Evergreen Healthfoods are true natural pioneers. They opened their first store in Galway back in 1992, and have since become a highly regarded health store brand, well-known for their dedication and expertise. In our Summer 2021 issue, we spoke to co-founder Aideen Hurley to learn more!
One of the many holistic legends we got to speak to in our Summer 2021 issue was Maureen Brosnan, owner of the Tattie Hoaker health store in Co. Roscommon. Read on to learn more about her story and the amazing Tattie Hoaker offerings!
It’s always a joy to highlight the amazing work being done by small Irish businesses – and our new Summer 2021 issue is full of whole food aficionados who are making their mark. One new food business that is sure to bring some extra shine to the sunny Southeast is A&K Real Food, located in Dunlavin, Co. Wicklow. It was an honour to interview co-founder Krystian Pietrzak about the origins and ethos of the business. Learn more below!
In our Spring 2021 issue, we had the chance to speak with one of the proprietors of Nature In, a Wicklow-based health store that has developed in leaps and bounds since opening their first outlet in Enniskerry back in 2019. They’ve since opened a second store in Newtownmountkennedy. Read on to learn more about their story!
We have long been fans of Down to Earth, a health food store and homeopathic dispensary, on Dublin’s South Great George’s Street. It is always a joy to speak with them when they appear on the pages of our magazine. In our Summer 2020 issue, founder Jack Irwin shared an amazing historical link between the present-day store, and an old homeopathic dispensary which existed on the very same spot during the 1850s!
We were thrilled to feature an amazing health store called Open Sesame in the Short and Sweet section of our Autumn 2019 issue! Their philosophy – ‘eat well and local, reuse, don’t waste, live well and keep moving’ – is one that deeply resonates with us. Read on to learn more about them.
By Hayley Milthorpe
I began my love affair with live fermented foods whilst studying to become a nutritional therapist. I was passionate about using food as a medicine.
I was particularly interested in the diets of our ancestors and the foods they consumed. For thousands of years they used fermentation to create foods with nutritional value far superior to that of what most people eat today, and to preserve foods without freezing or canning We regularly consumed live fermented foods in our diet but now other methods of artificial preservation have replaced more traditional ones.
Live fermented foods are rich in beneficial bacteria and yeasts, but scientists are only beginning to scratch at the surface of understanding the complex role they play in health. All the research
indicates that a good balance of gut flora is important in achieving optimal health. I began experimenting at home creating live fermented foods such as yoghurt, crème fraiche, kefir, kombucha, ginger beer, lactofermented gherkins, kimchi and of course sauerkraut. I was hooked!
The Cultured Food Company is helping lead the revival of these nutritionally dense and deliciously complex fermented foods. As Indian activist, Vandana Shiva proclaimed, “The time has come for us to reclaim the stolen harvest and celebrate the growing and giving of good food as the highest gift and most revolutionary act.”
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