Bunnies, Cookies, and Saffron

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 30 November 2017

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

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Summary

It’s a curious combo, right? It reflects our three distinct guests. Yasmin Khan is the human rights activist turned food writer who is “challenging stereotypes of the Middle East, one pomegranate at a time.” She’s the author of The Saffron Tales and co-host of the online series The Perfect Dish. Diana Yen is the food stylist and founder of The Jewels of New York, the creative studio. She came by to talk holiday entertaining and even brought her famous bunny, Cleo. And for this week’s cookbook call in, Manresa Bread co-founder Avery Ruzicka shares her secrets for the most perfect chocolate chip cookie recipe.

Transcript

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0:00.0	Hi, Bomb Squad. This is Carrie Diamond, host of Radio Cherry Bomb. Today's show is sponsored by La Cordon
0:05.4	Blue, the legendary culinary school. La Cordon Blue has locations around the globe from Paris to London to
0:11.6	Ottawa. The schools have a wide array of programs available from nine-month classical culinary
0:17.0	training programs all the way to bachelor and master's degrees. Visit cordonbleu.edu for more.
0:24.6	And we have a new sponsor, Libreya Bakery, which was founded in
0:28.6	1989 in Los Angeles with a commitment to time-honored breadmaking traditions.
0:33.6	Visit LibreyaBakery.com to learn more about Libreya's sustainable sourcing, patient artisan baking process, and where nationwide you can find their products.
0:43.8	LaBreya Bakery, every detail, deliciously done.
0:49.3	Boys and girls are all better. Hi, everybody, everybody,
0:55.0	Hi, everybody, Carrie Diamond here.
1:09.0	How is everyone spinning from the past 24 hours, the past 48 hours? Mine is.
1:15.8	Happily, I am back on the road tomorrow for the Cherrybaum Cookbook Tour. It's the last leg of the road trip.
1:22.0	On Sunday, I'll be in Charleston at Monarch, Wine Merchants, hanging out with the F&B Radio Gals. We'll have wine from women wine makers, of course, snacks from great local makers, and just a lot of fun. We'll be signing books, so come on by and see us. It's three to five. Tickets are available on cherrybom.com. I would absolutely love to see you on Sunday. And if you have any Charleston
1:46.2	Reckos, just tweet me at Carrie Diamond or leave a comment at Carrie Baum on Instagram.
1:52.6	For today's cookbook call-in, we're talking to Avery Ruzica, co-founder of Manresa bread.
1:58.4	Avery gave us a recipe for the Cherrybaum cookbook for whole wheat Chip Cookies, and we have her on the line to talk about it. Hi, Avery. Hey, how are you? I'm great. How are you? I'm well. Well, we're baking away over here, so we're having a good time. I have no doubt. I was looking at your Instagram today and having, I don't know, what do you call
2:18.1	bread fomo, bomo? I don't know. Yeah, it's, yeah, it's everywhere right now for sure.
2:25.9	Fermentation, fomentation, fombo.
2:27.9	Oh, right. I saw the, did you say panitone, panitone? How do you say it?
2:33.9	Yeah, we, I say panitone just because I don't speak Italian, so I feel like I'd just go with
2:38.4	Panitone.
2:38.8	But yeah, we are deep in Panetone world.
	...

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