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.