This week, Organic Matters meets third-generation suckler farmer Padraic O'Donnell, based in South Galway.
After returning home from the UK to take over his family farm, he converted to organics in 2021. Padraic has focused on improving the genetics of his herd by learning how to do his own artificial insemination (AI), experimenting with introducing new breeds into his existing stock of mainly Limousins and Simmentals.
He speaks about the different kinds of grassland on his farm, including pastures for grazing and silage, callows (seasonally flooded, semi-natural grassland), which he sees as great for summer grazing, and rocky areas that help to extend the grazing season. Padraic has also started selling his own meat directly to customers, processing the meat locally, and shares why he thinks it's important to keep small abattoirs alive.
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Season 4: Championing native Irish sheep and wool
This week, Organic Matters meets Blátnaid Gallagher, an organic sheep farmer in East Galway who has been championing the native Galway sheep breed for meat and wool. She's spearheaded the creation of the Galway Wool Co-op in an era when the number of sheep farmers is dwindling. She talks about building a renaissance in Irish wool by focusing on the need for better processing and putting farmers back at the heart of the story of Irish wool. This includes a recent collaboration between the Galway Wool Co-op and Avoca to develop different kinds of products.
Blátnaid also speaks about how she and her husband took on the farm and converted to organics, the importance of hay meadow conservation for nature and animal feed, as well as her passion for social farming, working with people with intellectual disabilities.
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Season 4: Buying 20ac to address short supply chain issues in organics
In this episode of Organic Matters, host Hannah Quinn-Mulligan interviews Pat O'Sullivan, the CEO of gourmet catering company Master Chefs in Limerick. Pat discusses buying 20 acres of land to establish Ellan farm and grow organic vegetables for his catering business, and talks about his plans for the future, creating his own on-site processing facilities on the farm and connecting his chefs with food production. He also speaks about a bio district that is currently being established in the Mid West. Pat considers that this initiative is not only of value to his business, in order to buy more local organic produce, but also for the wider community of organic producers, as well as the tourism and hospitality sector in the area.
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Season 4: Growing an organic egg, veg and suckler beef system
In this episode, we meet Fergal Smith of Moy Hill Farm, who has a mixed organic farming system including eggs, vegetables and a suckler beef system. Fergal discusses direct selling at farmers markets, to restaurants and shops, as well as a box scheme based on a community-supported agriculture – CSA model.
He also speaks about the challenges that he faces as a farmer and his love for the Dexter breed of cattle, outlining why he thinks they are perfect for an organic suckler system. He talks about the story so far, including his experience with soil management and the opportunities open to other farmers.
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Season 4: Second year suckler farming in organics
In this episode, we meet Patrick Davoren, who is based in Carron in Co Clare, in the heart of the Burren. Patrick outlines his reasons for going organic, including the financial incentives and how he makes use of the famous Burren winterage.
He speaks to Hannah Quinn-Mulligan about overcoming the recent storm damage and the impact that it has had on the farm, as well as his experience with producing red clover for silage on his improved grassland area for animal feed, and getting his nutrient management right.
Organic Matters Podcast is brought to you every Saturday by the Irish Organic Association. Our host Hannah Quinn-Mulligan will expertly guide you through each episode as we meet organic farmers and food producers from all over Ireland. We have been certifying organic farms and businesses for 40 years and we bring you a flavour of why organic matters now more than ever. Meet some of our fantastic members discussing how organic is central to their business. Tune in every Saturday at 12 noon.
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