Hi, Boys and girls are all fired up.

Hi everyone, you are listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond, coming to you from Newsstand Studios at Rockefeller Center here in New York City.

I'm the founder and editor of Cherry Bomb Magazine, and each week I talk to the most interesting women in and around the world of food.

Today's guest is Sarah Thomas, co-founder of Kalamatta's Kitchen,

a platform that inspires children to experience the world through adventures with food.

Some of you might have seen the Kalamata's Kitchen children's books. I needed those books

when I was a picky little kid. Before her Kalamata's Kitchen adventures, Sarah was a sommelier

for Labernadhan, the highly regarded

New York City restaurant. If you, like me, are wondering how wine and children go together,

then you'll definitely want to stay tuned. Sarah has had a fascinating journey, and she's here

to tell us more. Today's show is presented by Whole Foods Market and Chia Smash. If you attended our Jubilee

Conference in April, I hope you had the chance to stop by and meet everyone at the Whole Foods

Market installation, including the folks from Chia Smash, the makers of deliciously nutritious

superfood jams. Founder Anapec was there, along with Baker Danielle Sepsi of The Hungry

Nome and HBO Max's The Big Brunch. Folks tried chia smash flavors like strawberry, blueberry,

and cherry pomegranate on Daniel's famous scones, and it was a match made in heaven.

Personally, I love chia smash because it is naturally sweetened. I really love jam, but usually

there is so much added sugar in this stuff. Just look at the labels and you'll be shocked.

I know what some of you are thinking. You need the sugar. Otherwise, how does it become all jam-like?

Well, Anna, the founder of Chia Smash, realized that the natural gel that forms around chia

seeds was the magic she was looking for.

Also, chia smash uses upcycled ingredients like imperfect fruits that otherwise might go to waste.

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