Hey there, Bomb Squad.

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

I'm your host, Carrie Diamond.

Throughout the series, you're going to hear talks and panels that we recorded on each stop,

from Atlanta to Portland, Oregon, with chefs, farmers, bakers, activists, and even a rainbow pasta maker.

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

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

For this episode, we traveled to the Midwest and stopped at the Lynn Hall in Minneapolis,

Minnesota. The Lynn Hall is part restaurant, part event space, and part incubator kitchen,

and it's owned by our gracious host for the evening and space.

We're going to kick things off with a talk from Sarah Kiefer

about what happens when your cookie recipe goes viral.

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

Thank you to Kerry Gold for supporting our tour and this miniseries.

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

Since Carrey 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

Kerry Gold Cashel Blue Irish farmhouse cheese. So we placed a call to Sarah Furno, a farmhouse cheese maker 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 months

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