RTÉ One, Thursday, 8.30pm
Ear to the Ground

Programme 9

New Year, New Day For Ear To The Ground
Tuesday is the day to mark in your diary for the remainder of series 18 of the hugely popular food and farming programme, Ear to the Ground. The series has attracted record audiences this season; with more and more people tuning in to find out about Irish food, farming and rural living. Over 567,000 people watched the show on the 29th November; with a further 127,000 catching up with the Sunday afternoon repeat. The New Year programme will focus on Irish food with a look at the truly Irish pork brand, a dairy farmer who has brought back the doorstep delivery and one of Ireland's most advanced mushroom farms.

Never Judge A Product By Its Label?
Walk into any supermarket and most products appear to have some kind of Irish marketing label. Love Irish Food, Truly Irish, and Bord Bia Origin Ireland, what do they mean? What do they really tell the consumer about the product? With a huge push towards buying Irish in light of the economic downturn, many companies are joining such labels to give their product a much-needed boost. Ella Mc Sweeney investigates these labels and meets one group of farmers who started their own brand, "Truly Irish", in a bid to clear things up for the consumer.

Door-To-Door Deliveries
There was a time when most people woke up to fresh milk on their doorstep every morning. However, this has been phased out in many areas in recent years. Helen Carroll meets the farmer from Valentia, Co Kerry, who is bringing milk back to the doorstep. Joe Daly delivers milk to 22 loyal customers on the island. Not only does Joe deliver milk, but he also provides much needed contact to some of the islands elderly residents. In a bid to ensure his business remains profitable during these tough times, he's also recently expanded his business to include making ice cream, cheese and yoghurt.

Mad For Mushrooms
December and January is a very busy time for Codd Mushrooms in Carlow, during these months people in Ireland go mad for mushrooms consuming 400,000 lbs of them per week. Codd's supply half of this demand in their state of the art plant near Tullow. Not only are the mushrooms grown without using pesticides, Codd's have also embraced the alternative energy buzz using wind to power their operation and wood pellets for heating, making sure that the factory is efficient to run.



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