A delicious fresh episode on Irish food sustainability dished up each week for everyone who loves food and cares about the environment.
While some EU countries are banning Glyphosate, the most used herbicide on the planet and the active ingredient in Monsanto's RoundUp, Ireland's Department of Agriculture and Teagasc say there's no alternative and that Irish farming isn't sustainable without it.
Join John Spink, Teagasc's head of Crops and Environment, organic farmer Ross Jackson who farms organic oats and barley, and NUIG researcher Dr Alison Connolly, who is investigating glyphosate exposure in Irish farming and non-farming families.
2020: Sugar in hindsight
The closure of the Irish sugar industry in 2005 was a staggering blow to Irish food security. From self-sufficiency in sugar and molasses, we now import hundreds of thousands of tonnes of these commodities per year, from countries whose cheap production relies on terrible working conditions on sugar cane plantations.
Ellie is joined by Alan Navratil, a farmer whose family history is steeped in the story of Irish sugar, for a 2020 look at Ireland’s lost sugar industry.
The Halloween Pumpkin Special!
This is a special family-friendly episode of Green Bites, all about the pumpkin.
Join Ellie and her nephew Fionn to carve pumpkins and make pumpkin pie from a very special pumpkin that Ellie got by going to visit vegetable farmers Joe and Sandra Burns.
Covering food waste, seed-saving, how pumpkins grow and recipes to make the most of your Halloween pumpkin, this podcast episode is tasty food for thought. Recipes and video on the podcast website. www.greenbites.ie
Green Bites visited with community gardens on Cork's Northside at the end of the Covid-19 lockdown to learn how gardening is not only used therapeutically to aid mental health, but to grow resilient communities.
Community Health officers Sarah Carr, John Paul O'Brien give Ellie a tour of NICHE Community Garden in Knocknaheeny.
An Ode to Apples
Did you know that less that 5% of the apples eaten in Ireland are grown here? Most are flown from far-flung places like New Zealand, Chile and South Africa. Yet all over the country, each autumn, apples are left to rot in gardens.
This ode to the humble apple is in the company of David Llewellyn of Llewellyn's Orchard in Lusk, Co Dublin.
"The restaurant is the showcase of a lot of other hard work that's gone on in the background, and it's important for the restaurant to showcase that work in a respectful way."
Take a seat in Michelin-starred Galway restaurant Loam, where head chef Enda McEvoy serves an indigenous Irish cuisine based on local supply chains.
Loam is the first Irish restaurant to be awarded three stars by the Sustainable Restaurants Association and the first winner of Michelin's UK and Ireland sustainability award.
Informative, engaging and timely.
An excellent listen that explores the importance of food and where it comes from. Great interviews and interesting topics. Encourages an examination of how we eat and shop, in a way that is down to earth and conversational. An extremely valuable, timely, well researched and well put together podcast.