It doesn’t take long for Sunday to roll around these days and with my first coffee of the day in hand (or at least in a new Chilly’s mug beside me), I bring you the latest helping of Food In 5 Minutes.
If you’re a regular listener or reader you’ll know the drill – while the podcast is available now and hones in on five stories from the food world that you may have missed this past week, there’s also a broader newsletter that’s available via Substack and it drops free every Sunday. It’s called The Week In Food, it includes details on the stories you’ll hear in the podcast, plus some additional reading, recipes to try for the week ahead, a podcast pick for your ears and more.
If you’ve not added yourself to the list already, you can do so here, and it won’t cost you a dime (or the Euro equivalent of said dime). You can also read today’s edition here.
Fancy making a habit out of listening to the podcast? Hit the subscribe or follow button in Apple Podcasts, Spotify or wherever you do your podcast listening and better yet, if you’re feeling really generous, leave a quick 5* review with the tap of a button in-app. Here’s this week’s edition…
Listen: Food In 5 Minutes #8
Stories in this episode
- Learn about the Killarney Coffee Cup Project
- More from The Kerryman on recent successes for the Killarney Coffee Cup Project
- Coverage of Lidl’s Supplier & Business Partner impact report
- Similar coverage of Aldi’s report from early February
- Manifesto closing in Dublin
- Eithna’s By The Sea closing in Sligo
- Eithna’s interview on Ocean FM
- How a TikTok clip led demand for 177-year-old sourdough starter to rise
- TikTok users flood Greeley mailbox with requests for 177-year-old sourdough starter
- Starbucks launches pork-flavoured coffee to celebrate Chinese New Year
- Further coverage of Starbucks’ pork-flavoured coffee
Subscribe to the Ken On Food podcast
If you like what you hear, consider subscribing for free wherever you do your podcast listening. You can find the Ken On Food podcast on Spotify, Apple Podcasts and all the usual haunts. Email your own stories at any stage to ken@kenonfood.com.
