Superstar Food Stylist Susan Spungen

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 13 March 2020

⏱️ 39 minutes

🔗️ Recording | iTunes | RSS

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Summary

From working as the first food editor at Martha Stewart Living to styling the food on Julie & Julia and It’s Complicated to writing cookbooks, Susan Spungen always has a lot on her plate. Her biggest project of late? She’s released her new cookbook Open Kitchen: Inspired Recipes for Casual Gatherings. Susan sat down with host Kerry Diamond to talk about her journey in the food world, the freelance life, and her beloved banana bread recipe. Plus, Jodi Liano, the founder of San Francisco Cooking School, tells us why she thinks SFCS Pastry Director Nicole Plue is the Bombe! Thank you to Smithfield Culinary and the wines of Rioja for supporting this episode.

Transcript

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0:00.0	Hello, this is Alison Roman, author of Nothing Fancy, and you are listening to Radio Cherry Bomb.
0:24.1	Boys and girls are all fired up. Boys and girls are all about it. Oh, world's shaking, baby, and we're up. Hey, everyone.
0:25.3	Welcome to Radio Cherry Bomb, the number one female-focused food podcast in the universe.
0:30.6	I'm your host, Carrie Diamond.
0:33.1	How's everybody doing?
0:34.6	It's been a rough few days at Cherry Bomb HQ.
0:37.4	As many of you probably know,
0:39.2	we postponed our annual Jubilee conference, which was scheduled for April 5th. Drew Barrymore,
0:45.3	Mashama Bailey, and Christina Tosi were our keynote speakers, and dozens of other women were scheduled
0:50.6	to speak, sign books, and serve up some great food and drink.
0:54.9	We had our wonderful crew of volunteers ready to go, and so many of you who believe in us
0:59.4	and love the day as much as we do bought tickets and booked trips.
1:03.4	But all of that is on hold.
1:06.2	I'll be honest, it's been crushing.
1:08.5	We've been working on Jubilee for months.
1:10.6	We had a beautiful day planned
1:11.7	for everyone, and since we like to be honest about finances around here, it's our major source
1:16.2	of income for the year. But I can't really wallow for too long, can I? So many of us are in the same boat.
1:22.1	It's going to be very rough going for our friends in the food service industry and for all of us out there
1:27.3	who own small
1:28.1	businesses. I cried a little over the past few days, no surprise to anyone who knows me,
1:33.6	but yesterday I put my big girl pants on, called all of our sponsors, and announced that we're going
	...

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