Boonie has been up early baking the early morning bread from #ballymaloebreadshed #sourdough #organicflour #cookingfromscratch #learnatballymaloe @boonshakalakah
Trying out an #Old #New tin for bread tomorrow. Thanks to #KilleaghBakery
First pick of nectarines from the #ballymaloecookeryschoolglasshouse #nectrines #organicfruit
Where do we put the main buyer at Ballymaloe Cookery School? In the pantry of course! Pam's Pantry is where all the planning, sourcing and buying of the best, freshest and seasonal ingredients for the students and for demo happens. Pam, a Ballymaloe 12 Week Certificate graduate, has been working at the Cookery School for 16 years. She says her biggest challenge is sourcing the freshest food for the day it's needed and she always succeeds. Pam is a wonderful teacher too and the cakes she creates are to die for! She loves Formula 1 racing and fast cars and at staff parties has been known to do a very racy rendition of 'Patricia the Stripper'. She's just fabulous daaahling! #peopleofballymaloe @pamelaicious_x
#tomatoes #Glasshouse’s #organicgardening #growcooknourish #cookingfromscratch #learnatballymaloe #12weekcookerycourse #5weeksummerprogram #personalfoodsecuritykit #ballymaloe
Delicious sweet blackberries growing in the hydraenga hedge by the tennis court #sweetsurprises
Delighted to see past 12 week student Tom Gleason and the continued expansion of his Resteraunt’s in today’s “ Sunday Business Post “ by Róisín Burke The founders of Bunsen have branched out with a new Mexi-can food outlet, while continuing to beef up their burger business. Tom and Finn Gleeson have opened Masa (which means tor-tilla dough in Mexican Spanish) at the former Super Miss Sue site on Dublin's Drury Street. It is their first venture outside the burger formula that made their names. Masa is being run by Tom and Finn's brother Shane, who trav-elled extensively in Mexico and worked for Thomasina Miers' Wahaca chain in London. Essentially we are trying to recreate the conditions in which we started Bunsen, said Tom Gleeson, who came up with the concept back in 2012: a small and simple seven-item menu with high quality ingredients. It's going to be product led; it's re-ally all about the food. And then hopefully everything else falls into place. A tortilla maker brought in from Mexico makes the floury wraps for meat roasted on a Pas-tor, a shawarma type spiral grill introduced to Mexico by Leba-nese merchants. The menu is a short list of small plates and some beers. Read more #sundaybusinesspost @bunsenburgers #bunsenburgers #dublin #12weekcookerycourse #learnatballymaloe
Mary Allen proudly holds her natural sourdough bread, 10 days from scratch. #cookingfromscratch #5weeksummerprogram #sourdoughbread
Beans, Kale, Spinach, Swiss chard, Tomatoes in the glasshouse #growcooknourish #organicfood #summercookeryprogramme #learnatballymaloe
Friday and Saturday from the #ballymaloebreadshed sweet sticky buns, 24 hour fermentation #growcooknourish #fermentedbread #stickybuns #organicflour #airstreamcafe at Ballymaloe Cookery School.
Our produce is out, the sun is out - come on out. We're here till 2pm.
By Joanna Blythman After all, why should grains that we have been eating, apparently without incident, for as long as 14,000 years suddenly become too hard to stomach? Maybe we need to rephrase that question: what is it about the grain-based staples that most of us are eating, that could be causing population-wide digestive difficulties? Or, as the Real Bread Campaign co-founder, Andrew Whitley, says: “We should be asking why the food system has done this to us, asking how it dares to sell us crap that’s made us like this”. What does he mean? For a start, the wheat we are eating has been bred, largely at the behest of industrial bakeries and food manufacturers, to have higher levels of stronger gluten. (The more gluten, the fluffier and more voluminous your loaf.) In the UK, the oldest modern bread wheat cultivar we grow is Maris Widgeon, which dates back to 1964; the rest were developed in the late 20th and early 21st centuries for higher yield and higher gluten. These cultivars are not what our ancestors ate. What other unintended mutations might this breeding have caused in these varieties, and what effects might they have on the people who eat them? Our great-grandparents’ grain was not sprayed with pesticides, either. These days, it is common practice among non-organic farmers to spray their wheat on days before harvest with the controversial pesticide glyphosate, to dry off the crop for processing. Read more :- https://amp.theguardian.com/lifeandstyle/2018/aug/07/not-just-a-fad-the-surprising-gut-wrenching-truth-about-gluten?__twitter_impression=true @guardian @realbreadcampaign @realbreadireland
Boonie Back baking in the #ballymaloebreadshed @boonshakalakah
We're at Wilton Farmers Market today until 2pm. See you in a bit!
Another play in Ballydehob, “ From under the bed “ West Cork Fit-up Theatre festival
Farm camp kids, learn to make butter by the dairy #farmcampkids #summercamp