Hi everyone. You are listening to Radio Cherry Bomb and I'm your host, Carrie Diamond. Today, we're bringing you a special episode recorded live from our very first Jubilee, L.A. conference this past September. I was joined on stage by Joanna Callow and Courtney Storer. Two of the powerhouse women behind the hit series, The Bear.

Joanna is the showrunner and co-writer who has worked on hacks, we love hacks,

BoJack Horseman, and the Marvel film Thunderbolts.

Courtney is the culinary producer and real-life sister of the bear's creator, Chris Storer.

Amazingly, Courtney started in human resources at Whole Foods,

then moved over to the restaurant world,

where she worked at beloved L.A. places like Animal and John and Vinnie's.

Together, Joe and Courtney have helped create one of the most talked about shows on television,

a series that captures

the chaos, camaraderie, and heart of kitchen life like nothing before. They are introduced by

Keanu Moju, chef recipe developer and author of the cookbook Afri Cali and Sarah Sims of Lady

and Larder, the specialty shop she founded with her late sister Boo Sims, who we all adored. Lady and Larder, the specialty shop she founded with her late sister Boo Sims, who we all

adored. Lady and Larder has locations in Santa Monica and Carmel Valley, and I love their shops.

Definitely go visit. We'll be back with the whole gang in just a minute. A little housekeeping,

we've got two cool things going on this coming Thursday,

a lunch and panel that I'll be moderating in Washington, D.C., and our monthly member meeting on

Zoom. All right, so what's the lunch all about? Cherrybaum has teamed up with the Visa

Dining Collection by Open Table and Visa to present a new event series, Working Lunch, Tastemakers at the Table.

It's a celebratory daytime dining experience that brings together food, community, and the

incredible women shaping the hospitality world. Each stop in the series will include a delicious

chef-driven lunch, networking, and a panel conversation between me and some of the city's

top culinary talent. It's the perfect way to break bread, make connections, and toast the season

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