• Paula McIntyre Keeps It Simple

  • Oct 15 2024
  • Length: 1 hr and 1 min
  • Podcast

Paula McIntyre Keeps It Simple

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  • Summary

  • After a bit of a break, Dyed Green is back with a conversation with Paula McIntyre, a chef, writer, and broadcaster and the director of Slow Food Northern Ireland, based in Portstewart in County Derry. Paula’s passion for cooking began at the age of 8, when she visited an Italian deli in Edinburgh, where she had a formative experience with parmesan cheese and Parma ham. As luck would have it, Kate met Paula at a market in Rome while crying and eating pizza.

    Chef Paula McIntyre thinks chefs waste too much time trying to make something fancy that would taste better if it were more simply prepared: “You're not going to end up with anything in three hours that you wouldn't have ended up with in two minutes.” On today’s episode, we discuss Paula’s enduring love affair with turnip tops and Red Cow parmesan, attending culinary school in the United States, and following the food journey of Ulster Scots immigrants along the Appalachian trail.

    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



    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit katemccabe.substack.com
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