Podcasts Dyed Green

Coming Soon, An Exploration of Irish Food & Culture

Episode:

Coming soon from HRN, Dyed Green is a podcast about food and culture in Ireland. Hosted by Kate McCabe and Max Sussman, co-founders of the ecotourism company Bog & Thunder, each episode features dynamic conversations with chefs, farmers, scholars, and more – exploring Ireland’s rich culinary history, its dynamic creative culture, and challenging outdated stereotypes. It’s not just Guinness and potatoes (although there will be plenty of that too!) Join Kate and Max on a culinary journey to the country you won’t believe you’ve been missing: Ireland.

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Latest Episodes

On My Own Terms: Chef Rose Green of 4 Hands Food Studio

On My Own Terms: Chef Rose Green of 4 Hands Food Studio

40

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 ...
We are the Solution: Creating Our Own Shelter with Harrison Gardner of Common Knowledge

We are the Solution: Creating Our Own Shelter with Harrison Gardner of Common Knowledge

39

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 ...
Making Space for Change: Hometree’s Matt Smith

Making Space for Change: Hometree’s Matt Smith

38

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, ...
Surf, Salt, & Sunshine: An Interview with Tom Leach & Moe McKeown of Dingle Sea Salt

Surf, Salt, & Sunshine: An Interview with Tom Leach & Moe McKeown of Dingle Sea Salt

37

Having too much or too little salt can make or break a dish, and as chefs know all too well, even the variety of salt used can dramatically impact flavors. Salt is a seasoning that we consume every day and is necessary for life, but how much do we know about its contemporary production? Although typically associated with warmer climates, ...
Call of the Wild with Lucy O’Hagan

Call of the Wild with Lucy O’Hagan

36

As the impact of the climate crisis unfolds all around us, the reality of what's at stake changes our relationships with each other and the natural world. More and more of us are finding ourselves drawn to reconnect with the land and to build community—to 'rewild,' in a sense. But what does it mean to live a wilder life? Is it even attainable ...
Stop and Smell the Meat with Butcher Pat Whelan

Stop and Smell the Meat with Butcher Pat Whelan

35

Social media has been abuzz these past few weeks as the world tries to come to terms with the abundance of creative talent bursting forth from Ireland, from literary greats like Paul Lynch, whose Prophet Song just won the Booker, to actors like Cillian Murphy, Paul Mescal, and Barry Keoghan, who continue to dominate the silver screen. As the ...
Living on Tree Time with Katie Holten

Living on Tree Time with Katie Holten

34

Katie Holten is an Irish artist and activist based in New York City whose work is inspired by the relationship between humans and the natural world. She's spent the last several years working on a tree alphabet to translate the world in a way that might connect us more intimately with nature, where each letter corresponds with an indigenous ...
Chef Paul Cunningham Puts Passion Back on the Plate

Chef Paul Cunningham Puts Passion Back on the Plate

33

Chef Paul Cunningham, based in Dundrum, County Down, walks the walk like no chef we've ever met before. The owner of 'slow food fast food' Scopers in Dundrum Village and the upscale pop-up Mourne Larder, Cunningham sources all of his food from within a 15 mile radius and never sets foot in a grocery store. His business model puts his ethos ...
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