Guzzle: Breastfeeding for Survival
Breastfeeding: it’s a very emotional, very touchy subject. It’s what I chose to write about for Issue two of Irish food magazine Guzzle. This publication was focused on the Intimacy of Eating, the complex...
Breastfeeding: it’s a very emotional, very touchy subject. It’s what I chose to write about for Issue two of Irish food magazine Guzzle. This publication was focused on the Intimacy of Eating, the complex...
Let your heart – and carbon footprint – be light with these ideas for sustainable Christmas gifts from Irish producers.
Five chefs talk about how their roots in Palestine, Mexico, Turkey, India and the Philippines infuse flavour into an Irish Christmas.
Put your own twist on Christmas by looking beyond the obvious and going for something just a little bit different from great Irish food producers.
I was incredibly proud to win the Writing on Sustainability in Irish Food Award at the 2023 Irish Food Writing Awards, a night that was a real celebration of this world of writing.
Making a positive impact with the food on their menu: students doing the Master of Science in Applied Culinary Nutrition at Technological University Dublin learn about how nutrition and sustainability can make for healthy and delicious food.
Food Events / IFWG / Work
by Caroline · Published October 15, 2023 · Last modified February 29, 2024
The sun shone on IFWG members as we gathered for our summer outing to Wexford in August. We chose that area as a destination because the county has been working on developing a food...
Aishling Moore, chef-owner of Cork’s sustainable fish restaurant Goldie is passionate about introducing piscine delights to the next generation. On the first Wednesday of every month, children – accompanied by their grown ups – get to eat fish for free.