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 chefs, journalists, activists, bakers, and even a drinking coach.

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.

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

Carrey 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 Seattle, Washington.

Our event was held at Book Larder, the wonderful cookbook store owned and

operated by Laura Hamilton. We're going to kick things off with a talk about cookbooks and community

by Deborah Belint, an Instagram cookbook club pioneer. Before we get this show on the road, let's check in

with our sponsor. I don't know about you, but when I 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 Furneau, a farmhouse cheesemaker based in Ireland, whose family created the delicious kerry gold cash-shell 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 very mild climate,

...