Podcasts about irish food

Irish Food, and Retirement Planning full 1246 Mon, 17 Mar 2025 12:41:47 +0000 TIt0LDAu0521dTjHynB0VdgeGcRVzKar news,a-newscasts,top picks The Big K Morning Show news,a-newscasts,top picks Irish Food, and Retirement Planning The Big K Morning Show 2024 © 2021 Audacy, Inc. News News News News news News News News News News False https://player.amperwavepodcasting.com?feed-link=https%3A

Today's recipe is Shepherd's Pie.Here are the links to some of the items I talked about in this episode: #adPeelerChef's KnifeChopping BoardSkilletMeasuring SpoonsMeasuring CupPotato Masher11x7 " Baking DishAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

Over the next few weeks Andrea will be talking to Irish producers across the country about the wonderful things they have on offer, and why it's important to buy Irish for Christmas!Today we are talking to some of the incredible Irish food producers including Sian McCann from Wild Fuschia Bakehouse, Birgitta Hedin of Burren Smokehouse, Georgia Quealy of Bon Chocolatiers & Martina from Richmount CorialPhoto by picjumbo.com

Today I talk about Irish food, food history and identity with Michelin-starred chef Jp McMahon. Jp is the culinary director of the EatGalway Restaurant Group and runs the restaurant Aniar in Galway, Ireland. He's the founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He has written several books including the excellent Irish Cook Book published by Phaidon. However, the subject of our discussion was his new book, An Irish Food Story: 100 Foods That Made Us, published by Nine Bean Rows, which delved into Irish food identity, traditions and history. We talked about food in Ireland versus Irish food, oysters and stout, the deliciousness of seaweed, Irish stew and dulse-flavoured croissants – plus many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Find Jp on Instagram: @mistereatgalwayAnair websiteAn Irish Food Story: 100 Foods That Made UsThe Irish Cook Book An Alphabet of AnairThings mentioned in today's episodeThe Great Cream Tea Debate on YouTubeBBC Countryfile magazine websiteNeil's blog post and recipe for Bakewell puddingUpcoming events:Find out about upcoming events on the website here.Neil's blogs:‘British Food: a History' ‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can

Sustainable Irish Food and Drink Companies. More than half of European consumers say they consider the climate impact of products when purchasing food or beverages, and 30% say they already make sustainable choices when it comes to these purchases. Climate Supplement at the Sunday Times Ireland Jo Linehan talks to Pat about the Irish companies who come out on top when it comes to these delicious yet sustainable food and drink products.

Traditional Irish food with insights into the history, cultural significance of Irish cuisine through a Traditional Irish Food Experience. The post A Taste of Ireland: Corbett's Traditional Irish Food Experience appeared first on Ireland Family Vacations.

Links this episodeCheck the full list of Irish Food Writing Awards winners hereKilkenny's Christmas Markets to return as Yulefest kicks off later this monthWinterval.ieDownload Tourism Policy Framework 2025-2030Homegrown at Maxol announces 2024 winnersMaxol.ie Homegrown details@dublincoffeefest on InstagramSign up for festival alerts here Hosted on Acast. See acast.com/privacy for more information.

Myles is joined by Dr Máirtín Mac Con Iomaire, who is co-editor of the book 'Irish Food History: A Companion'

Irish Food History: A Companion is an extraordinary thing - a moment in Irish publishing history. Coming in around 800 pages, it covers everything from archaeology and food to the pub grub of today. Full of archival images, poetry, recipes and more besides, the book captures the best of what is happening in Irish food research. On this episode, editors Dorothy Cashman and Máirtín Mac Con Iomaire join me to go through this collection. The book is available from: https://booksupstairs.ie/product/irish-food-history-a-companion/

With the Labour Party interested in revisiting the Phyto Sanitary Rules and veterinary rules around inspections of goods for exports, is there cause for optimism for Irish food producers?

Fionnuala sat down with comedian and podcaster Shane Daniel Byrne at Beyond The Pale to discuss Irish food and drink flops from year's gone by.Listen to the full episode on Patreon - patreon.com/flopculture Hosted on Acast. See acast.com/privacy for more information.

This episode of the Xtalks Food Podcast features an interview with with Sheelagh Daly, the Foreign Direct Investment (FDI) manager at Enterprise Ireland, the government organization responsible for the development and growth of Irish enterprises in world markets. Sheelagh begins by talking about her role as FDI manager and discusses some of the latest innovation trends within Ireland's food industry. These include both Ireland-specific and global food industry trends like tech, AI and sustainability. She offers insights into the types of incentives Ireland offers to foreign investors in the food industry and some of the partnerships that exist between Irish food companies and international investors. Sheelagh also talks about how Irish food companies use FDI to expand their presence in international markets. Read the full article here:Guinness Launches a Non-Alcoholic Version of its Popular Stout: https://xtalks.com/guinness-launches-a-non-alcoholic-version-of-its-popular-stout-2475/For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: https://twitter.com/XtalksFoodInstagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Diarmaid Ó Mathúna ó Pota Café ag labhairt faoin ngradam atá bainte acu ag an Irish Food and Wine Restaurant Awards.

HIDDEN GEMS FROM SOMEONE WHO STARTED AS AN OBESE CALL CENTRE WORKER in Derby and became a FIT & TONED HOLLYWOOD SCREENWRITER & PRODUCER He tells us HOW to find YOUR AREA and YOUR PEOPLE in London & A GREAT CHEAP EATS place with AMAZING Irish food and BIG portions. BEST OF LONDON with HOLYWOOD SCREENWRITER and PRODUCER CHRIS ANASTASI NEXT WEEK WILL BE A NEW GUEST EPISODE You can follow / subscribe on Spotify, Apple Podcasts, Amazon Music, Google Podcasts, Pocketcasts and everywhere else. The show is produced and hosted by Ben Holland and Ben Afleck (with 1 F). Please FOLLOW or SUBSCRIBE we've got some great episodes coming up. You can also follow us on instagram here: ⁠⁠⁠https://www.instagram.com/bestolondon⁠⁠ You can find Chris at: Instagram: ⁠yesyoucanastasi⁠ His mentions include Stan Lee, Terri Hatcher, Jay and Silent Bob, Jason Mewes, Kevin Smith, Comicon, Flat Iron and more. Thanks to my friend Ben Webb Taylor aka DJ WebTay for the intro music. Thanks to my friend Joe Holtaway for the outro music from the song 'Lay Down' by Joe Holtaway from the album 'More The Love that's Given' you can find him on streaming platforms and to say hi visit joeholtaway.com. Please follow and subscribe to BEST OF LONDON for links on all the platforms and social media, just click here: ⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/bestolondon ⁠⁠⁠⁠⁠⁠⁠ E-mail: ben@lifemac.com Best of London Instagram/x/tikitok is is @bestolondon with NO F Ben's instagram is @ben1hol ⁠⁠⁠⁠⁠⁠https://linktr.ee/bestolondon⁠⁠ ⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/bestoflondon/message

Hello!Excite about Part2 of our Irish Food History!The Irish palette, is coarse like an oat cake. Fatty from butter and meat, and salty from preservation of food.What animal shaped the culture of Ireland more than any other? I'll give you a clue with this amazing myth and story. Táin Bó Cúailnge, the story of the cattle raid of Cooley!What's the relationship with fish and seafood? What if an alien came down to Ireland and saw this island, surrounded by sea, and thought the Irish would eat a lot of fish, what is the reality and how it has been shaped by history, poverty and religion?And what about the famous bog butter?Regina Sexton is Food and Culinary Historian, Programme Manager MA in Food Studies and Irish Foodways, University College Cork. She has been researching and publishing in the area of Irish food and culinary history since 1993. As such, she is the best possible person to takes us through an adventure through the history of Irish foodways!Enjoy the latest episode!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Clodagh Doyle of the National Museum Of Ireland discusses traditional May Day celebration rituals. Sonja Tiernan explains who Delia Larkin, Rosie Hackett and Louie Bennett were and their importance in the Trade Unionist movement of Ireland. Callers share more memories of obsolete Irishdishes.

Pomponius Mela, a Roman geographer, who hailed from the Roman province of Baetica (now Andalusia) in southern Spain writing in 43AD, he described the Ireland and Irish people as “a people wanting in every virtue, and totally destitute of piety”. And yet this country was so “luxuriant in grasses” that if cattle were “allowed to feed too long, they would burst”.Hello! The ancient Greek geographer and explorer Pytheas of Massalia while exploring north west Europe named the land of Ireland "Ierni" and from there Claudius Ptolemaeus ("Ptolemy") called the island Iouerníā . The Roman historian Tacitus, in his book Agricola (c. 98 AD), uses the name Hibernia. It meant "land of winter", and he modern name Eire derives from here.So today's episode, part 1, is all about the food history and food culture of ancient Ireland. I've talked with food historian Regina Sexton who is based in Cork to give me all the fascinating details of the rich ancient food history of Irish people.Regina Sexton is a food and culinary historian, food writer, broadcaster and cook. She is also a graduate of Ballymaloe Cookery School holding a Certificate in Food and Cookery. She is the Programme Manager of UCC's Post-graduate Diploma in Irish Food Culture. She has published widely at academic and popular levels. Her publications include A Little History of IrishFood (Gill & Macmillan, 1998) and Ireland's Traditional Foods (Teagasc, 1997)I hope you'll enjoy my discussion with her and join me soon for part 2!See you soon,Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

St. Patrick's Day and wines to go with Irish food. Learn more from Jack Farrell with Haskell's Wines and Spirits. haskells.com

Tommy talks with Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate

“It was fantastic to open my eyes to the differences in hospitality, the differences of properties - meeting other cultures, foods, everything. But having been there and having worked abroad, I think the main pillars remained with me from Irish hospitality - good food, good welcome and doing everything you can for your guests.” We're in lucky company with Peter Barrett, 4th Generation Owner and General Manager of Dunmore House, an award-winning, 4-star hotel on the Clonakilty Bay shores of West Cork, Ireland. Many changes have unfolded over the years since his great-grandparents came across this coastal farm in 1934, however, the one thing that has not changed is “family welcoming family”. Having recently returned home from global studies and luxury hospitality experiences, Peter shares his excitement in continuing his family legacy, reciting the Irish Proverb “Níl aon tinteán mar do thinteán féin,” as for him and the ways in which he treats his guests, “there's no place like home.” Today, as many like me celebrate their Irish Heritage, and many more celebrate an excuse to drink a smooth pint of Guinness, Peter and I banter about what makes Irish hospitality recognizable around the world, how the vista views from Dunmore House are unmatched, and why travelers should not pass up new Irish cuisine. Sláinte! Top Takeaways [1:40] A story that spans across numerous generations started as a working farm shortly after the Irish War of Independence, slowly turning into a community gathering spot for wedding breakfasts, growing into a proper hotel in the 1960s, of which the Dunmore House stands true to today.  [10:00] Peter shares the fortune he sees in his hospitality upbringing and how his time away from home - studying in Switzerland and working in Hong Kong, Thailand and the United States -  gave him a fresh perspective and newfound appreciation for Irish hospitality.  [15:00] Expect to stay in a setting that is a “home away from home” - with familiar characters that will treat you as family, warmth felt from the welcome to the wood fireplace, food that will fill your stomach and your soul.  [17:30] Everything from the amenities in the rooms to the produce picked from the gardens is proudly Irish. Peter explains how there is a sense of sustainability and stewardship that comes with owning a property and being a part of a community for many generations.   [21:50] Dine In Good Company at Dunmore House, experiencing “a sense of place by the sea using the finest resources from West and County Cork” at the Michelin Guide recommended Adrift Restaurant, and other casual and alfresco dining destinations.  [25:25] There's adventure abound around Clonakilty Bay, whether you choose to walk the beaches, go for a sea swim or kayak, seek out humpback whales off the coastline or meander through town stopping in magical and musical pubs. Notable Mentions John Hanly & Co Luxury Irish Designed Products Voya Irish Organic Skincare Fifty Shades Greener Clonakilty Blackpudding dede at the Customs House in Baltimore, Ireland Visit For Yourself Dunmore House Website +353 023 883 3352 @dunmorehousehotel Stay In Good Company Website 

Forget the parlour, If you're Irish come in to the kitchen and join Gary and Gareth as they discuss their own food related memories of Paddy's Day growing up in Donegal and Dublin. They also shareb their thoughts on the state of the current Irish food scene and of course there's Ingredient Of The Week and some very informative answers to yout Culinary Conundrums. Enjoy and Happy Paddy's Day to all our lovely listeners!Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com.

Comedian Doug Uram joins Shannon and Mike Figs! They talk about Doug's nicotine gum addiction, a run-in with a hot Palestinian man, a slew of gifts from listeners of the show, and more before diving into Doug's stories including when he dosed himself hours before having to meet his girlfriend's parents for the first time, his lucrative career at 18 years old doing favors for the mob, his freaky accurate experience when he went to visit a medium and so much more!Air Date: 2/29/24Support our sponsorsYoKratom.com - Click The Link To Get A $60 Kilo Today!https://capsulyte.com/ - Click the link to get 30% off Today!**Send in your stories for Bad Dates, Bad Things, and Scary Things to...**thethingispodcast@gmail.comThe Thing Is... Airs every Tuesday, at 4PM ET on GaS Digital! The newest 20 episodes are always free, but if you want access to all the archives, watch live, chat live, access to the forums, and get the show days before it comes out everywhere else - you can subscribe now at gasdigital.com and use the code TTI to get a one week free trial.Follow the show on social media!Doug Uram-Instagram: @thedouguramShannon Lee-Instagram: @shannonlee6982Mike Figs-Instagram: @comicmikefigsSubscribe On YouTube: https://www.youtube.com/channel/UC87Akt2Sq_-YEd_YrNpbS2Q#New #TTI #PodcastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rose Greene began her culinary career on a rapidly ascending yet predictable trajectory—a four year culinary arts course followed by many years working in Michelin starred kitchens around the world—before realizing that the nightly slog just wasn't for her. The never-ending long hours, shady sourcing of produce, and restaurants whose models rely on unpaid labor made her rethink her approach to food and a life in the industry. Then she met her partner Margaux, discovered the wonders of fermentation, and decided to slow down and move forward on her own terms. Together they started 4 Hands Food Studio and haven't looked back.We spoke with Rose about the importance of a work/life balance; food as nourishment; building her own home; and growing a business that fits your life instead of the other way around.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Ireland, like many places around the world, is in the grips of a housing crisis. Many young people are living with their parents far into adulthood and being told that home ownership may not be within their financial reach. What if there was an alternative to meeting the salary requirements for a bank loan and incurring a huge debt to pay for a mortgage? Our guest on this week's show, Harrison Gardner, may just have some ideas for you. Harrison is the author of Build Your Own: Use what you have to create what you need, and a co-founder of the Clare-based Common Knowledge, a social enterprise focused on teaching people the skills they need to build sustainable housing from the ground up.On this episode, we speak with Harrison about empowering people to use tools for the first time; the importance of making mistakes; the integral role of food in community projects; and how joy, hope, & possibility are key ingredients in any and all efforts to build toward our common future. Tune in for this truly inspiring and motivational conversation and be prepared to want to put on a hard hat when it's done!Photo courtesy of Erin McClure.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Louise Hickey and Francess McDonnell bring you the biggest stories of the week in Irish agriculture, which this week includes: ·      Agriland Fodder Survey: One third of farmers facing a shortage·      Lakeland increases milk price for December supplies·      ‘Big pressure' on contractors as slurry season approaches·      Value of Irish food exports down 4% in 2023·      Agri projects on display at BT Young Scientist ExhibitionDon't forget to rate, review and follow The Farming Week, Agriland's weekly review of Irish agriculture and visit Agriland.ie for more. 

Having too much or too little salt can make or break a dish, and as chefs know all too well, even the variety of salt used can dramatically impact flavors. Salt is a seasoning that we consume every day and is necessary for life, but how much do we know about its contemporary production? Although typically associated with warmer climates, Dingle Sea Salt co-founders Tom Leach & Moe McKeown have created a small batch Irish sea salt that not only rivals their Mediterranean competition, but is made in the most environmentally sound way possible.For our first episode of 2024, we speak with Tom & Moe about their love of surfing and its relationship to salt production; how it's possible to use solar evaporation to make salt in an Irish climate; and why it's important to grow their business thoughtfully, with intention and care for the natural world.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Social media has been abuzz these past few weeks as the world tries to come to terms with the abundance of creative talent bursting forth from Ireland, from literary greats like Paul Lynch, whose Prophet Song just won the Booker, to actors like Cillian Murphy, Paul Mescal, and Barry Keoghan, who continue to dominate the silver screen. As the pundits continue to pontificate, we're here to tell you that Ireland's verdant climate, political history, and nourishment of the arts creates the conditions where bards can grow in every corner of society.Case in point: Our guest this week is a poet who might not even know it: Pat Whelan, of James Whelan Butchers, is a man whose passion for farming, the craft of butchery, and using the whole animal has led him to become Ireland's foremost butcher, and the co-author of the best-selling Irish Beef Book, which celebrates its 10th anniversary this year.On this week's episode, we speak with Pat about growing up on a family farm and being inspired by his hard-working parents; how important the role of a local butcher is to connecting stewardship for the land to our tables; how the food industry should take lessons from the wine world with regard to cherishing and promoting meat; and much, much more. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

It's Us! Babcia and YiaYia! We are here to give you every hot tip, great travel hack, hidden gem, and experience based itinerary you are looking for. We've traveled all over Europe and we want to share our experience and expertise with you! Thanks for joining us today! As always, we hope that our travel nonsense translates into your travel success! For more on our take on Travel and travel books like passports and TSA pre-check or any of our other show notes, click here! In this episode, we can answer: What are the best travel books of 2024? What should I buy for my friends who like to travel to Europe? What is the best gift for the traveler in my life? What should I read when I am traveling to Europe? What books have europe as the setting? Now follow us on ALL the social media! Facebook   @babciaandyiayia Twitter   @babciaandyiayia Instagram   @babciaandyiayia TikTok   @babciaandyiayia  (We LOVE your questions too!) Pinterest Have ideas or questions about what you'd like us to cover? Please e-mail us your questions or ideas at babciaandyiayia@gmail.com Visit our blog and website by clicking here! We were last in Europe in the Summer of 2023! Mystery Maniac The Venice Sketchbook by Rhys Bowen Murder in Tuscany by TA Williams (book 3 in the series is the newest story about Dan, a retired English detective who helps the local authorities. Helping him along the way is his loyal dog Oscar. Historical Fiction Junkies The Paris Library by Janet Charles The Paris Apartment by Kelly Bowen The Paris Dressmaker by Christy Camberon Poland by James Michener Non Fiction Lovers A Pope and A President by Paul Kengor The Turning Tide: a biography of the Irish Sea by Jon Gower For Foodies Ireland's Green Larder:  The Definitive History of Irish Food and Drink by Margaret Hickey Searching for Italy by Stanley Tucci 1,000 foods to eat before you die: food lover's life list by Mimi Sheraton The Unknowns: The Untold Story of America's Unknown Soldier and WWI's Most Decorated Heroes Who Brought Him Home by Patrick O'Donnell Warsaw 1944: Hitler, Himmler and the Crushing of a City by Alexandra Richie Romantic Reads The Christmas Castle in Scotland and The Cozy Cottage in Ireland by Julie Caplin A Postcard from Italy by Alex Brown Love and Gelato by Jenna Evans Welch Logistics Lover Paris In Stride Jessie Kanalos Weiner Les Frenchies Walking Amsterdam by NatGeo Building the Cycling City: The Dutch Blueprint for Urban Vitality By Melissa Bruntlett

A special broadcast of Autumn and Adrienne Maree Brown's interview with Claire Davey, an apothecarist, distiller, and spiritual leader from County Galway: We found Claire Davey on the summer solstice and bring her to you this Samhain week. Claire shares sacred Celtic Cosmology teachings about moving into the sacred delicious darkness of this phase of our (northern hemisphere) year.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Victory Nwabu-Ekeoma is the founding editor of Bia! Zine, a magazine that celebrates the voices, food, and stories of immigrant communities in Ireland. Unlike most other food-related publications, Bia! doesn't concern itself with the hottest new chefs or trends in food and restaurants. Rather, the zine is a place to highlight and share the stories behind food—ones which emphasize how immigrants live their identity, cultural heritage, and celebrate in their new homes through the medium of food. Even the title is multicultural, reflecting the zine's community-oriented focus: the word bia in Irish means “food”; in Igbo, bia means “come”.On this week's episode, we talk to Victory about how food stories can highlight the immigrant experience beyond the “lunchbox” cliché; the limitations of using food as a way to bring people together; whether defining “Irish food” is a useful practice; and how young people are using food as a way to express pride in themselves and where they come from.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Ben Maller & his 5th Hour home-slice Danny G. have some Saturday fun for you! They're talking: This is a Test, the Lost Wages Virgin, Your Irish Eyes Are Lying, Foodie Fun, & more! ...Subscribe, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 Engage with the podcast by emailing us at RealFifthHour@gmail.com ... Follow Ben on Twitter @BenMaller and on Instagram @BenMallerOnFOX ... Danny is on Twitter @DannyGRadio and on Instagram @DannyGRadio #BenMaller #FSRWeekends See omnystudio.com/listener for privacy information.

Ben Maller & his 5th Hour home-slice Danny G. have some Saturday fun for you! They're talking: This is a Test, the Lost Wages Virgin, Your Irish Eyes Are Lying, Foodie Fun, & more! ...Subscribe, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 Engage with the podcast by emailing us at RealFifthHour@gmail.com ... Follow Ben on Twitter @BenMaller and on Instagram @BenMallerOnFOX ... Danny is on Twitter @DannyGRadio and on Instagram @DannyGRadio #BenMaller #FSRWeekends See omnystudio.com/listener for privacy information.

Ben Maller & his 5th Hour home-slice Danny G. have some Saturday fun for you! They're talking: This is a Test, the Lost Wages Virgin, Your Irish Eyes Are Lying, Foodie Fun, & more! ...Subscribe, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 Engage with the podcast by emailing us at RealFifthHour@gmail.com ... Follow Ben on Twitter @BenMaller and on Instagram @BenMallerOnFOX ... Danny is on Twitter @DannyGRadio and on Instagram @DannyGRadio #BenMaller #FSRWeekends See omnystudio.com/listener for privacy information.

Garry Hughes is the chef at The Shelbourne, one of Dublins' finest and also oldest hotels, celebrating their 200th year in 2024. While the phrase hotel restaurant doesn't always conjure excitement, the Shelbourne under Gary's leadership has developed a culinary program that is exciting, creative, locally sourced, and most important—delicious.On this week's episode, we speak with Garry about the importance of work/life balance and the power of an eclair to change someone's life. We also talk to Gary about his own personal and professional journey and what it takes to run an operation as sprawling as The Shelbourne. The number of scones they bake every day will shock you!Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Passing through Ballycastle, a charming seaside town on the Causeway Coast in Ireland's northeast corner, one wouldn't necessarily expect to find a world-class bakery serving sourdough breads and creative, beautiful pastries. But after spending time learning and traveling abroad, this is exactly what Ciara O'hArtlaighle and her husband, Dara, created when they opened Ursa Minor. Not only does Ursa Minor have fantastic breads and pastries, but it's also a cafe, serving a really important role as a gathering space around food in a small town without many options. Inspired by sourdough and their travels around the world—New Zealand in particular—they returned home, started baking, and haven't stopped since. We spoke to Ciara about bringing sourdough to Ballycastle; the importance of community cafés; the difference between the food culture in the north versus the south; sourcing Irish flour and grains; and what it's like to be a mother and small business owner.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Niall Sabongi fell in love with seafood as a child living on the east coast of Ireland, where his father would bring him to the beach to find cockles and mussels to eat for dinner. Today, Niall is at the forefront of the conversation around Irish seafood. As a chef, he founded fish-centric favorite spots like Klaw, Saltwater Grocery, and most recently, The Seafood Cafe. While the stereotypical Irish ocean-based meal might be fish and chips or chowder, at Niall's restaurants, the incredibly wide range of Irish seafood is on display. Everything from oysters to crab to day boat scallops, as well as less common preparations like ceviche and cod collar, is prepared with expert attention and respect for the product.Niall also founded Sustainable Seafood Ireland, a wholesaler focusing on wild-caught Irish seafood. SSI supplies his restaurants and others, making sure that the freshest fish from Ireland's coasts gets on the plate at some of Ireland's best restaurants. During the pandemic, SSI pivoted and made their products available to individuals rather than restaurants, which helped increase general awareness of the truly incredible bounty of Irish wild seafood (something that historically has not been so widespread as it is today).We spoke to Niall about what drove him to focus on seafood, his evolution from chef to entrepreneur, why it's important to directly support independent, small boat fishermen, the seasonality of fish, and using oysters for water reclamation projects.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

We often talk about how Irish food is not just Guinness and potatoes…and yet! A real Irish culinary experience would not be complete without a pint of the good stuff and some delicious spuds! Eunice Power is exactly what her name implies—a powerhouse as a chef and small business owner. In addition to being the director of the West Waterford Festival of Food, Eunice is a caterer and the owner of And Chips, a gourmet takeaway featuring fresh, sustainable food and—you guessed it—chips!On today's episode, we talk to Eunice about the quest to find the perfect potato for the best chip and the many varietals available in Ireland, responsible sourcing at reasonable prices, what it's like to be a female entrepreneur with a family, and how life only gets better after the age of 50.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

When you walk in the doors of Pota Café in the Connemara Gaeltacht there's a buzz in the air. Pota's atmosphere is filled with community spirit and the sweet scent of freshly baked bread, while the melody of people conversing in Irish fills the air. It's this community spirit, as well as their prolific use of local produce and seafood, that led the cafe to win the award for best café in the country from Food & Wine Ireland this year. Opened by chef Diarmuid Ó Mathúna in 2021, Pota is a bilingual daytime café and community hub located just over half an hour outside of Galway city on Ireland's west coast. Irish is the primary language spoken at Pota, so it plays an important role as a cultural and educational resource for the local community. Diarmuid, who trained as a chef at Ballymaloe Cookery School, has a plethora of producers to choose from in Connemara's burgeoning artisanal scene. From crab that's fresh off the day boat to greens picked just across the street, it's a locavore's dream. On this week's episode, we speak with Diarmuid about the secrets of the Connemara soil, how restaurants can give back to local producers, and the importance of Irish language spaces for building community.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

On this Bob & Tom Extra: We have famous movie lines and Donnie Baker hates Irish food! Learn more about your ad choices. Visit podcastchoices.com/adchoices

JP McMahon has his fingers in many pies, not least a Dingle Pie. The prominent Irish chef is an ambassador for Irish food: both its produce (especially wild food such as foraged seaweed) and its food culture. JP is co-owner and culinary director of Michelin-starred Aniar restaurant in his home town of Galway, where he also runs the Aniar Boutique Cookery School, and award-winning tapas restaurant Cava Bodega. He is the founder and current chair of the Galway Food Festival, and founder and host to one of the biggest international food events in Europe Food on the Edge. He also counts painter and playwright among his talents. Author of The Irish Cookbook, JP is a regular contributor to the Irish Times, BBC radio, and RTE TV. JP is cooking up a wild food feast with produce from the Wairarapa with Logan Brown executive chef Shaun Coulston at Wellington on a Plate next month.

Have you ever wondered how much blood sausage a person can eat in one sitting? If so, you've come to the right place. Artie Clifford and Fallon Moore are the founders of Blas na hÉireann, the Irish Food Awards. Blas, which means ‘taste' in Irish, was born in Dingle in 2007, and has organized an annual celebration of the best in Irish food and drink every year since. With some help from University College Cork, they've developed a blind tasting process that's become the international standard in food competitions. The work of Blas na hÉireann goes well beyond an annual judging competition. They're champions of local food networks; a networking organization for producers, and a source of invaluable feedback for food startups. They also run a mentorship and educational training program for small businesses.On this week's episode, we speak with Artie and Fallon about how the food landscape is changing in Ireland; new trends in Irish food & drink; the rebirth of boxty and the renewed interest in traditional foods; and find out whether their judges ever get sick of eating blood sausage.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon. We discuss why the Irish ate very little seafood, how leftover cake was turned into a new dessert, the joys of frying with animal fat and the best way to cook any vegetable. Plus, we chat with Dan Pashman about the perfect ice cube; we discover the magic of crispy pasta; and the New Yorker's Burkhard Bilger asks: Can babies learn to love vegetables? (Originally aired on March 13, 2020.)Get the recipe for Crispy Pasta with Chickpeas, Lemon and Parsley here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/milk and get on your way to being your best self. Hosted on Acast. See acast.com/privacy for more information.

Today's recipe is Instant Pot Corned Beef Brisket Dinner.Here are the links to some of the items I talked about in this episode: #adInstant PotLiquid Measuring CupsMeasuring SpoonsServing PlatterThis episode was originally published in March, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Dr. Jp McMahon is a lot of things; one characteristic that stands out to me is that he is generous! I had such a fun conversation with this complex multi-passionate soul.Dr. McMahon is one of Ireland's most prominent chefs! His Michelin Star restaurant Aniar inspired his latest book that launched this week! "An Alphabet of Aniar: Notes For A New Irish Cuisine" He offers so much to the culinary world as a restaurateur, author, and culinary director of the EatGalway Restaurant Group. In addition, he runs the Aniar Boutique Cookery School and is the Founding chair and director of the Galway Food Festival. He also organizes the annual international chef symposium in Galway. "Food on the Edge." Their mission is "To discuss how to provide a more sustainable and ethical way to produce food for all." I discovered JP during the Covid lockdown in my search for a new cookbook. I ordered "The Irish Cookbook" and was transported to Ireland as he so respectfully brought the history of Irish food into the present. He has given the world an education and permission to create something new from what we know.JP is more than a chef. He is a super proud dad, a photographer, a produced playwright,  a poet,  a football fan, and more. He has many creative outlets, and I could not be more thankful for our conversation!I would love to hear from you!If you found this episode valuable, share it with others! Always appreciate your thoughts and reviews! CLICK HEREYou can also message me directly via email or DMheathersuedaily@gmail.comor Instagram"Life is challenging! We can figure it out together." TM

Veronica and Mark sit down and talk about Mr. Beast, The Banshee of Inisherin, and Irish Food with secret special guests at the end.Meeting Halfway is a weekly podcast featuring LSMark and Veronica as they interview creators and artists that have been both life-long and contemporary inspirations for their collective creative worlds. While also creating a variety show to express their passions for media as a whole.LS Markhttps://www.youtube.com/c/LSMarkhttps://twitter.com/LSMark_Veronicahttps://www.twitch.tv/veronicaandjellyhttps://twitter.com/veronicandjellyIntro music by: Nick OlmozProduced by Screenwave Mediahttps://screenwavemedia.comTony Piluso, Producerhttps://hackthemovies.comBruce McMurtrie Jr, Editorhttps://BruceMcMurtrie.comThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5677777/advertisement

It's an exciting time in the food world in Ireland, so it should come as no surprise that, like restaurant pop-ups and artisanal producers, the landscape is ripe for new approaches to food writing too. Enter Jane Gleeson and Guzzle magazine, a new publication focused on the intersection of art and food, poised to make a splash with its unique perspectives. On this episode of Dyed Green, we speak to Guzzle editor Jane Gleeson about her inspiration for starting the magazine, and how using food and art as a lens to discuss political and cultural issues in Ireland allows for more open, inclusive, and creative conversations. We also talk about childhood food nostalgia; how fruitcake is generally pretty terrible; and how, stereotypes aside, Guinness and potatoes are never not ridiculously delicious.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

John and Sally McKenna have been have been documenting the Irish food scene since before it even existed. Setting out in the 90s to explore the world of Irish artisan producers, they began publishing their perennially popular and highly respected McKenna's Guides back when the Irish food scene consisted of a few cheesemakers spread out in the country, and no notable restaurants to speak of all. The McKennas have stayed on the case as Ireland's chefs and artisans have gained confidence and become more highly regarded internationally. Throughout a changing culinary landscape, they've stayed true to their own values and love of food as something that should bring people together as opposed to a status symbol. We sat down with John and Sally recently to discuss how much Ireland has changed from when they first began documenting Irish food. We discuss Ireland's producer-led food culture, how delightful creative people who work in food are, the beauty of world-class chefs opening restaurants in their rural hometowns, as well as how operators and artisans can stay positive and adapt amid today's challenging environment of “staff shortages,” inflation, and more. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Our 49th episode features one of our most global of guests–Deirdre Ryan, a world class athlete who competed for Ireland on the global stage and who is now raising the bar for Irish food.Born in County Dublin, Deirdre studied business and Italian, then worked, studied and trained in Milan. To train and work in Germany, she learned to speak German and she'd go on to work in Belgium, Switzerland, and the UK before returning to Ireland full time. Along the way, she soared to new heights rolling backwards over the high jump bar, ever higher, culminating in a sixth-place finish in the 2011 world championships (later moved up to fifth when a Russian athlete was banned) and set the Irish record when qualifying for the 2012 Olympics in London, competing there despite training setbacks from injuries. As she trained, she developed an interest in food, nutrition and sustainability, making her a natural fit for Bord Bia, the Irish Food Board, where she is helping the Irish agriculture and food sector “clear the bar” to a greener future as the Director of Sustainability & Quality Assurance for Bord Bia's Origin Green initiative.Join us for a story of sustained excellence in business and athletics, and of sustainability in the Irish food sector in our “Global Irish Nation Conversation” with Deirdre Ryan. LinksLinkedIn: https://www.linkedin.com/in/deirdreryanirelandBord Bia:Website - https://www.bordbia.ieTwitter - https://twitter.com/Bordbia Origin Green:Website - https://www.origingreen.ieTwitter - https://twitter.com/OriginGreen 

Picture this: an organic farm on 250 acres of soft, green, rolling hills on a remote peninsula bordering the Atlantic Ocean—an idyllic location to grow vegetables and raise cows and pigs. At first glance, it seems like the Ferguson family—the multi-generational crew behind Gubbeen Farm outside Schull, West Cork—is living the dream: father Tom is the herdsman; mother Giana, the pioneering cheesemaker; son Fingal the smoked meat producer; and daughter Clovisse the bio-dynamic gardener. After taking a closer look, we can confirm that in this case the dream is in fact, reality. With the start of their award-winning cheesemaking in the 1970s, the Fergusons have worked diligently to make Gubbeen cheese and meat products a household name synonymous with quality, care, and respect for the land in restaurants and homes around Ireland and throughout the world. In this week's episode, we sit down with Fingal Ferguson, the fifth generation of Gubbeen farmers, to talk about life on the farm, the West Cork artisan community, and the beauty of staying small. We also discuss Fingal's passion for knives and knife making, as well as how to not rest on a legacy, but continue to stay creative and challenge yourself.Photo courtesy of Fingal Ferguson.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

This Saint Patrick's Day we talk about some of the best Irish foods the country has givin the world Learn more about your ad-choices at https://www.iheartpodcastnetwork.com