Can you taste a place? It's a question some of the world's best chefs play with these days. In the first All You Can Eat Irish Times food podcast, Catherine Cleary has a story about beef that comes from a very special place in Ireland. She asks whether a system of Restaurant Supported Agriculture – where farmers and chefs work together – could keep good farming traditions alive. Cleary also meets a scientist who's managed what sometimes seems like an impossible feat: bridging the gap between farmers and environmentalists.
All You can Eat kicks off with a rant from our Pet Peeves Corner. Television producer Maire Kearney has had her fill of goats cheese and beetroot. As a vegetarian she charts the highs (few) and lows (many) of three decades of vegetarianism. Irish restaurants aren't at the races when it comes to satisfying a growing and disgruntled band of non meat eaters, she says.
Finally we end with Aftertaste, a potted history of foods remembered from childhood. This week it’s hot beefy Bovril, and the surprisingly multicultural story about the origins of this frightfully British brand.
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We’d love to hear what you think of the podcast and any food stories you’d like to see featured in future podcasts. Email allyoucaneat@irishtimes.com.