IT’S a long while since I came across a cook book where I wanted to cook virtually everything in the book and it didn’t even belong to me.

THE Oxford Food Symposium is a weekend conference that brings together over 200 international scholars, journalists, chefs, scientists, sociologists, anthropologists and enthusiastic amateurs for serious discussions on food, its culture and its history. 

The trend towards people growing their own food has sprung from a desire to eat healthily.

THEODORA FITZGIBBON was a beautiful, elegant, erudite lady, well travelled.

THE recent cover story on Time magazine was that butter is better. So surprise, surprise, it’s official after all.

NO mistaking where I was — Bordeaux airport has grape vines planted close to arrivals with a red rose at the end of each row to encourage bees to help with pollination.

THE Dublin restaurant and café scene is really humming once again.

FOR OUR May Slow Food East Cork event we returned to Sage Restaurant in Midleton to celebrate the local food.

AFTER months of build up and careful planning by Rory O’Connell, Rebecca Cronin, Colm McCan and the Litfest team the second event came and went in a whirlwind of exciting workshops, debates, lectures, tastings, demos.

WE’VE gone crazy for seaweed in recent times; I’ve woken up to phenomenal variety of sea vegetables around our coast.