The Irish Food Writing Awards: A Feast of Talent!
Well, grab a fork and dig in, because it’s that time of year again! The Irish Food Writing Awards are upon us, and they promise to be more exciting than a chef flinging a flaming pan at a sous-chef. This year, we’re particularly thrilled to raise a glass to a certain Kate Ryan, who’s snagged a nomination like it’s the last slice of cake at a wedding!
Nibbling at Sustainability
Kate has been nommed in the ever-important ‘Writing on Sustainability’ category! You know, sustainability – it’s like the kale of journalism; it’s everywhere, and if you don’t talk about it, people will look at you like you’ve just served them a plate of plain boiled potatoes!
In her four-part feature series published in The Echo, she’s dived into the wonderful world of alternative proteins. You’d think that meant heading to a secret meat alternative factory in a shady part of town, but no! Kate’s gone straight to the source, interviewing a Cork farmer who’s growing lentils. I mean, let’s hope the farmer is also a great comedian – if you can’t make people laugh while growing pulses, what’s the point?
Seaweed and the Simple Life
And it doesn’t stop there! Our intrepid food bard even visited Pure Ocean Algae in West Cork, a company passionately harvesting seaweed. Seaweed, folks! The only thing in your kitchen that can make you feel healthy and dirty all at once. Who knew it was such a superstar ingredient? Not only is it the hipster’s best friend, but it’s probably going to cure world hunger… or at least douse it in soy sauce.
Details, Details, Details!
But wait – there’s more! The awards, which are now sashaying into their fourth year, will be hosted tomorrow at the RDS in Dublin. So, whether you’re a die-hard foodie or someone who thinks ‘sustainability’ is just a fancy way of saying “I recycle my takeout bags,” this is an event that you can’t afford to miss!
Kate in the Spotlight
Having graced Cork since 2005 and spearheading Flavour.ie, Kate Ryan is no stranger to the culinary scene. A regular contributor to the Echo’s features pages, she’s also dishing out wisdom in her monthly column ‘WoW! Bites’. It’s a delicious read, even if you’ve just finished the last slice of cake!
And don’t forget, she’s also providing the culinary sparkle for our upcoming Christmas Food Special in WoW!, scheduled for release on December 4th. Because what says “festive spirit” quite like an expert telling you all the clever ways to avoid cooking for your in-laws!
Conclusion: A Toast to Irish Food Writing!
In a world overflowing with influencers and takeout menus, Kate’s nominations and contributions are like a sprig of fresh rosemary on a hearty stew. They elevate the meal, the conversation, and yes, quite possibly your Instagram feed. So let’s raise a glass to Kate and to all the incredible writers who are shining this year! Here’s to sustainable eating, vibrant writing, and the fun that comes with it!
**Interview with Kate Ryan: A Culinary Voice of Sustainability**
**Editor:** Kate, congratulations on your nomination for the Writing on Sustainability category at the Irish Food Writing Awards! How does it feel to be recognized in such a vital area of journalism?
**Kate Ryan:** Thank you so much! It’s truly an honour to be nominated, especially for a topic as crucial as sustainability. I believe it’s important to bring these discussions to our dining tables, and I’m excited to see more focus on it in the food writing community.
**Editor:** Your four-part feature series on alternative proteins has garnered attention, especially the piece where you interviewed a lentil farmer in Cork. Can you share what inspired you to explore this topic?
**Kate Ryan:** Absolutely! I wanted to highlight local food systems and show that sustainability can begin at home. By talking to farmers like the one in Cork, we can spotlight the innovation happening right in our backyards. Plus, I think it’s vital that we understand where our food comes from and how it impacts our environment.
**Editor:** You also ventured into the world of seaweed harvesting with Pure Ocean Algae in West Cork. What have you learned about this ‘superstar ingredient’, and why do you think it’s gaining popularity?
**Kate Ryan:** Seaweed is fascinating! Not only is it incredibly nutritious, but it also has a low environmental impact when harvested sustainably. As people become more aware of their health and the planet’s well-being, ingredients like seaweed are taking center stage in culinary discussions. Plus, it’s versatile in cooking—who wouldn’t want to experiment with that?
**Editor:** With the awards just around the corner, what are you looking forward to the most at the event?
**Kate Ryan:** I’m excited to connect with fellow food writers and enthusiasts. This industry is full of talent, and it’s a wonderful opportunity to celebrate our shared passion for food and storytelling. Plus, it’ll be fun to see who walks away with awards this year!
**Editor:** As a seasoned contributor to Flavour.ie and the Echo, what do you hope readers take away from your writing?
**Kate Ryan:** My goal is to inspire curiosity and encourage readers to think about food in a more conscious way. Whether it’s exploring new ingredients or understanding the importance of sustainability, I want my writing to provoke thought and action. And of course, to keep it enjoyable and engaging!
**Editor:** Lastly, with the festive season approaching, what can readers expect in your upcoming Christmas Food Special?
**Kate Ryan:** Look out for some creative tips and recipes that’ll help navigate holiday cooking with ease! I want to offer practical advice so that readers can enjoy the festivities without feeling stressed about meal prep. Let’s embrace the joy of this season while making it easy to entertain family and friends!
**Editor:** Thank you, Kate! We can’t wait to read more about your culinary adventures and insights. Here’s to celebrating sustainability and great food writing!
**Kate Ryan:** Thank you for having me! Cheers to that!
