Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
By looking at leftovers as an opportunity rather than a problem, the award-winning Cork Urban Soil Project — CUSP — is modelling a new way of turning would-be waste into a valuable commodity.
In advance of International Women’s Day, we celebrate one of the Irish food industry’s legendary pioneers, Sally Ferns Barnes of Woodcock Smokery, who talks about finding a home in West Cork, educating a new generation of artisans and passing on traditions.
Food Events / IFWG / Work
by Caroline · Published February 28, 2024 · Last modified October 11, 2024
As Chair of the Irish Food Writers’ Guild for the last three years, one of my most rewarding jobs has been co-ordinating and organising the annual IFWG Food Awards event and this year we awarded oysters, organic chicken and regeneratively reared meat, traditionally made pastry, Ireland’s first vermouth and Irish food innovators.
Just one per cent of our farms produce vegetables, though the climate provides near-ideal growing conditions. Organic farmer Kenneth Keavey, the man behind the Green Earth Organics vegetable box delivery service talks about why it’s important to support Irish growers.
Owner of Dublin-based Rua Food Alice Tevlin is making delicious gluten-free, vegan cookies packed with galactagogues, foods or herbs traditionally consumed to increase breast milk production.
For January 2024, Cork chef Ali Honour wants us to think less about ditching things from the diet and more about including delicious, highly nutritious and climate-friendly beans.
Four chefs talk about making the most of what’s in the house between Christmas and New Year while not blowing the budget.
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...
