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, bartenders, chefs, writers, and even a viral cookie sensation.

These members of the bomb squad shared 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 one of my favorite cities, Nashville,

Tennessee. Our event was held at Noel, the Art Deco Hotel in downtown Nashville. We're going to kick

things off with a talk from the trio behind Dirty Pages, the Recipe Storytelling Project.

Thank you to Carreygold for supporting our tour and this miniseries.

Carrigold is the iconic Irish brand known for its award-winning butter and cheese made with

milk from grass-fed cows.

Before we hear from dirty pages, let's check in with Carreygold.

I don't know about you, but when I think about the future of food, there's definitely

cheese in it. You know what I've never known? Is how cheese is made. I got a chance to talk with

Sarah Furno, a farmhouse cheesemaker based in Ireland, whose family created the delicious

carrygold, cashel blue Irish farmhouse cheese. Here's Sarah telling us a

little bit about the process. Well, it all starts with the milk. And the milk that Sarah uses comes from

the cows on her family farm. What makes this milk so special? We're very lucky in Ireland. We've got a

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