Russ Parsons
former @LATimesfood editor and columnist, now proud Waterfordian and Irish Times columnist, #author How to Pick a Peach & How to Read a French Fry.
Articles
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1 month ago |
irishtimes.com | Russ Parsons
It is one of the most idyllic scenes of summer – a trailer pulled over at the roadside. Inside, a teenager either catching up on vacation reading or napping in the shade. Out front, a trestle table stacked with plastic punnets of the sweetest juiciest strawberries around. The appearance of Wexford strawberries is one of the heralds of Irish summer. Even though fruit that looks like strawberries is available in groceries all year round, these are often as durable and flavour-free as styrofoam.
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2 months ago |
irishtimes.com | Russ Parsons
Is it possible for one of the world’s great cheeses to fly under the radar? At least for this blow-in cheese-lover, the answer is definitely “yes”. As a lifelong caseophile, since moving here I have made a small study of the glories that are Irish cheeses. I read my bedside copy of the Sheridan’s Guide religiously, and regularly make a pest of myself sampling anything new that I find at the market.
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Mar 10, 2025 |
irishtimes.com | Russ Parsons
Many people (and at least one small bear) are mad for marmalade. But few will go to the extremes that Tom and Laura Sinnott have. Especially at this time of year, there can be few things better than a spoonful of bittersweet, intensely citrusy marmalade on thickly buttered toasted brown bread. It can bring a ray of sunshine to even the scutteriest grey morning. At my house we might go through a jar every couple of weeks. The Sinnotts go through 3,000-4,000 a day.
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Nov 5, 2024 |
irishtimes.com | Russ Parsons
Most artisanal food products are the result of the labours of a few dedicated employees. Conor Trihy numbers his workforce in the tens of thousands. As the 29-year-old makes the rounds of one of his workplaces on a sunny early fall afternoon, they are all abuzz. Trihy is a beekeeper, and he and his workers make some of the best honey you’ll ever taste.
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Oct 23, 2024 |
irishtimes.com | Russ Parsons
Early this autumn, I was picking wild blackberries at my secret spot by the football pitch, nudging aside the brambles and gingerly plucking the darkest, shiniest berries into my bucket. Three different dog walkers passed and started chatting happily about their memories of doing the same when they were young ones. Back home, while I was cooking the berries down to make jam, it occurred to me that maybe what I’m really doing is finally living my Irish childhood – at almost 70 years old.
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Not sure how to do this the cool way, but I’m over at the other place as @russparsons.bsky.social I’ll be checking n here from time to time.
Same. I’m giving it another try and it does seem more lively than it had been, and bc also more sane than this place.
Looks like the blue place is taking off a bit more. If you are there let me know! 🦋
Thanks @BrianMcGilloway I needed a distraction for obvious reasons and discovered on my TBR stack a Ben Devlin I had missed. The perfect prescription for a tough week.
