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The Sweet Spud on a Farm - Episode 71 - Mourne Larder
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In this episode we continue with our ‘zero waste’ series. This time I sit down with a sustainable chef Paul Cunningham, and we talk about sustainability, foraging, wasteless cooking, his secret dining events and plans to open up a sustainable hot food bar. Paul shares many tips for waste free cooking and a couple of plant based recipes. Music by Mark J Adair of Syncwood Studios www.syncwoodstudios.com Artwork by Gemma O'Hagan www.gemmaohagandesign.com
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