Cherry Bombe is a beautifully designed biannual publication that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach. We talk to co-founders Kerry Diamond and Claudia Wu to learn more about the New York-based magazine.
C&C: WHERE DID IT ALL BEGIN?
CW: The magazine was originally supposed to be an annual publication for one of Kerry’s restaurants that she co-owned in Carroll Gardens, Brooklyn. I had founded, published and creative directed a magazine called Me Magazine which Kerry was a big supporter of, so the two of us started having meetings about working on the restaurant’s magazine and Cherry Bombe came out of that.
C&C: WHAT INSPIRED YOU TO CREATE A PRINTED PUBLICATION?
CW: When print is dead, civilization is dead! We are big fans of print, vinyl, radio… all of the (hopefully not) dying mediums.
C&C: TELL US MORE ABOUT THE CHERRY BOMBE TEAM?
CW: Christina Knowlton is our Special Events Director who we couldn’t live without when our annual food conference, The Cherry Bombe Jubilee, comes around. And we’re happy to say that we’ve finally hired an assistant, Liz Maney, who helps us out with everything we can throw at her! And of course we have our wonderful group of contributors, writers, and photographers, who we couldn’t make the magazine without.
C&C: THE CHERRY BOMBE JUBILEE?!
The Jubilee is a day of conversation, talks, panels, and food. We never set out with the intention of doing a food conference, but after Time magazine’s Gods of Food cover story and the resulting fall out [The 13 Gods of Food list features just four women, none of whom are chefs], we saw the need for a forum for women in food to come together, talk, and support each other. That’s not to say that men are not allowed!
C&C: YOU MUST HAVE MET SOME AMAZING WOMEN ALONG THE WAY. WHO HAS BEEN YOUR FAVOURITE TO FEATURE?
CW: They’re all favourites, but we do love the icons we feature: Mimi Sheraton, Judith Jones, Ruth Reichl. Gotta show respect. We also had the once in a lifetime chance to eat at the Modernist Cuisine headquarters outside of Seattle. 35 courses with some of the best female chefs in America. It took 6.5 hours!
C&C: THAT SOUNDS INCREDIBLE! WHAT IS IT THAT INSPIRES YOU ABOUT FOOD?
CW: Food is just transformative. It’s something none of us can live without, it nourishes us, it helps us grow, it heals us. The things people are doing with food right now are amazing. It really runs the gamut from farmers to grocery stores to restaurants to art.
C&C: WHAT’S YOUR FAVOURITE RECIPE FROM THE CHERRY BOMBE PAGES?
KD: We ran an essay by my friend Nan about her mom, who moved to the states from India. She slowly transformed the boring local supermarket into an international spice market. We ran three of her recipes that were published in a local newspaper in the 70s. The recipes are still amazing. CW: Karlie’s Kookies Perfect 10 Kookies and Moon Juice’s Golden Berry Truffles.
C&C: WHAT’S NEXT? WHO WOULD YOU LOVE TO FEATURE THE MOST?
CW: Perhaps a website. We do realize that we need a digital side. There are just too many stories to fit into a bi-annual publication! We’re working on some other things, so stay tuned. As for who we’d love to feature most? Nice people who make the world a better place to live in.
Pick up your copy of Cherry Bombe at Cow&Co Café to savour the work of these inspiring ladies and all of the inspiring ladies they feature.