Hi, everyone, welcome to

Hi, everyone, welcome to Radio Cherry Bomb, the show that's all about women and food. I'm your host, Carrie Diamond. Today's guest is a force in the hospitality industry, Valerie Wilson of Val Inc. PR. Val is a brand building pro who has advised countless chefs, companies, corporations, and what she likes to call culture-shifting brands.

Val has also been a champion of the Harlem hospitality scene, working with the likes of

Ruby's Vintage, Melba's, and Field Trip, and talk about culture shifting, Val has worked on

some major projects, including Harlem Park to Park, Harlem Eat Up, Harlem Restaurant Week, and the brand-new

Renaissance Pavilion, supported by Uber Eats. Stay tuned to hear all about Val's inspiring

journey and get some of her priceless advice. Today's show is presented by A Tabla, recipes for

cooking and eating the French way by Rebecca Pepler. You are going to want to

say bonjour to this cookbook, especially if you love France, as much as I do. Rebecca's newest book is a

stylish guide to French cooking and includes recipes for classics, such as Ratatouille, regional dishes,

including Basque chicken, and recipes born from the melding of the cultures and the

flavors that have helped define contemporary French eating. There are 125 recipes in Rebecca's book,

and you will want to cook through all of them. A Tabla by Rebecca Pepler will be out April 6th,

mark your calendars, and it is a tasty tour through France. I know I'm speaking

for myself, but ATABLEA is a delicious way to satisfy that wanderlust you might be feeling right now.

If you're the kind of person who sighs as you watch Lupin and call my agent and Emily and Paris,

you know what I mean. You can pre-order A Tabla, Toot Suite, or ask your favorite

bookstore to save you a copy. What is going on at Cherrybaum H.Q. This week, thank you for asking.

Team Cherrybaum and more than a dozen special contributors are working on our spring issue right now.

It's a special issue dedicated to all things Julia Child. We're taking a look at her

life and legacy, and we have so much incredible content, I cannot wait for you to get the issue.

We've got beautiful essays, illustrations, photography, and recipes, of course. We've got lots

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