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 Chicago to Detroit to Birmingham

and lots of places in between to ask women what the future of food means to them. Throughout this

series, you are going to hear talks and panels that we recorded on each stop. You'll hear from

cake artists, executive chefs, food activists, and farmers.

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.

Thank you to Kerrygold for supporting our tour in this mini-series. Carigold is the

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

For this episode, we're traveling to Dallas, Texas. Our event was held at the Adolphus, a beautiful

historic hotel located in the heart of downtown Dallas.

We're going to kick things off with Baker Sam Cade of Cades Cakes.

She most definitely sees buttercream in her future.

Before we get this show on the road, let's check in with our sponsor.

Since Carrie Gold 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

Carrie 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.

So she went to the library and asked for a recipe book for making cheese, and it took three

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