Articles

Rachel Gaffney, the famous foodie who’s flying the flag for Ireland in Texas, shares some of the good - and, revealingly, some of the not so good - experiences of a recent visit back to Ireland with her family
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Lucy Madden considers those who admit that they do not like holidays - and there are more of them (us?) than you might think
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Soil. Well, it’s just dirt really, isn’t it? It’s something to be cleaned off our boots and scrubbed off our hands, right? When I started growing my own food, I didn’t have much respect for the soil that the veg was growing in. My focus was on the seed, the plants, the vegetables. The soil was actually a source of annoyance to me - it had to be dug, raked, hoed, rotavated, coaxed and cajoled.
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This morning is one of the very few mornings we have woken up to a guest free house this summer and I imagined I would luxuriate in the bed until a sinful 8 or 9 o clock before going to the kitchen, in the dressing gown, for coffee. I woke however at 6.45 as usual, just before the bells start ringing in at seven, and the thought of drinking coffee in the cool of the terrace before the sun warmed it from the east seemed far more attractive than another snooze.
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Weather conditions in the late summer and early autumn this year have been ideal for fungi, which are prolific everywhere in our hedgerows, fields and woodlands, often well ahead of their normal season.
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In the spring time, when farmers begin to sow vegetable seeds, they are thinking about the harvest ahead. Throughout the spring the plants are nurtured and, during the summer, the vegetable patch has to be safeguarded from weeds and pests. It’s hard work but we look forward to our produce.
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This month Marilyn Bright talks to Michael O’Grady, proprietor of O’Grady’s on the Pier, in Barna Co Galway and Kirwan’s Lane Restaurant & The Seafood Bar in Galway City
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Gannet Fishmongers in Galway has received the most nominations in a survey conducted among leading Irish restaurant owners and chefs, who were asked to identify their ‘Supplier of the Year’.
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The Gathering is one thing - the sort of get togethers that are pre-planned and organised to within an inch of their lives - but there’s no time like high summer for ‘unexpected guests’ to turn up on the doorstep looking hungry.
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In the US something very interesting is happening, it’s virtually a grass roots revolution. However, it’s not just in the US, in cities all over the world people seem to feel a deep need to produce food locally once again. It would seem to be an international phenomenon – an eerie almost primeval reaction as if deep down people sense that there may be a shortage of food before too long.
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