Podcasts about giy

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  

  Maurice Mc Geehan, known as "the no waste chef," is the IRFU's Head Performance Chef and author of the cookbook "Home" with Aldi in aid of Bernardo's. He's a member of the National Chef Advisory Council, ambassador for RobotCupe Ireland and The Ronald McDonald House Charity. With culinary qualifications from Atlantic Technological University and the University of West London, he's focused on sustainable, locally sourced food. With diverse culinary experiences, from Michelin-level to Brazil, Maurice emphasises health, nutrition, and reducing food waste. As the IRFU's Head Performance Chef, he designs innovative, nutrition-focused food programs for various national teams and oversees catering for international events. He's also active in tackling food waste, participating in initiatives like GIY's "Wasted."   His top 3 tips to improve one's health are: 1. More exercise 2. Make more homemade meals and cut out takeaways 3. Include 20-25 plants with a variety of colours in your weekly diet.   Linkedin https://www.linkedin.com/in/maurice-mcgeehan/ Instagram https://www.instagram.com/thenowastechef/ X https://twitter.com/thenowastechef?lang=en   ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence.

Most of us have grown up learning that bugs and bacteria are bad, but did you know that our bodies are packed full of little microbes that are working day and night to keep us healthy and happy? Collectively, we call this the microbiome, and the better we take care of it, the better it can take care of us. Dr Rebecca O' Mahony of BiomiCare is one of Ireland's leading experts on the microbiome and what we need to do to ensure that it is performing at its best. On this episode of Food Matters, Dr O'Mahony joins GIY Founder Mick Kelly to talk about: ·      What exactly the microbiome is, how it works, and why it plays such a central role in our everyday lives ·      What inspired her to set up BiomiCare – a company that analyses how well our microbiome is performing and provides advice on how to help it to work better·      The foods and drinks we shoud be consuming to make our gut happy and healthy  ·      The role that our microbiome plays in sport and exercise ·      Rebecca's own relationship with food – what do the experts eat? 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 

Ali Honour wants to DOUBLE the amount of beans we eat globally. Why? Because not only are beans incredibly good for our bodies and our pockets, they're also great for the planet. Having spent decades working in all corners of the culinary industry, Ali understands how food and chefs can play a vital role in creating a healthier and more sustainable world. In this episode of Food Matters, Ali tells GIY Founder Mick Kelly about her passion for food, her mission to create a more sustainable food industry, and how beans can play a central role in the story. They also talk about: ·      Ali's extensive career in the food industry, including running her own cafes and working as Executive Chef in busy kitchens. ·      Why food cooked with love is food that people always love to eat ·      Leaving the industry to become a full-time advocate for sustainable food practices·      The role chefs can play in food sustainability ·      Her love of beans and why she's on a mission to double their consumption by 2028 through the ‘Beans is How' campaign  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.

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.

Joe is joined by Gillian Lattimore of Irish Seed Savers, Nell Ward, Director of Development at GIY, Anne Maher of the Urban Co-Op in Limerick and Orla Ahern of Ahern Nurseries to discuss how people can buy more Irish apples, with up to 95% of the apples sold in Ireland being imported from overseas. Hosted on Acast. See acast.com/privacy for more information.

Can you believe we're three weeks into April already? The rain of the past few weeks made way for at least one decent day of sunshine and the world keeps on spinning.As Sunday rolls around again, I've got another five stories for you from the Irish food world and beyond over the past week includingThe Dublin leg of the Irish Restaurant Awards, with the shortlists out this past weekA new report from the RAI exploring the economic impact of the closure of over 200 food-led businesses since the start of the yearA story on how poor weather conditions throughout the UK and Europe could lead to food shortages in the UK in 2024Aldi's all-new private-label baby formula brings some interesting survey results on the grocery frontSuperValu too have been at the surveys, this time with GIY to look at where and how families are growing vegetables at homeAs always, if you've got a story to share, drop me an email at any time to ken@kenonfood.com and if you enjoy what you here today and every Sunday, consider leaving a quick 5-star review for the podcast in Spotify, Apple Podcasts or wherever you do your podcast listening. Hosted on Acast. See acast.com/privacy for more information.

If 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 

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 ━━━━━━━━━━━━━━━━━━━━━━

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 ━━━━━━━━━━━━━━━━━━━━━━

Sinead speaks to Michael Kelly from GIY about keeping Hens. Joey Sheahan tells us about the mortagae market for first time buyers in 2024. We have a Legal Clinic with Catherine Ardagh and we talk bathrooms with Denise O'Connor

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

John Gibbons is one of Ireland best-known environmental journalists and commentators. A very familiar voice on radio shows like The Last Word with Matt Cooper on Today FM, John is also behind the blog Think or Swim, and writes regularly in national print media. In this episode of Food Done Right, John joins GIY to talk about how things have changed, both for better and worse, over the last 15 years since he first became  involved in climate action. They also discuss how environmental advocates can stay sane in the face of the horror of climate change and how to communicate the problems effectively amidst apathy, denial and fatalism. 

A fascinating panel discussion from GIY's Harvest festival where four experts in food production and sustainability discuss the global issues that have been affecting us in recent years. They reflect on how the COVID-19 Pandemic, the War in Ukraine and Climate Change have impacted our food systems and they explore what we can do to become more resilient and diverse in our local food systems. Our panellists were:John Gibbons - Environmental commentator, Irish Times Columnist and weekly contributor to The Last Word with Matt Cooper's on Today FM.Steve Collins - Medical Doctor, with a PhD in Nutrition. Steve won a MB for his Humanitarian work in Africa and had recently returned to Ireland and is now growing Aronia Berries on a mountainside in West Cork.Kitty Scully - Writer, presenter, and well-known Gardener. Kitty has recently been to South Africa as part of her study and research in Regenerative Agriculture. She is also Co-ordinator of Organic Growers Ireland. Richard Mee - Our own Head Grower GIY HQ. Richard has accumulated over 40 years of growing experience. He studied for a BSc in Horticulture at Reading University and an MSc in Organic Farming at the Scottish Agricultural College. In addition to the UK and Ireland, Richard has grown veg all over the world, including Central America and Africa.

Athlone's Regina Bushell, Managing Director of Groveland's Childcare, has been elected Chair of Childhood Services Ireland, the Ibec trade association representing childcare providers across the country. Regina details the significant difficulties faced by services in the sessional, full-day, and school-age childcare sectors and the need for supports for providers of all types, better pay and conditions for staff, and most importantly - quality services for children and their families. Ahead of Bord na Móna's ‘Ireland's Sustainable Future 2023' conference on June 1 at the Tullamore Court Hotel, Sharon Doyle, Head of HR and Corporate Affairs and Elaine Negi Strategic Projects Manager joined Ronan to detail the businesses participating in Accelerate Green, the conference, key speakers and themes and, Bord na Mona's long term commitment to climate action. All-Ireland Business Foundation 'Business All-Star Organizational Psychology Visionary of the Year 2023 Teresa Hand-Campbell of THC Consult is back with this months ‘Co-Creating a Great Place to Work - Everyone has a Role' session and promises a deep dive into a psychologically safe workplace and psychological contracts. Social enterprise Grow It Yourself (GIY) is aiming to raise €1 million in order to deliver the food education and mental health programme GROW At School in primary schools for the academic year 2023/24. Nell Ward, Director of Development at GIY, has all the details of this ambitious project.

8 Limerick schools are currently taking part in Grow It Yourself (GIY)- a food educational programme. GIY is a not-for-profit social enterprise that is currently looking to raise 1 million euros to deliver this programme to even more schools across the country, including 30 in Limerick. Nell Ward is the director of development at GIY and she joins Joe to tell us more! Hosted on Acast. See acast.com/privacy for more information.

For this weeks 'How To' slot we're looking at how to start a vegetable garden. Sean was joined by Michael Kelly, founder of GIY and author of 'The GIY Diaries' to discuss...

For this weeks 'How To' slot we're looking at how to start a vegetable garden. Sean was joined by Michael Kelly, founder of GIY and author of 'The GIY Diaries' to discuss...

Michael Kelly is a social entrepreneur, Ashoka fellow, and TV presenter. He is the founder and CEO of GIY, a leading global social enterprise that aims to help 100 million people grow their own food for a healthier, more sustainable world by 2030. He has co-presented and produced the series, Grow Cook Eat, on RTE and Amazon Prime. A member of the Irish Food Writers Guild, Michael has written food columns for The Irish Times, The Irish Independent, and Food & Wine Magazine. He is the author of The GIY Diaries: A Year of Growing and Cooking. Michael joins me today to discuss the grow-it-yourself movement and why growing your own food is beneficial for your physical, emotional, and mental health. He shares how shopping for a bulb of garlic ignited his passion for food sustainability and led him to found GIY. He describes the gift of being present and the joy of being in nature. Michael also offers advice on building the skills necessary for resilience and highlights the importance of keeping your mission at the forefront of your mind when driving social change.  “If you can build the skills for resilience in your mind, you can power through the hard knocks and the dark nights of the soul and get to the promised land.” – Michael Kelly This week on In the Doctor's Chair: Michael's background, what sparked his passion for sustainability, and how growing food changed his life How growing food benefitted Michael's physical, mental, and emotional health Michael's vision for GIY's growth as a social enterprise and movement How to deal with the slow pace of change Other health-enhancing habits in Michael's lifestyle The importance of listening to ourselves and learning what soothes us Building the skills for a more resilient mind Connecting who you are to what you do What life means to Michael Connect with Michael Kelly: GIY Book: The GIY Diaries: A Year of Growing and Cooking GIY on LinkedIn GIY on Instagram GIY on Facebook GIY on Twitter GIY on YouTube Michael Kelly on LinkedIn In the Doctor's Chair Thanks for listening to In the Doctor's Chair, the show where you'll hear conversations that share life lessons, health habits, leadership practices that focus on positive psychology, lifestyle medicine, and ways to live with more vitality. If you enjoyed this episode, please subscribe to the show and leave a comment wherever you listen to your podcasts. Please visit my website for more resources to help you live with more vitality. Apple Podcasts | TuneIn | Google Play | Stitcher | Spotify The post #101 The Joys of Growing Your Own Food with Michael Kelly appeared first on Mark Rowe.

Google Ireland has announced that its philanthropic arm, Google.org, is providing €500,000 in funding to Social Entrepreneurs Ireland (SEI) and INCO. The grants will support social entrepreneur-led organisations in Ireland to grow their impact and those interested in being considered can submit an expression of interest from today, 5 December. Leveraging the funds from Google.org, SEI and INCO will support underserved social entrepreneurs to scale their organisations. SEI will use the funding to run the Changing Ireland Accelerator Programme (CIAP), a twelve-month initiative for underserved social entrepreneurs needing support to accelerate their impact. Running in parallel to the CIAP, INCO will disperse the funding as cash sub-grants administered to the participants. Speaking at the announcement in Google's EMEA HQ, Dublin, Adaire Fox-Martin, President of Google Cloud International and Head of Google Ireland said: “Social enterprise is an increasingly crucial component of a resilient, equitable, and sustainable economy. By providing the sector better access to capital, talent, markets, and technology, businesses such as Google have the opportunity to meaningfully serve the communities they operate in and advance impactful humanitarian and environmental causes. These grants reflect Google's continued commitment to supporting social entrepreneurs around the world and to the principle that entrepreneurship can be the best way to tackle some of the world's greatest challenges. “We want to encourage ambitious change-makers to submit their expression of interest in the Changing Ireland Accelerator programme today.” Tim Griffiths, CEO of Social Entrepreneurs Ireland said: “Social Entrepreneurs Ireland is thrilled to work with INCO and believe that this catalytic funding will help brilliant, social entrepreneur-led organisations to scale up and accelerate the impact they are having across Ireland reaching the most underserved communities.” Mathieu Planchard, Global Head of Development at INCO said: “This initiative represents a concrete step towards building a more diverse and inclusive entrepreneurial ecosystem. The combination of capacity building support and strategic grant funding is the right recipe to break down the barriers faced by underserved founders in Ireland today. It's a real privilege for INCO to work alongside SEI and to receive support from Google.org.” Social Entrepreneurs Ireland is a not-for-profit organisation committed to the vision of accelerated social change through the power of people. Its mission is to harness the cumulative power of people through programmes, direct funding and an experienced community of alumni, funders, and sector leaders. Since its foundation in 2004, SEI has supported more than 550 social entrepreneurs across the country. Alumni of SEI programmes include Pieta House, AsIAm, Irish Community Air Ambulance, GIY, FoodCloud and the Irish Men's Sheds Association. INCO is a global nonprofit on a mission to create a more socially inclusive and environmentally sustainable economy. Across 40+ countries around the world, INCO accelerates the growth of impact-driven businesses, and offers free education programs to the workforce of tomorrow. Since 2021, INCO has been leading StartSocial, an initiative supported by Google.org, to provide funding and capacity-building to over 400 social enterprises across Europe. Today's announcement by Google is an integral part of its European-wide commitment to supporting Social Entrepreneurs building on a pledge of €20 million cash funding through the Google.org Social Innovation Fund to support underserved social innovators across Europe. Expressions of interest in the Changing Ireland Accelerator Programme are welcome via the dedicated page on the SEI website from 5 December 2022. The selection process will launch in February 2023 with successful applicants appointed to the programme from June 2023. Google.org will be fully funding the costs of this progra...

Mick Kelly is the Founder and CEO of GIY, a global community helping people grow their own food and creating a sustainable, waste-free future. Founded in 2008, GIY educates communities and schools about the benefits of growing their food. Mick is the Producer of “Grow Cook Eat,” a TV series available on Amazon Prime, and the author of The GIY Diaries: A Year of Growing and Cooking. He was the 2017 Local Food Hero in the Food & Wine Awards and an awardee of ReThink Ireland, Social Entrepreneurs Ireland, and the Arthur Guinness Fund. In this episode… Most consumers pay little attention to how food is created and supplied to grocery stores. What if you could deepen your understanding of cultivating food and do it yourself? Is it possible to build a sustainable food system? If you ask Mick Kelly, creating a mature and authentic relationship with growing food is possible. By bringing educational courses to communities and schools, anyone can learn how to plant and nurture a garden. While growing food is not without its fair share of challenges, Mick provides programs that guide and equip people with the resources needed to build a sustainable future.  In this episode of Cornerstone Unplugged, JP Cavaliere and Stephen Link sit down with Mick Kelly, Founder and CEO of GIY, to discuss supporting an ecosystem by growing food. Mick talks about educating communities and schools about how to make healthier choices, ways to support a growing capital, and utilizing various resources to communicate the benefits of sustainability.

Our guest today is Micheal Kelly: founder of GIY “Grow It Yourself”. He is a social entrepreneur, author, TV presenter and grower and GIY is now a leading social enterprise, with its home, GROW HQ, in Waterford. Mick also co-presented and produced three series of Grow Cook Eat for RTÉ and will present the upcoming series Food Matters in 2023. In this episode, we speak about his new book The GIY Diaries, which invites you to join the food revolution with a beautifully illustrated diary of a year in the vegetable patch. Month by month readers learn how to create a space that gives you fresh, wholesome fruit and veg that tastes far better than anything you can find in the shops.We also discussed growing, soil health, seasonality, the importance of scale when sending your message, the state of commercial growing in Ireland, how growing affects your home kitchen, flavours and much, much more. Mick is at this a while and his calm, passionate, interested, informed take on sharing information has touched MILLIONS of people with the work Mick and the GIY team have done!! Find out more at www.GIY.ie Hosted on Acast. See acast.com/privacy for more information.

On this episode of The Home Show: how to delve into growing your own produce - we'll meet the man behind GIY who gives advice to King Charles; we'll be talking biggest design regrets in the kitchen; and Home of the Year winner Jennifer Sheahan will be testing out the best sofa beds.

Welcome back to Your Truth Shared. This week, Finola is joined by the inspirational Mick Kelly. Mick is a social entrepreneur, author, TV presenter and founder of GIY (Grow It Yourself) – a non-profit social enterprise on a mission to educate and enable a global movement of food growers to help rebuild a sustainable food system. In this episode, we learn how Mick connected his passion with a purpose following a supermarket encounter with a bulb of garlic. Mick opens up about the opportunities and challenges of growing a sustainable social enterprise and reveals the organic evolution of GIY. Keep an ear out at the end of the episode as Mick plants a sign-off seed sharing his advice for making your business dreams a reality! Key points throughout the episode include: - An introduction to Mick Kelly. - A rewind to the roots of Grow It Yourself. - Identifying gaps in the market and taking action. - Sharing knowledge and expanding a local community into a nationwide community. - Mick's accidental step into social enterprise. - An insight into the food system and climate change. - Business growth: striving for global success. - Building confidence to achieve your goals. - How one person can make a significant difference in the world. - The power of vision setting and goal setting. - Building a culture and the importance of organisational core values. - Finding courage and overcoming fears in business. - You are not alone: how business supports can help you. - Mick's advice for making your dream business a reality. Get connected socially with Mick Kelly: https://giy.ie/ https://www.facebook.com/GIYIreland https://www.instagram.com/giyireland/ https://twitter.com/giyireland/ https://www.youtube.com/user/GIYIreland Get connected socially with host Finola Howard: https://www.linkedin.com/in/finolahoward/ https://howgreatmarketingworks.com/ https://www.facebook.com/HowGreatMarketingWorks https://twitter.com/HowGMW https://www.youtube.com/channel/HGMW This podcast is proudly produced in partnership with podlad.com

Podcast Episode 115: Michael Kelly, CEO of GIY by Guaranteed Irish

On today's show Ray chats to Irish author Sheila O'Flanagan who is here to celebrate her 30th novel, What Eden Did Next; Mick Kelly of GIY about why we should be growing our own vegetables and Ray gets a Bodhrán lesson from Bodhrán Buzz's Robbie Walsh.

Ray chats to Mick Kelly of GIY about why we should be growing our own vegetables.

INTRODUCTIONHave you ever thought about making your packaging grow… without water and extra energy? Yes, literally… That's the wonder of mycelium! Meghan, the Mushroom Packaging manager of Ecovative Design, will take you through this fascinating sustainable solution they are developing for 15 years.  You will learn how custom-molded packaging can grow with myceliumwhat kind of ecological based material is used for the processwhy this protective packaging can be confidently claimed as home compostable and much more!I enjoyed how Meghan explains all this with passion and simple analogies. And what if I told you that you can even give it a try to build something useful and beautiful for yourself with a GIY kit? Let's discover what could that all enable for you! WHERE TO FIND MEGHAN, ECOVATIVE AND MUSHROOM PACKAGING?Their websites: https://ecovative.com/ & https://mushroompackaging.com/Their YouTube Channel: https://www.youtube.com/c/ecovative with fascinating videosTheir social media:For Mushroom Packagingmostly here: https://www.instagram.com/mushroompackaging/ (check the GIY and license brands' activities)https://www.linkedin.com/company/mushroompackaging/https://www.facebook.com/mushroompackagingFor Ecovativehttps://www.instagram.com/ecovative/https://www.linkedin.com/company/ecovative-design/https://www.facebook.com/ecovative/https://twitter.com/ecovative ABOUT MEGHAN OLSON FROM ECOVATIVE DESIGNAs manager, Meghan leads the Mushroom Packaging team, where she is responsible for all commercial activities in North America, and supporting the growing global network of MycoComposite licensees, with direct oversight over both sales and licensing funnels.Meghan has a M.S. in Mechanical Engineering and a dual B.S. in Mechanical Engineering and Design, Innovation & Society from Rensselaer Polytechnic Institute. She has been a fan of Ecovative for more than a decade, ever since being introduced by her late mentor Burt Swersey, who also mentored Ecovative's founders at RPI and championed the company from day one. Meghan was thrilled to join the Ecovative team in late 2019, a role to which she brings business development experience from another local technology company, Vyv (formerly Vital Vio). She began her career in a fluid system design role at GE Power, immediately after earning her M.S. focused on additive manufacturing of composites. At Ecovative, Meghan is focused on overseeing the commissioning of the newest Mushroom Packaging production facility and onboarding new partners and clients.  PODCAST MUSICSpecial thanks to Joachim Regout who made the jingle. Have a look at his work here. I am happy to bring a sample of our strong bonds on these sound waves. Since I was a child, he made me discover a wide range of music of all kinds. I am also delighted he is a nature lover and shares the Look4Loops 'out of the box philosophy'. He is an inspiring source of creativity for me. 

Karen O'Donohoe is my guest today – we met a while back when she was a I interviewed her for TV – she worked for GIY and she had so much enthusiasm and charisma she made me want to rush to the dirt and get planting immediately. She contacted me recently about the war in Ukraine and the families coming to Ireland, she's keen to spread the word of the importance of communities coming together to help anyone coming to Ireland with very little. 2,500 Irish people have registered their homes to those displaced and it's been incredible to see.Karen has opened up her family home too as you'll hear as well as how so many have pulled together to help make this happen. This episode is ultimately one of hope, I was so uplifted after hearing her speak of kindness and compassion – Karen reminds about how everybody can do something and how even the smallest of actions can make the biggest difference.For more information on how you can helphttps://www.redcross.ie/programmes-and-services-in-ireland/migration-services/ https://www.uplift.ie/https://www.changex.org/ie Hosted on Acast. See acast.com/privacy for more information.

Imagine a world where you could nip into your back garden and grab yourself some dins? Not only is it possible, but it's also pretty easy! [audio mp3="https://media.radiocms.net/uploads/2022/03/23115222/GIY_2-Micks_2303.mp3"][/audio] With potential food shortages looming due to, well everything, the need has never been greater for us to start looking at the possibility of growing our own. Dermot and Dave were joined by two people, and we're not joking when we say they're both called Michael Kelly, to chat about the notion of ‘growing your own'. Michael Kelly in Dingle shared his experience of beginning to grow his own veg at his home in Dingle, and Mick Kelly from GIY Ireland joined us to explain what you can get for a little, a bit or a lot of effort. You can catch the chat by clicking play above  

One thing we are always asked is to get stuck into some growing info. So for this week and next, we are going to look into the nitty-gritty of setting up a market garden. If you've ever thought this might be a career or business choice for you, then this podcast will hopefully shed some light on lots of the questions and considerations you need to take in right at the start. Who better to get down and get dirty with than, GIY's Head Grower Richard Mee, who is based at Grow HQ in Waterford city. GIY are a non-profit, social enterprise, helping people grow food, learn about food sustainability and ultimately teaching the country to GROW IT YOURSELF- GIY!Richard is an expert in biodiversity and horticulture and believe it or not, started growing at only 3 years old with his dad and since then has accumulated over 40 years of growing experience!. He studied for a BSc in Horticulture at Reading University and an MSc in Organic Farming at the Scottish Agricultural College. In addition to the UK and Ireland, Richard has grown veg all over the world, including Central America and Africa.We talk about the type of research you need to do before you set up, the size and the location of the land. We explore sowing, growing and harvesting including Crop Planning and Production, Soil Preparation, Sourcing Seed, Planting your crops and the type of equipment you might need. The type of Maintenance you can expect during the year and finally Harvesting and storing your produceOf course, financial considerations are important too, so we get Richard's tips on selling your produce. What type of investment would you need to start off in terms of time, resources and equipment. What kind of ongoing financial costs should I expect, and ultimately, is it worth it financially to grow vegetables and how much money can I make?But growing is far more than a financial reward and Richard is clearly passionate about this topic. So get stuck in, notebook at the ready, there's lots to learn here! Hosted on Acast. See acast.com/privacy for more information.

School closures during lockdown revealed the dependency so many children have on school meals. Serial food entrepreneur, writer and researcher Michelle Darmody explains how it also revealed the quality of these meals and the lack of emphasis on food literacy in our education system. On the opposite side of the world in Zambia, teacher Charles Banda is working to address similar problems by creating his own school garden, inspired, somehow, by GIY's TV series Grow Cook Eat.

A new podcast from GIY

Yes, that is an older lad and a young fella sitting in plant pots. No, actual humans will not grow from the seeds but what will grow will be amazing organic vegetables and your own pride in yourself for having planted them! This week a campaign called Grow it Forward was launched. Picture: Patrick Browne 'Grow It Yourself', 'Healthy Ireland' and 'Libraries Ireland' are arming the population with enough seeds and knowledge in order to get half a million people growing their own food this summer. Mick Kelly is CEO of 'Grow It Yourself' - a social enterprise that aims to support people to grow, cook and eat some of their own food for a healthier, more sustainable world. He is a social entrepreneur, author, TV presenter and hacker grower! Mick spoke to Weekend Breakfast on Today FM all about the campaign and to find out what 'food empathy' is all about: [audio mp3="https://media.radiocms.net/uploads/2021/03/27130037/WB-GROW-IT-YOURSELF-MICK-KELLY.mp3"][/audio] MORE INFO  The 'Grow It Forward' campaign hopes to give out 50,000 free seed packs for 500,000 food growers. Founded in 2008 in Waterford – GIY is a non-profit social enterprise. This year GIY is supporting over 700,000 people to grow, cook and eat some of their own food at home, school, work and in the community, via content, events, campaigns and products. They believe in a zero food waste ethos. FIND OUT MORE Go to GIY.IE And here's more good news!! Weekend Breakfast has teamed up with GIY and the campaign to give you a chance to win some AMAZING prizes. It kicks off on Saturday 3rd April on the show! Make sure you're listening! Photo by Colin Shanahan - DigiCol Photography (c) 2020 - http://www.digicolphotography.com

We talk to GIY founder Micheal Kelly

In the first 2021 episode of Best Possible Taste the guest list features Kevin Wallace , the New Leaf Urban Farmer from Ballyneety in Limerick who is planning a Community Supported Agriculture initiative this summer. Limerick entrepreneur Shane Ryan shares his career challenges and highlights which have resulted in his FIID plant based ready meals being available nationwide in all major retailers and finally at the end of the show Karen O Donohoe, no stranger to the programme, will be back to tell us about Innocent & GIY’s The Big Grow 2021.

Jim Finn is highlighting a series of podcasts hosted by ABP Jonathan Dwyer from Macra in North Tipperary on mental health. John Egan the rural recreation officer for Tipperary on the benefit of getting out for a walk. Sean Cooney from Teagasc gives advice on looking after sheep during the Winter months. Karen O'Donohue from GIY and of Grow Cook Eat gives details of a new GIY initiative.

Paul Cullen on the abortion figures, GIY re-opens, new book "guilty" by Siobhain McDonald and Veggie boxes for Down Syndrome Ireland

Muireann Ní Chíobháin and Michael Kelly join James to discuss GIY’s Know-It-Allmanac, the ultimate family guide to growing and cooking food throughout the year.

In this episode Johnny Walker, founder of Jinga Life, and Michael Kelly, founder of GIY, discuss how small and medium business can offer support through Covid-19 and the current global pandemic. Plus, we meet Padraic O'Griallais, founder of Micil Distillery, on how he quickly turned his business from distilling gin to making much needed hand sanitiser for those who need it most. All In is hosted by Yvonne Redmond. All In is hosted by Yvonne Redmond.

In this interview, I am talking to Michael Kelly of Grow It Yourself and Grow Head Quarters in Waterford. His top 3 tips are Eat in season Be mindful of the health of the soil it is grown in Grown some of your own food To find out more check out https://giy.ie/grow-hq/ or my website: https://www.fionasfoodforlife.ie 

Electric Ireland Scam, housing for members of the travelling community, calorie counting on restaurant menus

Muireann Ní Chíobháin and Michael Kelly join James to discuss GIY's Know-It-Allmanac, the ultimate family guide to growing and cooking food throughout the year.

Muireann Ní Chíobháin and Michael Kelly join James to discuss GIY’s Know-It-Allmanac, the ultimate family guide to growing and cooking food throughout the year.

There's lots of sport in part 2 including rugby, golf and GAA. While GIY founder Michael Kelly unveils his new book

Round 2! Chew The Fat is back for its second series, taking us right up until the end of the year with 12 more exciting and entertaining episodes for your listening pleasure. After our brief…

In this week’s Best Possible Taste Sharon Noonan hears about the inaugural Poachers’ Gin & Tonic club thanks to Oisin Davis. Karen O Donohoe Head of Community Development with GIY has news about a collaboration between 9 schools in Cork and Ballymaloe Cookery school And finally at the end of the programme Barry Walsh shares details about a rare apple ice wine from Cork that has been launched on to the market. The Best Possible Taste is sponsored by TheTaste.ie , voted Ireland’s best on line digital food and drink magazine.

Episode 19 of the podcast is now live and I’m joined by special Guest Fiona Kelly. My very first written GIY interview on the blog was with Fiona so it’s only fitting that she is the last guest of season one. So sit back, grab a cuppa and let’s find out why growing your own […]

The Sodshow garden podcast airs every live Friday at 3pm and can be found just after in iTunes and all good podcast stores. @sodshow on twitter. - sodshow.com We're back for part 2 as Peter Donegan talks with GIY (Grow It Yourself, International) founder Mick Kelly. In episode 2 we chat how far GIY has actually travelled, what it is now and what Mick hopes this model can achieve well after his retirement. We delve into what Mick actually does for relaxation; ever thought of setting up your own GIY group ? We chat that as well and of course so much more. It is part 2. Part 1, last weeks show is more than worth a listen in advance of this. We're also back chatting with Cormac Cronin of Bodega and Borza Restaurant based in Waterford, chatting his involvement with GIY, trying to do the right things in business and in his own personal ethics.

www.sodshow.com On this weeks episode Peter Donegan talks with GIY (Grow It Yourself, International) founder Mick Kelly. From Growfest 2016, just where and how GIY all began. From being a shit gardener with too long a commute and working in IT to a garlic clove from China in an Irish supermarket and a life changing journey in search of the good life; in short. We also chat with Cormac Cronin of Bodega and Borza Restaurant based in Waterford. Directed to us by Karen also of GIY and former guest of The Sodshow, our real reason for chatting to Cormac was due to his involvement with GIY, which came from his trying to do things as local as possible and a menu sometimes based on what the grower actually grows in season. If you wish, the overall story puts a real business turning money right alongside that wonderful ethos that is GIY. The Sodshow garden podcast airs every live Friday at 3pm and can be found just after in iTunes and all good podcast stores.

On this weeks garden radio show, Peter Donegan and Brian Greene chat with good friend, fellow landscape gardener and “The Irish Mail on Sunday” garden correspondent Eugene Higgins. Of note here, Peter and Eugene know each other since they were about 17 years young…. and this again is part 1 of a 2 part interview. We also chat the horticultural industry and Eugene’s thoughts on Peter – we didn’t even have to ask. We also chat again, (that’s 2 again’s) with former guest of The Sodshow the fantabulous Karen O’Donohue of Grow It Yourself International about their upcoming plans, the turning of the sod on GIY’s first home and a little of what the future holds. The Sodshow airs every Friday live at 3pm on Dublin City FM and is available in iTunes and all good podcast stores around 3.30pm the same day. Thoughts or comments ? @sodshow on twitter or on facebook as The Sodshow.

On this weeks garden podcast Brian Greene chats with Michael McEvoy and Elaine Brown, GIY International and GIY Ireland. After returning from England to his hometown of Belfast, Michael decided to set up his own GIY group in part, to get himself a little more in touch with his community.Elaine on the other hand has a slightly nomadic (as Brian calls it) touch to her travels but is more in line with making GIY (Grow it Yourself) international. With groups in Germany, Dorset, 40 thousand children and around 400 schools involved across the UK and Ireland and a remit – if you might call it that…. of growing, your own food….. this is literally a whirlwind of a conversation with 2 of the voices a little more behind the scenes, maybe, that might just encourage you to think that little bit differently doing something that can only make you smile. Love it. The Sodshow garden podcast airs every live Friday at 3pm and can be found just after in iTunes and all good podcast stores.

On this weeks garden podcast Peter Donegan meets Karen ODonohue of GIY International. For many the GIY (Grow It Yourself) movement needs no introduction, but it is logic enough to suggest that it is and has been the fastest growing collection of gardening folks this (or any) country has ever seen, over the shortest period of time (we get to the actual maths on that in an soon to be aired upcoming show with founder Mick Kelly) and, is showing no signs of slowing down. Over the next months this garden podcast will air a very mini collection of interviews with those steering this very fine chariot; of which Karen is the first. Together Peter and Karen chat everything from permaculture and studying health promotion at the University of Bristol to a return move to East Cork, the setting up of a market with a twist, a local GIY group and then to a career in fundraising (or at least that is the title that held) with GIY international. Jam packed, not to be missed and a fantastic insight inside the brain of one of Irelands finest. The Sodshow garden podcast airs every live Friday at 3pm and can be found just after in iTunes and all good podcast stores. @sodshow on twitter - sodshow.com

Meet Michael Kelly, the hacker grower, writer and founder of the Grow It Yourself movement. He wants to reconnect people to the food they eat. “Our relationship with food is broken, we are finding kids that don't know peas come from a plant" GIY supports people to grow their own food. Started six years ago, it has helped set up 1,500 diverse Grow It Yourself groups within local communities, the probation service, schools and disability organisations not only in Ireland but in Australia and the UK too. www.giyinternational.org Twitter: @giyireland www.facebook.com/GIYinternational

Peter chats to Fiona Kelly of Malahide Allotments. She holds 100 sq m allotment and is a very popular blogger. She writes the popular blog "Fiona Grows Food" which frequently makes us laugh, enjoy, and empathise with the trials of allotments. The Sodshow was awarded Ireland’s Best Podcast in 2012 and again in 2013. It’s also Ireland’s only full time garden radio show and is brought to you with thanks to the very lovely Greensax.ie. #horticulture #gardening #allotments #GYO #GIY #gardenradio

This week our guest is Brian Geraghty of Malahide Allotments, a project by The Epilepsy Care Foundation, a registered charity, to provide allotments for people with epilepsy and associated disorders. The site will consist of 300 allotments, 225 will be rented to the public to fund the project and 75 will be used for our project. More info: http://blog.doneganlandscaping.com/2012/02/03/the-sodshow-meets-malahide-allotments/