Christine Muhlke of Bon Appétit interviews food stylist Victoria Granof for the Tastemakers Issue of Cherry Bombe

Model Karlie Kloss on the cover of the Tastemakers Issue of Cherry Bombe.

Have you seen Cherry Bombe? It’s an artfully designed new magazine whose mission is to celebrate women and food. “Cherry Bombe features a variety of cultures, cuisines and voices—chefs and servers, food stylists and scientists, culinary icons and up-and-coming entrepreneurs—as documented by some of the most interesting food and fashion writers and photographers around,” founders Kerry Diamond and Claudia Wu explain at Cherry Bombe‘s Kickstarter page. “Almost all of the subjects and contributors are women.” (Find out more in T Magazine‘s preview of Cherry Bombe.)

The first issue of the biannual publication, “The Tastemakers Issue,” just hit newsstands and features contributors such as director Sofia Coppola and chef Gabrielle Hamilton, as well as a story on Stockland Martel food stylist Victoria Granof. The interview is written by Bon Appétit executive editor Christine Muhlke, who met Victoria a decade ago on a shoot for T Magazine, where Muhlke worked at the time.

“As soon as Granof unwrapped a leg of prosciutto with the fur still on, talking about how a guy she knew in Napa had shot the wild boar and cured the meat himself, I was a goner,” Muhlke writes in her introduction to the piece, recalling that first meeting. “She told me about the old Italian ladies in her Cobble Hill, Brooklyn, neighborhood who let her pick cherries from their secret backyard tree, which she turned into jam and booze. Later that day, when she was silently able to get the egotistical photographer to come around to her vision for the shoot, I knew this was a woman we could all learn something from.”

Here’s a look at the story, which showcases some of Victoria’s most stunning work. (Many thanks to Claudia Wu for sharing these tearsheets with us.)









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  1. […] Vision Quest: Food Stylist Victoria Granof talks about Irving Penn, Her Fondness for Imperfection and Some Unexpected Trade Secrets | Interview by Christine Muhlke […]

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