We’re wading into new territory this week on Dyed Green, featuring a conversation with writer, editor, public speaker, and world traveler Laurie Woolever. Laurie’s debut memoir, Care & Feeding, which came out last year, covers her life in food and hospitality, her struggles with addition, and her writing life. The book also delves into her relationships with two of the most prominent chef personalities of the past few decades: Mario Batali and Anthony Bourdain, both of whom she collaborated with on writing projects.

It’s true—Laurie has not been to Ireland since she was 23! However, this only makes us more excited to be able to feature her as the host of our first memoir writing retreat in West Cork this September.

On this week’s show, we speak with Laurie about how the food journalism landscape has changed over the last twenty years; toxic restaurant culture; finding yourself on the page through the craft of memoir; and the lessons she’s learned—and passes on—from the mentorship of Anthony Bourdain. We also discuss what our upcoming retreat will be like, so snag one of the few remaining seats while you can! We can’t wait to show her how much Ireland has changed, and to create new stories with you this autumn.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com

As foodies, we’re all so enamored by the stories behind what’s on our plate—from where each ingredient was sourced (Who grew this? Who picked this?) to where it fits in the narrative of the place where we are eating. But what about the parts of the animals and vegetables that get left behind? Reducing food waste is not a novel concept, and it feels quite trendy right now. But how practical is it, and how much is it really being done?

Our guest on today’s show is Conor Spacey, a chef, author, and activist whose work revolves around how to reduce the noise created by our industrial food system so chefs and consumers have the practical knowledge they need to make informed food choices. Spacey is the culinary director of Food Space, a catering business that helps companies create healthy and sustainable food programs for their employees, and the author of a Blasta Books cookbook called Wasted, whose recipes focus on the most wasted food products in the common kitchen.

On this week’s show, we speak with Conor about policy solutions to problems in the food system; developing relationships with the people who grow your food; and our experiences being vegan and vegetarian. We also talk about how to meet people where they are at when discussing critical issues like the scourge of food waste at restaurants and at home; why we should all eat more plant-based foods; and—Kate’s favorite—the horrors of salmon farming.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at bogandthunder.com.

adrienne and Autumn are joined by Kate McCabe (Founder and Executive Director of Bog & Thunder), Max Sussman (Culinary Director of Bog & Thunder) and Dwight Dunston (facilitator, hip-hop artist, educator, and activist) to chronicle and celebrate their majestic time on a private island in the wilds of West Cork for a writing workshop unlike any other.

Writing the Next World is a space to ideate, experiment with genre, and find a writing voice that creates more possibilities for our collective future, all while exploring the beautiful Connemara countryside and eating outstanding food.

The event is rooted in the lineages of visionary and speculative fiction and Black Feminist Praxis.

The next one is coming up JULY 5TH - JULY 10TH. APPLY HERE!

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Listen to WRITING THE NEXT WORLD: the album by duns

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Max's Egg Salad Recipe!

6 eggs

40 gm celery, diced

20 gm pickles, diced

60 gm mayo

30 gm red onion, diced

2 Tbsp parsley, finely chopped

2 scallions, sliced

Pinch MSG

plenty of salt and pepper

1. Bring pot of water to a boil. Add eggs and start a 10 minute timer, keep eggs at a low boil the entire time.

2. After 10 minute timer goes off, place eggs in ice bath until cool.

3. Chop eggs or break up with gloved hands.

4. Mix with remaining ingredients, adjust seasoning to taste.

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