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Episodes of Spice Bags
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After four wonderful years of episodes, we at Spice Bags are bowing out. While we do announce this with a heavy heart, we – Blanca, Dee, and Mei – wish to end on a high after publishing our very own cookbook Blasta Books 5: Soup, and at a momen
While Dee and Mei have bonded about their passion about fast food over the years, it was a surprise that our elegant Blanca nurses a passion for White Castle and corn dogs.What is fast food? Is it simply chains like McDonalds, Super Macs, an
Nigeria is a complex place, in terms of food, history, geography, and its three hundredplus ethnicities. Edizemi Onilenla, or Emi, founder of the culinary brand Mama Shee,grew up in Nigeria. Victory Nwabu-Ekeoma, founder of Bia! Zine is from
Journalist Ali Dunworth and Blanca talk about their recent trip to the Asturias region inSpain, where they were pampered with cider, veal, cheese, and conservas. Oviedo, thecapital, is on the Camino Norte, the famous pilgrim walk that winds i
We talk to American-born editor, writer, and publisher, Kristin Jensen, who has hadquite the year. Founder of Blasta Books and Nine Bean Rows Books, as well as thelong-form magazine Scoop magazine (helmed by our own Dee Laffan), Kristin has b
Welcoming Lunar New Year the K-Way with Gunmoo Kim & Soonie DelapSouth Korea is a country that is a pioneer of pop music, cinema, television, fashion, and cuisine. In this episode, we talk to Gunmoo Kim and Soonie Delap as they reminisce abo
In our Spice Bags Christmas Special Episode, we celebrate with Marcus O’Laoire, DJ, chef and owner of D8 pubs Anti-Social and Jackie’s, and Chris Mellon of Blackberry Café and creator of Dublin Social. Marcus and Chris are also the co-hosts o
Shamzuri (Sham) Hanifa, is a beloved denizen of the Irish food scene. Based in Leitrim, he is the award-winning chef and owner of the Cottage Restaurant, Buffalo Boy, and Chef Sham Sauces. His new restaurant, My Kitchen, will also feature cooki
Cake is more decadent than brioche or stollen, in that it is leavened with eggs, enriched with butter, and sweetened with sugar.To quote Nicola Humble, author of Cakes, A Global History: “Cakes are very strange things, producing a range of emo
Blanca, Dee and Mei recorded this special live episode in Kells Courthouse, Tourism and Cultural Hub at Samhain Festival 2022 – Celebrating 5,000 years of Food and Culture. Samhain is such a special time of year and the ladies were delighted
Hui-Wen Angel Cheng and Julien Thibault, owners of the award-winning Miso Izakaya Sligo restaurant, are not a conventional Irish culinary couple. Angel is a 23nd generation Hakka from Taiwan with a biomedical doctorate; Julien is a butter-lovin
In the first episode of our new season we delve into one of our favourite topics: shopping! In the shopping trolley: What are our number one food shops both nationally and internationally? What shops did we grow up with? What do snobby Frenc
Sally Barnes, the only exclusive smoker of wild salmon in Ireland and a legend in the artisanal food world, was recently awarded a Lifetime Achievement Award by the Irish Food Writers’ Guild.Born in Scotland, Sally washed up on the shores of
For Part 2 of our St. Patrick's special minisode and in celebration of the Celtic Ross Hotel's 25th birthday, we talk to two of the hotel’s local producers – Jeffa Gill of Durrus Cheese and Caroline Murphy of West Cork Eggs. Both multi-award wi
We were honoured to be invited to the Celtic Ross Hotel in Rosscarbery to record as part of their celebration of their 25th birthday! Like many ventures in West Cork, the hotel is a family-owned business. Operated by the Wycherley family for ov
Aziz Krouch has been a chef in La Mamounia in Marrakesh (recently featured in Netflix's show Inventing Anna), La Medina in New York, and now he is the head chef of Marrakesh By Mindo on Capel Street in Dublin. As a child, he harvested cumin and
In this mini-episode, Mei quizzes Blanca on one of her favourite topics – Kitchens in Spanish film director Pedro Almodóvar's movies.From the tenebrous kitchen in What Have I Done to Deserve This? to the airy 90s kitchen in Women on the Ver
It’s a trip down memory lane! As children, Blanca, Dee, and Mei inhaled the glossy pages of food magazines and the promises of far-flung worlds from the recipes and the stories that they contained. As a result, the three of us have written, fac
We celebrated the first day of Lunar New Year, on February 1st, in a very special way this year by recording this mini-episode of Spice Bags in the Guinness Storehouse!We are delighted to have been invited to record in the Guinness Storehouse
We're back after our mid-season break with a jam-packed episode, which we're delighted to say is sponsored by the Dublin Lunar New Year festival, whose lineup (from 26 January – 6 February) of food, art, music, and lectures pays tribute to the
In this episode, we are joined by Bart Pawlukojc, the chef/owner of Arán artisan bakery and bistro in Kilkenny, and Kamila Bystrzonowska, the chef/owner of award-winning MOMO restaurant in Waterford.On the table: What was it like to live and
Sevgi Tüzel-Conghaile, founder of the Dublin-based A Wine Idea, is one of the most impressive females in the Irish wine world. Born in Turkey, she is an Oenologist & Viticulturist.Sevgi, after her graduation in Food Engineering, followed her
Wrapped foods are the femme fatales of the culinary world in that they exude an irresistible allure. From maki and jambon to agnolotti and bisteeya, Blanca, Dee, and Mei discuss these most enticing edibles. We converse about the myriad of w
Richie Castillo is founder and chef of the Filipino Dublin pop-up venture Bahay, and former chef of Clanbrassil House and Bastible. Although Irish, he’s a global guy. Richie’s father is Filipino, his mother is from Kerry but born in Jordan; hi
Blanca, Dee, and Mei have radically different relationships with cooking schools. Dee, always inquisitive, signs up for a cooking class every time she travels; deep-diving Blanca is a Cordon Bleu graduate (pictured) who has not only taken cooki
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