Janine Kennedy

Ireland, Munster, United Kingdom

Content Editor at Irish Farmers Journal

Writes about food & farm @IrishCountryLiv. Chef, Blow-in, Mama, Farm lady. Irish by marriage; Canadian by birth; Cape Bretoner by pure good luck. Opinions mine.

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Articles

Why is menu provenance so important in Ireland?

4 days ago | farmersjournal.ie | Janine Kennedy

What does the word ‘provenance’ mean to you? To the Irish food producing community, it means everything. At its most basic, provenance is defined as a ‘place of origin’, but in gastronomic and agricultural circles, it infers much more. To savvy Irish consumers, provenance means trust – it means the foods they purchase has traceability, and the money they spend goes back into the pockets of farmers and producers.
A new flavour of farming with Two Green Shoots

1 week ago | farmersjournal.ie | Janine Kennedy

In the Caha mountain range, on the Cork-Kerry border, you’ll often find Kloë Wood Lyndorff somewhere on the side of a mountain called Esk. This isn’t just her home, where her family has been stewarding their land for many years – it is where she has created a meaningful living in the wilds of west Cork. Kloë has spent her life immersed in and forging connections between people and green spaces.
Taste Tradition: from shelf to stove - recipes with a history

1 week ago | farmersjournal.ie | Janine Kennedy

As a child, did you sit on your grandparents’ knee while they regaled you with stories about your family? Perhaps there was a great-grandparent who valiantly fought in a war; or maybe an uncle was the first to have a motor car in the community. Much of our personal history is passed down orally in this way – but not all. Often, you can find family stories sitting quietly on the kitchen shelf in the form of old, handwritten recipes.
Come dine with me...al fresco

1 week ago | farmersjournal.ie | Janine Kennedy

Food that tastes great don't have to be complicated – especially during the summer months, when fruit and vegetables are at peak freshness. The last thing you want to do while entertaining is spend too much time in the kitchen. So why not turn your back garden into the ultimate hangout spot? We've got you covered with some amazing recipes to help you entertain.
Make the cover: go big or go home...having the prime of your life

1 week ago | farmersjournal.ie | Janine Kennedy

A summer barbecue just isn’t a summer barbecue without a big, delicious burger on offer. You’ll find burgers of all descriptions along supermarket shelves this season, but the best ones are made from scratch. Some burger recipes are more complicated than necessary. They actually require little more than great quality mince and some time and attention.
Editorial: welcome to the Irish Country Living Summer Food Magazine

1 week ago | farmersjournal.ie | Janine Kennedy

Some of my fondest childhood memories involve blueberries. This is because where I grew up, on Canada’s east coast, they grow wild. In late July and early August, they are ripe for the picking and found along the edges of the forest. When I was little, I spent a lot of time with my aunt Joan and uncle Allister, who farmed down the road. Uncle Allister’s mother, Annie, also lived with them and would spend hours teaching me things like how to knit and play cards.
For the first time ever, Blas na h’Éireann has named three Producers' Champions

2 weeks ago | farmersjournal.ie | Janine Kennedy

For Irish food, you could say that April to November is the ‘busy season’, with a different show on nearly every weekend. A definite highlight is always in October, with the Blas na h’Éireann awards in Dingle, Co Kerry. Here, our producers are recognised and celebrated for their contribution to Irish food. Months before the main event, entries and samples are put forward for judging, which begins in June.
A growing need for gluten-free Irish food to meet the needs of diners

2 weeks ago | farmersjournal.ie | Janine Kennedy

Did you know that coeliac disease – an autoimmune disease which is triggered by the consumption of gluten – affects roughly one out of every 100 people in Ireland? “And if someone in your family has it, the likelihood of you having it yourself increases to one in 10,” says Frances Buckley, the technical food advisor for the Coeliac Society of Ireland. Her work includes advising food businesses on how best to cater to the coeliac dining segment – one which has grown rapidly in recent years.
George Lamb: ‘we have to find the sweet spot [in agriculture]’

3 weeks ago | farmersjournal.ie | Janine Kennedy

Love Jeremy Clarkson or hate him, there are few members of the Irish farming community who missed the last season of Clarkson’s Farm on Prime Video. From farm manager Kaleb Cooper’s frequent temper tantrums to trying to figure out what in God’s name farmhand Gerald is trying to say in his thick West Country accent, we nosily followed along the trials and tribulations of Diddly Squat Farm.
Food for thought: should we have a legal definition for sourdough bread?

3 weeks ago | farmersjournal.ie | Janine Kennedy

Experimenting with sourdough bread wasn’t just a COVID-19-induced fad – Irish consumers are increasingly aware of the nutritional and health benefits around fermented foods. When it comes to bread, it’s hard to beat a slow-fermented sourdough for flavour and nutrition. Unlike other breads, which use leavening agents like baking soda or yeast, sourdough is naturally fermented using a starter.