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We all know what it's like to be jealous. Jealousy is often considered one of the worst emotions but why is jealousy tinged with so much negativity? On a shorter format episode of After the Jump, Grace Bonney explains why she thinks jealousy is a good thing. It's not as radical as it sounds! There's perhaps no faster or clearer tool for showing you exactly what you want than jealousy. All the people you're jealous of can and probably should be the people you add to your network of friends collaborators and coworkers. Tune in and find out how to turn jealousy into something much more productive. This program was brought to you by White Oak Pastures.

"I've come to the conclusion that jealousy gets a bad wrap." [01:00]

"If jealousy and desire have the power to make us feel something so strongly, surely they have the power the help us do something good too!" [02:00]

"What the internet doesn't show you is all the times things didn't work out." [02:00]

"Whenever I get that familiar pang of jealousy - I make myself stop and simmer with it until I'm able to make sense of what I'm feeling." [08:00]

--Grace Bonney on After the Jump


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This week on Radio Cherry Bombe, host Julia Turshen is joined by two incredible women in food representing totally different sectors and generations of the industry. First, hear from Sue Chan of Toklas Society. The Toklas Society is a network of women in the hospitality industry. Through online content, meet-ups, speaker events, and workshops they create opportunities not just for networking, but also for inspiration, education, and personal and professional growth. Next, hear from Rawia Bishara of Tanoreen Restaurant. Rawia Bishara opened Tanoreen in 1998 as a tribute to her mother’s rich culinary heritage and over the years it has won countless accolades. She teaches at the renowned DeGustibus Culinary School and her recipes have appeared in Plate Magazine, New York Magazine and The New York Times. Rawia now runs the restaurant, a unique family-owned and operated enterprise, with her daughter Jumana. Today's program was brought to you by White Oak Pastures.

"I don't have anybody in my life that I can look up to and get advice, so selfishly I wanted to hear those stories from other women." [07:00]

--Sue Chan on Radio Cherry Bombe

"My son and daughter are more exposed to things outside than I am. Little by little we created our own style of cooking but kept our traditions. The whole idea of the restaurant is to expose our culture, which is a beautiful culture." [20:00]

--Rawia Bishara on Radio Cherry Bombe


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This week's episode of Radio Cherry Bombe takes us to Philadelphia and dorm rooms across the country as host Julia Turshen is joined by Marcie Turney, Valerie Safran and Priya Krishna! Chef Marcie Turney and Valerie Safran are the pioneering entrepreneurs whose six restaurants and boutiques on 13th Street in Philadelphia have helped transform the once-desolate neighborhood into trendy Midtown Village. Priya Krishna is a food writer and author of Ultimate Dining Hall Hacks: Create Extraordinary Dishes from the Ordinary Ingredients in Your College Meal Plan. Tune in to hear how Marcie and Valerie maintain their culinary empire and find out how Priya went from writing a column on dorm food to becoming a celebrated food writer! This program was brought to you by Edwards VA Ham

"What I do is I go out and get inspired and bring that to Philadelphia and the customers there." [11:00]

--Marcie Turney on Radio Cherry Bombe

I'm always trying to be a step ahead and be there for people if they have questions." [14:00]

--Valerie Safran on Radio Cherry Bombe

"I always wanted to write about food but wanted to write about it in a way that would be really accessible for students." [26:00]

--Priya Krishna on Radio Cherry Bombe


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