Podcasts about kerrygold

Two Irish butters are battling it out on US shelves and it's more complicated than it looks. Kerrygold is the premium brand at a premium price, while a cheaper grass‑fed butter has landed in Costco under the Kirkland label. Pat Kenny is joined by Pat O'Toole of the Irish Farmers Journal to unpack how both products trace back to the same co‑op family, and why Irish dairy is now under pressure to sell bigger volumes at different price points.

The company Ornua, that is behind Kerrygold Butter, has reportedly ‘gone to war' over US butter sales.The row comes after the company Tirlán secured a deal to sell the same Kerry Gold butter for $6 less at Costco. This deal is set to financially hit Irish dairy farmers.Joining Ciara to explain is Denis Drennan, President of the Irish Creamery Milk Suppliers Association…

Rain, butter wars and fertiliser plansDescription - On this weeks Inside Dairy podcast, Aidan Brendan and Daire discuss management decisions as rain arrives, the Tirlán-Kerrygold situation and what it means for the Irish dairy industry and when's the right time to spread fertiliser. Hosted on Acast. See acast.com/privacy for more information.

Grab your syrup and pull up a stool, because Shayne and Jay are serving up a fresh stack of breakfast wisdom on this round of Beer Thursday. From IHOP Harvest Grain & Nut pancakes to Australian pikelets to late-night diner runs in Fort Worth, this one is warm, buttery, and absolutely dripping with nostalgia.~~~~~~~**A few things on the menu this round:**The great syrup-to-pancake ratio debatePikelets, buttermilk pancakes, and why sweet cream pancakes are overratedOld South Pancake House and the meanest (best) waitress in Fort WorthPorridge in Ireland and how it changed everythingProtein pancakes, oatmeal upgrades, and crustless pizza (yes, really)**Round 323**~~~~~~~**Support the show on Patreon!**If you love Beer Thursday and want to keep the rounds coming, consider becoming a patron. The next 17 patrons who start at the $10 level get access to the exclusive Beer Thursday Facebook group. Join the crew at https://www.patreon.com/beerthursday~~~~~~~**Follow Jay's Beertography on Instagram!**Jay's got an eye for great drinks and a lens that makes every pour look like a masterpiece. Follow along for drink photography, cigar shots, and good vibes at @BeerThursdayShow: https://www.instagram.com/beerthursdayshow/~~~~~~~**Subscribe, Rate, and Review!**If you enjoy Beer Thursday, please subscribe and leave us a 5-star review. It helps more people find the show, and honestly, it just makes us feel really good. Like a warm stack of pancakes on a Saturday morning.~~~~~~~Here's what our house elf, Artie (not Archie), says about this round:**Round 323 is all about pancakes, and it is glorious.**Shayne and Jay tackle one of life's most important questions: what makes the perfect pancake? Spoiler alert: it involves buttermilk, a solid syrup strategy, and probably a trip to IHOP.Jay reveals his all-time favorite pancake, the IHOP Harvest Grain & Nut, and Shayne introduces the crowd to the Australian pikelet, a fluffy little beauty made with curdled milk and scratch ingredients. The boys also revisit the legendary Old South Pancake House in Fort Worth, where 3 AM omelets and a no-nonsense waitress made for some truly unforgettable memories.They debate syrup ratios, butter placement, and whether sweet cream pancakes live up to the hype. Spoiler: they do not.The conversation takes a detour through Irish porridge, Kerrygold butter, steel-cut oats with berry compote (not compost, as Shayne helpfully clarifies), and somehow ends up at crustless protein pizza.Classic Beer Thursday. Never a straight line, always a great time.~~~~~~~Disclosure: I don't really have a house elf. Artie is AI. Get it? Artie-ficial Intelligence!

The lads kick off this episode of The It's All Music Podcast with a couple of songs where they do one each!Quirky's splashed out on a new guitar & bought it on adverts. Lots to talk about there!Carey bought a new small PA out of Curry's of all places.Loads of laughs, chats and craic throughout.Geography & Music brings them over to Chile for a spin in the Landcruiser and a listen to some music.The lads have some full video episodes available on YouTube.If you like the videos, make sure to share, like & subscribe.https://youtu.be/sUkjpu1uVzw?si=FBp54wXYw5Rw3H5MMake sure to check out the It's All Music Patreon Page for “behind the scenes” footage & some bonus content…or if you'd just like to support the It's All Music Podcast.https://www.patreon.com/itsallmusicpodcast?utm_campaign=creatorshare_creatorFrom Carey & Quirky @ IT'S ALL MUSIC - THANKS FOR LISTENING Hosted on Acast. See acast.com/privacy for more information.

Image via Getty imagesLast week, it was reported that Kerrygold was available at a cheaper price in German supermarkets than here in Ireland, where it's produced. And while it sparked cries of ‘Rip off Ireland' - the truth was more complex than that. It shone a spotlight on how the price that we pay as consumers often bears little resemblance to the cost of production. The Irish Creamery and Milk Suppliers Association is based here in Limerick, the county which boasts a significant proportion of the country's dairy farmers, and ICMSA president Denis Drennan spoke about the issue on Live 95's Limerick Today Hosted on Acast. See acast.com/privacy for more information.

Irland ist für Vieles bekannt - grüne Wiesen, gute Butter und noch besseres Bier. Doch der wahre Schatz des Landes kommt aus den USA: das Leprechaun-Franchise! Grund genug für uns, dem kleinen Kobold sein Filmgold abzujagen und gründlich auf die Goldwaage zu legen. Schließlich muss es einen Grund geben, warum diese Horrorfilme seit Jahrzehnten einfach nicht totzukriegen sind. Ein erster Hinweis findet sich schon in den Filmtiteln: Der Leprechaun liebt die Abwechslung. Mal steht er am Roulettetisch, mal schwebt er durchs Weltall, um dann einen Film später die Hood unsicher zu machen. Kontinuität? Nebensache! Guter Geschmack ist sowieso Nebensache. Stattdessen regieren absurder Splatter, schlechte Reime und die unbändige Spielfreude von Warwick Davis. Also alles in Kerrygold? Fast! Nach dem Abschied von Warwick Davis ringt das Franchise um seinen Platz im Horrorgenre – und es war nicht alles Gold, was glänzt. Zum Glück habt ihr uns, die euch in dieser brandneuen Folge verraten, welche Koboldfilme Pflicht sind und über welche wir das kleine grüne Mäntelchen des Schweigens legen. Wir versprechen euch, diese Folge wird ein inneres Kleeblatt-Pflücken! ---------- Kontaktseite: https://www.mdavs.de/kontakt/ Twitter: @MdaVs_Podcast Facebook: www.facebook.com/TrashOMeter Mail: MdaVs-Podcast@hotmail.com Gastbeiträge einreichen: https://www.speakpipe.com/MdaVs Podcast unterstützen: https://ko-fi.com/mdavs https://steadyhq.com/de/mdavs/about ---------- JETZT AUCH BEI DISCORD! Einladungslink für die ersten fünf Hörerinnen und Hörer: https://discord.gg/EFPVKCWTnE

On this episode of "Tailgate on the Quad," Kevin and Ciarnan return with technical difficulties and dive headfirst into St. Patrick's Day festivities with their Irish Bracket—crowning the most iconic Irish thing. The hosts debate everything from Michael D. Higgins' famous Bernese Mountain Dogs to the international powerhouse Guinness, alongside Irish staples like Kerrygold butter, St. Patrick's and St. Stephen's Day, the Gaelic Athletic Association, and discuss some history including Michael Collins and the IRA.  0:00:00 – Welcome back, St. Patrick's Day preview, and camera woes 0:06:00 – College football roster spending: LSU, Texas Tech, and NIL talk 0:12:00 – NCAA eligibility battles and transfer controversies: Trinidad Chambliss case 0:18:00 – South Carolina Gamecocks optimism vs. reality; Penn State parallels 0:24:00 – Ohio State president scandal, the evolution of college sport scandals, and Penn State sues MLB Draft League team 0:30:00 – Irish Bracket introduction: Michael D. Higgins' Dogs vs. Fighting Irish, Guinness debate 0:36:00 – Kerrygold vs. Ciarnan, Irish holiday faceoff: St. Patrick's Day vs. St. Stephen's Day 0:42:00 – Potato chips vs. Gaelic Athletic Association (GAA), Michael Collins vs Irish language 0:48:00 – Wolf Tones vs Boston, Temple Bar vs Aer Lingus Classic, IRA vs Lucky Charms 0:54:00 – Jameson vs IRA, Guinness vs Kerrygold, St. Patrick's Day vs GAA, deep bracket upsets 1:00:00 – Irish bracket semifinals: Michael Collins vs Jameson, Guinness vs GAA, championship matchup 1:06:00 – Guinness wins: Irish bracket recap, St. Patrick's Day plans, Six Nations rugby & episode close

Ep 245 | A beloved "clean" brand gets dragged online, a weirdly addictive AI remix goes viral, and vintage stoves somehow become a status symbol — welcome to the internet in 2026. This week on Discover Ag, Natalie and Tara unpack what consumers need to know about the Kerrygold PFAS controversy, why AI-generated music is leaving people unsure how to feel, and how a farmhouse breakfast reel reminded us that they really don't make things like they used to. With the Super Bowl coming up, they also share why Avocados From Mexico isn't just skipping the big-game ad this year, but changing their entire marketing strategy. What We Discovered This Week

The price of butter is coming down with a reduction of 9% across the Kerrygold range. Supervalu and Centra announced the news this morning....and now Tesco have entered the race with the same reductions. Dr Oliver Browne, is lecturer in Accounting in UCC Business School

Podcast: ICS Arabia PodcastEpisode: Securing the Food Industry | 63Pub date: 2025-12-26Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationIn this insightful episode, host Dr Sulaiman Alhasawi sits down with Adnan Ahmad, CISO at Ornua, the global dairy cooperative behind Kerrygold, operating 11 factories across Europe, the US, and Saudi Arabia.They dive into the unique world of OT security in food manufacturing, where:

Kimberley Tino, Owner of Luxury Irish Brand - Maya Grisham

Aldi’s John Joe Sheehy store in Tralee has security tags on Kerrygold butter. Jerry spoke to Donna Ahern who’s editor of Shelflife retail magazine. What’s going on? Does this show how desired the brand is? Is it a sign of the rise in shop-lifting and a symptom of rising prices? Or could it be due to all these reasons?

Host Kerry Diamond heads to County Cork, Ireland, for a special episode of Radio Cherry Bombe, recorded live at the Ballymaloe Festival of Food, presented by Kerrygold. Join Kerry as she chats with four inspiring figures helping to shape Ireland's vibrant culinary future: award-winning dairy farmers Dara & Beatrix Killeen; female farmer advocate Vanessa Kiely O'Connor, a.k.a. The Dairy Fairy; and legendary food icon Darina Allen, founder of the Ballymaloe Cookery School and the new Ballymaloe Organic Farm School. From regenerative agriculture to tech-forward farming, these changemakers are redefining what it means to farm with purpose in Ireland today.Thank you to Kerrygold for supporting Radio Cherry Bombe.Click here for tickets for our Summer Tastemaker tour. Subscribe to Cherry Bombe's print magazine. More on Dara & Beatrix: Dara on Instagram, Beatrix on InstagramMore on Vanessa: Instagram, Women in Agriculture Stakeholder GroupMore on Darina: Instagram, Ballymaloe Cookery School, Ballymaloe Organic Farm SchoolMore on Kerry: InstagramPast episodes and transcripts

Kerrygold is one of the biggest food brands in Ireland and one of our largest exports.Earlier today, its parent company Ornua announced that revenues last year were flat at €3.4 billion but its operating profit and Ebitda were up, helped by efficiencies achieved during the period.But that was last year. Before Donald Trump won the US presidential election and later announced sweeping tariffs on all imported goods.Kerrygold is one of the main Irish food brands facing a hit from Trump's tariffs, which are currently set at 10 per cent for 90 days but could ultimately rise to 20 per cent.Conor Galvin is chief executive of Ornua and he joined me in studio to discuss the impact the 10 per cent tariff is currently having on Kerrygold sales in US retail.Produced by John Casey with JJ Vernon on sound. Hosted on Acast. See acast.com/privacy for more information.

In this episode,Stu is joined by the hilarious Jarlath Regan, a comedian known for his spot-on impersonations of Irish parents. The two dive into Jarlath's journey from graphic designer to stand-up comedian, including his experiences on shows like Last Comic Standing and So You Think You're Funny. They share laughs over the universal traits of mothers, the challenges of performing comedy, and the absurdities of life in America, including a wild encounter at a dog park. Jarlath opens up about his upcoming tour across the U.S., where he'll be bringing his new show "In Bits" to cities like Los Angeles, Vancouver, and New York. The conversation touches on the importance of laughter and how it can be a form of escapism from everyday stress. They also discuss the latest antics surrounding the Fyre Festival 2, with Jarlath offering a comedic take on the situation. This episode is packed with relatable stories, insightful commentary, and plenty of laughs that you won't want to miss! Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Egypt warns Israeli support for Donald Trump's proposal to displace Palestinians from Gaza threatens the ceasefire. Also: the earthquake crisis in Santorini, and the "Kerrygold rush" that's created millionaire farmers.

Today on the HowToBBQRight Podcast, we are BACK from our break and ready to dive right into season 8 (00:22)! It's been a long time since we've seen the yellow kitchen, but how has Malcom's cooking changed since then (02:48)? Malcom went off and scored himself a HUGE bison, and cooked it up the best way he knows how (07:11)! If you're looking to up your mashed potato game, here's a secret that'll take them to the NEXT LEVEL (21:07)! We made sure to end 2024 off with a HUGE seafood smorgasbord (24:38), and I tried my hand at a not-so-successful creme fraiche (33:57)... Valentine's day is approaching quickly, and here's our BEST dinners for you to surprise someone special with (36:17)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (39:37)! Chef Michael Hunter swung by The Smokehouse to hunt with Malcom, and BOY can he make a mean charcuterie board (40:23)! Even though we've been eating like fancy folk, we still enjoy smoking up a fat chub of bologna (49:14). If you're cookin' up ribs on a drum smoker, this is the BEST way to avoid overcooked ribs (53:21)! Not all butter is made equal, so should you be buying Kerrygold or Land'o'Lakes for your next cook (57:13)?

Today on the HowToBBQRight Podcast, we are BACK from our break and ready to dive right into season 8 (00:22)! It's been a long time since we've seen the yellow kitchen, but how has Malcom's cooking changed since then (02:48)? Malcom went off and scored himself a HUGE bison, and cooked it up the best way he knows how (07:11)! If you're looking to up your mashed potato game, here's a secret that'll take them to the NEXT LEVEL (21:07)! We made sure to end 2024 off with a HUGE seafood smorgasbord (24:38), and I tried my hand at a not-so-successful creme fraiche (33:57)... Valentine's day is approaching quickly, and here's our BEST dinners for you to surprise someone special with (36:17)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (39:37)! Chef Michael Hunter swung by The Smokehouse to hunt with Malcom, and BOY can he make a mean charcuterie board (40:23)! Even though we've been eating like fancy folk, we still enjoy smoking up a fat chub of bologna (49:14). If you're cookin' up ribs on a drum smoker, this is the BEST way to avoid overcooked ribs (53:21)! Not all butter is made equal, so should you be buying Kerrygold or Land'o'Lakes for your next cook (57:13)?

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Amelia Morán Ceja, president of Ceja Vineyards. Amelia is interviewed by Maryam Ahmed, founder of Maryam + Company. The two talk about Amelia's trailblazing efforts as the first Mexican woman to be elected president of a winery, having her wines served at the White House, and much more.Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Amelia: Instagram, Ceja VineyardsMore on Maryam: Instagram, Maryam + CompanyMore on Kerry: Instagram

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Jen Pelka, founder of Une Femme Wines. Jen talks all about setting goals and taking your dreams to the next level – in her case, outer space!Then, host Kerry Diamond is joined by Tanya Holland on stage at Jubilee Wine Country. Tanya is a chef, restaurateur, author, and culinary ambassador. The duo talks about her love of California, exciting international endeavors, and her amazing career. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Jen: Instagram, Une Femme WinesMore on Tanya: Instagram, websiteMore on Kerry: Instagram

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Jeni Britton, founder of Jeni's Splendid Ice Creams.Jeni is interviewed by Amy Guittard, CMO of Guittard Chocolate Company, on stage at Jubilee Wine Country to talk about her connection to nature, her entrepreneurial spirit, new projects, and why she took a step back from running her namesake ice cream company. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 Early Bird tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Jeni: Instagram, Jeni's Splendid Ice Creams, Floura & CoMore on Amy: Instagram, Guittard Chocolate CompanyMore on Kerry: Instagram

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Dominique Crenn, the chef, author, humanitarian, and absolute life force. She was also the cover star of Cherry Bombe's Paris issue earlier this year. Dominique joins host Kerry Diamond on stage at Jubilee Wine Country to talk about her journey to becoming one of the most important female chefs in the world, why she won't take “no” for an answer, her breast cancer diagnosis, learning about her adoption story in France, and much more. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 Early Bird tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Dominique: Instagram, Atelier Crenn, Cherry Bombe Paris issueMore on Kerry: Instagram

Over the next few weeks, we will be releasing recordings from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October. First up is Robin McBride, co-founder of McBride Sisters, the largest Black-owned and women-founded wine company in the United States, with brands like Black Girl Magic Wines and She Can Wines.  Robin joins host Kerry Diamond on stage at Jubilee Wine Country to talk about her incredible personal story of meeting her sister Andrea at the age of 25 and deciding to go into business together and build something transformational. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 Early Bird tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Robin: Instagram, websiteMore on Kerry: Instagram

Today's guest is Dorie Greenspan, an extraordinary baker, cookbook author, and part-time Parisian. Dorie is back on the show to talk about sablés, the French shortbread cookie, and does a deep dive into her World Peace Cookies, which are a chocolate sablé of sorts, from her book "Dorie's Cookies."Dorie and host Jessie Sheehan also discuss her favorite childhood sweets, the night she nearly burned down her parent's kitchen, the first time she ever tasted fleur de sel, and the new cake book she's working on. This is our last episode of 2024! Stay tuned for a brand new season starting Jan. 25th, 2025. Click here for Dorie's World Peace Cookie recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Dorie: Instagram, website, “Dorie's Cookies” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Host Kerry Diamond is on the road, so we're revisiting one of our favorite episodes—a heartwarming chat with Ina Garten from 2022. We caught up with the Barefoot Contessa as she celebrated the release of her 13th cookbook, the bestselling “Go-To Dinners.” Ina shared the inspiration behind her book, spilled the secrets to a few crowd-pleasing recipes, and revealed some of the details of her forthcoming memoir. Ina also talked about her hit TV show and podcast, “Be My Guest With Ina Garten,” and what it's been like interviewing her friends, including Stanley Tucci and Emily Blunt. Lastly, Ina shares some of her and her husband Jeffrey's favorite Christmas traditions, including Berthillon prune-and-Armagnac ice cream, Poilâne apple tarts, and post-meal strolls through the Luxembourg Gardens.Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Ina: Instagram, website, "Go-To Dinners"More on Kerry: Instagram

Today's guest is Amy Ho, the creative behind the popular Constellation Inspiration blog and Instagram. Amy is a recipe developer, photographer, and author of the book “Blooms and Baking.” She was on the show last year to talk about mooncakes, and she's back today to discuss gingerbread houses with host Jessie Sheehan.Amy's known for her unique takes on this classic holiday treat, from crafting a gingerbread glasshouse to a storefront to an ice skating rink. She guides Jessie through her A-frame structure and shares her best practices for building a sturdy home, including the dough and royal icing recipes she always uses. Click here for Amy's A-Frame Gingerbread House tutorial.Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Amy: Instagram, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Genevieve Ko, deputy editor and columnist for the Food section of The New York Times and NYT Cooking. Each holiday season, the Times celebrates Cookie Week, which features show-stopping treats made by their Cooking team all-stars. Contributors this year include Cherry Bombe faves Melissa Clark, Claire Saffitz, Samantha Seneviratne, and Sohla El-Waylly. Genevieve coordinated this year's package and joins host Kerry Diamond to talk all about the cookies that made the cut and how everything comes together. They chat about the 2024 Bûche de Noël cookies, turmeric lemon crinkles, and cheesecake stuffed ginger cookies, just to name a few.Genevieve also shares how she got her start in food media, what it was like working with journalist Mark Bittman and Chef Jean Georges, dreaming about cookies, and more. Click here for Claire Saffitz's Bûche de Noël cookie recipe from this year's NYT Cookie Week.This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Genevieve: Instagram, website, NYT Cookie WeekMore on Kerry: Instagram

Today's guest is Lara Adekoya, the founder and baker behind Fleurs et Sel bakery in Los Angeles. Lara started her cookie business as a pop-up during the pandemic and she opened her first brick and mortar earlier this year. She's become quite known in L.A. for her cookies and the name of her company is inspired by her time living in France and her two favorite things: flowers and salt.Lara joins host Jessie Sheehan to talk about her transition from working in sales to making cookies, her love for France, and her early dream to be a dentist and go to dental school. Plus, the duo walk through Lara's recipe for Ginger Molasses Cookies. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Lara: Instagram, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Flamingo Estate founder Richard Christiansen wants us to reconnect with what's important in life: food, our five senses, Mother Nature, and each other. He joins host Kerry Diamond to talk about his new book, “Flamingo Estate: The Guide To Becoming Alive,” and the events in his life that led to the founding of his cult brand.Richard also talks about his mentors, including Alice Waters, Martha Stewart, and Jane Goodall, why he wants to age like a peach or a plum, and why our senses are anything but common.This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Richard: Instagram, Flamingo Estate, “The Guide to Becoming Alive” bookMore on Kerry: Instagram

Today's guest is Katarina Cermelj, a baker, cookbook author, photographer, and scientist. (She has a PhD in Inorganic Chemistry!) She's also the founder of The Loopy Whisk, a blog where she develops allergy-friendly recipes. Kat joins host Jessie Sheehan to chat about her baking and science background, what it means to be “free from,” and her new book, “The Elements of Baking.” The duo then walk through Kat's recipe for Gluten-Free Cheesy Garlic Pull-Apart Bread from her latest book. Click here for Kat's Cheesy Garlic Pull-Apart Bread recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Katarina: Instagram, website, “The Elements Of Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Emily Weinstein, the Editor in Chief of cooking and food at the New York Times. Emily joins host Kerry Diamond to talk turkey, sides, leftovers, and the super useful new book from NYT Cooking, “Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat.”Click here for one of the book's recipes, Melissa Clark's Lemony White Bean Soup with Turkey and Greens from “Easy Weeknight Dinners.”This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Emily: Instagram, NYT Cooking, "Easy Weeknight Dinners" cookbookMore on Kerry: Instagram

Today's guest is Cathy Strange, the Ambassador of Food Culture at Whole Foods Market. “Everyone who loves food is an ambassador of food,” says Cathy. Cathy has worked for Whole Foods for decades and she's had a front-row seat to all the changes in grocery and consumer packaged goods. Previously, Cathy was the Global Cheese Buyer for Whole Foods and you'd be hard-pressed to find someone more knowledgeable about the world of cheese and cheesemakers. Cathy joins host Kerry Diamond to talk about her impressive career, food trends, and what she's doing for Thanksgiving.Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Cathy: InstagramMore on Kerry: Instagram

"Top Chef" host Kristen Kish is our guest on today's special Thanksgiving episode! A chef, cookbook author, and restaurateur, Kristen won Season 10 of “Top Chef” and took over the host spot earlier this year.She joins host Jessie Sheehan to talk about how winning “Top Chef” changed her life in unexpected ways, how her new gig is going, and about her memoir, which is coming out next April. They also chat about her Korean and Midwest roots, and the dishes and desserts her family always makes for Thanksgiving. Then, she walks Jessie through the Kish Family Two-Bread Stuffing recipe. Click here for Kristen's Two-Bread Stuffing recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Snag the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Kristen: Instagram, “Top Chef”More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Molly Baz is back and she has a lot of news to share. She just launched Ayoh, her very first product line and it's a celebration of mayonnaise, the popular but divisive condiment. She also talks about her role as an advocate for new moms and body positivity and the events that led to the banning of her Times Square billboard. Lastly, Molly shares her menu for this Thanksgiving. She and host Kerry Diamond talk turkey, stuffing, cranberry sauce, and sandwiches to make with your leftovers.This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Molly: Instagram, website, AyohMore on Kerry: Instagram

Could it be? Joy Wilson, who's delighted countless folks with her popular Joy the Baker blogs and cookbooks, joins guest host Jessie Sheehan to talk about the future of publishing. They also discuss “The Life-Changing Magic Of Baking,” a children's book Joy wrote with her father, her new life in Texas, and the sugar cookie recipe that went viral thanks to Taylor Swift. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Joy: Instagram, website, "The Life-Changing Magic of Baking" children's book, Joy The Baker magazineMore on Jessie: More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookMore on Kerry: Instagram

Christina Tosi, one of the most beloved pastry chefs around, is back on She's My Cherry Pie! Christina is a two-time James Beard Award-winning chef, the founder of Milk Bar in New York City, the host of the Netflix show “Bake Squad,” and the author of several cookbooks, including her latest, “Bake Club: 101 Must-Have Moves for Your Kitchen.” Christina joins host Jessie Sheehan to talk about her new book—which was inspired by the virtual baking club she started during the pandemic—and explains why you should “drink failure for breakfast.” The duo then dive into Christina's Skillet Cookie recipe, which she says is unfussy, super adaptable, and a total crowd-pleaser.Click here for Christina's Skillet Cookie recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Snag the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Christina: Instagram, Milk Bar, website, Bake Club, “Bake Club” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

You know Bobbi Brown as the makeup artist and entrepreneur behind her namesake brand and Jones Road Beauty. But she's also a health food nut, a hotelier, and someone who trusts her gut. Bobbi joins host Kerry Diamond to talk about her career, her scrappy start, her feelings about failure and ageism, her upcoming memoir, and, of course, food. They also talk about The George, the hotel in Montclair, New Jersey, owned by Bobbi and her husband, and their collab with Williams Sonoma Home. Thank you to Kerrygold, Zacapa Rum, and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Pre-order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Bobbi: Instagram, Jones Road Beauty, The George HotelMore on Kerry: Instagram

Dame Prue Leith of “The Great British Bake Off” is our guest on today's show. Prue has been a judge on the beloved baking series since 2017, and earlier this fall, she released a new cookbook, “Life's Too Short to Stuff a Mushroom: Really Good Food Without the Fuss.”Prue joins host Jessie Sheehan to discuss her fascinating career—from studying drama in South Africa to learning how to cook in France to becoming an esteemed cookery writer, novelist, and TV personality. She shares how she got her GBBO gig, why she loves a colorful wardrobe, and what she does and doesn't like about American desserts. Then, the duo talk trifles and Prue walks Jessie through her Dark Chocolate & Orange Trifle recipe from her new book. “I've never met a trifle I didn't like,” Prue says. Click here for Prue's Dark Chocolate & Orange Trifle recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Pre-order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Prue: Instagram, website, “Life's Too Short to Stuff a Mushroom” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's episode was recorded at this year's Shine Away conference, hosted by Reese Witherspoon's media company, Hello Sunshine. Asma Khan, the chef and owner of Darjeeling Express, joins Radio Cherry Bombe host Kerry Diamond on stage to talk about her inspiring life and career. “I am what I am because I was put through fire,” says Asma.Asma didn't set out to be a chef. In fact, she didn't even know how to cook when she got married. Today, there's a “Chef's Table” episode about her on Netflix, she was on this year's TIME 100 list, and she has a new cookbook, her third, out this March titled "Monsoon: Delicious Indian Recipes for Every Day and Season.” She talks about her unlikely start in the culinary world, her all-female kitchen, how she raised the money to open her business, and her commitment to female empowerment. Thank you to AT&T for supporting the Shine Away conference.Thank you to Kerrygold for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Click here for the fall issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Asma: Instagram, Darjeeling ExpressMore on Kerry: Instagram

Today's guest is Sarah Fennel, the founder of Broma Bakery and author of the new bestseller, "Sweet Tooth: 100 Desserts to Save Room For." The self-taught baker and photographer started her blog back in 2010 when she was a homesick college student missing her mom's desserts. For the past decade, Sarah has chronicled her bakes across her website and social media, where she's amassed quite the following, and become known for everything from comforting classics to nostalgic flavors with a modern twist.Sarah joins host Jessie Sheehan to chat about her baking journey and how her cookbook came about. Then the duo dive into Sarah's recipe for Caramel Pumpkin Layer Cake, which is filled with cream cheese frosting and drizzled with salty caramel. Click here for Sarah's Caramel Pumpkin Layer Cake recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Sarah: Instagram, website, "Sweet Tooth" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Kristina Cho, the award-winning author, recipe developer, baker, and food stylist. Kristina joins host Kerry Diamond to talk about “Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More,” the follow-up to her surprise cookbook hit, “Mooncakes And Milk Bread.” They discuss Kristina's career pivot from architecture to food writing, how a colleague helped kickstart her current career, the personal story behind the title of her new book, and why Kristina's wedding day was more exciting than she anticipated. Click here for Kristina's Tomato Egg recipe. Thank you to Kerrygold for supporting our show. For Jubilee 2025 Early Bird tickets, click here. Click here for the fall issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Kristina: Instagram, Substack, “Mooncakes and Milkbread” cookbook, “Chinese Enough” cookbookMore on Kerry: Instagram

Today's guest is award-winning pastry chef Dominique Ansel, the founder of Dominique Ansel Bakeries in New York City and Las Vegas. When the French chef came to the U.S. in 2006, he worked at Daniel Boulud's restaurant for five years before opening his namesake bakery in SoHo. Dominique is one of the most inventive pastry chefs out there and is also the author of three cookbooks. His latest, “Life's Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories,” was released earlier this month.Dominique joins host Jessie Sheehan to talk about his illustrious career and iconic baked goods. (He is the creator of the cronut, the wildly popular pastry that's a cross between a croissant and a doughnut.) Plus, the duo dive into his new book and the stories that accompany the recipes, including how Martha Stewart inspired his book cover photo, and his conversation with Anthony Bourdain about heartbreak and ice cream.Click here for Dominique's Milk Chocolate Humble Pie recipe.Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Dominique: Instagram, website, ”Life's Sweetest Moments” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

“I don't like to accept the status quo,” says today's guest, activist, chef, and mom of four Camilla Marcus. Camilla joins host Kerry Diamond to talk about her debut cookbook, “My Regenerative Kitchen: Plant-Based Recipes And Sustainable Practices To Nourish Ourselves And The Planet,” and the steps folks can take to have a greener kitchen, from reading labels to purchasing regenerative pantry brands. Camilla also talks about her groundbreaking New York City eatery, west~bourne, which served as a laboratory for her ideas about sustainability, tipping (or rather no tipping), and childcare. Camilla closed west~bourne during the pandemic and transitioned the company to a packaged goods brand that is known today for its avocado oil and sustainable packaging, but she continues to fight for change in the restaurant industry.Click here for Camilla's Lemon & Red Lentil Risotto recipe from “My Regenerative Kitchen.”Thank you to Kerrygold for supporting our show. For Jubilee Wine Country tickets, click here. Click here for the fall issue of Cherry Bombe with cover stars Jeni Britton of Jeni's Splendid Ice Cream and Abi Balingit of The Dusky Kitchen.Check out Jessie Sheehan's new cookbook and get tickets for her tour. Visit cherrybombe.com for subscriptions and show transcripts. More on Camilla: Instagram, west~bourne, website, “My Regenerative Kitchen” cookbookMore on Kerry: Instagram

We're back with a new season! And Paola Velez, one of our favorite guests, is back, too. Paola is a pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She released her debut baking book, “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store,” earlier this month.Paola tells host Jessie Sheehan why her book is a love letter to her Dominican heritage and New York City roots, and she shares stories about growing up in the Bronx and visiting her local bodega and the Stella D'oro factory. She also explains how her plantain sticky buns were inspired by her mom's love for Guy Fieri, and she walks Jessie through the recipe for her signature treat. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Jessie Sheehan's new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Paola: Instagram, Bakers Against Racism, website, “Bodega Bakes” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Al Roker, “Today” show star and America's most beloved weatherman, and Courtney Roker Laga, private chef and recipe developer, stop by our studio to talk about their favorite foods, their father-daughter relationship, and their brand new cookbook, “Recipes To Live By: Easy, Memory-Making Family Dishes For Every Occasion.” Find out how their book project came about, what Courtney learned working the line at Michelin-starred restaurants, and what Al has learned cooking with food superstars on “Today.” Click here for Al & Courtney's French Onion Soup recipe. Thank you to Kerrygold for supporting our show.For Jubilee Wine Country tickets, click here. Click here for the fall issue of Cherry Bombe with cover stars Jeni Britton of Jeni's Splendid Ice Cream and Abi Balingit of The Dusky Kitchen.Check out Jessie Sheehan's new cookbook and get tickets for her tour. Visit cherrybombe.com for subscriptions and show transcripts. More on Al: Instagram, "The Today Show", “Recipes To Live By” cookbookMore on Courtney: Instagram, website, recipesMore on Kerry: Instagram

Today's guest is Brita Lundberg, a fourth generation farmer and the chief storyteller at Lundberg Family Farms. Brita joins host Kerry Diamond to talk about her family business, what it's like being a young farmer today, and the particulars of growing rice, her family's speciality. Brita also talks about regenerative farming, how her family has saved tens of thousands of ducks in their fields, and what it means to “read the rice.” She also shares the emotional decision to leave her career in book publishing in New York City and return home to work on the family business. Thank you to Kerrygold for supporting our show. For Jubilee Wine Country tickets, click here. Click here for the fall issue of Cherry Bombe with cover stars Jeni Britton of Jeni's Splendid Ice Cream and Abi Balingit of The Dusky Kitchen.Check out Jessie Sheehan's new cookbook and get tickets for her tour. Visit cherrybombe.com for subscriptions and show transcripts. More on Brita: Instagram, Lundberg Farms, websiteMore on Kerry: Instagram

Today on She's My Cherry Pie, we're revisiting one of our favorite episodes, host Jessie Sheehan's interview with Camari Mick. Camari is the executive pastry chef at the Michelin-starred restaurant The Musket Room and at Raf's, a French-Italian restaurant and bakery, both in New York City. Camari joins host Jessie Sheehan to chat about her Tres Leches Cake, which features a combination of cow, sheep, and goat milk and is composed of two layers of tres leches cake and one layer of pain perdu. The confection gets topped with chocolate branches and jerk ice cream, which adds a sweet, spicy, and slightly smoky flavor, says Camari, who is known for infusing Caribbean and Jamaican flavors into her desserts.Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan's new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Camari: Instagram, The Musket Room, Raf's NYCMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Today on She's My Cherry Pie, we're revisiting one of our favorite episodes, host Jessie Sheehan's interview with self-taught pastry chef, community activist, and Cherry Bombe Magazine cover star Natasha Pickowicz. Natasha is known for her unique take on cake baking and decorating, and she's built a cult following for her minimalist creations with maximum flavor. Natasha tells Jessie about her cake-making approach, which she outlines in her book, “More Than Cake: 100 Baking Recipes Built for Pleasure and Community.” They also talk about the reproductive rights bake sales that Natasha organized in New York for several years. Natasha also shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient.  Want to bake along? Here is Natasha's Passion Fruit, Coconut & Tequila Layered Cake recipe.Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan's new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Natasha: Instagram, “More Than Cake” cookbook, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Melissa Weller is a former chemical engineer turned master baker, who's known in New York City for her delicious sticky buns, bagels, and babka. She is also a cookbook author and her second book, “Very Good Bread,” is out this November. Melissa joins host Jessie Sheehan to talk through her Chocolate Babka recipe from her first book, “A Good Bake,” plus what it was like running the pastry kitchens at some of the city's most beloved restaurants, including Per Se and Roberta's. Want to bake along? Here is Melissa's recipe for Chocolate Babka.Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan's new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melissa: Instagram, websiteMore on Jessie: Instagram, "Salty, Cheesy, Herby, Crispy Snackable Bakes" cookbook