Spuds make the cover of yesterday's Irish Times magazine
What’s that you say? Spuds in the news again? Yes indeed, the fact that we Irish are eating less of them seems to be a topic that we simply – and somewhat ironically – cannot get enough of.
This time, it was the turn of the Irish Times magazine, with potatoes front and centre in yesterday’s Paddy’s Day edition. In the magazine, Róisín Ingle got to grips with the realities of potato consumption in modern Ireland, mainly by way of an interview with Tom Keogh of Keogh’s Potatoes but, wise lady that she clearly is, she solicited my opinion too (you can read the full article at your leisure over here). The magazine also included the word on chips from Kevin Thornton and a slew of fine looking potato recipes from Domini Kemp, Kevin Dundon and Sunil Ghai, among others. Plenty to keep a spud lover engaged and happy over the national holiday, then.
As overheard at the food market at this weekend’s Bloom In The Park festival:
“I wouldn’t fancy that, now, jaysus!”
The speaker was maintaining a suitably safe distance from the Caribbean-style saucery on offer from Bad Boy Sauces, apparently not at all enticed by the lure of “Carribbean Cooking for Culchies“. Clear evidence that you can give an Irishman curry, but you can’t make him eat it.
Fortunately there was plenty of traditional fare at Bloom to satisfy the spice-averse – soda breads, jams, sausages, smoked fish, cheeses, apple tarts and boxty – while those with more international tastes could treat themselves to everything from locally produced madras curry sauce from Govenders and smoked almonds from The Good Snack Company to the eternally moreish sprouted chickpea hummus from Natasha’s Living Foods.
Artisan Food Market At Bloom:
Soda bread from The Foods of Athenry in Galway; Ardrahan cheese from Cork; Burren Smokehouse salmon from Clare; Boxty from the Boxty Bakers of Leitrim
Well, would you mess with this man?
That man is Pat Conway, butchery lecturer at GMIT, and he showed the collected masses of Irish food bloggers a thing or two about butchering pork last Thursday.
Hang on there just a minute says you. Masses of Irish food bloggers?