Janine Kennedy

1 week ago | farmersjournal.ie | Janine Kennedy

Ireland’s agri-food sector has been sitting in a haze of uncertainty since the 2 April announcement (and subsequent announcement of a 90-day pause) of 20% tariffs on United States-bound exports from Ireland and all European Union (EU) member states. The European Commission is currently in negotiation mode as it attempts to solve matters diplomatically, but if these tariffs go ahead, we can expect that there will be retaliatory tariffs on American imports like cereals, clothes, meat and wine.

2 weeks ago | farmersjournal.ie | Janine Kennedy

We Irish are not the best when it comes to eating and enjoying fish, but we are getting better – especially as we learn more about the great seafood found just off our pristine coast. Eating more wild fish isn’t just good for our health – it also helps support Irish dayboat fishers, who often work under difficult conditions to get seafood from the ocean to your plate.

2 weeks ago | farmersjournal.ie | Janine Kennedy

Springtime in Ireland is a delight. You might not agree – after all, it can be a particularly mucky time of year (especially if you live on a farm), but I can always see past the muck in favour of the many other moments of joy. You don’t always realise how the dark days of winter affect your mood. In February, you start to notice the sun setting a little bit later in the day. Suddenly, on those rare occasions when the sun comes out, it feels warmer. Bit by bit, spring comes to call.

2 weeks ago | farmersjournal.ie | Janine Kennedy

If you’ve ever lived in a foreign country, you’ll know that sometimes you need to put the work in to build a community around you. Other times, if you’re lucky, the community will come to you naturally. For American-born food writer and journalist Robb Walsh, his wife, artist Kelly Klaasmeyer and their two children, it was the latter: their coastal Co Clare community found them.

2 weeks ago | farmersjournal.ie | Janine Kennedy

If you’re looking for a showstopper dessert this Easter, look no further than this baked custard Banoffee tart. The toasted pecans in this recipe are optional, but the Irish Country Living Food team agree: they bring the perfect earthy balance to the sweet banana and caramel flavours. If you’re looking to impress your guests, purchase a kitchen torch (available in most culinary shops and online) and toast the meringue right at the table...and prepare for a round of “oohs and ahhs”.