Project BAA BAA was set up as part of Galway 2020, the programme celebrating Galway being designated as the European Capital of Culture. The group has been approved to host a series of events, exhibitions and an EU congress in 2020 and makes its first appearance at Sheep2018 farm to Fork.

The project aims to celebrate the cultural, economic and environmental contribution of sheep farming and associated traditions across Europe, and this ties in with an extensive and varied programme of events covering wool craft, eco, food, cheese and meat, sheep farming and agri-tourism.

George Graham, head instructor for sheep shearing in Ireland, will lead demonstrations in machine and hand shearing.

The Irish Guild of Weavers, Spinners and Dyers (IGWSD) will demonstrate spinning raw wool after shearing, wool washing, sorting, blending, dyeing and weaving as well as different finishing methods.

Well-known hand weaver Eddie Doherty, based in Ardara, Co Donegal, will demonstrate hand weaving on his own loom along with a wide range of traditional handcrafted products from tweed using 100% Irish wool. He will be joined by Johnny Spinning Wheels with his handmade spinning wheels.

David and Sally Shaw Smith of the Hands documentary series on traditional Irish crafts will present spinning and weaving. Woollen mills will be represented by Donegal Yarns, Kerry and Cottondale Woollen Mills.

Caherconnell Fort, Glen Keen Family Farm and Killary Sheep Farm experiences will discuss and deliver audio visual displays of their farming experiences. Glen Keen is one of the largest single-owned family farms in Ireland’s agri-tourism offering, totalling over 1,400 acres, while Killary Sheep Farm is a working mountain farm with about 200 ewes and lambs overlooking Killary Fjord. They run mainly Scottish Blackface sheep.

Meanwhile, Rockland Sheepdog trials operated by Eamonn Egan will give tips on training sheepdog handlers as well as sheepdogs.

Project BAA BAA’s attendance at the event will also mark the launch of its Primary Schools Sheep Project. This will include a Teagasc colouring competition and wool map puzzle working with artist Katy Ross.

Visitors will learn about the life cycle of sheep, uses of wool, meat cuts and how to register products on the EU PGI and Slow Food ARC OF TASTE registers. Slow Food Ireland will explain its role in encouraging good, clean, fair food.

Food exhibit

Irish cheese will be presented by Cáis na Tíre, Rockfield Velvet Cloud, Cratloe Hills and Cashel Blue, while maturing European cheeses will be on display by Sheridans, Galway.

McGeough’s Meats – Connemara Fine Foods will present a display on curing and smoking meats and Cumbrian sheep farmer and meat expert Andrew Sharp will demonstrate the difference in lamb from different breeds, advised by Achill Mountain Lamb, Kerry Hill Lamb and Connemara Hill Lamb. For more information, see www.projectbaabaa.com