Just how curious are you about your food?
Certainly, there is much for the inquisitive eater to chew over at the newly opened Edible exhibition in Dublin’s Science Gallery. The exhibits put food under the microscope – literally, in some cases – and cover everything from centrifuged food, where centrifrugal force is used to fashion new ingredients from familiar foods, to insects, and how we might eat them in future (I’ll let you digest that one for a moment). There’s also a nod to our own particular food (and spud) history, with heritage potatoes being grown on-site, including the infamous Lumper which failed so badly in famine times.
Another week, another Spud Sunday…
If you’ve ever wondered why I do what I do – and I have, occasionally, wondered about it myself – you might like to have a listen to a real, live interview with yours truly, as conducted recently by Bridget Nicholas, in association with Radio Kerry Training. Fancy or what?
Spud takes to the airwaves
As I got home, I pulled a Tesco receipt from my wallet.
All I could do was laugh. A kind of resigned, shake of the head laugh, as opposed to the belly kind of laugh, though, in point of fact, it was bellies and the filling thereof that had me shaking my head in the first place.
I was just back from the inaugural For Food’s Sake event which took place earlier this month in Dublin’s Sugar Club. Organised by, among others, Aoife Carrigy, late of Food and Wine magazine, it was a panel discussion on the future of our indigenous Irish food industry, with Pat Smith, General Secretary of the Irish Farmer’s Association, Una Fitzgibbon, Director of Marketing Services with Bord Bia, journalist Suzanne Campbell and Graham Roberts of Connemera Smokehouse all participating. To remind us of what it was all really about, samples of Graham’s fine smoked fish were available for sampling, along with excellent relishes and sauces from Janet’s Country Fayre, beautiful cheeses from Mary and Gerry Kelly of Moonshine Organic Dairy and lovely breads from Le Levain bakery.
Really Good Ketchup from Janet's Country Fayre:
just what a spud needs