I heard about Cherry Bombe and was excited to get my hands on it. Kerry Diamond, Editorial Director, and Claudia Wu, Creative Director (both worked at Harper’s Bazaar) have a mission: “To celebrate women and food, those who make it, grow it, serve it, sell it, style it, enjoy it and everything in between. Did we mention most of our contributors are women too? ”
With their first issue, “The Tastemakers Issue” they have succeeded in their mission. It was $18, but at 8 1/2 x 11 inches, 173 pages, 1 pound, 11 ounces, with beautiful photographs, styling and stories you want to read, it is worth it. The matte paper stock feels lush making me want to keep it forever instead of recycling it with my other monthly magazines. If you picked up Lucky Peach or any of the Edible magazines then you’ll know what I mean.
How can you resist supermodel Karlie Kloss on the cover with her bowl of The Perfect 10 Kookie batter that she conjured up with Christina Tosi of Momofuku Milk Bar? I haven’t tested the recipe for the kookie yet but I have tasted it (they’re available for purchase at Momofuku) and the dairy, gluten-free, vegan cookie is yummy.
A quick rundown of the table contents reveals known and unknown women and subjects (this is a small selection): Rachel Dutton, Harvard microbiologist who focuses on food; food stylist badass Victoria Granof who made all those Irving Penn food photos amazing; Helen Turner of Helen’s Bar-B-Q in Brownsville, Tennessee; Charlotte Druckman, author of “Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen”; Caitlin Freeman‘s cake tribute to Dries van Noten; “food artist” Jennifer Rubell; Nandini D’Souza’s memories of her Mother’s cooking literally adding spice to Ridgefield, Connecticut; Celia Sack of Omnivore Books.
There is so much jam-packed into this magazine that you should immediately buy it or get a subscription.
I enjoy the work that went into Cherry Bombe. They ran a Kickstarter campaign which is now over, but I’m glad they got their funding. Since it seems that art, fashion, food are colliding every day I’m happy to see magazine try to encapsulate that, and move beyond it.