ArchiveMay 2007

The 5 tier Food Pyramid

Just last week the Irish Heart Foundation issued a press release ‘reaffirming the established position that consistently eating a wide variety of fresh foods including lots of fruit and vegetables, regular consumption of fish and wholegrain foods and eating less fat, sugar and salt is the best nutritional approach for remaining heart healthy and keeping a healthy weight.’

Nutritionists urge us to use the 5 tier Food Pyramid to plan healthy meals, yet confusion abounds. The pyramid has colour photos of many highly processed foods which surely gives a mixed message. This was brought home to me the other day when my ten year old niece Fiadh who is very ‘real food’ aware contacted me to ask why the Food Pyramid was encouraging people to eat lots of obviously processed food.

Layer 5- The layer at the base indicates the foods that we can tuck into free of guilt, like bread, cereals and potatoes. Sliced bread is scarcely a healthy option to encourage people to eat in volume, nor are bought breakfast cereals which invariably contain high levels of salt and sugar. Potatoes can indeed be a healthy option, its best to buy unwashed Irish potatoes rather than washed imported potatoes. Check that they haven’t been grown with excessive nitrogen which dilutes the flavour and affects the keeping time. 

Layer 4 - On the green layer there are fruit and vegetables. When possible, buy organic produce. Fresh fruit and lots of vegetables are indisputably good for us but again there’s not much point in buying lots of jet lagged produce that has flown half way round the world and has residues of pesticides and herbicides. Freshly squeezed orange juice takes seconds to make and delivers infinitely more vitamins and minerals than the pasteurized concentrate sold in bottles and tetra packs.

Layer 3- The middle layer has milk, cheese and yogurt. We are urged to go easy on dairy products, just 3 portions a day, I’m sure that’s good advice but it also depends on the quality of the milk, cheese and yoghurt. I am a great believer in the value of unpasteurised milk from a clean herd that is guaranteed TB and brucellosis free. I feel fortunate that I was reared on raw milk and we now have a Jersey cow that we milk for the family, so that the children and grandchildren can have access to raw milk. A growing number of people both here and in the US are demanding unpasteurised and non-homogenised milk. Check out the Campaign for real (raw) milk on the website of the Weston A. Price Foundation – There ought to be freedom of choice as there is in so many countries. In London I bought fresh milk in bottles in the Pimlico Market from a farmer from Devon. In the centre of Paris there’s always a queue at the stall at the Sunday Market in rue Raspail selling unpasteurised organic milk, cream, yoghurt and crème fraiche. Live yoghurt is indeed a wonder food but that can scarcely be said for most commercial yoghurt made from skim milk powder and artificial sweetener and syrupy fruit purees. Look out for Glenilen Yoghurt or Ardsallagh Goats Milk Yoghurt or make your own, even a child can make it.

Seek out unprocessed cheese, a valuable, nutritious and delicious addition to our diet. 

Layer 2 - On the next layer of the pyramid, are eggs, fresh fish particularly oily fish, eg mackerel (in season in July, August and September) and meat.

The Irish Heart Foundation wisely urges us to eat less meat, keep it lean and think a pack of cards when we are choosing portion size – 2 ozs meat and 3 ozs fish. They may be right but most Irish men would give a ‘quare look’ at that much meat put down in front of them.

Again the quality of the meat and fish really matters from the point of view of nutrition and flavour. I personally find excessively lean meat dull, dry and flavourless – I far prefer to eat meat less often and to choose an organic bird or joint with a nice covering of fat. 

There are also ‘eggs and eggs’. I’m thrilled that the number of people keeping a few hens in their garden again is growing steadily. The quality of the eggs laid by genuine free range hens fed on scraps and organic meal, is quite different. According to research done in UCC among other places, they are significantly lower in cholesterol than intensively produced eggs.

Beans and pulses are also magical food, high in complex carbohydrates, low in fat, rich in minerals and an inexpensive source of protein and fibre, they also have a low glycemic index. Baked beans in tomato sauce are definitely nutritious but contain significant quantities of sugar and salt.

Layer 1 - And so we arrive at the top layer of the pyramid where we are rightly advised to go easy on cakes, biccies and high sugar drinks and snacks. We are urged to use low fat spreads, vegetable oils and very little butter. Surely, good Irish butter is more natural than margarine and spreads which are highly processed and made with addition of emulsifiers and preservatives and a containing a higher level of trans fats.

And while we are on the subject, why is no Irish dairy farmer making organic butter or cream. I really feel strongly about buying Irish and local and resent having to buy organic butter from Denmark. After all, we have the natural resources to produce the best dairy products in the world in Ireland, we can grow grass like nowhere else in the world.

Bought biscuits similar to those in the photo contain a long list of ingredients one wouldn’t normally have in the kitchen cupboard – emulsifiers and stabilizers…they contain high amounts of sugar, and sometimes chemically hardened fat, why aren’t we encouraging people to bake their own simple biscuits with wholesome ingredients - try these delicious flapjacks.

Oatmeal Biscuits

These nutritious biscuits keep very well in a tin. Children love to munch them with a banana. Don't compromise - make them with butter, because the flavour is immeasurably better.
Makes 24-32

1 lb (450g) rolled oatmeal (porridge oats)
12 ozs (340g) butter
1 tablespoon golden syrup
1 teaspoon pure vanilla essence
8 ozs (225g) castor sugar

Swiss roll tin, 10 inches (25.5cm) x 15 inches (38cm)

Melt the butter, add the golden syrup and pure vanilla essence, stir in the castor sugar and oatmeal and mix well. Spread into a large Swiss roll tin and bake in a preheated moderate oven, 180C/350F/regulo 4, until golden and slightly caramelised - about 30 minutes. Cut into 24-32 squares while still warm.

Note: Make half the recipe if a 9 inch (23cm) x 13 inch (33cm) Swiss roll thin is used.

Chocolate Briskies
Cut the oatmeal biscuits into squares. When cool, dip diagonally into melted chocolate.

Coconut and Oatmeal Biscuits
Substitute ¾ oz of unsweetened desiccated coconut for 1 oz of oatmeal in the above recipe

Coconut and Chocolate or Raisin Biscuits
Add 1 oz chopped chocolate and or 1oz raisins to the above recipe. Reduce the oatmeal by 1 oz .

Oatmeal and Banana Crunch
For an instant pudding, cover an oatmeal biscuit with slices of banana, put a tiny dollop of cream on top and eat. Simply Delicious!

Oatmeal and Apple Crumble
Loose crumbs may be scattered over some stewed apple for an instant crumble.

Haricot or Flageolet Beans with Tomato and Rosemary

Serve as an accompaniment or as a vegetarian dish.
Serves 4-6

1 cup dried haricot beans or flageolet beans
Bouquet garni
1 onion
1 carrot
3 tablespoons olive oil
6 ozs (170g) chopped onion
4 large cloves garlic, crushed
1 x 14 oz (400g) tin tomatoes
1 large sprig rosemary chopped, approx 1 tablesp.
Salt, freshly ground pepper and sugar

Soak the beans overnight in plenty of cold water. Next day, strain the beans and cover with fresh cold water, add a bouquet garni, carrot and onion, cover and simmer until the beans are soft but not mushy - anything from 30-60 minutes. Just before the end of cooking, add salt. Remove the bouquet garni and vegetables and discard. 

Meanwhile sweat the chopped onion gently in olive oil in a wide saucepan until soft but not coloured, approx. 7-8 minutes add the garlic and cook for another minute or two, add the chopped tomato and their juice, add the cooked beans, and chopped rosemary. Simmer for 10-15 minutes add some of the bean liquid if necessary and season well with salt, freshly ground pepper and sugar.

Note: The mixture should be juicy but not swimming in liquid.

Gratin of Haricot Beans with Tomato and Rosemary

Put the mixture into a shallow ovenproof dish. Scatter a mixture of buttered crumbs and grated cheese over the top and put into a hot oven or flash under a grill until crisp and golden on top.

Haricot or Flageolet Beans with Tomato and Rosemary with Chorizo

Add 1 chorizo, sliced, to the tomato base with the beans and rosemary.
A toasted grain cereal.
Serves 20

12 ozs (340g) honey
8 fl ozs (225g) oil eg. sunflower or arachide
1 lb 1 oz (370g) oat flakes
7 ozs (200g) barley flakes
7 ozs (200g) wheat flakes
3½ ozs (100g) rye flakes
5 ozs (140g) seedless raisins or sultanas
5 ozs (140g) peanuts/hazelnuts, or cashew nuts split and roasted
2¾ ozs (75g) wheatgerm and /or millet flakes
2 ozs (55g) chopped apricots, ½ cup chopped dates etc. are nice too

Mix oil and honey together in a saucepan, heat just enough to melt the honey. Mix well into the mixed flakes. Spread thinly on two baking sheets.

Bake in a moderate oven 180C/350F/regulo 4, for 20-30 minutes, turning frequently, making sure the edges don't burn. It should be just golden and toasted, not roasted!

Allow to get cold. Mix in the raisins or sultanas, roasted nuts, toasted seeds, chopped dates, apricots and wheatgerm. Store in a screw top jar or a plastic box, keeps for 1-2 weeks.

Serve with sliced banana.

Crunchy Granola with Berries and Yoghurt Layered in a Glass

A cool way to serve breakfast in a glass – bursting with goodness and totally yummy.

Serves 2

250ml (8flozs) natural yoghurt (see recipe)
2 tablespoons honey
110g (4ozs) granola (see recipe)
110g (4ozs) blueberries, raspberries, frais du bois or even sliced banana

2 straight squat glasses, about 12.5cm (5 inches) tall

Mix the yoghurt and honey together. Divide about on third of the granola between the 2 glasses, top with on third of the yoghurt. Sprinkle half the berries over the top, then a layer of granola and finally yoghurt. 

Garnish with a few berries and perhaps a sprig of mint. Provide long-handled spoons

Divine Homemade Yoghurt

Makes 1.8 litres (3 pints)
Making one’s own yoghurt is very simple and satisfying thing to do.

2.4l (4 pint) full cream milk
150ml (1/4 pint) double cream
225g (8oz) live natural yoghurt

Place milk in large saucepan and bring to the boil. Turn the heat down to a gentle simmer and reduce by at least half, better still a third stirring occasionally. Remove pan from heat and pour the milk into a thick delph or pottery bowl. Add the cream and stir well. Allow to cool. When the milk has cooled to the point where you can hold your clean finger in it for a count of ten, add the yoghurt and stir well. If the milk is too hot when the yoghurt is added, it will kill the live bacteria. Cover with a tea towel or cling film. We leave it beside the Aga or put it in the cupboard over the boiler in the office. Sometimes it takes days to thicken. It will keep in the fridge for a week to ten days – Divine.

We serve this with apple blossom honey and toasted hazelnuts.
Tip: Don’t bother to make this with low fat milk
Foolproof Food

Beginners Wholemeal Bread

This is a more modern version of Soda Bread, couldn’t be simpler, just mix and pour into a well-greased tin.
This bread keeps very well for several days and is also great toasted.

Makes 1 loaf or 3 small loaves

400g (14ozs) stone ground wholemeal flour
75g (3ozs) white flour, preferably unbleached
1 teaspoon salt
1 level teaspoon bread soda, sieved (Bicarbonate of Soda/Baking Soda)
1 egg, preferably free range
1 tablespoon arachide or sunflower oil, unscented
1 teaspoon honey
425ml (15fl ozs) buttermilk or sourmilk approx. (put all the milk in)

Sunflower or sesame seeds optional
Loaf tin 23x12.5x5cm (9x5x2in)
Preheat oven to 200ºC/400ºF/gas mark 6.

Put all the dry ingredients including the sieved bread soda into a large bowl, mix well. Whisk the egg, add the oil and honey most of the buttermilk. Make a well in the centre of the dry ingredients and pour in all the liquid, mix well and add more buttermilk if necessary. The mixture should be soft and slightly sloppy, pour into an oiled tin or tins. Sprinkle some sunflower or sesame seeds on the top. Bake for 60 minutes approx, or until the bread is nice and crusty and sounds hollow when tapped. Cool on a wire rack.

Health Bread
Add 1 tablespoon of sunflower seeds, 1 tablespoon of sesame seeds, 1 tablespoon of pumpkin seeds, 1 tablespoon of kibbled wheat to the dry ingredients. Keep a mixture to scatter over the top.

Hot Tips 

The Irish Heart Foundation has linked up with the Restaurants Association of Ireland Panel of Chefs, and Euro-Toques who have provided tempting and easy to cook recipes which are available in a booklet free to the general public by calling 1850 364 364 

‘For a Happy Heart, portion size matters’ , is the theme once again for the Irish Heart Foundation annual ‘Happy Heart Eat Out’ campaign will take place for the month of June. We are focusing on portion size as its not just the quality and variety of food that’s important, but also how much we eat. The Irish Heart Foundation has also produced a colourful Eat Out pack available to eateries wishing to participate in the campaign  or tel 01-6685001 or email

Blue Hill at Stone Barns

One of the most talked about restaurants in America today is in the centre of a working organic farm just 30 miles north of mid-town Manhattan up the Hudson River in the Pocantico Hills. Its called Blue Hill at Stone Barns. The farm is one of the many owned by the Rockefeller family. The beautiful Norman style stone barns were originally built in the 1930’s by John D. Rockefeller Junior as part of a vision of an economically sustainable family estate, and have been painstakingly renovated under the direction of David Rockefeller and Peggy Dulany.

The object of the exercise is to create a multi-purpose educational centre, restaurant and café so people can become more connected to the food they eat and learn about the reality of nature and food production. 

Locals can come and bring their kids to wander around the farms, watch the sheep and the happy lazy Berkshire pigs ranging freely. Kids who presume eggs come out of cardboard cartons are enchanted to watch the Rhode Island hens, Cornish White Chickens, Bourbon Red and Bronze turkeys scratching and foraging. They can peek into see where the eggs are laid in the nesting boxes at the back of the ‘egg mobile’ which moves around the fields after the sheep, to ensure that the poultry have a continuous supply of grass.

There’s also a herd of Finn Dorset sheep, rabbits and honey bees.

The educational centre runs regular classes in the vegetable garden and greenhouse. Locals can watch the sheep being shorn of their woolly winter coats and learn about spinning and curing the fleeces for sheepskin rugs.

The similarities between Stone Barns and the Ballymaloe Cookery School also set in the centre of an organic farm with pigs, Jersey cows, hens, geese, ducks and bees was uncanny.

I’d been looking forward to visiting ever since I met Adam Kaye in a chance encounter a few years ago. Dan Barber and his wife run the restaurant and café with a huge team of passionate young people. Can you imagine what a joy it is for a chef to have a restaurant in the middle of a farm with all that wonderful seasonal produce at his doorstep to cook with. Irene Hamburger showed me around the farm as the last of the snow was melting after the St Patrick’s weekend blizzards, and then Dan cooked me a Taste Menu which celebrates the season at Stone Barns. The restaurant is in the converted dairy. First we had two little tiny raw fresh carrots and two equally weeny bok choy to nibble on. This was followed by a plate of charcuterie, then came some sesame cardoon lollipops.

Dan is an enthusiastic proponent of sous-vide cooking, so the hake and coddled egg and the Berkshire pork that followed had been cooked in this way. Fans of this type of cooking which was invented in France about 30 years ago say that all the flavour is sealed inside the plastic bag in which it is cooked, usually immersed in lukewarm water. The texture stays soft and tender, the colour scarcely changes and despite all of that I don’t love the result.

I can see how sous vide is certainly convenient for chefs and many top chefs are now experimenting with it, but I find the texture very strange, fish feels and to my palate tastes on the wrong side of underdone, pork, duck and chicken the same. I’ve decided I miss the texture and the caramelisation of the juices that happens when food is grilled or roasted.

The Troisgros Brothers in Roanne in France have used this method to cook foie since the 1970’s and many other three-star chefs have used sous-vide very successfully in their kitchens, and it is widely used in industrial food production. Dan’s food was very interesting but I was somehow expecting something much simpler.

When I walked into the beautiful dining room I was delighted and amazed to find the original Shanagarry Pottery on the tables, it looked so beautiful on the linen runners on the oak and walnut tables. Irene told me they searched long and hard for something handmade, yet simple and sophisticated, so they chose the elegant original black and white and stone pottery designed by Philip Pearce in the 1960’s.

Stone Barn is just a 40 minute train ride from Grand Central Station in New York on the Metro North Hudson Line to Tarrytown, well worth a detour. For more information  

Blue Hill at Stone Barns 630 Bedford Road Pocantico Hills, New York 10591
Telephone 001 914 366 9600 Fax 001 914 366 7020

Berries and Semolina Pudding

– 8 portions
Dan Barber – blue hill at stone barns

1 quart whole milk
1/2 orange – zest
1/2 lemon – zest
1 vanilla bean – split and pulp removed
1 cup semolina
5 farm fresh eggs - separated
1/4 lb butter
6 oz sugar
4 cups strawberries – quartered or any other seasonal berry found at the
farmers market

preheat oven to 325

1. in a medium saucepan and over low heat, combine milk, orange and lemon zest, and vanilla bean pulp, and bring to a boil
2. gradually whisk in semolina until mixture thickens
3. add yolks and butter. once butter has melted and is completely incorporated, remove from heat. transfer batter to a large mixing bowl
4. in a separate bowl, combine sugar and egg whites. whisk until soft peaks are formed
5. fold egg whites into semolina batter
6. butter a 9” x 13” bcking pan and dust with semolina. add pudding
7. bake for 30 minutes at 325
8. remove pudding from oven and cool until ready to serve
9. to serve: cut pudding into 8 portions and top with seasonal berries

Summer Salad

Dan Barber – blue hill at stone barns
6 farm fresh almond soft-fried eggs (recipe to follow) (or lightly poached)
3 cups mixed micro or baby greens – arugula, beets shoots, kale, whatever you can find at your farmers market

1 cup mixed herbs – parsley, tarragon, chervil, thyme, mint, cilantro, chives – again, whatever you can find at your farmers market
1/2 cup shelled and roasted pistachios
1/4 cup olive oil
1/8 cup lemon vinaigrette (recipe to follow)
salt and peper

1. in a large bowl, toss together the baby fennel, pistachios, greens and herbs. add lemonette to taste and season with salt and pepper
2. to serve: divide salad into individual bowls and top with poached egg
lemon vinaigrette
1/4 cup lemon juice
1/4 cup lemon oil (recipe below)
1/2 t dijon mustard
1/2 cup olive oil
1. in a medium bowl combine mustard and lemon juice. slowly whisk in lemon oil and olive oil.
season to taste.

lemon oil
1 qts canola oil
4 pc lemon zest
1/4 bunch lemon thyme
1/4 stick lemongrass
in a medium saucepan combine all ingredients. place over a very low heat for 1 hour. do not let
oil boil. remove from heat, cool and strain. refrigerate until ready to use.

Almond Soft-Fried Egg

6 large eggs
3/4 cup Panko style breadcrumbs
1/2 cup finely ground almonds
1/2 cup freshly grated parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable/Peanut oil for frying

Bring a medium pot of water to a boil, gently add the eggs and cook for 6 minutes. Immediately remove the eggs and immerse in a bowl of ice water until cold: carefully peel and set aside.
In the first of three medium bowls, combine the Panko, almonds, parmesan, salt and pepper. In the second bowl, whip the eggs until smooth; in the third bowl, combine the flour, salt and pepper.
To coat the eggs; first roll the cold, soft cooked eggs in the flour, shaking to remove any excess.
Dip the eggs in the beaten egg mixture, then in the crumb mixture, rolling until completely coated.
Repeat with a second coating of beaten egg and crumb mixture. Using your hands, press the crumb mixture around the eggs to secure the coating. You can prepare the eggs to this stage and store refrigerated for up to 4 hours.
To cook the coated eggs; heat about 3 inches of oil to 350°F in a medium saucepan. Carefully add the eggs and cook, turning, until golden brown and heated through, about 2 minutes. Serve immediately with greenhouse salad, fennel and apricots.

Pistou of Summer Vegetables

Serves 12
1/2 lb. Asparagus, cut into 1/2” pieces and blanched
1/2 lb. Fava beans, blanched and cleaned
1/4 lb. Peas, blanched
1 bunch Basil, cleaned and blanched
1 cup Olive oil
2 cups Vegetable stock
1 Shallot, finely diced
1/4 cup Chopped herbs

1.Combine blanched vegetables. Place half of the vegetable in a blender with the blanched basil. Puree adding olive oil.
2. In a large saucepan, sweat shallots until translucent. Add blanched vegetables. Add puree of vegetables. Add vegetable stock until desired consistency. Season to taste.

Fettucine with Irish Asparagus

The season for fresh Irish asparagus is May and June so now is the time to make this deliciously rich recipe. Look out for it at your nearest Farmers Market or greengrocer. Don’t attempt to use out-of-season asparagus which has been flown around the globe.
Serves 4

225g (8oz) fettucine or fresh noodles
16 spears of fresh Irish asparagus, trimmed
250ml (8fl oz) cream
75g (3oz) butter, diced
150g (5oz) freshly grated Parmesan cheese, Parmigiano Reggiano
Maldon sea salt and freshly ground pepper

First cook the pasta: Bring 4.8 litres (8 pints) water to the boil, add 2 tablespoons dairy salt or sea salt and tip the pasta in all at once and stir well to ensure the strands are separate, then cover the pan just long enough to bring the water back to the boil. Cook until al dente (fresh pasta 1-2 minutes, dried pasta see instructions on packet, but test 2-3 minutes before suggested time).

Drain the pasta immediately. Don’t overdrain. Fresh pasta and all long pasta, should still be wet and slippery. 

Meanwhile cook the asparagus in very little water for 4-5 minutes or until almost cooked when the tip of a knife pierces the root end easily. Drain.

Next make the sauce: Heat the cream in a wide saucepan or sauté pan, add the butter and simmer over a medium heat for a minute or two until the cream and butter are incorporated and slightly thickened. Add the cheese and lots of freshly ground pepper. Taste and add salt. Toss in the drained pasta.
Slice the still warm asparagus at an angle, keep the tip intact. Scatter over the top of the pasta, toss gently and serve immediately in hot pasta bowls. 

Foolproof Food

Crunchy Rhubarb Crumble

Crumbles are comfort food, vary the fruit according to the season. Now is the time to use lovely fresh Irish rhubarb.
Serves 6-8

1½ lbs (675g) rhubarb, cut into 1 inch (2.5cm) lengths
1½ -2 ozs (45-55g) sugar

4 ozs (110g) white flour, preferably unbleached
2 ozs (55g) butter
2 ozs (55g) castor sugar
2 ozs (55g) chopped or slivered unpeeled almonds
2 pint (1.1L) capacity pie dish

Stew the rhubarb gently with the sugar in a covered casserole or stainless steel saucepan until about half cooked. 

Taste and add more sugar if necessary. Turn into a pie dish. Allow to cool slightly while you make the crumble. 

Rub the butter into the flour just until the mixture resembles coarse bread crumbs, add the sugar and almonds. Sprinkle this mixture over the apple in the pie dish. Bake in a preheated moderate oven 180C/350F/regulo 4, for 30-45 minutes or until the topping is cooked and golden. Serve with whipped cream and soft brown sugar.

Serve with cream or ice-cream.

Variation: Rhubarb and Strawberry Crumble.

Stew two-thirds the amount of rhubarb with the sugar, stir in one-third sliced strawberries and proceed as above.

Hot Tips

Good Food Ireland Guide Book and map now available online and good bookshops-
Places to eat, stay or visit –  Tel 053 9158693  

Bewley’s launches exclusive Cup of Excellence coffees
Cup of Excellence coffees are some of the world’s finest and rarest coffees, which have at last arrived in Ireland, sourced and roasted exclusively by Bewleys in Brazil, Colombia, El Salvador and Nicaragua – available in extremely limited quantities. Each country’s individual Cup of Excellence coffee is now being featured at Bewley’s Grafton St. in Dublin. 

New Gubbeen Cheese Oatcakes

From grass to cattle to milk to cheese & biscuits. Over the past 30 years cheesemakers, Tom and Giana Ferguson of Gubbeen Farm Dairy, Schull, West Cork, have created their award winning cheeses. Now they have combined their skills with those of fellow artisan, Baker Robert Ditty in Northern Ireland – they are putting together the finest rolled oats from Co Armagh with Gubbeen Cheese and have produced delicious Cheese Oatcakes – available nationwide or call Giana at 028-28231 –overnight delivery available -  

Learn How to Grow your own Organic Vegetables

Beginners Guide to Growing Organic Vegetables with Rupert Hugh Hones at Ballymaloe Cookery School on 8th & 14th May Tel 021-4646785 

The Greenbox, Ireland’s first ecotourism destination plans to host a series of events to celebrate International Biodiversity Day on May 22nd.

This year’s theme is biodiversity and climate change. To celebrate the day, the Greenbox ecotourism project, in conjunction with the Organic Centre, Rossinver, Co Leitrim, is organizing a series of awareness-raising events. 

Seminar on climate change and biodiversity in the Organic Centre 
Guided peatland walk in the Marble Arch Caves Geopark 
Screening of the film ‘An Inconvenient Truth’ (Academy Award winning documentary that has sparked a global debate about climate change) in Manorhamilton and a pub quiz. 
Contact: Ollie in the Greenbox office, Tel 071-9856898,  or


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