186: Black Pudding Reveals Ireland's Hidden Food Histories with Kate Ryan [in collaboration with GUTS Magazine]

This week we have a very special episode for you, as it’s in collaboration with GUTS magazine helmed by Jake Mike Boy, and it’s a discussion on reconnecting to the lost Irish recipes and tradition of black pudding making. I’m interview Kate Ryan, a multi-award-winning food writer and founder of Flavour.ie, which is a platform dedicated to championing Irish food and food culture. Originally from Bristol in South England, Kate moved to Ireland in 2005 and began writing about Irish food in 2011. She specializes in longform food features, with her writing regularly appearing for The Echo, BBC, Irish Examiner, and Business Post’s Food and Wine Magazine (Ireland). Her writing has also appeared in Scoop Food Magazine, Vittles, TheTaste.ie, Irish Foodie Magazine, and more. Her new book, Blood, Guts, and Black Pudding: Ireland’s Dying Art of Blood as Food, charts the complete history of Ireland’s pudding tradition, from pre-Christian times to the modern era, celebrating the many ways that blood has been cooked, eaten, and enjoyed. 

For those interested in reading her book, Kate and her publishing team at Nine Bean Rows have generously given AnthroDish listeners a special discount code to purchase – use ANTHRODISH20 to receive 20% off Blood, Guts, and Black Pudding when you purchase directly from Nine Bean Rows. 

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Links to the Mauril app & website : Download on iOS | Download on Android | mauril.ca

This collaboration is part of an advertising campaign managed by the agency Podpass for Mauril, developed by CBC/Radio-Canada.