In this extra episode we chat to a chef (Seaneen Sullivan) and an environmentalist (Odile Le Bolloch) about reducing food waste every day and especially during the holiday season. And we sneak preview a few items coming in our Christmas blockbuster episode next week.
Catherine interviews strategy consultant and “bon viveur” Jonathan O’Grady and app developer Matt McCann of Access Earth about their love of restaurants and how accessing them could be made easier for everyone.
Teaser: 'At the table, everyone is equal' by Juliana Adelman and Catherine Cleary
This episode Juliana interviewed Luke Glazzard, a chef who recently worked for the British Antarctic Survey. To hear what cooking at the South Pole used to be like, we spoke to Seamus Taaffe of the Athy Shackleton Museum. And Catherine looks forward to 'level Christmas.'
Juliana talks to chef Luke Glazzard about what it's like to work as a chef in the extreme environment that is the Antarctic and we hear from Seamus Taafe of Athy's Shackleton Museum about a chef from the 1950's who wrote a cookbook based on his time hunting, skinning and cooking some of the wildlife.
Catherine Cleary spoke to farmer Davi Leon who (with his wife Hazel) runs a CSA in Wicklow (https://wicklow.farm) and to scientist Jim McAdam of Queen's University Belfast who has been studying agroforestry for decades. Find a tree to hug (or just one to lean against) and have a listen. Photo of cows by Jane Shackleton. Music: 'Pork chops and gravy' performed and recorded by Ross Hannon 'Forest Music', The American Singer; Singing in Three Parts, Book VI, archive.org
Trees with Jim & Davi Teaser by Juliana Adelman and Catherine Cleary
This episode Juliana spoke to New Orleans entrepreneur Ericka Lassair about her food business (Diva Dawg Food Truck)and its ups and downs. Claire Cunningham filled us in on Lafcadio Hearn's time in New Orleans. Music: 'Pork chops and gravy' performed and recorded by Ross Hannon 'New Orleans Bump', Jelly Roll Morton, archive.org Japanese music with unidentified singer, archive.org Sounds: New Orleans street sounds from user _HAP_ on freesound.org https://freesound.org/people/_HAP_/sounds/401165/
This episode, Catherine Cleary spoke to Precious Matumba who arrived in Ireland from Zimbabwe seeking asylum and spent about a year in Mosney Direct Provision Center.
This episode Juliana interviews historian Hasia Diner of NYU about food and migration. Catherine tastes Aunt Babette's potato latkes. Music: Pork chops and gravy: performed and recorded by Ross Hannon America, ich lieb' dich: Archie Gottler, Gus Goldstein, King's Orchestra
Hasia Diner Teaser: "Eating was something the English did" by Juliana Adelman and Catherine Cleary
This week Catherine spoke to cookbook author Trish Deseine about her food adventures in France, past and present. Music: 'Pork Chops and Gravy' performed and produced by Ross Hannon 'C'est si bon', Yves Montand on archive.org https://archive.org/details/78_cest-si-bon_yves-montand-bob-castella-et-ses-rythmes-henri-betti-andr-hornez_gbia0125644b/C'EST+SI+BON+-+YVES+MONTAND+-+Bob+Castella+et+ses+Rythmes.flac 'La vie en rose', Edith Piaf on archive.org https://archive.org/details/78_la-vie-en-rose_edith-piad-guy-luypaerts-louiguy-edith-piaf_gbia0021326a/La+Vie+En+Rose+-+Edith+Piad+-+Guy+Luypaerts-restored.flac
Trish Deseine Teaser: "A huge delicious playground" by Juliana Adelman and Catherine Cleary
Juliana Adelman interviews her mother about a family cookery writer and about how she escaped from a childhood of formal family dinners and Catherine Cleary tastes the matriarch's Indian Pudding. Music: 'Pork chops and gravy' performed and produced by Ross Hannon. Find him on SoundCloud.
Juliana Adelman and Catherine Cleary discuss the new season. Catherine interviews writer and New Yorker Adam Gopnik about cooking during lockdown, his tumultuous relationship with the 19th C food writer Elizabeth Pannell and the future of restaurants. Catherine cooks and Juliana tastes Adam's 5C flan recipe. Music 'Pork Chops and Gravy' produced and recorded by Ross Hannon
Season 2 'One of the minority breed of cooking New Yorkers' by Juliana Adelman and Catherine Cleary