Can you taste a place? It's a question some of the world's best chefs play with these days. In the first All You Can Eat Irish Times food podcast, Catherine Cleary has a story about beef that comes from a very special place in Ireland. She asks whether a system of Restaurant Supported Agriculture – where farmers and chefs work together – could keep good farming traditions alive. Cleary also meets a scientist who's managed what sometimes seems like an impossible feat: bridging the gap between farmers and environmentalists.
All You can Eat kicks off with a rant from our Pet Peeves Corner. Television producer Maire Kearney has had her fill of goats cheese and beetroot. As a vegetarian she charts the highs (few) and lows (many) of three decades of vegetarianism. Irish restaurants aren't at the races when it comes to satisfying a growing and disgruntled band of non meat eaters, she says.
Finally we end with Aftertaste, a potted history of foods remembered from childhood. This week it’s hot beefy Bovril, and the surprisingly multicultural story about the origins of this frightfully British brand.
We’d love to hear what you think of the podcast and any food stories you’d like to see featured in future podcasts. Email allyoucaneat@irishtimes.com.
