Reclaiming Ireland’s Culinary Heritage, One Roast Lamb or Sponge Cake at a Time
Julia Moskin, writing of Ireland’s Darina Allen:
As more Americans teach and study at Ballymaloe, it has gained a reputation as an artisanal nirvana, where the scraps from the organic vegetables are fed to the chickens, which in turn produce organic eggs; where nasturtiums grow into thick hedges and where the jam is always homemade.
Reminds me of Ireland 25 years ago.
http://www.nytimes.com/2010/03/31/dining/31Irish.html?pagewanted=3&hpw
