Dyed Green

Heritage Radio Network
  • 5.0 (7)
  • FOOD
  • UPDATED BIWEEKLY

Dyed Green is a podcast about food and culture in Ireland. Hosted by Kate McCabe and Max Sussman, co-founders of the ecotourism company Bog & Thunder, each episode features dynamic conversations with chefs, farmers, scholars, and more - exploring Ireland’s rich culinary history, its dynamic creative culture, and challenging outdated stereotypes. It’s not just Guinness and potatoes (although there will be plenty of that too!) Join Kate and Max on a culinary journey to the country you won’t believe you’ve been missing: Ireland. katemccabe.substack.com

  1. 12/08/2025

    Future Wild with Richard Nairn

    What if we were to focus our efforts towards environmental protection on moving forward, rather than looking back to an idealized past that is impossible to attain? Our guest on this week’s show, writer and ecologist Richard Nairn, centers his most recent book, Future Wild: Nature Restoration in Ireland, on this very question. When Richard first started working on a nature reserve in the 1970s, awareness of conservation in Ireland was very poor. The passage of the Wildlife Act in 1976 marked a turning point, but despite having to comply with environmental laws and regulations as part of joining the European Union, Ireland had to be dragged kicking and screaming into the environmental world of Europe. Thankfully, things began to improve at a bit of a faster pace in the 1990s. Richard went on to become the first Director of BirdWatch Ireland, ran an environmental consultancy business for over 30 years, is an Irish Times columnist, and has published seven books. On this week’s show, we speak with Richard about Future Wild and his thoughts on the state of nature restoration in Ireland. Beginning with an overview of Irish conservation history, we discuss greenwashing and paying lip service to environmental protection; the need for Ireland to address whole landscapes rather than isolated patches of land; and the tendency of the environmental movement to focus on loss. . Get full access to Sunwise at katemccabe.substack.com/subscribe

    1h 2m
  2. Darina Allen Won't Slow Down

    09/19/2025

    Darina Allen Won't Slow Down

    Known throughout Ireland and well beyond as the matriarch of Irish cuisine, Darina Allen is a powerhouse in the Irish food community. Since opening the first farm-to-table culinary education program at Ballymaloe Cookery School with her brother Rory O’Connell in 1983, Darina has gone on to publish more than twenty cookbooks and has presented nine seasons of the television show Simply Delicious (as well as other programs). Rather than take a retirement when she turned 75 two years ago, Darina decided to open a Farm School to teach students about sustainable food production and consumption. On this week’s show, we speak with Darina about creating the holistic curriculum at the cookery school; how the typical Irish diet has changed since 1983; and her involvement in reinvigorating Irish farmer’s markets. We also discuss the dangers of ultra processed foods and their relationship to our growing health crisis, as well as how we might continue to influence people to eat healthier, environmentally safe foods. We are beyond thrilled to welcome the one and only Darina Allen to this week’s show. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Get full access to Sunwise at katemccabe.substack.com/subscribe

    59 min
  3. Eat the Landscape

    07/23/2025

    Eat the Landscape

    Max Jones is a traditional food preservationist and the founder of Up There the Last, a project based in West Cork. Max’s work revolves around practices that turn the landscape into food. He believes that within each of us is an inherent superhero ability to know what’s going on in our immediate surroundings and seeks to encourage people to allow that intuition to guide our choices—particularly concerning the food we eat. It seems like there’s not much Max can’t do: he’s a teacher, a writer, a photographer, a builder, and a craftsman—in addition to being the father of two. When we recently learned he also plays a mean guitar, we almost lost it! On this episode, we speak with Max about the true provenance of food; how a customer complaint about food cost put him on an unexpected trajectory; building the Keep with Sally Barnes; and the impact of excessive food regulations on artisanal practices. Get full access to Sunwise at katemccabe.substack.com/subscribe

    1h 25m

  4. 05/08/2025

    It’s Cormac’s Coast & We’re All Just Living In It

    We really get in there with our guest on this week’s show, Cormac McGinley. Cormac runs walking tours along the Cliffs of Moher and all over the Burren in County Clare, one of our favorite places in Ireland. Name an -ology and Cormac probably studied it, and he brings his love of science to his love of Ireland with him on every walk he leads. On this episode, we speak with Cormac about really getting to know a place deeply; ecological wrong turns and the unnatural Irish landscape; the impact of consumer culture and how to separate needs from wants; and how he is working on building a life so that if tourism vanishes, he can still live in his favorite place. Much like our previous guests, Cormac also imparts some valuable life advice: “Time is all we have, so retain a sense of humor and try not to be a dick.” Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com Get full access to Sunwise at katemccabe.substack.com/subscribe

    1h 14m
  5. Mixing Business and Pleasure

    04/03/2025

    Mixing Business and Pleasure

    **We made it to 50!** We’re celebrating the fiftieth episode of Dyed Green with Anne & Orla O’Carroll, the women behind Valentia Island Vermouth, a spirit made with twenty botanicals on a small island off the coast of Kerry. Anne & Orla originally met at art school in Bristol before moving back to Ireland to create the first ever Irish vermouth. On this week’s episode, we speak with Anne & Orla about the inspiration for their incredible drink; building a vermouth business from the ground up; how they developed their recipe; breaking into the US market; and how they work to attain a work/life balance as a couple in business together. The O’Carrolls even give Max & Kate some marriage advice! To mark the occasion of our 50th episode, we’re giving away a free bottle of Valentia Island Vermouth. Follow @bogandthunder, tag a friend in the comments, & share this post for a chance to win! Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com Get full access to Sunwise at katemccabe.substack.com/subscribe

    50 min

  6. 03/13/2025

    Reggie's Secret Sauce

    We had the honor of hosting acclaimed pizza chef Reggie White for his first ever podcast interview! If you thought our bread-focused episodes were intense, just wait until you hear Max and Reggie nerd out about everything from water quality to hydration to milling grains on this week’s episode. Fresh from the recent opening of his Rathmines spot Reggies, we talked to the Ballymaloe alum about finding work that sparks joy; using ingredients that make you happy so the food tastes better; and the problems associated with restaurants that look at pizza as just the pathway to a high profit margin. For all the pizza nerds out there, we also discussed whether New York City really does have the best water for making pizza, the strengths of different varieties of flour, and an issue called “off-gassing,” which isn’t really as bad as it sounds. In what should come as a surprise to absolutely no one, Max and Reggie also agreed that using nicer s**t is the secret to good pizza. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.co m Get full access to Sunwise at katemccabe.substack.com/subscribe

    1 hr

  7. 03/02/2025

    Farming for the Future

    Just off the Antrim coast, in a town called Ballycastle, lies Broughgammon Farm, 50 acres of carefully managed meadow, pastureland, gardens, and forest. It’s such an idyllic spot and an equally inspiring operation, so you might be surprised to learn that neither Charlie nor Becky Cole imagined that they’d be running their own regenerative farm one day. Motivated in part by the desire to find a market for male kid goats who are commonly disregarded as by-products of the dairy industry, the Coles have exceeded their original vision for their farm and now also raise pigs and rose veal; grow vegetables; and run a farm shop where they hold classes and host pop-up dinners. In an era where family farms are going under all the time, the Coles have managed to envision and create something beautiful and thriving. On this episode, we talk to Becky and Charlie about bringing their vision of regenerative farming to life; how to make a living in line with your ethics; and the challenges of introducing customers to new tastes and flavors. We also discuss Becky’s book, the Garden Apothecary; developing specialty products; and the benefits of collaborating with other local small businesses. Get full access to Sunwise at katemccabe.substack.com/subscribe

    1h 4m
  8. Hospitality as a Space of Possibility

    02/05/2025

    Hospitality as a Space of Possibility

    In 2013, artist Jennie Moran started an art project at National College of Art & Design in Dublin in the form of a college canteen called Luncheonette. Guided by Moran’s vision of “ghostis,” her curation of the canteen,  nourishing food, and—with the support of NCAD—Luncheonette became a food destination in the city, won awards, and created a convivial community space that lasted for ten long years. Her new book, How To Soften Corners, celebrates the success of Luncheonette and highlights Moran’s refreshing philosophy of hospitality. On this episode, we speak with Jennie about how food can be used to diffuse the pressure of a shared space; the limits of understanding hospitality as providing the best customer experience; planning a menu that cares for the guest holistically; and nurturing our instinct to welcome strangers rather than giving in to the suspicion of people we don’t know. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com Get full access to Sunwise at katemccabe.substack.com/subscribe

    1h 16m
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5
out of 5
7 Ratings

About

Dyed Green is a podcast about food and culture in Ireland. Hosted by Kate McCabe and Max Sussman, co-founders of the ecotourism company Bog & Thunder, each episode features dynamic conversations with chefs, farmers, scholars, and more - exploring Ireland’s rich culinary history, its dynamic creative culture, and challenging outdated stereotypes. It’s not just Guinness and potatoes (although there will be plenty of that too!) Join Kate and Max on a culinary journey to the country you won’t believe you’ve been missing: Ireland. katemccabe.substack.com

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