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Dyed Green

Kate McCabe

Dyed Green is a podcast about food and culture in Ireland. Hosted by Kate McCabe and Max Sussman, co-founders of the ecotourism company Bog & Thunder, each episode features dynamic conversations with chefs, farmers, scholars, and more - exploring Ireland’s rich culinary history, its dynamic creative culture, and challenging outdated stereotypes. It’s not just Guinness and potatoes (although there will be plenty of that too!) Join Kate and Max on a culinary journey to the country you won’t believe you’ve been missing: Ireland.

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October 24 · 1 hr 19 min
The Many Lives of Laurence McKeown
Laurence McKeown may be the most multi-hyphenate of any of the guests we’ve welcomed on Dyed Green thus far. A former IRA volunteer, Laurence spent 16 years in the H-Blocks of Long Kesh—four of which were spent on the blanket as part of the no-wash protest. He joined the 1981 Hunger Strike alongside Bobby Sands and his other comrades, going 70 days without food and lapsing into a coma before his mother authorized medical intervention. Since that day, in ways both literal and metaphorical, Laurence has continued to thrive and flourish creatively as an author, filmmaker, playwright, poet, and speaker. On this episode of Dyed Green, we focus on the period of Laurence’s life post-hunger strike, moving beyond the years of the prison protest, to discuss what happened in the aftermath of those tough years through to the present time—when we have trouble keeping up with all of his creative endeavors. We talk about the development of the prison education system in Long Kesh; political struggle as a process; and his newest memoir, And Flowers Grew Up Through the Concrete. We also discuss the historical roots of hunger striking in Ireland; Laurence’s relationship to food; writing truth from someone else’s perspective; and how not to be afraid in the face of state violence. 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 Get full access to Sunwise at katemccabe.substack.com/subscribe
October 5 · 1 hr 7 min
Play With Your Puddings
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. Get full access to Sunwise at katemccabe.substack.com/subscribe
September 17 · 1 hr 7 min
Cooking for the Future with Aishling Moore
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. Get full access to Sunwise at katemccabe.substack.com/subscribe
July 24 · 1 hr
Time Traveling on Inis Oírr
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 Get full access to Sunwise at katemccabe.substack.com/subscribe
May 15 · 1 hr 7 min
Launching the Mothership
The Boyne Valley is such a unique and special place, perhaps most well known for its historical (Newgrange and the Hill of Tara live there) and mythological significance (the River Boyne runs through it, for starters). It also happens to be the place where farming in Ireland began, and so it should come as no surprise that this would be the place that birthed the Centre of Food Culture. The Centre is a social enterprise which believes that by preserving and celebrating Irish food culture, past, present and future, we will enhance people’s relationship with food, connect them to the source of their food and the people who produce it. On this week’s show, we speak with board member Olivia Duff and development manager Ella Ryan about how the Centre came to be, and how food is a sociological mouthpiece for everything else that is happening in the world. We talk about the depth of richness that’s present in the Boyne Valley—from the quality of the soil to the storytelling rooted in mythology and Pagan tradition—and how that rich history can be leveraged to help connect people to the source of their food. We also discuss the idea of looking to the past to inform our vision for the future; the Irish Producer’s Network; and the Centre’s incredible annual Samhain Festival, which takes place every year in November. 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 Get full access to Sunwise at katemccabe.substack.com/subscribe
May 1 · 1 hr 8 min
Going Back to Ireland with Laurie Woolever
We’re wading into new territory this week on Dyed Green, featuring a conversation with writer, editor, public speaker, and world traveler Laurie Woolever. Laurie’s debut memoir, Care & Feeding, which came out last year, covers her life in food and hospitality, her struggles with addiction, and her writing life. The book also delves into her relationships with two of the most prominent chef personalities of the past few decades: Mario Batali and Anthony Bourdain, both of whom she collaborated with on writing projects. It’s true—Laurie has not been to Ireland since she was 23! However, this only makes us more excited to be able to feature her as the host of our first memoir writing retreat in West Cork this September. On this week’s show, we speak with Laurie about how the food journalism landscape has changed over the last twenty years; toxic restaurant culture; finding yourself on the page through the craft of memoir; and the lessons she’s learned—and passes on—from the mentorship of Anthony Bourdain. We also discuss what our upcoming retreat will be like, so snag one of the few remaining seats while you can! We can’t wait to show her how much Ireland has changed, and to create new stories with you this autumn. 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 Get full access to Sunwise at katemccabe.substack.com/subscribe
April 17 · 1 hr 1 min
Building a Better Food System with Conor Spacey
As foodies, we’re all so enamored by the stories behind what’s on our plate—from where each ingredient was sourced (Who grew this? Who picked this?) to where it fits in the narrative of the place where we are eating. But what about the parts of the animals and vegetables that get left behind? Reducing food waste is not a novel concept, and it feels quite trendy right now. But how practical is it, and how much is it really being done? Our guest on today’s show is Conor Spacey, a chef, author, and activist whose work revolves around how to reduce the noise created by our industrial food system so chefs and consumers have the practical knowledge they need to make informed food choices. Spacey is the culinary director of Food Space, a catering business that helps companies create healthy and sustainable food programs for their employees, and the author of a Blasta Books cookbook called Wasted, whose recipes focus on the most wasted food products in the common kitchen. On this week’s show, we speak with Conor about policy solutions to problems in the food system; developing relationships with the people who grow your food; and our experiences being vegan and vegetarian. We also talk about how to meet people where they are at when discussing critical issues like the scourge of food waste at restaurants and at home; why we should all eat more plant-based foods; and—Kate’s favorite—the horrors of salmon farming. 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 bogandthunder.com. Get full access to Sunwise at katemccabe.substack.com/subscribe
March 26 · 1 hr 6 min
Write The Next World With Us
adrienne and Autumn are joined by Kate McCabe (Founder and Executive Director of Bog & Thunder), Max Sussman (Culinary Director of Bog & Thunder) and Dwight Dunston (facilitator, hip-hop artist, educator, and activist) to chronicle and celebrate their majestic time on a private island in the wilds of West Cork for a writing workshop unlike any other. Writing the Next World is a space to ideate, experiment with genre, and find a writing voice that creates more possibilities for our collective future, all while exploring the beautiful Connemara countryside and eating outstanding food. The event is rooted in the lineages of visionary and speculative fiction and Black Feminist Praxis. The next one is coming up JULY 5TH - JULY 10TH. APPLY HERE! --- Listen to WRITING THE NEXT WORLD: the album by duns --- Max's Egg Salad Recipe! 6 eggs 40 gm celery, diced 20 gm pickles, diced 60 gm mayo 30 gm red onion, diced 2 Tbsp parsley, finely chopped 2 scallions, sliced Pinch MSG plenty of salt and pepper 1. Bring pot of water to a boil. Add eggs and start a 10 minute timer, keep eggs at a low boil the entire time. 2. After 10 minute timer goes off, place eggs in ice bath until cool. 3. Chop eggs or break up with gloved hands. 4. Mix with remaining ingredients, adjust seasoning to taste. --- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TRANSCRIPT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Get full access to Sunwise at katemccabe.substack.com/subscribe
Dec 8, 2025 · 1 hr 1 min
Future Wild with Richard Nairn
What if we were to focus our efforts towards environmental protection on moving forward, rather than looking back to an idealized past that is impossible to attain? Our guest on this week’s show, writer and ecologist Richard Nairn, centers his most recent book, Future Wild: Nature Restoration in Ireland, on this very question. When Richard first started working on a nature reserve in the 1970s, awareness of conservation in Ireland was very poor. The passage of the Wildlife Act in 1976 marked a turning point, but despite having to comply with environmental laws and regulations as part of joining the European Union, Ireland had to be dragged kicking and screaming into the environmental world of Europe. Thankfully, things began to improve at a bit of a faster pace in the 1990s. Richard went on to become the first Director of BirdWatch Ireland, ran an environmental consultancy business for over 30 years, is an Irish Times columnist, and has published seven books. On this week’s show, we speak with Richard about Future Wild and his thoughts on the state of nature restoration in Ireland. Beginning with an overview of Irish conservation history, we discuss greenwashing and paying lip service to environmental protection; the need for Ireland to address whole landscapes rather than isolated patches of land; and the tendency of the environmental movement to focus on loss. . Get full access to Sunwise at katemccabe.substack.com/subscribe
Sep 19, 2025 · 59 min
Darina Allen Won't Slow Down
Known throughout Ireland and well beyond as the matriarch of Irish cuisine, Darina Allen is a powerhouse in the Irish food community. Since opening the first farm-to-table culinary education program at Ballymaloe Cookery School with her brother Rory O’Connell in 1983, Darina has gone on to publish more than twenty cookbooks and has presented nine seasons of the television show Simply Delicious (as well as other programs). Rather than take a retirement when she turned 75 two years ago, Darina decided to open a Farm School to teach students about sustainable food production and consumption. On this week’s show, we speak with Darina about creating the holistic curriculum at the cookery school; how the typical Irish diet has changed since 1983; and her involvement in reinvigorating Irish farmer’s markets. We also discuss the dangers of ultra processed foods and their relationship to our growing health crisis, as well as how we might continue to influence people to eat healthier, environmentally safe foods. We are beyond thrilled to welcome the one and only Darina Allen to this week’s show. 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. Get full access to Sunwise at katemccabe.substack.com/subscribe
Jul 23, 2025 · 1 hr 24 min
Eat the Landscape
Max Jones is a traditional food preservationist and the founder of Up There the Last, a project based in West Cork. Max’s work revolves around practices that turn the landscape into food. He believes that within each of us is an inherent superhero ability to know what’s going on in our immediate surroundings and seeks to encourage people to allow that intuition to guide our choices—particularly concerning the food we eat. It seems like there’s not much Max can’t do: he’s a teacher, a writer, a photographer, a builder, and a craftsman—in addition to being the father of two. When we recently learned he also plays a mean guitar, we almost lost it! On this episode, we speak with Max about the true provenance of food; how a customer complaint about food cost put him on an unexpected trajectory; building the Keep with Sally Barnes; and the impact of excessive food regulations on artisanal practices. Get full access to Sunwise at katemccabe.substack.com/subscribe
May 8, 2025 · 1 hr 14 min
It’s Cormac’s Coast & We’re All Just Living In It
We really get in there with our guest on this week’s show, Cormac McGinley. Cormac runs walking tours along the Cliffs of Moher and all over the Burren in County Clare, one of our favorite places in Ireland. Name an -ology and Cormac probably studied it, and he brings his love of science to his love of Ireland with him on every walk he leads. On this episode, we speak with Cormac about really getting to know a place deeply; ecological wrong turns and the unnatural Irish landscape; the impact of consumer culture and how to separate needs from wants; and how he is working on building a life so that if tourism vanishes, he can still live in his favorite place. Much like our previous guests, Cormac also imparts some valuable life advice: “Time is all we have, so retain a sense of humor and try not to be a dick.” 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 Get full access to Sunwise at katemccabe.substack.com/subscribe
Apr 3, 2025 · 49 min
Mixing Business and Pleasure
**We made it to 50!** We’re celebrating the fiftieth episode of Dyed Green with Anne & Orla O’Carroll, the women behind Valentia Island Vermouth, a spirit made with twenty botanicals on a small island off the coast of Kerry. Anne & Orla originally met at art school in Bristol before moving back to Ireland to create the first ever Irish vermouth. On this week’s episode, we speak with Anne & Orla about the inspiration for their incredible drink; building a vermouth business from the ground up; how they developed their recipe; breaking into the US market; and how they work to attain a work/life balance as a couple in business together. The O’Carrolls even give Max & Kate some marriage advice! To mark the occasion of our 50th episode, we’re giving away a free bottle of Valentia Island Vermouth. Follow @bogandthunder, tag a friend in the comments, & share this post for a chance to win! 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 Get full access to Sunwise at katemccabe.substack.com/subscribe
Mar 13, 2025 · 59 min
Reggie's Secret Sauce
We had the honor of hosting acclaimed pizza chef Reggie White for his first ever podcast interview! If you thought our bread-focused episodes were intense, just wait until you hear Max and Reggie nerd out about everything from water quality to hydration to milling grains on this week’s episode. Fresh from the recent opening of his Rathmines spot Reggies, we talked to the Ballymaloe alum about finding work that sparks joy; using ingredients that make you happy so the food tastes better; and the problems associated with restaurants that look at pizza as just the pathway to a high profit margin. For all the pizza nerds out there, we also discussed whether New York City really does have the best water for making pizza, the strengths of different varieties of flour, and an issue called “off-gassing,” which isn’t really as bad as it sounds. In what should come as a surprise to absolutely no one, Max and Reggie also agreed that using nicer s**t is the secret to good pizza. 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.co m Get full access to Sunwise at katemccabe.substack.com/subscribe
Mar 2, 2025 · 1 hr 4 min
Farming for the Future
Just off the Antrim coast, in a town called Ballycastle, lies Broughgammon Farm, 50 acres of carefully managed meadow, pastureland, gardens, and forest. It’s such an idyllic spot and an equally inspiring operation, so you might be surprised to learn that neither Charlie nor Becky Cole imagined that they’d be running their own regenerative farm one day. Motivated in part by the desire to find a market for male kid goats who are commonly disregarded as by-products of the dairy industry, the Coles have exceeded their original vision for their farm and now also raise pigs and rose veal; grow vegetables; and run a farm shop where they hold classes and host pop-up dinners. In an era where family farms are going under all the time, the Coles have managed to envision and create something beautiful and thriving. On this episode, we talk to Becky and Charlie about bringing their vision of regenerative farming to life; how to make a living in line with your ethics; and the challenges of introducing customers to new tastes and flavors. We also discuss Becky’s book, the Garden Apothecary; developing specialty products; and the benefits of collaborating with other local small businesses. Get full access to Sunwise at katemccabe.substack.com/subscribe
Feb 5, 2025 · 1 hr 16 min
Hospitality as a Space of Possibility
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 Get full access to Sunwise at katemccabe.substack.com/subscribe
Jan 9, 2025 · 1 hr 8 min
Building a Movement of Ocean Stewardship
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. Get full access to Sunwise at katemccabe.substack.com/subscribe
Dec 20, 2024 · 1 hr 9 min
Time Traveling with Neil Jackman
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 Get full access to Sunwise at katemccabe.substack.com/subscribe
Dec 9, 2024 · 1 hr 2 min
Making Magic at Arán Bakery
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 Get full access to Sunwise at katemccabe.substack.com/subscribe
Nov 19, 2024 · 1 hr 14 min
Another Round? Ali Dunworth on Irish Pint Culture
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. Get full access to Sunwise at katemccabe.substack.com/subscribe

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