The NeighbourFood Podcast

This week we are chatting to three different microbakers from different parts of Ireland, who bake real bread using only flour, water and salt, for local customers within their local communities.  Our guests are Angela Nöthlings, Ryes & Shine, Cork; Laura O’Donovan So-Doh, Renvyle, Connemara and Gráinne McGough of Grá Arán, Wicklow These are three stories of three different solopreneurs who join us to talk about their experiences with starting and growing their individual business from their kitchen counter tops to repurposed studios and garden sheds. We also talk about about the network of microbakers both in Ireland and around the world who support, encourage, mentor and inspire each other, and of course we hear about the importance of real bread from a health perspective, with the simplicity of the most basic of ingredients ingredients in making a wholesome and nutritious loaf. We found it inspiring listening to their can-do attitudes, an insight into their microbaking world and perhaps even motivation for anyone who is thinking of going down the microbakery route themselves.*****List of links mentioned in the show:Real Bread IrelandRiot Rye Bake House and Bread SchoolOur previous NeighbourFood podcast with Joe Fitzmaurice of RiotRye on “The Parable of the Local Bakery”The Sourdough Podcast - https://www.thesourdoughpodcast.com/Plötzlich Bäcker, Lutz Geissler - https://www.ploetzblog.de/podcast/

Pádraic Fogarty  is an ecologist and environmental scientist, chairman of the Irish Wildlife Trust from 2009-2013, editor of 'Irish Wildlife' magazine from 2009 to 2017 and currently acts as their campaign officer. He is author of 'Whittled Away - Ireland's Vanishing Nature', published in 2017. In this episode of the NeighbourFood podcast, we chat with him about the ecological state of Ireland today; the EU’s new “Nature Restoration Law”; marine protected zones; what’s exciting about some new policies and movements and take a look at COP15, the UN Convention on Biological Diversity (CBD). And while Ireland and the world may be in a catastrophic state biodiversity wise, we talk about the vision for bringing nature in all it’s glory back into our lives, by changing mindsets and actions. Padraic’s knowledge and passion for nature is a pleasure to listen to. A massive thanks to him for his time in joining us to chat and if you are motivated by any of these topics today and would like to find out more, check out the Irish Wildlife Trust website iwt.ie or for some nice listening after you finish this, why not check out Irish their podcast series “Shaping New Mountains”. https://twitter.com/whittledawayhttps://twitter.com/Irishwildlifehttps://www.facebook.com/IrishWildlifeTrust/https://www.youtube.com/user/irishwildlifetrust

Revolution Farm and Kitchen are rethinking our food systems. This is science, flavour, community and environmental care all wrapped into one.Using spent coffee grounds collected from the University College Dublin campus, the team grows fresh oyster mushrooms in a customised, retrofitted shipping container on site. The mushrooms are then used to create ragu and chilli sauces, which are sold around Dublin. We speak to co-founder Paddy Arnold about how the project came about and where it is going. We learn how UCD have given them not just a place to work, but a stream of eager volunteers and research students, providing a science-based, data-driven approach, aiming to discover if this is a sustainable way of growing food here in Ireland. We learn how they have changed their approach several times and stayed flexible and how putting the environment first can have social and circular economic benefits for us all. Find out more on https://revolutionfarmkitchen.com/Video Explaining Process - https://youtu.be/_XuJi5j615g