Jennifer Fisher Transcript
Kerry Diamond:
Hi, everyone. You are listening to Radio Cherry Bombe, and I'm your host, Kerry Diamond, coming to you from New York City.
Today's guest is Jennifer Fisher, and I am thrilled to welcome her back to the pod. You might know Jennifer as the designer behind her namesake jewelry line, which includes her famous hoop earrings and has been worn by the likes of Selena Gomez and Michelle Obama. But there's another side to Jennifer. She is a big foodie and wellness enthusiast. Her food journey began because, quite frankly, she was feeling like shit. Pardon my French. Stuff like brain fog, low energy, feeling puffy all the time. Fast-forward, she's learned a lot about what foods work for her, and she wants to share what she's learned with all of us. Jennifer was on the show last year when she was in the middle of shooting her cookbook. Well, that cookbook is out tomorrow. It's called “Trust Your Gut: Anti-Inflammatory Recipes for Feeling Unstoppable,” and it is very Jennifer, stylish, bold, and honest. Jennifer joins me in just a minute to talk about what it means to trust your gut, reading labels, her snack obsession, why she'll never be a real housewife, and some recipes from the book she'll be making for the holidays. Fun fact, Jennifer makes Thanksgiving dinner for 30 to 40 people every year, so if you are looking for some healthy swaps for the holidays, she's got you covered. Stay tuned for my chat with the always entertaining Jennifer Fisher.
Early bird tickets are on sale for Cherry Bombe's next Jubilee conference, which is happening in New York City on Saturday, April 25th. It's an amazing day of connection and community and great food and drink. It's also one of the biggest gatherings of women in and around the food space in the whole United States. We've had so many incredible speakers over the years. Folks like Martha Stewart, Ina Garten, Molly Baz, Sophia Roe, Padma Lakshmi, Caroline Chambers, even Gloria Steinem. To learn more, head to cherrybombe.com. Early bird tickets are available through December 31st. If you're a Bombesquad member or paid Substack subscriber, check your inbox for a special discount. One more thing, if you're a ShopMy creator, you can share an affiliate link for Jubilee. Use Snapshop or the link creator on ShopMy, or just snag the link in our show notes. Any Jubilee questions, email us at info@cherrybombe.com. We'd love to see you at Jubilee in New York City.
Now, let's check in with today's guest. Jennifer Fisher.
Jennifer Fisher:
Hi.
Kerry Diamond:
Welcome back to Radio Cherry Bombe.
Jennifer Fisher:
Hi, friend. Thanks for having me back.
Kerry Diamond:
Oh, gosh.
Jennifer Fisher:
I'm so happy to be back here. I had the best time with you last time.
Kerry Diamond:
Before we talk food, tell us about your day job, because you do have a very serious day job.
Jennifer Fisher:
I'm a jewelry designer and I have been for 20 years, and just celebrated my 20-year anniversary in jewelry, which is crazy. Opened my first Madison Avenue store on 85th and Madison. Now we've got three stores, which is really exciting.
Kerry Diamond:
Oh my gosh. You've got SoHo, Upper East Side, and you've got Los Angeles.
Jennifer Fisher:
Beverly Hills. Yes, and we're moving our Beverly Hills store next to Erewhon, where everyone likes to go in L.A. because-
Kerry Diamond:
That's convenient.
Jennifer Fisher:
It's good for the foot traffic. We're moving to Beverly, which is going to be great. I'm really, really excited. That's opening the first week of December.
Kerry Diamond:
Congratulations on 20 years and the three locations. That's amazing. I cannot even imagine what the price of gold and tariffs is doing to your business.
Jennifer Fisher:
It's been so challenging. Well, the worst part of it too, is we've decided as we've celebrated 20 years, that we're going find jewelry first again. Yes, I am known as the queen of hoops to a lot of people for fashion jewelry, but first and foremost, our company and my business was founded upon customizable fine jewelry. And it really started in 14 karat and now we're moving to 18 karat for a lot of things, and then of course now this gold market, the tariffs, and we just moved manufacturing overseas. It's just sort of like we got hit by a bus this year. So it's just having to right side all of that and get through it, which we are. We had a meeting yesterday. We're figuring it out. Everybody's going through it. You've got to remember that too. No matter what your business is, we're all going through it together, so that's why I don't feel alone here. But it's an exciting time. Listen, there's a lot going on.
Kerry Diamond:
That's one way to put it, Jennifer Fisher. It is an exciting time. All right, let's talk about “Trust Your Gut.” You said something in the intro that I bet a lot of us can relate to. There was a lot in the intro, but this one line in particular, you wrote, "I used to be exhausted most of my waking life."
Jennifer Fisher:
I was.
Kerry Diamond:
Let that sink in, everybody. "I used to be exhausted most of my waking life." I think a lot of us feel that way.
Jennifer Fisher:
It's a terrible feeling. You're tired already and so why are you piling that on, if you could remove something that's making you feel that way? I tell people this story all the time. When I started eating this way, I said, "I'm going to give myself three days and I'm going to commit to three days to eating this way and see how I feel," and by the third day, it was literally like a rock had been lifted off my head and I was filled with energy. And it's addictive, and that's why I continued it, and that's why I want everyone to learn this.
I messed around for so many years doing different programs and different vitamins and this that and the other, and medications and thinking that that was going to solve it, when really all it was was simplifying what I was putting in my body. It was literally like I got put on a rocket ship. My book is a toolbox for people. That's what I want it to be. I want to give people all the tips and tricks and all the stuff that I went through, because I wasted a lot of money on bad items that I tried to eat. Bad dairy-free cheeses and things like that. So I've got my favorites in there, how to stock your house, how to stock your pantry, how to use your freezer.
Kerry Diamond:
It was interesting also reading about how you got exposed to diet culture kind of young, and your mother took you somewhere, and it was really that heavy carb moment when people didn't really understand that you shouldn't be taking in all these processed carbs. It was also an ultra-processed food moment.
Jennifer Fisher:
It was like the Diet Center, and it was this big thing back then.
Kerry Diamond:
And that's literally what it was called, right?
Jennifer Fisher:
Yes, it was called the Diet Center. And my mom took me there, because I went away to boarding school when I was a junior and I came back very puffy from eating mozzarella cheese and molasses and fresh bread and all those kind of things every morning. She was just like, "Let's just try to make you feel better." She was just trying to do her best of what she knew. My mom was always trying to help me. It wasn't like she stuck me on some restrictive diet, and I was like, "Oh yeah, let's try it.”
And I felt better for a little bit, but it felt like I had lost what had been put on, but then it was this diet culture for the rest of my life. I was always sort of like, "Okay, what bars can I eat? What doctor, what program can I go on? What can I do to try to not feel puffy and terrible all the time?" But this was also before I knew that I had Hashimoto's. I was diagnosed with Hashimoto's after that. Then once I found that out also, that added to it of like, "Oh, this is also what's causing this."
Kerry Diamond:
Are you and Bobbi Brown friends?
Jennifer Fisher:
Yeah.
Kerry Diamond:
Do you know Bobbi?
Jennifer Fisher:
Of course.
Kerry Diamond:
She talked a little bit about diet culture when she came on the show, because she was on diet pills as a teenager, and it wasn't until she passed out cold one day because she got hooked on them and was getting extras fulfilled at the pharmacy without her mother's knowledge-
Jennifer Fisher:
Really scary. I think it's just the time that we grew up in, you're using these processed things to fuel yourself thinking that you're doing the right thing because there's the X amount of grams of protein in it and a small amount of sugar. So you think, "Oh, it's a protein bar. I'm being healthy, I'm getting my protein in." But then you can't read the rest of the ingredients. I always say, "If you can't pronounce it, don't eat it."
Kerry Diamond:
You are the queen of reading labels.
Jennifer Fisher:
I am.
Kerry Diamond:
And I think about you all the time when I'm in a grocery store-
Jennifer Fisher:
Good.
Kerry Diamond:
... and I pick up a bag. How much sugar is in everything is shocking. It's one thing if you decide I want a piece of cake, there's sugar in it. You just make peace with that. But hummus? I think we talked about this last time. I picked up hummus. I was up in Maine. It was red pepper hummus. And sugar was one of the first ingredients. I was like, "What the heck?"
Jennifer Fisher:
Why?
Kerry Diamond:
Wheat bread. How many breads have sugar as one of the main ingredients?
Jennifer Fisher:
It's gross. I eat sugar, I just eat coconut sugar. And if I eat cake, I'll eat cake.
Kerry Diamond:
It's a choice. Yes.
Jennifer Fisher:
It's a choice. If I have a coconut sugar almond flour cake, I love that. It's an acquired taste.
Kerry Diamond:
But how many people are picking up things in the supermarket that they think is healthy?
Jennifer Fisher:
Everybody.
Kerry Diamond:
And not realizing how much sugar is in it?
Jennifer Fisher:
It's really starting to become more popular. I'm hoping that with this book too, I can also raise awareness for people that, just pause at the grocery store. Don't rush. I like to go to the grocery store on Friday nights, I'm kind of a geek, so I can read the labels. And that's when I find my best products. It's like a treasure hunt.
Kerry Diamond:
Yeah. I am a grocery store nerd-
Jennifer Fisher:
Me too.
Kerry Diamond:
I'm the same way. I should say to people, because I know some people might be rolling their eyes like, "Why are we talking about all these foods that you can't eat? This is a food show. It's about celebrating food." You are a big foodie. There's a whole list of stuff that you don't eat, but there's a whole list of stuff that you do eat.
Jennifer Fisher:
I eat everything. I eat meat, I eat pork, I eat shellfish. I eat everything.
Kerry Diamond:
You do drink, like you said.
Jennifer Fisher:
I drink, I do everything. I do all of that. But I'm just super mindful. When I go out to restaurants, if I'm going to have a piece of fish because I eat a lot of raw bar, if I have a piece of fish, I ask them to please cook it in pure olive oil. Because a lot of people don't know that when you go to a restaurant, a lot of time it's a blend. It's canola oil and it's olive oil because it's more cost-effective. Just be careful and just be mindful and be kind to whoever is serving you at a restaurant and ask them to please do that for you. And they will. It's becoming much more of a thing now, and I think more restaurants are even just using olive oil now. Avocado oil.
Kerry Diamond:
True. I am just laughing thinking of when I had my restaurants, if one of the servers came back and said, "The lady on table 10 wants this cooked in pure olive oil," I think some of the chefs might've rolled their eyes.
Jennifer Fisher:
Or spit in the food.
Kerry Diamond:
No, I don't think people do that. They just would've rolled their eyes.
Jennifer Fisher:
I feel like they're getting used to it now though, so maybe they're just not as annoyed by it. Because they're just like, "Oh, one of them."
Kerry Diamond:
Or you know where to go now.
Jennifer Fisher:
But I just try to also go to restaurants that that's what they do. Mediterranean restaurants, Greek restaurants, a lot of restaurants, they're automatically doing it. I eat a lot of raw bar. I eat everything. I love pulled pork. It's probably one of my favorite foods. It's in the cookbook. I eat tacos. I just use cassava tortillas. I do it all. I eat it all, but it's just a matter of making some different choices to not feel inflamed.
Kerry Diamond:
We'll be right back with today's guest. Cherry Bombe is on Substack. Head to cherrybombe.substack.com, that link is in our show notes, to see what we're up to. You can check out stories from our recent Italy issue, snag the most popular recipes from the Cherry Bombe cookbook, and get updates on virtual and IRL events, like our upcoming talk with ShopMy Founder Tiffany Lopinsky, and our special evening with author and legendary makeup artist Bobbi Brown. While you're there, you can subscribe to our free Friday newsletter or our free Saturday baking newsletter. Again, that's cherrybombe.substack.com.
Why did a jewelry designer want to write a cookbook?
Jennifer Fisher:
Because I am my own person, and it doesn't make any sense. And I said this the other day, I was saying, "Why do I have to be the jewelry designer that automatically makes shoes and a handbag because I'm in accessories?" It's random, but I make salt too, and it's just me. I can't help it. It's what I love.
Kerry Diamond:
You are a big sharer.
Jennifer Fisher:
Yes.
Kerry Diamond:
That's a hard word to say, sharer.
Jennifer Fisher:
Sharer. I don't gatekeep.
Kerry Diamond:
You don't gatekeep. That's an easier way to put it.
Jennifer Fisher:
Say that instead.
Kerry Diamond:
You don't gatekeep. Yes.
Jennifer Fisher:
Yes.
Kerry Diamond:
Were you always like that?
Jennifer Fisher:
I think so. I feel like I've always been pretty transparent, and some people might feel that I'm aggressive. I'm just honest. It's easier to be honest and to tell people what you think and how you feel or what you're doing. Telling the truth is easier than lying. Why not just tell the truth? Once you tell the truth, it's very freeing. There's no reason to not talk about anything.
Kerry Diamond:
The truth will set you free, people, in case you've never heard that before.
Jennifer Fisher:
Exactly.
Kerry Diamond:
How was the process of writing a cookbook?
Jennifer Fisher:
It was hard.
Kerry Diamond:
It's a bitch to write a cookbook.
Jennifer Fisher:
It's hard. I'm not diagnosed, but I definitely feel like I'm a high-performing ADHD. My father had it. I'm so easily distracted. My husband Kevin helped me do it. He's amazing and pulls me back in and it was like, "Okay, Jen, we've got to get these head notes done." I didn't hire a writer so I did it with Kevin, and I wanted to be my own voice. When I did the pitch for the cookbook, I had hired someone and it just didn't feel like it was me. It didn't sound right. And I think my voice is specific, and so I wanted to make sure that it was me.
I also wanted my headnotes to be short. I don't like novel headnotes. I don't have the attention span for it. I wanted a photo with every single recipe. That was very important to me as well. And to have it just to the point. We don't have a lot of time. I'm busy, you're busy. I'm working. A lot of people are mothers, a lot of people are whatever, just don't have a lot of time. Let's be straight to the point and get into this cookbook, and give people easy recipes to feel better that they can make quickly anytime.
Kerry Diamond:
The title, “Trust Your Gut,” self-explanatory. I know you and I both love that term.
Jennifer Fisher:
Well, it's how I live my life. I literally listen to. And every time that I haven't listened to myself or trusted my gut, it's been the wrong decision. But listen, we went through a lot of different titles. I wanted to call it Salty Bitch. That's what I really wanted to call it. Maybe that's be number two. I really wanted to call it Salty Bitch, then it just went through a few different iterations of things and it just came to me. I was like, "Wait a minute, this is so simple. I say this all the time." And it just happened to be about gut health. Boom, there's the title.
Kerry Diamond:
People ask me, "What do all the folks in the Cherry Bombe universe have in common?" And I'm like, "They're women who have learned to trust their gut." Or some of you were born that way, but a lot of us had to learn to trust our guts.
Jennifer Fisher:
My dad taught me that. My mom taught me that too. Both my parents were big role models to me of listen to yourself, do what's right for you. And I try to do that as a parent to my kids. Case in point, my daughter, she got into the school that I went to, which is USC, and then she also got into University of Michigan and some other schools. And I really wanted her to go to USC, but she made the choice for herself and she is at Michigan and she is so happy there. She trusted her gut, and she went with what she wanted to do. She was sort of wavering. You could tell she couldn't really make up her mind, and she wasn't sure what she wanted to do and she was on the fence. She really had committed to both schools and then made her decision for herself and looking at her now, she's happy because she trusted her gut. My son, too.
Kerry Diamond:
You mentioned your dad. I know how much you adored your dad.
Jennifer Fisher:
Yeah.
Kerry Diamond:
Papa John.
Jennifer Fisher:
Papa John.
Kerry Diamond:
He's one of the dedications in the book.
Jennifer Fisher:
Yes, he is. Yeah.
Kerry Diamond:
Tell us a little bit about him.
Jennifer Fisher:
He was amazing. My mother taught me how to cook. I would watch her. She was always the sous chef for my father. My father was a big griller where I grew up in Santa Barbara, California. Always cooking tri-tip, some big piece of meat, ribs, chicken wings. Always grilling, always having people over. But cooking really simple recipes. And my mom was always in the kitchen, she was always cooking dinner. She has her famous lasagna, her famous chili, and her famous banana bread now, all of these things. I watched them together as a couple doing this my entire life, and it rubbed off on me in a way that just food is love and food doesn't have to be complicated. And people just want simple things.
Like the salt and pepper ribs and the wings that are in there that my dad used to do on his grill, I now do in my broiler in New York City. You don't need a barbecue. It's about making simple, easy things that are delicious. My father used to famously over-salt his food, and so it's funny that I make salt now. It's a running joke in my family, it would always be like, "Dad, please don't over-salt the ribs. Please don't over..." And he just loved salt so much.
Kerry Diamond:
That's why the next book does have to be called Salty Bitch then.
Jennifer Fisher:
Right?
Kerry Diamond:
You write in the book that he taught you how to not give a fuck what other people think.
Jennifer Fisher:
He did. My mom did too. My mom taught me you only have one chance to make a first impression. That's my mom's motto. Be on time, do everything right, follow through. If you say you're going to do something, follow through. And my father taught me the hustle. My father taught me the work ethic. It was always about working. I wanted this specific dress when I was in high school to wear to prom. My dad was like, "Great, go get a job." I got a job at the dress store and I lied about my age. I was 15, you're supposed to be 16, and I ended up being the best salesgirl at that store. And my dad drove me to the Beverly Center and I bought that dress. I want to start instilling that into my kids now.
When I graduated college, my mom handed me a stack of bills and was like, "Get a job." Of all the excess things that I had purchased at the Chevron station on their credit card, like DL, alcohol, whatever, things like that, the snacks, all the extra stuff, she's like, "These were not approved." And it was a lot of money, so I had to go get a job. I think it's important to instill those things in your children too and just in life. You got to work for it.
Kerry Diamond:
All right, I want to go to some of your non-negotiables. We mentioned reading labels is a big non-negotiable for you. You also love to pack your own lunch.
Jennifer Fisher:
I do.
Kerry Diamond:
I am a big bring your lunch to work person.
Jennifer Fisher:
I think it's really important to pack your lunch. You know exactly what's in it,, it saves money, and you feel great. I make these jar salads. They're in the book. And I'm actually going to make one on the Today Show on Monday with Savannah. And I get excited about these because you can take your leftovers. Leftovers should not be taboo. I make chicken meatballs or whatever, chicken thighs, or whatever it is that I've made the night before, I chop those up, and I throw that into a jar. I put the dressing in the bottom, then I put something hearty on top of it, like an avocado that's not going to absorb the dressing, whatever roasted vegetable I have left over, and then my protein, and then whatever lettuce or cabbage. I love cabbage. Cabbage is the secret to a packed lunch because it doesn't go bad like romaine and other lettuces. It stays in your fridge forever. I'm a huge cabbage fan for salads.
Kerry Diamond:
I like kale for that reason.
Jennifer Fisher:
It's funny, I'm not a giant kale girl.
Kerry Diamond:
Huh. Okay.
Jennifer Fisher:
I find it hard to chew.
Kerry Diamond:
Do you massage it first?
Jennifer Fisher:
I was just talking to Melissa about this, Baked By Melissa. We were talking about massaging and she doesn't like to massage greens. I kind of agree. I don't really eat a lot of kale, but she finally shreds her kale, which I like too. I'm just not a kale girl.
Kerry Diamond:
If you don't love kale-
Jennifer Fisher:
I like arugula.
Kerry Diamond:
... you do have to massage your kale. So you just have to pour some oil in it and then work... Well, first, okay, here's what you do. You clean the kale, rinse it and dry it, and then peel it or cut it from the thick rib in the middle, and then definitely chop it finely. And then you want to pour some olive oil in it and really work it in. It sounds weird, but trust me, you want to work it in.
Jennifer Fisher:
It's delicious.
Kerry Diamond:
And it just makes it easier to eat. I do the same thing, I love a mason jar salad filled with leftovers and whatever I have in the fridge. And kale holds up really, really, really well.
Jennifer Fisher:
Do you put lemon on it or you just do olive oil? So what's your lunch?
Kerry Diamond:
Kale. I love radish. I'll chop up some radish. Whatever roast seasonal vegetable I have, whatever leftover protein I have, or a soft-boiled egg, and then I don't know, whatever else, I have some nuts or something. I'll pour a little extra olive oil in, then I'll shove a lemon wedge or I'll squeeze some lemon on there, and that's it. And I just put the top one.
Jennifer Fisher:
But doesn't it feel good to eat something that you know that you know every single thing that's in it? The mystery of ordering lunch to me is just not a roulette thing that I really like to play anymore. You don't know exactly how the protein's cooked or what's in it. I know a lot of restaurants are seed oil-free now, which is great. I could tell you the few that I do like to order from too sometimes for dinner, if I don't feel like making dinner. But I'm a big believer in packing your own lunch, because I don't know, it makes me feel good. There's something about it that is soothing and therapeutic. I just feel I know that my day is going to be great because I look forward to it.
Kerry Diamond:
Same. Same.
Jennifer Fisher:
Right?
Kerry Diamond:
Well, for me it's economical. Lunch is very expensive in New York City. And I love going to the farmer's market. That's kind of my favorite thing.
Jennifer Fisher:
Me too.
Kerry Diamond:
We have one on Sundays in my neighborhood. I love to go and get stuff and meal prep.
Jennifer Fisher:
I'm with you, sister. I love it. And I just think more people should pack their lunches, and I think, pack it in glass too. That's another thing, I like to pack in glass, not in plastic.
Kerry Diamond:
It's kind of my hobby.
Jennifer Fisher:
I was saying, at the end of my day, I am not dying to go to the gym. I'm dying to go home and chop an onion and start... Because for me, I don't go to therapy, I cook. And then I went through a little therapy when my dad died. It calms me down because I'm high-strung, and so at the end of the day it's a freedom of creativity that I don't have at work every day because work is stressful. And yes, there are creative days. Today I get to have a creative afternoon, which is exciting. A lot of days it's business, business, business, and that creative outlet... Doing this book, Kerry, I can't even tell you how therapeutic it was for me and how amazing it was for me to be able to be on set. Quentin Bacon shot it, who's incredible, and he was amazing. To be on set and to be creative, this book process was amazing.
Kerry Diamond:
There's a cute picture of you in the end of the book with all the pictures hanging up on the wall, and you look so happy. I was like, "That is such a good picture, Jennifer."
Jennifer Fisher:
I was so happy
Kerry Diamond:
You could see it in her face. Okay, a few other things. You are a healthy snack queen. You talk a lot about healthy snacks in this. We both love Burlap & Barrel cinnamon.
Jennifer Fisher:
Oh, it's the best.
Kerry Diamond:
The best cinnamon.
Jennifer Fisher:
Those guys are so amazing. Their cumin is amazing. Everything-
Kerry Diamond:
The cinnamon alone though, the smell-
Jennifer Fisher:
Royal cinnamon.
Kerry Diamond:
Royal cinnamon.
Jennifer Fisher:
Yep.
Kerry Diamond:
100%.
Jennifer Fisher:
There's nothing like it.
Kerry Diamond:
You love dried herbs. I never use dried herbs.
Jennifer Fisher:
For me, the dried herb thing is really something that I started playing with more just from people requesting me on Instagram for people that don't keep fresh herbs in their house. I wanted to give people things, something easy like my so simple, it's the silly chicken thighs. It's dried thyme, it's dried cumin, it's smoked paprika, it's garlic powder, it's onion powder, Jen's spicy salt and pepper. That's it. And they are freaking delicious. You throw them on a sheet tray. I prefer now, I get boneless but skin on, and then you drizzle... Do you know Kyoord olive oil? It's the best olive oil. Kyoord olive oil ontop of it. Female-founded, scientist-backed. It's high-phenolic. So good for you. Packed in polyphenol. It's just good for your skin. My husband and I literally like chugging olive oil. My husband chugs olive oil, Kevin.
Kerry Diamond:
Keto. Some nights it's tequila, some nights it's chugging olive oil.
Jennifer Fisher:
And you feel better then, as you chug olive oil.
Kerry Diamond:
Okay, so the dried thyme. I love fresh herbs, but fresh herbs are hard if you're not cooking every night and if you're one person. I do feel like I waste fresh herbs and it makes me feel bad.
Jennifer Fisher:
I always have cilantro and Italian parsley and dill. Those are the three that I always have that I keep in my glasses that I trim the stems like little plants and I keep them in there. And they last really long if you keep them in water in a mug.
Kerry Diamond:
Cilantro, I struggle with, but dill, yeah, I can keep that for a while. And parsley lasts forever.
Jennifer Fisher:
Do you not like cilantro?
Kerry Diamond:
Love cilantro, but I feel like it always turns fast.
Jennifer Fisher:
I eat so much of it. It's probably my favorite fresh herb. So we go through a lot.
Kerry Diamond:
You've got a hubby, kids. Unless I have friends over, I'm cooking for myself.
Jennifer Fisher:
Well, we should talk about this. I'm a free bird because both my kids are in college, so it's just Kevin and I, and Tito, my dog. It's sort of this weird freedom that I have of not worrying... I'm saving money by not stocking my fridge and having to cook for the troops any longer. But now it's just Kevin and I, and we're pretty sufficient on a few things if protein that I keep in my freezer. Keep your freezer stocked with ground meat. It's totally cost-effective and I prefer it. I prefer ground chicken and ground Turkey to actually cutting through the meat. I don't know, just a thing for me. That's why there's so many ground recipes in my book, but also cost-effective.
Kerry Diamond:
I loved your freezer page. I was like, "Oh, that's definitely a mom speaking here."
Jennifer Fisher:
But you know what? Honestly, for all of us that are busy, it's setting yourself up for success. I have frozen scallops, I have frozen shrimp, I have frozen wild-caught seafood always. I have all that stuff in there.
Kerry Diamond:
I need a picture of your freezer.
Jennifer Fisher:
I'll show it to you.
Kerry Diamond:
I think it's quite a bit bigger than mine.
Jennifer Fisher:
No, it's not, but it's curated.
Kerry Diamond:
We're going to speed to this next thing. You talked about cooking for the troops. You literally cook for the troops on Thanksgiving.
Jennifer Fisher:
I do.
Kerry Diamond:
I mean, not literally, but you have 30 to 40 people come over for Thanksgiving. Do you have a lot of people help?
Jennifer Fisher:
No. 32 people this year. Only my mom. My mom's coming in early. I did this year though, I'm going to rent tables and chairs, which I don't normally do. But I'm going to rent tables and chairs and I'm going to make it a little bit more formal because I have my cousins coming from California and my mom's coming, their best friends are coming. I'm really so excited. It was my dad's favorite holiday, and my dad was always carving the turkey. It just makes me so happy, Thanksgiving. It's my favorite holiday. And my mom comes and helps and it's just us. I don't make it complicated, but I make turkey tacos now.
Kerry Diamond:
I wanted to ask.
Jennifer Fisher:
We should talk about that.
Kerry Diamond:
What's the balance of traditional food versus what I'm going to call Jennifer Fisher food?
Jennifer Fisher:
Listen, it's Thanksgiving. My sister-in brings her sweet potatoes with marshmallows. You don't police people that are bringing things to your house. I'm going to Shabbat tomorrow night to my friend's house. You don't police people for those kinds of things and I don't expect people to cook for me. So the turkey tacos I do. I have my cassava tortillas, but I also have little street size for all the kids. The tacos go first. I season the meat, so it's like Thanksgiving turkey, but then I have all the traditional sides and they go fast. But I do a ham, and I now just do turkey breasts. I don't do a whole bird and the turkey breasts are in the cookbook. It is so easy. I buy them on FreshDirect. They're antibiotic-free. But I cover it in butter. But I get French butter.
Kerry Diamond:
Do you miss the carving-
Jennifer Fisher:
No.
Kerry Diamond:
... that your dad used to do?
Jennifer Fisher:
Oh my God, you would die. I was shooting for Maedyn, my new website last week, and I literally cut through my finger with my electric knife when I was doing my turkey breast. It's finally healed.
Kerry Diamond:
Oh, poor baby.
Jennifer Fisher:
No, I don't miss it. I still think it's the same thing of carving the turkey breast. I still do it. But I do all the sides. I do Brussels sprouts over green beans.
Kerry Diamond:
I made a list-
Jennifer Fisher:
Tell me.
Kerry Diamond:
... of things in the book. You've got grain and dairy-free stuffing. So you have people who bring traditional stuff, and you make some traditional stuff?
Jennifer Fisher:
Yes.
Kerry Diamond:
Okay.
Jennifer Fisher:
Yes. I do my mom's cranberry sauce and that is with the cane sugar. You can use it with coconut sugar. But now, one of my best friends, it's her favorite thing in the world if I do it with cane sugar. It's the holidays.
Kerry Diamond:
You've got cauliflower stuffing.
Jennifer Fisher:
It's really good.
Kerry Diamond:
What makes it stuffing?
Jennifer Fisher:
It has all of the things that are in stuffing, so it tastes like stuffing. It's literally cauliflower that tastes like stuffing. It is freaking delicious.
Kerry Diamond:
You mentioned your Friendsgiving turkey tacos.
Jennifer Fisher:
Yep.
Kerry Diamond:
Those sound great.
Jennifer Fisher:
Yep.
Kerry Diamond:
Anytime Gravy.
Jennifer Fisher:
Yeah.
Kerry Diamond:
What's in that?
Jennifer Fisher:
It's the simplest thing. And yes, you could do it with almond flour, you can do it with regular flour, and it's just fake drippings. It's literally the easiest thing. There's nothing in it.
Kerry Diamond:
Anytime Gravy is a better title than Fake Drippings.
Jennifer Fisher:
Fake drippings. But that's what it is, and it's all the spices, thyme. It's got everything in it. You can't really tell the difference.
Kerry Diamond:
I need to go buy some dried thyme, because I love fresh thyme. My gosh.
Jennifer Fisher:
You need dried thyme.
Kerry Diamond:
The smell is so beautiful.
Jennifer Fisher:
When you're cooking it, oh, foodies are going to kill me for saying this, it's not a giant difference in taste. But maybe my palate is not...
Kerry Diamond:
But that's interesting for me, because I think I grew up on dusty herbs that my mom, bless you Mom, kept way past the expiration date.
Jennifer Fisher:
I remember that too.
Kerry Diamond:
So I think that just kind of scarred me and I just have avoided dried. You know what? I'm going to check it out because there's so many great spice companies now.
Jennifer Fisher:
Burlap & Barrel. I'm going to show you my spice cabinet, and I keep it ultra fresh and I keep it very organized and clean.
Kerry Diamond:
Okay, send me a photo.
Jennifer Fisher:
Yeah, I have custom little containers with all of the different names on them and I-
Kerry Diamond:
Of course you do.
Jennifer Fisher:
Yeah. I go through them, and if I don't go through them, I'll throw them out. A good tip for spice jars like that, you put a little piece of tape on the bottom with the expiration date.
Kerry Diamond:
I do that.
Jennifer Fisher:
I do that with my nuts if I decant them. I do that with flour, I do that with everything.
Kerry Diamond:
I take the little piece of painter's tape and I put it on the spices-
Jennifer Fisher:
Correct. Everything.
Kerry Diamond:
... and put the date. Because how many times are you like, "Oh wait, why doesn't this smell like anything?" Oh, because you've had it in there for five years.
Jennifer Fisher:
I just had PTSD of us going through our parents' cabinets.
Kerry Diamond:
Exactly.
Jennifer Fisher:
I remember my mom moved and I went through. I was like, "I think that these pimentos are from 1980-something.
Kerry Diamond:
I found a tin from 1984 in the back of my mother's cabinet.
Jennifer Fisher:
Yep, I know.
Kerry Diamond:
Mom, I'm sorry. Don't listen to this episode.
Jennifer Fisher:
My mom knows I give her so much shit for it.
Kerry Diamond:
I think I have a photo of it somewhere. I should post it, and then she'll really kill me.
Jennifer Fisher:
What was it? Yeah, there was the red and white spice company. My mom used to buy peppercorns.
Kerry Diamond:
McCormick?
Jennifer Fisher:
Yeah, McCormick. My mom would buy cracked pepper. Like pre-cracked pepper. That's something, forget that. That is like sawdust.
Kerry Diamond:
Okay. You've got something called, You Won't Ever Make Mashed Potatoes Again.
Jennifer Fisher:
Oh, it's cauliflower. It's so good. Literally, it's delicious. Kevin, my husband, is obsessed with it, so I make it as a side when I make a protein instead of mashed potatoes. It's delicious.
Kerry Diamond:
How do you turn cauliflower into a version of mashed potatoes?
Jennifer Fisher:
Blender.
Kerry Diamond:
It's just mashed cauliflower, right?
Jennifer Fisher:
It's like, if you blend it. It's literally in a blender.
Kerry Diamond:
In a blender?
Jennifer Fisher:
In a blender.
Kerry Diamond:
Not even a food processor.
Jennifer Fisher:
You could do either one. Same thing.
Kerry Diamond:
Okay.
Jennifer Fisher:
Either one.
Kerry Diamond:
What are you flavoring it with?
Jennifer Fisher:
Do you know Monty's butter?
Kerry Diamond:
Oh yeah, of course.
Jennifer Fisher:
Yeah, yeah, it's great. And she also makes a really good cream cheese.
Kerry Diamond:
And they're vegan, right?
Jennifer Fisher:
Yes, they're vegan. So if it's for me, I'll do it with that, and if there's people over, I'll do it with real. But I like real French butter. It's not like I don't do it, but if I'm going to do it, I'm going to do it right. I like my-
Kerry Diamond:
It's hard for me to give up my Kerrygold.
Jennifer Fisher:
Yeah, no, but same thing. You know what I mean? That's what I'll buy for Thanksgiving, too. It's delicious.
Kerry Diamond:
Those are some fun things to make for Thanksgiving, but then we can jump ahead till New Year's Eve and Hanukkah.
Jennifer Fisher:
Yeah.
Kerry Diamond:
You've got cauliflower latkes.
Jennifer Fisher:
Yes, and those are really, really good too. It's just cauliflower. And you fry a pan and avocado oil or olive oil.
Kerry Diamond:
And the same company mince?
Jennifer Fisher:
Caviar. I like to use coconut yogurt and then you've got the caviar and the chives, and to me it tastes the same. It's delicious.
Kerry Diamond:
Come to think of it, I used to love Anita's coconut yogurt, but sadly, that brand doesn't exist anymore.
Jennifer Fisher:
I like Cocojune.
Kerry Diamond:
Cocojune.
Jennifer Fisher:
Cocojune. I didn't-
Kerry Diamond:
And it's not sweet? There's not a little sweet note?
Jennifer Fisher:
Not really.
Kerry Diamond:
Okay.
Jennifer Fisher:
Not really. Culina makes the most neutral one.
Kerry Diamond:
Grain-free blinis.
Jennifer Fisher:
I actually took those. When I went to France with my girlfriends on a trip, I packed those in my suitcase. I swear to God.
Kerry Diamond:
You're crazy.
Jennifer Fisher:
With my grain-free biscotti, I took them to Caviar Kaspia, and they actually warmed them up for me, and they let us eat our caviar with those. They were so nice. True story. I went with my two girlfriends.
Kerry Diamond:
You are a lot sometimes.
Jennifer Fisher:
I was like, "You know, fuck it. I'm going to see if they're going to actually do this at Caviar Kaspia," and they did. And they were so nice about it. But those are also just so simple. It's like almond flour. There's nothing in them. Egg. It's so easy. Everything is easy.
Kerry Diamond:
You are so endearing though. I can see you going into these places and people being happy to do these things for you.
Jennifer Fisher:
Be nice to people. I was like, "Hey, I got a weird thing here. I don't eat grain. Would you mind?" And she's like, "No problem."
Kerry Diamond:
Has anyone pitched a reality show about you? Have they come to you to say, "Let's do a reality show, Jennifer Fisher?"
Jennifer Fisher:
We've had some ideas. They asked me to be a housewife a lot. They stopped asking me though because I said no so many times. They asked me one year to be a Beverly Hills housewife and a New York housewife, two different production companies at the same time, I think not knowing they were talking to each other. I was like, "Well, wait, I live in New York, why are you asking?" It's like, "Well, you have a store in L.A." And they asked me in New York. And then I finally said no, and I think they just stopped. I think it was probably asking me four or five years in a row.
Kerry Diamond:
I feel like you don't need all that drama. The show should just be about you.
Jennifer Fisher:
That's not my kind of show. But I think if there was a real show about real businesswomen and even a group of businesswoman friends. I've actually talked to a few of my girlfriends about it who are actually real. Not that they're not. Sorry. I'm not shading “Housewives.” I'm not shading any of those people.
Kerry Diamond:
That's not the focus of the show.
Jennifer Fisher:
Right. I think that more of an entrepreneur of what Rachel Zoe did in her first show. That was an amazing TV show. I just think there's room for it. I think people would want to watch it. It's a docuseries of what it really takes to do all of this. No shade to anyone that's been on any of those other shows, but it's not for me.
Kerry Diamond:
That's so interesting when you talk about that because I'm always curious how people do their jobs.
Jennifer Fisher:
Exactly.
Kerry Diamond:
Because work can be so hard. Being an entrepreneur can be so hard.
Jennifer Fisher:
My work is impossible.
Kerry Diamond:
I caught up with an old friend who's a CEO with, I don't know, 600 employees or something-
Jennifer Fisher:
That's crazy.
Kerry Diamond:
... and I was like, oh my God, that hurts my brain.
Jennifer Fisher:
It's a lot. It's hard. They should document what it really takes to do a lot of these businesses behind the scenes, because it's a bitch.
Kerry Diamond:
But the nice thing is, and this goes back to you not being a gatekeeper, I think whether it's being a mom, being a wife, just being a human being, running a business, even though social media has changed the world in ways not for the better, I do feel getting a little insight into people's lives has made life a little bit easier in some instances.
Jennifer Fisher:
I do, I think it's important to show people that it's not easy, that it really does suck a lot of the days. Yesterday I had a really hard day. I was really anxious. I had so much stress. I had back-to-back meetings, strategy, cross-functionals of doing the jewelry company, and I'm working on the book tour and we're trying to finalize that. And I'm launching Maedyn, my new website on Sunday hopefully. I was excited to come and talk to you because it's just relaxing and it's fun. And trying to find the balance is where some days are really, really hard, and that's why I was looking forward today, because I got to come see you. I got to do what I did before. I got to do a little cooking. That feeds my soul. Now I go to the office when we're done here, and I can go through the rest of the afternoon until 6:00 at the office and feel fulfilled. So I think it's important to make sure that you're trying to get those moments in so you can have some sort of a balance, because it's not easy.
Kerry Diamond:
No, no.
Jennifer Fisher:
It's hard.
Kerry Diamond:
For all of you out there who agree and feel like life is really hard right now-
Jennifer Fisher:
Life is really hard.
Kerry Diamond:
... we're with you.
Jennifer Fisher:
Yeah.
Kerry Diamond:
You wrote something in the book that I absolutely loved and kind of ties into what we just talked about. You said, "I will remain curious and vocal until my last breath." I love that, because one of the things I love about you, that you're so curious.
Jennifer Fisher:
I am. Because you know what? I think it's important to just go and do what you want to do and what is interesting. And what I think is interesting today might not be tomorrow, and I think that's okay. Because if you learn something new, it might take you in this new direction. Why not go figure out what that is? And if you learn about it and you like it, why can't you go in that direction? I hate people trying to put people in a box of like, "You need to do this because you do this." That's bullshit.
Kerry Diamond:
But I do think we were always kind of taught that. As a little kid it's always, what do you want to be when you grow up? What do you want to do when you grow up? And it's always geared toward one thing.
Jennifer Fisher:
What did you want to be?
Kerry Diamond:
A lot of different things. I wanted to be an astronaut. A veterinarian. I always knew I wanted to write. I had this little book where every year I had to write about my year. And it was the typical kid jobs, working with animals, going into space.
Jennifer Fisher:
I wanted to be an Egyptologist. I was obsessed with Agatha Christie movies and books when I was younger, and there was one book about this Egyptologist. I was like, "That is the most incredible job in the world. That's what I want to be."
Kerry Diamond:
At least today, we know that we're not going to be on these linear paths and we're not just going to be one thing.
Jennifer Fisher:
Correct.
Kerry Diamond:
And you are such a shining example of-
Jennifer Fisher:
Thank you.
Kerry Diamond:
... how our lives can be so many different things. I do love how you paired curious and vocal because that's so you.
Jennifer Fisher:
Anyone that knows me knows that I am direct and vocal and I will tell you what I think.
Kerry Diamond:
Book tour. Are you going on tour?
Jennifer Fisher:
Yes. The book tour kicks off on Monday night, which is actually the night before pub date with my friend Gabby Bernstein. We're doing a cool little talk at LVMH Library downtown, which will be really fun.
Kerry Diamond:
Wait, I didn't even know that was a place.
Jennifer Fisher:
Oh my God, you need to come. It's the sickest view in New York City.
Kerry Diamond:
Okay.
Jennifer Fisher:
I do the “Today Show” that morning with Savannah.
Kerry Diamond:
Congratulations.
Jennifer Fisher:
Which is really exciting. And then the next day is the big party, and then Chicago, and then I go to Los Angeles, and then I go to Orange County. Then I go to Dallas, Miami, and Palm Beach.
Kerry Diamond:
Oh, it's a big tour.
Jennifer Fisher:
It's a big tour. And then I come back. I have to be back here by the 3rd because I'm presenting Accessory Designer of the Year at the CFD Awards, which is exciting.
Kerry Diamond:
Congratulations.
Jennifer Fisher:
Thank you. I'm excited about that. It's going to be really fun.
Kerry Diamond:
What are you going to wear? Gosh.
Jennifer Fisher:
I'm bringing Tom Ford, Gucci.
Kerry Diamond:
Nice.
Jennifer Fisher:
Getting the clothes together for all of this is a full-time freaking job, man. Thank God I was a stylist before.
Kerry Diamond:
I can imagine. Where can people find all the tour details?
Jennifer Fisher:
It's actually all on my Instagram. It's @maedyn, which is my new website that's launching.
Kerry Diamond:
Yes, tell us what Maedyn is, what it means.
Jennifer Fisher:
I'm a May 1st birthday. I kept my maiden name when I got married. And it's for the den of all of the people out there that are in my community. But I also thought the word Maedyn had sort of a weak female connotation behind it, and I wanted to change the narrative of that, and I wanted it to feel stronger. Maedyn is going to be a place for all of my short and long-form food content that we're shooting in better quality. I'm going to do all my recipes on there. I'm going to have Jen With Friends, which you need to come on, so I will do little... With my fun friends. And it's also going to be all of my fashion and all of my beauty stuff, and all of those things that I wanted to get it off of social media and get it off of Instagram. It's kind of like my Substack. But for me, I'm a visual person, it was really important for me to have a place for those food videos to live and just to kind of create my own little world. I'm pretty excited about that.
Kerry Diamond:
This is going to be like Jennifer Fisher lifestyle?
Jennifer Fisher:
Correct.
Kerry Diamond:
Okay.
Jennifer Fisher:
Yeah, Maedyn by Jennifer Fisher.
Kerry Diamond:
Great. Congratulations.
Jennifer Fisher:
Thank you.
Kerry Diamond:
Will there be product extensions? Knowing you.
Jennifer Fisher:
Maybe. Maybe. Yeah, we're going to start off right now. I really wanted it to feel like my Substack because I'm asked so many questions every day of even, "What tampons do you use?"
Kerry Diamond:
I was wondering, not tampons, but beauty products.
Jennifer Fisher:
Yeah.
Kerry Diamond:
I was wondering if you have the same approach to beauty as you do to all these foods?
Jennifer Fisher:
Clean beauty, you mean?
Kerry Diamond:
Yeah.
Jennifer Fisher:
Nope. And I inject my face with Botox. I know. I know. That does not make any sense, but that's who I am. I do use filler and Botox. I do like clean beauty products, but they're not all completely clean. I like to use clean lip glosses because I feel like you're eating it. So comes in Kosas and things like that, that I know if I'm eating it, it's like a clean gloss. But other than that, I'm injecting my face with Botox. It's so random.
Kerry Diamond:
I don't know why this has literally never crossed my mind about all the lip gloss.
Jennifer Fisher:
You're eating it.
Kerry Diamond:
I've probably eaten a lot of lip gloss over the years.
Jennifer Fisher:
Right. It's wax and stuff where you can get a clean... If it's going in your mouth. But I should get better about that. That's kind of my next step of where I should probably start paying a little more attention.
Kerry Diamond:
Jennifer Fisher Salts. Where can we buy those?
Jennifer Fisher:
Oh, on my website, jenniferfisher.com, where all my jewelry is and all of my salts are there.
Kerry Diamond:
Fun.
Jennifer Fisher:
And Maedyn is going to be all of my content and things like that outside of social media and Instagram.
Kerry Diamond:
Love the salts. Such a good gift.
Jennifer Fisher:
Thank you. And it's good. It's $12.
Kerry Diamond:
The holidays are coming.
Jennifer Fisher:
We have a quad coming out for the holidays, which is fun, which is four salts instead of three.
Kerry Diamond:
Fun.
Jennifer Fisher:
Right now it's a trio.
Kerry Diamond:
All right, one question before we do a quick speed round. We've been doing a lot on mentorship.
Jennifer Fisher:
Yes.
Kerry Diamond:
And we've had a whole series this year called Mentor/Mentee, and I think mentorship is so important, especially going back to what we talked about, just how hard life is. If you had to mentor your younger self, what would you tell her?
Jennifer Fisher:
To not care about what other people think, because I spent a lot of time worrying about that in my younger years in business. Now I'm like a horse with blinders on. It's fair to say that I'm that way in business in terms of anything around me. I try to focus on what I'm doing. Stay in your lane and don't care about what other people think. You think they care more than they do. People are very self-centered. They're really not looking that hard.
Kerry Diamond:
You haven't stayed in your lane.
Jennifer Fisher:
No, meaning stay in your lane-
Kerry Diamond:
You're in lots of lanes.
Jennifer Fisher:
... meaning, don't look at other people's lanes. It shouldn't matter what another designer is doing. It shouldn't matter what another person in cookbooks or salt is doing. This is what I'm doing. I'm going to focus on what I'm doing. It wastes a lot of time looking around.
Kerry Diamond:
Good advice.
Jennifer Fisher:
Yeah.
Kerry Diamond:
Okay. Speed round. What beverage do you start your day with?
Jennifer Fisher:
I take some Alkalize Greens by Sarah Wragge. I like those. So it's a little green powder and then I have coffee with my almond milk. It's either milk. Three Trees, I like too. It's a good almond milk, it's thick. I also take this stuff called Supradyn that you buy in France. It's like a French Berocca. It gives you a little bit of energy in your vitamin C. Those are my three beverages in the morning.
Kerry Diamond:
Okay, how do you spell it?
Jennifer Fisher:
S-U-P-R-Y-D-U-N, I believe.
Kerry Diamond:
Okay.
Jennifer Fisher:
Supradyn in French pharmacies.
Kerry Diamond:
Okay. I'll look it up. What's a favorite cookbook of yours?
Jennifer Fisher:
I love all of Ina Garten's cookbooks because that was the first ones that I started with. But Martha Stewart's “Entertaining” is something for me that has always been sort of a Bible, which is why it's so important that Martha gave me a quote and a blurb from my cookbook. She's been very supportive to me, which is really actually amazing. I feel like their recipes are not super complicated. Martha's baking is more complicated, and I'm not a baker, so I stay away from that. But some of those entertaining recipes are pretty straightforward and classic.
Kerry Diamond:
I do feel that way about Ina and Martha's early recipes.
Jennifer Fisher:
Yes. The early ones.
Kerry Diamond:
Really, Ina's whole cookbook catalog. You could teach yourself how to cook through Ina's book.
Jennifer Fisher:
I agree, and I did. That's why it was important for me to use Quentin Bacon as my photographer, because that's her photographer.
Kerry Diamond:
That's a nice little connection.
Jennifer Fisher:
Yeah.
Kerry Diamond:
What's your most used kitchen tool or implement?
Jennifer Fisher:
Well, obviously, my knives or my mandolin. I like a shredded vegetable.
Kerry Diamond:
What's your favorite food smell?
Jennifer Fisher:
Meat.
Kerry Diamond:
Interesting. Okay.
Jennifer Fisher:
Yeah. I love the scent of when, if I have something on the slow cooker and I come home, like a brisket or a short rib. I love that smell.
Kerry Diamond:
Okay. What are you streaming right now?
Jennifer Fisher:
I just finished Charlie Sheen. I loved it. It was so good.
Kerry Diamond:
Somebody recommended that.
Jennifer Fisher:
It was so good. Have you not seen it?
Kerry Diamond:
I haven't seen it yet.
Jennifer Fisher:
I'm praying for “The Chef Show” to come back with Jon Favreau and Roy Choi. Do you know what I'm talking about?
Kerry Diamond:
I didn't watch it. No.
Jennifer Fisher:
I loved that show. It was on Netflix. I loved it so much. I want it to come back so badly.
Kerry Diamond:
Okay.
Jennifer Fisher:
They're a great duo.
Kerry Diamond:
I'm sure they are. I have so many things I have to keep up to date on with all the ladies in food, so I tend not to watch the guys that much. But I'll put that on my list. Favorite food film?
Jennifer Fisher:
I don't think there's a food film, but I do love watching “The Bear.”
Kerry Diamond:
What's on your travel bucket list?
Jennifer Fisher:
Morocco. I still haven't gone yet. And my son is going abroad, and I think we're going to probably go to Morocco in February.
Kerry Diamond:
I went to Marrakesh with our mutual friend Kiani 100 years ago.
Jennifer Fisher:
Oh, I need all of your information from it.
Kerry Diamond:
I'm sure it's changed a little.
Jennifer Fisher:
And then my daughter threw a wrench in the plan last night in our family text. She was like, "What about Copenhagen?" I was like, "Oh."
Kerry Diamond:
I've never been.
Jennifer Fisher:
I haven't either, and I want to go ride bikes.
Kerry Diamond:
If you had to be trapped on a desert island with one food celebrity, who would it be and why?
Jennifer Fisher:
I think I said this to you last time, Guy Fieri.
Kerry Diamond:
Tell us why.
Jennifer Fisher:
I just love him. I love that he's the underdog that made it. I love that he started, and people are... And look at him now and his private plane and his restaurants and his...All I want to do is- anybody that knows me, all I want to do. I'm friends with Mark Murphy. You know Mark Murphy?
Kerry Diamond:
Mm-hmm.
Jennifer Fisher:
I was like, "Mark, can you please somehow get me to Guy's house so I can go cook in that outdoor kitchen?"
Kerry Diamond:
We did talk about this.
Jennifer Fisher:
That outdoor kitchen to me is literally utopia. Someone please send this to Guy Fieri. All I want to do is go to his house and cook in his outdoor... He has every single device and everything outside. It's the coolest thing. And I love when I get to watch out him and all of his friends do it. I'm just jealous. But I feel like it's a bunch of dudes. They should let some girls out there. Hi, you need to have me in there. Thanks, Guy.
Kerry Diamond:
You did talk about this last time, and I guess we don't have that many people connected to Guy Fieri who listen to the show. But folks, let's try to make this happen for Jennifer, okay?
Jennifer Fisher:
Yeah, please do. Thanks.
Kerry Diamond:
All right. Jennifer, “Trust Your Gut,” out tomorrow.
Jennifer Fisher:
I can't believe it. Thank you so much.
Kerry Diamond:
Congratulations.
Jennifer Fisher:
Thank you. Thanks for having me.
Kerry Diamond:
I'm very proud of you, and I love seeing what you do.
Jennifer Fisher:
Thank you. And thanks for having me here.
Kerry Diamond:
That's it for today's show. Thank you to Jennifer Fisher for stopping by and encouraging us to trust our guts. Pick up a copy of her debut cookbook at your favorite local bookstore. Don't forget, early bird tickets are on sale now through December 31st. Don't delay. If you're a Bombesquad member or paid Substack subscriber, check your inbox for a special discount. Our theme song is by the band Tralala. Special thanks to CityVox Studios in New York City. Our producers are Catherine Baker and Jenna Sadhu. Our executive assistant is Brigid Pittman and our head of partnerships is Rachel Close. Thanks for listening, everybody. You are the Bombe.