Food Matters
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- 61
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- 27. Okt. 2026
Über den Podcast
Food Matters meets the people who are trying to reconnect us with real, healthy and sustainable food. With our food system causing huge problems for the health of people and planet, there’s a quiet revolution happening driven by passionate people in communities and food businesses around the world who want to do things differently – producing nutritious food in a way that doesn’t cost the earth. Food Matters tells their story.
Join Mick Kelly, founder of GIY as he dives in to proper conversations with the most fascinating food producers, chefs, farmers, scientists, activists and other stakeholders across the food system touching on everything from the pitfalls of ultra-processed foods, food waste and pollution; seasonality, eating more plants, regenerative farming and so much more..
Only by understanding the full panorama of our food's journey can we cultivate a healthier, more sustainable food-future. Join the GIY movement across all social channels and please follow or subscribe to this podcast to continue these important conversations about global food health and sustainability.
Mitwirkende
Folgen 61
Blood, Guts and Black Pudding: Kate Ryan on Ireland's Forgotten Foods
It’s a familiar part of the traditional Irish breakfast, but how much do we really know about black pudding - where it came from, how it was made, or the extraordinary history behind it?Food writer Kate Ryan …
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It’s a familiar part of the traditional Irish breakfast, but how much do we really know about black pudding - where it came from, how it was made, or the extraordinary history behind it?
Food writer Kate Ryan spent seven years researching these questions for her book Blood, Guts & Black Pudding: Ireland's Dying Art of Blood as Food, awarded Book of the Year 2026 at the Listowel Food Fair. What began as a curiosity became a mission to preserve an important part of Irish food culture before the people, recipes and skills behind it disappear.
In this episode of Food Matters, Kate joins Mick Kelly to uncover the fascinating history of one of Ireland's oldest foods. They discuss how black pudding was once made in homes and communities across the country, the largely unrecognised role of women in preserving its recipes, and how the industrialisation of food production has threatened a centuries-old tradition.
This is a fascinating conversation about food heritage, resourcefulness, waste and the importance of knowing where our food comes from.
For a 20% discount on Kate Ryan’s ‘Blood, Guts & Black Pudding: Ireland's Dying Art of Blood as Food’ visit www.ninebeanrowsbooks.com and enter the code PODCAST20.
The Lie of the Land: Ireland's Broken Food System
John Gibbons is one of Ireland's best-known environmental commentators and a tireless voice on the big environmental issues of our time. John recently published a bestselling book called The Lie of the …
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John Gibbons is one of Ireland's best-known environmental commentators and a tireless voice on the big environmental issues of our time. John recently published a bestselling book called The Lie of the Land where he sets out in stark terms the effects that climate change will have on Ireland, while also putting forward a game plan for how we can avoid the worst of them, by reimagining the way we use the land.
In this episode of Food Matters, John and Mick Kelly of GIY discuss some of the big food themes tackled in the book, including the farming sector in Ireland, why it's broken, and how it can be fixed; the fragility of Ireland's export-dependent food sector and the case for creating a government department for food security, and why oats might be the solution to our agricultural emissions. Mick and John also tackle the controversy around putting solar farms on agricultural land—and the claim that renewable energy threatens our ability to produce food.
Former Minister Pippa Hackett on trying to change Ireland’s food system
Changing a country’s food system takes longer than an election cycle. In this episode of Food Matters, Mick Kelly speaks with organic farmer and former Minister of State Pippa Hackett about what it takes to …
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Changing a country’s food system takes longer than an election cycle. In this episode of Food Matters, Mick Kelly speaks with organic farmer and former Minister of State Pippa Hackett about what it takes to pursue long-term change from inside government, and what happens when political momentum moves on.
Pippa reflects on her time as a Green Party minister in the Department of Agriculture, where her responsibilities included biodiversity, land use, forestry, horticulture and organic farming. She discusses the growth of Ireland’s organic sector during her tenure, the resistance that can meet new policy ideas, and why meaningful environmental reform often takes years before its impact becomes visible.
Mick and Pippa also discuss the dramatic decline in the number of commercial growers, the power of supermarkets, the lack of sustained state support and the risks this creates for Ireland’s food security. Pippa also explains why her own family farm converted to organic production, how lower-input and regenerative approaches can make farms more resilient, and why healthy soil must be treated as the foundation of a sustainable food system.
NOTE: This conversation was recorded several months before publication. Some policy schemes and political developments referenced in the discussion have progressed since the recording, including:
1. The multi-species sward and red-clover schemes
Since this conversation was recorded, both the Multi-Species Sward and Red Clover Silage Measures were reopened for 2025.
2. TAMS solar funding
At the time of recording, the relevant tranche of solar funding had been exhausted. The TAMS solar scheme is currently open for applications.
3. The Agri-Food Regulator
Since recording, additional data-gathering powers have been announced for the Agri-Food Regulator and are scheduled to take effect at the end of 2026.
4. Mercosur
This conversation was recorded before the EU–Mercosur interim trade agreement came into provisional application on 1 May 2026. Larry Murrin remains chair of Bord Bia, following further controversy, protests and an agreed governance review.
The small family farm that bet it all on organic
What would make a conventional tillage farmer walk away from the type of farming he had always practised and start all over again?For Kevin Scully, founder of The Merry Mill organic farm & mill in County Laois …
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What would make a conventional tillage farmer walk away from the type of farming he had always practised and start all over again?
For Kevin Scully, founder of The Merry Mill organic farm & mill in County Laois, the turning point came in the cab of a tractor. After becoming unwell while spraying crops, he began questioning not only the chemicals he was using, but the economics of modern farming itself. Nearly 30 years later, Kevin has built Ireland's first organic gluten-free oat mill, producing premium foods that are shipped to customers around the world.
In this episode of Food Matters, Kevin joins Mick Kelly of GIY to share the remarkable story of how he changed up the entire business model and work practices of his family farm to build a system that was healthier, more sustainable, and far more economically viable.
They also discuss the hidden costs of our modern food system, the role of glyphosate and chemical inputs, supporting farmers to produce healthier food, and why Ireland has the potential to become a global leader in premium organic food production.
Could there be another famine in Ireland?
During an extended trip through South America, Damien Regan's eyes were opened to the vulnerabilities of our global food system and the risks they pose to food security. He returned home determined to …
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During an extended trip through South America, Damien Regan's eyes were opened to the vulnerabilities of our global food system and the risks they pose to food security. He returned home determined to better understand these challenges and to help build practical solutions.
In this episode of Food Matters, Damien talks to Mick Kelly of GIY about food security, global supply chains, and why Ireland's dependence on imported food and resources may leave us more exposed than we realise. Along the way, he reflects on the lessons we can learn from history, and the steps communities can take to create a more secure, healthy and sustainable food future.
The Burren and the Future of Farming, with Brendan Dunford
Brendan Dunford grew up on a farm in County Waterford, but it was the landscape of the Burren that shaped his life’s work. Over the past two decades, he has worked closely with farmers and local communities to …
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Brendan Dunford grew up on a farm in County Waterford, but it was the landscape of the Burren that shaped his life’s work. Over the past two decades, he has worked closely with farmers and local communities to show how farming and biodiversity can work together, not against each other.
In this episode of Food Matters, Brendan talks to Mick Kelly of GIY about the pioneering BurrenLIFE project, why listening to farmers matters, and the challenges facing both food production and nature today. Along the way, he reflects on landscape, trust, local knowledge, and why farming can be as much about care and creativity as it is about production.The fragility of food production and the economics behind Ireland’s food security risk
Jim Power is one of Ireland's best-known economists. Having grown up on a farm in County Waterford, he has always had a particular passion for the economics of food production and farming. Jim recently …
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Jim Power is one of Ireland's best-known economists. Having grown up on a farm in County Waterford, he has always had a particular passion for the economics of food production and farming. Jim recently crunched 20 years of consumer data that tell an alarming story about the viability of our food production sector, and in this episode, he joins Mick Kelly of GIY to reveal the real-world impact of aggressive retail pricing, rising input costs combined with falling incomes, and policy blind spots.
In a rapidly changing and dangerous world where we rely on imports of cheap food, they also discuss how Ireland can become more food-secure and avoid sleepwalking towards a crisis of shortages.
Check out Jim’s data HERE
S3 Ep35: Deep Medicine - Rethinking Food, Health and the Modern Food System with Dr. Rupa Marya
What if the modern food system is one of the biggest drivers of disease in our society? Dr. Rupa Marya is an author and physician and a passionate advocate for deep medicine - a way of understanding health that …
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What if the modern food system is one of the biggest drivers of disease in our society? Dr. Rupa Marya is an author and physician and a passionate advocate for deep medicine - a way of understanding health that connects our bodies to the land, our food systems and our communities.
In conversation with Mick Kelly of GIY, Rupa talks about the dysfunctional nature of our global food system and the devastating impact that it is having on our bodies and our health. Born in California to Indian immigrant parents, Rupa now lives in Ireland, having moved here to develop a program for Trinity College, Dublin and St. James' Hospital called Farming Is Medicine - a local model of a food system based in the principles and practices of care,
They also discuss the devastating impact of colonialism on our global food system, why the food you eat may be starving your valuable microbiome as well as poisoning the land, Ireland’s lack of food security, and why, despite all of the challenges, Rupa has so much hope for the future.
S3 Ep34: Bringing Chef Skills Home: Eimear Brazil's Journey from Canada to The Kitchen Shift
Having spent over 15 years cooking in professional kitchens across Ireland and Canada, Eimear Brazil hung up her chef's apron to dedicate herself to inspiring a generation of home cooks. After training at …
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Having spent over 15 years cooking in professional kitchens across Ireland and Canada, Eimear Brazil hung up her chef's apron to dedicate herself to inspiring a generation of home cooks. After training at Waterford IT and working in prestigious restaurants including Waterford Castle, Emer moved to Canada where she rose to become head chef and later food and beverage manager at a private ski club.
But a friend's encouragement to start posting cooking tips online, and a return to her hometown of Waterford, changed everything. In just four months, Eimear’s social media following exploded from 11,000 to nearly 250,000, making The Kitchen Shift one of Ireland's most influential food pages
In this episode of Food Matters, Eimear joins Mick Kelly to share her story: from growing up wanting to be a chef since age 11, to the highs and lows of the hospitality industry, managing a team of 33 staff while battling chronic illness, and the surprising discovery that her real calling might be teaching home cooks how to bring professional techniques into their own kitchens.
S3 Ep33: Baking real bread and building communities, with Sarah Richards of Seagull Bakery
Sarah Richards always thought she would make her living as an artist. To support her painting, she began baking real sourdough bread, selling loaves from the boot of her car around Tramore, Co. Waterford. What …
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Sarah Richards always thought she would make her living as an artist. To support her painting, she began baking real sourdough bread, selling loaves from the boot of her car around Tramore, Co. Waterford. What started as a side project quickly took on a life of its own.
Today, Seagull Bakery is an established part of Waterford’s food scene, with three bakeries, a growing team, and a strong reputation for proper sourdough made with care, time, and heritage grains.
In this episode of Food Matters, Sarah talks to Mick Kelly of GIY about the accidental journey from art to baking, what truly defines sourdough (and how to spot “sour-faux”), the pressures facing small independent bakeries, and why questioning food traditions - even Irish soda bread - matters more than ever. At its heart, this is a story about curiosity, good food, and building something real.S3 Ep32: Growing at Grantstown, with David Currid
David Currid grows almost 50,000 tomato plants every year at Grantstown Nurseries — the family business his parents started after moving from Dundalk to Waterford in the late 1970s. What began as a single …
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David Currid grows almost 50,000 tomato plants every year at Grantstown Nurseries — the family business his parents started after moving from Dundalk to Waterford in the late 1970s. What began as a single glasshouse is now a major supplier to Ireland’s leading retailers.
But it’s a tough time to be a commercial grower. With only a handful of Irish tomato producers left, rising costs, cheap imports and tight margins make every season a battle for survival.
In this episode of Food Matters, David talks to Mick Kelly of GIY about the realities of running a small food business today, why building trust with retailers matters, where Irish food systems are heading, and the simple love of growing that keeps him going. And yes — they tackle the age-old question: fruit or vegetable?
S3 Ep31: Buy Irish honey, save Ireland’s bees, with Aoife Nic Giolla Coda
Aoife Nic Giolla Coda’s love of beekeeping was passed down from her father, Micheál, who founded Galtee Honey Farm in 1970. When her father neared retirement, Aoife returned home to take over Galtee Honey Farm …
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Aoife Nic Giolla Coda’s love of beekeeping was passed down from her father, Micheál, who founded Galtee Honey Farm in 1970. When her father neared retirement, Aoife returned home to take over Galtee Honey Farm, determined to continue her family’s work protecting Ireland’s native black bee.
Today, Aoife carries on that family legacy, managing more than 170 colonies of Native Irish Black Honey Bees spread across the Galtee Vee Valley - where the counties of Tipperary, Limerick, and Cork meet.
In this episode of Food Matters, Aoife joins Mick Kelly of GIY to talk about the bond between bees and the environment, the hidden dangers of imported bees, and how simple choices like buying Irish honey can help sustain biodiversity, pollinators, and rural communities.
S3 Ep30: Saving Seeds, Securing the Future, with Madeline McKeever
Madeline McKeever is on a mission to protect biodiversity and secure our food future—one seed at a time. A former dairy farmer in West Cork, Madeline started Brown Envelope Seeds after realising just how …
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Madeline McKeever is on a mission to protect biodiversity and secure our food future—one seed at a time. A former dairy farmer in West Cork, Madeline started Brown Envelope Seeds after realising just how vulnerable Ireland is to global seed supply chains and shocks.
Today, she’s a leading voice for seed saving in Ireland promoting local seeds that grow well in Irish conditions. Her work helps growers of all kinds—from back gardens to small farms—understand how saving seeds is not only possible but also vital.
In this episode of Food Matters, Madeline talks to Mick Kelly of GIY about the beginnings of her seed company, how to start saving your own seeds, and why greater seed diversity could be key to a more secure, flavourful, and sustainable food system.SECOND BITES: Paul Brophy, Ireland’s ‘Broccoli Baron’
The GIY team and I are taking a short summer break from recordings, but in the meantime, we’ll be bringing you a selection of our favourite episodes from the series so far. So whether you’re hearing them for …
Shownotes
The GIY team and I are taking a short summer break from recordings, but in the meantime, we’ll be bringing you a selection of our favourite episodes from the series so far. So whether you’re hearing them for the first time, or coming back for second helpings, I hope you enjoy!
- Mick Kelly
If you’ve ever bought a head of broccoli in an Irish supermarket, Paul Brophy probably grew it. Paul Brophy Produce grows almost 11 million broccoli plants annually on 600 acres of land, supplying 75% of all broccoli plants on supermarket shelves. Starting with just 5 acres in 1983, Paul has spent the last three decades building his edible empire, investing heavily in land, innovative technologies, and relationships with every major retailer in the country.
In this episode of Food Matters, Paul joins Mick Kelly of GIY to talk about his 30-year entrepreneurial journey, the highs and lows of building his market-leading company, and what needs to be done to solve the crisis in our food-growing industry.· Why broccoli is known as the ‘diva’ of the vegetable world
· The unique machinery, technology and systems that Paul uses to grow his plants
· Why climate change, contrary to popular belief, presents an opportunity for Irish food producers
· The damage that below-cost selling is doing to the food industry and food sustainability
· What needs to happen to avoid empty supermarket shelves and even more food producers leaving the industry
-How broccoli is competing with ultra-processed foods
GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.
Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie
SECOND BITES: Mark Diacono – from River Cottage to his own ‘climate change farm’
The GIY team and I are taking a short summer break from recordings, but in the meantime, we’ll be bringing you a selection of our favourite episodes from the series so far. So whether you’re hearing them for …
Shownotes
The GIY team and I are taking a short summer break from recordings, but in the meantime, we’ll be bringing you a selection of our favourite episodes from the series so far. So whether you’re hearing them for the first time, or coming back for second helpings, I hope you enjoy!
- Mick Kelly
Mark Diacono found his life’s purpose and direction through food and he has dedicated his life to growing, cooking and writing about it. Having been involved in the early days of River Cottage, Mark went on to pursue his dream of creating his own farm, turning two blank fields in southwest England into 17-acres of diverse fruit and veg plots, orchards and forest gardens. In this episode of Food Matters, Mark shares his incredible life story with GIY founder Mick Kelly, along with his thoughts on modern diets, food sustainability, and the transformational power of quality homegrown produce.
They also talk about:
- Mark's love of writing books and all about his latest one, called ‘Vegetables’.
- How to get creative with growing and cooking vegetables while also making sure you’re also getting all the nutrition you need.
- His memories of River Cottage and the valuable lessons he learned during his time there.
- Why tasting a mulberry change his life.
- The biggest mistake most of us make when growing courgettes.
- Why he feels people in Ireland and the UK spend so little on quality food, and what needs to happen to change it.
S3 Ep29: Ashes to Action: The Glenisk Story of Sustainability
Vincent Cleary is one of Ireland’s original champions of food sustainability. Having taken over the family yoghurt business from his father in the mid 1990s, Vincent knew that organics was the way forward and …
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Vincent Cleary is one of Ireland’s original champions of food sustainability. Having taken over the family yoghurt business from his father in the mid 1990s, Vincent knew that organics was the way forward and within a year, Glenisk was a fully organic milk and yoghurt brand that quickly rose to dominate its market in Ireland.
When a fire destroyed Glenisk’s production facility in 2021, Vincent was faced with one of the biggest challenges of his career: rebuilding a family business that he had been growing for almost 30 years. Today, Glenisk is not only thriving but it’s also accelerating it’s sustainability goals, including plastic-free packaging and a target to become carbon neutral by 2026.
In this episode of Food Matters Vincent tells Mick Kelly of GIY the story of how he built Glenisk in to one of Ireland’s biggest and most trusted organic food brands, how it felt to watch it all burn down in the space of a few hours, and what he did next to try to save the company and build it back up for the next generation.
S3 Ep28: Sea Change: Niall Sabongi on Irish Seafood Sustainability
Niall Sabongi is on a mission to change how we eat, and think about, seafood in Ireland. A chef and seafood entrepreneur, Niall was frustrated by stuffy restaurants and a broken fishing system, and he set out …
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Niall Sabongi is on a mission to change how we eat, and think about, seafood in Ireland. A chef and seafood entrepreneur, Niall was frustrated by stuffy restaurants and a broken fishing system, and he set out to do things differently. He opened a string of relaxed, seafood-focused eateries and later launched Sustainable Seafood Ireland, a wholesale business dedicated to sourcing the best wild Irish catch while supporting responsible fishing practices.
In this episode of Food Matters, Niall talks to Mick Kelly of GIY about the deep cultural roots of Ireland’s uneasy relationship with seafood, why seasonality and quotas matter, and how good food can also be good for the planet.S3 Ep27: Tom Keogh talks spuds, snacks and food security
Tom Keogh has a great story to tell. Their family has been farming the land for over three generations, supplying the fresh produce market with potatoes grown on the farm in North County Dublin. Faced with …
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Tom Keogh has a great story to tell. Their family has been farming the land for over three generations, supplying the fresh produce market with potatoes grown on the farm in North County Dublin. Faced with falling demand for fresh spuds, Tom took a bold step, he began making crisps by hand in a shed on the farm.
That small experiment became Keogh’s Crisps, now one of Ireland’s best-loved food brands and a growing global export. Along the way, Tom has helped to revive interest in the humble potato, champion Irish produce and shine a light on the food security challenges facing Irish horticulture today.
In this episode of Food Matters, Tom talks to Mick Kelly of GIY about the heritage of Irish spuds, the ups and downs of launching a food brand, and why we need to protect the future of vegetable growing in Ireland.
S3 Ep26: Beyond Carbon Neutral: John Gilliland’s approach to Sustainable Farming
John Gilliland is on a mission to transform how we think about food, farming, and the environment. At Brook Hall Estate, his family’s historic farm in Derry, John began by trying to lower his farm’s energy …
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John Gilliland is on a mission to transform how we think about food, farming, and the environment. At Brook Hall Estate, his family’s historic farm in Derry, John began by trying to lower his farm’s energy bills, but his changes grew into a model for climate-friendly farming that’s now guiding policy in Northern Ireland and beyond.
An award-winning farmer and one of the world’s leading voices in agricultural sustainability, John has pioneered techniques to take his farm beyond carbon neutral.
In this episode of Food Matters, John talks to Mick Kelly of GIY about why he started making changes, what he’s learned, and how we can all be part of a better food future.
S3 Ep25: From Surf to Turf, with Fergal Smith
Having spent over a decade as an international pro surfer, Fergal Smith made the life-changing decision to return home to the west of Ireland and follow in his father’s footsteps as an organic farmer. Starting …
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Having spent over a decade as an international pro surfer, Fergal Smith made the life-changing decision to return home to the west of Ireland and follow in his father’s footsteps as an organic farmer. Starting with just half an acre of land, Fergal has slowly grown his innovative food business, Moy Hill Farm, into a 120-acre certified organic farm, growing vegetables using the no dig system, the Korean Natural Farming method, and Holistic Management.
In this episode of Food Matters, Fergal joins Mick Kelly of GIY to talk about how the Fukushima nuclear disaster inspired him to make this major life decision, the challenges and triumphs of building Moy Hill, and his commitment to sustainability, community, and inspiring the next generation of farmers.
S3 Ep24: Farming in a conflict zone - Dr Ollie Moore’s journey through the West Bank
Dr Ollie Moore is an expert in the sociology of farming and food, and one of Ireland’s leading experts on food systems and champions of food justice. As a member of Talamh Beo, Ollie was invited by a farming …
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Dr Ollie Moore is an expert in the sociology of farming and food, and one of Ireland’s leading experts on food systems and champions of food justice. As a member of Talamh Beo, Ollie was invited by a farming development and advocacy organisation in Palestine to visit the West Bank and learn about what life is like for food producers in an area that is renowned for endless conflict and highly challenging living and working conditions.
It was a very eye opening and at times, difficult and emotional trip, and in this episode of Food Matters, Ollie joins Mick Kelly of GIY to share his experience. They talk about the fears he felt before going, the people he met and risky situations he found himself in during his time there, and what he has learned about food security and the resilience of the farmers and Palestinian people along the way.
S3 Ep23: From Chef to Seed Saver: The Journey of Mitch McCullough
Mitch McCullough’s journey into the world of heirloom seeds and heritage vegetables is anything but ordinary. A former chef turned grower, Mitch explores the fascinating stories behind the plants we eat. His …
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Mitch McCullough’s journey into the world of heirloom seeds and heritage vegetables is anything but ordinary. A former chef turned grower, Mitch explores the fascinating stories behind the plants we eat. His book, ‘The Seed Hunter: Discover the World's Most Unusual Heirloom Plants’, is more than a gardening guide - it’s a deep dive into rare and unusual varieties, culinary traditions, and the importance of preserving seed diversity..
In this episode of Food Matters, Mitch talks to Mick Kelly of GIY about how his journey from chef to grower led him to seed-saving. He discusses the loss of heritage vegetables, the importance of seed diversity, and his global search for rare crops.S3 Ep22 - Exploring Ireland’s Culinary Past, with Mairtín Mac Con Iomaire
We talk a lot about the future of food on this podcast, but what about the past? Máirtín Mac Con Iomaire is on a mission to uncover and celebrate Ireland’s deep-rooted food history. From the earliest evidence …
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We talk a lot about the future of food on this podcast, but what about the past? Máirtín Mac Con Iomaire is on a mission to uncover and celebrate Ireland’s deep-rooted food history. From the earliest evidence of dairy farming over 5,000 years ago to trade networks that shaped our cuisine, he explores how food connects us to our past.
An award-winning chef, educator, food historian, and broadcaster, Máirtín is also the co-editor of ‘Irish Food History: A Companion’, a book that traces Ireland’s food journey from early hunter-gatherers right up to modern Irish cuisine.
In this episode of Food Matters, Máirtín talks to Mick Kelly of GIY about some of Ireland’s most fascinating food traditions, the influence of figures like Myrtle Allen, the resurgence of food storytelling, and the challenges facing Irish vegetable growers today.
S3 Ep21 - The power of organic fitness, with Colman Power
Colman Power’s mission is a simple one – to help people become happier and healthier through good food, regular movement, and spending time in nature. Having studied horticulture at third level, Coleman became …
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Colman Power’s mission is a simple one – to help people become happier and healthier through good food, regular movement, and spending time in nature. Having studied horticulture at third level, Coleman became a skilled organic grower and a personal trainer. He has combined his twin passions into a career as an educator and author, self-publishing the no1 Amazon best-seller, The Power of Organic Fitness.
In this episode of Food Matters, Coleman talks to Mick Kelly of GIY about how he found his purpose after a difficult start in life, his passion for sharing the knowledge he has accrued about food and fitness, and how he has been inspired by the food producers he has met on his travels across Ireland.
S3 Ep20: How small scale farming can make a big impact, with Kevin Wallace
Kevin Wallace had no farming background at all, yet he has become one of Ireland’s most successful small-scale producers, growing a range of produce including salad greens, summer crops and speciality products …
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Kevin Wallace had no farming background at all, yet he has become one of Ireland’s most successful small-scale producers, growing a range of produce including salad greens, summer crops and speciality products for hotels, restaurants and cafés.
Kevin is passionate about soil health and microbial balance, implementing practices such as the ‘no-dig’ and Korean Natural Farming methods to ensure that he is working in harmony with nature.
In this episode of Food Matters, Kevin talks to Mick Kelly of GIY about the difficult yet rewarding life of a micro-farmer, the unique philosophy behind New Leaf Urban Farmers, and his tireless efforts to creating a healthier, more sustainable ecosystem.
S3 Ep19: Taking a zero tolerance approach to food waste, with Conor Spacey
When Conor Spacey was working in his first kitchen he was shocked at the amount of perfectly good food being thrown away. He convinced his boss to let him save it, cook it, and use it to feed all of his …
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When Conor Spacey was working in his first kitchen he was shocked at the amount of perfectly good food being thrown away. He convinced his boss to let him save it, cook it, and use it to feed all of his colleagues. It was a small change that made a big difference to the kitchen’s sustainability and its bottom line. Ever since, Conor has dedicated his career to fighting food waste and creating a fairer food system.
Today, Conor is the Culinary Director of FoodSpace Ireland and a co-founder of the Chef’s Manifesto. In this episode of Food Matters, Conor joins Mick Kelly of GIY to talk about his 35-year career in the food industry and how zero-waste can be achieved in hospitality, schools, at home, and in the supply chain.
S3 Ep18: Baking bread, building community with Ciara O hArtghaile
When Ciara O hArtghaile returned home to Co Antrim, after a year living in New Zealand, she and her husband had a clear mission: to build a community around love of good food, in their home town of Ballycastle …
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When Ciara O hArtghaile returned home to Co Antrim, after a year living in New Zealand, she and her husband had a clear mission: to build a community around love of good food, in their home town of Ballycastle.
They started to bake high quality sourdough bread in the small domestic oven of their rented apartment, just three loaves at a time. Today, they run the highly successful Ursa Minor Bakehouse cafe, a cookery school, and a professional bakery turning out 300 loaves a day!
In this episode of Food Matters, Ciara joins Mick Kelly of GIY to share the story of building their business, creating a food community around it, and her views on how to make a better food system.
Check out Ciara’s award-winning Substack about food and life on the North Coast – GorseS3 Ep17: Turning unused city spaces into thriving farms
Brian McCarthy founded innovative urban farming project Cork Rooftop Farm during the first covid lockdown in March 2020. Situated on a rooftop in Cork city centre, the farm started off as a personal project to …
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Brian McCarthy founded innovative urban farming project Cork Rooftop Farm during the first covid lockdown in March 2020. Situated on a rooftop in Cork city centre, the farm started off as a personal project to grow fruit and vegetables. But Brian started to see the potential for something much bigger and, today, Cork Rooftop Farm is a thriving business and a poster child for how urban farming can play a major role in addressing food security, sustainability, and community health
In this episode of Food Matters, Brian shares his inspiring journey from a tech career to becoming one of Ireland’s leading urban farmers. In conversation with Mick Kelly of GIY, Brian talks about the challenges and successes of transforming a rooftop into a farm, the importance of urban agriculture, and its potential to shape the future of food.S3 Ep16: From Plant to Plate, with Darryl Gadzekpo and Ella Phillips
Darryl Gadzekpo and Ella Phillips are on a mission to get kids growing, cooking, and eating more plant-powered food. Having previously worked in the arts, Darryl and Ella have brought all of that creativity …
Shownotes
Darryl Gadzekpo and Ella Phillips are on a mission to get kids growing, cooking, and eating more plant-powered food. Having previously worked in the arts, Darryl and Ella have brought all of that creativity into what they do today: growing interesting veg in their urban garden, running cookery workshops and pop-up dining experiences, and packing as much flavour as possible into vegan dishes.
In this episode of Food Matters, they tell Mick Kelly of GIY about their experience of adopting a plant-based diet, the impact on their health and wellbeing, and how they infuse their food with Caribbean flavours. They also talk about their ever-expanding allotment in London, the power of letting kids get messy in the garden, and why food is a “magical time capsule” for stories and traditions.
Check out Darryl and Ella’s new book, From Plant to Plate: Turn Home-Grown Ingredients Into Healthy Meals!S3 Ep15: Getting to the core of apple growing in Ireland with Con Traas
Did you know that Ireland is very well-suited for growing apples, but despite that, we import over 95% of the apples we eat? Irish apples can sometimes be difficult to buy, but when you do find them, there’s a …
Shownotes
Did you know that Ireland is very well-suited for growing apples, but despite that, we import over 95% of the apples we eat? Irish apples can sometimes be difficult to buy, but when you do find them, there’s a good chance they were grown by Con Traas. Con has 40,000 apple trees on ‘The Apple Farm’ in Co Tipperary and he sells the fruit directly from his on-site farm shop and also produces apple juice, cider, crisps, vinegar, jams and jellies.
In this episode of Food Matters, Con joins Mick Kelly of GIY to share the story of taking over the farm from his parents and how he has scaled and diversified the business since. They also talk about the challenges of fruit production in Ireland, Con’s positive experience with major retailers, and the impending threats of climate change.
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