Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
…you just might find there really is such a thing as a free lunch. Discover wild mushrooms, or berries for a juicy jam in the untimate foodie treasure hunt. By Caroline Hennessy for The Irish Mail on Sunday on Sunday 13 September 2009.
If you’re interested in listening back to any of the Foodtalk shows that were broadcast on Newstalk over the last six weeks (no more sending text alerts online – my Sunday nights have suddenly gotten very quiet!), they’re now all available as podcasts from the Newstalk website. You can see them all here and full details of the interviewees are below.
Sunday sees the last in the Foodtalk series with Garden being the theme of the final show. We travelled to Clonegal, Co Carlow to meet with Henry Stone of the Sha-Roe Bistro and then to Nohoval in Cork to talk to Ultan Walsh of Gort na Nain Vegetarian Guesthouse and Organic Farm.
Just discovered that Foodtalk: Spices is available to listen to as a podcast from the Newstalk podcasts page – Foodtalk on Newstalk is at the top of the page so you can’t miss it! Check out Conor’s Bandon Blog for useful information on listening and subscribing online.
On Newstalk 106-108fm tonight at 9.30pm the third of my radio shows on food – Foodtalk: Spices – will be broadcast. This was one of the real wild cards of the series. Most of the other categories were easy to figure out: Livestock was a given, as was Dairy and Seafood. Being interested in foraging and gardening since childhood, and doing plenty of that at the cottage, Wild and Garden were also easy areas to work in, but Spices was an area that just came out of the blue.
I was thrilled to hear the first Foodtalk on Christmas Day at 1.30pm, just as we were basting the turkey, making gravy and chopping vegetables for dinner.That programme – very topically – was on Livestock, focusing on Irish pork. Jacque Barry (Jacques Restaurant) talked about her love of good quality ingredients and food eaten with family while Fingal Ferguson of the Gubbeen Smokehouse explained how the cycle works on the Gubbeen farm in West Cork – the pasture is eaten by the cows who produce the milk for the cheese, the whey of which is fed to the pigs who are turned into the best pork, sausages, salami and chorizo by Fingal.
Don’t forget to tune in to my first Foodtalk programme on Newstalk 106-108 fm which will be broadcast today at 1.30pm. Happy Christmas!
We were thrilled with the wee mention of Foodtalk in Saturday’s Irish Times – click here to read the piece and see another picture of Kieran and Sean Murphy‘s cutest little ice cream snowmen.Just in case you didn’t yet know, the series starts on Newstalk 106-108 fm on Christmas Day at 1.30pm when I’ll be discussing Irish Kobe beef with Kevin Thornton as well as talking to Jacque Barry from Jacques Restaurant and Fingal Ferguson of the Gubbeen Smokehouse about Gubbeen pork.If you don’t think that you’ll be near a radio at that stage in proceedings, you can also subscribe to podcasts from the Newstalk website (scroll down to the Documentaries on Newstalk section). Hope you get to tune in!
