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Join Slow Food Dublin on 23rd October for a Foraging Walk at The Whole Hoggs Farm in Slane, County Meath. Led by our host Peter Whelan, we’ll discover what foods nature has to offer on his farmland. We’ll be joined by Theresa Storey, owner of Green Apron artisan preserve company and author of a new cookbook, Fruit on the Table (http://www.obrien.ie/fruit-on-the-table).
After our walk Theresa will present a Harvesting the Hedgerows demonstration to prepare some seasonal recipes for us to taste and Peter will share some of his products as well.

Peter Whelan runs The Whole Hoggs Farm with his wife Susan. Their herd of Irish Grazer pigs (aka Tamworths) are free to roam their 60-acre farm in Meath. The Whelans’ pork products have won a number of awards and are featured on many restaurant menus.


Theresa Storey, an environmental scientist and botanist, began running the family preserve business in the 1990s. In addition to producing award-winning, small-batch preserves, sauces, mustards, and pickles, the Green Apron also runs courses, workshops, and lectures on Sustainable Living and all aspects of kitchen gardening.


Both Whole Hoggs and Green Apron recently won 2016 Blas na hEireann Irish Food Awards. It will be a great privilege to spend a Sunday afternoon with these two dedicated advocates for Irish food.

Tickets are €15 for members/ €20 non members.


Where: Wigwam, 54 Middle Abbey Street, D1
When: 30 May 2016, 20:00 – 22:00

“What the map cuts up, the story cuts across.” —Michel de Certeau

Join us for an evening of food stories from Seoul and Oslo,Timor-Leste and Edinburgh, Mexico City and Wrocław. Drawing on his travels for the Eco-Gastronomy Project, the University of Gastronomic Sciences’ professor-at-large, David Szanto, will recount some of the remarkable food people and places he has encountered so far.

All are invited to bring their own food stories to share, from home or abroad, to expand the places that are recalled.

The Eco-Gastronomy Project is an international knowledge-exchange initiative about food and food systems. The aim is to activate a network of food visionaries, building innovation, resilience, and justice into global food systems, based on an ecological-philosophical approach to food.

This event is presented by Slow Food Dublin and the University of Gastronomic Sciences’ Eco-Gastronomy Project.

When: 15 September 2015, 7:00pm
Where: The Exchange, 50 Gardiner Street Lower, Dublin 1

Please join us Tuesday, 15 September at 7:00pm for the Irish premier of the award-winning documentary Just Eat It.

We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash?

Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping cold turkey and survive only on foods that would otherwise be thrown away. In a nation where one in 10 people is food insecure, the images they capture of squandered groceries are both shocking and strangely compelling. But as Grant’s addictive personality turns full tilt towards food rescue, the ‘thrill of the find’ has unexpected consequences.

Featuring interviews with TED lecturer, author and activist Tristram Stuart and acclaimed author Jonathan Bloom, Just Eat It looks at our systemic obsession with expiry dates, perfect produce and portion sizes, and reveals the core of this seemingly insignificant issue that is having devastating consequences around the globe. Just Eat It brings farmers, retailers, inspiring organizations, and consumers to the table in a cinematic story that is equal parts education and delicious entertainment.

After the movie we will have a chance to hear what some local organizations are doing about the problem of food waste here in Dublin. We will also enjoy some great snacks from local chef and food writer Anthony O’Toole that demonstrate how easy and delicious it is to use portions of ingredients we typically throw away.