There are many things you might find yourself doing on a Saturday morning – being a guest, this past Saturday, of broadcasting legend Dave Fanning on his weekend radio show on RTE’s 2FM was one of the less usual (and, as it turns out, more enjoyable) of those things. I was on the show to talk about these lads:
Chips, and just why we love ’em so
It was a topic prompted by this recent article in the Irish Independent (where I also managed to get my spake in) and, in turn, by no less than the recently held World Chip Championships in Limerick. Though it’s unlike me to miss such a momentous spud event, I did get to meet chip enthusiast Lema Murphy – declared winner of the Champion-Chips with her triple cooked beauties, served with baked bean and bacon sauce and deep fried egg yolk – and who was also a guest on Dave’s show. You can listen back to our chip chat on the RTE radio player, from about 1h 18m 30 in.
And if you were wondering how I could manage to miss such a thing as the World Chip Championships, it was owing to the fact that I was out of the country conducting some international chip investigations of my own…
It would be a slight exaggeration to say that I went all the way to Toronto just to have chips.
In fact (get me!) I travelled to Canada, through the good offices of the Canadian Tourism Commission, principally to visit Prince Edward Island, where they do a very good line in all things spud (and of which you’ll hear more over the coming weeks). However, having taken the opportunity to visit Canada’s biggest city – and ever keen to broaden my spud horizons – I did make a point of having chips (or fries, to use the local lingo) when I got there. Not just any old fries, though, but that particularly Canadian creation, poutine.
Sure it never rains but it pours. And while that old adage could be applied, literally, to the winter we’ve just had, over the past week, it has also been true of life in the spud lane.
It includes the clip above, for a program which will see me passing across the nation’s TV screens on Mon. Feb 24th (and more of that anon), but it started last Tuesday, with the I.F.A.’s National Potato Conference, and continued with a flurry of media reportage over the following days. Though, sadly, I could not attend the conference myself – there was the small matter of the day job, which keeps me in the spuds to which I have become accustomed – I think that the essence of what was said at the conference echoed the same event two years ago: we need to tackle falling levels of spud consumption and do what we can to promote the potato (because, y’know, it’s a damn fine thing to eat, as things to eat go).
The latest development in this respect is a commitment made by various interested parties – the Irish Potato Federation, the Irish Farmer’s Association and Bord Bia – to prepare an application for EU co-funding to support a €1M potato promotion campaign over the next three years, which will reflect the potato’s versatility and health benefits and, if all goes according to plan, stimulate long term consumer demand for spuds.***
*** A note to any spud officials reading: am available for potato promotion and generally bigging up the spud, and for a lot less than €1M too.
With the sincerest of apologies to Alfred, Lord Tennyson, I was inspired by events last Friday to pen this slightly less than epic variation on his Charge of the Light Brigade:
Spuds to right of them,
Spuds to left of them,
Spuds behind them;
And on through Temple Bar,
Strode the six hundred;
Though some may indeed have come charging past that evening, it was chiefly in their numbers that the denizens of Dublin’s Temple Bar bore any resemblance to the 600 immortalised in Tennyson’s classic. As Pádraic Óg Gallagher stood in front of Gallagher’s Boxty House passing out boxty dumpling tasters, Sam Dennigan Jr. and others from his namesake potato company offered bags of their microwaveable spuddies to passing striders and, in an engagement that lasted a mere 90 minutes, they had, give or take, 600 takers for their ready-to-go packets of baby spuds.
Sam Dennigan Jr. with potatoes for those trooping
through Temple Bar last Friday evening
This, then, was National Potato Day.