10 years of Food On The Edge
On Monday and Tuesday, I as at Food on the Edge which was held in ATU Galway for its 10th anniversary , we've actually attended every one from the very beginning. We bring a small display of our products, and everyone can get to taste our yogurt, cheeses, and labneh. Founded in 2015 by JP McMahon (Owner and chef of Michelin Star Aniar in Galway. FOOD On The Edge has become one of the world's most high-profile food symposiums.
Debating The Future of Food
Its hard to describe exactly what it is, but I suppose it has evolved into a meeting point for chefs, food activists, authors, educators, and producers gathering to debate and explore the future of food. This year's theme was Evolution. As always when we are there we get to meet with like minded producers who are serving the very best of the best chefs in the restaurant industry, and we also get to meet the chefs themselves, so it’s a great opportunity to network and chat.
Feed The Farmer Not Pharma
This year I was particularly struck by a Food Is Medicine Panel discussion involving Happy Tummy Co –Karen O Donoghue, Jacinta Dalton Culinary Director of ATU and Heather McGuire health food consultant - all of whom for various reasons are passionate about how food can both help prevent and fight illness. The take away quote for me was “Feed The Farmer, Not Pharma”
Overnigth Oats My New Learning
I learnt I should be soaking my chia seeds and oats for optimum digestibility, and not eating them dry mixed into yogurt (as I do with my chia seeds), or boiled within an inch of their life (as I would with oats if I was making porridge) I know lots of people make overnight oats, but I had never looked into the science behind it, plus the idea of cold lumpy oats didnt appeal. But now I know that the optimum temperature is 60 degrees C so just warm to the touch. So I am off to now find a way to make them convenient and taste nice, (my lumpy childhood porridge memories are hard to shake)
