I’d like to take the opportunity to clear up an unfortunate misconception. Irish food. Let’s get into it.
Most people think Irish food is rather…blah. In fact, when I went over to Ireland a few years ago, I was warned by more than one person about how awful it would be. Those people had clearly never been to Ireland. Or, at least not outside of a pub in Dublin.
My first post included, among other things, Ireland as place I’d like to visit. When I think of Ireland, potatoes, corned beef, cabbage, and whiskey are the foods that come to mind. I know more jokes about Irish cooking than recipes.
Yet Irish food is indeed true cuisine. The Emerald Isles stands its own on the global food scene and Irish chefs are proudly displaying what their country has to offer.
Let people worship kale, let them put avocados on everything, let them drink beet juice, I say. Me? I will take cabbage. The humble, hearty, and healthy heads are nature’s closest things to magic.
This month while you are soaking up your umpteenth Guinness with braised Irish cabbage, remember, these overgrown brussels sprouts do a lot more than accompany potatoes.
Entrepreneur Akin Olokun grew up on a farm in Poland, where the notion of food as a natural product of the earth was assumed. Since moving to the US at the age of 16, Olokun has maintained an appreciation of fresh, wholesome foods.
He established Earth's Healing Cafe in 2011 after spending time living in California where he was surrounded by juice bars and raw, living food cafes. He identified a niche in Chicago's dining scene and opened up shop in Ravenswood, one of the few organic cafes in the city at the time.
In a recent conversation, which has been condensed and edited, Okolun shared his ideas on food as means for optimal nutrition and wellbeing.
The most deliciously mathematical holiday is upon us.
Situated brilliantly between Thanksgiving and Fourth of July, the 14th of March – Pi Day – is a great day for celebrating things pie.
Though some may have you believe the holiday is meant to honor the numerical constant that makes geometry possible, we here at Foodseum think it’s a way to break up the doldrums of winter and smile on all things crusted.
