Podcasts about giy

With the hose pipe ban coming into effect for many counties from tomorrow, how can you ensure that your veg, herbs, and flowers survive and what exactly is allowed when it comes to the garden?Joining guest host Tom Dunne to discuss is Mick Kelly, Founder of GIY in Waterford…

With the hose pipe ban coming into effect for many counties from tomorrow, how can you ensure that your veg, herbs, and flowers survive and what exactly is allowed when it comes to the garden?Joining guest host Tom Dunne to discuss is Mick Kelly, Founder of GIY in Waterford…

What would make a conventional tillage farmer walk away from the type of farming he had always practised and start all over again?For Kevin Scully, founder of The Merry Mill organic farm & mill in County Laois, the turning point came in the cab of a tractor. After becoming unwell while spraying crops, he began questioning not only the chemicals he was using, but the economics of modern farming itself. Nearly 30 years later, Kevin has built Ireland's first organic gluten-free oat mill, producing premium foods that are shipped to customers around the world.In this episode of Food Matters, Kevin joins Mick Kelly of GIY to share the remarkable story of how he changed up the entire business model and work practices of his family farm to build a system that was healthier, more sustainable, and far more economically viable. They also discuss the hidden costs of our modern food system, the role of glyphosate and chemical inputs, supporting farmers to produce healthier food, and why Ireland has the potential to become a global leader in premium organic food production.

During an extended trip through South America, Damien Regan's eyes were opened to the vulnerabilities of our global food system and the risks they pose to food security. He returned home determined to better understand these challenges and to help build practical solutions.In this episode of Food Matters, Damien talks to Mick Kelly of GIY about food security, global supply chains, and why Ireland's dependence on imported food and resources may leave us more exposed than we realise. Along the way, he reflects on the lessons we can learn from history, and the steps communities can take to create a more secure, healthy and sustainable food future.

The recent downpours of rain are bringing the slugs out in large numbers, and at the worst time for gardeners, when new vegetable seedlings are at their most vulnerable…So, how do you deal with them? Joining Seán to discuss is Mick Kelly from GIY in Waterford.

The recent downpours of rain are bringing the slugs out in large numbers, and at the worst time for gardeners, when new vegetable seedlings are at their most vulnerable…So, how do you deal with them? Joining Seán to discuss is Mick Kelly from GIY in Waterford.

Brendan Dunford grew up on a farm in County Waterford, but it was the landscape of the Burren that shaped his life's work. Over the past two decades, he has worked closely with farmers and local communities to show how farming and biodiversity can work together, not against each other.In this episode of Food Matters, Brendan talks to Mick Kelly of GIY about the pioneering BurrenLIFE project, why listening to farmers matters, and the challenges facing both food production and nature today. Along the way, he reflects on landscape, trust, local knowledge, and why farming can be as much about care and creativity as it is about production.

The past number of weeks have brought to the fore just how reliant we are here on imports for our food security, so is it time that we expand our food growing as a country and as individuals, be it in our gardens or allotments?Mick Kelly, Founder of GIY joins Shane to discuss.

Sophie Morris, bestselling author of ‘Raising Awareness of Food Labels' joins Andrea to discuss what she was recently alerted to with signage in Circle K garages…Also joining to discuss is Damien O'Reilly, Senior Lecturer in Retail Management in TU Dublin and Mick Kelly from GIY.

Jim Power is one of Ireland's best-known economists.  Having grown up on a farm in County Waterford, he has always had a particular passion for the economics of food production and farming. Jim recently crunched 20 years of consumer data that tell an alarming story about the viability of our food production sector, and in this episode, he joins Mick Kelly of GIY to reveal the real-world impact of aggressive retail pricing, rising input costs combined with falling incomes, and policy blind spots.In a rapidly changing and dangerous world where we rely on imports of cheap food, they also discuss how Ireland can become more food-secure and avoid sleepwalking towards a crisis of shortages.Check out Jim's data HERE

What if the modern food system is one of the biggest drivers of disease in our society? Dr. Rupa Marya is an author and physician and a passionate advocate for deep medicine - a way of understanding health that connects our bodies to the land, our food systems and our communities.In conversation with Mick Kelly of GIY, Rupa talks about the dysfunctional nature of our global food system and the devastating impact that it is having on our bodies and our health. Born in California to Indian immigrant parents, Rupa now lives in Ireland, having moved here to develop a program for Trinity College, Dublin and St. James' Hospital called Farming Is Medicine - a local model of a food system based in the principles and practices of care,  They also discuss the devastating impact of colonialism on our global food system, why the food you eat may be starving your valuable microbiome as well as poisoning the land,  Ireland's lack of food security, and why, despite all of the challenges,  Rupa has so much hope for the future.  

The sudden increase in the price of fuel in the last week shows how vulnerable our island can be due to events in other parts of the world. The same applies to food, and despite us being able to produce much of it, Ireland's food security is quite fragile. This week, one of the country's major carrot producers decided to cease production.Seán is joined by Michael Kelly, Founder of GIY to discuss.

The sudden increase in the price of fuel in the last week shows how vulnerable our island can be due to events in other parts of the world. The same applies to food, and despite us being able to produce much of it, Ireland's food security is quite fragile. This week, one of the country's major carrot producers decided to cease production.Seán is joined by Michael Kelly, Founder of GIY to discuss.

Guests:TV gardener and GIY founder Mick KellyArchitect Róisín MurphyPhotographer Ruth MedjbarInterior Designer Arlene McIntyre

Sarah Richards always thought she would make her living as an artist. To support her painting, she began baking real sourdough bread, selling loaves from the boot of her car around Tramore, Co. Waterford. What started as a side project quickly took on a life of its own.Today, Seagull Bakery is an established part of Waterford's food scene, with three bakeries, a growing team, and a strong reputation for proper sourdough made with care, time, and heritage grains. In this episode of Food Matters, Sarah talks to Mick Kelly of GIY about the accidental journey from art to baking, what truly defines sourdough (and how to spot “sour-faux”), the pressures facing small independent bakeries, and why questioning food traditions  - even Irish soda bread - matters more than ever. At its heart, this is a story about curiosity, good food, and building something real.

David Currid grows almost 50,000 tomato plants every year at Grantstown Nurseries — the family business his parents started after moving from Dundalk to Waterford in the late 1970s. What began as a single glasshouse is now a major supplier to Ireland's leading retailers. But it's a tough time to be a commercial grower. With only a handful of Irish tomato producers left, rising costs, cheap imports and tight margins make every season a battle for survival. In this episode of Food Matters, David talks to Mick Kelly of GIY about the realities of running a small food business today, why building trust with retailers matters, where Irish food systems are heading, and the simple love of growing that keeps him going. And yes — they tackle the age-old question: fruit or vegetable?

Aoife Nic Giolla Coda's love of beekeeping was passed down from her father, Micheál, who founded Galtee Honey Farm in 1970. When her father neared retirement, Aoife returned home to take over Galtee Honey Farm, determined to continue her family's work protecting Ireland's native black bee. Today, Aoife carries on that family legacy, managing more than 170 colonies of Native Irish Black Honey Bees spread across the Galtee Vee Valley - where the counties of Tipperary, Limerick, and Cork meet. In this episode of Food Matters, Aoife joins Mick Kelly of GIY to talk about the bond between bees and the environment, the hidden dangers of imported bees, and how simple choices like buying Irish honey can help sustain biodiversity, pollinators, and rural communities.

Madeline McKeever is on a mission to protect biodiversity and secure our food future—one seed at a time. A former dairy farmer in West Cork, Madeline started Brown Envelope Seeds after realising just how vulnerable Ireland is to global seed supply chains and shocks.  Today, she's a leading voice for seed saving in Ireland promoting local seeds that grow well in Irish conditions. Her work helps growers of all kinds—from back gardens to small farms—understand how saving seeds is not only possible but also vital.  In this episode of Food Matters, Madeline talks to Mick Kelly of GIY about the beginnings of her seed company, how to start saving your own seeds, and why greater seed diversity could be key to a more secure, flavourful, and sustainable food system. 

The GIY team and I are taking a short summer break from recordings, but in the meantime, we'll be bringing you a selection of our favourite episodes from the series so far. So whether you're hearing them for the first time, or coming back for second helpings, I hope you enjoy! -       Mick KellyIf you've ever bought a head of broccoli in an Irish supermarket, Paul Brophy probably grew it. Paul Brophy Produce grows almost 11 million broccoli plants annually on 600 acres of land, supplying 75% of all broccoli plants on supermarket shelves. Starting with just 5 acres in 1983, Paul has spent the last three decades building his edible empire, investing heavily in land, innovative technologies, and relationships with every major retailer in the country.   In this episode of Food Matters, Paul joins Mick Kelly of GIY to talk about his 30-year entrepreneurial journey, the highs and lows of building his market-leading company, and what needs to be done to solve the crisis in our food-growing industry.   · Why broccoli is known as the ‘diva' of the vegetable world  · The unique machinery, technology and systems that Paul uses to grow his plants  · Why climate change, contrary to popular belief, presents an opportunity for Irish food producers  · The damage that below-cost selling is doing to the food industry and food sustainability  · What needs to happen to avoid empty supermarket shelves and even more food producers leaving the industry -How broccoli is competing with ultra-processed foods  GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie 

Garden enthusiasts, mark your calendars! The Carlow Garden Festival returns for its annual celebration of horticultural excellence, running from July 26th to August 3rd, 2024. This year's lineup features an extraordinary collection of gardening luminaries, innovative formats, and breathtaking garden settings across Carlow.The festival opens with a fascinating pairing as BBC Gardener's World presenter Adam Frost sits down with Irish rugby star Peter O'Mahony to explore how gardening provides essential mental balance alongside a high-pressure sporting career. Watch as Frost suggests potential changes to O'Mahony's beloved garden – a moment sure to reveal the rugby player's passionate attachment to his immaculate lawn and treasured box hedges!Throughout nine spectacular days, attendees can learn from horticultural heavyweights including June Blake on natural gardening techniques, Matthew Wilson on transforming challenging garden sites, and Fionnuala Fallon sharing sustainable cut flower garden wisdom. Chelsea gold medal winner Sarah Eberle reveals insights from her remarkable 19 medals, while Nick Bailey breaks down garden design into ten accessible steps.The festival thoughtfully addresses practical elements with a new shuttle bus service connecting all venues, making it easier than ever to experience multiple talks. Each location – from historic Huntington Castle and Ducats Grove to the spectacular Altamont Plant Sales – provides a unique and inspiring backdrop for the presentations.For those passionate about sustainability, GIY's Mick Kelly discusses food empathy and growing your own vegetables, while Mary Keenan from Gash Gardens provides guidance on designing fragrant gardens. The international perspective comes through Seamus O'Brien's botanical expedition to Yunnan, China, where he encountered rare blue poppies and Himalayan lilies in their natural habitat.Join Irish Garden Magazine columnist Rosie Maye, also known as The Insomniac Gardener, for a special Walk and Talk through the award-winning Barrow Experience Gardens at BEAM Services, Bagenalstown, County CarlowFrom forest ecology walks with Eanna Ní Leona to Robin Lane Fox's gardening shortcuts, the festival offers something for every gardening interest and skill level. Many events include refreshments, guided garden tours, and opportunities for book signings with your favorite gardening authors.Book your tickets early at carlowgardentrail.com – several events are already selling out! Whether you attend for a single talk, a day, or make it a full gardening holiday, the Carlo Garden Festival promises to inspire, educate, and celebrate the joy of gardens in every possible way.You can buy tickets here: https://carlowgardentrail.com/festival-programme/Support the showIf there is any topic you would like covered in future episodes, please let me know. Email: info@mastermygarden.com Master My Garden Courses: https://mastermygarden.com/courses/Check out Master My Garden on the following channels Facebook: https://www.facebook.com/mastermygarden/ Instagram @Mastermygarden https://www.instagram.com/mastermygarden/ Until next week Happy gardening John

The GIY team and I are taking a short summer break from recordings, but in the meantime, we'll be bringing you a selection of our favourite episodes from the series so far. So whether you're hearing them for the first time, or coming back for second helpings, I hope you enjoy! -       Mick KellyMark Diacono found his life's purpose and direction through food and he has dedicated his life to growing, cooking and writing about it. Having been involved in the early days of River Cottage, Mark went on to pursue his dream of creating his own farm, turning two blank fields in southwest England into 17-acres of diverse fruit and veg plots, orchards and forest gardens. In this episode of Food Matters, Mark shares his incredible life story with GIY founder Mick Kelly, along with his thoughts on modern diets, food sustainability, and the transformational power of quality homegrown produce. They also talk about:Mark's love of writing books and all about his latest one, called ‘Vegetables'. How to get creative with growing and cooking vegetables while also making sure you're also getting all the nutrition you need. His memories of River Cottage and the valuable lessons he learned during his time there.  Why tasting a mulberry change his life.The biggest mistake most of us make when growing courgettes.  Why he feels people in Ireland and the UK spend so little on quality food, and what needs to happen to change it.

Vincent Cleary is one of Ireland's original champions of food sustainability. Having taken over the family yoghurt business from his father in the mid 1990s, Vincent knew that organics was the way forward and within a year, Glenisk was a fully organic milk and yoghurt brand that quickly rose to dominate its market in Ireland. When a fire destroyed Glenisk's production facility in 2021, Vincent was faced with one of the biggest challenges of his career: rebuilding a family business that he had been growing for almost 30 years. Today, Glenisk is not only thriving but it's also accelerating it's sustainability goals, including plastic-free packaging and a target to become carbon neutral by 2026.In this episode of Food Matters Vincent tells Mick Kelly of GIY the story of how he built Glenisk in to one of Ireland's biggest and most trusted organic food brands, how it felt to watch it all burn down in the space of a few hours, and what he did next to try to save the company and build it back up for the next generation. 

Niall Sabongi is on a mission to change how we eat, and think about, seafood in Ireland. A chef and seafood entrepreneur, Niall was frustrated by stuffy restaurants and a broken fishing system, and he set out to do things differently. He opened a string of relaxed, seafood-focused eateries and later launched Sustainable Seafood Ireland, a wholesale business dedicated to sourcing the best wild Irish catch while supporting responsible fishing practices.  In this episode of Food Matters, Niall talks to Mick Kelly of GIY about the deep cultural roots of Ireland's uneasy relationship with seafood, why seasonality and quotas matter, and how good food can also be good for the planet. 

Tom Keogh has a great story to tell. Their family has been farming the land for over three generations, supplying the fresh produce market with potatoes grown on the farm in North County Dublin. Faced with falling demand for fresh spuds, Tom took a bold step, he began making crisps by hand in a shed on the farm. That small experiment became Keogh's Crisps, now one of Ireland's best-loved food brands and a growing global export. Along the way, Tom has helped to revive interest in the humble potato, champion Irish produce and shine a light on the food security challenges facing Irish horticulture today. In this episode of Food Matters, Tom talks to Mick Kelly of GIY about the heritage of Irish spuds, the ups and downs of launching a food brand, and why we need to protect the future of vegetable growing in Ireland. 

John Gilliland is on a mission to transform how we think about food, farming, and the environment. At Brook Hall Estate, his family's historic farm in Derry, John began by trying to lower his farm's energy bills, but his changes grew into a model for climate-friendly farming that's now guiding policy in Northern Ireland and beyond.An award-winning farmer and one of the world's leading voices in agricultural sustainability, John has pioneered techniques to take his farm beyond carbon neutral.In this episode of Food Matters, John talks to Mick Kelly of GIY about why he started making changes, what he's learned, and how we can all be part of a better food future.

Having spent over a decade as an international pro surfer, Fergal Smith made the life-changing decision to return home to the west of Ireland and follow in his father's footsteps as an organic farmer. Starting with just half an acre of land, Fergal has slowly grown his innovative food business, Moy Hill Farm, into a 120-acre certified organic farm, growing vegetables using the no dig system, the Korean Natural Farming method, and Holistic Management.  In this episode of Food Matters, Fergal joins Mick Kelly of GIY to talk about how the Fukushima nuclear disaster inspired him to make this major life decision, the challenges and triumphs of building Moy Hill, and his commitment to sustainability, community, and inspiring the next generation of farmers. 

Dr Ollie Moore is an expert in the sociology of farming and food, and one of Ireland's leading experts on food systems and champions of food justice.  As a member of Talamh Beo, Ollie was invited by a farming development and advocacy organisation in Palestine to visit the West Bank and learn about what life is like for food producers in an area that is renowned for endless conflict and highly challenging living and working conditions. It was a very eye opening and at times, difficult and emotional trip, and in this episode of Food Matters, Ollie joins Mick Kelly of GIY to share his experience. They talk about the fears he felt before going, the people he met and risky situations he found himself in during his time there, and what he has learned about food security and the resilience of the farmers and Palestinian people along the way. 

Mitch McCullough's journey into the world of heirloom seeds and heritage vegetables is anything but ordinary. A former chef turned grower, Mitch explores the fascinating stories behind the plants we eat. His book, ‘The Seed Hunter: Discover the World's Most Unusual Heirloom Plants', is more than a gardening guide - it's a deep dive into rare and unusual varieties, culinary traditions, and the importance of preserving seed diversity..  In this episode of Food Matters, Mitch talks to Mick Kelly of GIY about how his journey from chef to grower led him to seed-saving. He discusses the loss of heritage vegetables, the importance of seed diversity, and his global search for rare crops.

The GIY's Leaf programme is bringing 9,000 free seed packs to public libraries across Wexford to inspire people to grow their own food and take climate action. Joining me now is Jen Langan, GIY's Engagement Director, to chat about how people can get involved.

We talk a lot about the future of food on this podcast, but what about the past? Máirtín Mac Con Iomaire is on a mission to uncover and celebrate Ireland's deep-rooted food history. From the earliest evidence of dairy farming over 5,000 years ago to trade networks that shaped our cuisine, he explores how food connects us to our past. An award-winning chef, educator, food historian, and broadcaster, Máirtín is also the co-editor of ‘Irish Food History: A Companion', a book that traces Ireland's food journey from early hunter-gatherers right up to modern Irish cuisine.In this episode of Food Matters, Máirtín talks to Mick Kelly of GIY about some of Ireland's most fascinating food traditions, the influence of figures like Myrtle Allen, the resurgence of food storytelling, and the challenges facing Irish vegetable growers today.

Colman Power's mission is a simple one – to help people become happier and healthier through good food, regular movement, and spending time in nature. Having studied horticulture at third level, Coleman became a skilled organic grower and a personal trainer. He has combined his twin passions into a career as an educator and author, self-publishing the no1 Amazon best-seller, The Power of Organic Fitness. In this episode of Food Matters, Coleman talks to Mick Kelly of GIY about how he found his purpose after a difficult start in life, his passion for sharing the knowledge he has accrued about food and fitness, and how he has been inspired by the food producers he has met on his travels across Ireland. 

Kevin Wallace had no farming background at all, yet he has become one of Ireland's most successful small-scale producers, growing a range of produce including salad greens, summer crops and speciality products for hotels, restaurants and cafés. Kevin is passionate about soil health and microbial balance, implementing practices such as the ‘no-dig' and Korean Natural Farming methods to ensure that he is working in harmony with nature. In this episode of Food Matters, Kevin talks to Mick Kelly of GIY about the difficult yet rewarding life of a micro-farmer, the unique philosophy behind New Leaf Urban Farmers, and his tireless efforts to creating a healthier, more sustainable ecosystem. 

When Conor Spacey was working in his first kitchen he was shocked at the amount of perfectly good food being thrown away. He convinced his boss to let him save it, cook it, and use it to feed all of his colleagues. It was a small change that made a big difference to the kitchen's sustainability and its bottom line. Ever since, Conor has dedicated his career to fighting food waste and creating a fairer food system.Today, Conor is the Culinary Director of FoodSpace Ireland and a co-founder of the Chef's Manifesto. In this episode of Food Matters, Conor joins Mick Kelly of GIY to talk about his 35-year career in the food industry and how zero-waste can be achieved in hospitality, schools, at home, and in the supply chain.

When Ciara O hArtghaile returned home to Co Antrim, after a year living in New Zealand, she and her husband had a clear mission: to build a community around love of good food, in their home town of Ballycastle. They started to bake high quality sourdough bread in the small domestic oven of their rented apartment, just three loaves at a time.  Today, they run the highly successful Ursa Minor Bakehouse cafe, a cookery school, and a professional bakery turning out 300 loaves a day!In this episode of Food Matters, Ciara joins Mick Kelly of GIY to share the story of building their business, creating a food community around it, and her views on how to make a better food system. Check out Ciara's award-winning Substack about food and life on the North Coast – Gorse

Brian McCarthy founded innovative urban farming project Cork Rooftop Farm during the first covid lockdown in March 2020. Situated on a rooftop in Cork city centre, the farm started off as a personal project to grow fruit and vegetables. But Brian started to see the potential for something much bigger and, today,  Cork Rooftop Farm is a thriving business and a poster child for how urban farming can play a major role in addressing food security, sustainability, and community healthIn this episode of Food Matters, Brian shares his inspiring journey from a tech career to becoming one of Ireland's leading urban farmers. In conversation with Mick Kelly of GIY, Brian talks about the challenges and successes of transforming a rooftop into a farm, the importance of urban agriculture, and its potential to shape the future of food.

Darryl Gadzekpo and Ella Phillips are on a mission to get kids growing, cooking, and eating more plant-powered food. Having previously worked in the arts, Darryl and Ella have brought all of that creativity into what they do today: growing interesting veg in their urban garden, running cookery workshops and pop-up dining experiences, and packing as much flavour as possible into vegan dishes. In this episode of Food Matters, they tell Mick Kelly of GIY about their experience of adopting a plant-based diet, the impact on their health and wellbeing, and how they infuse their food with Caribbean flavours. They also talk about their ever-expanding allotment in London, the power of letting kids get messy in the garden, and why food is a “magical time capsule” for stories and traditions.  Check out Darryl and Ella's new book, From Plant to Plate: Turn Home-Grown Ingredients Into Healthy Meals!

Did you know that Ireland is very well-suited for growing apples, but despite that, we import over 95% of the apples we eat? Irish apples can sometimes be difficult to buy, but when you do find them, there's a good chance they were grown by Con Traas. Con has 40,000 apple trees on ‘The Apple Farm' in Co Tipperary and he sells the fruit directly from his on-site farm shop and also produces apple juice, cider, crisps, vinegar, jams and jellies. In this episode of Food Matters, Con joins Mick Kelly of GIY to share the story of taking over the farm from his parents and how he has scaled and diversified the business since. They also talk about the challenges of fruit production in Ireland, Con's positive experience with major retailers, and the impending threats of climate change. 

Lynsay Orton always had a passion for growing rare and exotic fruit and veg until unexpected family circumstances turned that passion into a very niche and successful business. Operating out of just six polytunnels on Ross Hazel Farm, Lynsay grows over 1500 plants exclusively for chefs that cook for some of the world's biggest companies.On this episode of Food Matters, Lynsay Orton shares the story of how her love of growing suddenly became a full-time career. In conversation with Mick Kelly of GIY, Lynsay also talks about how she organises her growing year and some of the tips and tricks she has learned about successfully cultivating an array of rare and interesting produce, something that will be of interest to any home grower. Click here to catch a glimpse of what Lynsay and Mick were up to during the interview'

Pete Russell was running a 12m dollar-a-year food company when, suddenly, he had a “road to Damascus” moment.  Pete realised that he was a part of a broken food system that was loaded against small food producers, and he knew that he wanted to be part of the solution rather than the problem. So he launched Ooooby, a platform that connects small food producers directly with consumers, making it easier for people to access locally-grown produce while supporting sustainable farming practices. In this episode of Food Matters, Pete shares the story of leaving the world of mass food production to level the playing field for small scale family farms and artisan food producers.They also talk about: ·       How Pete built a $12m dollar-per-year business in Australia and what it taught him about the global food system.·       The process of change – what drove him to leave it all behind and focus on a system build on fairness and food sustainability. ·       His first encounter with the iphone and why he knew it was to change how we shop forever.·       Why understanding that price and convenience are what people want is key to really changing the food system.·       The highs and lows of building Ooooby, and what the future holds. GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie 

When we work with, rather than against nature, great things can happen: soil is healthier, biodiversity richer, and crop yields higher. Perrine Hervé-Gruyer learned this first-hand when she and her husband created The Bec Hellouin farm in Normandy, France in 2006. Determined to work in harmony with nature, and with no previous farming experience, they gave up their successful careers to build a market garden based on the principles of permaculture. And the results have been ground-breaking.In this episode of Food Matters, Perrine joins host Mick Kelly of GIY to talk about this fascinating 20-yr journey of creating one of Europe's most renowned market gardens, how she overcame some of the unique challenges that she faced along the way, and how we can all work a little more closely with nature when it comes to our own growing practices. They also discuss:·      The sceptical reception they received from their new neighbours due to their unorthodox farming practices, and what happened next. ·      Some of the practical ways in which they created a more harmonious relationship with nature. ·      How their by-hand approach achieves yields of up to ten times those of mechanised farming. ·      The critical role that animals have played in the success of The Bec Hellouin farm.·      Why she believes permaculture is the key to true food sustainability GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie 

Mark Diacono found his life's purpose and direction through food and he has dedicated his life to growing, cooking and writing about it. Having been involved in the early days of River Cottage, Mark went on to pursue his dream of creating his own farm, turning two blank fields in southwest England into 17-acres of diverse fruit and veg plots, orchards and forest gardens. In this episode of Food Matters, Mark shares his incredible life story with GIY founder Mick Kelly, along with his thoughts on modern diets, food sustainability, and the transformational power of quality homegrown produce. They also talk about:Mark's love of writing books and all about his latest one, called ‘Vegetables'. How to get creative with growing and cooking vegetables while also making sure you're also getting all the nutrition you need. His memories of River Cottage and the valuable lessons he learned during his time there. Why tasting a mulberry change his life.The biggest mistake most of us make when growing courgettes.  Why he feels people in Ireland and the UK spend so little on quality food, and what needs to happen to change it.

Cork-born Karen O'Donoghue is a woman with a mission: to improve people's gut health through the bread she bakes at The Happy Tummy Co. in Westport, Co Mayo. Her baked goods are the culmination of a long and sometimes painful journey involving the loss of her mother to cancer, years spent suffering through poor mental and physical health, and ultimately teaching herself all about optimum nutrition. In this episode of Food Matters, Karen shares the fascinating story of how she healed herself and found happiness through food. In conversation with Mick Kelly of GIY, Karen also talks about: ·       The critical importance of eating the right amount of fibre.·       Discovering Teff and why it is the most important grain in the world.·       Why she feels capitalism is at the root of poor diets. ·       Building a business on a €25 loaf of bread - a product packed with sustainable, regenerative ingredients.  ·       Her lifelong mission to help everyone to heal themselves through food. GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie 

Sally Barnes is both a force of nature and a champion for it.  One of Ireland's most iconic artisan food producers, Sally runs the last smokehouse in Ireland that deals exclusively with Ireland's diminishing stock of wild fish. Sally started out by smoking fish in a tea chest in the early 1980s as a way of preserving unexpected gluts, and in the years that followed she has taught herself the techniques of the trade through trial and error and lots of experimentation. Today, Sally is renowned for her top quality, award-winning produce and passion for nature and food sustainability. In conversation with Mick Kelly of GIY, Sally talks about: ·      Moving to a small fishing community in Cork in the 1970s and teaching herself how to smoke fish·      Her concern about what is happening to our stocks of wild salmon and why that is important on a wider, global food scale ·      Why she is vehemently opposed to salmon farming ·      The importance of educating a new generation of food students.·      Why she avoids shopping in the big retailers and supports independent food stores. GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie 

Get the jars, vinegar and flavourings at the ready because Caitlin Ruth is about to inspire you to start pickling and preserving everything you can get your hands on. Caitlin worked as a professional chef in many kitchens in many places, but her childhood love of pickling and fermenting always came with her. She has now captured all of her favourite recipes and tips and tricks in a beautiful new book called Funky, which is published by the incredible Blasta Books – publishers to the stars of the food world and admired by renowned chefs including Nigella Lawson. In this episode, Caitlin and Mick Kelly of GIY chat about: ·      How Caitlin got her start in restaurant kitchens at the young age of 12!·      Moving to Ireland and becoming a stalwart of the west cork food scene, working in famous spots like Dillons of Timoleague and Deasys of Clonakilty. ·      Her love of pickling and fermenting and what drives her to spend so much time and effort making them and creating new recipes. ·      Why pickling and preserving hold the keys to food sustainability. ·      Some of Caitlin's favourite recipes, tips and tricks that you can try right away.  GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie 

They say that size doesn't matter, it's what you do with it that counts. And when it comes to growing our own food, that's certainly the case. Renowned gardener Huw Richards and highly accomplished chef Sam Cooper have spent the last two years working out how we can all grow as much fruit and veg as we can eat, on just a small plot of land. They share this perfect growing formula, along with practical tips, recipes and month by month growing plans in their new book, The Self-Sufficiency Garden: Feed Your Family and Save Money. In conversation with GIY Founder Mick Kelly, Huw and Sam describe their two-year food production journey, what they have learned about growing copious amounts of food in small spaces, and what this means for nutrition and food sustainability.They also talk about:    ·      Working smart – Growing your ‘five-a-day' with just four hours of work per week in the garden.·      The importance of soil health and organic matter in creating a resilient garden, especially in the face of climate change. ·      The culinary benefits, superior taste and nutritional value of homegrown produce compared to store-bought vegetables. ·      The interconnectedness of growing food and cooking it, and their experiences growing new and interesting crops with varying flavour profiles. ·      Food security and the environmental impact of urban agriculture and why, with thoughtful planning and sustainable practices, anyone can contribute to a more resilient and nutritious food system.GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie 

Flahavans is one of Ireland's most iconic family businesses. Having milled locally-grown oats in Co Waterford for almost 250 years, the family has built the Flahavans brand over seven generations and it is now synonymous with porridge and other nutritious oat-based foods. In recent years, Flahavans has invested heavily in expanding the product range, which now includes oat milk, flapjacks, mueslis and granolas. In this episode of Food Matters, Mick Kelly meets family member Johnny Flahavan, who has recently returned home from London to raise his family in Kilmacthomas and, along with his siblings, take over the running of Flahavans. They chat about:·      The history of Flahavans and the important role it has played in the community for over two centuries ·      The innovation that the company has always shown in energy generation, from being powered by the River Mahon to using oat husks as a fuel source·      The dynamics of being part of a seven-generation family business and the pressures of taking over the operations ·      Why oats play a vital role in food sustainability ·    Johnny's plans for growing the Flahavan's brand and product range GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie  

As unpredictable weather and summer droughts increase due to climate change, there is now a growing trend for people to use so-called ‘grey water', rather than fresh tap water, when watering their gardens. But how does this process work? Joining Seán to discuss this is Michael Kelly, Founder of GIY in Waterford.

In this episode we welcome back Dave and Nicky Schauder to The Good Dirt to reconnect and update our listeners on what's been happening with their business project, Permaculture Gardens. We talked to them almost four years ago now, in June of 2020, early in lockdown when the buzz about growing your own food was really getting ramped up. Nicky and Dave started Permaculture Gardens to make permaculture and growing food accessible to everyone - especially families! They specialize in education for backyard vegetable gardens, small-space permaculture and indoor gardening solutions. For several years, they grew hundreds of pounds of their own food for themselves and their six children on a small suburban townhouse lot. In this conversation we'll hear about their new location and the innovative new gardening app, Sage, designed to simplify and streamline sustainable gardening practices. Tune in to Dave and Nicky for inspiration on growing your own food, even with limited time and space. This Episode is Sponsored by Pinetree Garden Seeds! Order their seeds today from superseeds.com and use our promo code: GOODDIRT2024 for 20% off your entire order! Topics Discussed · A Peak Behind the Scenes: Google Drive Problems · Slow Living Challenge Takeaways · The Permaculture Principle of 'The Problem is the Solution' · Evolution of Permaculture Gardens. · The backstory of the Schauders' journey into permaculture f · Children's health challenges and their commitment to organic food. · The Launch & Impact of Afterschool Permaculture Programs · Starting a Personal garden · Their Approach to permaculture education. · Transition to a larger space for both their family and permaculture projects · The development and features of the new app SAGE · Community Engagement, Education, and their Observation of Climate Changes on Gardening Choices. · Balancing Raising Kids and Permaculture · The Kickstarter for their SAGE · Fences as a Living Basket · Harvesting Your Own Food · Native vs. Nonnative Plants · Favorite Things to Grow Including: Bananas, PawPaws, Blackberries, Perennials, and more · “Lazy Gardening” · The Gradual Evolution of Your Garden Episode Resources: · How to Grow More Vegetables book · SAGE: https://www.permaculturegardens.org/sage · GIY: https://www.permaculturegardens.org/giy · Listen to Nicky and Dave's First Episode “Grow Your Own Food in 15 Minutes” Connect with Nicky & Dave Schauder: · Website: **https://permaculturegardens.org/** · Instagram @permaculture_garden: https://www.instagram.com/permaculture_garden/ · YouTube: https://www.youtube.com/@PermacultureGardens · Links: https://linktr.ee/permaculturegardens ━━━━━━━━━━━━━━━━━━━━━━

Founder of GIY, Mick Kelly joins us from Waterford to plant some ideas in our minds to prepare our gardens for Spring

Founder of GIY, Mick Kelly joins us from Waterford to plant some ideas in our minds to prepare our gardens for Spring