Caroline Chambers Transcript
Kerry Diamond:
Hi, everyone. You are listening to Radio Cherry Bombe, and I'm your host, Kerry Diamond. I'm the founder and editor of Cherry Bombe magazine. Today, we're airing my interview with Caroline Chambers from this year's Jubilee conference in New York City. Caroline is a bestselling author, recipe developer, and a Substack superstar. Her wildly popular newsletter, What To Cook When You Don't Feel Like Cooking, is one of the top Substacks in food and drink. Caroline shares how motherhood and life as a military spouse shaped her path, the creative and strategic moves that helped her find success on social media and Substack, and all the rejection she faced when shopping around her cookbook. Caroline, by the way, is a brand new mom and just welcomed her fourth child and fourth boy into the world. Congratulations, Caroline. We're all so happy for you and your family. Caroline was introduced by Michelladonna, a New York City comedian and star of the “Shop Cats” show on Instagram, and Alice Ma, Co-founder and CEO of the social-first media company, Mad Realities.
Today's episode of Radio Cherry Bombe is presented by Square. Some of you might not know this, but years ago I owned a cute little coffee shop in Brooklyn. I sold it because I couldn't do Cherry Bombe and the coffee shop at the same time, but I learned so much about running a small business and having a brick-and-mortar location. One of my favorite tools was our Square POS. We did everything from there, ring in sales, keep an eye on inventory, and track the discounts we offered every time customers brought in their reusable coffee cups. I appreciated how easy it was to use for me and the team. Training was a snap because the interface was so clean and well-designed. Today, Square, the point-of-sale technology that helps you manage everything from payments to staff, customers, insights, and lots more, has the backs of more than 7 million businesses. The team at Square knows how hard you're hustling to keep your businesses alive and thriving and that you're looking for ways to save time and be more efficient. Just in time for summer dining, Square has a new lightweight POS device that literally fits in your pocket called Square Handheld. It lets you take table-side orders, process payments, and manage inventory. I would've loved to have had that back in the day. When your restaurant is on your mind, which is probably all the time if you're like I was, think big and stress less with Square. So to square.com/big to see how Square can help you. That link is in our show notes.
Our next Jubilee conference is taking place in Los Angeles on Sunday, September 28th. If you are new to Jubilee, it’s our conference all about connection, community, and celebrating the creatives who make the world of food and drink so vibrant. Head to cherrybombe.com for tickets and more information. If you're a Bombesquad member, be sure to use your ticket link for special pricing. Not a member? You can still join and receive the private link. All the details are at cherrybombe.com. The link is in our show notes.
Now, here's Michelladonna and Alice Ma to kick things off.
Michelladonna:
Hi, everyone. I'm Michelladonna.
Alice Ma:
And I'm Alice Ma.
Michelladonna:
And this is our first Jubilee.
Alice Ma:
Wow. The Bombesquad is a huge community.
Michelladonna:
You cat ladies in the room might recognize me. I'm the host of “Shop Cats,” where yes, I get to hang out with New York's most amazing bodega cats.
Alice Ma:
And I'm the co-founder and CEO of Mad Realities, the MTV of the internet generation, and we make shows that premiere on social media like “Shop Cats,” “Hollywood IQ,” and “Proof of Love.” I guess you could say we are new media.
Michelladonna:
Yes, or new media, which is why we're so excited to introduce another modern media maven, Caroline Chambers. Caroline is an amazing mom with three little ones and another one on the way. She's the creator of the number one Substack in the food and drink category and has a best-selling cookbook of the same name, “What To Cook When You Don't Feel Like Cooking.” I know what that means. I know how that feels. Okay. Don't miss Caro's book signing at 4:30.
Carole will be interviewed by Cherry Bombe's Kerry Diamond. Please welcome, oops, yes, please welcome them both to the stage, yes.
Caroline Chambers:
Is this on?
Kerry Diamond:
Yes. I brought my phone on stage. I have no idea why. It was in my back pocket. I was so excited-
Caroline Chambers:
Did you put that on airplane mode?
Kerry Diamond:
During Woldy's sing-along. That was our first-ever sing-along.
Caroline Chambers:
That was amazing.
Kerry Diamond:
Caroline, are you going to sing?
Caroline Chambers:
I don't think so. I don't think this is my moment for a song. Next year. Yeah, yeah, please.
Kerry Diamond:
All right. Hi, everybody. How are you all doing? I'm so glad you're all here. I've missed so many people, but I just can't wait until happy hour and get to catch up with everyone. I'm so thrilled to be talking to Caroline. We haven't known each other for a long time, but I've become such a fan in the time that we have known each other. A lot of you know this, the hottest media platform today is Substack. It's a website and an app where some of the most engaging personalities in food, fashion, news, and health publish newsletters, videos, and more. How many of you out there have Substack subscriptions? Okay. Okay.
Caroline Chambers:
How many of you have Substacks of your own?
Kerry Diamond:
Oh, as many as-
Caroline Chambers:
I was going to say that was the same number of hands.
Kerry Diamond:
As many, yeah.
Caroline Chambers:
That's interesting.
Kerry Diamond:
Well, you're going to learn a little bit more about Substack. There are 17,000 writers publishing on Substack, and Caroline, ready, is the number one writer in the food and drink category. Yep. Tens of thousands of folks are paid subscribers to Caroline's newsletter, What To Cook When You Don't Feel Like Cooking. An annual subscription is $50, so I'll let everyone out there do the math, but that's major, and congratulations.
Caroline Chambers:
Thank you.
Kerry Diamond:
I'm so happy that you are kicking ass. You basically have a Caroline Chambers army out there.
Caroline Chambers:
I do, and many of them are here, which is really fun, now, all these girls.
Kerry Diamond:
But your husband is in the Navy, so I shouldn't make Army references.
Caroline Chambers:
Yes, yes.
Kerry Diamond:
All right.
Caroline Chambers:
Caro Chambers Navy out there.
Kerry Diamond:
Caroline, I want to know what is your secret sauce? How did you become number one?
Caroline Chambers:
The secret sauce is sauce. Every recipe that has sauce goes viral and is the most popular recipe on the Substack. So if you're starting a food Substack, just get those sauces and dressings on there.
Kerry Diamond:
That is good to know. All right, tell us, we're going to break it down 'cause one nice thing about Caroline, and I don't know if you've heard our podcast interview or anybody who's a Cherry Bombe member, Caroline did an amazing member meeting with us, and this woman does not gate-keep anything.
Caroline Chambers:
Let's get into it.
Kerry Diamond:
Yeah. So what is your newsletter all about?
Caroline Chambers:
I think a big part of the success of What To Cook is that the title says it all. So as soon as somebody sees What To Cook When You Don't Feel Like Cooking, they immediately know what the newsletter is. It's quick, easy, dirty as few dishes as possible recipes, and I feel very grateful that I did not have a team when I launched What To Cook When You Don't Feel Like Cooking because surely somebody would've talked me out of that name. It's a mouthful. It's ridiculous. It's very hard to fit on a cookbook cover, but it gets the point across really, really quickly and efficiently. It kind of meets people where they are.
Kerry Diamond:
And you all heard what Asma said, "Don't tell your friends or your partners your half-baked ideas."
Caroline Chambers:
Yes.
Kerry Diamond:
So, yeah.
Caroline Chambers:
Yes. Gosh, I love that so much and could not agree more. Every project I've launched, George is the last one to find out 'cause I'm like...
Kerry Diamond:
Caroline, who is your audience?
Caroline Chambers:
My audience. It's a really broad audience because, and I've met many of you here today, some of you're mothers, some of you are child-free, it can be really broad because people who love cooking-
Kerry Diamond:
Cat ladies.
Caroline Chambers:
... So many cat ladies, people who love cooking often don't feel like cooking. People who hate cooking never feel like cooking. So I kind of get to capture everybody and bring everybody into the fold because I am a mom of three young kids and my life is very much spoken about in my recipes and here's why this recipe was this week, it's spring break, everything's a shit show right now. I write about my life through the food. I do have a lot of young mothers, but it's really not, I get tagged by bachelors and they're like, "Guys, if you haven't gotten this book yet..." I'm like, "Wow, there's a man out there. Okay."
Kerry Diamond:
What do you think you tapped into that people were literally hungry for?
Caroline Chambers:
So I launched What To Cook five years ago, so I'm like a Substack dinosaur. When I launched, if you guys have Substacks, it's now a really robust platform. When I launched, it was like MySpace. It was like a Google Doc and you would say a prayer and hope that it got sent to your newsletter list. And now, it's a really huge platform and it has kind of its own social media network within it. I launched five years ago when people weren't doing paid food communities yet. Patreon was becoming a thing. Patreon really took off during COVID with the food community, but there weren't a lot of food Substacks out there. The people you've mentioned-
Kerry Diamond:
This was five years ago?
Caroline Chambers:
Yeah.
Kerry Diamond:
I didn't even know Substack was that old.
Caroline Chambers:
Yeah, 2020. I know. I think I was one of their first people. They had no idea who I was, but I was there. This was a new concept. Now, so many food creators have paid communities now and it's becoming a thing that we're used to. You kind of pick your favorite two people 'cause they meet you where you are in your phase of life, where you love their recipes and you subscribe to those two. But when I launched five years ago, that wasn't a thing. It was very scary and vulnerable to ask people for recipes 'cause you were just getting free recipes on TikTok and Instagram and blogs. So I wanted to provide more than just a recipe.
So if you are a subscriber, you know there's a substitution for every single ingredient and that's something that only happened because I launched during COVID lockdown and this is when nobody wanted to go to the grocery store in extra time. If you had a pork tenderloin in your fridge and you wanted to use that, you didn't want to make chicken, and so I still to this day list a sub for every single ingredient and tell you how to cook those other ingredients instead. It frankly takes twice as long as writing the recipe and developing the recipe sometimes, but I think we really, it's like a teach a man to fish instead of giving the man the fish thing.
Kerry Diamond:
Or a lady.
Caroline Chambers:
Or a lady. And so we really meet people where they are. I know you had baseball practice after school, don't make your own rice, use frozen rice. We provide a lot of hacks and give a lot of permission to make things easier on yourself, and I think that's what sets it apart from just grabbing any old recipe.
Kerry Diamond:
I want you to go back a little. Tell us where you grew up and the influence of your mom in your early days.
Caroline Chambers:
Oh, my mom's the best. What a nice thing to get to talk about her. I grew up in Winston-Salem, North Carolina, and anyone who follows me on Instagram knows that it's a funny thing getting to build a social media presence because you sort of have this sitcom of your life that you craft. That sounds inauthentic, but it's just the people I share. But everyone knows my mom now through my social media. We live across the country from each other. She's in North Carolina, I'm in California, so we see each other five times a year. And when my mom, her nickname is Crash, grandmother's name is Crash because she totaled my husband's car in this very… she's fine, it's only funny 'cause it's funny, in a very hysterical, dramatic way. So her nickname is Crash, and everyone's like, "When is Crash coming back to town? What's Crash up to," because she's just this tornado of a human.
Kerry Diamond:
Your kids call her Crash?
Caroline Chambers:
Oh yeah, Cratch actually, Cratch, oh yeah, they don't know any other name. It's Cratch. She worked full time, had three kids. Growing up, I knew no other world then. Dinnertime being this hectic tornado of trying to get food on the table. Family dinner was really important to her. She worked all day. She got home at 5:00. She wanted to spend those two to three hours with her kids. She still to this day hates the grocery store, so she is who gave me the original, she's why I'm a substitution queen. She will substitute milk for coconut milk and you're like, "Okay." She makes it work though. She gets into a kitchen, she can make a beautiful meal out of absolutely anything. She's also type one diabetic, and so she is really good at making healthier swaps for the southern food that we grew up with. Yeah, she rocks and has hugely influenced the way I cook.
Kerry Diamond:
Well, we can't wait to meet grandma Crash.
Caroline Chambers:
I know. She really wanted to come. I didn't know why I didn't...
Kerry Diamond:
Next time.
Caroline Chambers:
Next time.
Kerry Diamond:
When did you know you wanted to work in food and why was food of interest?
Caroline Chambers:
So in college, I went to UNC Chapel Hill. In college, I had a really bad food blog that actually might've been on, no, that wasn't MySpace. That was like Tumblr, Tumblr, you old media people know, remember. Okay, so I had a Tumblr. There was this really bad food blog then and then I moved to New York. I started working in advertising. I very quickly realized that advertising was not for me, both just the work wasn't for me and two, I'm kind of a cowboy. I like to do what I want when I want. I'm not good at working for people, and so at age 21, you have to do that, but I had this unique opportunity. My husband, my college boyfriend turned fiancé turned husband was in the Navy and so he was out in San Diego and so I moved out there to be with him. That move gave me this catalyst to chase what I had wanted to do, which was work in food.
I am not as brave as all of these restaurateurs, so I was like I can't work in a restaurant. It's too scary and the hours are too insane and my husband's hours were too insane, so I would never have seen him. And so I opened a catering business knowing nothing, having never cooked professionally, never cooked for anyone else, full fake-it-till-you-make-it mode, and catering was my launching pad.
Kerry Diamond:
We'll be right back with today's guest.
Today's show is presented by Este Restaurant in Austin, Texas. Este is from the folks behind the nationally acclaimed Suerte Restaurant, also in Austin, and celebrates coastal Mexican cuisine, charcoal cooking, and fresh seafood sourced from close relationships with premier fishmongers. The Este menu features oysters, ceviches, aguachiles, seafood platters, fried fish tacos made with pressed-to-order tortillas, and charcoal-grilled shrimp and whole fish. The Cherry Bombe team ate there the other week when we were in Austin for our Summer Tastemaker Tour, and we loved our meal. So many highlights, especially the shrimp aguachile with the smoky burned habanero and cilantro serrano broth, and topped with crispy fried calamari, it was flavorful, spicy, and perfect for the Texas heat. Thank you to Chef de Cuisine, Ale Kuri, for helping us navigate the Este menu. Don't miss Este's special summer lunch menus on Fridays, Saturdays, and Sundays, celebrating the vibrant Mariscos culture, namely all the beautiful seafood dishes. Then there's happy hour every single day with specially priced bites and drinks. Is it happy hour yet? I would love to time-travel back to Este and put my order in right now for some fish tacos and margaritas.
A big thank you to everyone who joined us in Oregon's Willamette Valley at the ground for our latest stop on the Summer Tastemaker Tour presented by the Visa Dining Collection by OpenTable and Visa. We shared an incredible dinner, listened to an inspiring panel, and spent time with some of our favorite folks in food. It was a gorgeous evening filled with community conversation and great food and drink. The final stop on our Summer Tastemaker Tour is Nashville, Tennessee, on Friday, August 15th. Join us for a fun evening at the Frist Art Museum. We'll be celebrating food, culture, and music with an all-star panel featuring chefs Julia Sullivan, Margot McCormack, and Crystal De Luna-Bogan, plus a special live performance from singer-songwriter Jessie Baylin. It's going to be a magical summer night in Music City. Tickets are currently sold out, but you can still join the waitlist at cherrybombe.com. The link is in our show notes.
You mentioned your husband. You've had an very interesting career path, not just the catering, some of it dictated by the fact that your husband is a Navy SEAL and even fought in Afghanistan. You moved around a lot, not just to San Diego. How did being a military wife impact you?
Caroline Chambers:
Oh my gosh, in so many ways. I think the most important thing to say is that I love being a military wife so much and being able to support and lift up military families is the most fun side quest of being an internet person that I have. I love getting to raise money for families, for Gold Star families, and do a lot of different things supporting our troops. That's my good thing. Now, my real thing is that I hated having to follow a man around the country and change my career because of his career. It was really incredibly difficult. I knew what I was signing up for. I knew that I signed up for that life, and still, when he left the military and I had to sell this successful catering business that I had somehow created, or sell it for scraps, let's be serious.
When I had to move on from the catering business, I was so resentful and bitter and I'm lucky that I have a lot of really awesome friends, who kind of helped me just work through that because that's just such a huge part of being... Are there any military spouses here? It's a huge part of being a military spouse, and it's really hard to have your life be dictated by somebody else's schedule. I was able to make lemonade out of those lemons and create a career that is location-fluid, and what a huge superpower that became because I became a digital person. And I think if we had stayed in San Diego, I would've grown this catering business and kept with that path, which was awesome, but also gave me gray hairs at a very young age. Catering, wow, that is a hard job. Yeah, it became a huge asset that I had to move for a man.
Kerry Diamond:
Writing cookbooks was a dream of yours. “What To Cook When You Don't Feel Like Cooking,” the cookbook that shares the title with your Substack, was published late last summer and became a New York Times bestseller, congratulations, and a big hit. But you started shopping the idea for the book in 2019 and was turned down by how many publishers?
Caroline Chambers:
How many are there? All of them.
Kerry Diamond:
Why did they turn you down?
Caroline Chambers:
Well, if they responded, they all loved the idea. It was the same exact concept, as I later turned into my Substack, minimal dishes, just really simplifying cooking for people, taking the guesswork out, a full meal. That's the biggest part of “What To Cook” is that it's not just an entree and side dishes and separate chapters that you have to piece together. Our brains can't do that if we don't feel like cooking. So it makes the whole meal for you. So every single recipe is a complete dinner meal.
I can't remember what we were talking about.
Kerry Diamond:
I knew you were going to say it. You went way off. Well, I think you buried the memories deep in your brain-
Caroline Chambers:
Exactly.
Kerry Diamond:
... Because of the rejection.
Caroline Chambers:
Yes.
Kerry Diamond:
Why did they reject you? I think it also had something to do with your social media following.
Caroline Chambers:
Social reach. So they all cited social reach. At this time, I had no social presence. When we moved, I'd transitioned from catering to freelance recipe development, so I was writing recipes for brands, magazines, like ghostwriting them. No Caroline Chambers was involved. I really wanted to have my own presence. I wanted to be my own person in the food world, but I was busy. I had this other stuff going on. I was like, "I'm not going to put up recipes for free on the internet. I get paid for them." And that was the wrong plan, as it turns out because every single publisher had the same reason, who's going to buy this book, she has no social reach.
Kerry Diamond:
I don't know if folks caught when Michelladonna said it, but you are expecting your next child.
Caroline Chambers:
Yeah, I am.
Kerry Diamond:
When are you due?
Caroline Chambers:
July.
Kerry Diamond:
Very exciting. Okay, so the book comes out. It's a big hit, like I said, New York Times bestseller. When it finally came out, did you have a “Pretty Woman” moment where you're like, "Big mistake, big, huge."
Caroline Chambers:
Okay, yes. I think Sarah and I had a private moment of that, Sarah's my agent. I also am really grateful for that rejection. Somebody said it in the last panel. Yes, somebody. Klancy, my new best friend. It was the wrong time. They were right. Unfortunately, all of those editors who said who's going to buy it, I think they were right. I do think the title stands on its own and I think that's a big reason why the newsletter has taken off because people, it's not a personality-driven Substack, right? You don't have to know who I am and like my Instagram and I don't have to be a big TikToker. The name speaks for itself. If you often don't feel like cooking, you're going to click subscribe.
Kerry Diamond:
I'm sure a lot of folks in the room can relate to this next part because there is pressure to have a social media following, especially if you're in media or doing anything in food. You decide you're going to build your profile on social media and went into what sounded to me like beast mode, posting reels every day, working overtime on recipe development. Did you burn yourself out? Was it the right approach?
Caroline Chambers:
I think the Navy SEAL husband came in handy here. He is like beast mode incarnate. His favorite saying is when I'm feeling overwhelmed or there's just too many tasks in front of me, it's a Navy SEAL/old proverb I'm sure is how do you eat an elephant? One bite at a time. So just one thing at a time. Look at your list and check one thing off. You are narrowing it down. And when I launched What To Cook, the newsletter, I had just had my second son, Calum. He was about three months old, and so I had two kids, one 18-month-old and a 3-month-old, and I honestly think I was the most efficient, well, I become more and more efficient each time, but I was more efficient then than I was when I was 22 years old working in New York City in advertising.
Time warps when you have children and you become this efficiency machine. I genuinely don't think I would've written, when I wrote the proposal for “What to Cook” in 2019, it got rejected. I had one child. I had no idea what it meant to not feel like cooking. Now, I know. And so that book and that newsletter became such better versions of themselves with each amount of time that got whittled away from my schedule.
Kerry Diamond:
You're known for being very in touch with your readers and communicating with them, all the back and forth. I'm curious, what insight have you gained about your audience and how is she doing today?
Caroline Chambers:
Oh, how's she doing? She's doing okay. I have a really politically and all types of diverse audience, which is so great. She's definitely feeling extremely budget-conscious right now and I think that that's yet another one of the many ways where I can now try to reach her where she is. For instance, last week I did this really good crispy halibut with spring veg, one skillet. It's very nice, go get it. I talked about how I'm not just going to throw a halibut recipe on there as if anybody can afford halibut right now. That's really a big expense for the majority of my readers. So we not only say if you have something special coming up, this would be awesome. Halibut is a really special fish. This is a perfect way to cook it. You're going to really enjoy this. I also talk about how to cook cod, shrimp, chicken in place of that.
And I got so many messages from people being like, "Thank you for not making me comment and ask what else I could cook instead of the halibut. Thank you for understanding that you putting halibut on there is out of reach and a lot of us need for that to be a little bit more in touch. "There's so many ways to meet your readers where they are with food writing, how expensive halibut is really connected to so many people, just taking that down and talking to them about that I recognize that.
Kerry Diamond:
What's next for you?
Caroline Chambers:
Oh gosh.
Kerry Diamond:
Aside from baby.
Caroline Chambers:
Well, something I haven't talked about, we just bought a new house.
Kerry Diamond:
Congratulations.
Caroline Chambers:
Because we outgrew our old one. So we close May 15th ,and we're going to do that. I think I'd like to write some more books. I'm just going to keep growing this newsletter and seeing where it takes me. It's at a really exciting time right now. I think Substack is an incredibly exciting platform to be on right now. The growth opportunities there are tremendous. If you don't have a huge social reach and you can't get that book deal, it's a great place to grow and not have to fight the Instagram algorithm and the TikTok algorithm, get on Substack and meet people who also have 2000 subscribers and exchange contacts with each other and post about each other, and you can really see a lot of growth that way.
Nobody knew who I was when I started my Substack and that is how I've grown my community. I hired a full-time editor this year for the first time, which it's so exciting when you get to build that team. Molly is my full-time editor and we've really been bringing her and her awesome personality more into the newsletter, which gives me the ability to take a step away, have a baby, maybe write some more books, continuing to really focus there.
Kerry Diamond:
People might be interested to know you really didn't do anything on TikTok, right?
Caroline Chambers:
Oh gosh, yeah.
Kerry Diamond:
You've kind of avoided TikTok.
Caroline Chambers:
I really did. Don't listen to me because that's not a good business decision, I don't think. It's just I had two children when I was starting this business as it is. I did not have the time, I couldn't do it. It was too many directions. And so I niched down with Substack and put all my eggs in that basket, Substack and Instagram. Instagram is how I grow my community and Instagram is still the number one way that I get paid subscribers. So I have half a million subscribers on Substack now, but the biggest way that I convert people to paid is still via an Instagram link. You can look in your data and see that, Substackers. So the people who are paying to be a part of my community are people who are following me on Instagram.
I think people see, again, at the beginning we started with who is your audience? It is everyone in theory, anyone who doesn't feel like cooking. But I do think my audience will grow with me and who I am right now. I'm a mother of small children, so that's mostly who they are. So I think they're seeing my life on Instagram and they're seeing like, "Oh, her life is kind of shit-showy and she's honest about that and that kid was sick last night and up all night and that one's in kindergarten and she's the real mom there and she's still putting dinner on the table. Okay, okay. I'll trust her. I'll trust her. I'll follow those recipes." Yeah, I think you're like, I don't know, you gain a lot of trust there through that. But yeah, I don't know. Get on TikTok. I wish I was on TikTok. You're all so smart.
Kerry Diamond:
I think you're doing okay in not being on TikTok. Okay, last question. I'm going to give you a magic wand, Carol. If you could do one thing to make the world better for all the moms out there, what would you want to do?
Caroline Chambers:
Okay, this is obviously very top of mind 'cause I'm about to have a baby. The one thing outside of food that I really connect with women on is the lack of decent postpartum care in this country. Is anyone Dutch here?
Kerry Diamond:
I do have Dutch people in the audience.
Caroline Chambers:
I have a random, huge amount of Dutch followers. And when you have a baby in, I have a lot of Amsterdam followers, okay, so when you have a baby, a nurse comes and checks on you in your home every single day for two weeks. And I was so unwell after I had my first son, Mattis, I was incredibly postpartum bluesy. I had no idea that any of those feelings if they were normal, if they were, and nobody was checking on me. And that is something that drives me absolutely mental. So when I have a little more space and my children are a little older, that's something I'd like to try to focus on and make a little change in.
Kerry Diamond:
That's amazing.
Caroline Chambers:
Better care for moms.
Kerry Diamond:
Beautiful answer. All right, Caro, that's it.
Caroline Chambers:
Oh, that was great.
Kerry Diamond:
I know. Look at us. We're on schedule. When does that happen? Thank you so much. Congratulations on all your success. We're so proud of you and make sure-
Caroline Chambers:
Well, thank you, thank you, thank you.
Kerry Diamond:
... go see Caroline during her book signing during happy hour. Thank you, everybody.
That's it for today's show. I would love for you to give Radio Cherry Bombe a follow on Apple Podcasts, Spotify, or YouTube, wherever you listen to the show. If you enjoyed this episode, be sure to listen to last week's Jubilee episode with the one and only Gloria Steinem. Our theme song is by the band Tralala. Special thanks to Good Studio in Brooklyn. Our producers are Catherine Baker and Jenna Sadhu, and our editorial coordinator is Sophie Kies. Thanks for listening, everybody. You are the Bombe.