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
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1:24:58
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1:24:58
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
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1:14:16
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1:14:16
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
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49:38
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49:38
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
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1:04:14
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1:04:14
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
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
Ireland