I think what I try and do in my work is to try and share the sum of the human experience.

Hey, Bombsk Squad, you're listening to Radio Cherry Bomb, the show that's all about women and food.

I'm your host, Carrie Diamond. Today, we have a very special guest back with us. It's Yasmin Khan.

Yasmin has carved out a very specific space for herself in the world of

cookbooks. She's produced a body of work that goes beyond the sharing of recipes. Thanks to her

intrepid nature and in-person reporting, Yasmin's books are culinary and cultural postcards

from parts of the world, shaped by history, politics, and strife, but also lots of humanity.

Her latest book is Ripe Figs, Recipes and Stories from Turkey, Greece, and Cyprus.

It's a heartfelt follow-up to her first two books, The Saffron Tales, and Zaytune.

Yasmin joins me to talk about ripe figs, the recipe she loves from the book, and the

work that went into producing it. Yasmin is a personal hero of mind and a friend, and I'm always

honored to talk to her. First, a little cherry bomb housekeeping. So many of you asked when we would

share the videos from our recent Julia Jubilee conference dedicated to

the life and legacy of Julia Child, well, you can find them all on Cherrybom.com right now.

From author Priya Krishna in conversation with curator Paula J. Johnson from the Smithsonian talking

about Julia's kitchen to all the women who won top chef together for the very first time

talking about chefs and representation on food TV to chef Angie Marr in conversation with the

fabulous Jacques Pepin. And lots more. Well, you're at Cherrybom.com. Be sure to sign up for our

newsletter so you can stay on top of all the latest news about our events,

conferences, videos, and radio cherry bomb guests. Before we start our interview, one thing I would

like to note, right before our talk, Vogue.com published a piece from Yasmin about her miscarriages

that occurred while she was working on her latest book. She and I talk about the story and her experiences.

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