Hi, Bombs Squad.

Welcome to the Future of Food, a radio Cherry Bomb miniseries.

I'm your host, Carrie Diamond.

The Cherry Bomb team toured America last year and traveled from Atlanta to Detroit to Portland and lots of places in between.

To ask women what the future of food means to them. Throughout this series, you're going to hear talks and panels that we recorded on each stop.

You'll hear from farmers, bakers, teachers, chefs, activists, and even a poet.

These members of the bomb squad share their vision for what's next in their world and the world around them.

I hope this series inspires you to stop and think about your future.

For this episode, we're traveling to Atlanta, Georgia.

Our event was held at Star Provisions, the wonderful eatery and shop owned and operated by

Chef Anne Quattrano.

We're going to kick things off with a talk about the future of baking by Amanda Faber, co-host

of the Flower Hour podcast and a winner of the Great American Baking Show. Before we get this show on the road,

let's check in with our sponsor. Thank you to Carrey Gold for supporting our tour and this mini-series.

Carri-gold is the iconic Irish brand known for its award-winning butter and cheese made with milk from grass-fed cows.

Since Kerrygold gave us the opportunity to travel around the U.S. and hear from women all over the country,

we thought it would be fascinating to take a virtual detour to Ireland to hear how some of their delicious products are made.

One of the cheeses we love in particular is the award-winning

Kerry Gold Cashel Blue Irish Farmhouse Cheese.

So we placed a call to Sarah Furno, a farmhouse cheesemaker who happens to know the history

of how this very unique cheese came to be and who happened to create it.

Well, in the early 80s, what you did is you went to the library and you got a recipe book.

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