Best GIY Podcasts (2024)

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S3 Ep7: Sally Barnes - Ireland’s ‘Wild Salmon Warrior’ 1:07:38

1d ago1:07:38

1:07:38

Sally Barnes is both a force of nature and a champion for it. One of Ireland’s most iconic artisan food producers, Sally runs the last smokehouse in Ireland that deals exclusively with Ireland’s diminishing stock of wild fish. Sally started out by smoking fish in a tea chest in the early 1980s as a way of preserving unexpected gluts, and in the yea…

1
S3 Ep6: Caitlin Ruth, Fermenting Change 1:12:01

15d ago1:12:01

1:12:01

Get the jars, vinegar and flavourings at the ready because Caitlin Ruth is about to inspire you to start pickling and preserving everything you can get your hands on. Caitlin worked as a professional chef in many kitchens in many places, but her childhood love of pickling and fermenting always came with her. She has now captured all of her favourit…

1
S3 Ep5: Why size doesn’t matter! Huw Richards & Sam Cooper 1:06:19

29d ago1:06:19

1:06:19

They say that size doesn’t matter, it’s what you do with it that counts. And when it comes to growing our own food, that’s certainly the case. Renowned gardener Huw Richards and highly accomplished chef Sam Cooper have spent the last two years working out how we can all grow as much fruit and veg as we can eat, on just a small plot of land. They sh…

1
S3 Ep 4: Johnny Flahavan – Not your Run of the Mill Family Business 1:05:54

1M ago1:05:54

1:05:54

Flahavans is one of Ireland’s most iconic family businesses. Having milled locally-grown oats in Co Waterford for almost 250 years, the family has built the Flahavans brand over seven generations and it is now synonymous with porridge and other nutritious oat-based foods. In recent years, Flahavans has invested heavily in expanding the product rang…

1
S3 Ep3: Dr Rebecca O' Mahony – How to get that good gut feeling 1:16:02

2M ago1:16:02

1:16:02

Most of us have grown up learning that bugs and bacteria are bad, but did you know that our bodies are packed full of little microbes that are working day and night to keep us healthy and happy? Collectively, we call this the microbiome, and the better we take care of it, the better it can take care of us. Dr Rebecca O’ Mahony of BiomiCare is one o…

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S3 Ep2: Ali Honour – Queen Bean and Conscious Chef 1:04:30

2M ago1:04:30

1:04:30

Ali Honour wants to DOUBLE the amount of beans we eat globally. Why? Because not only are beans incredibly good for our bodies and our pockets, they’re also great for the planet. Having spent decades working in all corners of the culinary industry, Ali understands how food and chefs can play a vital role in creating a healthier and more sustainable…

1
S3 Ep1: Paul Brophy, Ireland’s ‘Broccoli Baron’ 59:12

3M ago59:12

59:12

If you’ve ever bought a head of broccoli in an Irish supermarket, Paul Brophy probably grew it. Paul Brophy Produce grows almost 11 million broccoli plants annually on 600 acres of land, supplying 75% of all broccoli plants on supermarket shelves. Starting with just 5 acres in 1983, Paul has spent the last three decades building his edible empire, …

1
The psychology of shopping and buying local 27:56

5M ago27:56

27:56

How much are you willing pay to buy Irish, to buy organic, and to ensure that food producers are getting a fair price for their goods? In this episode of Food Done Right we learn about the psychology behind why we buy what we buy, the role that large retailers play in the food supply chain, and why it is so important that we support Irish producers…

1
From Picky to Proactive: Deirdre Doyle on Inspiring Healthy Eating Habits in Children 26:00

5M ago26:00

26:00

Deirdre Doyle has dedicated her career to encouraging children to eat healthy food and to cook it for themselves. As founder of Cool Food School, Deirdre understands the challenges that parents can face when trying to get their kids to eat more greens and wholefoods. In this episode of Food Done Right she shares tips and tricks that can help to ove…

1
Nutritional Inequality: Unpacking the School Lunch Divide 46:19

6M ago46:19

46:19

In this episode of Food Done Right, Mick Kelly hosts a panel discussion on practical ways to get children interested in growing their own food. Joined by Lilly Higgins, a food writer, chef and photographer, and Deirdre Doyle from the Cool Food School, they explore how to inspire children to connect with their food and shares insights on how to enga…

1
Farming, famine and fighting hunger 34:50

6M ago34:50

34:50

Steve Collins is a medical doctor with a PhD in Nutrition, who has spent the last 35 years fighting malnutrition and starvation in the developing world. Steve has witnessed a lot of progress made in this area but unfortunately, he has also seen a reversing of that progress in recent years with global hunger levels starting to rise again. In this th…

1
Mass movements versus mass extinctions 1:09:16

7M ago1:09:16

1:09:16

From the promotion of rewilding to protecting pollinators, our actions to combat the biodiversity crisis are proving successful. But what else can we do? How can we encourage more of these effective actions and make them the norm rather than the exception? In this episode of Food Done Right these issues and many others are discussed by: - Pádraic F…

1
Rory O’Boyle on why veganism is more than just a diet 30:17

8M ago30:17

30:17

Rory O’Boyle is an animal rights activist and volunteer for Go Vegan World. In this episode of Food Done Right he talks about: ●His journey to becoming vegan and how difficult it is to speak about it to some people in his life who don’t understand his choice ●How it takes a change of mindset and overcoming bias to become vegan. ●The difference betw…

1
Planet-based diets 55:31

8M ago55:31

55:31

On this episode we explore the science behind how a change in diet will help us achieve our food sustainability goals. Recorded at Waterford’s Harvest Festival, a panel of food producers and environmental activists discuss differences in views around food production, consumption and the impact of both on the planet. Our panellists are: Mairead Cost…

1
From Healthcare to Horticulture: Máiréad Costin of Garraí Mara organic farm 11:42

8M ago11:42

11:42

Meet Máiréad, a beacon of inspiration in the realm of Irish organic horticulture and a proud representative of the increasing number of female farmers in Ireland. Entering into the world of organic farming during a career break from healthcare in 2017, Máiréad has since cultivated not just crops, but a vision: Garraí Mara. It's more than just a far…

1
Living and Communicating through the Climate Crisis 50:05

9M ago50:05

50:05

John Gibbons is one of Ireland best-known environmental journalists and commentators. A very familiar voice on radio shows like The Last Word with Matt Cooper on Today FM, John is also behind the blog Think or Swim, and writes regularly in national print media. In this episode of Food Done Right, John joins GIY to talk about how things have changed…

1
Global Shocks, Local Impact 1:05:57

9M ago1:05:57

1:05:57

A fascinating panel discussion from GIY’s Harvest festival where four experts in food production and sustainability discuss the global issues that have been affecting us in recent years. They reflect on how the COVID-19 Pandemic, the War in Ukraine and Climate Change have impacted our food systems and they explore what we can do to become more resi…

1
Food Done Right: In Care 1:04:56

2+ y ago1:04:56

1:04:56

The food given to the sick, or those in institutional care, says a lot about the value we place on it in society. Hospital food has long exemplified a degraded view of food, but Joyce Timmins' efforts at Rotunda Hospital have won her awards and sparked a new conversation. Horticultural therapist Rachel Gerrard coordinates the garden at the National…

1
Food Done Right: In Restaurants 57:35

2+ y ago57:35

57:35

Chefs play a major role in determining food trends. Advocacy specialist Paul Newnham works to mobilise chefs globally to take action towards addressing SDG2, Zero Hunger. In what might seem contradictory, this movement includes high-end restaurants, where the trends these top chefs create have the potential to change food culture more widely. At Mi…

1
Food Done Right: At Work 1:00:50

2+ y ago1:00:50

1:00:50

The major global tech companies have created their own food culture over the last decade, characterised as excessive and wasteful at times, but trail-blazing elsewhere. Airbnb's former Executive Chef Maurice McGeehan explains more, before detailing the food needs of very different professionals - Irish rugby players. Tim Holmes then takes us behind…

1
Food Done Right: In The Community 1:03:10

2+ y ago1:03:10

1:03:10

Northern Europe is generally a good place to look for how the world should function sustainably. In Holland, Geert van der Veer's organisation Herenboeren enables groups of 200 people to co-invest in a farm and take control of the food supply in their area. In a housing estate in Kildare, Pat Pender and his neighbours have transformed wasted land t…

1
Food Done Right: At School 58:37

2+ y ago58:37

58:37

School closures during lockdown revealed the dependency so many children have on school meals. Serial food entrepreneur, writer and researcher Michelle Darmody explains how it also revealed the quality of these meals and the lack of emphasis on food literacy in our education system. On the opposite side of the world in Zambia, teacher Charles Banda…

1
Food Done Right: At Home 1:04:34

2+ y ago1:04:34

1:04:34

The global food system is at its worst in American households. Roger Doiron campaigned for the White House to create a kitchen garden to help educate Americans about their food, which has survived the tumultuous transitions of power over the last decade. One former Obama campaigner turned Irish resident, Erin Fornoff explains how growing food can b…