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Chef Clodagh McKenna has spent decades building a great career in food, but it is building her farm that has given her the most joy, writes Janine Kennedy.
The second of a two-part series on the Irish organic sector, Janine Kennedy looks into the research and supports being provided to farmers and stakeholders alike.
The Irish organic sector has made excellent progress in recent years; will the forward momentum continue? In this two-week series, Janine Kennedy finds out.
Melissa McCabe has forged her own path cooking Irish food, whether on the BBC’s Great British Menu or through her community events – now, she is ready for a new adventure, writes Janine Kennedy.
If you feel your children are too exposed to sugary, unhealthy drinks - either from peers or from social media - you're not alone, writes Janine Kennedy.
Eman and Izzeddeen Alkarajeh offer home-cooked foods and relaxed hospitality in their cosy Cork eatery, but their hearts are with their friends and family in Palestine, writes Janine Kennedy.
Aligning with new European regulations on short-term rental data collection; Ireland's new registration system could lead to thousands of self-catering closures, writes Janine Kennedy.
Myrtle Allen would have been 100 years old this year. One woman looking at the immense impact she had on Irish food is food historian Regina Sexton, who says Myrtle was a catalyst of positive change.
Pulses like lentils, chickpeas, fava beans and peas are highly nutritious and a climate-friendly crop, so why aren't we growing more of them in Ireland? Janine Kennedy investigates.
As global brands race to innovate, the latest market research tells us there is still a place for traditional dairy at the table, writes Janine Kennedy.
Celebrating Father’s Day, three Irish businesses who are keeping it in the family talk about following in their father’s footsteps, writes Janine Kennedy and Ciara Leahy