09/15/2026
We love food stories—the ones that connect what’s on the plate to the people, the land, and the traditions behind it.
As a young apprentice chef, I had the pleasure of working with some incredibly talented Irish chefs. They were always talking about the quality of Ireland’s grass-fed beef and lamb—and why the country’s lush pastures and mild climate make it such an ideal place to raise livestock.
Irish beef still isn’t very common in the United States, although we’ve proudly served it several times at Aroma Thyme Bistro. Now, I finally have the opportunity to experience its story at the source.
I’m currently in Ireland touring beef and lamb farms, meeting the farmers, and seeing firsthand how the animals are raised.
And I have to say—I’m genuinely impressed.
This is the kind of food education I love: understanding where our food comes from, meeting the people responsible for it, and bringing those stories back to the table.
