If you’ve been on Cook Street in Cork, then you’ve seen the sign with the old-style bicycle for Oscar’s Restaurant, run by Daragh Fitzgerald. Daragh has a background in retail and got restaurant experience by working for some years at … Read more
Navigating a less meat or meatless plege when other people are making the food can be tricky. As we wrote earlier, in order to get something other than salad at her work cafeteria, Sofie had to pick the bacon off … Read more
”Your children are not your children; they are the sons and daughters of Life’s longing for itself”, wrote the great philosopher Kahlil Gibran. Well, any parent can tell you that children definitely see things their own way, and part of … Read more
Might be time for a little more clarification of the Meat Pledge experiment and project. We are two Danish students involved in project dNmark (http://dnmark.org/?page_id=5&lang=en). We’re in the process of researching aspects of meat-consumption, and primarily looking at the stories, … Read more
There is a growing trend in Cork of interest in local artisan food, symbolizing quality and good taste. Products sold in stores, restaurants and cafes are often advertised with the name of the local farm to show this stamp of … Read more
As we wrote last time, following a pledge of less or no meat can lead to reactions from colleagues and others. Some of our participants have been a bit concerned about what acquaintances or colleagues will think when they suddenly … Read more
Organic means so many different things, and to keep it simple, we won’t go into most of them here. In Denmark, breeding, feeding, housing, length of time with mother, amount of space, transport, and slaughter conditions are all strictly regulated … Read more
For those who are just now tuning in to Meaty Matters, we have a little experiment going with 9 participants who have pledged to cut down on their meat consumption for a period of at least 4 weeks. Just to … Read more
I’ve been asking people around Cork about quality of food here, and they point me in the direction of Eoin O’Mahony. Eoin really knows his stuff; not only does he have a degree in economics and geography, but he has … Read more
What do we do about the way our family see and understand us; especially in terms of food tradition? For our participants, the reaction of family members may be the first challenge for them to deal with. From Day 1 … Read more