ONCE a term on the 12-week certificate course, all the students pile into a bus. 

MICHAEL KELLY and his merry team of GIYers are definitely ‘ change makers’. Similar to Slow Food, this movement was born out of frustration and indignation. 

Guess where I’ve just been, Zionsville, Alabama. I couldn’t have found it on a map up to last week, but I now know it’s close to Indianapolis.

ALMOST every culture around the world marks Halloween, the Day of the Dead or All Souls Day in it’s own magical way, but despite the differences, the basic idea behind all these customs is to honour, remember and appease the dead.

IFEST, the first major celebration of Irish culture and food was held in Boston recently. 

The return to college has produced lots of nightmare stories, as students scramble to find affordable accommodation in a scarce and challenging market.

THE Scots have spoken loud and clear, they will remain in the union but nothing will ever be quite the same again.

Every year when Leaving Cert results are released there’s a flurry of excitement and weeks of stress and nail biting until students eventually manage to get onto the courses they have their hearts set on (or their parents have!)

APPLES apples everywhere, ripening faster than we can cook or eat them. So beautiful that we can’t bear to waste even the windfalls, so what to do?

I’m just back from the MAD Food Symposium in Copenhagen, one of the craziest and most influential food events on the planet.