Eggs, and Bob’s Red Mill for supporting our show. You’re all the Bombe! Radio Cherry Bombe is powered by Simplecast.

Are you ready to dig in and make a change--literally and figuratively? On this episode, author Sara Bliss talks about her new book, Take The Leap: Change Your Career, Change Your Life. She interviewed 75 career changers to find out how they did it, and joins us to share what she learned. In the second half of Radio Cherry Bombe, we look at a restaurant group bringing positive change to the food world. Taylor Lanzet and Elizabeth Meltz from the fine fast casual restaurant group Dig Inn stop by to talk farmers, seasonal eats, and sustainability. Thank you to our sponsors Le Cordon Bleu, Vital Farms Pasture Raised Eggs, and Bob’s Red Mill for supporting today’s show. Radio Cherry Bombe is powered by Simplecast

As a child, Elisa Marshall was quite the homebody, thanks to a doting stay-at-home mom. Elisa loved Martha Stewart and setting the family table, and went on to study fashion and event planning. It’s no surprise she channeled all her passions into maman, the indie coffee shops in NYC and Toronto that are some of the prettiest and most pleasant around. She joins us to talk about her journey, her baked goods, and her plans for the future. In the second half of our show, Linda Thatch of the Little Skips coffee shops stops by to share how she went from so-so server to builder of a mini-empire in Bushwick, Brooklyn. We also talk sustainability in the coffee world. Linda’s mentee, Erika, joins us after Linda for a quick chat. It’s Erika’s first interview ever. Welcome to the Bombesquad, Erika! Thank you to Le Cordon Bleu culinary schools and Vital Farms Pasture Raised Eggs for supporting today’s show! Radio Cherry Bombe is powered by Simplecast.

“I feel cooking is my zen practice,” says Jun Lee. “My meditation.” Jun is the surfer, cook, and environmentalist who founded the beauty line Eir NYC. Several years ago, while recovering from a surfing injury, she started cooking in a monastery in Upstate New York and learned how to be present and still in the kitchen. During her time there, she started making healing oils and balms and came up with the idea for Eir. Jun talks about her monastery experience; her childhood, which took her from Korea to South America to Queens, N.Y.; to her mom’s kimchi and miso paste DIY projects. Thanks to Le Cordon Bleu and Bob’s Red Mill for supporting Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

Kristen Miglore spends her days searching for genius—genius recipes and genius cooks, bakers, and pastry chefs. As the creative director of the Food 52 Genius franchise, she’s responsible for sussing out the most brilliant stuff around and sharing it with the Food 52 community via her Genius column and her two cookbooks, Food 52 Genius Recipes and Food 52 Genius Desserts. Kristen was hired by Food 52 founders Amanda Hesser and Merrill Stubbs as the media start-up’s very first employee in 2009, and she has been with the company ever since. Tune in for her chat with Radio Cherry Bombe host Kerry Diamond as they discuss recipes, careers, and what makes something genius. Thank you to Le Cordon Bleu and Vital Farms Pasture Raised Eggs for supporting today’s show! Radio Cherry Bombe is powered by Simplecast

On this special Thanksgiving episode of Radio Cherry Bombe, we are skipping the turkey talk to discuss something a little sweeter: Pie. Guest host Jessie Sheehan chats everything from childhood to cream cheese with Lisa Ludwinksi, the founder, owner, and head baker of Sister Pie. After years of living in New York City, Lisa decided to take her skills back to her home in Detroit to pursue her passion for pie and sustainable business practices. Today, Lisa runs Sister Pie, a pie shop in Detroit’s West Village that not only serves the best treats by the slice but has a triple bottom line business plan that focuses on giving back to the community. Tune in to this very special episode to learn more about Lisa’s life path and hear the two discuss some fantastic tricks for making treats at home. Plus, if you’re looking to get ahead on your holiday shopping, both bake have cookbooks out now: Jessie’s The Vintage Baker and Lisa’s Sister Pie are available where cookbooks are sold! Thank you to Le Cordon Bleu, Vital Farms Pasture Raised Eggs, and Bob’s Red Mill for supporting this episode of Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast.

Michelle Johnson, aka The Chocolate Barista, wants to change the coffee world. She fell in love with the caffeinated beverage as a child, sneaking snips from her mom's mug of Maxwell House, and today she is the leading voice for inclusion and diversity in the specialty coffee scene. She shares everything from her professional experiences to her Barista Jam playlists on her blog, and earlier this year launched Black Coffee: A Dialogue on Race and Coffee Culture. This live podcast event brings industry professionals together to share their stories and their knowledge. Michelle, who was recently living in Melbourne, joins host Kerry Diamond to talk about everything from her early coffee obsession to her activism to latte art throw downs. Grab your brew of choice and settle in for this coffee talk. This episode was recorded at The Wing in Dumbo. Thank you to Le Cordon Bleu, Vital Farms, and Bob’s Red Mill for supporting this episode of Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast

As a child growing up in Okinawa, Natsume Aoi, the executive pastry chef at Morimoto in New York, was a picky eater interested only in dessert. Her cooking lessons began at the age of four, watching her grandmother make red bean paste and mochi dough. She went on to become a classically trained pianist who taught and performed throughout New York City, but found herself at a professional crossroads and headed to Le Cordon Bleu in Tokyo to study pastry. Today, she’s creating beautiful desserts that utilize traditional Japanese ingredients, like matcha and black sesame, with some modern and seasonal twists. Tune in to hear Natsume and host Kerry Diamond discuss bento boxes, breaking the rules, and what it means to create the “perfect bite.”Thank you to Le Cordon Bleu and Vital Farms Pasture Raised Eggs for supporting this episode of Radio Cherry Bombe!Radio Cherry Bombe is powered by Simplecast

Julie Mountain and Dana Noorily call themselves the Thelma and Louise of Granola. (Minus the driving off the cliff part, of course). After the two left their high-pressure New York City careers to start families in the Connecticut suburbs, they found themselves craving something more. They wound up launching a granola company that today has expanded into a thriving business that includes six “modern diners” and a food truck. Julie and Dana are not your typical business people. They are funny, candid, and fearless and join us to talk about the ups and downs of being accidental restaurateurs. Tune in for a few laughs and lots of great advice. The pair joined host Kerry Diamond at The Wing in DUMBO to record this episode. Thank you to Le Cordon Bleu, Vital Farms, and Bob’s Red Mill for supporting this episode of Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast

Molly Yeh is one of the most upbeat people we know. She collects sprinkles from around the world and creates some of the most joy-filled fusion food we’ve ever heard of, like scallion pancake challah bread. Need we say more? The Food Network loves all her positivity, too, and tapped her as its latest star. The second season of her show, Girl Meets Farm, will begin Nov. 11th. Molly joined host Kerry Diamond at The Wing in Dumbo to talk about her adventures and to share what she’s loving food-wise right now. Big on her list? Recipes that are “stupidly easy.” Delicious food that’s simple to make? That’s a recipe for happiness if we ever heard one. In the second half of our show, Kerry has a special conversation with Carolyn Allen, retired Silicon Valley restaurateur and granddaughter of the founder of Contadina, the famous line of tomato products that turns 100 this year. Contadina is graciously supporting our very first Cherry Bombe 100, our list of 100 Women who inspire us every day through their creativity, energy, humanity and hard work, so we were thrilled to talk about the brand’s history with Carolyn. Be sure to check cherrybombe.com today to see who is on the list. Thank you to Le Cordon Bleu and Vital Farms for supporting this episode of Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast

How does one go from women’s studies major to baking the cutest cakes imaginable? You’ll have to ask Lyndsay Sung, also known as Coco Cake Land. After she was gifted a KitchenAid as a wedding gift, Lyndsay’s baking obsession was born and she started working her way through the Martha Stewart Baking Handbook. Today she spends her days making magic out of buttercream. Best known for her cakes with cute animals and gorgeous flowers in her signature bright pastel palette, she doesn’t shy away from making the delicious political. She’s made cakes with feminist messages, including one for the Cherry Bombe #86This Project, as well as a Fuck Cancer Cake after she battled breast cancer. Her new book, Coco Cake Land: Cute and Pretty Party Cakes to Bake and Decorate, is out now. Radio Cherry Bombe is powered by [Simplecast][1].

Chef Nina Compton is heating up the New Orleans food scene with her two hot spots: Compère Lapin and Bywater American Bistro. She competed in the New Orleans season of Top Chef, fell in love with NOLA, the country’s most colorful city, and decided to stay. Journalist Rochelle Oliver interviews Nina for today’s Radio Cherry Bombe and they talk about Nina’s native St. Lucia, Caribbean cuisine, and life in New Orleans. For the second half of the show, host Kerry Diamond and Rochelle talk about Nina’s place on the culinary scene, the launch of Rochelle’s new digital magazine, Island and Spice, and more. Thank you to Le Cordon Bleu and Vital Farms for supporting this episode of Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast.

Yes, she does! Elle Macpherson woke up a few years ago and realized she needed to update her wellness routine. "I said, 'I’m doing what I’ve always done and its not working anymore,'" she recalled. "When I think about that, I'm like 'Duh!'" The revelation led to the founding of WelleCo, a wellness brand specializing in plant-based elixirs packed with vitamins and nutrients. The supermodel partnered with super entrepreneur (and friend and fellow Australian) Andrea Horwood to launch the brand, and they haven't looked back. The first WelleCo store just opened in New York City and the brand has found a loyal audience for its powders and relaxing tea. Elle and Andrea join us to talk about their personal and professional partnership, their mentors, and the wellness revolution. And that nut milk? Toward the end of the show, Elle shares her secrets on making almond milk and hemp milk at home. Thank you to Le Cordon Bleu, Vital Farms, and Bob's Red Mill for supporting today's show. Radio Cherry Bombe is powered by Simplecast

Is an adventurous spirit something you’re born with? It is nature, nurture, or a little bit of both. Today, we talk to three women going boldly through life. First up, Sarah Glover, the author and chef behind Wild Adventure Cookbook, a gorgeous new book that is a gutsy celebration of life, food, and the outdoors. Joining her is Luisa Brimble, the photographer responsible for all the lush photography. In the second half of the show, host Kerry Diamond talks to Sarah Schneider, the owner and restaurateur behind the Egg Shop eateries in Nolita and Williamsburg. Sarah was working in the denim business but dreamed of opening a place that specialized in--ready--egg sandwiches! Her dream came true, but not without a lot of hard work. Today, her two spots have a cult following and Sarah is thinking about expansion and new concepts. Hear about about her egg-cellent experience. Thank you to Le Cordon Bleu, Vital Farms Pasture-Raised Eggs, and Bob’s Red Mill for supporting this episode of Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

When the universe handed Jenny Goodman lemons in the form of a failed food truck in Brooklyn, she didn’t sulk for very long. Instead, she realized she needed more business acumen and decided to get her MBA. Today, Jenny is the cofounder and COO of Tilit NYC, high-quality workwear for chefs and civilians alike. Jenny joins us to talk about her early days in the industry as a waitress at Commander’s Palace in New Orleans, her life as a new mom, and the hot new jumpsuit that Tilit finally brought to market. Vogue called it Tilit’s “coolest piece yet.” Tune in to hear her story and a few of the lessons she’s learned along the way. Radio Cherry Bombe is powered by Simplecast

We don’t talk beauty advice very much on Radio Cherry Bombe, but we couldn’t pass up the opportunity to speak with Ayurvedic expert Shrankhla Holecek. She’s the founder and CEO of beauty startup Uma (and janitor, too, says the hands-on exec). Shrankhla is also part of a family that’s been farming and crafting the world’s finest organic oils for almost 800 years. She believes that a beauty practice goes way beyond products; for her, it’s the food she eats, and her daily practices, which include yoga, tongue scraping, dry brushing, and oil pulling. Not familiar with those activities? Tune in and learn more about this fascinating woman who blends the modern and the traditional in all she does. Radio Cherry Bombe is powered by Simplecast

Melissa Hemsley and Anna Jones want you to eat happy. What does that mean? It’s cooking for yourself, not beating yourself up about what you eat, and indulging in seasonal produce. Melissa and Anna, two of the most beloved members of the British Bombesquad, join us to talk about everything from royal weddings to marriage proposals that never happened to their joyous new cookbooks. Melissa’s is called Eat Happy and focuses on healthy food you can make in 30 minutes or less, and Anna’s is The Modern Cook’s Year, a collection of more than 250 vegetarian recipes. Be sure to check them out, get cooking, and don’t miss our chat (which we’re bringing to you unedited!). In the second half of our show, we talk to Jennifer Boggis and Ruby Grant of New Zealand’s Heilala Vanilla, the world's most awarded vanilla brand. Heilala (pronounced Hey, Lala!) is a mission-based brand founded to help farmers in the Kingdom of Tonga after a cyclone ravaged the chain of islands. Heilala is producing beautiful products loved by top chefs and bakers around the world. Thank you to Le Cordon Bleu, Vital Farms Pasture-Raised Eggs, and Ancestry for supporting our show. Radio Cherry Bombe is powered by Simplecast

Everybody who meets Jessie Sheehan wants to be her friend. She’s a brilliant Brooklyn-based baker, mom, and runner who makes some of the best treats you’ve ever tasted. (Have you tried her chocolate rugelach? Then you know what we’re talking about.) Jessie’s newest cookbook, The Vintage Baker, is out now and it’s a celebration of the vintage recipe pamphlets she has collected over the years. Jessie didn’t set out to be a baker. She ditched her career as a lawyer and talked her way into a job at Baked, the influential bakery in Red Hook, Brooklyn, and never looked back. Tune in to hear about her new book, her career pivot, and even her best exercise advice (hint–it involves coffee!). Thank you to today’s sponsors: Le Cordon Bleu, the legendary culinary school. Visit cordonbleu.edu. Vital Farms Pasture-Raised Eggs. To get your coupon, head to vitalfarms.com/cherrybombe Ancestry. Starting August 10th, you can get 40 percent off. Visit ancestry.com/cherry. Radio Cherry Bombe is powered by Simplecast

She started cooking at the age of 17 and now runs her own restaurant empire in one of the most competitive markets in the country. Traci Des Jardins joins us to talk about her illustrious career and how things are going at her–count them–seven spots in San Francisco: Jardiniere, Mijita Cocina Mexicana, Public House, The Commissary, Arguello, TRANSIT, and School Night. Traci has been cooking for decades, but she loves what’s new and next, and fills us in on her sweet collab with ice cream phenom Salt & Straw and the reason she’s serving the plant-based Impossible Burger at Jardiniere, which turned 20 last year. Traci also gives us her state of the industry as far as women are concerned and her thoughts on the #MeToo movement. One of her takeaways: Let’s give more attention to the people in this business doing the right thing. Thank you to Le Cordon Bleu and Bob’s Red Mill for supporting this episode of Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast

Christine Barone and Daina Trout represent a new kind of CEO: one who cares about the bottom line as much as she does her customers’ well-being. Christine is the CEO of True Food Kitchen, a “conscious casual” restaurant chain featuring a menu of tasty, healthy fare based on Dr. Andrew Weil’s anti-inflammatory food pyramid. Oprah Winfrey recently invested in the fast-growing company, which today includes 23 restaurants in 10 states. Christine, a former Starbucks executive, joins us to talk about True Food Kitchen’s growth plans, her customer-centric approach, and why long to-do lists are counterproductive. Daina, meanwhile, is the ceo and co-founder of Health-Ade. She shares the story of her company and how it went from a boot-strapped beverage sold at a single farmers’ market to a nationally-distributed product with a devoted customer base. Daina explains why kombucha is so awesome and shares lessons learned from the early days when she and the co-founders quit their days jobs, maxed out their credit cards, and found themselves at the helm of a phenomenon. Thank you to Le Cordon Bleu and Bob’s Red Mill for supporting Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

They’re the daughters of immigrants and the daughters of chefs. So it’s no surprise that Maiko Kyogoku and Emily Yuen got into the restaurant business. These two women are the team behind Bessou, one of the most charming restaurants in New York City. Maiko, whose family had a Japanese restaurant on the Upper West Side for 30 years, is the owner, and Emily, who hails from Vancouver, is the executive chef. Maiko chose the name Bessou because it means home away from home, which describes the atmosphere she wanted to create by serving creative Japanese comfort food in a soothing, minimalist space. Maiko’s mother, who was a passionate home cook, is the guiding spirit of the restaurant, having taught Maiko about Japanese cuisine and customs. Maiko and Emily stop by Radio Cherry Bombe to talk about how they met, how they collaborate, and what the most popular items are at Bessou. Thank you to Le Cordon Bleu for supporting our show. Radio Cherry Bombe is powered by Simplecast

Jen Pelka wanted to open a Champagne bar in San Francisco, but first she needed to raise $650,000. So she came up with a unique investment strategy: organize an all-female investment group. Thirty-three women wound up taking part and The Riddler Champagne Bar opened its doors last year. Hear how Jen went about finding her investors and what advice she has if you’re looking to fund your next project or big idea. When Jen’s not sparkling things up at The Riddler, she’s taking care of business at Magnum PR, her full service communications and marketing company based in San Francisco. She previously worked at OpenTable, Tumblr, Gilt Taste, and Restaurant Daniel. Thank you to Le Cordon Bleu and Bob’s Red Mill for supporting Radio Cherry Bombe! Radio Cherry Bombe is powered by Simplecast

Laurel Gallucci wasn’t going to let an autoimmune disease hold her back when it came to baked goods. She was on a restrictive diet and decided to start experimenting with ingredients like almond flour, coconut oil, and maple syrup. She shared a chocolate cake creation with her friend Claire Thomas of the blog Kitchy Kitchen and the two decided to launch Sweet Laurel, a specialty bakery and blog. Today, they’re working on their first location and just launched their first cookbook, which features their most popular recipes, including one for The Chocolate Cake That Changed Everything. Tune in to hear their sweet story. Thank you to Le Cordon Bleu for sponsoring today’s show. Radio Cherry Bombe is powered by Simplecast

So many of us are still grappling with the loss of Anthony Bourdain, writer, TV star, and globetrotter. He touched so many lives as he showcased the world and its humanity through the lens of food. Helen Rosner, contributing writer at The New Yorker, shares her experience interviewing him over the years and explains what inspired the title of her article, "Anthony Bourdain and the Power of Telling the Truth." Cha McCoy, wine professional and tourism consultant, tells us why she admired Bourdain and what we can learn from his approach to travel. And Chef Preeti Mistry of Navi Kitchen in Oakland recalls being on his show Parts Unknown and how his open-mindedness and curiosity will be missed. Joining us for the first half of the show is Vanessa Palazio, owner and culinary director of Chicha Cafetin and Cocktails, a new Nicaraguan restaurant in Bushwick, Brooklyn. Thank you to Le Cordon Bleu and Bob's Red Mill for supporting Radio Cherry Bombe. From Helen's New Yorker story: “Remember when you asked me if I was a feminist, and I was afraid to say yes?” he said, in that growling, companionable voice. “Write this down: I’m a fuckin’ feminist.” Radio Cherry Bombe is powered by Simplecast

The most iconic voice in food radio, Lynne Rossetto Kasper hosted The Splendid Table for 21 years, bringing us conversations with everyone from Anthony Bourdain and Julia Child to listeners who would call in for advice about baking, Thanksgiving turkeys, farmers market ingredients, and more. Lynne shares her journey from Jersey girl to public radio personality, and explains how her best-selling cookbook about Northern Italy was the basis for her popular program. "When there's genius in the kitchen... it just sweeps me away," she said. Thank you to Le Cordon Bleu and Bob's Red Mill for sponsoring this episode of Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

Imagine having to stay on top of the entire New York City food scene? That's only part of Nikita Richardson's job as a staff writer at New York Magazine's Grub Street. Nikita also has to track the trends and issues shaping the food world as a whole. She's tackled such subjects as why there are so few black restaurant critics to empowering immigrant restaurant workers with English language classes. Host Kerry Diamond talks to Nikita about these issues and more, and finds out her favorite places to eat and drink in NYC. Radio Cherry Bombe is powered by Simplecast

Edna Lewis changed the perception of Southern food and remains one of the most influential American chefs ever. A new book, Edna Lewis: At The Table With An American Original, celebrates her life and contributions through essays written by important figures on the Southern food scene, including Chefs Mashama Bailey and Vivian Howard. Three friends of Cherry Bombe gathered at the recent Charleston Wine & Food Festival to discuss Edna Lewis and her impact: Edna Lewis editor Sara B. Franklin; author Klancy Miller; and author and professor Jessica B. Harris. Tune in and find out why this American icon is more relevant than ever. Radio Cherry Bombe is powered by Simplecast

Chef Stephanie Izard has been a Top Chef, an Iron Chef, and a Food & Wine Best New Chef. She runs three of Chicago’s hottest restaurants: Girl & the Goat, Little Goat Diner, and Duck Duck Goat in Chicago. She’s a mom, wife, dog owner, and sunny human being. And now she’s author of Gather & Graze, a new cookbook filled with craveworthy recipes, from Pork Belly Frittata to Miso-Butterscotch Budino to Sweet Corn Frozen Nougat. She stopped by to talk about her book and the ingredients she swears by (fish sauce, soy sauce, blue cheese…), and explains her fondness for kids of the goat and human variety. Also joining us is Gabi Vigoreaux, baker and culinary director of Smith Canteen, the coffee shop in Carroll Gardens, Brooklyn. She talks about life at the Good Housekeeping test kitchen, Cuban bakeries in Miami, and turning the royal wedding cake flavors into a donut. Thank you to Le Cordon Bleu and Bob’s Red Mill for sponsoring today’s show. Radio Cherry Bombe is powered by Simplecast

Gelato, risotto, pistachio butter, anchovies, Prosecco… ? Welcome to the life (and grocery list) of Skye McAlpine, who has called Venice home since the age of 6. She joins us to talk about Venetian cuisine, her love for this magical city, and her first cookbook, A Table in Venice, which is out now. Skye shares her typical food day and walks us through the delicious customs of her city, from gelato time to the tradition of getting a late afternoon spritz with your friends. Our second guest is Cha McCoy, wine expert, globetrotter, and creator of Cha Squared Hospitality, a lifestyle company with a focus on tourism and gastronomy. Cha, who hails from Harlem, had an Eat Pray Love moment and got her MBA in Italy, which led to her collecting drinking and eating experiences in close to 20 countries. Today, she runs a number of wine education and appreciation programs, including The Communion and Sunday School Series, and joins us to talk about her passions. Thank you to Emmi cheeses from Switzerland and Le Cordon Bleu for supporting this episode! Radio Cherry Bombe is powered by Simplecast

One of the most acclaimed chefs on the planet, Ruth Rogers has spent 30 years at the helm of The River Cafe London, the restaurant she and Rose Gray opened in 1987. Chef Ruth talks to us about her passion for Italian food, her famous chocolate cake, her perseverance, and her approach to running a humane restaurant. We also talk about Rose, Ruth’s friend and business partner, who passed away in 2010 and left a strong mark on both the restaurant and Ruth’s life. Ruth’s new cookbook, River Cafe London, is a celebration of its 30 years, its amazing Italian food, and the strong women who made it such an epic place. Thank you to Emmi cheeses from Switzerland, Le Cordon Bleu, and Bob’s Red Mill for supporting today’s show. Radio Cherry Bombe is powered by Simplecast

Chef Elizabeth Falkner was once described as a “high-wire artist,” and it’s no surprise. Throughout her career—and her life—she’s never been afraid of taking risks and trying new things. But she’s also been wise enough to know when she needs a break. Chef Falkner stopped by the studio to talk to us about her career, her early restaurant days, grilled cheese (hey, it was National Grilled Cheese Day), and more. Allison Lacey, the Marketing Brand Manager of Emmi cheeses from Switzerland, also came by to talk cheese and brought a beautiful selection of Emmi’s best. (Thanks, Allison!) Things got cheesy in a good way. We also talked to Allison about her career, and how she followed her dream of securing a job in the food world. Thank you to Emmi Cheese and Le Cordon Bleu for supporting our show! Radio Cherry Bombe is powered by Simplecast

We always feel good when we talk to Melissa Clark, the cookbook author, New York Times writer, and home cook champion. Melissa chats with us about California chefs, her love for the Instant Pot, and her new Times column about unsung chefs around the country. (She wants you to DM her with some chef suggestions. Ping her @clarkbar.) Our second guest is Kerrilynn Pamer, co-founder of CAP Beauty, the wellness brand and boutique. Her new cookbook, High Vibrational Beauty: Recipes and Rituals for Radical Self Care, is out right now and features a very modern approach to cooking, eating, and stocking your pantry. We talk coconut butter, adaptogens, and her journey to wellness. Thank you to Emmi Cheese, Bob’s Red Mill, and Le Cordon Bleu for supporting our show! Radio Cherry Bombe is powered by Simplecast

Libby Willis (@libbylark) is the chef and co-owner of the hottest restaurant in New York City, MeMe’s Diner (@memesdiner). In an interview with Jarry magazine, Libby and her business partner Bill Clark described MeMe’s as a “very, very gay restaurant,” and with that one quote, MeMe’s Diner became not just a foodie hot spot, but part of the queer culinary moment that’s sweeping the industry, one that’s being shaped by the likes of JaynesBeard, Queer Soup Night, Chefs Ora Wise, Preeti Mistry, Angela Dimayuga, and others. The attention from Eater, Bon Appetit, and The New Yorker is getting people in the door, but they’re staying for Libby’s unique spin on comfort food, Bill’s baked goods, and the duo’s modern, thoughtful hospitality. Libby talks to host Kerry Diamond (@kerrybombe) about being part of a phenomenon, her kitchen bona fides, and how MeMe’s came to be. Our second guest is Lauren Goldstein (lauren_goldstein), Northwestern University grad and creator of the Sugar and Spice Summit, the only conference dedicated to connecting college women and young female professionals with influential women working in the food industry. Lauren joins us to talk about the summit, which will take place this year on April 28th in Chicago. Thank you to Emmi, the maker of beautiful, delicious cheeses from Switzerland, and to Le Cordon Bleu, the legendary culinary school, for supporting this episode of Radio Cherry Bombe.

Natasha Pickowicz represents the new breed of pastry chef--they’re busy, curious, creative, and political. Natasha oversees the teams at not one, but two acclaimed restaurants in Manhattan: Flora Bar at the Met Breuer museum and Café Altro Paradiso, where she turns out beautiful desserts and baked goods, from her grey salt sticky buns to her bombolini alla crema. She contributes her work to cool happenings around town, like the Wifey cafe-gallery pop-up in Brooklyn last fall, and she helps organize important food moments, like last year’s all-star bake sale that benefited Planned Parenthood. The sale is back this year and will take place Sunday, April 8th, at Café Altro Paradiso, and features yet another amazing roster of talent, including Erin McKenna’s Bakery, King, La Newyorkina, Mah Ze Dahr, Poppy’s, Ovenly, Otway, and The Smile. If you’re going to the sale, go early. Tune in to this episode to hear how Natasha went from English Lit major to one of pastry’s brightest talents, what her pastry resolutions were, and how to soak your cake layers. You’ve never done that before? Natasha will walk you through it. Thank you to our sponsors for supporting today’s episode. Emmi, the maker of delicious cheeses from Switzerland; Le Cordon Bleu, the legendary culinary school; and Bob’s Red Mill, who wants you to eat wisely because you’re irreplaceable. Radio Cherry Bombe is powered by Simplecast

Everyone is obsessed with Charleston pastry pro Cynthia Wong. (Okay, maybe everyone is just us.) But everyone should be obsessed! Cynthia, the executive pastry chef at Butcher & Bee, is crazy talented when it comes to sweet stuff and baked goods and she’s made a name for herself on the smokin’ hot Charleston food scene with her crave-worthy creations. Cynthia talks about great dairy, seafoam candy, bakewell tarts, and more. Joining host Kerry Diamond are our friends from Effinbradio: Lindsay Collins, Nikki Fairman, and Philip Michael Cohen. The interview with Cynthia was recorded at their new studio/bar/hangout in Charleston. (Go visit!) And speaking of nerdy, tap into your inner cheese nerd for the second half of our show. Mark Goldman, the founder of Formaticum cheese papers, explains how to properly store and care for cheese. Cheese is a living thing! You can’t just shove it in a plastic container and Mark explains why. Thank you to the maker of delicious cheeses from Switzerland, for supporting Radio Cherry Bombe. Visit emmiusa.com for more. Radio Cherry Bombe is powered by Simplecast

How are things for women in the food world? Eater Editor in Chief Amanda Kludt stops by the studio to give us her state of the state. She talks about chefs and restaurateurs to watch, food media and gender parity, and the impact of #MeToo. We also talk to Amanda Cohen, the chef/owner of Manhattan's award-winning vegetable restaurant Dirt Candy, about RestaurantHER, a special Grubhub project to support female-led restaurants. Be sure to visit restauranther.com to discover how you can help raise money for Women Chefs & Restaurateurs, which works to advance female leadership in restaurants. Chef Amanda is treasurer of WCR's Board of Directors. Check out Grubhub's map to find female-fueled restaurants in your neighborhood. And then eat in them often! Thank you to Emmi, the maker of delicious cheeses from Switzerland, for supporting this episode of Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

Caroline Schiff (@pastryschiff) is a self-taught pastry pro whipping up gorgeous layer cakes, glazed donuts, countless cookies, and more for The Greene Grape in Brooklyn. She talks to host Kerry Diamond (@kerrybombe) about her mentors, like Chef Sohui Kim of The Good Fork and Insa; why she’s birthday cake obsessed; and what she’s doing with browned butter these days. We also talk about her awesome Instagram account and her equally awesome head of hair, which is part Kate Bush, part Anne of Green Gables. Also stopping by is cocktail authority Maggie Hoffman (@maggiejhoffman). Maggie’s new book, One-Bottle Cocktail, features dozens of recipes for cocktails you can make at home with easy-to-find ingredients. Maggie talks about being a mom and not being a bartender, and she name checks a few of her favorite female mixologists. Thank you to Emmi, the maker of delicious cheeses from Switzerland, for supporting Radio Cherry Bombe. Visit emmiusa.com for more. Radio Cherry Bombe is powered by Simplecast

Hannah Bronfman (@hannahbronfman) is an entrepreneur, the founder of HBFIT.com, Adidas global ambassador, D.J., master multi-tasker, and more. She is not afraid to follow her passion and get moving. “The best time to start something is today,” she says. Physical fitness is a priority for Hannah, and it helps to clear brain fog and keep her functioning like “a well-oiled machine.” Hear what motivates Hannah, how her family has inspired her, what she DIDN'T do to prepare for her wedding, and why happiness is her end goal. “Super Women, Super Foods,” the very first Radio Cherry Bombe miniseries, is hosted by Kerry Diamond (@kerrybombe) and features conversations with dynamic women about food, life, and wellness. Thank you to Elemis, the No. 1 luxury British skincare brand, for supporting our miniseries. Elemis is offering 15% off your elemis.com order with the code CHERRY. Radio Cherry Bombe is powered by Simplecast

Noella Gabriel (@noellagabriel) is a wellness trailblazer and co-founder of the Elemis skincare brand. As a young woman, she and her sister opened the very first health food shop in their small Irish town. Noella later left Ireland to study shiatsu, reflexology, and aromatherapy in New York at a time when those were still considered fringe New Age practices. She shares her story, plus her relaxation tips, her favorite things (like a good cup of tea, long walks, and singing), and why she believes so deeply in the power of breathing. “Super Women, Super Foods,” the very first Radio Cherry Bombe miniseries, is hosted by Kerry Diamond (@kerrybombe) and features conversations with dynamic women about food, life, and wellness. Thank you to Elemis, the #1 luxury British skincare line, for supporting our miniseries. Elemis is offering 15% off your elemis.com order with the code CHERRY. Radio Cherry Bombe is powered by Simplecast

Athena Calderone (@eyeswoon) is a celebrated interior designer, entertaining expert, and founder of the lifestyle site EyeSwoon. Her lush debut cookbook, Cook Beautiful, combines her love of food, family, mealtime, and visual storytelling. Hear all about Athena’s favorite chefs, how she built the EyeSwoon brand after years of searching for her true path, and how she’s trying to instill rituals into her daily existence. “Super Women, Super Foods,” the very first Radio Cherry Bombe miniseries, is hosted by Kerry Diamond (@kerrybombe) and features conversations with dynamic women about food, life, and wellness. Thank you to Elemis, the No. 1 luxury British skincare brand, for supporting our miniseries. Elemis is offering 15% off your elemis.com order with the code CHERRY. Radio Cherry Bombe is powered by Simplecast

Wendy Rowe (@wendyrowe) is a cookbook author, top makeup artist, and artistic consultant for Burberry Beauty. She’s worked with everyone from the Spice Girls to Cara Delevingne and Nicole Kidman to Vogue, Gucci, and Chanel. Her favorite beauty secret is “be kind to yourself” (although she believes in the power of concealer) and her magic formula is mood + food + sleep + exercise. She outlines this and more in Eat Beautiful, her hybrid cookbook/beauty book filled with gorgeous recipes and great advice. “Super Women, Super Foods,” the very first Radio Cherry Bombe miniseries, is hosted by Kerry Diamond (@kerrybombe) and features conversations with dynamic women about food, life, and wellness. Thank you to Elemis, the No. 1 luxury British skincare brand, for supporting our miniseries. Elemis is offering 15% off your elemis.com order with the code CHERRY. Radio Cherry Bombe is powered by Simplecast

Chef Deborah VanTrece (@chefdeborahvantrece) is the owner of Twisted Soul Cookhouse and Pours in Atlanta, and executive chef and owner of The Catering Company with VanTrece. Tiffanie Barriere (@thedrinkingcoach) is a freelance mixologist who actually made drinking at the airport cool when she was working at One Flew South at the Atlanta Airport. Deborah and Tiffanie are part of a project called The Cast Iron Chronicles, which aims to bring attention to the accomplishments of Black women in the food world. Sonja Overhiser (@acouplecooks) of A Couple Cooks is an author, recipe developer, blogger, and podcaster who has dedicated her career to healthy and sustainable eating. Sonja is based in Indianapolis, where she lives with her husband and work partner Alex, and their son Larson. Sonja is unique in the food world in that she uses her platform to connect with other women about subjects such as infertility and adoption. Sonja and Alex’s first cookbook, Pretty Simple Cooking, is out now. Thank you to Emmi, the maker of delicious cheeses from Switzerland, for supporting Radio Cherry Bombe. Visit emmiusa.com for more. Radio Cherry Bombe is powered by Simplecast

Nothing in your closet? How about a banana peel jumpsuit? Or a frilly fennel frond frock? The artist Gretchen Roehrs set the Internet on fire when she started mixing her Funny Face-era fashion sketches with fruit, vegetables, even oyster shells. She’s here today to talk about her unique works of art, why her veggies went viral, and her new book, Edible Ensembles. Our second guest is Jerrelle Guy, creator of the blog Chocolate for Basil and author of the brand new cookbook, Black Girl Baking. Jerrelle shares the inspiration for her book, gives us some vegan baking tips (flax eggs, anyone?), and talks about how Black women are taking the food world by storm. Thank you to Emmi, the maker of delicious cheeses from Switzerland, for supporting this episode of Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

Sharon Richardson is an activist and advocate for the formerly incarcerated. She is the CEO and founder of Just Soul Catering in Brooklyn and the re-entry coordinator for Steps to End Family Violence in Harlem. In 2015, she launched Re-Entry Rocks, a small non-profit organization that helps formerly incarcerated individuals who were victims of domestic violence. Angela Garbacz is the owner, creative director, and head pastry chef of Goldenrod Pastries, a boutique pastry shop in Lincoln, Nebraska. She has been an avid baker since the age of 15, attended the French Culinary Institute in New York, and turned her baking blog into a popular pastry shop, catering to those with various dietary restrictions. Radio Cherry Bombe is powered by Simplecast

“I really didn’t know how to cook anything,” swears Deb Perelman, founder of the Smitten Kitchen website. The self-taught home cook and photographer explains how she created one of the most popular food blogs around and talks about her new cookbook, Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. We also chat about her most popular recipes, hummus, monetizing a blog, and her kids. (Her son Jacob makes a guest appearance.) It’s the final show of 2017, so tune in! This episode is presented by Le Cordon Bleu. Radio Cherry Bombe is powered by Simplecast

In response to recent allegations as reported by The New York Times against Ken Friedman and involving our current cover subject, Chef April Bloomfield, we present a special episode dedicated to addressing the issue of sexual harassment and how we can move forward as a community. We talk to chef/restaurateur Preeti Mistry of Navi Kitchen and Juhu Beach Club, restaurateur Martha Hoover of Patachou Inc., and Ovenly CEO Erin Patinkin about the culture at their organizations and the policies and procedures they’ve put in place to create humane, respectful workplaces. Radio Cherry Bombe is powered by Simplecast

Maxine Thompson does, that’s for sure. The London-based, Australian-born chef and former fashion executive couldn’t find work pants that were appropriate for women so she created her own. Polka Pants have now become a cult favorite among women in restaurants, kitchens, and beyond and Maxine shares her story, spots and all. Amanda Frederickson, meanwhile, tells how she changed careers, went to culinary school, and wound up in the Williams Sonoma test kitchen. Today, she creates videos and recipes to help home cooks sharpen their skills and expand their repertoires. This episode is presented by Le Cordon Bleu and La Brea Bakery. Radio Cherry Bombe is powered by Simplecast

Lily Diamond had a bohemian upbringing in Maui, thanks in part to her mother, who was an aromatherapist, herbologist, and author. Her mother’s untimely passing led to a spiral of sadness, and Lily channeled her grief into writing and cooking and eventually into her blog, Kale & Caramel. Lily shares her story, her wellness advice, and some wisdom from her new book, Kale & Caramel: Recipes for Body, Heart, and Table. For “The Cookbook Call-In,” we talk to Impatient Foodie blogger and author Elettra Wiedemann about her recipe for Pink Spaghetti with Beet & Ricotta Sauce, aka pink spaghetti. Today’s show is presented by Le Cordon Bleu, La Brea Bakery, and Organicgirl. Radio Cherry Bombe is powered by Simplecast

It’s a curious combo, right? It reflects our three distinct guests. Yasmin Khan is the human rights activist turned food writer who is “challenging stereotypes of the Middle East, one pomegranate at a time.” She’s the author of The Saffron Tales and co-host of the online series The Perfect Dish. Diana Yen is the food stylist and founder of The Jewels of New York, the creative studio. She came by to talk holiday entertaining and even brought her famous bunny, Cleo. And for this week’s cookbook call in, Manresa Bread co-founder Avery Ruzicka shares her secrets for the most perfect chocolate chip cookie recipe. Radio Cherry Bombe is powered by Simplecast

Ukrainian cook Olia Hercules isn’t related to the Roman god, but she’s clearly strong. After the financial crisis of 2008, Olia quit her reporting job in the UK to pursue her dream of cooking for a living. She trained at the renowned Leiths School of Food and Wine, and went on to work for chefs including Yotam Ottolenghi. Her first book Mamushka celebrates her family recipes, from Ukraine and Moldova to Azerbaijan and Uzbekistan. British Bombesquad correspondent Hester Cant interviews Olia about her second cookbook, Kaukasis: A Culinary Journey Through Georgia, Azerbaijan & Beyond. She tells us about joys of Ukrainian watermelons, working as a chef until two weeks before giving birth, and what the term “Motherman” means. Radio Cherry Bombe is powered by Simplecast

When Sam Davis decided to change careers from cancer researcher to chef, she never looked back. With equal amounts planning and dreaming, she made it happen and today runs her own catering and consulting company, Savor by Sam, and is part of Chef Joseph “JJ” Johnson’s team at the Chefs Club in New York. Our second guest, Tieghan Gerard, launched her popular blog, Half Baked Harvest, when she was a teenager. Tieghan got her start at the age of 15, cooking for her six siblings. Her first cookbook, Half Baked Harvest, is out now. Sam and Tieghan are interviewed by guest host Klancy Miller, author of Cooking Solo. Our Cookbook Call-In segment features Amy Chaplin, who shares the secrets behind her unique vegan cake. Radio Cherry Bombe is powered by Simplecast

What happens to family recipes if they’re not written down? Anna Francese Gass decided to preserve these treasures by celebrating grandmothers and their culinary creations via her website, Anna’s Heirloom Kitchen. Joining Anna is her sister Luciana Francese DeCrosta, a real estate developer with Acadia Realty Trust, the company behind the DeKalb food hall in Downtown Brooklyn. The sisters talk about their mother’s meatballs, how Anna’s project has become a family affair, and how they keep their heritage alive through food. Also on the show, The Cookbook Call-In. We talk to Diana Yen of Jewels of New York about her recipe in Cherry Bombe: The Cookbook, Black Sesame and Matcha Fortune Cookies.

Stacey Rivera is the digital content director for food for Time Inc. and reads 1,000 headlines a day. We can’t even imagine. Stacey joins us to talk all things food media and how her fascinating career has taken her from Hallmark to Playboy and beyond. JJ Goode is the co-author of more than a dozen cookbooks, including the new State Bird Provisions book and the latest Pok Pok book. When the sexual harassment scandals started to break, JJ sent us a very specific email, which is why he’s on the show today. Tune in to hear more. Radio Cherry Bombe is powered by Simplecast

Nadine Levy Redzepi is an enthusiastic home cook, mother of three daughters, and author of the fab new cookbook, Downtime: Deliciousness at Home. She has spent most of her adult life working at the restaurant Noma in Copenhagen with her husband Rene Redzepi, waiting tables, taking reservations, and much more. Her new book explores her personal family recipes, a collection of modern comfort food classics with international flair and a few Danish touches. Radio Cherry Bombe is powered by Simplecast

Okay, maybe she’s not a royal, but Colu Henry certainly knows a thing or two about pasta. Her cookbook, Back Pocket Pasta, is a celebration of the stuff we love so much. The former director of special projects for Bon Appétit, Colu is a writer, recipe developer, and occasional PR maven. She’s joined by special guest host Jane Larkworthy, longtime journalist, beauty editor, and the blogger behind The Fraudulent Chef. Jane is also a contributor to Elle Decor, Coveteur, and Wealth Simple. In addition to loving pasta, both women adore their dogs, Josh (Colu’s pup) and Remy (Jane’s). Radio Cherry Bombe is powered by Simplecast

Two of our favorite Parisiennes stop by the studio to talk about France, feminism, the environment, and… granola? Agathe Lerolle is the founder of She is French, a line of delicious, nutritious granolas. (She’s also the founder of Sur Mesure Search, a boutique executive search firm focused on the fashion and luxury industries.) She’s joined by her friend, Chloe Vichot, the founder of Ancolie, the environmentally-minded eatery in Greenwich Village in New York City. Everything at Ancolie is packaged in glass jars (even the beverages) and Vichot has become a quiet force in the greening of the restaurant industry, showing that not everything has to be packaged in disposables. She attended the Institute of Culinary Education and worked at Eleven Madison Park. She’s a successful career switcher, too, having worked in finance for a decade. Radio Cherry Bombe is powered by Simplecast

Do you smell good? We don’t mean body odor. We mean your sense of smell! Chef Daniel Patterson and perfumer Mandy Aftel are authorities on fragrances, flavors, and aromas and are here to share their wisdom. They are also co-authors of the new book, The Art of Flavor: Practices and Principles for Creating Delicious Food, a compilation of recipes and advice. Daniel is the Oakland-based award-winning chef, author and restaurateur behind Coi, Alta Group's Alta at Mid-Market, the newly opened Alta at Minnesota Street Project, and several other Bay Area restaurants. He is also the co-founder of the "revolutionary fast food venture" LocoL. Mandy Aftel is an internationally known Berkeley-based artisan perfumer and award-winning author, most recently of Fragrant: The Secret Life of Scent. She is one of the world’s foremost authorities on natural fragrance and recently opened a by-appointment-only fragrance museum in Berkeley, right near Chez Panisse. Radio Cherry Bombe is powered by Simplecast

One of the coolest girls in food, Alison Roman has gone from Momofuku Milk Bar to Bon Appétit to The New York Times, cooking up a storm all along the way. She talks to us about her career and her debut cookbook, “Dining In,” which Samin Nosrat, author of Salt Fat Acid Heat, describes as “a treasure map.” Find out what Roman means by a “highly cookable recipe” and what you can learn from her beautiful book.

Lidia Bastianich is a Queen of Italian cuisine. Through her TV shows, eleven cookbooks, and four New York City restaurants, the legendary chef is responsible for teaching countless people about the country’s traditional dishes. We catch up with Lidia to hear about her new book, Lidia’s Celebrate Like An Italian, and what she’s cooking up these days. Also stopping by the studio is Krystal Mack, legend in the making. This self-taught baker, writer, and creative consultant lives in Baltimore where she owns and operates BLK//SUGAR, her food and lifestyle concept, and BLK//MARKET, an artisan collective for creatives of color. Special thanks to Le Cordon Bleu, Castor & Pollux, and Thrive Market for sponsoring this show. Head to thrivemarket.com/cherrybombe to get 35% off your first order, a 30-day membership, and free shipping on some of our favorite organic, non-GMO products like Mary's Gone Crackers, Annie's Homegrown, and We Rub You! Radio Cherry Bombe is powered by Simplecast

Meet the tenacious chef, author, and TV personality, Grace Ramirez. Born in Venezuela and raised in Miami, Grace is the author of La Latina: A Cook's Journey Through Latin America. When her proposal for a book about Latin food was rejected, Grace worked around the system and found a way to get La Latina published. She also hustled to get her TV career off the ground and today hosts Destino Con Sabor on the Food Network. Host Kerry Diamond talks to Grace about her resilience, her family, and her most beloved recipes. She also catches up with the mindful entrepreneur Gunnar Lovelace, founder of Thrive Market. Special thanks to Le Cordon Bleu and Thrive Market for sponsoring this show. Head to thrivemarket.com/cherrybombe to get 35% off your first order, a 30-day membership, and free shipping on some of our favorite organic, non-GMO products like Mary's Gone Crackers, Annie's Homegrown, and We Rub You!

Cara Parks and Nathan Thornburgh join us in the studio to talk about their work at Roads & Kingdoms, the independent online journal of food, politics, travel, and culture. Cara is the executive editor of Roads & Kingdoms and previously the executive editor of Modern Farmer magazine and deputy managing editor of Foreign Policy magazine. Nathan spent much of the last decade working at TIME as foreign correspondent and editor before founding Roads & Kingdoms with Matt Goulding. We later hop aboard a floating food forest with our British Bombesquad correspondent, Hester Cant, who interviewed Lindsey Grothkopp and Marisa Prefer of Swale. Swale floats from pier-to-pier in New York City, offering educational programming and welcoming visitors to harvest herbs, fruits and vegetables for free. Radio Cherry Bombe is powered by Simplecast

We check in with Rebecca Masson, one of Houston’s most celebrated pastry chefs and founder of Fluff Bake Bar, to hear how she’s doing and what we can do to help her city. Also stopping by is Katie Quinn, the YouTube personality known as QKatie. and author of the Short Stack Editions cookbook on avocados. Ashley Stanley will join us as well. She’s the founder of Lovin’ Spoonfuls, an organization that has rescued more than 7 million pounds of food and distributed it to Boston-area homeless shelters, food pantries, and soup kitchens.

Ora Wise’s professional journey has taken her from community organizer to food politics blogger to Brooklyn chef, and she’s always pushing to do more. Choose your battles, embrace your imperfections, but don’t ever back down from trying to make a difference, she counsels. Today, you can find Ora at Harvest & Revel, the mindful catering company in Brooklyn that she co-owns with her partners. She also helps coordinate FIG, the Food Issues Group, which looks for creative and practical ways to address issues of sustainability related to environmental impact, food justice, and profitability. Ora also explains how to make a mean popsicle and get hummus through airport security.

Zoe Adjonyoh is a fearless force on the British food scene and has hosted supper clubs, served up street food, and even opened a restaurant in a shipping container, all in the name of promoting Ghanaian cuisine. Born to a Ghanaian father and Irish mother, the writer and cook from South-East London deepened her understanding of West African cuisine after a trip to visit her extended family in Ghana. Today she runs Zoe’s Ghana Kitchen, located at Pop Brixton in London, and recently published her first cookbook. Tune in to learn more about the food of Ghana and Zoe’s journey as she talks with Hester Cant, Radio Cherry Bombe’s U.K. correspondent. Radio Cherry Bombe is powered by Simplecast

Host Kerry Diamond is joined by guests Sara Franklin, Julia Moskin, Madhur Jaffrey, Lidia Bastianich, and Joan Nathan to celebrate the life of the legendary Judith Jones. The literary and cookbook editor passed away on August 2nd at the age of 93. Judith discovered The Diary of a Young Girl by Anne Frank and later went on to edit, shape, and champion the likes of Julia Child, Edna Lewis, Lidia Bastianich, Madhur Jaffrey, Marcella Hazan, and more. She clearly prized diversity when it came to people and palates and she certainly did her part to support women in the world of food. She will be missed. Radio Cherry Bombe is powered by Simplecast

Today’s show is all about Women & Wine. We’re talking to Marissa A. Ross, founder of the “Wine. All the Time.” blog and the new book of the same name. Her second gig is wine editor at Bon Appétit and her reviews are quite unlike any you've ever read before. We also chat with the founders of Yes Way Rosé, the lifestyle brand that’s all about...rosé! Nikki Huganir and Erica Blumenthal have been friends since 8th grade and now they get to celebrate everyone’s favorite wine. (Well, ours at least.) Enjoy this happy hour!

Samin Nosrat is a writer, teacher, and chef. Called a “go-to resource for matching the correct techniques with the best ingredients” by the New York Times and “the next Julia Child” by NPR’s All Things Considered, she’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in the New York Times, Bon Appetit, and the San Francisco Chronicle, among other places. She lives, cooks, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book. Radio Cherry Bombe is powered by Simplecast.

What does it mean to be a fraudulent chef? We’ll find out when Jane Larkworthy, writer, legendary beauty editor, and the occasional blogger behind thefraudulentchef.com stops by. She'll be talking to us about kitchen confidence, careers, and how to fake it till you bake it. You might recognize Jane's name from the pages of Cherry Bombe. She wrote a moving essay about her late mom for us, she interviewed Portlandia's Carrie Brownstein, and she even loaned us her dog Remy to model for our Pet Project issue. Jane’s got a lot of wisdom to share, so tune in.

Yossy Arefi is the author of Sweeter off the Vine: Fruit Desserts for Every Season. She is also food photographer, stylist, and the creator of the award-winning blog Apt. 2B Baking Co. We talk to Yossy about the best seasonal fruits for baking, her love of galettes and we have a surprise visit from Sarah Jones, founder of Miss Jones Baking Co. Host Kerry Diamond is also joined by Anita Shepherd of Anita’s Yogurt. Anita was a self-taught pastry chef when she decided to go vegan for health reasons. When a search for decent nondairy yogurt came up short, she tried to make it on her stove at home. After years of experimentation, she launched Anita’s Yogurt in 2013.

Izy Hossack, superstar blogger talks about her new book, The Savvy Cook. It's filled with budget-minded recipes that emphasize maximum flavor and minimum effort. Izy, who started her blog Top With Cinnamon at age 15, is now at university in England. She joins host Kerry Diamond at the studio in Brooklyn to talk about how roommates, her studies in nutrition, and "uni"–the school not the seafood–are impacting her approach to food. Kerry's second guest is the Queen of Green, Julia Sherman, author of Salad for President: A Cookbook Inspired by Artists, one of the most unique cookbooks of the year. We talk to Julia, who is also the creative director of CHOPT, about her special place in the food world and how she connects food and art so beautifully.

Jessamyn Rodriguez of Hot Bread Kitchen and Renée Beaumont of Radical Mindset join host Kerry Diamond to talk about their inspiring partnership for Immigrant Heritage Month. Together, these two enterprising Canadians are working to raise funds for the Hot Bread Kitchen Bakers in Training program, which helps prepare women facing economic insecurity for careers in the food world. Through the end of June, donations of $100 or more to HBK will be matched by RadicalMindset.org and donors will receive an “I Am an Immigrant” t-shirt (in English or Spanish) as acknowledgment of their gift. Most members of the Bombe Squad know how much we love Hot Bread Kitchen and support its mission, so we hope you'll help out.

On this week’s Radio Cherry Bombe, host Kerry Diamond talks with Kristen Beddard, author of Bonjour Kale. When Kristen moved to Paris with her husband, she couldn’t find kale or “chou kale” for sale anywhere. Bonjour Kale is a memoir of how Kristen began “The Kale Project” to bring her beloved vegetable back to the country of croissants and cheese. Also on the show, our British #BombeSquad correspondent, Hester Cant, speaks to one of the stars of The Great British Bake Off, Martha Collison. Martha was the youngest ever contestant at age 17 and made it all the way to the quarter finals. Hester talks to her about success since the show, her new book, and using baking to empower women around the world.

On this week’s Radio Cherry Bombe we talk with Lani Halliday, the creative baker behind Brooklyn's Brutus Bakeshop. Lani's been making a name for herself with her delicious, colorful creations--including her fabulous snake cakes. We also speak to Sabrina Chen and Alana McMillan, the founders of JaynesBeard, a new initiative that intersects the culinary and lesbian/queer communities with pop-up events that feature up-and-coming, mostly queer and female chefs and bartenders.

Elettra Wiedemann's had quite the life. She's modeled for the likes of Vogue magazine, earned a master's degree from the London School of Economics, and worked as the food editor of Refinery29. Elettra joins host Kerry Diamond to discuss her latest achievement–Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World–a fun, lively cookbook for those who want to eat well and not spend all day in the kitchen. Listen in for a lively conversation about food, fashion, and life. And why Elettra hates bananas.

Ever wonder how Martha Stewart stays inspired? How she relaxes? And how she enjoys her success? The queen of divine domesticity shares all of this and more in her funny and emotional keynote interview from the 2016 Cherry Bombe Jubilee conference. We're rebroadcasting this special talk in honor of our latest issue of Cherry Bombe, which features Martha on the cover.

We speak with Linda Appel Lipsius, the co-founder of Teatulia, a progressive tea company based around a community-forward organic tea garden in Bangladesh. Linda tells us how Teatulia sustainability sources its teas while providing education and healthcare for its employees. She also gives us tips for brewing the perfect cup of tea.

Andrea Nguyen is one of the most respected experts on Vietnamese cooking. Her newest book, The Pho Cookbook, celebrates her lifelong love of the aromatic comfort food, which she first tasted as a child in Saigon. Andrea, who was born in Vietnam and came to the United States at the age of six, has authored several books about her native cuisine, including Into the Vietnamese Kitchen, Asian Dumplings, and The Banh Mi Handbook. Later we chat with Kendra Aronson, the food writer, photographer, and self-publisher of The San Luis Obispo Farmers' Market Cookbook: Simple Seasonal Recipes and Short Stories from the Central Coast of California. After a successful Kickstarter campaign, raising $27,000, Kendra’s book caught the attention of retailers across California and even farm-to-table goddess Alice Waters. Kendra also runs her own creative studio and founded The Central Coast Creatives Club.

Chef Kate Williams worked under Wolfgang Puck before returning to her hometown of Detroit and finding her style of cooking–Nordic food with a little more romance– while in Copenhagen. Now she's about to open her first restaurant, Lady of the House, which Eater already named one of the most anticipated openings of the year. Kate works with local farms to spotlight the beauty of #uglyfood that would otherwise be thrown away. We talk to her about her sustainable philosophy when it comes to nose-to-tail and why everyone should grow their own food. Later, we chat with Kimberly Chou Tsun An and Amanda Dell of Food Book Fair. A reformed journalist, Kim worked in newspapers before focusing on food (professionally, that is). Amanda is a native New Yorker with over a decade of high-end hospitality, public relations/marketing and event experience. Together, they run Food Book Fair: a part festival, part conference set at the intersection of food culture and food systems.

Today’s guests are two boundary breaking women in the food world—butchers Erika Nakamura and Jocelyn Guest. They are the co-owners of White Gold Butchers, a new hot spot on the Upper West Side of New York that’s both a butcher shop and a cozy neighborhood restaurant. Erika, who was born and raised in Tokyo, got into butchery after working in some of New York’s top kitchens. Jocelyn, meanwhile, is an Army brat who moved every summer until she was 13. Prior to finding her calling, Jocelyn was a comedy writer. We’ll talk about their careers, what it’s like to work with their co-owners Chef April Bloomfield and rock-n-roll restaurateur Ken Friedman, and how they find mindful farm partners. But sure to check out the farm section of their website to see how seriously they take sourcing.

It's all about kings and queens today as Joan Nathan stops by for a visit. Known as "The Queen of American Jewish Cooking," Joan has written a new cookbook called King Solomon's Table and she's here to tell us all about it. The book and its recipes were inspired by Joan's travels to Israel, Italy, India, and beyond, and by King Solomon's passion for discovery. The pages are filled with historical details and personal history, plus delicious and intriguing recipes like New Old-Fashioned Bagels, Chickpea Pillows with Onions, and Walnut-Almond Macaroons with Raspberry Jam Thumbprint Cookies. Tune in to hear more!

We’re live today with Jami Curl of QUIN, the cult candy company based in Portland. We'll chat about her new book, Candy Is Magic, how she creates her happiness from scratch, and what it’s like to live with the world’s cutest cat. We'll also talk about running a modern candy company. When she was getting QUIN off the ground, Jami wanted to make great handmade treats, but without the yucky ingredients found in conventional candy. Today, she uses Oregon-grown fruit, fresh cream and butter, and all-natural extracts and colorings to make her caramels, gumdrops, lollipops, and something she calls Chocolate Magic Dust.

The boss behind The Beatrice Inn in New York City, Chef Angie Mar is one of the hardest working chefs we know and 100% an original. A late bloomer in the food world, she was in the real estate business for years and realized being a chef was her true calling. After culinary school, she worked for Chef April Bloomfield, then helped turn around The Bea, as she calls it. Not only did she garner rave reviews for the place, but she bought the restaurant from its owners last year. Tune in to hear more of Angie's impressive story. P.S. The news didn't break in time for our interview, but Angie is one of Food & Wine's Best New Chefs 2017. Make sure you pick up the issue. We're happy to see Food & Wine has recognized more female chefs this year than ever before.

Salted Malted Chocolate Chip Cookie Dough? Strawberry Honey Balsamic with Cracked Black Pepper? Sea Salt with Caramel Ribbons? With flavors like that, it’s no surprise Salt & Straw Ice Cream has legions of fans in Portland, Oregon, and Los Angeles. We talk to co-founder Kim Malek about what it takes to get an ice cream company off the ground. She joined forces with her cousin, cashed in her 401(k), and now they helm one of the fastest growing ice cream brands in America. Kim, who’s got a great big heart, also chats with us about everything from accountants to adoption to Anthony Bourdain. She's a warm person in a chilly (but yummy) business, and you won't want to miss this conversation.

One legend and two legends-in-the-making join us for this show. Chef Jody Adams of Boston's Porto, TRADE, and Saloniki is a trailblazing chef and restaurateur–and a humanitarian, which happens to be our favorite kind of human. Then we’ll be talking to Keavy Landreth and Allison Kave, the founders of Brooklyn’s Butter & Scotch, which they call the Bar & Bakery of Your Dreams.

The cookbook queen with a good appetite is in the studio today! Melissa Clark has written 38 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs. Her latest cookbook, Dinner: Changing the Game, proves she isn’t stopping anytime soon. Dinner was designed to help anyone figure out what to make any night of the week, without falling back on what you’ve eaten before. Melissa is a favorite around our office and her effortless work ethic a inspiration to food writers around the world.

Imagine fitting four years worth of trash into a 16-ounce mason jar? Lauren Singer, founder of The Simply Co., an organic cleaning product company, tells us how she did it. Her zero-waste blog, Trash is for Tossers, has empowered millions of readers to lead greener lives. We also talk macarons and meows with pastry chef/baker/entrepreneur Christina Ha and her business partner and husband Simon Tung. Christina co-founded the popular patisserie Macaron Parlour before opening New York’s first cat cafe, Meow Parlour. Tune in for her next on-brand adventure: Cat Camp.

One of these women is America’s new Top Chef champion! We talk to Brooke and Shirley right before the big reveal about their experience on the cult cooking competition and how they bonded during this latest season, filmed in Charleston and Mexico. So who are these two women? Both were on Top Chef in previous seasons and returned for another chance at victory. Brooke is the co-owner and co-chef of Hudson House, The Tripel, Playa Provisions, and Da Kikokiko in Los Angeles, while Shirley is the chef-owner of Steamers Co., a seafood restaurant set to open later this year, also in Los Angeles. Tune in to hear what it's like behind the scenes of Top Chef and see if you can guess who had to pack their knives.

Listen to our first live radio event! We taped this show in front of an audience at Hedley & Bennett headquarters near downtown Los Angeles. Editorial icon Ruth Reichl and Chef Nancy Silverton of the Mozza restaurant group talk friendship, food, and feminism with host Kerry Diamond. Author Stephanie Danler reads a steamy excerpt from her bestselling novel Sweetbitter, and Hedley & Bennett founder Ellen Bennett shares her pep talk titled "The Art of the Hustle."

How do you become an A-list food stylist? Susan Spungen, one of the most in-demand food stylists around, shares the details of her fascinating career. She was the founding Food Editor of Martha Stewart Living and co-authored Martha's Hors D’Oeuvres Handbook; she frequently contributes to Bon Appétit and Food & Wine; and she brought delicious dishes to life in the films Julie & Julia, It’s Complicated, and Eat, Pray, Love. Patrick Diamond, a member of the Surfrider NYC executive committee and the campaign lead for the Rise Above Plastics initiatives, calls in to talk about bag bans and ways to break your single-use plastic habit.

It’s our Thanksgiving show! We talk to Joy Wilson, aka Joy the Baker, the popular blogger and cookbook author based in New Orleans, and Nancy Silverton, the acclaimed chef behind the Mozza restaurant empire in Los Angeles and Singapore. Joy tells us about the “Friendsgiving” that she’s hosting and her newly formed cookbook club, while Nancy shares the story behind her new cookbook, “Mozza at Home,” and what’s on her Thanksgiving table.

Love chocolate? Learn how chocolatier Katrina Markoff found her calling and went on to launch the brands Vosges Haut-Chocolat and Wild Ophelia. Also, hear how she’s helping high school and college students who dream of being entrepreneurs. Our second guest is the inspiring Gretchen Holt-Witt, founder of Cookies for Kids’ Cancer. Hear how the loss of her son Liam spurred her to create the organization, which has raised more than $10 million for research.

Oh, Bombe Squad. What happened? We've put together a panel for today's Radio Cherry Bombe to talk through how we're feeling and shed light on some of the issues resulting from Tuesday's shocking results. Joining us is author Charlotte Druckman, Erin McKenna's Bakery founder Erin McKenna, Hot Bread Kitchen founder Jessamyn Rodriguez, and food policy expert Marion Nestle. We'll get through this.

Doria Santlofer is the New York and Los Angeles based stylist whose genius vision has featured in Teen Vogue, Lula, Allure, Self, Wonderland, Oyster, New York Magazine, Bon Appetit, Cherry Bombe and i-D and she has worked with clients including Nike, Mansur Gavriel and Gap. Her first book, 50 Contemporary Designers You Should Know, was published in 2012 by Prestel/Random House and Food City: Four Centuries of Food-Making in New York, written by her late mother, Joy Santlofer, but finished by Doria is out November 1st. Nicole Ponseca is the owner and CEO of two ground-breaking and critically successful NYC Filipino restaurants--Maharlika Filipino Moderno and Jeepney Filipino Gastropub--that re-defined the expectations of Filipino food and led the way for aspiring restaurant owners and chefs to chase their culinary dreams through pop-ups. She is an innovator, influencer and hard-working woman representing the new face of entrepreneurship and hospitality.

The author of twelve cookbooks, Dorie Greenspan has been called a “culinary guru” by The New York Times and inducted into the “Who’s Who of Food and Beverage in America.” Dorie’s latest book is Dorie’s Cookies, a celebration of everyone’s favorite dessert. A three-time James Beard Foundation award-winner for her cookbooks and magazine articles, Dorie has collaborated with many celebrated chefs, among them Julia Child (Dorie wrote Baking with Julia), Daniel Boulud and Pierre Hermé. Her book, Baking From My Home to Yours, inspired the creation of Tuesdays with Dorie, a weekly online baking club. Dorie’s own blog, which she started in 2007, was named one of the top 20 food blogs in the world. She lives in New York City, Westbrook, Connecticut, and Paris, France. Alex Prud’homme is Julia Child's great-nephew and the coauthor of her autobiography, My Life in France, which was adapted into the movie Julie & Julia. He is also the author of The Ripple Effect: The Fate of Freshwater in the Twenty-First Century, Hydrofracking: What Everyone Needs to Know, and The Cell Game, and he is the coauthor (with Michael Cherkasky) of Forewarned: Why the Government Is Failing to Protect Us--and What We Must Do to Protect Ourselves. Prud'homme's journalism has appeared in The New York Times, The New Yorker, Vanity Fair, Time, and People.

Chef Katie Button is a Southern chef with a scientific mind who honed her craft at some of the world’s best restaurants, including elBulli. She is the executive chef and co-owner of Cúrate Tapas Bar and Nightbell in Asheville, North Carolina, where she has earned world-wide recognition and accolades. Chef Button is devoted to high-quality, sustainable cuisine and excellent service. Born in London and raised, chef Preeti Mistry’s innovative cooking is inspired by her multicultural background, Indian heritage and world travels. With almost 12 years in the industry, Preeti’s culinary adventure began at the prestigious Le Cordon Bleu Culinary Academy in London where she studied culinary arts. After moving back to the US she went on to hold Executive Chef roles at the deYoung Museum, the Legion of Honor in San Francisco and Google HQ in Mountain View, CA. She was also a contestant on season six of Bravo’s Top Chef in the U.S. Preeti is currently working on a cookbook set to be published by Running Press in Spring 2018.

Laurie Woolever is a freelance writer and editor, and works for Anthony Bourdain under the catch-all title of "gatekeeper." She has written for the New York Times, Food & Wine, Lucky Peach, Saveur, GQ, Wine Spectator, Los Angeles Times, and more. She previously worked as an editor at Wine Spectator and Art Culinaire. Woolever co-authored the new cookbook Appetites with Anthony Bourdain, and previously collaborated with him on Anthony Bourdain's Les Halles Cookbook. She is a graduate of the French Culinary Institute (now known as the International Culinary Center) and Cornell University. She lives in Jackson Heights, Queens, with her husband and son. Ashley Christensen is the chef/proprietor behind seven restaurants in Raleigh, N.C., including Poole’s Diner and Death & Taxes. Since making Raleigh her home, Ashley has sought to foster community through food, philanthropy, and the stimulation of the city’s downtown neighborhood. Ashley began cooking while in college, throwing dinner parties for her friends and family. These intimate gatherings helped her recognize her passion for cooking and sharing food, and ultimately led to her first professional cooking job at the age of 21. Upon taking the position, she knew she had found her life’s work. Her first cookbook, Poole's: Recipes and Stories from a Modern Diner, is out now.

Hawa Hassan is the founder of Basbaas, the only line of Somali hot sauces and chutneys available in the U.S. The products are all natural, gluten free, and vegan. To create Basbaas, Hassan participated in the incubator program at Hot Bread Kitchen, the bakery and social enterprise initiative based in East Harlem. Molly Yeh is a baker, blogger, writer, and farmer living in East Grand Forks, North Dakota. She is the voice behind the popular blog, My Name is Yeh, and has built a following for her unique take on life, love, and food. Molly also graduated from Juilliard and plays percussion in symphonies and orchestras around the world. She lives in North Dakota with her husband and their chickens. Her first book, Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm, is out now.

Martha Stewart joins us for this episode of Radio Cherry Bombe. The show was recorded at our Jubilee conference this past spring when Martha sat down with Cherry Bombe co-founder Kerry Diamond for the keynote conversation. As only Martha can be, she was wise, emotional, honest, and hilarious. We're honored that she joined us and hope you enjoy this big moment as much as we did. Today’s outro is read by Grace Ramirez, author of the cookbook La Latina.

Padma Lakshmi, author and Top Chef star, reads from her bestselling memoir, Love, Loss, and What We Ate, as recorded at this year’s Cherry Bombe Jubilee conference. Listen as Padma recounts some childhood adventures with her beloved grandparents in India. Introducing Padma is the writer Priya Krishna. This week’s outro is read by Lauren Guptill, founder of Rococo Ice Cream in Maine.

Melissa Clark of The New York Times talks with five of the hottest up-and-coming chefs in New York City as part of the “New York’s Next Wave” panel from this year’s Cherry Bombe Jubilee conference. The panelists include Chefs Emma Bengtsson of Aquavit, Adrienne Cheatham of Red Rooster Harlem, Chloe Coscarelli of By Chloe, Angela Dimayuga of Mission Chinese Food, and Alissa Wagner of Dimes. Learn why this is a great moment for female chefs in NYC and hear how these rising stars got where they are.

So what was New York like for female chefs back in the 1970s and '80s? As part of our continuing coverage of the Cherry Bombe Jubilee conference, we're sharing a talk titled "The Way it Was" presented by Mimi Sheraton, the pioneering journalist and author of 1,000 Foods to Eat Before You Die. Mimi, as many of you know, was the first female food critic of The New York Times during that era, so she has some great perspective on the city and its chefs.

Kat Kinsman, author and editor, is taking on the subjects rarely discussed in the food world, namely depression, addiction, and burnout. In her talk entitled "Feeding the Beast," presented at this year's Cherry Bombe Jubilee conference, Kat shared her thoughts on helping, healing, and finding a way forward. Kat was welcomed to the stage by her friend, the writer Jordana Rothman. We're sharing both Kat's talk and Jordan's heartfelt introduction on Radio Cherry Bombe today. Kat is doing more than just speaking up. She launched the "Chefs With Issues" website to help others share their stories and find resources. The book about her own struggles, Hi, Anxiety, will be published this November. This talk was part of our third annual Jubilee conference, which was held earlier this year at the High Line Hotel in New York and featured interviews and talks with some of the most interesting women in the world of food. More than 300 guests attend the sold­-out conference each year to network, hear the speakers, and enjoy food from the city’s hottest female-­run businesses.

Have you ever fantasized about having your own farm? On today's show, five fierce female farmers dish the dirt on their profession as part of the "So You Want to be a Farmer?" panel from this year's Cherry Bombe Jubilee conference. From a fashion editor/orchard owner to a leader in the food justice movement, our panelists are as inspiring as they are hard working. Moderator Erin Fairbanks, Heritage Radio Network executive director and host of The Farm Report podcast, talks with Katie Baldwin and Amanda Merrow of Amber Waves Farm; Leah Penniman of Soul Fire Farm; Molly Culver of The Youth Farm; and Laura Ferrara of Westwind Orchard. This panel was part of our third annual Jubilee conference, which was held earlier this year at the High Line Hotel in New York and featured interviews and talks with some of the most interesting women in the world of food. More than 300 guests attend the sold-­out conference each year to network, hear the speakers, and enjoy food from the city’s hottest female­-run businesses.

Ellen Bennett of Hedley & Bennett joins us to moderate the latest panel in our Cherry Bombe Jubilee coverage, focused on how to be be the boss of others or just yourself. This panel was part of our third annual Jubilee conference, which was held earlier this year at the High Line Hotel in New York and featured interviews and talks with some of the most interesting women in the world of food. More than 300 guests attend the sold-out conference each year to network, hear the speakers, and enjoy food from the city’s hottest female-run businesses. The “How to Be the Boss” panel welcomed four powerhouses who shared their advice and perspectives on growing a business, managing others, and finding balance. Our panelists included Jodi Berg, CEO of Vitamix; Amanda Hesser, co-founder and CEO of Food52; Katrina Markoff, founder of Vosges Haut-Chocolat; and Christina Minardi, president of the Northeast region of Whole Foods Market. Our moderator, Ellen Bennett, is the founder and CEO of Hedley & Bennett, the apron brand beloved by many of the nation’s top chefs and kitchens.

Hemsley + Hemsley kick off our special Cherry Bombe Jubilee series with their Top 10 ways to have a happier, healthier life. Sisters Jasmine and Melissa Hemsley presented this talk as part of the third annual Cherry Bombe Jubilee conference. Held earlier this year at the High Line Hotel in New York, Jubilee features interviews and panels with some of the most interesting women in the world of food. More than 300 guests attend the sold-out conference each year to network, hear the speakers, and enjoy food from the city’s hottest female-run businesses. Focusing on the importance of eating natural, unprocessed foods, Jasmine and Melissa combine ancient eating principles with the latest research on diet and nutrition. Following the success of their international bestselling cookbook, The Art of Eating Well, the Hemsley sisters launched a cooking show, which airs in Australia and the United Kingdom. Their newest cookbook, Good + Simple, is out now. They opened their first cafe at Selfridges in London.

Arianna Huffington is the co-founder, president, and editor-­in­-chief of the Huffington Post Media Group, and the author of 15 books. In May 2005, she launched The Huffington Post, a news and blog site that quickly became one of the most widely­-read, linked to, and frequently­ cited media brands on the Internet. In 2012, the site won a Pulitzer Prize for national reporting. She has been named to Time magazine’s list of the world’s 100 most influential people and the Forbes Most Powerful Women list. Originally from Greece, she moved to England when she was 16 and graduated from Cambridge University with an M.A. in economics. At 21, she became president of the famed debating society, the Cambridge Union. She serves on numerous boards, including The Center for Public Integrity and The Committee to Protect Journalists. Her book, Thrive: The Third Metric to Redefining Success and Creating a Life of Well­-Being, Wisdom, and Wonder, debuted at #1 on the New York Times bestseller list. Sierra Tishgart is the Senior Editor of Grub Street, New York Magazine’s James Beard Award­ winning food blog, where she covers restaurant news, tracks food trends, and writes and edits features about chefs, restaurant designers, and other key industry players. She also interviews chefs for CBS This Morning’s "The Dish," and chimes in as a food expert on television shows like Good Morning America, TODAY, CNN’s New Day, NBC New York, PIX11, NY1, and Fox 5. Previously, Sierra worked at Teen Vogue, where she focused on politics, fashion, and entertainment. She remains a frequent contributor to other magazines, like Cherry Bombe, Bloomberg Businessweek, and ELLE, and most recently has worked as a correspondent on the Prince Street Podcast by Dean and Deluca. Sierra is a graduate of the Medill School of Journalism at Northwestern University.

Soa Davies leads menu development and drives the culinary vision for Maple, the delivery-­only food service with rotating daily menus prepared by New York’s best chefs. Soa, as executive chef, brings almost two decades of culinary experience to the company. Previously, she spent over six years working alongside Eric Ripert as the head of menu research and development for his three­-Michelin­-starred Le Bernardin restaurant. Davies was the founder of Salt Hospitality, which focused on helping emerging fine dining concepts with menu development. She authored the Short Stack edition titled Vol. 2: Tomatoes. Nina Clemente, who was born in Italy and raised in New York City, realized the possibilities of transforming pure ingredients into Southern Italian feasts by watching her mother make vibrant local and seasonal cuisine. It was these experiences that led her to understand a desire to make food her career. After a successful stint as a private chef, she began working at the Curious Palate and then Osteria Mozza, learning from the incomparable Chef Nancy Silverton. She then worked at Maya’s Restaurant in St. Barths followed by a stint with Chef Enrico Crippa at his three Michelin star restaurant Piazza Duomo in Alba, Italy. Today, Chef Nina strives to bridge both cultures from her childhood by taking a democratic approach to food. She cooks cuisine that is clean, beautiful, nourishing, and accessible.

Emily Murphy of Baldor Specialty Food grew up infatuated with the cooking world, watching episodes of Two Fat Ladies and Julia Child’s The French Chef religiously at a young age. After studying baking at the Institute of Culinary Education in 2006, Emily made the move away from the kitchen into buying and selling specialty foods for her family business, Baldor Specialty Foods. She worked with Baldor founder Kevin Murphy, who evolved the company from a warehouse full of fruits and vegetables into a produce powerhouse. She may have traded in her apron for a desk, but there is still plenty of excitement in her day, from scouring Europe for the best cheese or running around Manhattan with truffles for the world’s top chefs. Her love for food came full circle after marrying chef David Malbequi and opening David’s Café, a new spot St. Mark’s Place. Emily lives in the East Village. Emma Straub is The New York Times­-bestselling author of The Vacationers, Laura Lamont’s Life in Pictures, and the short story collection Other People We Married. Her fiction and nonfiction have been published in The New York Times, The Wall Street Journal, Vogue, Elle, and Conde Nast Traveler, and she is a contributing writer for Rookie. Emma’s work has been published in 15 countries. Her newest book, Modern Lovers, is a Brooklyn­based love story that Vogue named one of the best books of the summer. Emma lives in Brooklyn with her husband and two sons—all of whom she’ll be taking along on her next book tour.

Meaghan Dorman is bar director and partner at The Bennett, an elegant new cocktail bar in Manhattan’s Tribeca. Together with partners Alberto Benenati and Yves Jadot, the trio is creating a relaxed, glamorous experience for their guests. Meaghan is responsible for creating the bar’s menu and its cocktails; hiring, training and managing the bar staff; bartending; and organizing special events. At the same time, Meaghan is bar director at Dear Irving in Manhattan’s Gramercy Park neighborhood. She is also bar director and partner at Raines Law Room, where she has worked since its launch in 2009. Meaghan is proud to be a founding member of the New York City chapter of LUPEC, which enhances the community of local women in the bar/spirits industry through charity work, education, and events. In April 2011, Meaghan opened Lantern’s Keep at the Iroquois Hotel. Dianna Daoheung was raised in a typical, first­-generation Laotian­-Thai­-American household, meaning she was often “forced” to prep and help cook as her mother prepared authentic Southeast Asian foods. Not surprisingly, this is where Dianna gained her initial skills, knowledge, and love of cooking. After graduating from the University of Central Florida in social behaviors and business management, Dianna moved to New York to pursue a career in advertising. After four years, she decided to follow her instincts back to the kitchen. She studied at the French Culinary Institute in Pastry Arts, eventually finding her way to Mile End in Brooklyn to learn as a lead line cook. Next, Dianna headed to San Francisco to work in pastry at Boulevard. She eventually moved back to assist Mile End in developing their bread program. Waylaid by Hurricane Sandy, the bread program got put on hold, with Dianna biding her time as a sous chef at Brooklyn’s Isa. When an idea born in the aftermath of Sandy became Black Seed Bagels, Dianna—enamored with the science of bread—was tapped to perfect the process behind the now wildly successful Montreal bagel in New York.

Yvette Leeper­-Bueno owns Vinatería, the charming Harlem neighborhood restaurant and wine bar. A lifelong New Yorker, Yvette maintains longstanding roots in Harlem­­from her parents first meeting on 122nd Street in the 50s, to the renovated townhouse on 112th Street she has shared with her husband and sons for 12 years. Before opening Vinatería in early 2013, Yvette owned a clothing design/manufacturing business and children’s clothing boutique, Leeper Kids. Eventually her entrepreneurial spirit, love for good food and fashion, and devotion to the Harlem community led her to open Vinatería on its up­-and­-coming strip of Frederick Douglass Boulevard. Vinatería fosters a spirit of inclusivity through an accessible but extensive wine program, a thoughtful menu of Spanish­ and Italian-­influenced seasonal dishes, a convivial atmosphere, and contemporary design. Almost three years later, the neighborhood has seen a resurgence that some have compared to a second Harlem Renaissance, and Vinatería remains a pioneer in this transformation. From subtle details like the herbs lining the windowsills, to the art selected for the walls, Yvette aesthetic and attention to detail are clearly manifested throughout the space.

Missy Robbins is the celebrated chef behind Lilia, the hot new Italian restaurant in North Williamsburg, Brooklyn. She is known for creating classic Italian specialties with a contemporary twist. After training at Peter Kump’s New York School of Cooking (now The Institute of Culinary Education), she worked in the kitchens of various notable restaurants at home and abroad, learning from the likes of Chef Anne Rosenzweig. Missy served as executive chef at the A Voce restaurants in Manhattan from the fall of 2008 to spring of 2013. Under her direction, A Voce Madison earned a Michelin star in 2009, while A Voce Columbus earned its Michelin star in 2010. Missy has received numerous awards and accolades throughout her career, including being named one of Food & Wine’s Best New Chefs in 2010. Katie Stagliano This South Carolina teen is on a mission to end hunger one garden at a time. Her nonprofit, Katie’s Krops, provides grants to help those ages 9 to 18 start vegetable gardens and grow fresh food for those in need. Katie’s Krops now operate 100 youth­-run gardens in 37 states, donating thousands of pounds of fresh produce annually through food pantries, soup kitchens, and direct gifts. Katie started producing food to help others at the age 9, when she grew a 40­ pound cabbage for a third ­grade homework assignment and donated it to a soup kitchen in her town. Now through July, each time you use the hashtag #FreshFoodMatters, Sub­Zero will donate $5 to Katie’s Krops, up to $25,000, to help fund 25 new gardens.

Ana Ros is widely considered the best chef in Slovenia, and will soon be featured on Season 2 of the Netflix hit show Chef’s Table. She runs Hi a Franko, a countryside estate and restaurant that has been in her husband’s family for decades and happens to be the location where Ernest Hemingway wrote A Farewell To Arms. Ana never intended to be a chef — she was an international studies and diplomacy student when she met her husband, Valter, and they took over running Hi a Franko together. Ana taught herself how to cook with the help of Valter’s mother, and soon she was running a top notch kitchen and creating an entirely new kind of food: high‐end Slovenian cuisine. Outside the kitchen, Ana works with recovering drug addicts by teaching them how to cook, and she also works with young cooks to help them develop their careers. Katie Parla moved to Rome in 2003 after graduating from Yale, and recently co‐authored the cookbook Tasting Rome, pulling from her experiences abroad. She holds a sommelier certificate and a master’s degree in Italian gastronomic culture. Katie has written about restaurants, drinks, and food culture for more than a decade, and her writing and recipes have appeared in the New York Times, Saveur, Food & Wine, and Australian Gourmet Traveller. She is the author of National Geographic’s Walking Rome, two mobile dining apps, and her Saveur‐nominated food and travel blog. She often appears as a Rome expert on the History Channel, Travel Channel, and the university lecture circuit. Kristina Gill is the food and drinks editor at DesignSponge.com, a home and lifestyle site with over 1.2 million readers per month. Her original recipes, and those she hand‐selects from celebrated authors, chefs, and readers, have appeared weekly as the “In the Kitchen with” column since 2007. She is also a food and travel photographer, and the co‐author of Tasting Rome. Kristina transferred to Rome in 1999 after earning her BA from Stanford and her MA from Johns Hopkins SAIS.

Born in Brooklyn, Allison Robicelli of Robicelli’s Bakery started out in the food business more focused on the savory side of things, working as a catering chef for several years. But she was no stranger to sweets. While learning how to be a chef, Robicelli ran a cake business out of her parents' house. In 2005 she met Matt, a fellow food industry veteran. The pair started dating and soon got engaged. Allison and Matt married in October 2006 and have since welcomed two sons, Atticus and Toby. In 2008, she and Matt launched a gourmet foods and sandwich shop in 2008. While economic difficulties led them to close that shop, the pair spun off their popular cupcakes into a stand­-alone business: Robicelli’s Bakery in Brooklyn. In 2013, they published their first cookbook, Robicelli's: A Love Story, with Cupcakes.

Sara Moulton kicked off her fifth season as host of public television's Sara's Weeknight Meals in October of 2015. It was the latest milestone in a storied career that stretches back more than 30 years. A protégée of Julia Child, Sara was the founder of the New York Women's Culinary Alliance, executive chef of Gourmet magazine, Food Editor of ABC‐TV's "Good Morning America," and the host of several well-loved shows on the Food Network during that channel's first decade. A teacher at heart, Sara's mission has remained the same for decades – to help the home cook land dinner on the table. Following her graduation from the Culinary Institute of American in 1977, Sara spent seven years as a restaurant chef in Boston and New York, before joining the staff at Gourmet magazine. By 1997, Sara had begun hosting "Cooking Live," a live call-in show, for the Food Network. During the next ten years, she'd host several other shows for them, totaling over 1,500 episodes. Sara is the author of several cookbooks including her latest book, Sara Moulton’s Home Cooking 101. Bertha González Nieves An entrepreneur with a career rooted in the consumer luxury goods industry, Bertha González Nieves has been identified by Forbes as one of the most powerful women in Mexico. For the last 15 years, her career has centered on the spirits industry, and specifically tequila. During that time, she has been certified as the first female Maestra Tequilera by the Academia Mexicana de Catadores de Tequila. This distinction is usually held only by men in the industry. Los Angeles Times calls González Nieves “The First Lady of Tequila,” Food & Wine and Fortune magazines named her one of “The Most Innovative Women in Food & Drink for 2015.” Prior to co‐founding Casa Dragones, González Nieves spent the last 10 years as a top executive for Jose Cuervo International, the largest tequila company in the world and one of the top ten global spirits. González Nieves was responsible for Cuervo’s portfolio of brands in North America, managing over 65 percent of the company’s worldwide revenue. González Nieves was also instrumental in establishing the company’s global team in New York, and played a key role in the recent upsurge and popularity of the Tequila category in the U.S. and worldwide.

Anna Newell Jones is the creator of AndThenWeSaved.com, a blog that offers scrappy, down-­to­-earth advice on getting out of debt. She is relentlessly committed to showing how getting out of debt and living a debt­-free life doesn’t have to suck, and has been featured in Forbes, Self, Glamour, Good Housekeeping, and the Chicago Tribune. She and her husband own Newell Jones + Jones Photography and live in Denver, Colorado, with their young son. Her new book, The Spender’s Guide to Debt-­Free Living, is out now. Kimberly Chou and Amanda Dell are the directors of the Food Book Fair — a festival dubbed "the Coachella of writing about food" (LA Weekly) and "Food Geek Heaven" (KCRW) — returning May 1st and 2nd for the fifth annual year at the Wythe Hotel in Brooklyn. A reformed journalist, Kim worked at The Wall Street Journal and MSN.com before turning to a professional life in and around food. Along the way, she has also fact­-checked, art modeled, styled fashion shoots, catered gallery lunch, trained as a barista, and once performed in a corps of untrained dancers in the Whitney Biennial. Amanda is a native New Yorker with over a decade of high-­end hospitality, public relations/marketing, and event experience. Her past life in restaurants has seen her guarding the guest book at such establishments as Gramercy Tavern (where she was interviewed for Grub Street's front­-of­-house feature on just that) and Maialino.

Jasmine and Melissa Hemsley’s London­-based family business, Hemsley + Hemsley, has been the international behind­ the­ scenes go-­to food service for celebrities and those in the health, beauty and wellness industry since 2010. Focusing on the importance of eating natural, unprocessed foods, Jasmine and Melissa combine ancient eating principles with the latest research on diet and nutrition. Following the success of their international bestselling cookbook, The Art of Eating Well, the Hemsley sisters recently launched a new cooking show, which airs in Australia and the United Kingdom. Their newest cookbook is Good + Simple.

Jodi Berg, the great‐granddaughter of William G. Barnard, is the President and CEO of Vitamix, a fourth‐generation family‐owned company. Before joining Vitamix in 1997, she held management positions with hospitality companies, including Marriott Corporation and The Ritz‐Carlton Hotel Company. She received her bachelor’s degree from Bowling Green State University and her masters of business administration from Washington State University, and is pursuing a doctorate in Organizational Behavior. Vitamix blenders can be found in the kitchens of top chefs and the homes of millions of people in more than 100 countries. Visit them at www.Vitamix.com. Ellen Bennett is the founder of Hedley & Bennett, the Los Angeles‐based apron company that has taken the culinary world by storm. While working in various restaurants throughout L.A., Bennett noticed the mundane look of America’s restaurant uniforms, and set out to create a fashionable and functional designer apron with top‐grade materials. Today, top chefs, restaurants, and culinary publications utilize Hedley & Bennett’s designs in their kitchens. Find them at HedleyandBennett.com.

Agatha Kulaga and Erin Patinkin are the co­-founders of Ovenly, an award-­winning bakery based in New York City known for inventive flavor combinations that thoughtfully meld sweet and savory with a touch of spice. They are authors of the best­-selling cookbook Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery. Inspired by the Eastern European flavors of their youths, they create recipes that are complex but not complicated, and that play on tradition (think currant­ rosemary scones and pistachio ­cardamom quick bread) in creative and unique ways. With backgrounds in social justice (Erin) and social work (Agatha), the two are not only focused on building a national brand, but also in developing ethical business practices with a focus on job development and environmental sustainability. They aspire to be the first bakery to scale profits and social impact while maintaining quality and craftsmanship. Ovenly has a flagship bakeshop located in Greenpoint, Brooklyn, with a second shop in Urbanspace Vanderbilt, and is also one of the leading wholesalers of artisanal baked goods in NYC. Olivia Kim joined Nordstrom in February 2013, and currently serves as the Vice President of Creative Projects. In her role, Kim focuses on creating energy, excitement, and inspiration throughout the retailer’s locations through curated partnerships, the Pop­In@Nordstrom series of pop-­up shops and a new in­-store boutique SPACE. Kim and the Creative Projects team aims to create new, interesting and unique experiences for customers and introduce them to the best up ­and­ coming brands and new talent. A prominent figure in the fashion industry, prior to joining Nordstrom Olivia was a founding member of and Vice President of Creative at Opening Ceremony where she was responsible for the retailer’s leadership in merchandising and store planning, art direction, and collaborative projects. Kim is a longtime champion of emerging designers, which is evident in her brand selections in SPACE and Pop­In shops (where you might find Brother Vellies sitting next to Rodarte). In 2015, Kim was selected to join the prestigious ANDAM jury, which supports young designers, and has also played an essential role in launching emerging designers such as CFDA nominated brands as Suno, Pamela Love, and Patrik Ervell.

Emily Hyland is the co-owner of the eponymous Emily restaurant in Brooklyn with her husband, Matt. When she’s not running a restaurant and taste-testing Matt’s newest pizza creations, she’s a yoga instructor who teaches vinyasa, yin, and restorative yoga and especially enjoys working with beginners, those recovering from injury. Emily is also a published poet whose work has appeared in the Brooklyn Review, Sixfold, and Stretching Panties. Her most recent manuscript, “The Storming Year,” is based on her experiences as a public school English teacher and instructional coach in NYC. To learn about her private yoga instruction or to visit Emily for class, visit her website emilyhylandyoga.com. Marta Freedman is the founder of the viral Instagram, Hot Girls Eating Pizza (@h0tgirlseatingpizza). The Instagram is dedicated to "pizza dates" with cool, influential women. Musicians, CEOs, editors, designers, and entrepreneurs are among those featured. Aside from pizza dates with It-girls, Marta has crossed over into the worlds of fashion, music, fitness and hospitality by working with brands through events or content curation. Marta also works full time in fashion and founded a beauty and tech accessories line, TRIXXIE. She lives in Brooklyn.

Mimi Thorisson is the author of A Kitchen in France, and Manger, her blog devoted to French cooking and life in the French countryside. Though she grew up in Hong Kong, Mimi developed a love of French cooking early on while visiting her grandmother in the South of France. She is the host of the French cooking shows La Table de Mimi and Les Desserts de Mimi. She lives with her photographer husband, their seven children, and a band of smooth fox terriers in an old château in St. Yzans, in the Médoc region of France. Jessie Kanelos Weiner is an illustrator, food stylist, and author best known for her vibrant watercolor illustrations and fine line coloring books. Jessie writes and illustrates a blog about her life called thefrancofly.com. She has written a handful of cookbooks, including a collection of American family recipes adapted to French tastes Pâtisseries et gâteaux d'Amérique. Her latest book, Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables, explores the edible plant kingdom. A Chicago native, Jessie currently lives and works in Paris.

Klancy Miller is a writer and pastry chef deeply fascinated by all things French. After graduating from Columbia University and working in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu Paris. Klancy stayed in Paris to apprentice in the pastry kitchen at the Michelin­-starred Taillevent restaurant, and was later hired by Le Cordon Bleu Paris to join the recipe development team. During this time, Klancy was featured on Food Network’s Recipe for Success, in an episode about American culinary professionals in Paris. Now in New York and Philadelphia, she continues to write about food. She was a commentator on the Cooking Channel’s show Unique Sweets and has been a contributor to the online magazine Food Republic. When she’s not writing or cooking, Klancy takes hip­hop dance classes, throws waffle parties, obsesses about her next vacation, and searches for the perfect cookie. Her first cookbook, Cooking Solo, is out now.

Celestine Maddy is the founder and publisher of Wilder Quarterly and the author (with Abbye Churchill) of the new book A Wilder Life (Artisan, 2016). She was named one of Fast Company’s “Most Creative in Business” for 2012, and is also a Cannes Lion winner. Before founding Wilder Quarterly, she was the Director of Emerging Media at global agency StrawberryFrog. She is currently Vice President of Marketing at Reddit and she splits her time between New York and San Francisco.

Chloe Coscarelli is the chef and co-partner of N.Y.C.’s vegan hot spot By Chloe, located in the heart of the Village. She is also the author of three best-selling cookbooks — Chloe’s Kitchen, Chloe’s Vegan Desserts, and Chloe’s Vegan Italian Kitchen. Chloe first earned national attention after taking the top spot on an episode of the Food Network’s hit reality-competition series “Cupcake Wars,” becoming the first vegan chef to win a culinary competition on national television. Chloe is a graduate of The National Gourmet Institute and the University of California, Berkeley. She also completed Cornell University’s Plant-Based Nutrition program. Two more By Chloe restaurants are set to open in Flatiron and SoHo in 2016, serving the same colorful, plant-based fare that made the original location a smash success.

Emshika Alberini Emshika is the chef/owner of Chang Thai Cafe and M-ZO Tea & Co, both located in Littleton, New Hampshire. She’s been a generous supporter of Radio Cherry Bombe and Heritage Radio Network, so we invited her to join us as our first-ever guest host. Emshika grew up in Bangkok and learned to cook from her mother and grandmother. She moved to New York in the early 2000s and earned a master’s degree in organizational management from Russell Sage College in Troy, N.Y. She then moved to Littleton and opened her cafe in 2008. Unable to get a loan, she financed the entire thing on her credit card. Chang Thai found an audience and in 2014, Emshika opened M-Zo Tea & Co next door. Business NH Magazine recently named the establishments as two of New Hampshire’s five best women-led establishments. Sohui Kim Sohui is the chef and co-owner of Good Fork, a neighborhood institution in Red Hook, Brooklyn, and Insa, the new Korean bbq and karaoke spot in Gowanus. Sohui was born in Seoul, Korea, and lived there until the age of 10. In 1981, she immigrated to the United States and took up residence with her family in the Bronx. She later graduated from Barnard with a degree in liberal arts. After working in the architectural publishing business, Sohui was close to applying to law school when she got bit by the cooking bug and attended The Institute of Culinary Education instead. She completed her education with an externship at Blue Hill under chefs Dan Barber and Michael Anthony and went on to work for Anita Lo at Annisa in the West Village. She and her husband Ben Schneider opened the Good Fork in order to express her unique culinary perspective: a hybrid of her time in Korea, the Bronx, and the fine dining kitchens of Manhattan. Her favorite karaoke song is “We Belong” by Pat Benatar.

Margaret Braun, the author of Cakewalk, is a New York‐based artist who has redefined the art of cake decorating. In the 1980s, Margaret worked her way through various New York bakeries developing a distinctive, boundary‐breaking style that fuses the food arts to the fine arts. Her various projects have included creating 2,000 wedding cakes for a royal wedding in the Middle East and Marilyn Manson's wedding cake in a castle in Ireland; making a sugar mosaic sculpture at a Venetian palazzo; decorating a dance company with icing in Berlin; and and fashioning a 30‐foot‐tall DayGlo firework‐blasting cake sculpture. As an artist in residence at the Museum of Arts and Design in New York earlier this year, she completed an installation called 2,000 Sugar Cups. This project was a reflection on her work in the kitchen and was an exercise on how individuality can thrive when set against sameness.

Alexandra Du Cane is the co‐founder of Pointy Snout, a sustainably farmed U.S. caviar company. A self‐studied expert, Du Cane personally grades each tin, ensuring both quality and transparency. Pointy Snout has been featured in luxury lifestyle outlets such as Travel + Leisure, Vogue, The Wall Street Journal, Departures, Town & Country and dubbed "black gold" by W magazine in 2014. Before starting Pointy Snout, Du Cane founded one of the world's premier fashion and advertising photo agencies, with offices in New York, Paris and Los Angeles, producing global marketing campaigns for Fortune 500 companies such as BMW, Seagram, and AT&T. Joy Wilson is the voice behind the popular blog JoytheBaker.com. She is a baker, food photographer, writer, and curator of all things sweet. Her first book, the Joy the Baker Cookbook, is an unabashed celebration of butter and sugar, and her second, Homemade Decadence, is filled with ooey gooey sweet treats. She is currently finishing her third cookbook, all about brunch, to be released in Spring 2017. Joy is also creator of the viral Instagram Drake on Cake. She lives in New Orleans, Louisiana with her monstrous cat Jules, an admirable collection of nail polish, and a refrigerator full of butter.

Danielle Chang created LUCKYRICE to follow her passion for creating a platform for Asian culture. Her career has always revolved around pop culture, storytelling, and entrepreneurship. She began her career at The New York Times and later founded and published the lifestyle magazine, Simplycity. After earning her master’s degree in Critical Theory from Columbia University, she was a Professor of Contemporary Art History as well as a curator of emerging art. Most recently, she was CEO of Vivienne Tam, a fashion company, and, prior to that, the managing director of Assouline, a French creative advertising agency. Her focus today is the culinary arts. Danielle’s first cookbook, Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables, was just released and brings alive the flavors of Asian cuisine. Danielle is currently the host and producer of Lucky Chow. Suzanne Cupps is Chef de Cuisine at Untitled and Studio Cafe, both in the Whitney Museum of American Art in New York. As a child, Suzanne often dodged her mother’s requests for help in the kitchen, and it wasn’t until the end of her undergraduate years at Clemson University that she began to consider cooking as a potential career. Suzanne’s first job in the hospitality industry was an HR administrator position at the Waldorf Astoria, where she realized that her interests lay firmly in the kitchen. Soon after, Suzanne enrolled in the Institute of Culinary Education and found the atmosphere of a professional kitchen to her liking. After graduating from ICE in 2005, Suzanne began her culinary career with Union Square Hospitality Group as an extern at Gramercy Tavern. She then went on to hone her skills at Anita Lo’s restaurant Annisa. In 2011, Suzanne returned to Gramercy Tavern as a line cook. Most recently, she held the position of Tavern Sous Chef.

Avery Ruzicka is the force behind Manresa Bread, the celebrated bakery in Los Gatos, California. She studied politics, international studies, and creative writing at college in North Carolina, but her interest in food led her to culinary school in New York City. She focused on bread baking and after graduation worked with master baker Ben Hershberger at Per Se. She first crossed paths with Manresa Chef David Kinch as a student and eventually made her way out west to work at his celebrated restaurant. But there was a catch. The only job available was a front of house gig, so she worked as a runner and helped out in the kitchen when she could. Eventually, Avery began baking for Manresa full time and put together the restaurant’s bread program. Manresa Bread officially launched in March 2013 at several farmers’ markets in the area. The bakery opened its doors in January 2015 and regulars line up for the sourdough baguettes, football-sized loaves of levain, chocolate brioche, and almond croissants lovingly baked by Avery and her team.

Mandy Aftel is world renowned expert in the natural fragrance field and is the founder of Aftelier Perfumes, a Berkeley-based company. She creates bespoke fragrances for her clients and also has a line of culinary essences and sprays for use in professional and home kitchens. Mandy has written several books on fragrance and co-authored a book of food and fragrance recipes with Chef Daniel Patterson called Aroma. She also has contributed her work and expertise to a number of museum exhibits and lectures regularly on the subject of fragrance. Thessaly La Force, writing for The New York Times, said Mandy “could be considered the scent world’s Alice Waters, borrowing customs from the French in that effortless yet mindful California way.”

Christina Tosi is the chef, founder and owner of Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appétit magazine. Christina founded the dessert programs at Momofuku restaurant in New York and went on to build a culinary empire of her own from the ground up. She opened Milk Bar’s doors in 2008 and since then, hundreds of people flock to her stores daily to try one of her highly addictive and genius creations, including Cereal Milk ice cream, Compost Cookies and Crack Pie. Christina also started the trend for “naked cakes,” popular for their unfrosted sides. The culinary trendsetter and sugar genius is the recipient of two James Beard awards, including Outstanding Pastry Chef, author of two acclaimed cookbooks, Momofuku Milk Bar and Milk Bar Life, and a judge on the hit cooking competition series MasterChef and MasterChef Junior on the Fox Network. In addition to being a role model to her staff of over 200, this highly motivated and down home lady boss serves on the Board of Directors for Hot Bread Kitchen and Cookies for Kids’ Cancer and on the advisory boards for the Museum of Food and Drink (MOFAD) and Journee.

Andie Mitchell is the author of the New York Times bestselling memoir, It Was Me All Along, which shares her heartbreaking and inspiring journey to lose 135 pounds and find balance with food, weight, and body image. Today, she is a health and wellness writer, weekly contributor to Yahoo Health, speaker, and recipe developer who has been a guest on Good Morning America and Dr. Oz and many other outlets. Her second book, Eating in the Middle: A Mostly Wholesome Cookbook, will be published March 29, 2016. Chef Yana Gilbuena has been on a mission to “spread the Gospel of Filipino food. Through her SALO Project, she has traveled across America and done a Filipino pop­up dinner in each state. Salo, explains Yana, means to gather, but it may also mean to catch when the accent is placed on the second syllable. Her dining series is a meaningful recognition of the finer points of Filipino food and culture, but deeper than this, it highlights the best thing about Philippine dining, which is bringing people together at the table for a hearty good time. “I think it’s the influence of the other people that have traded with us or colonized us. We have a lot of influences of Chinese, Malaysian, Arabic, Spanish, and American. We are the original fusion!” [37:30] –Yana Gilbuena on Radio Cherry Bombe  

Nigella Lawson, food enthusiast, television personality, and journalist, is the author of nine bestselling cookbooks (Nigellissima, Nigella Kitchen, Nigella Fresh, Nigella Christmas, Nigella Express, Feast, Nigella Bites, How to Be a Domestic Goddess, How to Eat), which together have sold more than 12 million copies worldwide. These books, her host role on ABC‐TV’s “The Taste,” along with her Quick Collection apps, and her successful television shows have made hers a household name around the world. Her newest book, Simply Nigella: Feel Good Food, taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed, and always satisfying. She lives in London with her family. Visit her at www.nigella.com and follow her on Twitter @Nigella_Lawson and @nigellalawson on Instagram.

Emily Elsen was born and raised in the rural farm town of Hecla, South Dakota. Her mother and her mother’s sisters owned the popular Calico Kitchen restaurant for which their Grandmother Liz made all the pies. In 2010, Emily and her sister Melissa founded Four & Twenty Blackbirds, the cult pie shop in Gowanus, Brooklyn. Four & Twenty Blackbirds has been featured in a variety of food media including the Food Network and the Cooking Channel, in the New York Times, Martha Stewart Living, and New York Magazine. Additionally, Emily is a co‐founder of the non‐profit art and design studio the Gowanus Studio Space in Brooklyn. She has a BFA in Sculpture from Pratt Institute. Nicole Leinbach Reyhle is an experienced retail and wholesale professional who has a passion for small businesses. Since 2007, Reyhle has supported the retail and small business community‐at‐large through writing, speaking, webinars, workshops and more. As the founder and editorial director of Retail Minded Magazine, a retail lifestyle publication that debuted in January 2012, Reyhle delivers news, education and support for retailers both in and out of their stores through a unique Partner Program, as well as through individual subscribers. She is also the co‐founder of the Independent Retailer Conference, which takes place annually. She is a spokesperson for Small Business Saturday, a program founded by American Express to celebrate indie retailers across the country.  This year’s Small Business Saturday will take place November 28, 2015. var array = eval('[{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/how-to-bake-a-pie-and-build-an-indie-business\/emily_elsen_color\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Emily_Elsen_color.png","title":"Emily_Elsen_color","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Emily_Elsen_color-900x1217.png","1":640,"2":865,"3":true},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/how-to-bake-a-pie-and-build-an-indie-business\/screen-shot-2014-11-11-at-1-22-13-pm\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Screen-Shot-2014-11-11-at-1.22.13-PM.png","title":"Screen Shot 2014-11-11 at 1.22.13 PM","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Screen-Shot-2014-11-11-at-1.22.13-PM.png","1":640,"2":749,"3":false},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/how-to-bake-a-pie-and-build-an-indie-business\/nicole-leinbach-reyhle-headshot\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Nicole-Leinbach-Reyhle-Headshot.jpg","title":"Nicole Leinbach Reyhle Headshot","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Nicole-Leinbach-Reyhle-Headshot.jpg","1":320,"2":480,"3":false}]'); galleryArrays.push(array); document.write(""); > #### “The only pie we will open a can for is pumpkin!” [31:30] “If I had one major tip it would be: don’t be afraid to make your own, just do it. Even if it comes out raw or burnt!” [35:00] –Emily Elsen on Radio Cherry Bombe  

Regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and bestselling cookbook author. Her first book, “An Invitation to Indian Cookery,” was published in 1973 and her series for BBC television, “Madhur Jaffrey’s Indian Cookery,” made her a household name. She has appeared in over 20 films, including Merchant Ivory’s “Heat and Dust,” and written more than 20 books, including ‎”Madhur Jaffrey’s Ultimate Curry Bible” and “Curry Easy.” Her newest book is “Vegetarian India.” var array = eval('[{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/madhur-jaffrey\/jaffrey-author-photo\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Jaffrey-Author-Photo-.jpg","title":"Jaffrey Author Photo","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Jaffrey-Author-Photo--900x1427.jpg","1":640,"2":1015,"3":true},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/madhur-jaffrey\/vegetarian-india\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/VEGETARIAN-INDIA.jpg","title":"VEGETARIAN INDIA","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/VEGETARIAN-INDIA-900x1165.jpg","1":640,"2":828,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “I’m well traveled, so, in a sense I have a very good sense of all food the world over.” [34:30] “I roasted an ingredient and I realized all I had to do was put some Indian chutney on it, put it in the oven, and it’s done! Chutney is like money in the bank.” [43:40] –Madhur Jaffrey on Radio Cherry Bombe

Dominique Crenn was raised in France and trained in top kitchens around the world. She opened her acclaimed restaurant, Atelier Crenn, in San Francisco in 2001, where she transforms her experiences living in France, California, and Asia into culinary art. Named “Chef of the Year” by Eater in 2012, Dominique makes frequent media appearances, including Today, Top Chef, and Iron Chef America. She is also the first female chef to have been awarded two Michelin stars. Dominique recently released her debut cookbook, Metamorphosis of Taste, which shares with readers her poetic recipes, signature creative plating, and stunning photographs. Nicole Herft is a food stylist, author, and private chef. Her career began at the age of 17 when she began as a chef’s apprenticeship in Australia. Her food styling career began once she moved to London. Working as a photographer’s assistant introduced her to a new world and soon she landed an in-house role at Sainsbury’s Magazine. Nicole now divides her time between working on cookery shows, cookbooks, magazines, and films. Recently, she was the food stylist the film Burnt, starring Bradley Cooper, Sienna Miller, and Uma Thurman. var array = eval('[{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/burnt-with-dominique-crenn\/static1-squarespace\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/static1.squarespace.png","title":"static1.squarespace","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/static1.squarespace.png","1":432,"2":576,"3":false},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/burnt-with-dominique-crenn\/img_3753_dominique_crenn\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/IMG_3753_Dominique_Crenn.jpg","title":"IMG_3753_Dominique_Crenn","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/IMG_3753_Dominique_Crenn-900x1350.jpg","1":640,"2":960,"3":true}]'); galleryArrays.push(array); document.write(""); > "I don’t want people to come to the restaurant and just have a menu in front of them. I want them to interact!" [25:00] "I just want to tell people, it doesn’t matter where you are in life if you have a vision just go for it. It doesn’t matter what other people say!" [40:30] –Dominique Crenn on Radio Cherry Bombe

Garance Doré is a photographer, illustrator, author, and founder of the eponymous influential style blog, garancedore.com. Winner of the CFDA Eugenia Sheppard Media Award, Garance has contributed both as a writer and photographer to publications including American, British, and Paris Vogue, The Wall Street Journal, The New York Times, T Magazine, Elle, The Guardian, and New York magazine. Originally from Corsica, she currently lives in New York City. She just released her new book Love x Style x Life.

Jordana Rothman is the co-­author of the new book Tacos: Recipes + Provocations with Chef Alex Stupak of New York’s Empellón restaurants. She was the food and drink editor of Time Out New York for six years. Rothman is a frequent contributor to print and digital publications such as Food & Wine, Bon Appétit, New York Magazine, Cherry Bombe, MadFeed, and Conde Nast Traveler. Rothman also once challenged competitive eater Takeru Kobayashi to a hot dog eating contest. She lost. Yotam Ottolenghi is the vegetable champion, author of the much ­loved cookbooks Plenty and Plenty More, and philosopher chef (as The New Yorker called him). He also co­authored Ottolenghi and Jerusalem with Sami Tamimi. All four books were New York Times bestsellers. His latest book, Nopi, written with Chef Ramael Scully, celebrates his London restaurant of the same name. Yotam writes for The Guardian, appears on the BBC, and made the BBC4 documentary, “Jerusalem on a Plate.” Ramael Scully was born in Kuala Lumpur, Malaysia, and started his culinary career at the age of 17 in Sydney, Australia. Now head chef at Nopi, Scully first worked under Yotam Ottolenghi in 2004 at his namesake restaurant Ottolenghi. Scully’s distinct culinary heritage—the Malaysian flavors of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients—has been the creative force behind much of what is on the Nopi menu. var array = eval('[{"alt":"","caption":"Photo by Daniel Krieger","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/yotam-ottolenghi-nopi-restaurant-and-taco-talk\/jordanarothman-photocredit-daniel_krieger\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/JordanaRothman-PHOTOCREDIT-DANIEL_KRIEGER.jpg","title":"Jordana Rothman","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/JordanaRothman-PHOTOCREDIT-DANIEL_KRIEGER.jpg","1":640,"2":640,"3":false},{"alt":"","caption":"Photo by Jonathan Lovekin","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/yotam-ottolenghi-nopi-restaurant-and-taco-talk\/yotam-and-scully_credit-jonathan-lovekin\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/Yotam-and-Scully_credit-Jonathan-Lovekin.jpg","title":"Yotam and Scully","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/Yotam-and-Scully_credit-Jonathan-Lovekin-900x1350.jpg","1":640,"2":960,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “As Americans, we tend to think about beef, pork, and carnitas, but really it’s a vegetable based cuisine.” [18:15] –Jordana Rothman on Radio Cherry Bombe “You can do a lot with veggies if you put your heart into it.” [36:50] –Raemel Scully on Radio Cherry Bombe “I would like to see the democratization of food carrying on… the fact that everybody in food is allowed in.” [45:20] –Yotam Ottolenghi on Radio Cherry Bombe  

Alice Waters is the chef, author, and food activist who founded the legendary Chez Panisse restaurant in Berkeley, California. She has been a champion of local, sustainable agriculture for over four decades. In 1995, she founded the Edible Schoolyard Project, which advocates for school lunch and a sustainable food curriculum in every public school. She has been a Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003 and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Last month, she was awarded a National Humanities Medal by President Obama. Alice is also the author of 14 books, including The New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea. Fanny Singer is an art historian, curator, and illustrator based in London and Cornwall. The two have collaborated on a new book, My Pantry, a collection of recipes and illustrations. Photo Credit: Eric Wolfinger “My feeling is that we need, as a nation, a cooking lesson.  That’s the first thing, because our fast food culture has told us not to pay any attention, cooking is drudgery, go out and buy and order it in.  If we had any skills before we completely lost them.” “We have to not believe that we can’t find the food… it’s really not true. There are farmers markets popping up all over the place and if you make the effort to go once or twice a week you can really provide the ingredients for cooking for a family.” –Alice Waters on Radio Cherry Bombe  

Bobbi Brown is the founder and chief creative officer of Bobbi Brown Cosmetics. Bobbi first arrived on the beauty scene in 1991 with the launch of Bobbi Brown Essentials, and changed the face of makeup with 10 brown­-based lipstick shades created to fill a void in the market of simple and flattering makeup. Bobbi’s philosophy was simple: “Women want to look and feel like themselves, only prettier and more confident.” Today, Bobbi Brown Cosmetics is a global color cosmetics, fragrance and skincare brand with a presence in more than 65 countries and 50 free-standing stores. She is also editor­-in-­chief of Yahoo Beauty and beauty & lifestyle editor of Elvis Duran and The Morning Show, a nationally syndicated radio show. A New York Times best-selling author, Bobbi has written eight beauty and lifestyle books. Her impact extends well beyond the beauty and fashion industries. In 2008, she received an honorary doctorate from Montclair State University. In 2010, Bobbi was appointed by President Obama to the Advisory Committee for Trade Policy and Negotiation. As the brand continues to grow globally, Bobbi’s message remains the same today as when she launched in 1991: “The secret to beauty is simple—be who you are.” Bobbi is also a serious foodie interested in the link between wellness and diet. She truly believes that beauty starts from within. Jasmine and Melissa Hemsley are sisters, home cooks, and food lovers with a passion for wellness and delicious, nutrient­-dense cooking. They started Hemsley + Hemsley six years ago as a bespoke service aimed at helping people with their digestion and relationship with food. Since then, they’ve become authors of the international bestselling cookbook The Art of Eating Well and contributors to Vogue.co.uk and The Guardian. They are currently working on a second book, Good + Simple, which will be released in February 2016. This program was brought to you by American Express OPEN. var array = eval('[{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/beauty-from-within-bobbi-brown-and-the-hemsley-sisters\/2052-01r-bb-rgb-bobbi-blazer_300\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/2052-01R-BB-RGB-BOBBI-BLAZER_300.jpg","title":"2052-01R BB RGB BOBBI BLAZER_300","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/2052-01R-BB-RGB-BOBBI-BLAZER_300-900x1202.jpg","1":640,"2":855,"3":true},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/beauty-from-within-bobbi-brown-and-the-hemsley-sisters\/hemsleyhemsley_-1470\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/HEMSLEYHEMSLEY_-1470.jpg","title":"HEMSLEYHEMSLEY_-1470","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/HEMSLEYHEMSLEY_-1470-900x900.jpg","1":640,"2":640,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “I grew up in the 70’s where it was all about diet food and space food.” [33:00] “It’s not about being on a diet, it’s really healthy eating that helps you feel good and as a beauty expert it’s about what makes you look good.” [35:00] –Bobbi Brown on Radio Cherry Bombe  

Lisa Q. Fetterman is a cofounder and CEO of Nomiku, the at-home sous­-vide machine. She was recently named Forbes and Zagat 30 Under 30. Lisa’s culinary sensibilities were honed at the best restaurants in the world like Babbo, Jean Georges, and Saison. She has a writing and editing background with a BA in Journalism from the NYU Arthur L. Carter of Journalism and worked for the Hearst Corporation in their digital media department. Born and raised in Harlem, Kelis Rogers, better known by just her first name, came to prominence singing the hook of Ol’ Dirty Bastard’s hit “Got Your Money.” Years of chart dominating songs and thrilling, boundary­-pushing music followed, resulting in millions of albums sold and numerous top 10 hits. Her latest album Food, made with a live band and horn section, mints a sound that is rootsy, raw, and soulful. Besides her career in music, Kelis is a Le Cordon Bleu trained chef with multiple television cooking specials on The Food Network and Cooking Channel. Her new cookbook, My Life on a Plate, was just released. As the fifth generation of the family business her great-­great-­grandfather started in 1868, Amy Guittard has a passion for cocoa and chocolate. She spent the early part of her marketing career working at Clif Bar & Company in online marketing and brand management. She received an MBA in Design Strategy from California College of the Arts in 2012 and transitioned to Guittard Chocolate Company to lead their marketing department. Amy is involved in sourcing and sustainability, serving on several committees for the World Cocoa Foundation. She is the author of the Guittard Chocolate Cookbook, out now. This program was brought to you by American Express OPEN. var array = eval('[{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/kelis-nomiku-and-guittard-chocolate-from-sweets-to-silicon-valley\/kelis-0171-1\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/KELIS.0171-1.jpg","title":"Kelis","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/KELIS.0171-1-900x1300.jpg","1":640,"2":924,"3":true},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/kelis-nomiku-and-guittard-chocolate-from-sweets-to-silicon-valley\/lisa-fetterman-photo\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/Lisa-Fetterman-Photo.jpg","title":"Radio Cherry Bombe","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/Lisa-Fetterman-Photo-900x655.jpg","1":640,"2":466,"3":true},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/kelis-nomiku-and-guittard-chocolate-from-sweets-to-silicon-valley\/amyguittard_headshot\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/AmyGuittard_headshot.png","title":"AmyGuittard_headshot","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/10\/AmyGuittard_headshot.png","1":347,"2":335,"3":false}]'); galleryArrays.push(array); document.write(""); > #### “Food has always been such a huge part of my life. Now it’s just about going all the way, taking the plunge… now I express myself in the kitchen!” [9:00] –Kelis on Radio Cherry Bombe  

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture. She has published widely on literature, culture, art, and cuisine and has organized several exhibitions, including Feeding Desire: Design and the Tools of the Table, 1500-2005, at the Cooper­-Hewitt, National Design Museum. She is also the author of A Taste of Russia, The Georgian Feast, The Winter Vegetarian, and Baking Boot Camp at the CIA. Darra’s new book, Fire + Ice: Classic Nordic Cooking, was just released by Ten Speed Press. Who doesn’t love Chef Amanda Freitag? Whether she’s gently judging the contestants on the wildly popular Chopped or cooking up a storm, she’s become one of America’s most popular culinary personalities. She worked as executive chef at Gusto and The Harrison before opening her first restaurant, the Empire Diner, housed in the classic diner space near the High Line, in October 2013. A graduate of the Culinary Institute of America, Amanda has worked under Jean-Georges, Vongerichten at Vong, Diane Forley at Verbena, Alain Passard at Paris’ famed restaurant Arpege, and Tom Valenti at Cesca. Her latest book The Chef Next Door goes on sale Sept 29th. This program was brought to you by American Express OPEN. var array = eval('[{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/amanda-freitag-darra-goldstein\/screen-shot-2015-09-24-at-1-05-44-pm\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/09\/Screen-Shot-2015-09-24-at-1.05.44-PM.png","title":"Screen Shot 2015-09-24 at 1.05.44 PM","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/09\/Screen-Shot-2015-09-24-at-1.05.44-PM.png","1":640,"2":791,"3":false},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/amanda-freitag-darra-goldstein\/screen-shot-2015-09-24-at-1-05-10-pm\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/09\/Screen-Shot-2015-09-24-at-1.05.10-PM.png","title":"Screen Shot 2015-09-24 at 1.05.10 PM","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/09\/Screen-Shot-2015-09-24-at-1.05.10-PM.png","1":598,"2":904,"3":false},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/amanda-freitag-darra-goldstein\/the-chef-next-door\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/09\/The-Chef-Next-Door.jpg","title":"Radio Cherry Bombe","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/09\/The-Chef-Next-Door-900x1125.jpg","1":640,"2":800,"3":true},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/amanda-freitag-darra-goldstein\/amanda-freitag-ap1\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/09\/Amanda-Freitag-ap1.jpg","title":"Amanda Freitag ap1","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/09\/Amanda-Freitag-ap1-900x1349.jpg","1":640,"2":959,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “You don’t have to be a Viking to eat Nordic!” [7:40] –Darra Goldstein on Radio Cherry Bombe “I don’t tire of it! Four chefs walk in that day and you never know what’s going to happen.” [25:45] “The idea is that I grew up in restaurants. I wasn’t hanging off my mother’s or grandmother’s apron strings. I grew up in the professional kitchen.” [33:40] –Amanda Freitag on Radio Cherry Bombe  

Alice Cheng is the Founder and CEO of Culinary Agents, a professional networking and job matching website designed for current and aspiring professionals in the food, beverage, and hospitality industry. Having spent years working in a restaurant and then working for IBM for 13 years in cross-­industry innovation, Cheng brings her knowledge of technology into the food and beverage industry to solve inefficiencies and gaps around talent sourcing and career development. Cheng is passionate about helping people build careers and has taken leadership roles in mentoring all levels of talent in the technology, business, and hospitality spaces. Marisa Acocella Marchetto is a cartoonist for The New Yorker whose work has appeared in The New York Times, Glamour, and O, and The Oprah Magazine, among other publications. She is also the author of the graphic memoir Cancer Vixen, named one of Time’s top 10 graphic memoirs, and a finalist for the National Cartoonists Society Graphic Novel of the Year. A founder and chair of the Marisa Acocella Marchetto Foundation at Mount Sinai Beth Israel Comprehensive Cancer Center and the Dubin Breast Center at Mount Sinai, she lives in New York City. Her newest book, the graphic novel Ann Tenna, is all about karma. This program was brought to you by American Express OPEN. “Being vocal and going to events and sharing with people what you want to do really keeps you top of mind, especially because this community is so big.” [9:00] –Alice Cheng on Radio Cherry Bombe  

Kim Floresca is co-­executive chef of [ONE] Restaurant in Chapel Hill, North Carolina. [ONE] is an innovative spot that “brings the art of microgastronomy” to the South. Floresca has an impressive resume and has worked at Per Se in New York and El Bulli in Roses, Spain. Most recently, she was executive sous chef at Meadowood in Napa, California. Floresca talks to us about her childhood, her career, and her passion for her craft. As she says in her Twitter bio: “I cook for life, I cook for love.”

Elly Truesdell has one of the coolest jobs in food. As Northeast Regional Local Forager for Whole Foods Market, she “forages” for new brands and talent to spotlight. Truesdell spends her time visiting production facilities and farms, offering guidance to small wholesalers, and helping to launch their brands. She curated the Snack Break networking session at this year’s Cherry Bombe Jubilee conference. Yes Way Rosé is the dream project of Erica Blumenthal, a fashion editor, and Nikki Huganir, an art director, best friends who fell in love with rosé over many summer nights together. Founded in 2013 on Instagram, they created a voice and lifestyle to capture the beauty of their favorite light pink wine that quickly became a popular meme. Since, they have developed a collection of tees and tote bags, a nail polish with the Tenoverten nail salon, and their own collaborative rosé, Summer Water, with Club W.

Jordan Salcito is one of the hottest young wine experts in America. She chats with Cherry Bombe’s Claudia Wu about working as beverage director of the Momofuku restaurant group; launching Bellus, her indie wine label; and studying to become a master sommelier. Tune in to hear this and more. Wine not?

The White Moustache’s Homa Dashtaki sits down with Cherry Bombe’s Claudia Wu to talk about how she went from California lawyer to New York cult yogurt maker. With flavors inspired by her Persian roots and techniques learned from her yogurt making (and white mustached) father, Dashtaki makes each batch lovingly by hand in Red Hook, Brooklyn. She’s recently expanded the business and launched a line of whey drinks, making use of the byproducts of yogurt manufacturing. Tune in to hear her story. “Dairy is highly, highly regulated…and the attitude in every other place, besides Brooklyn, was we’re gonna shut you down.” [5:00] “Every yogurt maker plays different music [to their yogurt]…I know I sound a little crazy but it’s a live product, it’s a living creation.” [11:00] “Keep your ear to the belly of the beast that is your project, it’s going to tell you the way to go…authenticity is the most important thing.” [16:00] —Homa Dashtaki on Radio Cherry Bomb

How do you build a pie business from scratch? Cherry Bombe’s Kerry Diamond asks that and more of Emily Elsen, co-founder of Four & Twenty Blackbirds, the celebrated pie shop in Gowanus, Brooklyn. Elsen talks about working with her sister Melissa, their cookbook, the Four & Twenty shop at the Brooklyn Public Library, and the art of making sour cherry pie. Tune in to hear more from this funny and fearless pie-o-neer. This program was brought to you by the International Culinary Center.

Jamie Schmones Erickson is the owner of Poppy’s Catering and Events, which is breathing new life into the idea of what it means to be a catering company. Poppy’s has worked with the likes of Stella McCartney, J. Crew, Madewell, and Vogue, providing beautiful, seasonal food and drink for their parties and fashion events. On today’s episode of Radio Cherry Bombe, Erickson talks about starting up her company and the values that she brings to her Brooklyn-based business. This program was brought to you by the International Culinary Center. “It’s not just about the good food in this industry, it’s about cultivating relationships.” [11:00] “It’s not so glamorous seeing food cooked for hundreds of people at a time.” [31:00] “You can have such a great meal and it doesn’t have to be stuffy or stale, or many other things that people associate with catering that are often true.” [34:00] –Jamie Schmones Erikson on Radio Cherry Bombe

This episode of Radio Cherry Bombe features special bonus content from our Jubilee conference. Erin Fairbanks of Heritage Radio Network made the rounds and spoke with some of our attendees and speakers about their roles in the food world and the importance of supporting women. Hear from Caroline Randall Williams, Jordyn Lexton, and many more in this special segment. These interviews were recorded at the Cherry Bombe Jubilee conference in March 2015.

“The Barefoot Contessa” Ina Garten speaks with writer Julia Turshen about her amazing career, her passions, and the motivating forces that have guided her along the way. Ina is introduced by Bobbi Brown, the beauty industry pioneer and editor in chief of Yahoo Beauty. This talk was recorded at the Cherry Bombe Jubilee conference in March 2015.

April Bloomfield: The Jubilee Keynote Chef April Bloomfield talks with Gail Simmons of “Top Chef” about opening The Spotted Pig, wanting to be a police officer, and learning from her mentors, Ruth Rogers and Rose Gray of The River Cafe. April is introduced by Mimi Sheraton, the legendary journalist and author of “1,000 Foods To Eat Before You Die.” This talk was recorded at the Cherry Bombe Jubilee conference in March 2015.

In this episode of Radio Cherry Bombe, we hear from Karen Kelley, President and COO of Sweetgreen, as she reveals her key principles for being an authentic leader. This talk was recorded at the Cherry Bombe Jubilee conference held in March 2015. This program was brought to you by Whole Foods Market.

In this episode of Radio Cherry Bombe, we hear from a panel of women, all cookbook authors and food activists, who are changing the way we eat today: Caroline Randall Williams, author of “Soul Food Love,” Michelle Tam, author of “Nom Nom Paleo,” and Danielle Walker, author of “Against All Grain.” The moderator is Michele Promaulayko, editor in chief of Yahoo Health, and the panel is introduced by Andie Mitchell, author of “It Was Me All Along.” This talk was recorded at the Cherry Bombe Jubilee conference held in March 2015. This program was brought to you by Whole Foods Market.

In this episode of Radio Cherry Bombe, we hear about the secret of Erin McKenna’s success. The founder of BabyCakes NYC and Erin McKenna’s Bakery, McKenna credits meditation with changing her life and shares her journey from lost soul to baker/author/business owner/mom. This talk was recorded at the Cherry Bombe Jubilee conference held in March 2015.

In this episode of Radio Cherry Bombe, we bring you “Meet the Modernists,” a discussion with four chefs breaking rules and running kitchens their own way: Dominique Crenn of Atelier Crenn, Elise Kornack of Take Root, Iliana Regan of Elizabeth, and Anjana Shanker of Modernist Cuisine. The panel was moderated by Aki Kamozawa of Ideas in Food and introduced by Charlotte Druckman, journalist and author of “Skirt Steak.” This talk was recorded at the Cherry Bombe Jubilee conference in March 2015.

This week’s guest is Ina Garten In 1978, Ina Garten found herself working in the White House on nuclear energy policy and thinking, “There’s got to be more to life than this!” She saw an ad for a small food store for sale in a place she’d never been: the Hamptons at the end of Long Island. She and her husband drove up to investigate and made the owner an offer on the spot. Two months later she found herself the owner of Barefoot Contessa, a 400-sq. ft. specialty food store. Twenty years later, Barefoot Contessa grew to a 3,000-square-foot food emporium where twenty cooks and bakers prepared the food. Twenty-five more employees worked in the store helping thousands of customers to choose breads, salads, dinners and baked goods to take home. In 1996, Ina sold the store to her employees. In 2003, the new owners of Barefoot Contessa decided to close their doors and go on to new adventures. In 1999, Ina wrote her first book, The Barefoot Contessa Cookbook, which was one of the best-selling cookbooks of the year. The book invites readers into her specialty food store and shares the recipes that made it such a success. In 2001, Ina followed with best-selling Barefoot Contessa Parties! in which she invites readers into her home and shares her ideas and recipes for having parties that are fun for all — including the host. Her follow-up cookbooks, Barefoot Contessa Family Style (2002), Barefoot in Paris (2004), Barefoot Contessa at Home (2006), Barefoot Contessa Back to Basics (2008), Barefoot Contessa How Easy Is That? (2010) and Barefoot Contessa Foolproof (2012) all continue her style of cooking with easy, delicious, and foolproof recipes that you can make at home. In 2006, Ina and her business partner Frank Newbold started a successful line of Barefoot Contessa Pantry products, comprised of baking mixes and sauces developed from recipes in her cookbooks. Ina has been a columnist for Martha Stewart Living magazine, O, the Oprah magazine and House Beautiful magazine. Ina lives in East Hampton, N.Y., and Southport, Conn., with her husband Jeffrey, who is a professor at the Yale School of Management. Ina currently hosts Barefoot Contessa on Food Network. Photo: Quentin Bacon “I don’t like when things are layered – flavors on top of flavors.” [11:00] “When I bring wine to somebody’s house, I swear I don’t expect people to serve it. I’m bringing it as a gift to them, not me.” [20:00] “If you don’t take care of business you don’t get to do the fun stuff.” [38:00] –Ina Garten on Radio Cherry Bombe

This week’s guests: Dorie Greenspan & Christine Muhlke Over the past 20 years, Dorie Greenspan has written 10 cookbooks and won six James Beard and IACP awards for them, including Cookbook of the Year … twice! She won the IACP Cookbook-of-the-Year Award for Desserts by Pierre Herme and for The New York Times Bestseller, Around My French Table. She’s also been named to the James Beard Foundation’s Who’s Who of Food and Beverage in America. Dorie’s latest book is Baking Chez Moi, Recipes From My Paris Kitchen to Your Kitchen Anywhere. Baking Chez Moi is filled with recipes for the simple, homey, wonderfully delicious sweets that she and her friends bake at home in Paris. “Living in France has really meant that I can work in France. “I have the access to people who can share recipes with me.” [05:00] “There are more women doing spectacular jobs that I didn’t think would be possible at the time I was being turned away.” [39:00] — Dorie Greenspan on Radio Cherry Bombe Bon Appetit Executive editor Christine Muhlke is the co-author of “Manresa: An Edible Reflection” with David Kinch and “On the Line: Inside the World of Le Bernardin” with Eric Ripert. She was formerly the food editor at the New York Times Magazine. “One of the great things about being a writer is it gives you license to be nosy.” [12:00] –Christine Muhlke on Radio Cherry Bombe

This week on Radio Cherry Bombe, Julia Turshen is joined by Jess Eddy and Crista Freeman, owners of Phin & Phebes Ice Cream and makers of delicious, all-natural ice cream. Jess and Crista talk about their inspiration to the art of ice cream making, from their beginnings growing up with different ice cream flavors, to dropping their day jobs to delve into the ice cream business, and finally the production and influence behind starting your own ice cream company. Learn more about the process of running an ice cream business, from finding the creative vision to creating an amazing packaging label, to experimenting and creating new ice cream flavors. This program was brought to you by The International Culinary Center. “It’s important to have a vision when you’re starting out. That vision can always change over time but it helps define your trajectory as a business and where you’ll grow.” [19:00] –Crista Freeman on Radio Cherry Bombe “It’s kind of a fun game to think of how can we make this thing we’re eating or flavor we like into an ice cream.” [20:00] –Jess Eddy on Radio Cherry Bombe

This week’s guests: Leah Cohen & Janine Booth New York native Leah Cohen is no stranger to good food. Growing up as a half Filipina and half Russian-Romanian Jew, her childhood culinary background was eclectic to say the least. Cohen draws inspiration from this worldly knowledge and translates it on the plate at Lower East Side restaurant, Pig and Khao, her first solo venture and the new and exciting center of Southeast Asian food in New York City. “Culinary school is great for the resume but it depends what you take from it.” [11:00] — Leah Cohen on Radio Cherry Bombe Growing up in Australia, Janine was surrounded by unique flavors from all over the world which inspired her to embark on a culinary journey throughout Europe, Asia and beyond. Janine’s travels lead her to Miami, Florida, where she studied Culinary Arts at Le Cordon Bleu and worked in restaurants alongside former Top Chef alum Chef Jeff McInnis, exploring Southern American, Thai, Vietnamese, and Modern American cuisines. Janine is currently living in New York City and has partnered up with Top Chef alum Jeffrey McInnis to open up their own restaurant Root & Bone, which is set to open early 2014 in the East Village, NYC. Root & Bone is excited to bring a little bit of the South to the big city; a Southern revival of the farm and garden to table experience. “Southern food can be thought of as starchy and heavy and fatty but I love to cook in a lighter way with fresh vegetables and fruits.” [37:00] –Janine Booth on Radio Cherry Bombe

This week’s guests: Amanda Kludt & Amanda Chantal Bacon. This week on Radio Cherry Bombe, host Julia Turshen welcomes Amanda Kludt and Amanda Chantal Bacon to the show. Kicking off the show talking with Amanda Kludt who is the Editor-in-Chief of Eater. Eater is a website dedicated to providing food news and dining guides from across the country. Talking to Julia about the nuances of running a website with a great deal of forums and open ended comments, and the other moving parts of Eater, Amanda shares the plans for the future at Eater since being acquired by Vox Media. As a woman who also happens to be an Editor-in-Chief, Amanda gives her take on and how she deals with being a minority in the business setting. “I don’t really have a typical day, it’s a lot of moving parts and there are a lot of people to keep track of.” [7:31] “We want to be that household name, like, oh if you want to know about food Eater is the place to go.” [8:57] “I don’t think my gender has anything to do with why reason why I’m the Editor-in-Chief.” [11:33] —Amanda Kludt on Radio Cherry Bombe After the break, Julia welcomes Amanda Chantal Bacon to the show to talk about her business, Moon Juice, based in Venice, CA. Amanda is owner, creator, and chef at Moon Juice, however her career started in Vermont as a culinary student. Through trials and tribulations of ups and downs in the corporate world, Amanda came to the realization that she could rely on herself to open her own vision of Moon Juice. Taking Julia through a “typical” day at Moon Juice, including the daily delivery of produce, prep in the commissary kitchen, and running from place to place, Amanda also finds time to experiment with recipes. From there, Amanda shares how Moon Juice’s development works and the stages from inception to being bottled and sold. In the tail end of the interview, Julia asks about some of the more unique apothecary items available through Moon Juice. “The thing that got my foot in the door was one, my last name was Bacon, but two, I could get down with some dishes and cleaning the grease trough.” [23:21] “The goal with it is that from walking in and looking around and talking to the people behind the counter… all of that should be extremely pleasurable and healing, merging those two worlds.” [27:34] —Amanda Chantal Bacon on Radio Cherry Bombe

This week’s guests: Jessamyn Rodriguez & Gail Simmons. After devoting herself to a career promoting Human Rights, Jessamyn Rodriguez landed in New York in 2002, earning a master’s degree in public administration from Columbia University, and then had an idea. She would start a baking coalition that would empower immigrant, low-income women by teaching English and business management classes alongside technical baking skills. The now thriving Hot Bread Kitchen makes over $2 million a year in just bread revenue, proving that a social mission with a good product can succeed in today’s market. Heritage Radio Network recently chose Jessamyn as one of our 100 Future Food Leaders for her innovative and inspiring work on the advancement of Human Rights. “New Yorkers are craving authentic stories and foods across cultures.” [10:07] “I was the first woman that had ever been hired in the bakery at Daniel and that was a huge feather in my cap to go out and talk about Hot Bread Kitchen.” [26:45] —Jessamyn Rodriguez on Radio Cherry Bombe Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as a permanent judge on BRAVO’s Emmy-winning series Top Chef. Gail is also the new head critic on Top Chef Duels and was previously host of Top Chef Just Desserts, Bravo’s pastry-focused spin-off of the Top Chef franchise. She is also co-host of The Feed. Part talk show, part food adventure, and part buddy comedy, The Feed airs on FYI, A+E’s new lifestyle network. Gail joined Food & Wine in 2004 and directs special projects for the magazine, acting as liaison between the marketing and editorial teams on magazine events and chef-related initiatives, working closely with the country’s top culinary talent. During her tenure, she has been responsible for overseeing the annual Food & Wine Classic in Aspen, America’s premier culinary event. Prior to Food & Wine, Gail was the special events manager for Chef Daniel Boulud’s restaurant empire. Gail currently lives in New York City with her husband, Jeremy and daughter, Dahlia. “I always say I’m not an American but I’m a New Yorker.” [8:35] “I kept going back to food and I kept cooking, and ultimately decided I wanted to write about food.” [13:45] —Gail Simmons on Radio Cherry Bombe

This week’s guest on Radio Cherry Bombe is Mimi Sheraton, a pioneering food writer and a former restaurant critic for The Village Voice, Time, Condé Nast Traveler, and The New York Times. Her writing on food and travel has appeared in such magazines as The New Yorker, Vanity Fair, Smithsonian, Vogue, Town & Country, New York, and Food & Wine. She has written sixteen books, including The German Cookbook, first published in 1965 and never since then out of print, and a memoir, Eating My Words: An Appetite for Life. Her book The Whole World Loves Chicken Soup won both the IACP and James Beard awards, and she won a James Beard journalism award for her Vanity Fair article on the Four Seasons’ fortieth anniversary. Her latest book is 1,000 Foods to Eat Before You Die. She was born in Brooklyn and is a longtime resident of Greenwich Village. This program was brought to you by The International Culinary Center. “Though I never thought of having a career in food, I drifted naturally once I started working on magazines.” [04:00] “[As a critic], you try to help people pick a restaurant and know what to expect when they get there.” [08:00] “One of the things that makes it difficult for women [in food], especially if they’re married, is that a husband who isn’t in the business is much more unhappy about being left alone every night for dinner than a wife. That level of tolerance is very different for women.” [14:00] “When you have a core audience that’s really interested in the subject, you can be very specific and detailed but when your’e working for a publication that wants to expand that audience you have to get people that are less interested and entertain them – then you anger your core audience. [19:00] “I write what I want to read. [20:00] –Mimi Sheraton on Radio Cherry Bombe

This week’s guest: Dana Cowin. Dana Cowin, FOOD & WINE’s editor in chief since 1995, has been covering the world of food, wine, style and design for more than 25 years. Cowin oversees the FOOD & WINE brand, including a monthly magazine with a circulation of 925,000; digital products including the website foodandwine.com, mobile applications and iPad editions; and a books division, which publishes Best of the Best Cookbook Recipes, the FOOD & WINE Wine Guide, FOOD & WINE Cocktails and several other titles. She also serves as editorial advisor to FOOD & WINE China, the publication’s first international edition. Under her leadership, the award-winning magazine has attracted an audience of more than eight million readers with a passionate, adventurous approach to cooking, wine, entertaining, restaurants and travel. Before joining FOOD & WINE, Cowin was managing editor of Mademoiselle, managing editor of HG and an associate editor of Vogue. Cowin is on the board of directors of City Harvest, a New York City hunger-relief organization, for which she spearheads the annual “Skip Lunch Fight Hunger” campaign. She’s also on the board of directors of Wholesome Wave Foundation, a charitable organization dedicated to providing access to locally grown, healthy, sustainable foods for all communities. She is a member of Brown University’s President’s Leadership Council. Cowin appears frequently on national television and shares her eating and drinking adventures on Twitter @fwscout and on Facebook. She lives in Manhattan with her husband, Barclay Palmer, a global executive producer at Thomson Reuters, and their two children. “I view mistakes as learning opportunities and before I used to view mistakes and irritations. It’s changed my life.” [17:00] “Every story at Food & Wine magazine starts with a coherent idea. We poke at ideas until we have something we feel will hold the readers attention, makes sense and hasn’t been done before.” [22:00]

This week’s guest: Ruth Reichl. Ruth Reichl is the author of Delicious! a novel published by Random House in May 2014. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times(1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 18 languages. She is the editor of The Modern Library Food Series, which currently includes ten books. She has also written the introductions to Nancy Silverton’s Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) and The Measure of Her Powers: An M.F.K. Fisher Reader (2000), and the forewords for Japanese Cooking: A Simple Art, by Shizuo Tsuji (2007), At Elizabeth David’s Table (2011) and . She is featured on the cover of Dining Out: Secrets from America’s Leading Critics, Chefs and Restaurants, by Andrew Dornenburg and Karen Page (1998). She is the editor of Endless Feasts: Sixty Years of Writing from Gourmet; Remembrance of Things Paris: Sixty Years of Writing from Gourmet; The Gourmet Cookbook, released September 2004; History in a Glass: Sixty Years of Wine Writing from Gourmet, 2006 and Gourmet Today, September 2009. Her lecture “Why Food Matters,” delivered in October 2005, was published in The Tanner Lectures on Human Values, Volume 27, in 2006. In March 2007, she delivered the J. Edward Farnum Lecture at Princeton University. Ms. Reichl hosted Eating Out Loud, three specials on Food Network, covering New York (2002), San Francisco (2003), and Miami (2003). She is the executive producer of Gourmet’s Diary of a Foodie, public television’s 30-episode series, which debuted in October 2006 and Executive Producer and host of Gourmet’s Adventures with Ruth, a 10-episode public television series which began airing in October 2009. She is currently a judge on Top Chef Masters. Ms. Reichl has been honored with 6 James Beard Awards (one for magazine feature writing and one for multimedia food journalism in 2009; two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who’s Who of Food and Beverage in America, 1984. In 2007, she was named Adweek’s Editor of the Year. She received the Missouri Honor Medal for Distinguished Service in Journalism, presented by the Missouri School of Journalism, in October 2007. Ms. Reichl received the 2008 Matrix Award for Magazines from New York Women in Communications, Inc., in April 2008. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in Upstate New York with her husband, Michael Singer, a television news producer. “I’m very big on using leftovers in useful ways.” [5:44] “If you’re going to be in food you really have to study your own appetites.” [8:42] –Ruth Reichl on Radio Cherry Bombe

This week’s guests: Martha Hoover & Chef Nira Kehar. Having never waited tables, never cooked professionally or in any way worked in a restaurant, Martha Hoover has created a successful group of dining establishments—Cafes Patachou, Petite Chou by Patachou, Napolese Artisanal Pizzeria and Wine Bar, GELO Dolce Bar, Public Greens Urban Kitchen Garden and Grill and Patatruck Mobile Patachou Kitchen. The restaurants reflect her lifelong passion for food and ingredients of excellent quality, as well as a joie de vie. All the concepts are cherished neighborhood destinations, serving dishes made with the highest quality ingredients in the freshest preparation methods possible. Their walls are filled with art, music floats above the buzz of the diners and an urban energy reverberates that is the direct result of her vision. When Hoover opened Café Patachou, her goal was to prepare the best “simple” food using high quality ingredients. This was quite a novel approach in 1989. Vendors said that it was a mistake to roast our own meat and make homemade bread because cheaper, yet inferior, alternatives were available. The standard in the local industry deemed that strict quality standards were not necessary for success in this market. Immediately, customers noted the difference between Café Patachou and other breakfast/ lunch restaurants and that has been the key to the success of the entire company. Patachou, Inc. has purposefully grown slowly over the past twenty years. Hoover is a hands-on owner who is truly active in the business assuring the adherence to exacting standards and attention to every detail. “I grew up with this family mantra that all the great food in the world starts and ends in New York.” [04:00] “I don’t think I told our story enough early enough. It just didn’t strike a chord with enough people.” [09:00] –Martha Hoover on Radio Cherry Bombe Born and raised in Montreal, Nira Kehar’s culinary adventures began with imbibing her mother’s skills in the kitchen. She traded a career in engineering to train at the prestigious ITHQ (Institut de Tourisme et d’Hôtellerie du Québec), Canada’s premier culinary institute. Chapter three was moving to India six years ago, where she began to give life to her creative vision (preceded by a grueling few months in the Maurya Kitchens). Driven by her desire to please and excite the palate, Chef Nira’s approach combines fresh, seasonal produce with a range of global cooking techniques, loved by the food community and critics alike. This year, along with the James Beard foundation event, she is busy experimenting and evolving her sister brand, Atelier Nini. “I’m privileged in that the worst thing that ever happened to me is the best thing that ever happened to me.” [27:00] “Food is like a living organism it has its own moods and freaky things that happen to it.” [33:00] –Nira Kehar on Radio Cherry Bombe

This week on Radio Cherry Bombe, host Julia Turshen welcomes Erin McKenna of Babycakes Bakery and Brooks Headley of Del Posto Restaurant in NYC. Starting off the show, Erin shares her story with Julia about how she began to bake, specifically gluten free, treats, and now has bakery locations in NYC, LA, and Orlando. Similarly, Brooks, the Executive Pastry Chef at Del Posto, recalls his background and how he found himself working in one of the best restaurants in the city. Both guests relate on the trials and tribulations of work in the culinary realm as well as the differences between being hands-on with their food versus managing employees. Letting others help with the work is something that the chefs agree is a necessity for success. After the break, Julia chats with the guests about their support systems as well as Brooks’ recent book, Fancy Desserts. Julia also asks what we can expect from both in the future before signing off with the Radio Cherry Bombe rapid fire quiz! This program was brought to you by Bird. “I have this theory that happy cooks make delicious food.” [14:14] —Brooks Headley on Radio Cherry Bombe “[Writing my new book] was really, really challenging, and it really pushed me, but now I have some of my new favorite recipes in there.” [32:40] —Erin McKenna on Radio Cherry Bombe

This week on Radio Cherry Bombe, Julia Turshen sits down with director Cynthia Hill for an intimate and insightful conversation. She’s the director of PBS’s Peabody Award winning series, A Chef’s Life. A Chef’s Life plunges audiences into the kitchen of a high-end restaurant located in the low country of eastern North Carolina. It follows the trials and travails of Chef Vivian Howard and her husband, Ben Knight, and their farm-to-table restaurant, Chef & the Farmer, exploring both traditional and modern applications of quintessential Southern ingredients. She’s also the director of Private Violence, a feature-length documentary film and audience engagement campaign that explores a simple, but deeply disturbing fact of American life: the most dangerous place for a woman in America is her own home. This program was brought to you by Bird. “I love being able to highlight our culture in the Eastern part of North Carolina.” [11:00] “Now in the media we’re finally starting to have a conversation about domestic violence.” [25:00] “For me it’s about telling stories that are important to women.” [27:00] –Cynthia Hill on Radio Cherry Bombe

Sara Moulton is currently the host of “Sara’s Weeknight Meals,” on public television. After graduating from the CIA, she worked in restaurants for 7 years, followed by 25 years at Gourmet Magazine. She hosted shows on the Food Network for almost 10 years and was the on air food editor for Good Morning America for 15 years. Sara is also the author of three cookbooks, the most recent is “Sara Moulton’s Everyday Family Dinners.” She also co-founded the New York Women’s Culinary Alliance. Tune in to Radio Cherry Bombe as Sara shares her incredible story with listeners and helps shed light on what it takes to become a culinary legend. This program was brought to you by Bird “I never wanted to be on TV and I ended up on it. I was probably the only person on the Food Network who learned on the job.” [12:00] “The thing about magazines is – unless you get to the head honcho position, you’re not paid well.” [23:00] –Sara Moulton on Radio Cherry Bombe

This week’s episode of Radio Cherry Bombe is all about A Second Helping of Life, a benefit for SHARE – a 38-year-old survivor-led organization based in New York City that provides support, information, and resources to women affected by breast and ovarian cancer. Its mission is to help women and their families address the emotional and practical issues that arise from a cancer diagnosis and to provide the support these women need to feel less isolated, better informed, and more empowered as health care consumers. A Second Helping of Life features 25 women chefs (and celebrity sous chefs) serving their signature dishes at Pier 60, Chelsea Piers, on Monday, September 22, 7:00-9:30 PM. Tune in as Julia Turshen is joined by chef Rebecca Charles and actress Kathleen Chalfant, both participants, to discuss the Share event. This program was brought to you by Whole Foods Market. “It doesn’t exist until it’s received. This thing that’s made is a collaborating between the person who gets it and the person who gives it.” [30:00] –Katheleen Chalfant on Radio Cherry Bombe

Welcome to Season 2 of Radio Cherry Bombe! Julia Turshen is joined by Amanda Cohen, the chef and owner of Dirt Candy, her award-winning vegetable restaurant in New York City. The first vegetarian restaurant in seventeen years to receive two stars from the New York Times, it has been recognized by the Michelin Guide three years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. She was the first vegetarian chef to compete on Iron Chef America and her comic book cookbook Dirt Candy: A Cookbook is the first graphic novel cookbook to be published in North America. Tune in as they discuss the restaurant, her plans for a new spot and her thoughts on tipping vs all inclusive charge. This program was brought to you by Whole Foods Market. “We don’t have a philosophy behind what we do [at Dirt Candy]. It’s not a lifestyle restaurant. I don’t care what you had for lunch, you don’t have to tell me that you’re a carnivore when you come into the restaurant. I just want you to like the food that I’m serving.” [04:00] “When you get really successful you have to hire so many more people to do things for you if you want other time.” [17:00] –Amanda Cohen on Radio Cherry Bombe

This week’s guests on Radio Cherry Bombe are Victoria Granof, Kerry Diamond & Claudia Wu. Today’s program was brought to you by The International Culinary Center. Victoria Granof Classically trained at the famed Le Cordon Bleu in Paris, Victoria Granof worked as a cooking instructor, chef, and pastry chef at restaurants in her hometown of Los Angeles before moving into photography. Victoria has been commissioned for editorial shoots and ad campaigns for clients ranging from Bon Appétit to Kraft, Nestle, Absolut, KitchenAid, and Clinique. She has worked with many of the photo world’s best-known image-makers, launching her career with a decade-long collaboration with the great Irving Penn and later teaming up with Kenji Tomo, Mitchell Feinberg, Hans Gissinger, and Steven Klein, among others. In addition to still images, her portfolio features video, including a number of short, striking motion pieces (a melting popsicle, a sizzling egg, a deconstructed still life) created with Craig Cutler for his “CC52” series of personal work. “I’m excited about things I’ve never seen before. If I see one more heirloom tomato on a rustic table I’m going to scream. Show me something that changes the way I see things.” [04:00] –Victoria Granof on Radio Cherry Bombe Kerry Diamond & Claudia Wu. Kerry Diamond and Claudia Wu are the co-founders of Cherry Bombe Magazine. Kerry is also the co-owner of Brooklyn eateries Wilma Jean and Nightingale 9, and the Carroll Gardens’ coffee shop Smith Canteen. Claudia has her own graphic design firm and sometimes publishes Me Magazine. Cherry Bombe is a beautifully designed biannual magazine that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach. Our readers, subjects and contributors are passionate about food, aesthetics and the world around them. Cherry Bombe is available at select bookstores, magazine shops and boutiques and by subscription. “I think a lot of journalists and subjects these days take for granted things can be changed any moment if things are incorrect in a story. In print, when it’s out – it’s done. There’s no changing information that’s already out there.” [33:00] –Kerry Diamond on Radio Cherry Bombe

This week’s guests on Radio Cherry Bombe are Jordyn Lexton, Missy Robbins & Laura Maniec. Today’s program was brought to you by The International Culinary Center. Jordyn Lexton, Founder and Executive Director of Drive Change After teaching English on Riker’s Island for three years and witnessing the traumatic effects of adult jail on youth, Jordyn came up with the concept of Drive Change in 2012 and has spent the past 18 months bringing her dream to life by working in the NYC food sector and NYC reentry/criminal justice field. Jordyn holds a BA in English from Wesleyan University and a MA in Teaching from Pace University. “We are a food truck social enterprise. We use food trucks a business model and platform to hire, teach and empower people that are coming home from adult jail and prison.” [05:00] “We’re dispelling misconceptions people have of what it means to be formerly incarcerated by sharing meals.” [07:00] “When you eat at our food truck you are participating in this reform movement” [18:00] –Jordyn Lexton on Radio Cherry Bombe Master Sommelier Laura Maniec brings her extensive wine knowledge and passion for teaching to Corkbuzz Wine Studio, which she opened with her business partner Frank Vafier in 2011. Already a rising star in the wine world, Maniec is also the face of Corkbuzz, which she plans to expand in 2014 with Corkbuzz Wine Bar in New York City’s bustling Chelsea Market and Corkbuzz Wine Studio in Charlotte, North Carolina. “At some point before opening the restaurant, I looked around and said ‘you only have one life and you have to be happy and do what you really really truly believe in.’ ” [43:00] –Laura Maniec on Radio Cherry Bombe While she served as Executive Chef of A Voce restaurants from the fall of 2008 to spring of 2013, Missy Robbins received critical acclaim for creating classic Italian specialties with a contemporary twist. Under Robbins’ direction, A Voce Madison earned a Michelin star in 2009, while A Voce Columbus earned its Michelin star in 2010 and maintained them throughout her tenure. Missy is helping out with Corkbuzz before she begins her next project. “I am very happy, I’ve had a really incredible year.” [36:00] –Missy Robbins on Radio Cherry Bombe

This week’s guests on Radio Cherry Bombe are Marissa Lippert & Jasmine Moy. “Our primary focus is beautiful fresh food that happens to be healthy.” [03:00] –Marissa Lippert on Radio Cherry Bombe Marissa Lippert is a registered dietitian in Manhattan and knows great food when she tastes it. Named “Best Nutritionist” by New York Citysearch the past 5 years running, she is the founder of NOURISH, a nutrition counseling and media communications firm where she helps clients live, eat and cook more healthfully without giving up delicious food. She’s also behind.Nourish Kitchen + Table is a seasonally-influenced, locally-inspired takeaway food shop and café that offers the West Village community the comfort of a kitchen away from home. Created by nutritionist and superfoodie Marissa Lippert, who understands the need to bring flavor and balance back to the table, Nourish’s innovative fare bridges the gap between healthful eating and really delicious food. It’s vibrant, fresh, feel-good food you want to eat. “People underestimate the value of a lawyer because you don’t see the value of a lawyer when things are going well – you see it when things are going bad.” [33:00] –Jasmine Moy on Radio Cherry Bombe Jasmine Moy is Of Counsel to the law firm Taylor Colicchio LLP. She devotes a substantial portion of her time to the Restaurant and Food & Beverage industries. Her niche practice includes counseling established chefs, restaurateurs, real estate developers, hoteliers, and food and beverage businesses; advising up-and-coming chefs and restaurateurs; and working with entrepreneurs seeking to start their own enterprises. In addition, she has counseled a number of consumer product and services start-ups from concept through multi year-on-year growth and expansion. Today’s program was brought to you by Whole Foods Market.

Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater’s coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annisa where she earned her chops. Using her Lebanese background, Mary has even helped to create some dishes at Annisa including her Steak Tartare and Saddle of Rabbit with Pistachio, Mint and Grape Leaves, which were recently praised in Pete Wells’ review. This program was brought to you by Edwards VA Ham “It’s important to me that my cooks be excited by new things.” [12:00] “I’ve always felt it was my responsibility to mentor anybody who came through my kitchen and did well for me. It’s a point of pride to see people on your staff make it.” [21:00] — Anita Lo on Radio Cherry Bombe

This week’s episode of Radio Cherry Bombe takes us to Philadelphia and dorm rooms across the country as host Julia Turshen is joined by Marcie Turney, Valerie Safran and Priya Krishna! Chef Marcie Turney and Valerie Safran are the pioneering entrepreneurs whose six restaurants and boutiques on 13th Street in Philadelphia have helped transform the once-desolate neighborhood into trendy Midtown Village. Priya Krishna is a food writer and author of Ultimate Dining Hall Hacks: Create Extraordinary Dishes from the Ordinary Ingredients in Your College Meal Plan . Tune in to hear how Marcie and Valerie maintain their culinary empire and find out how Priya went from writing a column on dorm food to becoming a celebrated food writer! This program was brought to you by Edwards VA Ham “What I do is I go out and get inspired and bring that to Philadelphia and the customers there.” [11:00] –Marcie Turney on Radio Cherry Bombe I’m always trying to be a step ahead and be there for people if they have questions.” [14:00] –Valerie Safran on Radio Cherry Bombe “I always wanted to write about food but wanted to write about it in a way that would be really accessible for students.” [26:00] –Priya Krishna on Radio Cherry Bombe

Today’s episode of Radio Cherry Bombe is all about women who grow food and are committed to making the world full of great produce! Host Julia Turshen is hanging out with Katie Baldwin and Amanda Merrow, the ladies of Amber Waves Farm and Julia Sherman, an artist who runs SaladForPresident.com. The mission of Amber Waves Farm is to produce organic, healthy, nourishing food for the local community and to provide the public with an educational outlet to learn about the joyful process of growing food by using the land as an outdoor classroom. Salad For President is a website where gardening and culinary collaboration serve as a platform to discuss creative production in its varied forms. This program was brought to you by Edwards VA Ham. “When I was younger I’d take kumquats off the trees in California.. there are very sticky food memories that stay with you as an adult.” [17:00] “We have linked up with a lot of other women in food – we’re all a part of this tidal wave of excitement and change in food.” [19:00] –Amanda Merrow on Radio Cherry Bombe “The shisito pepper is the new Kale.” [23:00] — Amanda Merrow on Radio Cherry Bombe “Salad is a low barrier for entry – if it was baking for president it might be harder to find people with stories to share.” [38:00] –Julia Sherman on Radio Cherry Bombe

This week on Radio Cherry Bombe, host Julia Turshen is joined by two incredible women in food representing totally different sectors and generations of the industry. First, hear from Sue Chan of Toklas Society. The Toklas Society is a network of women in the hospitality industry. Through online content, meet-ups, speaker events, and workshops they create opportunities not just for networking, but also for inspiration, education, and personal and professional growth. Next, hear from Rawia Bishara of Tanoreen Restaurant. Rawia Bishara opened Tanoreen in 1998 as a tribute to her mother’s rich culinary heritage and over the years it has won countless accolades. She teaches at the renowned DeGustibus Culinary School and her recipes have appeared in Plate Magazine, New York Magazine and The New York Times. Rawia now runs the restaurant, a unique family-owned and operated enterprise, with her daughter Jumana. Today’s program was brought to you by White Oak Pastures. “I don’t have anybody in my life that I can look up to and get advice, so selfishly I wanted to hear those stories from other women.” [07:00] –Sue Chan on Radio Cherry Bombe “My son and daughter are more exposed to things outside than I am. Little by little we created our own style of cooking but kept our traditions. The whole idea of the restaurant is to expose our culture, which is a beautiful culture.” [20:00] –Rawia Bishara on Radio Cherry Bombe

On another jam-packed episode of Radio Cherry Bombe, Julia Turshen is joined by the couple behind Gordy’s Pickle Jar and the sister-duo behind The New Potato. Since launching Gordy’s in 2011, Sarah Gordon and Sheila Fain & their award winning pickle company have been featured in Esquire, People Magazine, Southern Living, Martha Stewart Living and other notable magazines and blogs. You can find them at Whole Foods Market, Harris Teeter, Mom’s Organic Market, The Fresh Market, West Elm Market and speciality stores across the mid-Atlantic. The New Potato is a food and lifestyle site founded by sisters Danielle & Laura Kosann. The site deals with food and the experience of food in a different way, by broadening the scope of how we see it. From profiling the top restaurateurs of the culinary industry, to featuring the arbiters of other industries and their roadmap to the world of food and style, this breakout site covers a newer, far more extensive palate of tastes and trends. Today’s program was brought to you by Edwards VA Ham. “It’s not easy [running a small business]. You need to be flexible with the highs and lows. If you really have a vision and a product you want to take to market, don’t give up.” [15:00] –Sarah Gordon on Radio Cherry Bombe “We didn’t want to approach food in an uber foodie sense. Someone in fashion might love food and somebody in food might love fashion. It’s a voyeuristic approach through a tastemaker lens.” [29:00] –Laura Kossan on Radio Cherry Bombe >

This week on a new 45 minute version of Radio Cherry Bombe , Julia welcomes Katie Carguilo from Counter Culture Coffee and Executive Chef Lisa Giffen. In the first segment, guest Katie shares her experience as the first US Barista Champion from New York City as well as Counter Culture’s first national title winner in 2012. Katie is in charge of customer support for Counter Culture Coffee which prides itself in educating the world about all aspects of coffee, from growing to buying to brewing. Later, Julia welcomes Lisa Giffen of Maison Premiere to chat about her background, her journey into the food industry, as well as what her role of Executive Chef at Maison Premiere entails. This program has been brought to you by Whole Foods Market. “It’s good to find out more about the companies and the brands that you want to buy from so you can trust them… It’s not about any one coffee, if it’s certified organic or if it has a direct trade certification, you should look at the certification requirements for the different coffee companies.” [16:34] — Katie Carguilo on Radio Cherry Bombe “Right now I have a menu item that I’ve brought back beause I really loved it… it was one of the first dishes that was my own: it’s asparagus, morels, and poached oysters.” [38:50] — Lisa Giffen on Radio Cherry Bombe

On this week’s Radio Cherry Bombe, Julia Turshen is yet again joined by two powerful women in food. First, meet Jeni Britton Bauer, the multi-talented chef and entrepreneur behind Jeni’s Splended Ice Cream, a burgeoning artisan ice-cream company centered in Columbus, Ohio, with national distribution. Later, meet Charlotte Druckman a journalist and editor whose food writing has appeared in various publications, including the Wall Street Journal, The New York Times T Magazine, and Bon Appetit. She is also the author of Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen published last year. This program was brought to you by Fairway Market. “As something becomes trendy it tends to lose all significance.” [24:00] “Pastry is unfairly underrepresented as an art and as a craft that has a history.” [27:00] –Charlotte Druckman on Radio Cherry Bombe

Travel to North Carolina and the Caribbean on the same episode of Radio Cherry Bombe! Host Julia Turshen is first joined by chef Elizabeth Karmel of Hill Country Barbecue, who talks about her Southern roots and the sentimentality around BBQ and fried chicken. She’s gearing up for the Big Apple BBQ and shares some great thoughts on meat and the culture of grilling. Later on, Julia is joined by Suzanne Rousseau, 1/2 of Two Sisters and a Meal, the brainchild of two Jamaican sisters who are business partners, foodies, lovers of world travel, avid cultural explorers, crazy history buffs, adorers of the arts, soul seekers and well known “fetin queens”. Learn what’s misunderstood about Caribbean cuisine and how the two sisters juggle cookbooks, television and web series and still have time for fun. This show was sponsored by The International Culinary Center. “Food is the purest form of communication. Instinctively, the way my family communicated was through food.” [02:00] “My job and my life are blurred edges because food and wine are so much fun.” [04:00] “BBQ and fried chicken are foods people are very emotionally connected to see when they take a bite it needs to transport them back [to a memory]” [08:00] –Elizbaeth Karmel on Radio Cherry Bombe “Either you take the opportunity and let the door open or you don’t.” [24:00] “I think we could represent food in a new way, and that’s always what we wanted to do.” [27:00] “We can cook sexy Caribbean food, it doesn’t have to be heavy duty stews. We don’t eat that way.” [27:00] Suzanne Rousseau on Radio Cherry Bombe

Radio Cherry Bombe continues to spotlight some of the most talented, accomplished and forward-thinking women in food – and this week’s episode is no exception. First – we meet Alex Raij. Alex Raij is chef and owner, along with her husband Eder Montero, of several popular New York City restaurants: Txikito, El Quinto Pino and El Comedor in Manhattan and La Vara in Brooklyn. Alex was voted Eater’s 2012 “Chef of the Year” and Bon Appétit named her among six ground breaking chefs in the feature, Women Chef’s: The Next Generation. Later – we meet Molly Culver, Brooklyn-based farmer and floral designer. She’s the proprietor of Molly Oliver Flowers and Co-Farm Manager & Field Trip Coordinator at BK Farmyards! This program was brought to you by Fairway Market. “I think about authenticity a lot and I want to be true to the cuisines, but La Vara is my most improvisational restaurant.” [06:00] “With La Vara, I really wanted to be able to celebrate Mediterranean flavors – they were flavors that were really speaking to me.” [08:00] –Alex Raij on Radio Cherry Bombe “I think of myself a farmer/teacher. I spend most of my time side by side with beginning farmers, but the income we make through our produce and flower sales accounts for over 35% of our whole budget.” [26:00] –Molly Culver on Radio Cherry Bombe

It’s a packed house for another star-studded episode of Radio Cherry Bombe. Host Julia Turshen is chatting with three incredibly talented chefs – Katy Sparks, Executive Chef at Tavern on the Green as well as Elise Kornack and Anna Hieronimus of Take Root. First – we hear from Katy, who’s background includes cooking at NYC institutions like The Quilted Giraffe and Mesa Grill. Find out what it’s like cooking at a restaurant that seats 700(!!) and comes with a storied reputation that rivals any other dining establishment in the country. Later – Julia chats with the team at Take Root, a celebrated Brooklyn restaurant featuring a tasting menu in a very unique setting. They discuss operating a business as a couple and the debate surrounding tasting menus in modern dining. This program was sponsored by The International Culinary Center.   #### “The A-hah moment for me was dropping out of college and having no skill set – being 19 years old and landing in a restaurant. What I liked about it so much was the camaraderie in the kitchen.” [04:00] “I’m just doing what I do which is largely seasonal/local as a foundation. I create a kitchen that has a lot of direct heat elements. I organized the menu around the cooking medium and designed it to be quick.” [11:00] –Katy Sparks on Radio Cherry Bombe “We get to do something together that’s extremely rewarding and have experiences that other couples don’t get to have. It can be stressful but overall it’s great.” [20:00] –Anna Hieronimus on Radio Cherry Bombe “I like to take humble ingredients and introduce them to people in a way they haven’t seen.” [22:00] –Elise Kornack on Radio Cherry Bombe

On the 2nd ever episode of Radio Cherry Bombe, host Julia Turshen is joined by the team behind “Buvette: The Pleasure of Good Food”, chef Jody Williams and food stylist Anna Kovel. Jody Williams is the celebrated chef who opened Buvette Gastrotheque, an eatery inspired by European traditions of the trade honoring a history of craft and design in it’s menu where each detail is meant to evoke a sense of story, place and delight. Part restaurant, part bar, part café, Buvette Gastrotheque combines the elegance of an old world cafe with the casual nature of a neighborhood wine bar. Tune in and hear how the book came together, and what made it such a challenging process for all involved. From recipe testing to food styling – find out what goes into making a beautiful well-curated book like “Buvette: The Pleasure of Good Food”. This program was sponsored by Whole Foods Market “I had a lot of support from people around me, they were laying the groundwork to this eventuality where we have a book deal and we’re working together. I was prompted into doing it. It’s a benchmarks in one career to do a book, and for me I’m pretty timid about those kinds of things – but here it is!” [04:00] –Jody Williams on Radio Cherry Bombe

It’s the debut of Radio Cherry Bombe! Host Julia Turshen welcomes us to the first episode of Radio Cherry Bombe, which brings the pages of Cherry Bombe Magazine to life via conversation with some of the most interesting women in the world of food. The inaugural guests are Kate Brashares, Executive Director of Edible Schoolyard NYC, and Diane Yen of The Jewels of New York, a multidisciplinary creative studio that combines the love of cooking with the beauty of everyday things. First — Kate gives listeners insight into the mission of Edible Schoolyard and what makes the NYC program so unique. Student response has been extremely positive and Kate explains what makes gardens such a joyous vessel for education. Later on, Julia chats with Diane about the concept behind The Jewels of New York and her upcoming cookbook, A Simple Feast: A Year of Simple Stories and Recipes to Savor and Share. This program was sponsored by Bonnie Plants. “The kids come home from the edible schoolyard and they’re the ones that make the salad dressing and demand the salad. For the parents to see that is just great.” [07:00] “We have a lot of staff in each school – we really affect these kids. What we’re looking at in the moment is how we can grow, and adapt our model so we can still give kids this amazing experience but in a most cost effective way so we can reach more kids in New York City.” [11:00] –Kate Brashares on Radio Cherry Bombe “If you’re a person who’s concerned with eating seasonally, it can be hard when you’re shooting off-season.” [20:00] –Diane Yen on Radio Cherry Bombe