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March / April

2010 March / April

The March / April 010 issue of Organic Matters is now available. in our on-line features Gillian Westbrook reports from the European GMO-free Regions Network conference in Brussels; Oliver Moore looks at media coverage of our food sources in the Food Inc. documentary and recent publications; Joel Williams continues his introduction to soil biology series by examining the role of microbial activity and how to stimulate life in the soil; and Cáit Curran interviews restaurant owner Jim Tynan at his Portlaoise restaurant.

And there's lot's more in the print edition. Lenny Antonelli offers water conservation tips for the home; Cáit Curran meets the owners of one of Ireland's best salmon smokeries; and with Spring calling, Billy Clifford suggests some early crops for indoor production.

A recipe for excellence

Gillian Westbrook attended the European GMO-free Regions Network conference and came away inspired at the commitment of the regions to sustainable food production.
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Food for thought

Media coverage of the release of Food Inc. has concentrated minds, for the time being, on what we eat. Oliver Moore reviews the documentary and related food publications.
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An Introduction to Soil Biology - Part 2: Compost and Compost Tea

In part 2 of his series on soil biology, Joel Williams, Agronomist at Laverstoke Park Laboratory Services, examines the role of microbial activity in the soil.
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A family affair

Cáit Curran visits Jim’s Kitchen in Portlaoise to investigate the secret of his durability in the restaurant trade.
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In the Print Edition…

Sweet harvest

An abundant apple crop gave Gerry Galvin some busy days in the kitchen and yielded copious amounts of preserves.

Water, water everywhere…

Water conservation is now an issue for all households. Lenny Antonelli looks at ways to adapt your home to save water.

Big brother?

Are we being controlled through the generation of fear asks Judith Hoad, who urges vigilance in retaining command of our lives.

Quality and tradition

Graham and Saoirse Roberts operate one of Ireland’s best salmon smokeries. He talks to Cáit Curran about running a family business on the Atlantic seaboard.