Dyed Green

The earliest known reference to the Irish practice of consuming blood as food dates back to the epic story of the Táin Bó Cúailnge, or the Cattle Raid of Cooley, in the 1st Century, in which warriors would live bleed animals and drink their warm blood before going into battle. We’ve had so many conversations about what Irish food is on this podcast, but until now, no one has made the case for blood—which may in fact be Ireland’s oldest food. In her new book, Blood, Guts, and Black Pudding: Ireland’s Dying Art of Blood as Food, West Cork-based writer Kate Ryan argues that blood—in the form of black pudding—is the perfect lens through which to understand Irish food culture as a whole.On this episode of Dyed Green, we speak with Kate about her hopes of “removing the ick factor” around blood as food and changing perceptions of black pudding. We talk about how women have played a vital role in developing unique recipes for black pudding & passing them down through generations; the variety of animal bloods used for puddings and their regional variations; how it is becoming more and more difficult to source fresh blood for puddings; and how Ireland can become a leader in the field of producing blood for food. We also discuss what is lost when our heritage traditions disappear and what we can do to help make sure that doesn’t happen.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. Photo of Kate Ryan by Joleen Cronin. Get full access to Sunwise at katemccabe.substack.com/subscribe

As far as chefs go, Goldie’s Aishling Moore might just be the GOAT. She’s won numerous awards and accolades for her food at Cork’s Goldie, where she practices gill-to-fin cuisine. Aishling plans menus according to what the day boats bring in and makes sure to use the entire fish; not only does this mean she needs to plan ahead, she also needs to be ready to change her menu at a moment’s notice. And lest you think these parameters would limit the flavors she works with, the appeal of her menu to the masses, or the overall experience of a night out to her guests—the atmosphere she creates and her food make clear her rare talent. As if that wasn’t enough, Aishling is hard working, an incredible role model to other chefs, and super fun to be around. On this episode of Dyed Green, we speak with Aishling about what it is like to be a woman in the kitchen in 2026, and how she was inspired from a young age by female producers and the entire Allen family at Ballymaloe. We also discuss Goldie’s secret language and how chefs can help to create a culture in the kitchen; the importance of being a good mentor to younger chefs; eliminating plastic from commercial kitchens; and how to make a good zesty ranch. 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

This past April, we were delighted to be the first tour group to experience Tomás Sharry and Máirtín Seoighe’s new project, Aran Currach Experience, on Inis Oírr, the smallest of the Aran Islands. We spent the day on the island learning how to plant potato ridges, building stone walls (now part of UNESCO’s Intangible Cultural Heritage list), and learning how currachs are made—before heading out on a lake to take the traditional boat for a spin. Not only did we have an incredible day being hosted by Tomás and Máirtín, we left wishing we could stay longer. Imagine living in a place where everyone knows everyone else (only about 300 people live on the island year-round), and helping your neighbors was second nature! On this edition of Dyed Green, we speak with Tomás and Máirtín about what it was like to grow up on an island; being raised with Irish as their first language; the history of the currach and their craftsmanship; and why they decided to start a tourist experience. We also discuss the incredible ham salad at Teach an Tae, Aran sweaters, and the impact their new business has had in their community.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

The Boyne Valley is such a unique and special place, perhaps most well known for its historical (Newgrange and the Hill of Tara live there) and mythological significance (the River Boyne runs through it, for starters). It also happens to be the place where farming in Ireland began, and so it should come as no surprise that this would be the place that birthed the Centre of Food Culture. The Centre is a social enterprise which believes that by preserving and celebrating Irish food culture, past, present and future, we will enhance people’s relationship with food, connect them to the source of their food and the people who produce it.On this week’s show, we speak with board member Olivia Duff and development manager Ella Ryan about how the Centre came to be, and how food is a sociological mouthpiece for everything else that is happening in the world. We talk about the depth of richness that’s present in the Boyne Valley—from the quality of the soil to the storytelling rooted in mythology and Pagan tradition—and how that rich history can be leveraged to help connect people to the source of their food.We also discuss the idea of looking to the past to inform our vision for the future; the Irish Producer’s Network; and the Centre’s incredible annual Samhain Festival, which takes place every year in November.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

We’re wading into new territory this week on Dyed Green, featuring a conversation with writer, editor, public speaker, and world traveler Laurie Woolever. Laurie’s debut memoir, Care & Feeding, which came out last year, covers her life in food and hospitality, her struggles with addiction, and her writing life. The book also delves into her relationships with two of the most prominent chef personalities of the past few decades: Mario Batali and Anthony Bourdain, both of whom she collaborated with on writing projects.It’s true—Laurie has not been to Ireland since she was 23! However, this only makes us more excited to be able to feature her as the host of our first memoir writing retreat in West Cork this September.On this week’s show, we speak with Laurie about how the food journalism landscape has changed over the last twenty years; toxic restaurant culture; finding yourself on the page through the craft of memoir; and the lessons she’s learned—and passes on—from the mentorship of Anthony Bourdain. We also discuss what our upcoming retreat will be like, so snag one of the few remaining seats while you can! We can’t wait to show her how much Ireland has changed, and to create new stories with you this autumn.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