When you walk in the doors of Pota Café in the Connemara Gaeltacht there’s a buzz in the air. Pota’s atmosphere is filled with community spirit and the sweet scent of freshly baked bread, while the melody of people conversing in Irish fills the air. It’s this community spirit, as...

Seeing people adversely affected by not planning for more resilient futures, both in the face of climate change and in the face of inevitable economic change, has shaped Briana Warner's entire career. From working with the US Foreign Service as an undergrad to now running Atlantic Sea Farms, Bri has...

Our guest is Yumi Komatsudaira, who is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed. Yumi grew up outside Tokyo, playing and snacking in her family’s seaweed factory. When we hear seaweed, many of us may think of the weeds by the beach that do not...

Allison Lakin of Lakin's Gorges Cheese is the Head Cheesemaker and Owner of East Forty Farm.

John and Sally McKenna have been have been documenting the Irish food scene since before it even existed. Setting out in the 90s to explore the world of Irish artisan producers, they began publishing their perennially popular and highly respected McKenna’s Guides back when the Irish food scene consisted of...

The ocean’s finite supply is vulnerable to overfishing and environmental degradation. We look at what sustainable seafood really means.

Did you know that seaweed is one of the most nutritious foods you can eat? Or that it can even dramatically reduce the amount of methane cows produce? Imagine the idea that eating something delicious could be both good for you AND cut down on harmful gases destroying the planet...

Christine's guest for this episode likely needs no introduction - Andrew Zimmern is An Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and teacher. Andrew's main focus for his time at SXSW was combating climate change, so they discuss changes individuals could make, as well as regulatory fixes...

This week on Time For Lunch, Hannah and Harry are exploring the deepest fathoms of the ocean, looking for delicious algae to eat...that’s right, this episode is all about seaweed! Suzie Flores of Connecticut’s Stonington Kelp Company joins the conversation to teach listeners about this yummy, nutritious, ocean snack. Plus...

Calling all food tech start-ups looking for venture funding. On this episode of Tech Bites (@techbiteshrn), two start-up founders pitch Charlie O’Donnell (@CEONYC) of Brooklyn Bridge Ventures and have the opportunity to hear his feedback and possibly get funded. Brooklyn Bridge Ventures (@BBVDOTVC) is the first Brooklyn-based venture capital fund...