Hi, Bombs Squad, welcome to the future of food, a radio Cherry Bomb

Bomb miniseries.

I'm your host, Carrie Diamond.

The Cherry Bomb team toured America last year and traveled from Seattle to Chicago to Nashville and lots of places in between.

To ask women what the future of food means to them.

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

You'll hear from ice cream game changers, restaurant OGs, and cutting-edge cocktail creators.

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 Kerry Gold for supporting our tour and this mini-series.

Kerry Gold 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 New Orleans, Louisiana, where they just celebrated Mardi Gras.

Our event was held at the Ace Hotel, the super cool space right outside

the famous French Quarter. We're going to kick things off with Joy Wilson, the blogger

and cookbook author known as Joy the Baker. Before we get this show on the road, let's check

in with our sponsor.

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 kerrygold, cash-el-blue Irish farmhouse cheese.

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