Karen O’Donoghue is a champion for not only better bread, but also better food quality, choices and better growing methods.
You can hear the passion in Karens message and I love her commitment to the craft of sourcing, fermenting and baking. She’s a force, and I love her energy. I think you will too.
Soaking and sprouting is clearly something Karen believes we should be doing more of. And if I think back to traditional methods of cooking in my families kitchen, these vital steps are things that we wouldn’t have skipped.
Soaking peas, nuts and seeds. Combining specific spices and herbs with them. This is an artform that increases the nutritional value of our food, but is rapidly being lost as we move toward more convenience and speed. Something that I realise I’m guilty of myself in todays podcast.
Karen and her company, Happy Tummy Co inform people about the need to spend more on health, invest in the soil and re-engage with the food supply. I love the message and the enthusiasm. As uncomfortable as it may be to hear the hard truths presented in an unforgiving way, I think sometimes it’s important to hear the message in it’s raw form.
You can check out Karen’s bread, recipes and idyllic bakery in Ireland at www.thehappytummyco.com PLUS, we cooked up her scones and an incredible Teff porridge in the studio that you can find on YouTube.
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