Category: Read

Tips on eating well at festivals and the foods that will keep you going over a long weekend of fun from two people with years of experience working at festivals: Samuel McKenna and Ali Dunworth help you to find delicious, nutritious food.

How can we make sustainable choices when it comes to eating fish? It’s possible by focusing on regenerative seafood like oysters and mussels can rehabilitate the ocean.

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.

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.

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...

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.