Radio Cherry Bombe

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.