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Tag: radio (Page 2 of 2)

Spud Sunday: Falling Out Of Flavour?

I was just on my way out the door last Thursday when I heard it first. Right at the end of the Morning Ireland radio show on RTE.

The interviewee was Lorcan Bourke from Bord Bia and the subject was spuds – specifically, that our renowned Irish love of the tuber was on a downward trajectory, at least if the steady decline in spud sales was anything to go by. I, needless to remark, was all ears.

Purple heart of spudness

I mean seriously folks, what's not to love?

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Spud Sunday: For Spud’s Sake

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

Really Good Ketchup from Janet's Country Fayre:
just what a spud needs

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