Hi, Boys and girls are all fired up.

Boys and girls are all by her.

Whole world's shaking, baby, and we're all fired up.

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

coming to you from Rockefeller Center in the heart of New York City. Each week, we talk to the coolest

culinary personalities around, the folks shaping and shaking up the food scene. We have a special

show for you today. It's Rachel Ray in conversation with Kim Severson of the New York Times.

This is the keynote conversation from our sold-out Jubilee Conference from this past April,

held at Center 415 in New York City. Jubilee, as some of you know, is our annual gathering

of women in the food and beverage space, and this year's was our biggest yet, with more than

700 people in attendance. Rachel Ray, well, you all know who Rachel Ray is. She's a TV star who's

taught countless people how to cook, and she is the author of multiple cookbooks, including her

latest, This Must Be the Place. And Kim Severson is a national food correspondent for the New York Times.

Kim won the 2018 Pulitzer Prize for Public Service for her contributions to the team that

investigated sexual harassment and abuse against women. Introducing Rachel and Kim is actor Brittany

Bradford, one of the stars of Julia, the original HBO Mac series inspired by

the life of Julia Child. Today's episode is supported by Carrie Gold, the makers of beautiful

butter and cheese made with milk from Irish grass-fed cows. You know that quality ingredients

make a big difference when cooking, baking, and putting together a meal. With Carrie Gold,

you can truly taste the difference. I know many of you out there swear by Carrey Gold butter, but did you know

Carri Gold also makes delicious cheese? I am a huge fan of their cheeses for cheese boards, for

salads, and for including in recipes like keesh and my all-time fave macaroni and cheese, there's a whole world of

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