The Cherry Bombe Network

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Making Fortune Cookies With Diana Yen

For our final episode of the year, Diana Yen shares her recipe for a cookie perfect for New Year’s celebrations: the fortune cookie. Diana is a food stylist, chef, and founder of A La Carte, a creative studio based in Ojai. Her work has been featured in Cherry Bombe Magazine, Bon Appétit, and Kinfolk. Diana joins host Jessie Sheehan to talk about her creative process, her upcoming cookbook, and her fortune cookie recipe. Want to bake along? You can find Diana’s recipe here and in the “Cherry Bombe” cookbook. Wishing you lots of beautiful baked goods and good fortune in 2024. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Diana: Instagram, A La Carte Studio More on Jessie: Instagram, Snackable Bakes Subscribe to Cherry Bombe Magazine here.

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Giada Live At SXSW: Trust Your Gut

We have a special live episode for you today. It’s food TV star Giada De Laurentiis in conversation with host Kerry Diamond from this year’s South by Southwest conference in Austin. They discuss everything from Giada’s early Food Network days, to dealing with burnout, building her Giadzy lifestyle platform, and navigating entrepreneurship. Think mastering Shopify, raising money, getting good at social media. All the things you can identify with if you’re building your own company. Hosted by Kerry Diamond Produced by Catherine Baker and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at SXSW and Newsstand Studios at Rockefeller Center 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 More on Kerry: Instagram

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The Future of Food: Detroit

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.

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Chef Evelyn Garcia Of Houston’s Jūn Is Giving It Her All

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 Diamond Produced by Catherine Baker and Jenna Sadhu Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Music 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

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"French At Heart" With Kendall Smith Franchini & Marjorie Taylor Of The Cook’s Atelier

Today’s guests are Marjorie Taylor and Kendall Smith Franchini, the inspiring mother-daughter duo behind The Cook’s Atelier, the popular culinary school in the Burgundy region of France. Marjorie and Kendall join host Kerry Diamond to share the bold decisions that led them to move from Phoenix to France at very different stages of their lives. They also talk about their brand-new cookbook, “French at Heart: Recipes That Bring France Home,” and the moments from their lives that inspired the book. Thank you to Cartolina for supporting Radio Cherry Bombe. Subscribe to Cherry Bombe’s print magazine. Visit cherrybombe.com for subscriptions and show transcripts. More on Marjorie & Kendall: The Cook’s Atelier, “French at Heart” cookbook More on Kerry: Instagram

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Baker Ellen King Never Gets Tired Of Bread

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.

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Dorie Greenspan & Joy The Baker In Conversation

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.

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Restaurant (R)evolution: Chef Amanda Cohen Of Dirt Candy On Banishing Tips, Cutting Food Costs, And Loving Spreadsheets

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 Diamond Produced by Catherine Baker and Jenna Sadhu Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Music 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

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Time For a Change

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

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Paro Founder Umaimah Sharwani: The Future Is South Asian Comfort Food

Hosted by Abena Anim-Somuah Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios in NYC This week, we look into the future with Umaimah Sharwani, founder of Paro, a South Asian CPG food brand. An ode to Umaimah’s mother and her cooking, Paro features three products–boxed masoor daal, boxed kitchiri, and jarred tarka oil—to help you make South Asian comfort food at home in a snap. Umaimah grew up in a Pakistani household in Texas before heading to college. She worked in finance and then pivoted, spending time at Google, Fab.com, and Glossier before launching her own CPG brand. She joins host Abena Anim-Somuah to talk about building her brand, working with suppliers, the influence of her mom, and her vision for Paro. Don’t miss Umaimah’s voicemail to her future self and her Future Flash Five predictions. Thank you to Kerrygold and Walmart for supporting our show. Learn more about Kerrygold butter & cheese here and about Walmart’s annual Open Call program here. The Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here! More on Umaimah: Instagram, Paro, website, recipes Follow Abena on Instagram Get your Cherry Bombe magazine subscription here

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Celebrating women & cool creatives in the world of food & drink.

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