Did Someone Say Pie?

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

🗓️ 20 November 2018

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

On this special Thanksgiving episode of Radio Cherry Bombe, we are skipping the turkey talk to discuss something a little sweeter: Pie. Guest host Jessie Sheehan chats everything from childhood to cream cheese with Lisa Ludwinksi, the founder, owner, and head baker of Sister Pie. After years of living in New York City, Lisa decided to take her skills back to her home in Detroit to pursue her passion for pie and sustainable business practices. Today, Lisa runs Sister Pie, a pie shop in Detroit’s West Village that not only serves the best treats by the slice but has a triple bottom line business plan that focuses on giving back to the community. Tune in to this very special episode to learn more about Lisa’s life path and hear the two discuss some fantastic tricks for making treats at home. Plus, if you’re looking to get ahead on your holiday shopping, both bake have cookbooks out now: Jessie’s The Vintage Baker and Lisa’s Sister Pie are available where cookbooks are sold! Thank you to Le Cordon Bleu, Vital Farms Pasture Raised Eggs, and Bob’s Red Mill for supporting this episode of Radio Cherry Bombe!

Transcript

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0:00.0	You're listening to Heritage Radio Network. We're a member-supported food radio network,
0:05.6	broadcasting over 35 weekly shows live from Bushwick, Brooklyn. Join our hosts as they lead you
0:11.8	through the world of craft brewing, behind the scenes of the restaurant industry, inside the
0:16.8	battle over school food, and beyond. Find us at heritagerad heritage radio network.org. I'm HRN's communications
0:25.2	director, Kat Johnson, with a preview of this week's episode of Meat and Three, our weekly
0:30.5	food news roundup. It's Thanksgiving, so we're talking turkey with sweet potato casserole, stuffing,
0:37.3	cranberry sauce, and pecan pie.
0:39.2	But we're also discovering some surprising truths about this holiday.
0:44.0	As it turns out, roasted turkeys are actually nowhere near the original Thanksgiving tables.
0:49.3	In fact, most of the foods we eat for Thanksgiving today weren't eaten in Plymouth.
0:54.0	And you know, a lot of the dishes came about, well, because of the foods we eat for Thanksgiving today weren't eaten in Plymouth.
0:59.3	And, you know, a lot of the dishes came about, well, because of the products that were on the shelves and the marketing that told us this is the product we should use.
1:02.1	Every once in a while, though, the consumer creates the food trend.
1:06.5	Care to top the turduck in anyone?
1:08.8	I've got to give credit to this fellow that said said this is the best pile of meat I've ever had
1:12.9	and then said, but if you added bacon.
1:15.7	Tune in to this week's Meat and Three on Heritage Radio Network,
1:19.3	available wherever you listen to podcasts.
1:26.5	Boys and girls are on fire at. Oh. Hi, everybody, you're all fired up.
1:30.3	Hi, everybody, you're listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond.
1:45.1	Each week, we bring the pages of Cherry Bomb magazine to life through conversations with the most inspiring women in and around the world of food.
1:53.8	First, let's thank our sponsors, LeCordon Blue.
	...

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