Radio Cherry Bombe

RHONY fans and hot sauce lovers! Today’s guest is the one and only Ubah, creator of the Ubah Hot line of hot sauces and star on the latest season of “Real Housewives of New York” on Bravo. Ubah joins guest host Marissa Mullen of That Cheese Plate to talk about her childhood in Somalia and Canada, her plans for her hot sauce company (watch out, Tabasco), how she wound up on RHONY, and how she really feels about cheese. Thank you to OpenTable and Ace Hotel 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 DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic 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 Ubah: Instagram, Ubah Hot, websiteMore on Marissa: Instagram, That Cheese Plate, website

Culinary creative Molly Baz discusses her new book 'More Is More: Get Loose In The Kitchen' and the inspiration behind it. They also talk about Molly's favorite condiments, supermarket makeovers, her Drink This Wine line, and her Molly-fication of Julia Child's greatest hits. The conversation explores the connection between visual art and food, and they share their favorite snacks, music, and desert island companions.

Welcome to Restaurant (R)evolution, our miniseries dedicated to those doing things differently in the hospitality industry. In this episode, Radio Cherry Bombe host Kerry Diamond talks to Pinky Cole, the superstar entrepreneur and CEO/Founder of Slutty Vegan, a fast-growing, fast-food chain with 13 locations. Pinky’s brand new book, “I Hope You Fail: 10 Hater Statements Holding You Back From Getting Everything You Want,” was just published yesterday. Tune in to learn about Pinky’s unique rules for being a boss, how to bounce back from failure, and more. Thank you to OpenTable and FOH for supporting this episode. Visit cherybombe.com to get tickets for our 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 DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic 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 Pinky: Instagram, Slutty Vegan, I Hope You Fail book

Elizabeth Poett, seventh-generation rancher and star of Magnolia Network's "Ranch to Table", discusses life on the ranch, her debut cookbook, Sanamaries Style Barbecue, creating a cookbook without food stylists, challenges of climate change, and favorite morning beverage and kitchen implement.

Chef Angie Mar of Le B in New York's West Village discusses embracing change, leading with emotion, and learning on the job. She shares her journey from the Beatrice Inn to Le B and reflects on turning a party spot into a culinary gem. The guest also talks about the importance of being a smart business person, pursuing a passion, and the value of preparation in the restaurant industry.

Klancy Miller’s brand new book, “For the Culture: Phenomenal Black Women and Femmes in Food,” spotlights more than 60 individuals shaping the hospitality world today, and pays tribute to the trailblazers who made it all possible, including Edna Lewis and B. Smith. Klancy joins host Kerry Diamond to talk about them, as well as some of the current trailblazers featured in “For the Culture,” from culinary creative Sophia Roe to wine and travel pro Julia Coney. Klancy also discusses the making of the book and her love of France, and she shares some remembrances of her late mother, Rose, who inspired her love of food and who Klancy calls “an architect of happiness.” “For the Culture” is dedicated to both of her parents. Thank you to OpenTable and Amaro Nonino for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. You can find Amaro Nonino in the world’s best bars and liquor shops and you can learn more at grappanonino.it.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic 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 Klancy: Instagram, For the Culture book, website

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 DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic 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

Guests Stanley Tucci and Chef Missy Robbins discuss their love for Italian food, family dinners, and exploring different cuisines. They announce the launch of Cherry Bomb's print magazine and express excitement for a potential cooking show in Italy. The podcast explores the diverse flavors of Italy and different types of pasta, as well as the impact of the renowned River Cafe on their cooking.

Tracy Malechek-Ezekiel, chef and co-owner of Birdie's in Austin, talks about their 'fine casual' concept, offering paid family leave, health insurance, and four weeks of planned and paid vacation. They discuss their unconventional benefits and policies for their team, including a high hourly wage and a flat tip pool. They share their ambitions for future restaurant expansion and the benefits of their restaurant model. The episode also explores the power of networking in the industry and the potential for creating a cookbook.

Melissa Marra-Alvarez and Elizabeth Way of The Museum at FIT discuss the intersection of food and fashion, touching on the historical and contemporary aspects of this relationship. They explore topics such as identity expression, body positivity, and the historical control over women's bodies in the fashion industry. The speakers also delve into the connection between food and fashion through an exhibition showcasing their intersection in metaphorical ways. Additionally, they dive into the influence of social media on creativity and individuality in food and fashion, highlighting examples of culinary work integrated with fashion elements.