Food For Thought: Savannah

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

🗓️ 7 January 2020

⏱️ 59 minutes

🔗️ Recording | iTunes | RSS

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Summary

Radio Cherry Bombe stopped in Savannah last year as part of its Food For Thought tour for a live episode at Cheryl Day’s Back In The Day Bakery. Natalie Freihon of the Fat Radish, Julia Levy of the Peach and Prosperity podcast, and Kate Dowdle of the Savannah Bee Company each spoke about what’s on their mind when it comes to the food world. They are followed by a panel featuring baker Cheryl Day of Back in The Day Bakery, alchemist Jovan Sage of Sage’s Larder, Chef Mashama Bailey of The Grey, and Radio Cherry Bombe host Kerry Diamond. Thank you to Kerrygold for supporting our tour.

Transcript

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0:00.0	Hi, Bombs Squad. Welcome to Food for Thought, a radio Cherry Bomb miniseries. I'm Carrie Diamond,
0:07.5	editor-in-chief of Cherry Bomb magazine.
0:14.7	We wanted to know what's on your mind, so we hit the road and went on tour to eat, drink, and talk
0:20.3	with lots of you.
0:21.7	Today's stop is Savannah, Georgia.
0:23.9	We recorded this episode at Cheryl Day's Back in the Day Bakery with six women who are
0:28.8	changing the local food scene.
0:30.8	Thank you to Kerry Gold for supporting our Food for Thought tour.
0:34.3	Kerry Gold is the Irish brand known for its award-winning butter and cheese made with milk
0:39.1	from grass-fed cows from family farms all over Ireland. We'll be hearing more about their
0:44.3	amazing products later, so stay tuned. First up is a short talk from Natalie Frion of the Fat
0:50.5	Radish, a New York City restaurant that recently opened an outpost in Savannah.
1:00.6	Hi, everybody. I'm actually going to put on a timer because I can talk forever about this,
1:06.1	and I feel like I'm going to need to check myself at some point. So I'm co-owner of the fat radish with Phil Windsor, my business partner right over there. And we have the fat radish in New York, which has been open for nine years. And we are opening our second fat radish in Savannah. We are super, super excited to be in this market for various reasons. And one of them is what I want to address today.
1:28.9	So I've been in the restaurant industry in New York for 19 years.
1:32.2	That's kind of an eternity in New York, and it's a tough industry there.
1:36.5	So I came up in the industry in New York when it was quite a violent industry.
1:41.2	You know, as we've all come to understand sexual harassment was rampant. Most women
1:46.3	were not able to actually grow in their careers in the industry, and it was super tough. I made a
1:51.5	commitment once I realized that I loved it, and this was going to be the thing that I wanted to do.
1:55.6	I made a commitment to continue growing my career in the industry and try to move my way up
1:59.3	through management because I saw so many flaws with the environment, and I figured that the only way that I was going to I could attack
	...

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