The earliest known reference to the Irish practice of consuming blood as food dates back to the epic story of the Táin Bó Cúailnge, or the Cattle Raid of Cooley, in the 1st Century, in which warriors would live bleed animals and drink their warm blood before going into battle. We’ve had so many conversations about what Irish food is on this podcast, but until now, no one has made the case for blood—which may in fact be Ireland’s oldest food. In her new book, Blood, Guts, and Black Pudding: Ireland’s Dying Art of Blood as Food, West Cork-based writer Kate Ryan argues that blood—in the form of black pudding—is the perfect lens through which to understand Irish food culture as a whole.

On this episode of Dyed Green, we speak with Kate about her hopes of “removing the ick factor” around blood as food and changing perceptions of black pudding. We talk about how women have played a vital role in developing unique recipes for black pudding & passing them down through generations; the variety of animal bloods used for puddings and their regional variations; how it is becoming more and more difficult to source fresh blood for puddings; and how Ireland can become a leader in the field of producing blood for food. We also discuss what is lost when our heritage traditions disappear and what we can do to help make sure that doesn’t happen.

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.

Photo of Kate Ryan by Joleen Cronin.

As far as chefs go, Goldie’s Aishling Moore might just be the GOAT. She’s won numerous awards and accolades for her food at Cork’s Goldie, where she practices gill-to-fin cuisine. Aishling plans menus according to what the day boats bring in and makes sure to use the entire fish; not only does this mean she needs to plan ahead, she also needs to be ready to change her menu at a moment’s notice. And lest you think these parameters would limit the flavors she works with, the appeal of her menu to the masses, or the overall experience of a night out to her guests—the atmosphere she creates and her food make clear her rare talent. As if that wasn’t enough, Aishling is hard working, an incredible role model to other chefs, and super fun to be around.

On this episode of Dyed Green, we speak with Aishling about what it is like to be a woman in the kitchen in 2026, and how she was inspired from a young age by female producers and the entire Allen family at Ballymaloe. We also discuss Goldie’s secret language and how chefs can help to create a culture in the kitchen; the importance of being a good mentor to younger chefs; eliminating plastic from commercial kitchens; and how to make a good zesty ranch.

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.

This past April, we were delighted to be the first tour group to experience Tomás Sharry and Máirtín Seoighe’s new project, Aran Currach Experience, on Inis Oírr, the smallest of the Aran Islands. We spent the day on the island learning how to plant potato ridges, building stone walls (now part of UNESCO’s Intangible Cultural Heritage list), and learning how currachs are made—before heading out on a lake to take the traditional boat for a spin. Not only did we have an incredible day being hosted by Tomás and Máirtín, we left wishing we could stay longer. Imagine living in a place where everyone knows everyone else (only about 300 people live on the island year-round), and helping your neighbors was second nature!

On this edition of Dyed Green, we speak with Tomás and Máirtín about what it was like to grow up on an island; being raised with Irish as their first language; the history of the currach and their craftsmanship; and why they decided to start a tourist experience. We also discuss the incredible ham salad at Teach an Tae, Aran sweaters, and the impact their new business has had in their community.

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