Global sales of Kerrygold butter and dairy products have exceeded €1 billion in revenue per year, a first for an Irish food company. The Irish Dairy Board – now Ornua – owns the internationally recognized Kerrygold brand, which is the number one brand in Germany, the now number-two butter brand in the United States, behind Land O’Lakes, andRead more..
Posts Tagged ‘Food & Drink’
An old-time bar in Brooklyn, Farrell’s has served as a community center since the 1930s, and is the last marker of what was once a thriving Irish neighborhood. ℘℘℘ Farrell’s Bar, on the corner of 16th Street and 9th Avenue in Brooklyn, has been in the same location in Windsor Terrace since 1933. It wasRead more..
Alcohol can be served for the first time since 1927 on Good Friday in Ireland this year. ℘℘℘ Finding a pint of plain on Good Friday in one of the Republic of Ireland’s world-famous pubs has been nigh impossible (legally) for 90 years. That changed on January 31 of this year, when Irish president MichaelRead more..
When Irish America first interviewed Dennis Long, in January 1986, he was part of a new generation of Irish American corporate leaders. “Irish Americans are really only now reaching the top levels of business, law, finance and politics,” he told publisher Niall O’Dowd. “We’re the third generation and we’ve paid our dues. It’s now timeRead more..
Irish distillers of the “water of life” are singing “Whiskey in the Jar” this year after sales figures for 2017 have been published. According to the 2012-2018 Export Performance and Prospects report by Bord Bia, Irish beverage exports rose by 8 percent last year, with a global surge in popularity for Irish whiskey by overRead more..
After eight years in the making and two years of building and renovations, a new distillery has opened on the historic grounds of the 18th century Slane Castle Estate, 30 miles north of Dublin. Much of the distillery is located in the estate’s Georgian stables, dating to the 1750s, which have been completely retrofitted andRead more..
How the Irish used every part of the pig to create varied and resourceful dishes. ℘℘℘ Anyone who has ever visited Ireland has encountered one of the nation’s legendary feasts: The Irish Breakfast. When I was a child, my journey to enjoy that treat was a lot shorter. All I had to do was rollRead more..
Edythe Preet’s first of a two-part series on the Irish pig. ℘℘℘ Whenever I travel to a place I have visited before, the first thing I do is make a beeline for a foodie treat found only there. In Hawaii, it’s Spam musubi, a sushi-like morsel of seaweed, rice and WWII’s famous canned meat. InRead more..
With ingenuity, a lot of talent, and a passion for cooking, Barbara Lynch rose from cooking for the priests in her Southie neighborhood to one of the top chefs and restaurateurs in the country. ℘℘℘ “Seven minutes and a world away” is how Boston chef Barbara Lynch describes the two places she has straddled inRead more..
Our cover story on top chef and restauranteur, Barbara Lynch got me thinking about my first forays into cooking, which involved wrestling with a Stanley wood-burning stove. I have fond memories of that black-iron beast, and the time I spent practically hugging it for the warmth that it threw off. Always cold as a child,Read more..