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 Nashville to Chicago to Dallas 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 ice cream entrepreneurs, established restaurateurs, some major top chefs, and 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.

Thank you to Kerrygold for supporting our tour and 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 Portland, Oregon. Our event was held at the Nightwood Society, the wonderful

woman-run event space. We're going to kick

things off with one of the most respected chefs around, Naomi Pomeroy of Beast and Expatriot.

First, let's check in with our sponsor. There are so many things you can do with cheese

beyond just making a cheeseboard, and who knows that better than a cheese maker?

We checked back in with Sarah Furno, the farmhouse cheesemaker,

whose family created the famous Kerrygold Cashel Blue Irish farmhouse cheese.

We asked Sarah for some of her favorite ways to cook with Kerry Gold cheese.

There's loads of different ways.

If I'm with my kids, we might be making pizza with like a quattro formaggio

with, you know, cash-le-blue and maybe some, you know, some aged curry-gold cheddar

and some mozzarella, or I might pop it into a risotto.

I'm like, I love putting it.

I love making inverted burgers for friends if they come over.

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