Dyed Green

Laurence McKeown may be the most multi-hyphenate of any of the guests we’ve welcomed on Dyed Green thus far. A former IRA volunteer, Laurence spent 16 years in the H-Blocks of Long Kesh—four of which were spent on the blanket as part of the no-wash protest. He joined the 1981 Hunger Strike alongside Bobby Sands and his other comrades, going 70 days without food and lapsing into a coma before his m...

The earliest known reference to the Irish practice of consuming blood as food dates back to the epic story of the Táin Bó Cúailnge, or the Cattle Raid of Cooley, in the 1st Century, in which warriors would live bleed animals and drink their warm blood before going into battle. We’ve had so many conversations about what Irish food is on this podcast, but until now, no one has made the case for bloo...

As far as chefs go, Goldie’s Aishling Moore might just be the GOAT. She’s won numerous awards and accolades for her food at Cork’s Goldie , where she practices gill-to-fin cuisine. Aishling plans menus according to what the day boats bring in and makes sure to use the entire fish; not only does this mean she needs to plan ahead, she also needs to be ready to change her menu at a moment’s notice. A...

This past April, we were delighted to be the first tour group to experience Tomás Sharry and Máirtín Seoighe’s new project, Aran Currach Experience, on Inis Oírr, the smallest of the Aran Islands. We spent the day on the island learning how to plant potato ridges, building stone walls (now part of UNESCO’s Intangible Cultural Heritage list), and learning how currachs are made—before heading out on...

The Boyne Valley is such a unique and special place, perhaps most well known for its historical (Newgrange and the Hill of Tara live there) and mythological significance (the River Boyne runs through it, for starters). It also happens to be the place where farming in Ireland began, and so it should come as no surprise that this would be the place that birthed the Centre of Food Culture . The Centr...

We’re wading into new territory this week on Dyed Green, featuring a conversation with writer, editor, public speaker, and world traveler Laurie Woolever . Laurie’s debut memoir, Care & Feeding , which came out last year, covers her life in food and hospitality, her struggles with addiction, and her writing life. The book also delves into her relationships with two of the most prominent chef perso...

As foodies, we’re all so enamored by the stories behind what’s on our plate—from where each ingredient was sourced (Who grew this? Who picked this?) to where it fits in the narrative of the place where we are eating. But what about the parts of the animals and vegetables that get left behind? Reducing food waste is not a novel concept, and it feels quite trendy right now. But how practical is it,...

adrienne and Autumn are joined by Kate McCabe (Founder and Executive Director of Bog & Thunder ), Max Sussman (Culinary Director of Bog & Thunder ) and Dwight Dunston (facilitator, hip-hop artist, educator, and activist) to chronicle and celebrate their majestic time on a private island in the wilds of West Cork for a writing workshop unlike any other. Writing the Next World is a space to ideate,...

What if we were to focus our efforts towards environmental protection on moving forward, rather than looking back to an idealized past that is impossible to attain? Our guest on this week’s show, writer and ecologist Richard Nairn, centers his most recent book, Future Wild: Nature Restoration in Ireland, on this very question. When Richard first started working on a nature reserve in the 1970s, aw...

Known throughout Ireland and well beyond as the matriarch of Irish cuisine, Darina Allen is a powerhouse in the Irish food community. Since opening the first farm-to-table culinary education program at Ballymaloe Cookery School with her brother Rory O’Connell in 1983, Darina has gone on to publish more than twenty cookbooks and has presented nine seasons of the television show Simply Delicious (as...

Max Jones is a traditional food preservationist and the founder of Up There the Last, a project based in West Cork. Max’s work revolves around practices that turn the landscape into food. He believes that within each of us is an inherent superhero ability to know what’s going on in our immediate surroundings and seeks to encourage people to allow that intuition to guide our choices—particularly co...

We really get in there with our guest on this week’s show, Cormac McGinley. Cormac runs walking tours along the Cliffs of Moher and all over the Burren in County Clare, one of our favorite places in Ireland. Name an -ology and Cormac probably studied it, and he brings his love of science to his love of Ireland with him on every walk he leads. On this episode, we speak with Cormac about really gett...

**We made it to 50!** We’re celebrating the fiftieth episode of Dyed Green with Anne & Orla O’Carroll, the women behind Valentia Island Vermouth, a spirit made with twenty botanicals on a small island off the coast of Kerry. Anne & Orla originally met at art school in Bristol before moving back to Ireland to create the first ever Irish vermouth. On this week’s episode, we speak with Anne & Orla ab...

We had the honor of hosting acclaimed pizza chef Reggie White for his first ever podcast interview! If you thought our bread-focused episodes were intense, just wait until you hear Max and Reggie nerd out about everything from water quality to hydration to milling grains on this week’s episode. Fresh from the recent opening of his Rathmines spot Reggies, we talked to the Ballymaloe alum about find...

Just off the Antrim coast, in a town called Ballycastle, lies Broughgammon Farm , 50 acres of carefully managed meadow, pastureland, gardens, and forest. It’s such an idyllic spot and an equally inspiring operation, so you might be surprised to learn that neither Charlie nor Becky Cole imagined that they’d be running their own regenerative farm one day. Motivated in part by the desire to find a ma...

In 2013, artist Jennie Moran started an art project at National College of Art & Design in Dublin in the form of a college canteen called Luncheonette . Guided by Moran’s vision of “ghostis,” her curation of the canteen,  nourishing food, and—with the support of NCAD—Luncheonette became a food destination in the city, won awards, and created a convivial community space that lasted for ten long yea...

Despite being an island nation with almost 2,000 miles of coastline, only 9% of Ireland’s oceans are currently being protected. Irish organizers, backed by fishermen, small businesses, and local communities, are working to pressure the government to increase the protection of Irish seas to at least 30% by 2030 in the form of Marine Protected Areas. Ón this episode, we speak with Jack O’Donovan Trá...

Did you know that Ireland requires developers to have an archaeologist on hand when breaking ground on a new site? Or that Irish feasts in medieval times often featured professional farters alongside musicians as part of the evening entertainment? On this week’s episode, Max & Kate travel back and forth across time with archaeologist Neil Jackman, co-founder of Abarta Heritage. We speak with Neil...

Our guests on this week’s episode followed their passions for food from the Philippines and Poland to Denmark, where they met, fell in love, and honed their craft, before moving to Kilkenny to open one of the best bread bakeries in Ireland. Since opening in 2019, Nicole and Bart have won the Supreme Champion Award at Blas na hÉireann; the Irish Times Top 100 Best Places to Have Lunch in Ireland; I...

The experience of going for a pint in Ireland is more than a rite of passage, it’s a cultural institution. This week on Dyed Green, we speak with writer, journalist, and events producer Ali Dunworth about her book A Compendium of Irish Pints: The Culture, Customs, and Craic .  Ali found her way into the world of food & drink via a stint in tv production in London, before pivoting to write about fo...

This week on Dyed Green, we speak to Shane Neary, the co-owner of NearyNógs Stoneground Chocolate in the Mourne Mountains outside Newry, County Down. NearyNógs was the first bean-to-bar chocolate factory in the north of Ireland when the Neary family opened in 2011. Originally a passion project created to help pay the medical bills of Shane and Dorothy’s daughter, the high demand for the Nearys’ in...

After a bit of a break, Dyed Green is back with a conversation with Paula McIntyre, a chef, writer, and broadcaster and the director of Slow Food Northern Ireland, based in Portstewart in County Derry. Paula’s passion for cooking began at the age of 8, when she visited an Italian deli in Edinburgh, where she had a formative experience with parmesan cheese and Parma ham. As luck would have it, Kate...

Rose Greene began her culinary career on a rapidly ascending yet predictable trajectory—a four year culinary arts course followed by many years working in Michelin starred kitchens around the world—before realizing that the nightly slog just wasn’t for her. The never-ending long hours, shady sourcing of produce, and restaurants whose models rely on unpaid labor made her rethink her approach to foo...

Ireland, like many places around the world, is in the grips of a housing crisis. Many young people are living with their parents far into adulthood and being told that home ownership may not be within their financial reach. What if there was an alternative to meeting the salary requirements for a bank loan and incurring a huge debt to pay for a mortgage? Our guest on this week’s show, Harrison Gar...

While Ireland’s rolling green hills are lovely to look at, they reflect a country whose landscape has been dramatically changed over many years. You may not even know that Ireland is the most deforested country in Europe. But what is Ireland’s “natural” landscape, and what does that even mean? For this week’s show, we spoke with Matt Smith , the manager of Hometree , a dynamic organization based i...