Cherry Bomb! The Podcast

Joelle Tomb is on an arts mission, following in the footsteps of her family. In the summer of 2018, she and her husband turned an old Victorian House in Newton, MA into an arts opportunity for newly graduated artists that was seen by thousands of people.

Listen in as she tells her story about that project, how she found her own voice in the arts and her plans for the future.

She is truly an inspiration to me.

She can be found on instagram at @joellerealestateadvisor

And, at the New Art Center in Newton, MA.

Listen in as she tells her story about that project, how she found her own voice in the arts and her plans for the future.

It is not exclusively the human condition to strive. It is Life that strives.

Cherry Bomb! The Podcast is an ongoing conversation about Food, Art and Sustainability with people in the arts, science and food industries, to talk about their processes and passions.

This podcast is directly related to Cherry Bomb! and my Sweet Blast series of photographs which are designed to start conversations in the room and see where they go.

Join me and my guests every Thursday and let’s start the conversation!

Tim Kirwin, a veteran of the hospitality industry, with such hotels as the Boston Intercontinental, D Street Aloft and Elements Hotels-Boston, talked with me frankly about sustainability in the industry. We also touched on how artwork plays into the ambience of luxury hotels.

It’s a great conversation with someone who has a great appreciation of both art and hospitality.

I hope you enjoy the show!

You can listen to our conversation in the podcast below or on your favorite podcast apps.

See more about Cherry Bomb! The Podcast, with program notes for every episode, browse the Sweet Blast collection of limited edition art, and more, at www.theartofmattmckee.com

The fastest growing population in the United States is people over 50 years old, outpacing the younger folks. And, with people continuing to live longer, it seems our sustainability practices should include how to take care of yourself so that you can remain active as long as you are alive.

Holly Kouvo started her fitness and nutrition practice with the goal to help people achieve that goal.

Our conversation ranged from her origins to doing calf raises while waiting at the deli counter. She has plenty of helpful tips on how you can sustain yourself and improve your quality of life.

She also has plenty of resources and tips on her web site, Fitting Fitness In

You can listen to our conversation in the podcast below or on your favorite podcast apps.

See more about Cherry Bomb! The Podcast, with program notes for every episode, browse the Sweet Blast collection of limited edition art, and more, at www.theartofmattmckee.com

This episode was produced by Matt McKee, with consulting and booking help from Suzanne Schultz at Canvas Fine Arts and audio consulting from Bill Shamlian at Orb Sound.

Roy Seifert’s Contempop Gallery closed its New York office during the pandemic, but continues to explore and show contemporary art from young emerging Israeli and international artists in Tel Aviv and online.

Roy and I sat down to discuss what is Contemporary Art and what is coming next for the art world.

His thoughtful responses and optimistic view of the future gave me hope for where we go next.

You find Contempop Gallery here Contempop Gallery

Kathy Milbury, chef for 25 years at My Place by the Sea, in Rockport, Mass, brings a passion for her work that combines with her love of community to create a truly amazing experience.

Inspired by the restaurant’s location, she creates dishes that are very local and feature fresh fish and produce from Rockport’s docks and local farms.

Join our conversation where we talk about her start, as a business and econ major, in the restaurants of Nantucket, through the creation of her My Place by the Sea, with her partner, Barbara Stavropoulos.

You can check out their menu and make reservations at My Place by the Sea.

They are also on Facebook.

You can listen to our conversation in the podcast below or on your favorite podcast apps.

See more about Cherry Bomb! The Podcast, with program notes for every episode, browse the Sweet Blast collection of limited edition art, and more, at www.theartofmattmckee.com

John Caron does not live an average life. It would be more accurate to say he is living his best life, running West End Johnnies and Fenway Johnnies in the heart of Boston.

His guests are a who’s who of both the local and national sports and entertainment pantheons. Photos of numerous celebrities can be found gracing the walls of both establishments, partying and having a great time with John and his family of servers and mixologists.

We spent an afternoon sharing stories of his beginning, his time as the Facilities Manager at Boston’s historic Fenway Park, and his love of getting people together with great food, great drinks and great people.

It’s long hours running both restaurants. But, I get the feeling that he really loves the restaurant family he has put together and loves getting everyone together.

You find menus and more for both restaurants at WestEndJohnnies.com

They can also be found on Facebook and Instagram

You can listen to our conversation in the podcast below or on your favorite podcast apps.

See more about Cherry Bomb! The Podcast, with program notes for every episode, browse the Sweet Blast collection of limited edition art, and more, at www.theartofmattmckee.com

Credits: This episode was produced by Matt McKee Photography, with consulting help from Suzanne Schultz at Canvas Fine Arts and Audio Consulting from Bill Shamlian at Orb Audio.

Stacey Roberts has always been an artist, painting in her free time, even while working in finance and raising a family.

This year, she decided to embrace the arts more fully as a career .

Her inspiration these days comes from her son’s food allergies.

Her paintings of Hershey’s Kisses and Sugar Daddy Candies hit the mark, finding attention and collectors.

We talk about creativity, the business of art, her first commissions, and living with food allergies.

You can see her work at Stacey Roberts Art

She is also on Facebook and Instagram

You can listen to our conversation in the podcast below or on your favorite podcast apps.

See more about Cherry Bomb! The Podcast, with program notes for every episode, browse the Sweet Blast collection of limited edition art, and more, at www.theartofmattmckee.com

Credits: This episode was produced by Matt McKee Photography, with consulting help from Suzanne Schultz at Canvas Fine Arts.

Additional Editing from Bill Shamlian at Orb Audio.

Sherry Hughes, the chef at Boston’s Women’s Lunch Place, a homeless day shelter, has put out over 100,000 nutritious meals in 2020 during the pandemic.

Sherry has lead an impressive career that includes being a media journalist before getting into her love of cooking at the women’s shelter in downtown Boston.

She organizes, cooks and serves over a thousand meals a week to our most vulnerable population, helping them, with dignity, to get back on their feet.

We talk about what it is like to run one of the cleanest kitchens in Boston, where they get the food to serve and about Lovin’ Spoonfuls Food Rescue and their mission to save grocery store food that is headed for the landfill.

She is very much looking forward to opening up her doors to her clients again.

You can help support Women’s Lunch Place by going to their site and making a donation or signing up to volunteer.

They are also on Facebook, Instagram and Twitter.

You can listen to the podcast here or on your favorite podcast apps.

See more about Cherry Bomb! The Podcast, with program notes for every episode, browse the Sweet Blast collection of limited edition art, and more, at www.theartofmattmckee.com

“Food is so impactful to our bodies, to animals, to the earth. My legacy would be to make people more aware of that.”

Jesse Hatch, General Manager of Stillman’s Farm at the Boston Public Market, joins me to talk about life as a personal chef, the local farm scene and sustainable, sun lit, hydroponic farming. She also shares with me her philosophy of food prep with fresh produce.

Continuing on the theme of “Eat Local”, she talks about small farming in Massachusetts and how important these local businesses have been during the pandemic.