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My cherry magazine


June 03, When the indie publication Cherry Bombe launched in as a biannual food and fashion magazine, it was conceived by co-founders Kerry Diamond and Claudia Wu as a form of personal and professional sustenance. With a focus on women supporting women in the male-dominated food industry, it banging asian topless a substantive and ongoing conversation.

Cherry Bombe: An Indie Magazine Takes a Bite Out of the Publishing Industry

As co-owner, along with her chef boyfriend, of three Brooklyn establishments, Diamond cherry feeling left out from the boys' club of restaurateurs cherry months leading up to the magazine's debut. She missed the camaraderie of working in the fashion industry with mostly women at earlier stages of her career. At Harper's Bazaar magazine, she had collaborated with Wu, who had magazine gone on to create her own creative agency and the indie magazine Me. Diamond was a fan of Wu's design work, and the two kept in touch.

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When the idea for a self-published magazine celebrating women chefs, food stylists, culinary icons and entrepreneurs—to be documented mostly by female food and fashion writers and photographers—popped into Diamond's mind, along with the phrase "cherry bombe," she reached out to Wu. The title, both potent and food-centric, was a no-brainer. After many conversations over delicious meals, their brand was born.

Since day oneCherry Bombe has run a lean operation and kept expenditures low, working out of a shoebox-sized office for over a year.