Radio Cherry Bombe

Margaret Braun, the author of Cakewalk, is a New York‐based artist who has redefined the art of cake decorating. In the 1980s, Margaret worked her way through various New York bakeries developing a distinctive, boundary‐breaking style that fuses the food arts to the fine arts. Her various projects have included creating 2,000 wedding cakes for a royal wedding in the Middle East and Marilyn Manson's wedding cake in a castle in Ireland; making a sugar mosaic sculpture at a Venetian palazzo; decorating a dance company with icing in Berlin; and and fashioning a 30‐foot‐tall DayGlo firework‐blasting cake sculpture. As an artist in residence at the Museum of Arts and Design in New York earlier this year, she completed an installation called 2,000 Sugar Cups. This project was a reflection on her work in the kitchen and was an exercise on how individuality can thrive when set against sameness.

Alexandra Du Cane is the co‐founder of Pointy Snout, a sustainably farmed U.S. caviar company. A self‐studied expert, Du Cane personally grades each tin, ensuring both quality and transparency. Pointy Snout has been featured in luxury lifestyle outlets such as Travel + Leisure, Vogue, The Wall Street Journal, Departures, Town & Country and dubbed "black gold" by W magazine in 2014. Before starting Pointy Snout, Du Cane founded one of the world's premier fashion and advertising photo agencies, with offices in New York, Paris and Los Angeles, producing global marketing campaigns for Fortune 500 companies such as BMW, Seagram, and AT&T. Joy Wilson is the voice behind the popular blog JoytheBaker.com. She is a baker, food photographer, writer, and curator of all things sweet. Her first book, the Joy the Baker Cookbook, is an unabashed celebration of butter and sugar, and her second, Homemade Decadence, is filled with ooey gooey sweet treats. She is currently finishing her third cookbook, all about brunch, to be released in Spring 2017. Joy is also creator of the viral Instagram Drake on Cake. She lives in New Orleans, Louisiana with her monstrous cat Jules, an admirable collection of nail polish, and a refrigerator full of butter.

Danielle Chang created LUCKYRICE to follow her passion for creating a platform for Asian culture. Her career has always revolved around pop culture, storytelling, and entrepreneurship. She began her career at The New York Times and later founded and published the lifestyle magazine, Simplycity. After earning her master’s degree in Critical Theory from Columbia University, she was a Professor of Contemporary Art History as well as a curator of emerging art. Most recently, she was CEO of Vivienne Tam, a fashion company, and, prior to that, the managing director of Assouline, a French creative advertising agency. Her focus today is the culinary arts. Danielle’s first cookbook, Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables, was just released and brings alive the flavors of Asian cuisine. Danielle is currently the host and producer of Lucky Chow. Suzanne Cupps is Chef de Cuisine at Untitled and Studio Cafe, both in the Whitney Museum of American Art in New York. As a child, Suzanne often dodged her mother’s requests for help in the kitchen, and it wasn’t until the end of her undergraduate years at Clemson University that she began to consider cooking as a potential career. Suzanne’s first job in the hospitality industry was an HR administrator position at the Waldorf Astoria, where she realized that her interests lay firmly in the kitchen. Soon after, Suzanne enrolled in the Institute of Culinary Education and found the atmosphere of a professional kitchen to her liking. After graduating from ICE in 2005, Suzanne began her culinary career with Union Square Hospitality Group as an extern at Gramercy Tavern. She then went on to hone her skills at Anita Lo’s restaurant Annisa. In 2011, Suzanne returned to Gramercy Tavern as a line cook. Most recently, she held the position of Tavern Sous Chef.

Avery Ruzicka is the force behind Manresa Bread, the celebrated bakery in Los Gatos, California. She studied politics, international studies, and creative writing at college in North Carolina, but her interest in food led her to culinary school in New York City. She focused on bread baking and after graduation worked with master baker Ben Hershberger at Per Se. She first crossed paths with Manresa Chef David Kinch as a student and eventually made her way out west to work at his celebrated restaurant. But there was a catch. The only job available was a front of house gig, so she worked as a runner and helped out in the kitchen when she could. Eventually, Avery began baking for Manresa full time and put together the restaurant’s bread program. Manresa Bread officially launched in March 2013 at several farmers’ markets in the area. The bakery opened its doors in January 2015 and regulars line up for the sourdough baguettes, football-sized loaves of levain, chocolate brioche, and almond croissants lovingly baked by Avery and her team.

Mandy Aftel is world renowned expert in the natural fragrance field and is the founder of Aftelier Perfumes, a Berkeley-based company. She creates bespoke fragrances for her clients and also has a line of culinary essences and sprays for use in professional and home kitchens. Mandy has written several books on fragrance and co-authored a book of food and fragrance recipes with Chef Daniel Patterson called Aroma. She also has contributed her work and expertise to a number of museum exhibits and lectures regularly on the subject of fragrance. Thessaly La Force, writing for The New York Times, said Mandy “could be considered the scent world’s Alice Waters, borrowing customs from the French in that effortless yet mindful California way.”

Christina Tosi is the chef, founder and owner of Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appétit magazine. Christina founded the dessert programs at Momofuku restaurant in New York and went on to build a culinary empire of her own from the ground up. She opened Milk Bar’s doors in 2008 and since then, hundreds of people flock to her stores daily to try one of her highly addictive and genius creations, including Cereal Milk ice cream, Compost Cookies and Crack Pie. Christina also started the trend for “naked cakes,” popular for their unfrosted sides. The culinary trendsetter and sugar genius is the recipient of two James Beard awards, including Outstanding Pastry Chef, author of two acclaimed cookbooks, Momofuku Milk Bar and Milk Bar Life, and a judge on the hit cooking competition series MasterChef and MasterChef Junior on the Fox Network. In addition to being a role model to her staff of over 200, this highly motivated and down home lady boss serves on the Board of Directors for Hot Bread Kitchen and Cookies for Kids’ Cancer and on the advisory boards for the Museum of Food and Drink (MOFAD) and Journee.

Andie Mitchell is the author of the New York Times bestselling memoir, It Was Me All Along, which shares her heartbreaking and inspiring journey to lose 135 pounds and find balance with food, weight, and body image. Today, she is a health and wellness writer, weekly contributor to Yahoo Health, speaker, and recipe developer who has been a guest on Good Morning America and Dr. Oz and many other outlets. Her second book, Eating in the Middle: A Mostly Wholesome Cookbook, will be published March 29, 2016. Chef Yana Gilbuena has been on a mission to “spread the Gospel of Filipino food. Through her SALO Project, she has traveled across America and done a Filipino pop­up dinner in each state. Salo, explains Yana, means to gather, but it may also mean to catch when the accent is placed on the second syllable. Her dining series is a meaningful recognition of the finer points of Filipino food and culture, but deeper than this, it highlights the best thing about Philippine dining, which is bringing people together at the table for a hearty good time. “I think it’s the influence of the other people that have traded with us or colonized us. We have a lot of influences of Chinese, Malaysian, Arabic, Spanish, and American. We are the original fusion!” [37:30] –Yana Gilbuena on Radio Cherry Bombe  

Nigella Lawson, food enthusiast, television personality, and journalist, is the author of nine bestselling cookbooks (Nigellissima, Nigella Kitchen, Nigella Fresh, Nigella Christmas, Nigella Express, Feast, Nigella Bites, How to Be a Domestic Goddess, How to Eat), which together have sold more than 12 million copies worldwide. These books, her host role on ABC‐TV’s “The Taste,” along with her Quick Collection apps, and her successful television shows have made hers a household name around the world. Her newest book, Simply Nigella: Feel Good Food, taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed, and always satisfying. She lives in London with her family. Visit her at www.nigella.com and follow her on Twitter @Nigella_Lawson and @nigellalawson on Instagram.

Emily Elsen was born and raised in the rural farm town of Hecla, South Dakota. Her mother and her mother’s sisters owned the popular Calico Kitchen restaurant for which their Grandmother Liz made all the pies. In 2010, Emily and her sister Melissa founded Four & Twenty Blackbirds, the cult pie shop in Gowanus, Brooklyn. Four & Twenty Blackbirds has been featured in a variety of food media including the Food Network and the Cooking Channel, in the New York Times, Martha Stewart Living, and New York Magazine. Additionally, Emily is a co‐founder of the non‐profit art and design studio the Gowanus Studio Space in Brooklyn. She has a BFA in Sculpture from Pratt Institute. Nicole Leinbach Reyhle is an experienced retail and wholesale professional who has a passion for small businesses. Since 2007, Reyhle has supported the retail and small business community‐at‐large through writing, speaking, webinars, workshops and more. As the founder and editorial director of Retail Minded Magazine, a retail lifestyle publication that debuted in January 2012, Reyhle delivers news, education and support for retailers both in and out of their stores through a unique Partner Program, as well as through individual subscribers. She is also the co‐founder of the Independent Retailer Conference, which takes place annually. She is a spokesperson for Small Business Saturday, a program founded by American Express to celebrate indie retailers across the country.  This year’s Small Business Saturday will take place November 28, 2015. var array = eval('[{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/how-to-bake-a-pie-and-build-an-indie-business\/emily_elsen_color\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Emily_Elsen_color.png","title":"Emily_Elsen_color","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Emily_Elsen_color-900x1217.png","1":640,"2":865,"3":true},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/how-to-bake-a-pie-and-build-an-indie-business\/screen-shot-2014-11-11-at-1-22-13-pm\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Screen-Shot-2014-11-11-at-1.22.13-PM.png","title":"Screen Shot 2014-11-11 at 1.22.13 PM","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Screen-Shot-2014-11-11-at-1.22.13-PM.png","1":640,"2":749,"3":false},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/how-to-bake-a-pie-and-build-an-indie-business\/nicole-leinbach-reyhle-headshot\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Nicole-Leinbach-Reyhle-Headshot.jpg","title":"Nicole Leinbach Reyhle Headshot","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Nicole-Leinbach-Reyhle-Headshot.jpg","1":320,"2":480,"3":false}]'); galleryArrays.push(array); document.write(""); > #### “The only pie we will open a can for is pumpkin!” [31:30] “If I had one major tip it would be: don’t be afraid to make your own, just do it. Even if it comes out raw or burnt!” [35:00] –Emily Elsen on Radio Cherry Bombe  

Regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and bestselling cookbook author. Her first book, “An Invitation to Indian Cookery,” was published in 1973 and her series for BBC television, “Madhur Jaffrey’s Indian Cookery,” made her a household name. She has appeared in over 20 films, including Merchant Ivory’s “Heat and Dust,” and written more than 20 books, including ‎”Madhur Jaffrey’s Ultimate Curry Bible” and “Curry Easy.” Her newest book is “Vegetarian India.” var array = eval('[{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/madhur-jaffrey\/jaffrey-author-photo\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Jaffrey-Author-Photo-.jpg","title":"Jaffrey Author Photo","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/Jaffrey-Author-Photo--900x1427.jpg","1":640,"2":1015,"3":true},{"alt":"","caption":"","description":"","href":"http:\/\/heritageradionetwork.org\/podcast\/madhur-jaffrey\/vegetarian-india\/","src":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/VEGETARIAN-INDIA.jpg","title":"VEGETARIAN INDIA","0":"http:\/\/heritageradionetwork.org\/wp-content\/uploads\/2015\/11\/VEGETARIAN-INDIA-900x1165.jpg","1":640,"2":828,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “I’m well traveled, so, in a sense I have a very good sense of all food the world over.” [34:30] “I roasted an ingredient and I realized all I had to do was put some Indian chutney on it, put it in the oven, and it’s done! Chutney is like money in the bank.” [43:40] –Madhur Jaffrey on Radio Cherry Bombe