The menu: Community food
Large corporate interests, focused on profit above all, are often cited as offenders, but bureaucracy and the State can also be guilty of counter-productive practices, leaving the poor, benighted consumer with a seemingly endless choice but a marked decline in quality.
The WeCreate Centre, in the wonderful Cloughjordan EcoVillage, in Co Tipperary, is hosting Feeding Ourselves, a national conference on community food systems (April 11).
It is for people involved, or seeking to become involved, in Community Supported Agriculture (CSA), food co-ops and buyers’ clubs, community gardens and local food supply and distribution systems. The Cloughjordan community farm supplies to over l0 households.
Furthermore, the conference will explore the benefits and opportunities of an Irish Community Supported Agriculture network and of interacting with similar international networks.
In addition, there’s a pop-up dinner (utilising exquisite local produce), on Saturday night and 14-horsepower ploughing on the Sunday (literally, 14 horses) in a demo by the Irish Workhorse Association. Booking and further info: davie@thevillage.ie
Other events this weekend include the Galway Food Festival (April 2-6), with The Menu very curious about ‘Pork & Cabbage, Staples in Irish-Polish Cooking’, with Bardzo Ladnie and The Friendly Farmer — among the myriad benefits of the influx of new cultures to this country is a profoundly positive effect on our cuisine.
The original of the species, The Easter Beerfest, at the Franciscan Well, Cork, takes place (April 4/5) but, in addition, Brewfest (April 1-5, excluding Good Friday) takes place in the former Thompson’s Bakery, with 50 local brewers, and with plenty of food and entertainment options (www.brewfest.ie).
The Menu recommends sipping a few pints of the very palatable Stag Ban, from 9 Deer Brewery, in Ballyvourney, and for aqua-phobic Southside beer fans, too nervous to cross the river to either of those two events, do check out Rising Sons brewery pub on the Coal Quay, and ask for their Lusitania tribute beer, Survivor, in commemoration of Cork-woman, May Barrett, who survived the disaster.
The Menu is greatly looking forward to the West Waterford Festival of Food (April 9-12), next weekend in Dungarvan and, in particular, an event he is hosting to highlight food waste.
It is a combination of discussion and demonstration, with Waterford chef Michael Quinn among those cooking and yapping ( www.westwaterfordfestivaloffood.com ). The wonderful and newly opened Artisan Parlour Delicatessen and Restaurant, in Dublin’s Ringsend, is donating 50c, to support marriage equality, from every cup of gourmet coffee and tea sold until April 22. ( www.artisanparlour.ie ).
One morning, when clearly in need of some deep comfort for mind, body and soul, The Menu, serendipitously stumbled across Steve Larkin in Kinsale Market, retailing his West Cork larder pies.
Larkin’s pastry may be rich and buttery but, equally, it retains a gossamer touch, an incredible lightness of being that sets off the fine range of fillings, including a velvety Slow Cooked beef and Guinness that truly restored the Menu’s flagging constitution. www.facebook.com/WestCorkLarderPies
Stockists: Bierhaus, No 21 Off-Licences, Matson’s, SuperValu Ballincollig, Clonakilty; Ardkeen, Castles Tralee; Next Door Dunmanway; Raheen; Drinkstore
Toby’s Cider is made by Craig & Karen Shipman in County Armagh using local fresh pressed apples with no concentrates or sugar added. Named after their son Toby, a portion of all profits go towards the Toby Fund which raises money for Royal Belfast Hospital for Sick Children.
Toby’s Original is excellent but I prefer the single varietal Katy — sweet stewed apple aromas, ripe pear and apple palate, distinctive fresh apple peel finish.
PS: Don’t forget the Litfest Irish Craft Cider event on May 16: http://goo.gl/UD6hxM
Leslie Williams
