Hi, Boys and girls are all fired up.

Hi everyone. You're listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond,

coming to you from Newsstand Studios at Rockefeller Center in the heart of New York City.

I'm the editor and founder of Cherry Bomb Magazine, and each week I talk to the coolest culinary personalities around.

Today's guest is Andrea Pons, the author of Mamma Cita, Recipes Celebrating Life

as a Mexican Immigrant in America. The subtitle tells you what Andrea's cookbook is all about,

but the story of how Mamma Cita came to be is much richer and deeper than you might imagine.

When Andrea and her family were at risk of being deported, she decided to raise

funds through a self-published cookbook. Andrea never imagined what would come next. Stay tuned for our chat.

Today's sponsors are casserois champignon, maker of grand noir blue cheese, and Hedley and Bennett, the makers of your

favorite chef essentials, from aprons to knives. We'll hear more about Hedley and Bennett, the makers of your favorite chef essentials, from aprons to

knives. We'll hear more about Hedley and Bennett later in the show, but in the meantime,

let's talk cheese. Kayserai Champignon is a 100-year-old cheese producer based in the heart

of Bavaria, and they're the maker of grand noir blue cheese. This exceptional blue cheese marries a silky smooth

texture with bold notes of blue and irresistible complexity. A 2022 best in class winner at the

renowned world championship cheese contest, Grand Noir starts with fresh alpine milk from family

farms throughout Bavaria.

Each wheel of Grand Noir is carefully dipped in black wax,

then aged at cool temperatures to develop a luxurious texture and incomparable taste.

Grand Noir is also lactose-free and vegetarian-friendly.

Easily recognizable by its black wax mantle, the award-winning grand noir is the

perfect choice for impressive cheese and charcutory boards or for topping your favorite burger, steak,

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