If the holidays are the Super Bowl for bakers, Erin Jeanne McDowell might just be the MVP. If you’re baking a pie this holiday, or just love all things baking, don’t miss this episode. Erin is the author of the brand new The Book on Pie, which just hit The New York Times best-seller list, and she is here to talk all things dough, crust, fillings, toppings, and more. Erin also shares some of her favorite tools for pie-making, explains how to cut and serve a pie, and even gives a style tip or two.

Thanksgiving Pie Tips with Baker Erin Jeanne McDowell

Radio Cherry Bombe features interviews with the most interesting people in the world of food. Each week, host Kerry Diamond, founder and editor of the indie magazine Cherry Bombe, talks to the chefs, bakers, creatives, and entrepreneurs making it happen. Follow @cherrybombe on Instagram for show news and more, and visit cherrybombe.com/radio-cherry-bombe for transcripts and past episodes. Thank you to Tralala for our theme song, "All Fired Up." 

Produced by The Cherry Bombe Podcast Network

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Buffy Maguire has been in the coffee business for 30 years, but it’s not where she envisioned herself as a young college student interested in political science and social justice. She even moved to Belfast to attend graduate school and witness first-hand the peace process underway in Northern Ireland. While there, she made a small film focused on people who had lost loved ones during The Troubles, the name given to the conflict that embroiled the country. “I could feel the power of oral history, the need to remember and honor people, even if it happened a long time ago,” says Buffy. 

She herself would face a great loss years later when her young son Kevin died. To cope during his time in the hospital, Buffy started to doodle and daydream. “I created this crazy coffee company in my head,” she says. “It had to be fun and light and escapism, but rooted in something I cared about.” Buffy tucked the idea away for three years so she could focus on “living and thriving” for the sake of her two younger sons. “I knew deep in my soul they would do as I was doing, not as I was saying, so I had to live it. That was always my inspiration.” 

In time, Buffy would launch Lady Falcon Coffee Club, the San Francisco-based brand known for its single origin blends, distinctive packaging, and colorful, refurbished 1948 GMC bread truck turned coffee truck (Buffy shared the news that a Lady Falcon brick-and-mortar is in the works in the Outer Sunset neighborhood). Don’t miss her conversation with host Kerry Diamond.

Thank you to Kerrygold, Johnnie Walker, and OpenTable for supporting our show. 

Hosted by Kerry Diamond
Produced by Catherine Baker and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at 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 Buffy: Instagram, website
More on Kerry: Instagram

Lady Falcon Coffee Club’s Buffy Maguire On The Healing Power Of Creativity & Caffeine

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

Giada Live At SXSW: Trust Your Gut

“Focus on the big picture,” says Valerie Chang, the chef and owner of Maty’s, a 150-seat Peruvian spot in Miami. For her, that means more than awards (like her recent James Beard nomination) and the future of her restaurant. It translates to taking care of her mental and physical well-being and implementing a new kind of hospitality that’s focused on service not servitude. 

Valerie sat down with host Kerry Diamond in Miami to talk about her career and her family’s restaurant group (which includes B-Side and her brother’s soon-to-open Peruvian-Japanese spot, Itamae Ao). Valerie also shares what she’s learned in therapy, her thoughts on being a boss, and Maty’s menu highlights, including a twist on the traditional Oxtail Saltado and, for dessert, nostalgic sweet potato butternut squash doughnuts known as Picarones.

Thank you to Kerrygold, Walmart, and Johnnie Walker for supporting our show. 

Hosted by Kerry Diamond
Produced by Catherine Baker and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Thank you to 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. 

Sign up for Jubilee Wine Country news and ticket sales

Walmart Celebrate Her

More on Valerie: Instagram, Maty's, Itamae
More on Kerry: Instagram, Cherry Bombe

Chef Valerie Chang Of Maty’s In Miami On Mental Health And Peruvian Cuisine

Best-selling author and former Gourmet Magazine editor-in-chief Ruth Reichl is our guest on today’s episode. Ruth joins host Kerry Diamond to talk about her latest book, “The Paris Novel,” a tale of self-discovery set in 1983 and filled with food, fashion, and art. Ruth shares the real-life inspiration behind some of the people, places, and meals, and talks about her writing process. “I took a long time writing this because I didn’t want to let go of the characters,” she says. 

Ruth, who has a Substack and a podcast today, also shares her take on food media, dishes out some career advice, and discusses whether her books will ever be adapted for movies or streaming. 

Thank you to Kerrygold and Veuve Clicquot's La Grande Dame for supporting our show. 

Hosted by Kerry Diamond
Produced by Catherine Baker and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at 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 Ruth: Instagram, Substack, Three Ingredients podcast, “The Paris Novel”
More on Kerry: Instagram

Ruth Reichl On “The Paris Novel,” Her Newest Book

Today’s guest is Nadia Caterina Munno, the glamorous Dolce & Gabbana-wearing gourmet known to millions of fans as The Pasta Queen. She’s built a following for her fashion-forward, high-energy recipe videos in which she shares the secrets to one classic Italian dish after another.

In this episode, host Kerry Diamond speaks with Nadia about the “blasphemous lasagna” recipe on TikTok that inspired her to share her own videos, her love for Marcella Hazan, the grandmother who inspired her entrepreneurial journey, and why she’s a fan of Martha Stewart. 

They also talk about Nadia’s new line of pasta sauces, her recipes and tips for pastina, gnocchi, and pasta al sugo, and her advice for c-suite executives (Nadia was in marketing and PR before becoming The Pasta Queen). 

Thank you to Johnnie Walker and Walmart for supporting our show.

Join the Jubilee 2024 waitlist here.

Hosted by Kerry Diamond
Produced by Catherine Baker and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at 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 Nadia: Instagram, Pasta Queen sauces, website 
More on Kerry: Instagram

Thanksgiving Pie Tips with Baker Erin Jeanne McDowell

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