Laurence McKeown may be the most multi-hyphenate of any of the guests we’ve welcomed on Dyed Green thus far. A former IRA volunteer, Laurence spent 16 years in the H-Blocks of Long Kesh—four of which were spent on the blanket as part of the no-wash protest. He joined the 1981 Hunger Strike alongside Bobby Sands and his other comrades, going 70 days without food and lapsing into a coma before his mother authorized medical intervention. Since that day, in ways both literal and metaphorical, Laurence has continued to thrive and flourish creatively as an author, filmmaker, playwright, poet, and speaker.

On this episode of Dyed Green, we focus on the period of Laurence’s life post-hunger strike, moving beyond the years of the prison protest, to discuss what happened in the aftermath of those tough years through to the present time—when we have trouble keeping up with all of his creative endeavors. We talk about the development of the prison education system in Long Kesh; political struggle as a process; and his newest memoir, And Flowers Grew Up Through the Concrete. We also discuss the historical roots of hunger striking in Ireland; Laurence’s relationship to food; writing truth from someone else’s perspective; and how not to be afraid in the face of state violence.

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

The earliest known reference to the Irish practice of consuming blood as food dates back to the epic story of the Táin Bó Cúailnge, or the Cattle Raid of Cooley, in the 1st Century, in which warriors would live bleed animals and drink their warm blood before going into battle. We’ve had so many conversations about what Irish food is on this podcast, but until now, no one has made the case for blood—which may in fact be Ireland’s oldest food. In her new book, Blood, Guts, and Black Pudding: Ireland’s Dying Art of Blood as Food, West Cork-based writer Kate Ryan argues that blood—in the form of black pudding—is the perfect lens through which to understand Irish food culture as a whole.

On this episode of Dyed Green, we speak with Kate about her hopes of “removing the ick factor” around blood as food and changing perceptions of black pudding. We talk about how women have played a vital role in developing unique recipes for black pudding & passing them down through generations; the variety of animal bloods used for puddings and their regional variations; how it is becoming more and more difficult to source fresh blood for puddings; and how Ireland can become a leader in the field of producing blood for food. We also discuss what is lost when our heritage traditions disappear and what we can do to help make sure that doesn’t happen.

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.

Photo of Kate Ryan by Joleen Cronin.

As far as chefs go, Goldie’s Aishling Moore might just be the GOAT. She’s won numerous awards and accolades for her food at Cork’s Goldie, where she practices gill-to-fin cuisine. Aishling plans menus according to what the day boats bring in and makes sure to use the entire fish; not only does this mean she needs to plan ahead, she also needs to be ready to change her menu at a moment’s notice. And lest you think these parameters would limit the flavors she works with, the appeal of her menu to the masses, or the overall experience of a night out to her guests—the atmosphere she creates and her food make clear her rare talent. As if that wasn’t enough, Aishling is hard working, an incredible role model to other chefs, and super fun to be around.

On this episode of Dyed Green, we speak with Aishling about what it is like to be a woman in the kitchen in 2026, and how she was inspired from a young age by female producers and the entire Allen family at Ballymaloe. We also discuss Goldie’s secret language and how chefs can help to create a culture in the kitchen; the importance of being a good mentor to younger chefs; eliminating plastic from commercial kitchens; and how to make a good zesty ranch.

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.