Read: Irish Examiner | Mark Diacono: Meet the man for all growing seasons
With his latest book, Mark Diacono wants people to eat more seasonal and local vegetables for their health and the health of the planet.
Category: Work
Freelance work, from newspaper and magazine articles to radio features and series
Read: Irish Examiner | Marching to the beet of her own drum
Anne Marie Feighery uses beetroot grown on the family farm to make a juice rich in nutrients and flavour.
Read: Irish Examiner | Savour the flavour at summer music events
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.
The Sustainable Living Stage at Bord Bia Bloom 2024
I really enjoyed my time working as an MC on the Sustainable Living Stage at the Bord Bia Bloom garden festival over the June Bank Holiday weekend.
Read: Irish Examiner | Future-proofing our fish supply: ‘Whatever the small boats bring us, we take’
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.
Read: The Examiner | Cork Urban Soil Project: Turning food waste into fertile compost
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.
Read: The Examiner | Cork’s wild salmon warrior Sally Ferns Barnes looks to the future
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.
Irish Food Writers’ Guild Food Awards 2024: celebrating sustainable excellence
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.