Quite some months after the fact, I reckoned that it was high time to bring to the ‘net my visit to the Prince Edward Distillery on Canada’s Prince Edward Island.
Though the distillery was not on my official Canadian Tourism Commission itinerary – through whose good offices I had gotten to PEI in the first place – my ever genial and accommodating PEI guide, Grant, kindly acceded to my hopeful requests and – despite a lot of miles and a lack of time – got me to the distillery on the last day of my visit to the island, where I met the delightful Julie Shore, craft distiller and one half of the couple behind the production of Canada’s first potato vodka.
Well, do ya?
18lbs of potatoes in one bottle. Weighty stuff, this potato vodka.
Julie Shore was talking me through the process of making potato vodka at the small Prince Edward Distillery that she established in 2008 with her partner Arla Johnson in Hermanville, in the north east of the island. “Our distillery is about distilling the agriculture here on PEI,” said Julie, “and the number one crop is potatoes. That being said, potatoes are the hardest thing to distill – a potato is 80% water, so it takes a lot of potatoes to make a bottle of vodka. My colleagues look at me like I’m crazy to do it.”
Essence of island agriculture: PEI potato vodka
After some considerable hiatus – blame life, blame whatever distractions you like – there could be no better day on which to return than on this, my sixth blog birthday.
On exactly this day six years ago – and a Sunday it was too – I found a spud in my garden and – who’da thought – a voice to go with it. Since then, I have passed through one potato, two potato, three potato, four, moved through five potato, six potato, and, with any luck, there will, in the future, be seven potato, more.
The potato – a complex carbohydrate for sure.
That was how Pádraic Óg Gallagher introduced proceedings at an event in Gallagher’s Boxty House to mark the launch of last Friday’s National Potato Day. He’s not wrong, either – if six years of writing about the potato has taught me anything, it is that there is a great deal more to the spud than meets the eye.
So, having spent the last few (admittedly sporadic) posts waxing lyrical on the spuds of Prince Edward Island – a subject with which, I must admit, I’m not quite done yet – it has finally come time to shift focus closer to home – namely to Stradbally in Co. Laois, which plays host to the Electric Picnic this weekend.
Though music may be the big draw for the festival, wander down to the Mindfield area and you’ll find the Theatre of Food, with a diverse program of talks, demos, tastes and debates. And – for those Picnic enthusiasts who actually manage to arrive and get set up by that time – you can catch me (yes, me) opening the weekend’s Theatre of Food proceedings on Friday 29th at 4.30pm with my own little Theatre of Spud, a talk MC’ed by food writer Aoife Carrigy.
I’ll be looking at the place – or places, even – that the potato occupies in Irish food culture, from your Mammy’s boiled spuds, to the devotion that inspires a collection of 200+ heritage varieties of potato, to the all important bread and butter layering of a crisp sandwich. I’ll also be discussing just how many ways we Irish have of describing our potatoes (of which more below).
When I’m done with that, I’ll be wandering off to check out what the Dublin Urban Farm crew are doing with their roving Thank Potato exhibition in the Picnic’s Global Green area. Back in the Theatre of Food, on Sunday 31st at 12.30pm, I’ll be on stage again, in the knowledgeable – to say nothing of opinionated – company of Ernie Whalley, Leslie Williams and Mei Chin, participating in what should be a tummy rumbling discussion on Food in Literature, moderated by Caroline Byrne.
It is, apparently, a matter of some debate as to whether Eskimo languages really have an unusually large number of words for snow, but it is an oft-quoted example when discussing how a language may reflect the environment in which it has developed. We use language to describe what surrounds and affects us, so it seems only natural that the ways in which a language is used to describe a given entity can tell us something of its cultural significance. So it is, I think, with the Irish language and potatoes.