Forage for your supper in Ireland

In Ireland, foraging for your supper means enjoying a meal of sugar kelp crisps, stinging nettle pesto with brown bread and biscuits, and Galway Bay mussels topped with flowers and wild herbs. I talked with wild foods expert Oonagh O'Dwyer in Co. Clare, and seaweed specialist and medical doctor Prannie Rhatigan in Co. Sligo about harvesting these plants, and how to do so in a respectful and sustainable manner.

PHOTO: Laura Brehaut; Galway Bay mussels topped with foraged flowers and herbs at Burren Fine Wine and Food in Co. Clare, Ireland.
 
Laura Brehaut, National Post
Originally published on August 19, 2015; National Post
 
Wild food walks offer a unique way to connect with the land and locals
 
“Burren Fine Wine and Food…it’s just at the bottom of Corkscrewhill Road.” I didn’t like the sound of that road but was assured by Sheedy’s Hotel proprietor Martina that “hardly anything happens anymore,” now that the motor coaches take an alternate route from Lisdoonvarna to Ballyvaughan. This did little to ease my fears. Nevertheless, I hopped in my rental car and made it down the infamously windy road in one piece, admiring the unique karst landscape of the Burren as I drove.
 
 
PUBLISHED IN PRINT:
The London Free Press: September 5, 2015; page F2
The Orillia Packet and Times: September 3, 2015; page C3
The Brantford Expositor: September 3, 2015; page B4
The Tillsonburg News: September 2, 2015; page B3
The Kingston Whig-Standard: August 29, 2015; page F2
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