Food Matters

GIY
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Food Matters meets the people who are trying to reconnect us with real, healthy and sustainable food.  With our food system causing huge problems for the health of people and planet, there’s a quiet revolution happening driven by passionate people in communities and food businesses around the world who want to do things differently – producing nutritious food in a way that doesn’t cost the earth.  Food Matters tells their story.   Join Mick Kelly, founder of GIY as he dives in to proper conversations with the most fascinating food producers, chefs, farmers, scientists, activists and other stakeholders across the food system touching on everything from the pitfalls of ultra-processed foods, food waste and pollution; seasonality, eating more plants, regenerative farming and so much more..   Only by understanding the full panorama of our food's journey can we cultivate a healthier, more sustainable food-future. Join the GIY movement across all social channels and please follow or subscribe to this podcast to continue these important conversations about global food health and sustainability.

  1. 6 DAYS AGO

    S3 Ep34: Bringing Chef Skills Home: Eimear Brazil's Journey from Canada to The Kitchen Shift

    Having spent over 15 years cooking in professional kitchens across Ireland and Canada, Eimear Brazil hung up her chef's apron to dedicate herself to inspiring a generation of home cooks. After training at Waterford IT and working in prestigious restaurants including Waterford Castle, Emer moved to Canada where she rose to become head chef and later food and beverage manager at a private ski club.  But a friend's encouragement to start posting cooking tips online, and a return to her hometown of Waterford, changed everything. In just four months, Eimear’s social media following exploded from 11,000 to nearly 250,000, making The Kitchen Shift one of Ireland's most influential food pages In this episode of Food Matters, Eimear joins Mick Kelly to share her story: from growing up wanting to be a chef since age 11, to the highs and lows of the hospitality industry, managing a team of 33 staff while battling chronic illness, and the surprising discovery that her real calling might be teaching home cooks how to bring professional techniques into their own kitchens.

    1h 9m

  2. 15 JAN

    S3 Ep33: Baking real bread and building communities, with Sarah Richards of Seagull Bakery

    Sarah Richards always thought she would make her living as an artist. To support her painting, she began baking real sourdough bread, selling loaves from the boot of her car around Tramore, Co. Waterford. What started as a side project quickly took on a life of its own. Today, Seagull Bakery is an established part of Waterford’s food scene, with three bakeries, a growing team, and a strong reputation for proper sourdough made with care, time, and heritage grains.  In this episode of Food Matters, Sarah talks to Mick Kelly of GIY about the accidental journey from art to baking, what truly defines sourdough (and how to spot “sour-faux”), the pressures facing small independent bakeries, and why questioning food traditions  - even Irish soda bread - matters more than ever. At its heart, this is a story about curiosity, good food, and building something real.

    1h 2m

  3. 04/12/2025

    S3 Ep32: Growing at Grantstown, with David Currid

    David Currid grows almost 50,000 tomato plants every year at Grantstown Nurseries — the family business his parents started after moving from Dundalk to Waterford in the late 1970s. What began as a single glasshouse is now a major supplier to Ireland’s leading retailers.   But it’s a tough time to be a commercial grower. With only a handful of Irish tomato producers left, rising costs, cheap imports and tight margins make every season a battle for survival.   In this episode of Food Matters, David talks to Mick Kelly of GIY about the realities of running a small food business today, why building trust with retailers matters, where Irish food systems are heading, and the simple love of growing that keeps him going. And yes — they tackle the age-old question: fruit or vegetable?

    1h 1m

  4. 29/10/2025

    S3 Ep31: Buy Irish honey, save Ireland’s bees, with Aoife Nic Giolla Coda

    Aoife Nic Giolla Coda’s love of beekeeping was passed down from her father, Micheál, who founded Galtee Honey Farm in 1970. When her father neared retirement, Aoife returned home to take over Galtee Honey Farm, determined to continue her family’s work protecting Ireland’s native black bee.  Today, Aoife carries on that family legacy, managing more than 170 colonies of Native Irish Black Honey Bees spread across the Galtee Vee Valley - where the counties of Tipperary, Limerick, and Cork meet.  In this episode of Food Matters, Aoife joins Mick Kelly of GIY to talk about the bond between bees and the environment, the hidden dangers of imported bees, and how simple choices like buying Irish honey can help sustain biodiversity, pollinators, and rural communities.

    1h 8m

  5. 10/09/2025

    S3 Ep30: Saving Seeds, Securing the Future, with Madeline McKeever

    Madeline McKeever is on a mission to protect biodiversity and secure our food future—one seed at a time. A former dairy farmer in West Cork, Madeline started Brown Envelope Seeds after realising just how vulnerable Ireland is to global seed supply chains and shocks.    Today, she’s a leading voice for seed saving in Ireland promoting local seeds that grow well in Irish conditions. Her work helps growers of all kinds—from back gardens to small farms—understand how saving seeds is not only possible but also vital.    In this episode of Food Matters, Madeline talks to Mick Kelly of GIY about the beginnings of her seed company, how to start saving your own seeds, and why greater seed diversity could be key to a more secure, flavourful, and sustainable food system.

    56 min

  6. 24/07/2025

    SECOND BITES: Paul Brophy, Ireland’s ‘Broccoli Baron’

    The GIY team and I are taking a short summer break from recordings, but in the meantime, we’ll be bringing you a selection of our favourite episodes from the series so far. So whether you’re hearing them for the first time, or coming back for second helpings, I hope you enjoy!  -       Mick Kelly If you’ve ever bought a head of broccoli in an Irish supermarket, Paul Brophy probably grew it. Paul Brophy Produce grows almost 11 million broccoli plants annually on 600 acres of land, supplying 75% of all broccoli plants on supermarket shelves. Starting with just 5 acres in 1983, Paul has spent the last three decades building his edible empire, investing heavily in land, innovative technologies, and relationships with every major retailer in the country.     In this episode of Food Matters, Paul joins Mick Kelly of GIY to talk about his 30-year entrepreneurial journey, the highs and lows of building his market-leading company, and what needs to be done to solve the crisis in our food-growing industry.    · Why broccoli is known as the ‘diva’ of the vegetable world   · The unique machinery, technology and systems that Paul uses to grow his plants   · Why climate change, contrary to popular belief, presents an opportunity for Irish food producers   · The damage that below-cost selling is doing to the food industry and food sustainability   · What needs to happen to avoid empty supermarket shelves and even more food producers leaving the industry  -How broccoli is competing with ultra-processed foods   GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030. Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie

    1 hr

  7. 09/07/2025

    SECOND BITES: Mark Diacono – from River Cottage to his own ‘climate change farm’

    The GIY team and I are taking a short summer break from recordings, but in the meantime, we’ll be bringing you a selection of our favourite episodes from the series so far. So whether you’re hearing them for the first time, or coming back for second helpings, I hope you enjoy!  -       Mick Kelly Mark Diacono found his life’s purpose and direction through food and he has dedicated his life to growing, cooking and writing about it. Having been involved in the early days of River Cottage, Mark went on to pursue his dream of creating his own farm, turning two blank fields in southwest England into 17-acres of diverse fruit and veg plots, orchards and forest gardens. In this episode of Food Matters, Mark shares his incredible life story with GIY founder Mick Kelly, along with his thoughts on modern diets, food sustainability, and the transformational power of quality homegrown produce.  They also talk about: Mark's love of writing books and all about his latest one, called ‘Vegetables’. How to get creative with growing and cooking vegetables while also making sure you’re also getting all the nutrition you need. His memories of River Cottage and the valuable lessons he learned during his time there.  Why tasting a mulberry change his life.The biggest mistake most of us make when growing courgettes.  Why he feels people in Ireland and the UK spend so little on quality food, and what needs to happen to change it.

    1h 3m

  8. 24/06/2025

    S3 Ep29: Ashes to Action: The Glenisk Story of Sustainability

    Vincent Cleary is one of Ireland’s original champions of food sustainability. Having taken over the family yoghurt business from his father in the mid 1990s, Vincent knew that organics was the way forward and within a year, Glenisk was a fully organic milk and yoghurt brand that quickly rose to dominate its market in Ireland.  When a fire destroyed Glenisk’s production facility in 2021, Vincent was faced with one of the biggest challenges of his career: rebuilding a family business that he had been growing for almost 30 years. Today, Glenisk is not only thriving but it’s also accelerating it’s sustainability goals, including plastic-free packaging and a target to become carbon neutral by 2026. In this episode of Food Matters Vincent tells Mick Kelly of GIY the story of how he built Glenisk in to one of Ireland’s biggest and most trusted organic food brands, how it felt to watch it all burn down in the space of a few hours, and what he did next to try to save the company and build it back up for the next generation.

    1h 12m
See All (53)

About

Food Matters meets the people who are trying to reconnect us with real, healthy and sustainable food.  With our food system causing huge problems for the health of people and planet, there’s a quiet revolution happening driven by passionate people in communities and food businesses around the world who want to do things differently – producing nutritious food in a way that doesn’t cost the earth.  Food Matters tells their story.   Join Mick Kelly, founder of GIY as he dives in to proper conversations with the most fascinating food producers, chefs, farmers, scientists, activists and other stakeholders across the food system touching on everything from the pitfalls of ultra-processed foods, food waste and pollution; seasonality, eating more plants, regenerative farming and so much more..   Only by understanding the full panorama of our food's journey can we cultivate a healthier, more sustainable food-future. Join the GIY movement across all social channels and please follow or subscribe to this podcast to continue these important conversations about global food health and sustainability.

Information

  • Creator
    GIY
  • Years Active
    2021 - 2026
  • Episodes
    53
  • Rating
    Clean
  • Copyright
    © 2026 Food Matters
  • Show Website
    Food Matters

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