Sally Barnes, the only exclusive smoker of wild salmon in Ireland and a legend in the artisanal food world, was recently awarded a Lifetime Achievement Award by the Irish Food Writers’ Guild.  Born in Scotland, Sally washed up on the shores of West Cork with a fisherman husband. With a kiln that she procured from a man with a drinking debt, the young woman made sea-smoking history.   In our chat, Sally talks to us about her passion for the ocean and her concerns for its future. She delves into her experience as a Scottish woman in West Cork in the 1970s, and how she refined the process of her smoked fish, which is still made by hand and continues to be one of the most luxurious products in Ireland today. As a master of her craft, Sally has also begun to do fish-smoking workshops, transmitting her broad knowledge in her smokery, outside of Skibbereen, West Cork.   Dee and Mei were privileged to take a plunge with Sally Barnes, fishwife (her term, not ours!) and fish-whisperer, and understand her love for smoke, salt, salmon, and the sea.    For Sally’s fish and for more information about her fish smoking workshops: www.woodcocksmokery.ie  Special thanks to  the Celtic Ross Hotel in Rosscarbery, West Cork where this episode was recorded. www.celticrosshotel.com  Correction 8/04/2022: We originally said Sally was the last wild salmon smoker in Ireland. That was factually incorrect, there are several other smokers of wild salmon. She is the only smoker who exclusively smokes wild fish and does not use farmed or organic.

Sally Barnes, the only exclusive smoker of wild salmon in Ireland and a legend in the artisanal food world, was recently awarded a Lifetime Achievement Award by the Irish Food Writers’ Guild. Born in Scotland, Sally washed up on the shores of West Cork with a fisherman husband. With a kiln that she procured from a man with a drinking debt, the young woman made sea-smoking history.  In our chat, Sally talks to us about her passion for the ocean and her concerns for its future. She delves into her experience as a Scottish woman in West Cork in the 1970s, and how she refined the process of her smoked fish, which is still made by hand and continues to be one of the most luxurious products in Ireland today. As a master of her craft, Sally has also begun to do fish-smoking workshops, transmitting her broad knowledge in her smokery, outside of Skibbereen, West Cork.  Dee and Mei were privileged to take a plunge with Sally Barnes, fishwife (her term, not ours!) and fish-whisperer, and understand her love for smoke, salt, salmon, and the sea.  For Sally’s fish and for more information about her fish smoking workshops:<a href="http://www.woodcocksmokery.ie/" rel="nofollow" target="_blank"> www.woodcocksmokery.ie</a> Special thanks to  the Celtic Ross Hotel in Rosscarbery, West Cork where this episode was recorded. <a href="http://www.celticrosshotel.com" rel="nofollow" target="_blank">www.celticrosshotel.com</a> Correction 8/04/2022: We originally said Sally was the last wild salmon smoker in Ireland. That was factually incorrect, there are several other smokers of wild salmon. She is the only smoker who exclusively smokes wild fish and does not use farmed or organic.

S3 Ep11: Season Finale! Smoking Sally: A Conversation with Fish Smoker Sally Barnes

For Part 2 of our St. Patrick's special minisode and in celebration of the Celtic Ross Hotel's 25th birthday, we talk to two of the hotel’s local producers – Jeffa Gill of Durrus Cheese and Caroline Murphy of West Cork Eggs. Both multi-award winning women were born in England. They also belong to two distinct generations of producers, and hence have different stories to tell.  Legendary cheesemaker Jeffa Gill of Durrus made her first cheese in 1979, and together with Veronica Steele of Milleens, engendered the modern Irish farmhouse cheese movement. The semi-soft Durrus cheese is renowned all over the country for its pinkish-mottled rind and grassy, buttery flavour.  Self-dubbed “City Chic turned Country Chick” Caroline was born in London to Irish parents, and although she spent many childhood holidays in West Cork, she never thought she would end up there. Nevertheless, in 2009 (thirty years after Jeffa made her first cheese) she found herself husbanding her first flock of hens, which would eventually produce the West Cork eggs that are so coveted today.  Join us as we talk eggs and cheese, community, cottage farming, and most importantly, why women have been so crucial in shaping the West Cork artisanal food movement.  For more about Durrus cheese: https://www.durruscheese.com/  For more about West Cork eggs: https://www.neighbourfood.ie/producers/west-cork-eggs/8844  For more about the Celtic Ross Hotel: https://www.celticrosshotel.com/

For Part 2 of our St. Patrick's special minisode and in celebration of the Celtic Ross Hotel's 25th birthday, we talk to two of the hotel’s local producers – Jeffa Gill of Durrus Cheese and Caroline Murphy of West Cork Eggs. Both multi-award winning women were born in England. They also belong to two distinct generations of producers, and hence have different stories to tell. Legendary cheesemaker Jeffa Gill of Durrus made her first cheese in 1979, and together with Veronica Steele of Milleens, engendered the modern Irish farmhouse cheese movement. The semi-soft Durrus cheese is renowned all over the country for its pinkish-mottled rind and grassy, buttery flavour. Self-dubbed “City Chic turned Country Chick” Caroline was born in London to Irish parents, and although she spent many childhood holidays in West Cork, she never thought she would end up there. Nevertheless, in 2009 (thirty years after Jeffa made her first cheese) she found herself husbanding her first flock of hens, which would eventually produce the West Cork eggs that are so coveted today. Join us as we talk eggs and cheese, community, cottage farming, and most importantly, why women have been so crucial in shaping the West Cork artisanal food movement. For more about Durrus cheese:<a href="https://www.durruscheese.com/" rel="nofollow" target="_blank"> https://www.durruscheese.com/</a> For more about West Cork eggs:<a href="https://www.neighbourfood.ie/producers/west-cork-eggs/8844" rel="nofollow" target="_blank"> https://www.neighbourfood.ie/producers/west-cork-eggs/8844</a> For more about the Celtic Ross Hotel:<a href="https://www.celticrosshotel.com/" rel="nofollow" target="_blank"> https://www.celticrosshotel.com/</a>

S3: (West) Corking Good Food & Chats: A St. Patrick's Minisode from Celtic Ross Hotel: Part 2

We were honoured to be invited to the Celtic Ross Hotel in Rosscarbery to record as part of their celebration of their 25th birthday! Like many ventures in West Cork, the hotel is a family-owned business. Operated by the Wycherley family for over two decades, its welcome is cozy and warm and with ease, you’re made to feel at home.   West Cork is widely recognised in Ireland as the cradle of modern Irish artisan food. However, it is also one of the most international spots in Ireland, having attracted people from abroad since the 1950s which has informed its culinary culture.  For part 1 of our St. Patrick’s Special, we were delighted to talk to Scotsman Neil Grant, general manager of the Celtic Ross, about his childhood in Dundee and what brought him here. Plus Chef Laurentiu Samoila (known as Chef Lawrence) regales us of early days in Romania, and his time spent in France, Italy, and the UK before he, like so many others before him, succumbed to the West Cork allure.   Expect chat about pig nose-to-tail, Abernathy smokies, and gorgeous local sardines.  For more about the Celtic Ross Hotel -https://www.celticrosshotel.com/

We were honoured to be invited to the Celtic Ross Hotel in Rosscarbery to record as part of their celebration of their 25th birthday! Like many ventures in West Cork, the hotel is a family-owned business. Operated by the Wycherley family for over two decades, its welcome is cozy and warm and with ease, you’re made to feel at home.  West Cork is widely recognised in Ireland as the cradle of modern Irish artisan food. However, it is also one of the most international spots in Ireland, having attracted people from abroad since the 1950s which has informed its culinary culture. For part 1 of our St. Patrick’s Special, we were delighted to talk to Scotsman Neil Grant, general manager of the Celtic Ross, about his childhood in Dundee and what brought him here. Plus Chef Laurentiu Samoila (known as Chef Lawrence) regales us of early days in Romania, and his time spent in France, Italy, and the UK before he, like so many others before him, succumbed to the West Cork allure.  Expect chat about pig nose-to-tail, Abernathy smokies, and gorgeous local sardines. For more about the Celtic Ross Hotel -<a href="https://www.celticrosshotel.com/" rel="nofollow" target="_blank">https://www.celticrosshotel.com/</a>

S3: (West) Corking Good Food & Chats: A St. Patrick’s Minisode from Celtic Ross Hotel: Part 1

Aziz Krouch has been a chef in La Mamounia in Marrakesh (recently featured in Netflix's show Inventing Anna), La Medina in New York, and now he is the head chef of Marrakesh By Mindo on Capel Street in Dublin. As a child, he harvested cumin and made warqa pastry with his grandmother in the Atlas mountains. He has worked in Paris and has a pash for boeuf bourguignon.     From shopping in souks, tagines, and bisteeya, to almond ghriba and honey chebakia pastries at Ramadan, Aziz takes us through a tour of his rich and storied life and his understanding of Moroccan food. Why are certain fruits paired with certain meats? Why is the number 7 considered lucky in Morocco and how does that figure into the seven spices of ras el-hanout and the vegetables of couscous? How do dishes differ if they are from Tangier, Fez, or Casablanca?    We chat about chefs like Spanish-born Najat Kaanache and Moha Fedal, who are reviving the best way to cook Moroccan, which is long and slow.     Also, we talk about tea, a staple in Morocco, and which, according to Aziz, just like Moroccan food, requires patience.  Mentioned in this episode: Marrakesh by Mindo https://www.marrakesh.ie/  La Mamounia https://mamounia.com/en/ Chebakia pastry https://en.wikipedia.org/wiki/Chebakia Najat Kannache https://en.wikipedia.org/wiki/Najat_Kaanache  Moha Fedal: https://darmoha.ma/index.php/en/chef-moha.html

Aziz Krouch has been a chef in La Mamounia in Marrakesh (recently featured in Netflix's show <a href="https://www.youtube.com/watch?v=65xa8TG2G8o" rel="nofollow" target="_blank">Inventing Anna</a>), La Medina in New York, and now he is the head chef of <a href="https://www.marrakesh.ie/" rel="nofollow" target="_blank">Marrakesh By Mindo</a> on Capel Street in Dublin. As a child, he harvested cumin and made warqa pastry with his grandmother in the Atlas mountains. He has worked in Paris and has a pash for boeuf bourguignon.  From shopping in souks, tagines, and bisteeya, to almond ghriba and honey chebakia pastries at Ramadan, Aziz takes us through a tour of his rich and storied life and his understanding of Moroccan food. Why are certain fruits paired with certain meats? Why is the number 7 considered lucky in Morocco and how does that figure into the seven spices of ras el-hanout and the vegetables of couscous? How do dishes differ if they are from Tangier, Fez, or Casablanca? We chat about chefs like Spanish-born Najat Kaanache and Moha Fedal, who are reviving the best way to cook Moroccan, which is long and slow.  Also, we talk about tea, a staple in Morocco, and which, according to Aziz, just like Moroccan food, requires patience. Mentioned in this episode: Marrakesh by Mindo <a href="https://www.marrakesh.ie/" rel="nofollow" target="_blank">https://www.marrakesh.ie/</a> La Mamounia <a href="https://mamounia.com/en/" rel="nofollow" target="_blank">https://mamounia.com/en/</a> Chebakia pastry <a href="https://en.wikipedia.org/wiki/Chebakia" rel="nofollow" target="_blank">https://en.wikipedia.org/wiki/Chebakia</a> Najat Kannache <a href="https://en.wikipedia.org/wiki/Najat_Kaanache" rel="nofollow" target="_blank">https://en.wikipedia.org/wiki/Najat_Kaanache</a> Moha Fedal: <a href="https://darmoha.ma/index.php/en/chef-moha.html" rel="nofollow" target="_blank">https://darmoha.ma/index.php/en/chef-moha.html</a>

S3 Ep10: Exploring Moroccan Cuisine with Chef Aziz Krouch 

In this mini-episode, Mei quizzes Blanca on one of her favourite topics – Kitchens in Spanish film director Pedro Almodóvar's movies.    From the tenebrous kitchen in What Have I Done to Deserve This? to the airy 90s kitchen in Women on the Verge of a Nervous Breakdown, some of the most famous kitchens of the Almodóvar universe are discussed.   Plus Mei and Blanca discuss foods like flan and gazpacho that are quintessential to understanding Almodóvar himself, Spanish society and being a woman.  Almodovar has just released the movie Parallel Mothers with Penélope Cruz, one in which the kitchen tells us about the lives of the characters and his first openly political movie about the consequences of the Spanish Civil War.    Furthermore, Almodóvar recently edited the Director’s issue for W magazine in which Penélope Cruz, his longtime muse, is featured as an aspiring actress in a casting of the opera Carmen.    See a young Pedro in Spain’s most iconic cooking show Con las Manos en la Masa    Movies and shorts mentioned: What Have I Done to Deserve This? Women on the Verge of a Nervous Breakdown Pain and Glory The Cannibalistic Councillor

In this mini-episode, Mei quizzes Blanca on one of her favourite topics – Kitchens in Spanish film director Pedro Almodóvar's movies. From the tenebrous kitchen in What Have I Done to Deserve This? to the airy 90s kitchen in Women on the Verge of a Nervous Breakdown, some of the most famous kitchens of the Almodóvar universe are discussed. Plus Mei and Blanca discuss foods like flan and gazpacho that are quintessential to understanding Almodóvar himself, Spanish society and being a woman. Almodovar has just released the movie Parallel Mothers with Penélope Cruz, one in which the kitchen tells us about the lives of the characters and his first openly political movie about the consequences of the Spanish Civil War. Furthermore, Almodóvar recently edited the Director’s issue for <a href="https://www.wmagazine.com/culture/penelope-cruz-pedro-almodovar-parallel-mothers-interview" rel="nofollow" target="_blank">W magazine </a>in which Penélope Cruz, his longtime muse, is featured as an aspiring actress in a casting of the opera Carmen. See a young Pedro in Spain’s most iconic cooking show <a href="https://www.youtube.com/watch?v=Yz-Uh5rb9Tw" rel="nofollow" target="_blank">Con las Manos en la Masa</a> Movies and shorts mentioned: What Have I Done to Deserve This? Women on the Verge of a Nervous Breakdown Pain and Glory The Cannibalistic Councillor

S3: Minisode: In the Kitchens of Director Pedro Almodóvar 

It’s a trip down memory lane! As children, Blanca, Dee, and Mei inhaled the glossy pages of food magazines and the promises of far-flung worlds from the recipes and the stories that they contained. As a result, the three of us have written, fact-checked, test-kitchened, and been editors for magazines throughout our adult lives. Magazines are dear to us.  In this episode, we talk about long-form food journalism, gourmand elitism, and pretty food-styled pictures. We discuss how in Ireland, food publishing gave voice to female writers, some of whom were salty. We chat about test kitchens, about the future of food magazines and whether a tradition of “tested recipes” is financially viable on the publishing market today.  Gourmet, The Gourmand, Olive, Australian Women’s Weekly – we name-drop them all. Plus we sneak in a reference to our old host Julia Langbein, and the social media account ‘70s Dinner Party’ that has brought Dee and Mei much joy and laughter.  We mentioned too many publications to list here, but should you have a question, please contact us at hello@spicebags.ie.In this episode:  For food magazines: Ireland local libraries libby app   70s Dinner Party: Twitter and Instagram

It’s a trip down memory lane! As children, Blanca, Dee, and Mei inhaled the glossy pages of food magazines and the promises of far-flung worlds from the recipes and the stories that they contained. As a result, the three of us have written, fact-checked, test-kitchened, and been editors for magazines throughout our adult lives. Magazines are dear to us. In this episode, we talk about long-form food journalism, gourmand elitism, and pretty food-styled pictures. We discuss how in Ireland, food publishing gave voice to female writers, some of whom were salty. We chat about test kitchens, about the future of food magazines and whether a tradition of “tested recipes” is financially viable on the publishing market today. Gourmet, The Gourmand, Olive, Australian Women’s Weekly – we name-drop them all. Plus we sneak in a reference to our old host Julia Langbein, and the social media account ‘70s Dinner Party’ that has brought Dee and Mei much joy and laughter. We mentioned too many publications to list here, but should you have a question, please contact us at hello@spicebags.ie. In this episode: For food magazines: Ireland local libraries <a href="https://libbyapp.com/interview/welcome#doYouHaveACard" rel="nofollow" target="_blank">libby app</a> 70s Dinner Party: <a href="https://twitter.com/70s_party" rel="nofollow" target="_blank">Twitter</a> and <a href="https://www.instagram.com/70sdinnerparty/" rel="nofollow" target="_blank">Instagram</a>

S3 Ep9: Eat Your Words: Food Magazines

We celebrated the first day of Lunar New Year, on February 1st, in a very special way this year by recording this mini-episode of Spice Bags in the Guinness Storehouse!  We are delighted to have been invited to record in the Guinness Storehouse as part of their celebrations for the Dublin Lunar New Year Festival. Guinness has exported its dark, iconic brew to East Asia starting from the early 19th century, and so we were honoured to be in their beautiful Connoisseur bar discussing New Year holiday food, traditions, and, of course, Guinness.     Joining us is executive chef of the Guinness Storehouse, John Bueno, whose Lunar New Year dish in 1837 restaurant of Black Pepper and Guinness Short Rib of Beef is in collaboration with Terry Yang of Stoneybatter’s Hakkahan. What Asian foods pair well with Guinness? What's his craziest Guinness food venture? Bueno is from the Philippines, home of the world's oldest Chinatown, so he also shares some Filipino Lunar New Year memories.     Next, Taiwan-born Yvonne Kennedy and Korean-born Carol Cherico give us a tantalizing glimpse into their traditions and how they celebrate the New Year in Ireland. Moreover, Yvonne and Carol have lived in a number of places (including California, Connecticut, Beijing, Seoul) so their memories and knowledge offer a broad scope.   Tune in to hear about red versus white envelopes, Filipino mooncakes, hot pot, rice cakes, and yes, most importantly, Lunar New Year drinking etiquette!     A big thank you to the Guinness Storehouse for including us in their Lunar New Year celebrations.    LINKS For more about Lunar New Year at Guinness Storehouse For more about the Dublin Lunar New Year Festival  Hakkahan Dublin

We celebrated the first day of Lunar New Year, on February 1st, in a very special way this year by recording this mini-episode of Spice Bags in the Guinness Storehouse! We are delighted to have been invited to record in the Guinness Storehouse as part of their celebrations for the Dublin Lunar New Year Festival. Guinness has exported its dark, iconic brew to East Asia starting from the early 19th century, and so we were honoured to be in their beautiful Connoisseur bar discussing New Year holiday food, traditions, and, of course, Guinness.  Joining us is executive chef of the Guinness Storehouse, John Bueno, whose Lunar New Year dish in 1837 restaurant of Black Pepper and Guinness Short Rib of Beef is in collaboration with Terry Yang of Stoneybatter’s Hakkahan. What Asian foods pair well with Guinness? What's his craziest Guinness food venture? Bueno is from the Philippines, home of the world's oldest Chinatown, so he also shares some Filipino Lunar New Year memories.  Next, Taiwan-born Yvonne Kennedy and Korean-born Carol Cherico give us a tantalizing glimpse into their traditions and how they celebrate the New Year in Ireland. Moreover, Yvonne and Carol have lived in a number of places (including California, Connecticut, Beijing, Seoul) so their memories and knowledge offer a broad scope.  Tune in to hear about red versus white envelopes, Filipino mooncakes, hot pot, rice cakes, and yes, most importantly, Lunar New Year drinking etiquette!    A big thank you to the Guinness Storehouse for including us in their Lunar New Year celebrations.  LINKS For more about Lunar New Year at <a href="https://www.guinness-storehouse.com/en/lunar-new-year%20" rel="nofollow" target="_blank">Guinness Storehouse</a> For more about the <a href="https://www.dublinlunarnewyear.ie/" rel="nofollow" target="_blank">Dublin Lunar New Year Festival</a> <a href="https://www.instagram.com/hakkahan_dublin/" rel="nofollow" target="_blank">Hakkahan Dublin</a>

S3: Minisode: Celebrating Lunar New Year at the Guinness Storehouse 

We're back after our mid-season break with a jam-packed episode, which we're delighted to say is sponsored by the Dublin Lunar New Year festival, whose lineup (from 26 January – 6 February) of food, art, music, and lectures pays tribute to the different cultures that celebrate this holiday here in Ireland.     Chúc mừng năm moi, Saehae bok mani badeuseyo and Gongxi facai!   To mark the Lunar New Year starting on February 1, Mei, Blanca and Dee discuss New Year foods from Singaporean fish toss to Korean ddok (rice cakes) and the role that phonetic puns play in Chinese New Year foods. New Year fashion tips are shared (you don't want to wear the wrong thing and bring bad luck!) and we touch on what is many people’s favourite New Year tradition: cash in fancy red envelopes.    Next, Blanca and Dee are joined by @foodstagram.ie duo Irah Mari &amp; Lou Jurelle (Jelly) who are two of Ireland's rising stars of Instagram and TikTok. Born in Dubai and Singapore, these two Filipino/Irish girls’ Toonsbridge cannoli TikTok video took the city by storm – if you haven't seen it, check it out! These culinary influencers are known for their charm, winsome photos and videos, and real knowledge about restaurants and recipes, with a spotlight on Asian and international flavours.  Spice Bags chat with them about the room that is the soul of many homes around the world (but not all!) – the kitchen. This room can be a mirror into a person’s heritage, character, habits, but more importantly, if they have loads of money, their taste. Tune in to find out what we think about all types of kitchens from pretentious to one-pot ones. Also, discover what Irah calls “dirty” kitchens, what Blanca really thinks about Agas and Dee's keen interest in the use of movie kitchens as murder scenes.   Follow Foodstagram.ie on:  https://www.instagram.com/foodstagram.ie/ https://www.tiktok.com/@foodstagram.ie  For information about Dublin Lunar New Year:  https://www.dublinlunarnewyear.ie/    For details &amp; to book tickets for our Sunday, Feb 6 Spice Bags Dublin Lunar New Year event: https://www.eventbrite.ie/e/239577251007

We're back after our mid-season break with a jam-packed episode, which we're delighted to say is sponsored by the Dublin Lunar New Year festival, whose lineup (from 26 January – 6 February) of food, art, music, and lectures pays tribute to the different cultures that celebrate this holiday here in Ireland.  Chúc mừng năm moi, Saehae bok mani badeuseyo and Gongxi facai! To mark the Lunar New Year starting on February 1, Mei, Blanca and Dee discuss New Year foods from Singaporean fish toss to Korean ddok (rice cakes) and the role that phonetic puns play in Chinese New Year foods. New Year fashion tips are shared (you don't want to wear the wrong thing and bring bad luck!) and we touch on what is many people’s favourite New Year tradition: cash in fancy red envelopes. Next, Blanca and Dee are joined by @<a href="http://foodstagram.ie/" rel="nofollow" target="_blank">foodstagram.ie</a> duo Irah Mari &amp; Lou Jurelle (Jelly) who are two of Ireland's rising stars of Instagram and TikTok. Born in Dubai and Singapore, these two Filipino/Irish girls’ Toonsbridge cannoli TikTok video took the city by storm – if you haven't seen it, check it out! These culinary influencers are known for their charm, winsome photos and videos, and real knowledge about restaurants and recipes, with a spotlight on Asian and international flavours. Spice Bags chat with them about the room that is the soul of many homes around the world (but not all!) – the kitchen. This room can be a mirror into a person’s heritage, character, habits, but more importantly, if they have loads of money, their taste. Tune in to find out what we think about all types of kitchens from pretentious to one-pot ones. Also, discover what Irah calls “dirty” kitchens, what Blanca really thinks about Agas and Dee's keen interest in the use of movie kitchens as murder scenes.  Follow <a href="http://Foodstagram.ie" rel="nofollow" target="_blank">Foodstagram.ie</a> on:<a href="https://www.instagram.com/foodstagram.ie/" rel="nofollow" target="_blank"> https://www.instagram.com/foodstagram.ie/</a> <a href="https://www.tiktok.com/@foodstagram.ie" rel="nofollow" target="_blank">https://www.tiktok.com/@foodstagram.ie</a> For information about Dublin Lunar New Year: <a href="https://www.dublinlunarnewyear.ie/" rel="nofollow" target="_blank">https://www.dublinlunarnewyear.ie/</a> For details &amp; to book tickets for our Sunday, Feb 6 Spice Bags Dublin Lunar New Year event: <a href="https://www.eventbrite.ie/e/239577251007" rel="nofollow" target="_blank">https://www.eventbrite.ie/e/239577251007</a>

S3 Ep8: Lunar New Year & Kitchen Talk with Foodstagram.ie Duo

In this episode, we are joined by Bart Pawlukojc, the chef/owner of Arán artisan bakery and bistro in Kilkenny, and Kamila Bystrzonowska, the chef/owner of award-winning MOMO restaurant in Waterford.     On the table: What was it like to live and eat in Poland under communist rule? Why are there so few Polish restaurants in Ireland? What is the Polish personality and how does it affect the cuisine? Are there similarities between Ireland and Poland –in identity, and their attitudes towards food?     There are 123,000 Polish living in Ireland right now; bringing with them history, literature, language, music, and a cuisine that is rich with pickles, wild mushrooms, smoked meats, consommé, and honey.     From bartering pigs, foraging sorrel, to grandparent beekeepers, Bart and Kamila offer a tasty glimpse into a country whose inhabitants are so influential in Ireland today.                                                     *******************  Mentioned in this episode: MOMO Restaurant, Waterford  Arán Artisan Bakery &amp; Bistro, Kilkenny Gorące Gary u Barbary Kuchary, Moore Street Shopping Mall, D1 Cork &amp; Fork, Comix Café, Kinsale Road, Cork Traditional Polish Bakery  Getting to Know SpiceBags Our podcast episodes come in three delectable flavours: Deep dives – comprehensive explorations into a country’s cuisine. Staple chats – where we dish about a topic amongst ourselves. Interviews – with individuals who have been impactful on the international Irish scene.   Pick a flavour, we hope you like more than one! 

In this episode, we are joined by Bart Pawlukojc, the chef/owner of Arán artisan bakery and bistro in Kilkenny, and Kamila Bystrzonowska, the chef/owner of award-winning MOMO restaurant in Waterford. On the table: What was it like to live and eat in Poland under communist rule? Why are there so few Polish restaurants in Ireland? What is the Polish personality and how does it affect the cuisine? Are there similarities between Ireland and Poland –in identity, and their attitudes towards food? There are 123,000 Polish living in Ireland right now; bringing with them history, literature, language, music, and a cuisine that is rich with pickles, wild mushrooms, smoked meats, consommé, and honey. From bartering pigs, foraging sorrel, to grandparent beekeepers, Bart and Kamila offer a tasty glimpse into a country whose inhabitants are so influential in Ireland today.                                                    ******************* Mentioned in this episode: <a href="https://momorestaurant.ie/" rel="nofollow" target="_blank">MOMO Restaurant</a>, Waterford <a href="https://www.arankilkenny.ie/" rel="nofollow" target="_blank">Arán Artisan Bakery &amp; Bistro</a>, Kilkenny <a href="http://goracegary.ie/" rel="nofollow" target="_blank">Gorące Gary u Barbary Kuchary</a>, Moore Street Shopping Mall, D1 <a href="https://comix.ie/" rel="nofollow" target="_blank">Cork &amp; Fork</a>, Comix Café, Kinsale Road, Cork <a href="http://www.polishbakery.eu/" rel="nofollow" target="_blank">Traditional Polish Bakery</a> Getting to Know SpiceBags Our podcast episodes come in three delectable flavours: Deep dives – comprehensive explorations into a country’s cuisine. Staple chats – where we dish about a topic amongst ourselves. Interviews – with individuals who have been impactful on the international Irish scene.  Pick a flavour, we hope you like more than one!

S3 Ep7: Poland: Beyond Pierogi & Pickles

Sevgi Tüzel-Conghaile, founder of the Dublin-based A Wine Idea, is one of the most impressive females in the Irish wine world. Born in Turkey, she is an Oenologist &amp; Viticulturist.   Sevgi, after her graduation in Food Engineering, followed her dream to become a winemaker in her home country before relocating to France to study her MSc in Oenology &amp; Viticulture in Montpellier SupAgro and Bordeaux Sciences Agro. She continued her studies at the prestigious Hochschule Geisenheim University in Germany while living in the renowned wine region of Mosel. Among many other accomplishments, Sevgi also completed a certified course taught by Masters of Wine (MW) Romana Echensperger MW, Alison Flemming MW, Caro Maurer MW, Josef Schuller MW, Frank Smulders MW, among others.    She also married a man from Connemara, so we may need to thank him for her presence in this country!    How can one make wine accessible? Who has the better wine palate, men or women? Also, Sevgi shares some of her favourite dishes from her native Turkey, like dolma, manti, and kibbeh, her love for cooking Turkish, the “Mediterr-Asian” trend, and her favourite wine bars in Ireland.     Finally, she addresses the question, is there a future for Turkish wine?  As mentioned in this episode A Wine Idea Sakhalin restaurant Geisenheim Institute  Getting to Know SpiceBags Our podcast episodes come in three delectable flavours: Deep dives – comprehensive explorations into a country’s cuisine. Staple chats – where we dish about a topic amongst ourselves. Interviews – with individuals who have been impactful on the international Irish scene.   Pick a flavour, we hope you like more than one! 

Sevgi Tüzel-Conghaile, founder of the Dublin-based A Wine Idea, is one of the most impressive females in the Irish wine world. Born in Turkey, she is an Oenologist &amp; Viticulturist. Sevgi, after her graduation in Food Engineering, followed her dream to become a winemaker in her home country before relocating to France to study her MSc in Oenology &amp; Viticulture in <a href="https://www.montpellier-supagro.fr/" rel="nofollow" target="_blank">Montpellier SupAgro</a> and <a href="https://www.agro-bordeaux.fr/" rel="nofollow" target="_blank">Bordeaux Sciences Agro</a>. She continued her studies at the prestigious <a href="https://www.hs-geisenheim.de/en/" rel="nofollow" target="_blank">Hochschule Geisenheim University</a> in Germany while living in the renowned wine region of Mosel. Among many other accomplishments, Sevgi also completed a certified course taught by <a href="https://www.mastersofwine.org/" rel="nofollow" target="_blank">Masters of Wine (MW)</a> Romana Echensperger MW, Alison Flemming MW, Caro Maurer MW, Josef Schuller MW, Frank Smulders MW, among others.  She also married a man from Connemara, so we may need to thank him for her presence in this country!  How can one make wine accessible? Who has the better wine palate, men or women? Also, Sevgi shares some of her favourite dishes from her native Turkey, like dolma, manti, and kibbeh, her love for cooking Turkish, the “Mediterr-Asian” trend, and her favourite wine bars in Ireland.   Finally, she addresses the question, is there a future for Turkish wine? As mentioned in this episode <a href="https://www.awineidea.ie/" rel="nofollow" target="_blank">A Wine Idea</a> <a href="https://sakhalin-bodrum.wrf.su/eng/" rel="nofollow" target="_blank">Sakhalin restaurant</a> <a href="https://en.wikipedia.org/wiki/Geisenheim_Grape_Breeding_Institute" rel="nofollow" target="_blank">Geisenheim Institute</a> Getting to Know SpiceBags Our podcast episodes come in three delectable flavours: Deep dives – comprehensive explorations into a country’s cuisine. Staple chats – where we dish about a topic amongst ourselves. Interviews – with individuals who have been impactful on the international Irish scene.  Pick a flavour, we hope you like more than one!

S3 Ep6: Wine not? In Conversation with Sevgi Tüzel-Conghaile

Sometimes the clearest way to see yourself is through a foreigner's eyes.Named after everyone's favorite Chinese-Irish deep-fried drunk snack, Spice Bags is a podcast about food in Ireland and beyond. Multi-cultural hosts Blanca, Mei and Dee--a Spanish food researcher, a Chinese American writer, and an Irish writer and editor--ask questions like: How did one enterprising Indian expat create a market for Indian cuisine in Dublin? Why are so many Irish cheeses made by women? Why is Irish tea different from that in the rest of the world? We also talk to the immigrants who are shaping the new Irish culinary scene.Find answers, laughs and interviews with Ireland's most interesting chefs and authors here.Spice Bags is part of the HeadStuff Podcast Network (https://www.headstuff.org/spice-bags)

Wrapped foods are the femme fatales of the culinary world in that they exude an irresistible allure.     From maki and jambon to agnolotti and bisteeya, Blanca, Dee, and Mei discuss these most enticing edibles. We converse about the myriad of wraps out there – rice paper, masa, yuba, banana leaves, warqua, and seaweed.     Wrapped foods are easy to eat, but often laborious to make. They’ve been called “gateway” foods to international cuisines; someone might be cautious about Chinese or Mexican, but give them a dumpling or taco, and they will gobble it!    Did the Chinese dumpling come from Turkey? Have wrapped sandwiches and burritos done one star turn too many? Plus co-host Blanca confesses an abiding passion for the American country fair staple, the corndog!  Let’s just say that we have our wraps covered.  Correction: Mei said that Kashing does not have chang-fun with crispy bean curd. It is now on the menu.  Mentioned in this episode: Cranky Yankee Corn Dogs Sabenero Cheese (for taqueños)  PIcado Mexican PantryL. Mulligan Grocer (Scotch egg) Al-sham Bakery in Cork Kashing Restaurant Gursha Restaurant Follow the Camino (Empanada Gallega)  Las Muns (Empanadas)  Wrap &amp; Roll (Wrap restaurant in Ho Chi Minh City, Ho Chi Minh City  Vietnam)  Getting to Know SpiceBags  Our podcast episodes come in three delectable flavours:  Deep dives – comprehensive explorations into a country’s cuisine.  Staple chats – where we dish about a topic amongst ourselves.  Interviews – with individuals who have been impactful on the international Irish scene.   Pick a flavour, we hope you like more than one! 

Wrapped foods are the femme fatales of the culinary world in that they exude an irresistible allure.  From maki and jambon to agnolotti and bisteeya, Blanca, Dee, and Mei discuss these most enticing edibles. We converse about the myriad of wraps out there – rice paper, masa, yuba, banana leaves, warqua, and seaweed.  Wrapped foods are easy to eat, but often laborious to make. They’ve been called “gateway” foods to international cuisines; someone might be cautious about Chinese or Mexican, but give them a dumpling or taco, and they will gobble it! Did the Chinese dumpling come from Turkey? Have wrapped sandwiches and burritos done one star turn too many? Plus co-host Blanca confesses an abiding passion for the American country fair staple, the corndog! Let’s just say that we have our wraps covered. Correction: Mei said that Kashing does not have chang-fun with crispy bean curd. It is now on the menu. Mentioned in this episode: <a href="https://www.corndogs.ie/" rel="nofollow" target="_blank">Cranky Yankee Corn Dogs</a> <a href="https://www.sabanerocheese.com/shop/xiuti2qdrz280iptyiuw1c87tfpbtb" rel="nofollow" target="_blank">Sabenero Cheese</a> (for taqueños) <a href="https://www.picadomexican.com/" rel="nofollow" target="_blank">PIcado Mexican Pantry</a><a href="http://www.lmulligangrocer.com/" rel="nofollow" target="_blank">L. Mulligan Grocer</a> (Scotch egg) <a href="https://www.instagram.com/alsham_bakery_ireland/?hl=en" rel="nofollow" target="_blank">Al-sham Bakery in Cork</a> <a href="https://ka-shing-chinese-restaurant-restaurant.business.site/" rel="nofollow" target="_blank">Kashing Restaurant</a> <a href="https://www.gursha.ie/" rel="nofollow" target="_blank">Gursha Restaurant</a> <a href="https://followthecamino.com/en/" rel="nofollow" target="_blank">Follow the Camino</a> (Empanada Gallega) <a href="https://lasmuns.com/" rel="nofollow" target="_blank">Las Muns</a> (Empanadas) <a href="http://wrap-roll.com/en" rel="nofollow" target="_blank">Wrap &amp; Roll</a> (Wrap restaurant in Ho Chi Minh City, Ho Chi Minh City  Vietnam) Getting to Know SpiceBags Our podcast episodes come in three delectable flavours: Deep dives – comprehensive explorations into a country’s cuisine. Staple chats – where we dish about a topic amongst ourselves. Interviews – with individuals who have been impactful on the international Irish scene.  Pick a flavour, we hope you like more than one!

S3 Ep5: It's A Wrap

Richie Castillo is founder and chef of the Filipino Dublin pop-up venture Bahay, and  former chef of Clanbrassil House and Bastible. Although Irish, he’s a global guy. Richie’s father is Filipino, his mother is from Kerry but born in Jordan; his parents married in Jerusalem, and he grew up in Knocklyon with summers in the Philippines.   Richie chats to us about cooking influences in his life (his dad, his Kerry grandmother), takes us on a tour of his favorite Filipino dishes like suckling pig lechon and adobo, and explains the mystique of the bittersweet citrus fruit calamansi. He talks about the Spanish connection to Filipino history and cuisine. Also he answers burning questions, like what’s banana ketchup and why do we need to be eating it now?   Richie also tells us about Bahay’s menu and his future plans. Bahay means “home” in Tagalog, and Richie’s venture Bahay expresses all the diverse inspirations that make up his house. Richie’s Bahay is an amalgam --  pinch of this, a douse of that, uniquely Richie Castillo, and tremendously exciting indeed.     For more about Richie Castillo and Bahay, Instagram @bahay_dub   Mentioned in this episode: Nicole Ponesca, I am Filipino and This is How We Cook Pinoy Sari Sari Store, 25-26 Mary Street Little, Smithfield, Dublin 7, D07 DP03; 112-113 George's Street Lower, Dún Laoghaire, Dublin, A96 AK31   Our Spice Bags podcasts come in three flavours: deep dives -- comprehensive explorations into a country’s cuisine, staple chats -- where we dish about a topic amongst ourselves, and interviews with individuals who have been impactful on the international Irish scene. Pick a flavour, we hope you like more than one!

Richie Castillo is founder and chef of the Filipino Dublin pop-up venture Bahay, and  former chef of Clanbrassil House and Bastible. Although Irish, he’s a global guy. Richie’s father is Filipino, his mother is from Kerry but born in Jordan; his parents married in Jerusalem, and he grew up in Knocklyon with summers in the Philippines. Richie chats to us about cooking influences in his life (his dad, his Kerry grandmother), takes us on a tour of his favorite Filipino dishes like suckling pig lechon and adobo, and explains the mystique of the bittersweet citrus fruit calamansi. He talks about the Spanish connection to Filipino history and cuisine. Also he answers burning questions, like what’s banana ketchup and why do we need to be eating it now? Richie also tells us about Bahay’s menu and his future plans. Bahay means “home” in Tagalog, and Richie’s venture Bahay expresses all the diverse inspirations that make up his house. Richie’s Bahay is an amalgam --  pinch of this, a douse of that, uniquely Richie Castillo, and tremendously exciting indeed.   For more about Richie Castillo and Bahay, Instagram @bahay_dub Mentioned in this episode: <a href="https://www.amazon.co.uk/I-Am-Filipino-Nicole-Ponseca/dp/1579657672/ref=sr_1_1?crid=2FKDWT23AJX7U&amp;dchild=1&amp;keywords=i+am+filipino+cookbook&amp;qid=1635290752&amp;sprefix=I+am+fil%2Caps%2C140&amp;sr=8-1" rel="nofollow" target="_blank">Nicole Ponesca, I am Filipino and This is How We Cook</a> Pinoy Sari Sari Store, 25-26 Mary Street Little, Smithfield, Dublin 7, D07 DP03; 112-113 George's Street Lower, Dún Laoghaire, Dublin, A96 AK31 Our Spice Bags podcasts come in three flavours: deep dives -- comprehensive explorations into a country’s cuisine, staple chats -- where we dish about a topic amongst ourselves, and interviews with individuals who have been impactful on the international Irish scene. Pick a flavour, we hope you like more than one!

S3 Ep4: Exploring Filipino Cuisine with Richie Castillo

Blanca, Dee, and Mei have radically different relationships with cooking schools. Dee, always inquisitive, signs up for a cooking class every time she travels; deep-diving Blanca is a Cordon Bleu graduate (pictured) who has not only taken cooking classes but also taught quite a few; and Mei refuses to take a cooking class, mainly because her Chinese side doesn’t want to be publicly shamed when she fails!  Cooking schools that make you cry. Cooking schools with hot instructors. Cooking schools that are a waste of money. Cooking schools that provide a unique window into a place that might have gone hereto undiscovered. Community kitchen cooking schools. Books about cooking schools. From Madrid to Cork, Cape Town and the CIA, we’ve got your cooking school questions covered in this latest episode of Spice Bags.   Mentioned in this episode: Ballymaloe Cookery School Le Cordon Bleu Alambique Books for Cooks Woodcock Smokery River Cottage Cookery School Cape Malay Cooking Safari Kevin Thornton's Kooks Picado Mexican Virtual Kitchen Aoife Noonan Masterclasses

Blanca, Dee, and Mei have radically different relationships with cooking schools. Dee, always inquisitive, signs up for a cooking class every time she travels; deep-diving Blanca is a Cordon Bleu graduate (pictured) who has not only taken cooking classes but also taught quite a few; and Mei refuses to take a cooking class, mainly because her Chinese side doesn’t want to be publicly shamed when she fails! Cooking schools that make you cry. Cooking schools with hot instructors. Cooking schools that are a waste of money. Cooking schools that provide a unique window into a place that might have gone hereto undiscovered. Community kitchen cooking schools. Books about cooking schools. From Madrid to Cork, Cape Town and the CIA, we’ve got your cooking school questions covered in this latest episode of Spice Bags. Mentioned in this episode: <a href="http://www.cookingisfun.ie/" rel="nofollow" target="_blank">Ballymaloe Cookery School</a> <a href="https://www.cordonbleu.edu/london/home/en" rel="nofollow" target="_blank">Le Cordon Bleu</a> <a href="https://www.alambique.com/" rel="nofollow" target="_blank">Alambique</a> <a href="https://www.booksforcooks.com/" rel="nofollow" target="_blank">Books for Cooks</a> <a href="https://www.woodcocksmokery.com/shop-masterclasses/full-day-smoking-course" rel="nofollow" target="_blank">Woodcock Smokery</a> <a href="https://www.rivercottage.net/" rel="nofollow" target="_blank">River Cottage Cookery School</a> <a href="https://andulela.com/the_specials/cape-malay-cooking-safari/" rel="nofollow" target="_blank">Cape Malay Cooking Safari</a> <a href="https://www.kevinthorntonskooks.com/" rel="nofollow" target="_blank">Kevin Thornton's Kooks</a> <a href="https://www.picadomexican.com/pages/classes" rel="nofollow" target="_blank">Picado Mexican Virtual Kitchen</a> <a href="https://www.aoifenoonan.com/" rel="nofollow" target="_blank">Aoife Noonan Masterclasses</a>

S3 Ep3: Cooking Schools

James Oseland

James Oseland is a multi-award winning writer, former editor-in-chief of the American food magazines Saveur and Rodale's Organic Life, and one of the most hailed arbiters of the international food world. His first cookbook, Cradle of Flavor, about the cuisines of Indonesia, Malaysia, and Singapore, earned him his first James Beard award. Jim has also been a filmmaker, actor, and fashion and music journalist, and his memoir Jimmy Neurosis is a vivid and heartfelt recollection of his early gay punk days.    Jim’s latest project, a series of books, World Food published by Ten Speed Press/Penguin, reflects his passionate curiosity about cultures and his ability not only to enjoy food but also to connect with the people who make it.   On the heels of the publication of World Food: Mexico City and the eve of the publication of World Food: Paris (October), Jim chats with Spice Bags about far flung places like Greece, Queens and Jakarta. What are his thoughts about writing, research, and respectful cultural appropriation? Where would he send someone in his recently adopted home of Mexico City? (It’s not a fancy restaurant.) Finally, he brings us back to one of his favorite places, which is the kitchen, and the process of chronicling the people who inhabit it.   Travelers, writers, eaters and readers: take some tips from James Oseland! We certainly have.  **   We recorded this episode remotely with James Oseland in Mexico City, so forgive the occasional, three-second delay.  World Food: Mexico City is sold in Ireland by Picado Mexican Pantry, 44A Richmond St S, Saint Kevin's, Dublin 2 https://www.picadomexican.com/  **    For more about James Oseland and World Food https://www.jamesoseland.com/ Monica Patino https://delirio.mx/    On Greece:  https://www.saveur.com/article/Travels/Far-Side-of-the-Mountains-Epirus/  Cradle of Flavor https://www.amazon.com/Cradle-Flavor-Indonesia-Singapore-Malaysia/dp/0393054772 JImmy Neurosis https://www.harpercollins.com/products/jimmy-neurosis-james-oseland?variant=32206454325282  https://www.rollingstone.com/culture/culture-features/book-review-james-oselands-jimmy-neurosis-is-a-vibrant-coming-of-age-memoir-783606/

James Oseland is a multi-award winning writer, former editor-in-chief of the American food magazines <a href="https://en.wikipedia.org/wiki/Saveur" rel="nofollow" target="_blank">Saveur</a> and Rodale's Organic Life, and one of the most hailed arbiters of the international food world. His first cookbook, Cradle of Flavor, about the cuisines of Indonesia, Malaysia, and Singapore, earned him his first James Beard award. Jim has also been a filmmaker, actor, and fashion and music journalist, and his memoir Jimmy Neurosis is a vivid and heartfelt recollection of his early gay punk days.   Jim’s latest project, a series of books, World Food published by Ten Speed Press/Penguin, reflects his passionate curiosity about cultures and his ability not only to enjoy food but also to connect with the people who make it.  On the heels of the publication of World Food: Mexico City and the eve of the publication of World Food: Paris (October), Jim chats with Spice Bags about far flung places like Greece, Queens and Jakarta. What are his thoughts about writing, research, and respectful cultural appropriation? Where would he send someone in his recently adopted home of Mexico City? (It’s not a fancy restaurant.) Finally, he brings us back to one of his favorite places, which is the kitchen, and the process of chronicling the people who inhabit it.  Travelers, writers, eaters and readers: take some tips from James Oseland! We certainly have. **  We recorded this episode remotely with James Oseland in Mexico City, so forgive the occasional, three-second delay. World Food: Mexico City is sold in Ireland by Picado Mexican Pantry, 44A Richmond St S, Saint Kevin's, Dublin 2 <a href="https://www.picadomexican.com/" rel="nofollow" target="_blank">https://www.picadomexican.com/</a> **    For more about James Oseland and World Food <a href="https://www.jamesoseland.com/" rel="nofollow" target="_blank">https://www.jamesoseland.com/</a> Monica Patino <a href="https://delirio.mx/" rel="nofollow" target="_blank">https://delirio.mx/</a> On Greece:  <a href="https://www.saveur.com/article/Travels/Far-Side-of-the-Mountains-Epirus/" rel="nofollow" target="_blank">https://www.saveur.com/article/Travels/Far-Side-of-the-Mountains-Epirus/</a> Cradle of Flavor <a href="https://www.amazon.com/Cradle-Flavor-Indonesia-Singapore-Malaysia/dp/0393054772" rel="nofollow" target="_blank">https://www.amazon.com/Cradle-Flavor-Indonesia-Singapore-Malaysia/dp/0393054772</a> JImmy Neurosis <a href="https://www.harpercollins.com/products/jimmy-neurosis-james-oseland?variant=32206454325282" rel="nofollow" target="_blank">https://www.harpercollins.com/products/jimmy-neurosis-james-oseland?variant=32206454325282</a> <a href="https://www.rollingstone.com/culture/culture-features/book-review-james-oselands-jimmy-neurosis-is-a-vibrant-coming-of-age-memoir-783606/" rel="nofollow" target="_blank">https://www.rollingstone.com/culture/culture-features/book-review-james-oselands-jimmy-neurosis-is-a-vibrant-coming-of-age-memoir-783606/</a>

S3 Ep2: World Food: An Interview with Author James Oseland 

Brazil is a vast multicultural food lab where you find a myriad of flours, Amazonian, African and Asian ingredients and Portuguese inspired sweets. As more Brazilians come to Ireland, we are starting to see more exciting food ventures from Brazilian style sushi to steakhouses. In this episode, we do a whirlwind tour of Brazilian businesses and meet the charismatic baker and entrepreneur Fabiano Mayor of Sugar Loaf Bakery in Dublin who tells us about the Brazilian sweets and food history, Euzana Forkan, Masters student in gastronomy at TU Dublin tells us about cassava, the versatile root that underpins so much of Brazilian food culture. Finally, Pedro Ferraz, executive chef for Bodytonic group (Wigwam &amp; Bernard Shaw) tells us that Russian beef stroganoff is a Brazilian family dish!    Instagram @sugarloafdublin @wigwamdublin  References  Brazilian food by Thiago Castanho

Brazil is a vast multicultural food lab where you find a myriad of flours, Amazonian, African and Asian ingredients and Portuguese inspired sweets. As more Brazilians come to Ireland, we are starting to see more exciting food ventures from Brazilian style sushi to steakhouses. In this episode, we do a whirlwind tour of Brazilian businesses and meet the charismatic baker and entrepreneur Fabiano Mayor of Sugar Loaf Bakery in Dublin who tells us about the Brazilian sweets and food history, Euzana Forkan, Masters student in gastronomy at TU Dublin tells us about cassava, the versatile root that underpins so much of Brazilian food culture. Finally, Pedro Ferraz, executive chef for Bodytonic group (Wigwam &amp; Bernard Shaw) tells us that Russian beef stroganoff is a Brazilian family dish!  Instagram @sugarloafdublin @wigwamdublin References Brazilian food by Thiago Castanho

S3 Ep1: Brasil Delicioso!

Science tells us that we get cravings when our bodies are deprived of salt, sugar, vitamins, and fat, a fact we will remember when we go on our next churros bender.  Food cravings are naughty and nice, sophisticated and shameful. There are homesick cravings; cravings for food that we have never tasted, but encountered in a movie or a book; cravings you invent to impress other people. Moreover, no one person craves the same. Our culinary longings do not simply demonstrate our palates, they provide a unique map to ourselves.  In this special Spice Bags teaser, recorded live at the Taste of Dublin, we go full-on craving confession with our former and much-beloved guests Kwanghi Chan (Bowls) and Lily Ramirez (Picado).  Expect laughter, gasps, chat about Italian mobsters and various animal parts, and a few food secrets that have never before been revealed.

Science tells us that we get cravings when our bodies are deprived of salt, sugar, vitamins, and fat, a fact we will remember when we go on our next churros bender. Food cravings are naughty and nice, sophisticated and shameful. There are homesick cravings; cravings for food that we have never tasted, but encountered in a movie or a book; cravings you invent to impress other people. Moreover, no one person craves the same. Our culinary longings do not simply demonstrate our palates, they provide a unique map to ourselves. In this special Spice Bags teaser, recorded live at the Taste of Dublin, we go full-on craving confession with our former and much-beloved guests Kwanghi Chan (Bowls) and Lily Ramirez (Picado).  Expect laughter, gasps, chat about Italian mobsters and various animal parts, and a few food secrets that have never before been revealed.

"Food Cravings" Spice Bags Live at Taste of Dublin

At Spice Bags, we are as much book geeks as food geeks. However, what is the role that food plays in books, and how do words serve to whet our appetite? In this special pre-season, collaboration episode we hope to do just that!  With fellow HeadStuff podcaster Conor Reid, whose literary podcast, Words to That Effect, has always been a favourite listen of ours, we examine some of our best-loved novels and food excerpts.   We discuss a sexy Sicilian detective, Stephen King, 17th-century Spanish picaresque and the Japanese magic-realist Haruki Murakami. Most importantly, we unpack the deeply personal ways in which books address our hunger.    Word of Warning: The novels we discuss are more steak tartare than strawberry shortcake!  Support the show and get lots of bonus content by becoming a member of HeadStuff+. Find out more at HeadStuffPodcasts.com

At Spice Bags, we are as much book geeks as food geeks. However, what is the role that food plays in books, and how do words serve to whet our appetite? In this special pre-season, collaboration episode we hope to do just that! With fellow HeadStuff podcaster Conor Reid, whose literary podcast, <a href="https://headstuffpodcasts.com/show/words-to-that-effect" rel="nofollow" target="_blank">Words to That Effect</a>, has always been a favourite listen of ours, we examine some of our best-loved novels and food excerpts.  We discuss a sexy Sicilian detective, Stephen King, 17th-century Spanish picaresque and the Japanese magic-realist Haruki Murakami. Most importantly, we unpack the deeply personal ways in which books address our hunger. Word of Warning: The novels we discuss are more steak tartare than strawberry shortcake! Support the show and get lots of bonus content by becoming a member of HeadStuff+. Find out more at <a href="https://headstuffpodcasts.com/show/words-to-that-effect" rel="nofollow" target="_blank">HeadStuffPodcasts.com</a>

Food + Fiction

Ellie Kisyombe

Malawi-born Ellie Kisyombe is the founder of Our Table and currently Ellie’s Kitchen, Home Edition. As an activist and a food producer, Ellie is well known on the political and the food scene, and has been one of the most prominent faces of a changing Ireland. Here, Ellie talks about living in Ireland in Direct Provision, but also about  growing up in Malawi and her family, which was where she got her ambition and her culinary chutzpah. Plus she talks about Malawi food and what makes it distinct; its beautiful freshwater fish, its multicultural influences, and yes, its whiskey and gin.  https://ellieskitchenhomeedition.com/

Malawi-born Ellie Kisyombe is the founder of Our Table and currently Ellie’s Kitchen, Home Edition. As an activist and a food producer, Ellie is well known on the political and the food scene, and has been one of the most prominent faces of a changing Ireland. Here, Ellie talks about living in Ireland in Direct Provision, but also about  growing up in Malawi and her family, which was where she got her ambition and her culinary chutzpah. Plus she talks about Malawi food and what makes it distinct; its beautiful freshwater fish, its multicultural influences, and yes, its whiskey and gin. <a href="https://ellieskitchenhomeedition.com/" rel="nofollow" target="_blank">https://ellieskitchenhomeedition.com/</a>

S2 Ep12: Malawi with Ellie Kisyombe

It is time now to turn to our sizzling, Covid-era heartthrob, the kitchen, and unpack all its secrets. Going through your kitchen tools is like reexamining your dating history. Some tools are frivolous, some remind us of our parents, some we snapped up on a whim and can’t live without, some are pretty but what the heck were we thinking?  We talk tools with food writer and stylist Ali Dunworth, Bob Toal, founder of Dublin’s cooking supply shop Triggerfish Cookshop, and Maria Llamas, who runs the legendary cooking school and supply shop Alambique in Madrid.  From sous-vide to salad-spinners, we examine the world of kitchen utensils. What utensils make our kitchens tick? Which tools fill us with shame?    Plus we find out why Blanca has a corner in her kitchen that looks like a medieval dungeon.    Mentioned in this episode:    Ali Dunworth thatalice.com    Triggerfish Cookshop https://triggerfishcookshop.ie/    Alambique https://www.alambique.com/    Burt Wolf, The New Cook’s Catalogue  Spice Bags is a part of the HeadStuff Podcast Network. Join HeadStuff+ for bonus episodes and lots more. (Photo credit: Kitchen vector created by pch.vector - www.freepik.com)

It is time now to turn to our sizzling, Covid-era heartthrob, the kitchen, and unpack all its secrets. Going through your kitchen tools is like reexamining your dating history. Some tools are frivolous, some remind us of our parents, some we snapped up on a whim and can’t live without, some are pretty but what the heck were we thinking? We talk tools with food writer and stylist Ali Dunworth, Bob Toal, founder of Dublin’s cooking supply shop Triggerfish Cookshop, and Maria Llamas, who runs the legendary cooking school and supply shop Alambique in Madrid. From sous-vide to salad-spinners, we examine the world of kitchen utensils. What utensils make our kitchens tick? Which tools fill us with shame? Plus we find out why Blanca has a corner in her kitchen that looks like a medieval dungeon. Mentioned in this episode: Ali Dunworth <a href="http://thatalice.com" rel="nofollow" target="_blank">thatalice.com</a> Triggerfish Cookshop <a href="https://triggerfishcookshop.ie/" rel="nofollow" target="_blank">https://triggerfishcookshop.ie/ </a> Alambique <a href="https://www.alambique.com/" rel="nofollow" target="_blank">https://www.alambique.com/ </a> Burt Wolf, <a href="https://www.goodreads.com/book/show/1214262.The_New_Cooks_Catalogue" rel="nofollow" target="_blank">The New Cook’s Catalogue </a>Spice Bags is a part of the <a href="https://www.headstuff.org/spice-bags" rel="nofollow" target="_blank">HeadStuff Podcast Network</a>. Join HeadStuff+ for bonus episodes and lots more. (Photo credit: Kitchen vector created by pch.vector - <a href="http://www.freepik.com" rel="nofollow" target="_blank">www.freepik.com</a>)

S2 Ep11: Tools of the Trade

Who doesn’t? This country is resilient, colourful, and has a reputation for having some of the most beautiful women in the world. Recently we have observed  a number of Venezuelans starting food businesses all around the world, including in Ireland.   We talk to some Venezuelans making food in this country. They include a TV food personality, a wine expert, two pastry chefs, a cheese maker and a few guys committed to bringing a taste of their culinary heritage.   On the table: tequeños, cachapas, hallacas, and of course arepas, the corn cake that can be eaten at any time of day, stuffed with any kind of filling, and in some ways is a mirror to the Venezuelan personality, diverse, flexible, and delightfully addictive.    Correction: Mei said that Sweet Churro owner Nigely Massud’s grandfather was from Milan. In fact, he was from León, Spain.  Interviewed in this episode: Jeeny Maltese https://www.instagram.com/jeenymaltese/?hl=en Brizaida Hernandez https://www.hilton.com/en/hotels/dubhcci-conrad-dublin/ Gabriel Quintero, Arepas Grill https://www.arepasgrill.ie/ Gaby Guedez @gabyguedezh  Also mentioned: Dayana Maltese, Sabanero (Cheese)https://www.sabanerocheese.com/shop Daniela Carnevall, Mon Amie Bakery https://www.instagram.com/monamie.ie/?hl=en Nigely Massud, Sweet Churro https://www.sweetchurro.ie/  Worth noting: Venebazaar, a Dublin-based Venezuelan grocery https://www.venebazaar.ie/

Who doesn’t? This country is resilient, colourful, and has a reputation for having some of the most beautiful women in the world. Recently we have observed  a number of Venezuelans starting food businesses all around the world, including in Ireland.  We talk to some Venezuelans making food in this country. They include a TV food personality, a wine expert, two pastry chefs, a cheese maker and a few guys committed to bringing a taste of their culinary heritage.  On the table: tequeños, cachapas, hallacas, and of course arepas, the corn cake that can be eaten at any time of day, stuffed with any kind of filling, and in some ways is a mirror to the Venezuelan personality, diverse, flexible, and delightfully addictive. Correction: Mei said that Sweet Churro owner Nigely Massud’s grandfather was from Milan. In fact, he was from León, Spain. Interviewed in this episode: Jeeny Maltese <a href="https://www.instagram.com/jeenymaltese/?hl=en" rel="nofollow" target="_blank">https://www.instagram.com/jeenymaltese/?hl=en</a> Brizaida Hernandez <a href="https://www.hilton.com/en/hotels/dubhcci-conrad-dublin/" rel="nofollow" target="_blank">https://www.hilton.com/en/hotels/dubhcci-conrad-dublin/</a> Gabriel Quintero, Arepas Grill <a href="https://www.arepasgrill.ie/" rel="nofollow" target="_blank">https://www.arepasgrill.ie/</a> Gaby Guedez @gabyguedezh Also mentioned: Dayana Maltese, Sabanero (Cheese)<a href="https://www.sabanerocheese.com/shop" rel="nofollow" target="_blank">https://www.sabanerocheese.com/shop</a> Daniela Carnevall, Mon Amie Bakery <a href="https://www.instagram.com/monamie.ie/?hl=en" rel="nofollow" target="_blank">https://www.instagram.com/monamie.ie/?hl=en</a> Nigely Massud, Sweet Churro <a href="https://www.sweetchurro.ie/" rel="nofollow" target="_blank">https://www.sweetchurro.ie/</a> Worth noting: Venebazaar, a Dublin-based Venezuelan grocery <a href="https://www.venebazaar.ie/" rel="nofollow" target="_blank">https://www.venebazaar.ie/</a>

S2 Ep10: We ❤ Venezuela

Sometimes the clearest way to see yourself is through a foreigner's eyes. Named after everyone's favorite Chinese-Irish deep-fried drunk snack, Spice Bags is a podcast about food in Ireland and beyond.  Multi-cultural hosts Blanca, Mei and Dee--a Spanish food researcher, a Chinese American writer, and an Irish writer and editor--ask questions like: How did one enterprising Indian expat create a market for Indian cuisine in Dublin? Why are so many Irish cheeses made by women? Why is Irish tea different from that in the rest of the world?  We also talk to the immigrants who are shaping the new Irish culinary scene. Find answers, laughs and interviews with Ireland's most interesting chefs and authors here. Spice Bags is part of the HeadStuff Podcast Network (<a href="https://www.headstuff.org/spice-bags" rel="nofollow" target="_blank">https://www.headstuff.org/spice-bags</a>)

Spice Bags

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