The Green Step
2.8 An Talamh Gaeilge / Food Ferments
This week we're joined by Michael Cronin and Niamh McDonnell to dive deep into the richly pluralistic lens and microbiomes offered to us by an tanga ghaelige (the Irish language) and fermented foods.
☘️What have Irish and Fermented foods have to do with a healthy food system?
🇮🇪What does Irish have to teach us about the land? (Or more accurately what doesn't it have to teach us?!)
🥬How can fermented foods help us address the root problems in our bodies and the food system?
🌟How can Gaeilge and Fermented foods help us challenge the monoculturalism suffusing our society?
Niamh is the founder of Plentitude Ferments where she makes and swell Sauerkraut at the local market. As a researcher and artist she has been particularly interested in the power of fermented foods to transform society and empower people. She's on a mission to welcome Umami as the 5th taste of the Irish palette and reinstate Uisneach as the 5th province and heartlands of Éire.
Michael is the author of Irish and Ecology - An Ghaeilge agus an Éiceolaíocht. He is Director of the Trinity Centre for Literary and Cultural Translation and passionately works to prevent the monolinguals, monocultural modes of thinking. He advocates for a revolution in outdoors teaching where Irish is brought back to the heart of the land that birthed it.
This week Mel shares some insight into the realm of the Dagda, the all powerful Father god of the Tuatha de Danann 🍃 and Niall Cutler joins us to share his heartfelt rendition of 'The Incantation of Amergin' by Pádraigín Ní Uallacháin.
Thank you to all of the contributers of this weeks podcast.
Le grá agus beannachtí,
Mel & John
To contact the speakers you can email:
Niamh - firstname.lastname@example.org
Michael - email@example.com