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Spud Sunday: Food, The West Cork Way
Yes, the astute among you will have observed that it is not, in fact, Sunday at all. Thanks to an abysmally flaky internet connection, this week’s installment of Spud Sunday comes to you as a...
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Spud Sunday: Traditional Spuds
Darina Allen's volume on Irish Traditional Cooking “Writing it has been a labour of salvage as well as one of love.” So writes Darina Allen in her introduction to Irish Traditional Cooking. First...
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Spud Sunday: Bloomin’ Spuds
'Nuff said, just head right this way Yes indeed, another year has brought with it another Bloom in the Park. I do think that Bord Bia‘s five-day long festival of gardens and food in the Phoenix Park...
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Spud Sunday: A Bake Is Born
It started simply thus: I had cauliflower in my fridge and potatoes on my mind. My ponderings on what to make using said combination lead me first in the direction of this yellow, coconut-milky curry...
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Spud Sunday: Paddy’s Spuds
Nobody, as the Monty Python crew once memorably observed, expects the Spanish Inquisition. Everyone, on the other hand, expects spuds on Paddy’s Day, but I’ll betcha nobody expects spudakopita (cue...
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Spud Sunday: It’s Complicated
There’s a section in journalist and food critic Jay Rayner’s new book, A Greedy Man in a Hungry World, which discusses the notion of comparative advantage. This is where, he explains, by dint of labour...
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Spud Sunday: Super Mash
I do tire of spud-bashing. In the healthy eating context, I mean. All too often, potatoes end up on the wrong side of the whats-good-for-you conversation, as things that we need to eat less of, or seek...
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Spud Sunday: Promoting The Spud
Sure it never rains but it pours. And while that old adage could be applied, literally, to the winter we’ve just had, over the past week, it has also been true of life in the spud lane. It includes...
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Spud Sunday: A Spud’s Museum
They say we produce the most potatoes per person in the world. So Stanley MacDonald commented casually as we sat in the café at Prince Edward Island‘s potato museum, munching through cinnamon rolls...
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Reconsider The Spud
Last month, I – as a blog, that is – turned seven. Fancy that. And while seven years might suggest, oh, a certain itchiness or an extended sojourn in Tibet, in spud years, I think of it as closer to...
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