Hi, everyone's listening to Radio Cherrybaum, and I'm your host, Carrie Diamond, coming to you from newsstand studios at Rockefeller Center in the heart of New York City. I'm the founder and editor of Cherry Bomb magazine. Today's guest is Camilla Marcus, the activist, mama four, and first-time cookbook author. Some of you know Camilla from past episodes and from the pages of

our magazine. Camilla had a restaurant in Soho called Westbourne that was a laboratory for her

ideas about sustainability, tipping, or rather no tipping, and child care. She even worked with a

child care provider in the neighborhood to offer night care, something crucial to

hospitality workers, but something you rarely hear about. Camilla closed Westbourne during the pandemic

and pivoted her brand to a package goods company. Today, Westbourne is known for their avocado

oil and their sustainable packaging. Camilla's passions are evident in her new book, My Regenerative

Kitchen, plant-based recipes and

sustainable practices to nourish ourselves and the planet. She'll be here in just a minute to talk

all about it. Stay tuned. Today's episode is presented by Carreygold. Have you noticed that butter is

having a moment? I've seen handbags sculpted out of butter, little

couches made from butterpats, tiny butter cherubs, even butter-colored nail polish, and fashion.

The world is butter obsessed. But you know who loves butter more than most? The folks at

Kerry Gold. They've been perfecting their craft for decades, using milk from Irish grass-fed

cows to create their

famously rich, creamy golden butter. There's a reason Carriegold is beloved by everyone from home

cooks to the world's top culinary creatives. It's just better butter. Carrey gold's salted pure

Irish butter has a butterfat content of 80%, while the unsalted version has a butterfat content of 82%.

And that beautiful yellow color,

it's thanks to beta carotene,

found naturally in milk from grass-fed cows.

Want to get in on the fun?

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