Podcasts about irish food

This week I'm joined by Jack Skehan from West Waterford Wagyu.We talk about:• What makes Wagyu beef unique• Direct-to-consumer farming• Supporting local Irish farmers• Why young people are leaving farming• Farm-to-fork food systems• Food quality and healthy fats• Building a farming business through social mediaA fascinating conversation about the future of Irish farming, premium food and connecting consumers directly with producers.Connect with Jackwww.westwaterfordwagyu.comInstagram - Westwaterfordwagyu Stay tuned, stay classy and keep it organic.Colman

When we think of Irish cuisine, we really are one of the best in terms of quality produce, seafood and incredibly talented chefs.Joining Ciara and Shane in Malahide to discuss award-winning Chef and owner of Osteria Nove, Oliver Dunne.

As you may be aware, Galway is home to some of the best Irish Food, which Andrea and the audience will be sampling throughout the show.Joining to discuss just how nice the food is in Galway, and to give their take on traditional Irish food is Chef & Restauranteur JP McMahon and Ronan O'Halloran, General Manager of Glenlo Abbey.

On this week's episode of Go To Food Podcast, we sit down with the legendary Darina Allen — founder of the iconic Ballymaloe Cookery School, pioneer of modern Irish cuisine, and one of the most influential food voices of the last half century. Recorded live at the Ballymaloe Festival of Food, Darina takes us through the extraordinary journey that helped shape Ireland's food culture as we know it today.From the rise of Irish cooking on the global stage to the importance of seasonal ingredients, Darina speaks passionately about food education, farming, sustainability, and the forgotten skills that modern life has left behind. We dive deep into the philosophy behind Ballymaloe, why local food systems matter more than ever, and the growing movement of people leaving cities in search of a slower, more connected way of life.Darina also reflects on the early struggles that led to the creation of Ballymaloe Cookery School, the chefs and food personalities who have passed through its doors, and the accidental path that turned her into Ireland's first celebrity chef. Along the way, she shares hilarious stories, hard-earned wisdom, and an infectious enthusiasm for everything from raw milk and sourdough to oysters and homemade butter.Warm, funny, fiercely intelligent, and endlessly inspiring, this is a conversation about much more than food — it's about community, purpose, craft, and living well. Whether you're a professional chef, a home cook, or simply someone who loves hearing from true pioneers, this episode with Darina Allen is one you won't want to miss.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodGet 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Every week for The Ultimate Guide on The Hard Shoulder, Fionn Davenport takes a closer look at some of the fantastic destinations to visit around the world.This week, Fionn joined Ciara Doherty to discuss food festivals around Ireland!

“People think 'Irish food culture' is hot chicken rolls and Taytos — we need to change that”. So says zero waste Chef and Writer Orla McAndrew.Is this a perception that needs to be changed, what should Irish food culture look like?Orla joins Shane to discuss.

Ahead of the Masters, Rory McIlroy was busy planning the menu for the Champs dinner, but comments he made in relation to wanting to enjoy the meal and not making it more Irish have caused a stir...He said, "People keep asking me, 'Why didn't you go more Irish?' And I said, ‘Because I want to enjoy the dinner as well'”...So, does Irish food have a bad reputation, and is it justified?Joining Andrea to discuss is JP McMahon, Chef and Restaurateur.

061 - Blas na hEireann, Irish Food Awards with Fallon Moore Fallon Moore is a Dingle-based food and events specialist and a member of the team behind Blas na hÉireann – The Irish Food Awards, the island-wide programme celebrating and championing Ireland's best food and drink producers. She is also the curious mind behind The Irish Kitchen Shelf, where she explores a historic family recipe collection and Ireland's rich food heritage. Alongside this work, Fallon brings her passion for Irish food to events year-round, working as a coordinator and consultant to plan and host events as well as  share the practical, day to day of event planning!      Website: www.irishfoodawards.com / www.fallonmoore.ie Instagram: @theirishkitchenshelf  & @blasnaheireann   Entries for this year's awards opened on March 17th!   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' launched in 2017 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 for 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

Happy St. Patrick's Day, Cabin Crew! On today's episode of The Cabin Podcast, we're diving into the best Irish pubs, places to grab Irish food, and the history of Irish culture in Wisconsin. Tune in now! The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Columbia County; https://www.wicounties.org/counties/columbia-county/ The Cabin is also presented to you by: GHT; https://bit.ly/3YigPJy Best Western; bestwestern.com

TUESDAY HR 5 The K.O.D. - His Highness goes in on food from Ireland and England. He has thoughts on the food that Music Man Matt shared with the Monsters. Catching up with Just Mark and his new film project. Music Man Matt sings! See omnystudio.com/listener for privacy information.

TUESDAY HR 5 The K.O.D. - His Highness goes in on food from Ireland and England. He has thoughts on the food that Music Man Matt shared with the Monsters. Catching up with Just Mark and his new film project. Music Man Matt sings!

Every morning at 7:30, YOU will have a chance to 'place your bet' on how many questions (out of 5) Kendra will get right based on the topic of the day. If your number guess matches with her correct number of answers, you win!

* Aimee McCarron had been warning about a leak where break happened * Tim Temple on discounts for fortified roofs, gold standard for building * Craving some Irish food? Maybe some seafood? Check these out * Could plastic pipes be a solution for the Sewerage and Water Board? * Why have there been earthquakes in northern Louisiana? *How will LSU baseball look in their first SEC series?

* Where and what to eat around the New Orleans area * Tommy's Weekend Winners

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

Our relationship with food and the dining experience has attracted a more focused spotlight in recent years, with sharply edited influencers – and the average punter – lighting up their accounts with mouth-watering content. If the queues outside the hippest eateries are any indication, we simply can't resist. But does the bite live up to the hype? Host: Fionnán Sheahan Guests: John Meagher and Bri Burke CarrollSee omnystudio.com/listener for privacy information.

This BPT episode guest is photographer Loraine Cox. Loraine has a background in running food businesses and with a deep obsession with the details, taste, texture, colour, composition, and design Loraine knows what it takes to make food stand out. She has an impressive portfolio of clients that includes Zahra Media, Killadoon Milk and Waldron Family Meats and was a finalist in the Irish Food and Drink Photographer of the Year category at last year's Irish Food Writing Awards. Best Possible Taste is Ireland's longest running food and drink podcast. For more episodes or information, please visit www.sharonnoonan.com

Charles O'Donnell, Aisling O'Brien, Breifne O'Brien and Joe Griffin bring you the biggest stories of the week in Irish agriculture from Agriland, which this week includes:Mercosur deal reaching culmination;Possible boost farm payments in new CAP;Irish agri-food export hit record levels;4,000 male cattle wanted for new live export contract;Agriculture remains most dangerous sector to work in.Don't forget to rate, review and follow The Farming Week, Agriland's weekly review of Irish agriculture, and visit Agriland.ie for more. 

Bobby and the Down to Business team were broadcasting out of Dick Macks in Dingle for the Blas na hEireann Irish Food Awards and the Dingle Food Festival. Bobby is joined by Artie Clifford, Chairperson at Blas na hEireann; John Doyle from Asset Finance at BOI, who has been involved in the awards for many years, as well as Keith Loftus, Founder of All About Kombucha.

Joining Bobby to talk about the abundant talent and top-quality ingredients available to us here in Ireland is Paula McIntyre, Chef and Food Writer, and Chair of the Irish Food Writers Guild.

Our reporter Florence Okojie has been asking shoppers in Stillorgan and Sandymount about food prices

Can our past help us navigate a more sustainable future in food production and our eating habits? Ireland has long been known as a food-producing nation, but do we really know just how far back that extends? In the first episode of this six-part series on the past, present and future of Irish food and agriculture, journalist Janine Kennedy speaks with UCD School of Archaeology researchers Prof Meriel McClatchie and Prof Jessica Smyth, whose careers have centred around understanding our prehistoric diets and farming practises. She also speaks with Co Tipperary-based farmer, Maurice Deasy, who produces some “ancient grains” on his family tillage farm. Food Island is brought to you by the Irish Farmers Journal. This special six-part series on the Past, Present and Future of Irish Food and Agriculture was produced in collaboration with the UCD Earth Institute. Food Island is an Irish Farmers Journal podcast presented by multi-award-winning food journalist, Janine Kennedy. This podcast shares the evolving story of Ireland's rich food ways, farming cultures and gastronomy. Hosted on Acast. See acast.com/privacy for more information.

Holmberg's Morning Sickness - Monday March 17, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Holmberg's Morning Sickness - Monday March 17, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Holmberg's Morning Sickness - Monday March 17, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Holmberg's Morning Sickness - Monday March 17, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Holmberg's Morning Sickness - Monday March 17, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Holmberg's Morning Sickness - Monday March 17, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Holmberg's Morning Sickness - Monday March 17, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Holmberg's Morning Sickness - Monday March 17, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoices

St Patrick's Day with JJC, Maine spring rituals, dancing unicorns, another AI baby photo generator, and more

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.

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/

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.

“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 

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.

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.

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

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.