In 2013, artist Jennie Moran started an art project at National College of Art & Design in Dublin in the form of a college canteen called Luncheonette. Guided by Moran’s vision of “ghostis,” her curation of the canteen, nourishing food, and—with the support of NCAD—Luncheonette became a food destination in the city, won awards, and created a convivial community space that lasted for ten long years. Her new book, How To Soften Corners, celebrates the success of Luncheonette and highlights Moran’s refreshing philosophy of hospitality.

On this episode, we speak with Jennie about how food can be used to diffuse the pressure of a shared space; the limits of understanding hospitality as providing the best customer experience; planning a menu that cares for the guest holistically; and nurturing our instinct to welcome strangers rather than giving in to the suspicion of people we don’t know.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com

Despite being an island nation with almost 2,000 miles of coastline, only 9% of Ireland’s oceans are currently being protected. Irish organizers, backed by fishermen, small businesses, and local communities, are working to pressure the government to increase the protection of Irish seas to at least 30% by 2030 in the form of Marine Protected Areas.

Ón this episode, we speak with Jack O’Donovan Trá, a marine biologist and representative from the Fair Seas campaign about the emotional connection Irish people have with the sea; making radical changes in policy that benefit people; the source of Ireland’s emerald green; and the great migration of fish from the twilight zone—as well as one of Kate’s favorite topics, how salmon farms are legitimately devastating to marine ecosystems.

Did you know that Ireland requires developers to have an archaeologist on hand when breaking ground on a new site? Or that Irish feasts in medieval times often featured professional farters alongside musicians as part of the evening entertainment? On this week’s episode, Max & Kate travel back and forth across time with archaeologist Neil Jackman, co-founder of Abarta Heritage.

We speak with Neil about the impact of the economic crash on archaeologists; how to get people to value heritage sites in order to ensure their protection; food as existence; the relationship between folklore and archaeology in our reverence for ancient sites; and the role that archaeology played in developing Ireland’s sense of self after independence.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com

Our guests on this week’s episode followed their passions for food from the Philippines and Poland to Denmark, where they met, fell in love, and honed their craft, before moving to Kilkenny to open one of the best bread bakeries in Ireland. Since opening in 2019, Nicole and Bart have won the Supreme Champion Award at Blas na hÉireann; the Irish Times Top 100 Best Places to Have Lunch in Ireland; Ireland's Best Brunch at the Georgina Campbell Irish Breakfast Awards; and were recently named Best in Ireland 2025 by the McKenna Guide.

On this week’s episode, we talk to Nicole and Bart about going from fine dining in Denmark to serving brunch in Kilkenny; how Noma is a four-letter word; faking it till you make it; and the trials and tribulations of using heritage grains.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com

The experience of going for a pint in Ireland is more than a rite of passage, it’s a cultural institution. This week on Dyed Green, we speak with writer, journalist, and events producer Ali Dunworth about her book A Compendium of Irish Pints: The Culture, Customs, and Craic. Ali found her way into the world of food & drink via a stint in tv production in London, before pivoting to write about food full-time and organize festivals in Ireland.

On this week’s episode, we talk to Ali about her encyclopedia of pints, from the deep & meaningful to birthday pints and more. We also discuss how to poor a proper pint; expectations for buying a round at a pub; old man pubs; and how Guinness came through for pub drinkers during Covid.

This week on Dyed Green, we speak to Shane Neary, the co-owner of NearyNógs Stoneground Chocolate in the Mourne Mountains outside Newry, County Down. NearyNógs was the first bean-to-bar chocolate factory in the north of Ireland when the Neary family opened in 2011. Originally a passion project created to help pay the medical bills of Shane and Dorothy’s daughter, the high demand for the Nearys’ incredible chocolate caused a career pivot and changed their lives forever.

Today, the Nearys run their solar-powered chocolate factory with about ten employees, and ship around the world. On this episode, we talk to Shane about his commitment to sourcing ethically and paying farmers a living wage; tasting notes & terroir in chocolate; and the difference between craft chocolate makers & “melters.”

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com

After a bit of a break, Dyed Green is back with a conversation with Paula McIntyre, a chef, writer, and broadcaster and the director of Slow Food Northern Ireland, based in Portstewart in County Derry. Paula’s passion for cooking began at the age of 8, when she visited an Italian deli in Edinburgh, where she had a formative experience with parmesan cheese and Parma ham. As luck would have it, Kate met Paula at a market in Rome while crying and eating pizza.

Chef Paula McIntyre thinks chefs waste too much time trying to make something fancy that would taste better if it were more simply prepared: “You're not going to end up with anything in three hours that you wouldn't have ended up with in two minutes.” On today’s episode, we discuss Paula’s enduring love affair with turnip tops and Red Cow parmesan, attending culinary school in the United States, and following the food journey of Ulster Scots immigrants along the Appalachian trail.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com

Rose Greene began her culinary career on a rapidly ascending yet predictable trajectory—a four year culinary arts course followed by many years working in Michelin starred kitchens around the world—before realizing that the nightly slog just wasn’t for her. The never-ending long hours, shady sourcing of produce, and restaurants whose models rely on unpaid labor made her rethink her approach to food and a life in the industry. Then she met her partner Margaux, discovered the wonders of fermentation, and decided to slow down and move forward on her own terms. Together they started 4 Hands Food Studio and haven't looked back.

We spoke with Rose about the importance of a work/life balance; food as nourishment; building her own home; and growing a business that fits your life instead of the other way around.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

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