RTÉ:Ireland http://www.rte.ie/digitalradio/choice/index.html Made in Ireland is a 13 part radio series, presented by Ella McSweeney, which tells the stories of what we used to make in this country, and how such traditions and skills are continuing today. It is an Athena Media production, presented by Ella McSweeney and funded through the Broadcasting Authority of Ireland Sound and Vision scheme. Made in Ireland is a 13 part radio series, presented by Ella McSweeney, which tells the stories of what we used to make in this country, and how such traditions and skills are continuing today. Ella hears the stories of people who are keeping these skills alive in Ireland - the young and the old, the Irish and the non-Irish, the rural dwellers and the city. From working with leather to making charcoal; using 100% Irish wool to stained glass artistry - there are people throughout the land who are using their hands to create things that are unique, special and intrinsically Irish. It is an Athena Media production, presented by Ella McSweeney and funded through the Broadcasting Authority of Ireland Sound and Vision scheme. Made in Ireland is a 13 part radio series, presented by Ella McSweeney, which tells the stories of what we used to make in this country, and how such traditions and skills are continuing today. It is an Athena Media production, presented by Ella McSweeney and funded through the Broadcasting Authority of Ireland Sound and Vision scheme. en-ie RTÉ 2011 RTÉ podcasting@rte.ie Wed, 28 Mar 2012 13:02:01 +0000 http://www.rte.ie/radio1/podcast/images/madeinireland_144.jpg http://www.rte.ie/digitalradio/choice/index.html 144 144 Society & Culture no RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-28031222m20smadeinireland12-pid0-1340400_audio.mp3 Twenty years ago, there were 1,000 abattoirs across the country. Today, there are 200 left and of them, only a small amount are small scale abattoirs connected to local butcher shops. Twenty years ago, there were 1,000 abattoirs across the country. Today, there are 200 left and of them, only a small amount are small scale abattoirs connected to local butcher shops. Twenty years ago, there were 1,000 abattoirs across the country. Today, there are 200 left and of them, only a small amount are small scale abattoirs connected to local butcher shops. While we may think of our local butcher as someone who is inextricably linked to the local farmer, increasingly this is not the case. The butcher who sources the animals, kills them, butchers the meat and sells at the counter is slowly but surely becoming an exception in Ireland, rather than the rule. So what of this breed of traditional Irish butcher? In this programme, Ella speaks to Frank Murphy, a 2nd generation butcher who owns the last butcher/abattoir in Midleton, Co. Cork. She also talks to Frank's 94 year old father Dan about his memories of selling meat in the 1950s and 60s. 0:22:20 http://www.rte.ie/podcasts/2012/pc/pod-v-28031222m20smadeinireland12-pid0-1340400_audio.mp3 Wed, 28 Mar 2012 12:00:00 +0000 no 3241366 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-28031218m32smadeinireland13-pid0-1112472_audio.mp3 Until the 1700s in Ireland, fallow and the native Red deer had two predators to worry about: wolves and humans. We’ve hunted deer for millenia - a recognition of the value of venison meat that’s extremely low in fat, but packed full of protein and iron. Until the 1700s in Ireland, fallow and the native Red deer had two predators to worry about: wolves and humans. We’ve hunted deer for millenia - a recognition of the value of venison meat that’s extremely low in fat, but packed full of protein and iron. Until the 1700s in Ireland, fallow and the native Red deer had two predators to worry about: wolves and humans. Along with wolves, we’ve hunted deer for millenia - a recognition of the value of venison meat that’s extremely low in fat, but packed full of protein and iron. But that was then... Today, not only do we have more deer than ever, but we also have two - possible three or four - new species that have naturalised in the countrywide. And somehow, along the way, venison has come to be regarded as an elite meat - expensive to buy, difficult to cook - a meat for the ‘well heeled’. Strange for a prolific, wild animal. In this Made in Ireland feature, Ella goes deer hunting in Wicklow with Killruddery's gamekeeper, Angus Lee. He shows her the method of deer stalking. Ella is joined by butcher Ed Hick who has been hunting since he was a child. He cooks some venison for her in the forest and tells her why it's still considered an 'elite' meat. 0:18:32 http://www.rte.ie/podcasts/2012/pc/pod-v-28031218m32smadeinireland13-pid0-1112472_audio.mp3 Wed, 28 Mar 2012 12:00:00 +0000 no 3241373 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-14031209m11smadeinirelandlace-pid0-551856.mp3 When it comes to lace making, Ireland is on the map particularly Carrickmacross and Limerick lace. But there is another tradition of lace making, a unique way of making lace that was nearly lost to a new generation of lacemakers. When it comes to lace making, Ireland is on the map particularly Carrickmacross and Limerick lace. But there is another tradition of lace making, a unique way of making lace that was nearly lost to a new generation of lacemakers. It was in April last year that Carrickmacross was on the lips of people around the world, as Kate Middleton walked up the aisle for her wedding to Prince William, wearing a lace bodice and skirt that was hand-stitched using the lace-making technique which originated in Co. Monaghan in the 1820s. When it comes to lace making, Ireland is on the map - particularly Carrickmacross and Limerick lace. But there is another tradition of lace making - a unique way of making lace that was nearly lost to a new generation of lacemakers. The story starts in 1845 in Youghal when Mary Anne Smyth of the Presentation Convent unpicked some Venetian point lace and created her own style of lacemaking, which she called Youghal Lace. That was then, and by the 1980s the tradition of making Youghal Lace was all but forgotten until a lace expert called Veronica Stuart revived it. In this Made in Ireland, Ella meets Veronica to hear her story. 0:09:11 http://www.rte.ie/podcasts/2012/pc/pod-v-14031209m11smadeinirelandlace-pid0-551856.mp3 Thu, 15 Mar 2012 12:00:00 +0000 no 3228947 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-07031221m39smadeinirelandpoitin-pid0-1299744.mp3 Poitin is long associated with illegality: first outlawed back in 1661, it was relatively recently, in 1997, when the Revenue Commissioners permitted the licensed sale of it within Ireland. Poitin is long associated with illegality: first outlawed back in 1661, it was relatively recently, in 1997, when the Revenue Commissioners permitted the licensed sale of it within Ireland. “Gather up the pots and the old tin cans... the mash, the corn, the barley and the bran...run like the devil from the excise man...keep the smoke from rising barney...keep your eyes well peeled today, the excise men are on their way...” And we all know what the ‘mountain tay’ the excise men were looking for in the hills of Connemara! Poitin. Poitin is long associated with illegality: first outlawed back in 1661, it was relatively recently, in 1997, when the Revenue Commissioners permitted the licensed sale of it within Ireland. So what of poitin making today? Ella meets Mairtin MacConrai, a part time farmer from Leitir Moir, Connemara. Fifty years ago he made poitin with his father. It was a secretive affair, done mainly at night in the forests nearby, and the entire process would take up to 3 weeks. Ella also meets Alex Chasko, head distiller at Cooley Distillery who has created a new poitin for sale. It’s a limited edition run of 1,000 bottles and the poitin is 65% alcohol. The general manager of the Kilbeggan plant, Brian Quinn, gives Ella a taste of the ‘mountain tay’. 0:21:39 http://www.rte.ie/podcasts/2012/pc/pod-v-07031221m39smadeinirelandpoitin-pid0-1299744.mp3 Wed, 7 Mar 2012 12:00:00 +0000 no 3220912 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-29021216m03smadeinirelandcheese-pid0-963456.mp3 High up in a field in the middle of Waterford City live 84 goats in the wild. These are the Bilberry Goat herd and they have lived on the rock for over 300 years. High up in a field in the middle of Waterford City live 84 goats in the wild. These are the Bilberry Goat herd and they have lived on the rock for over 300 years. High up in a field in the middle of Waterford City live 84 goats in the wild. They spend their days eating the grass, their nights sleeping on the edge of the rock which is 100 feet up with a panoramic view of the city. These are the Bilberry Goat herd and they have lived on the rock for over 300 years. As of January next year, cheese from their milk will be on the market. Ella visits the herd in the company of herdsman Martin Doyle who milks them each morning and each evening with a mobile milker. He first saw the herd in 1967 when he was just 7 years old and since then, he has looked after them. In 2005 he registered the herd with the Department of Agriculture and it was only a few months ago that he decided to make cheese from their milk, just as was done by milkmaids at the beginning of the 20th Century. Ella visits Helen Finnegan of Knockdrinna Farm in Kilkenny, who gets the milk from Martin and makes the cheese. She recently made her second batch of Bilberry Cheese and it will go on sale to the public in January. 0:16:03 http://www.rte.ie/podcasts/2012/pc/pod-v-29021216m03smadeinirelandcheese-pid0-963456.mp3 Fri, 2 Mar 2012 12:00:00 +0000 no 3216555 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-22021215m48smadeinirelandhats-pid0-948456.mp3 They come out to mark respect for life’s significant moments. Go to a wedding, funeral, graduation or christening and you’ll be sure to see people wearing hats. They come out to mark respect for life’s significant moments. Go to a wedding, funeral, graduation or christening and you’ll be sure to see people wearing hats. They come out to mark respect for life’s significant moments. Go to a wedding, funeral, graduation or christening and you’ll be sure to see people wearing hats. The art of making hats, or millinery, is hundreds of years old. In Philip Tracey, Ireland has produced arguably the most successful milliner in the world. But there are many milliners around the country and in her continuing look at all things “Made in Ireland”, Ella McSweeney meets two milliners - Rebekah Patterson in Kilkenny and John Shevlin in Dublin. John made his first hat when he was just 16 years old. His father started a hat manufacturing business in Malahide and at the peak, in the 1960s, they produced 1,000 hats a week. John currently uses his father’s factory as his hat making studio, and sells his hats in Cow’s Lane, Temple Bar. Rebekah Patterson came to Ireland in 2000. Her grandfather, from Ballyferriter in Kerry, emigrated from Ireland to Australia in 1921 and she returned to ‘find her roots’. By that time, she was a trained milliner and in 2006 she set up her own studio in Kilkenny, from where she sells her hats. 0:15:48 http://www.rte.ie/podcasts/2012/pc/pod-v-22021215m48smadeinirelandhats-pid0-948456.mp3 Sun, 26 Feb 2012 12:00:00 +0000 no 3210832 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-15021220m41smadeinirelandinstruments-pid0-1241304.mp3 Ella talks to Noel Burke and Mike De Hoog. They spend their days working with wood, ebony, abalone shell, silver, Mongolian horse hair and lizard skin to create bows for musical instruments such as violins, cellos and violas. Ella talks to Noel Burke and Mike De Hoog. They spend their days working with wood, ebony, abalone shell, silver, Mongolian horse hair and lizard skin to create bows for musical instruments such as violins, cellos and violas. Ebony, abalone shell, silver, Mongolian horse hair, lizard skin... Just a few of the materials that bow-maker Noel Burke sources from all over the world for his world-famous bows. He lives in Carlow and for years has perfected the art of bow-making; something he learnt from the masters in Paris and America. Mike de Hoog is a Dutch man who came to Ireland in the 1970s. Since then he has made violins and violas for some of Europe’s top musicians. It’s a highly skilled craft, moulding spruce and maple into a violin form, and he is guided by the formula laid down in the 1600s by Antonio Stradavari, the godfather of violin making. 0:20:41 http://www.rte.ie/podcasts/2012/pc/pod-v-15021220m41smadeinirelandinstruments-pid0-1241304.mp3 Wed, 15 Feb 2012 12:00:00 +0000 no 3199414 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-08021212m57smadeinireland6-pid0-777192.mp3 It’s thought there are about 12 silversmiths left in the country. Ella McSweeney has visited two of them - Seamus Gill and Cork-based Eileen Moylan. It’s thought there are about 12 silversmiths left in the country. Ella McSweeney has visited two of them - Seamus Gill and Cork-based Eileen Moylan. The cold gleam of silver wasn’t just irresistible to the people of the Viking Age, but to generations of the Irish ever since”. So said the late UCD historian Francoise Henry who recognised that if there’s one metal that’s strongly associated with the Irish, it’s silver. From early Christian church chalices, to 18th century forks, to contemporary earrings and necklaces - the use of silver by craftsmen and women in Ireland has a long history. But it has been difficult to keep the craft of silversmithing alive. It’s thought there are about 12 silversmiths left in the country. Ella McSweeney has visited two of them - Seamus Gill and Cork-based Eileen Moylan. 0:12:57 http://www.rte.ie/podcasts/2012/pc/pod-v-08021212m57smadeinireland6-pid0-777192.mp3 Tue, 7 Feb 2012 12:00:00 +0000 no 3192718 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-01021217m18smadeinireland-pid0-1038240.mp3 A small, rotund, white floury bap tells the story of the French Huguenots who arrived in Waterford in the late 1600s. A small, rotund, white floury bap tells the story of the French Huguenots who arrived in Waterford in the late 1600s. A small, rotund, white floury bap tells the story of the French Huguenots who arrived in Waterford in the late 1600s. Persecuted in France, they came to east Ireland and set up industries such as linen making, but it was their bakers who inspired the local people. White flour, imported from France, was used to make ‘pain blanc’ - white bread. The locals loved it so much, they made it their own. Today, over 20,000 Waterford Blaas are made every day and Dermot Walsh, a third generation baker whose family have been making bread since the 1920s, is a dab-hand at the Blaa. 0:17:18 http://www.rte.ie/podcasts/2012/pc/pod-v-01021217m18smadeinireland-pid0-1038240.mp3 Mon, 30 Jan 2012 12:00:00 +0000 no 3185159 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-250121214m00smadeinirelandstainedglass-pid0-840936.mp3 Evan Connon shows Ella his studio and his favourite piece of Harry Clarke work in North Dublin. She meets Willie Earley and sees one of his last pieces of work in Co. Meath. Evan Connon shows Ella his studio and his favourite piece of Harry Clarke work in North Dublin. She meets Willie Earley and sees one of his last pieces of work in Co. Meath. “One day you will get out of bed and it will just happen”, so said the Irish stained glass artist Willie Earley to his young apprentice, Evan Connon, who had spent 3 years perfecting the art of drawing in his Dundrum studio. Stained glass artistry was in the blood. Evan’s grandfather worked for the genius Harry Clarke. Evan shows Ella his studio and shows her his favourite piece of Harry Clarke work in North Dublin. She meets Willie Earley and sees one of his last pieces of work in Co. Meath. 0:14:00 http://www.rte.ie/podcasts/2012/pc/pod-v-250121214m00smadeinirelandstainedglass-pid0-840936.mp3 Wed, 25 Jan 2012 12:00:00 +0000 no 3178356 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-18011213m16smadeinirelandep3-pid0-796512.mp3 It’s a fact all too well known if you farm sheep for a living, but it’s still a surprise to those of us who don’t, to learn that Irish wool, once a premium product, is hardly ever used in knitting anymore. It’s a fact all too well known if you farm sheep for a living, but it’s still a surprise to those of us who don’t, to learn that Irish wool, once a premium product, is hardly ever used in knitting anymore. It’s a fact all too well known if you farm sheep for a living – but it’s still a surprise to those of us who don’t - to learn that Irish wool, once a premium product, is hardly ever used in knitting anymore. Aran Sweaters, Foxford Rugs, Donegal Tweed - all synonymous with Ireland, and all made with imported wool. One lady who is trying to boost the market for Irish wool is Freda McGill, who keeps rare breed Wendsleydale Sheep in Co. Down. She runs the “Wool Initiative” that connects craftspeople with farmers. 0:13:16 http://www.rte.ie/podcasts/2012/pc/pod-v-18011213m16smadeinirelandep3-pid0-796512.mp3 Wed, 18 Jan 2012 12:00:00 +0000 no 3171953 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-11011216m05smadeinireland2-pid0-965592.mp3 Leather working in Ireland. Leather working in Ireland. It’s no surprise that Ireland used to export vast quantities of leather hide across Europe. Shoes, saddles, sofas - our leather was in demand. But today, there are no tanneries left in the country and only a handful of people are working with leather. Ella meets Willie Power, who spent decades working in Portlaw Tannery in Waterford; she also talks to Paul Ronan who ran the last tannery in Ireland. George Tutty is one man who uses leather every day - for 60 years his family has handmade shoes in Kildare. Ella meets him to find out more. 0:16:05 http://www.rte.ie/podcasts/2012/pc/pod-v-11011216m05smadeinireland2-pid0-965592.mp3 Wed, 11 Jan 2012 12:00:00 +0000 no 3164579 RTÉ:Ireland http://www.rte.ie/podcasts/2012/pc/pod-v-03011116m55smadeinireland-pid0-1015104.mp3 Episode 1: Microwaved Wood When you burn wood in the absence of oxygen, what’s left is a powerful substance that can burn at 2,700 degrees Celsius. Episode 1: Microwaved Wood When you burn wood in the absence of oxygen, what’s left is a powerful substance that can burn at 2,700 degrees Celsius. Episode 1: Microwaved Wood When you burn wood in the absence of oxygen, what’s left is a powerful substance that can burn at 2,700 degrees Celsius. Not only that, but Michelangelo and Leonardo da Vinci would have been lost without it; it makes soils more productive; and it can be used in tablet form to aid digestion. Charcoal wasn’t produced in traditional earth kilns in Ireland until the early 20th century. The practice dates back over 1,000 years and today, charcoal production is having a comeback. Liam O’Sullivan from Durrow, Co. Laois shows Ella how he makes charcoal for fuel and for drawing, while Niall Kenny takes her to a site where one of Ireland’s most impressive charcoal pits was excavated in Westmeath. 0:16:55 http://www.rte.ie/podcasts/2012/pc/pod-v-03011116m55smadeinireland-pid0-1015104.mp3 Wed, 4 Jan 2012 12:00:00 +0000 no 3158110