The NeighbourFood Podcast – Détails, épisodes et analyse

Today’s episode is all about fond food memories and Irish bakes with none other than Graham Herterich, aka the CupCake Bloke. He takes us on a nostalgic journey, exploring the power of food memories and the influence they have had on his life. From growing up in a butcher shop, to joining the priesthood, working with top chefs, to cooking with his grannies, Graham’s journey is filled with fascinating stories that lead him to write his first book Bake, Traditional Irish Baking with modern twists. 

In this chat we talk about the history of Irish baking including the early forms of bread baking, the impact of soda on the Irish kitchen and traditional folklore stories and fables…. Don’t forget to put a cross in the top of your soda loaf to let the fairies out!

Graham has travelled extensively and with so much cultural diversity in Ireland’s kitchen today, Graham brings an expertise into blending flavours and incorcoporating these international influences into his culinary creations. 

And of course, we get some baking tips and advice from Graham that even the most novice of bakers will appreciate. 

So without further ado, let’s dive into the world of flavours, food memories and traditional Irish baking with that modern twist with Graham Herterich. 

Bake is available now through Nine Bean Row Publishers and can be bought through their website or through anywhere that sells good books.

https://ninebeanrowsbooks.com/products/bake

 The Bakery by the Cupcake Bloke, Graham’s flagship spot where you can pop by 6 days a week and sample his creations is on South Circular Road, Dublin. 

https://thecupcakebloke.com/

https://www.instagram.com/thecupcakebloke/

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Welcome to the NeighbourFood Podcast, today we have a special replay episode for you as we gear up for Street Feast 2023. We're joined by the incredible Sam Bishop, a true force of nature in the realm of community activation. Sam is a remarkable individual—a community activist, an initiator, and a doer. He's the kind of person who not only has brilliant ideas but also brings them to life with unwavering dedication. 

Sam’s extensive involvement in various endeavors is a testament to his boundless energy but what truly captivates us about Sam is his talent for inspiring others and getting things done in the most ingenious ways. And one of these large scale achievements is the annual nationwide day of community feasting, which is aptly called Street Feast. Without Sam's persistent efforts and commitment, Street Feast wouldn't be where it is today. It's truly impressive to witness the way he has nourished this event year after year.

Street Feast is all about celebrating a lovely lunch with your neighbours. Food is not just a matter of sustenance; it’s about connection and conviviality. Sharing a meal and fostering community bonds are just as vital as the nourishment on our plates.

Mark your calendars, Street Feast 2023 will be held on Sunday June 25 this year. But remember, this is an annual event, so if you can't make it this time, keep an eye out for next year's edition or as we discuss in our chat, Street Feast has a way of unexpectedly happening and popping up at any time.

We hope you enjoy this chat with Sam Bishop, founder of Street Feast, as he takes us on a journey through the heart and soul of this extraordinary community gathering.

Find out more on StreetFeast.ie

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Revolution Farm and Kitchen are rethinking our food systems. This is science, flavour, community and environmental care all wrapped into one.

Using spent coffee grounds collected from the University College Dublin campus, the team grows fresh oyster mushrooms in a customised, retrofitted shipping container on site. The mushrooms are then used to create ragu and chilli sauces, which are sold around Dublin. 

We speak to co-founder Paddy Arnold about how the project came about and where it is going. We learn how UCD have given them not just a place to work, but a stream of eager volunteers and research students, providing a science-based, data-driven approach, aiming to discover if this is a sustainable way of growing food here in Ireland. We learn how they have changed their approach several times and stayed flexible and how putting the environment first can have social and circular economic benefits for us all. 

Find out more on https://revolutionfarmkitchen.com/

Video Explaining Process - https://youtu.be/_XuJi5j615g

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The vivacious Tracie Daly is our guest today. This lady is a whirlwind of enthusiasm. Her wealth of knowledge and extensive experience in the food and hospitality industry is sure to captivate you. Since a dot, food has always been a way of life for Tracie. In every area food were the connection, the glue, and the backbone. Today she is a Food-Business-Coach and this progression, as we learn, was always meant to be!

We hear about Tracie’s journey to get to this point, which included growing up in a B&B, running an award-winning Kilkenny Cafe, teaching students from around the globe in the world-famous Ballymaloe Cookery School, to recipe testing and mentoring fellow food business owners. 

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This award-winning entrepreneur now consults, mentors, guides, teaches, writes recipes, designs menus, creates social media content, and looks at operational systems and waste among other things. 

This January 2023, she is has come together with other leaders of industry and academic expertise, to devise and launch a pair of low-cost online events called AtThePass.ie which is targeted towards the current needs of hospitality-related business owners, who, let’s face it are having a tough time right now. 

We speak about the current climate and the challenges of working in the food and hospitality industry and Tracie gives some really practical survival tips for those struggling. We speak about the strength in numbers and the importance of support for small business owners. And though hospitality can be a great and rewarding place to work, how do we keep our momentum in tune and our focus on the positives? This is a really good chat for anyone who is already running a food business or looking to start one. But to be honest, Tracie is just so positive and uplifting, it’s just a good chat in general, so listen up!

Find Tracie online at 

www.traciedaly.com

instagram.com/tracie_daly_business_growth/

tiktok.com/@tracie_daly

facebook.com/FoodBusinessCoach

twitter.com/TracieDalyFBC

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Daniel Lyons and Laura Jane Foley have been growing hemp in County Clare since 2018 under the name Wild Atlantic Hemp. The husband and wife team have trialed different varieties of hemp on their farm to see what suited the growing conditions on the aptly-named Wild Atlantic Way. They process the flower of the plant to make cannabidiol (CBD) oil from their own hemp and that of other Irish farmers. This is an exciting listen about a group of farmers who are blazing the trail for a crop that could massively contribute to a greener planet. 

We spoke about the many uses of hemp in our lives, the science, the processes, the challenges, and of course, the regulatory complications as this market and potential super crop explodes worldwide. 

We also chat about the Hemp4Soil project, a Regenerative Farming Experiment in Loop Head in conjunction with ten local farmers, who were encouraged to grow an acre of hemp to see how hemp not only improves the overall quality of the soil and benefits local biodiversity, but could also provide sustainable income streams to the farmers in the future.

And in a very exciting turn for our podcast, we have a special offer! A Free 5ml bottle of CBD Oil shipped out to your door. No catch…. but you’ll have to listen to find out how. 

Find out more on wildatlantichemp.com 

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Imagine the job of copying, editing, proofreading, developing and testing recipes…. and collaborating with Ireland’s best-known, award-winning food writers and chefs, including, Neven Maguire, Darina Allen, Rory O’Connell, The Happy Pear and many more.

Imagine beavering away for many years as a freelancer, unknown behind the scenes, quietly testing, tasting, proofing, writing, editing hundreds of books and thousands of recipes and and then BOOM, at a notion, deciding to starting your own food publishing company?

The Irish Examiner has called our guest today ‘Ireland’s top cookbook editor’ and that she is along with being a freelance editor, food writer, and project manager. We are talking about Kristen Jensen. Founder of Nine Bean Rows, Blasta Books, and Scoop magazine. These are all Irish food writing publications that are the voice of modern Irish cuisine. 

An emigrant herself, Kristen came from the States and has shaped her career in food writing. She talks to us about her publishing projects, and the international voices of Irish cuisine, and we ask, what is Irish food today? And get some tips for people who dream big and want to publish their own cookbooks. This is a fascinating chat for anyone who wants an insight into the writing world or just who has a passion for good cookbooks and great food stories. 

Just as a little note, we have to apologise, my internet speed wasn’t quite up to scratch the day we were recording this online, as the audio does go a bit crackly in places. But, stick with it, this is an amazing conversation and the next hour is going to fly by. We promise!

You can find out more about Blasta Books on blastabooks.com , Scoop Magazine on scoopfoodmag.com and Nine Bean Rows at ninebeanrowsbooks.com

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Kwanghi Chan has many fingers in many pies. He is a Hong Kong born, Donegal man, arriving in Ireland at the young age of 8 and his first experience was cooking in his uncle's Chinese takeaway. 

From head chef at Michelin Star “House”, three bricks and mortar premises called “Bites by Kwanghi” to two food trucks of the same name, a spice and other Asian ingredients wholesale business called Chan Chan, recipe and tv appearances, Kwanghi is a busy man. Not just that Kwanghi was the first person to write the spice blend recipe for the infamous “Spice Bag” which has since been copied by McDonalds - An odd accolade. 

Kwanghi is a passionate voice for Irish food though and he represents Irish food in Asia on behalf of Bord Bia, with many visits to Hong Kong, promoting quality Irish Artisans to that massive market. 

Most recently Kwanghi penned his first cookbook, WOK - Book number 4 in the new exciting Blasta Books series that sees 4 Irish chefs release bitesize books throughout the year. We took the opportunity to grab Kwanghi for a quick chat about his life growing up in Donegal, his fusion of influences from China and Ireland, along with his fusion of experience from fine-dining to street food. Kwanghi is a fascinating man but most of all, he’s just a pleasure to chat to. 

Enjoy our chat with Kwanghi Chan.

https://twitter.com/kwanghi_

https://www.instagram.com/kwanghic/

https://www.facebook.com/chefkwanghichan/

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Our guest today is Micheal Kelly: founder of GIY “Grow It Yourself”. He is a social entrepreneur, author, TV presenter and grower and GIY is now a leading social enterprise, with its home, GROW HQ, in Waterford. Mick also co-presented and produced three series of Grow Cook Eat for RTÉ and will present the upcoming series Food Matters in 2023. 

In this episode, we speak about his new book The GIY Diaries, which invites you to join the food revolution with a beautifully illustrated diary of a year in the vegetable patch. Month by month readers learn how to create a space that gives you fresh, wholesome fruit and veg that tastes far better than anything you can find in the shops.

We also discussed growing, soil health, seasonality, the importance of scale when sending your message, the state of commercial growing in Ireland, how growing affects your home kitchen, flavours and much, much more. 

Mick is at this a while and his calm, passionate, interested, informed take on sharing information has touched MILLIONS of people with the work Mick and the GIY team have done!! 

Find out more at www.GIY.ie

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Our guests today are Anna and Orla Snook O’Carroll who are the wife-and-wife team proudly making Ireland’s very first vermouth from 20 different botanicals on Valentia Island off the Kerry Coast!

Inspired by the island, epic landscape, botanicals they could forage locally and a love of Vermouth, they set off on their own dream of creating a brand new product for the Irish shelves. And this was something that was born in their home kitchen and now they have even more bigger dreams and plans of building a distillery and visitors centre right there on Valentia Island. 

And Valentia Island is a special place, the birthplace of world wide day communications, as this was the location of the first transltanic communications cable connecting the Europe and America together, so we also speak to national tour guide Mary Murphy O’Donoghue who told us about this significant place in modern history. 

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In this chat, we learn how Anna and Orla are deeply committed to sustainable and cradle-to-cradle design principles in their foraging, packaging and environmental sustainability within their community. We hear about the early days of their business, the processes involved, the experience of drinking vermouth… i can tell you it’s good! And what we can expect down the line from them down the line. 

Get your hands (responsibly) on a bottle of “Or” - Valentia Island Vermouth’s -  Ireland’s first commercial vermouth in your local off licence or find out more on valentiaislandvermouth.ie

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Based on the far western reaches of the Island of Ireland, Ballinskelligs Co. Kerry, Fermoyle Pottery Studio bring an approach to pottery close to the process of modern chefs. Sourcing materials from around them, Stephen and Alexis create bespoke pieces for the best eateries across Ireland, Singapore, London, Paris, Greece and Holland. 

A truely out-of-this-world eating experience at a restaurant is only achieved by an attention to detail that goes beyond the food on your fork: It’s the lighting and sounds in the room; the colours on the walls; the smells as you enter; the tone and pace of the servers. Chef’s and restauranteurs explore deep details of your entire experience with them to create a harmonious moment that will resonate with you long after you have swallowed your final bite. 

This is theatre, and top class theatre at that. Why wouldn’t the hands behind the plates, bowls and cups not view it in the same way? Stephen and Alexis have brought to their work this same attention to detail, philosophy and personalised approach to each of their commissions which is why you will eat off their works at most of Ireland’s top restaurants such as Aimsir, Anair, Allta, Ichigo Ichie, Ox and many more. 

Today we chat to Alexis and Stephen of Fermoyle Pottery Studio about what inspires them the most, from the landscape to the people they work with, to the chefs tables where their plates are served. We heard about their background as fledgling potters and artists to where they are today and dig into what makes them and their ceramics business stand apart.

Find out more on fermoylepottery.ie

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