Bog & Thunder

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Bog & Thunder

Bog & Thunder is an eco-travel and tourism company highlighting the best of Irish food & culture.
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23/02/2025

Looking forward to seeing everyone in NYC next weekend ! 🍎🚕🎊

07/02/2025

Today’s the day! Applications are now open for our 3rd annual Writing the Next World retreat!! Join Bog & Thunder alongside writer/podcasters adrienne maree brown and Autumn Brown this summer on Ireland’s west coast for a writing workshop unlike any other. Come ideate, experiment with genre, and find a writing voice that creates more possibilities for our collective future, all while exploring the beautiful Connemara countryside and eating outstanding food. This 5-day event will be rooted in the lineages of visionary and speculative fiction and Black Feminist Praxis. We will have a beautiful balance of private writing retreat time, collective world-building with fellow artists, practical skill development, and local adventure.

We are prioritizing applications from participants who identify as Black, Indigenous, and/or People of Color. We will have a very limited number of partial scholarships available. Application available via link in bio!

24/12/2024

Did you know that Ireland requires developers to have an archaeologist on hand when breaking ground on a new site? Or that Irish feasts in medieval times often featured professional farters alongside musicians as part of the evening entertainment? On this week’s episode, Max & Kate travel back and forth across time with archaeologist Neil Jackman, Director of Abarta Heritage & founder of .

We speak with Neil about the impact of the economic crash on archaeologists; how you get people to value our heritage sites in order to ensure their protection; food as existence; the relationship between folklore and archaeology in our reverence for ancient sites; and the role that archaeology played in developing Ireland’s sense of self after independence.

Learn more about Neil’s work at tuatha.ie ✨

16/12/2024

This was a fun one! Our guests on this week’s episode followed their passions for food from the Philippines and Poland to Denmark, where they met, fell in love, and honed their craft, before moving to Kilkenny to open one of the best bread bakeries in Ireland. Since opening in 2019, Nicole and Bart have won the Supreme Champion Award at Blas na hÉireann; the Irish Times Top 100 Best Places to Have Lunch in Ireland; Ireland’s Best Brunch at the Georgina Campbell Irish Breakfast Awards; and were recently named Best in Ireland 2025 by the McKenna Guide.

On this week’s episode, we talk to Nicole Server-Pawlukojc and Bart Pawlukojc about going from fine dining in Denmark to serving brunch in Kilkenny; how Noma is a four letter word; faking it till you make it; and the trials and tribulations of using heritage grains.

20/11/2024

Another Round? Ali Dunworth on Irish Pint Culture

The experience of going for a pint in Ireland is more than a rite of passage, it’s a cultural institution. Thís week on Dyed Green, we speak with writer, journalist, and events producer Ali Dunworth about her book A Compendium of Irish Pints: The Culture, Customs, and Craic. Ali found her way into the world of food & drink via a stint in tv production in London, before pivoting to write about food full-time and organize festivals in Ireland.

Ón this week’s episode, we talk to Ali about her encyclopedia of pints, from the deep & meaningful to birthday pints and more. We also discuss how to poor a proper pint; expectations for buying a round at a pub; old man pubs; and how Guinness came through for pub drinkers during Covid.

19/11/2024

Connemara, a good place for thinking.

29/10/2024

Delighted to attend our first conference last week! It was so great to see familiar faces and meet new folks as well. We loved the Rye bread class by , and grabbed some amazing books from Mairtin Mac Con Iomaire, .f.kattan, , and more. Coffee breaks with mountains of Irish cheese, butter, and sourdough were the perfect place to catch up and get to know so many interesting people from around the world. See you next year!

22/10/2024

After a bit of a break, Dyed Green is back with a conversation with Paula McIntyre, a chef, writer, and broadcaster and the director of Slow Food Northern Ireland, based in Portstewart in County Derry. Paula’s passion for cooking began at the age of 8, when she visited an Italian deli in Edinburgh, where she had a formative experience with parmesan cheese and Parma ham. As luck would have it, Kate met Paula at a market in Rome while crying and eating pizza.

McIntyre thinks chefs waste too much time trying to make something fancy that would taste better if it were more simply prepared: “You’re not going to end up with anything in three hours that you wouldn’t have ended up with in two minutes.” On today’s episode, we discuss Paula’s enduring love affair with turnip tops and Red Cow parmesan, attending culinary school in the United States, and following the food journey of Ulster Scots immigrants along the Appalachian trail.

Link in bio!

12/09/2024

The lovely folks of Workship are planning another amazing photography retreat in Connemara. We got a chance to be on the last one and loved it! There are still a few spots left so don’t the miss opportunity to spend some time with !

08/07/2024

We were sad to hear that was closing up shop. Taking the tour with Ross was one of our favorite things to do in the Boyne Valley and it’s just too bad we won’t get to share the experience with more people. We will miss the boats and the stories and wish Ross the best in what’s next for him! Here’s a few pics from our time on the river together.

22/06/2024

Round of applause for Anne who baked us fresh scones every day this week 👏🏼 😋

21/06/2024

Beauties

20/06/2024

2 hands of the working their magic

19/06/2024

Doesn’t get cuter than this

15/06/2024

Always worth a lil detour

02/06/2024

The queen coming with the most epic backyard bbq spread ever seen in Ann Arbor. Amazing finish to an unforgettable week 🙏

24/05/2024

Still thinking about last week’s phenomenal seafood focused meal at Jack’s at Pilgrim’s Rest. Jack created a tasting menu for us that was incredibly personal and quite unique, featuring delicate cured monkfish. Jack came around to let everyone taste pepper dulse, sea scurvy, and more. The incredible focaccia had caramelized wild leeks on top. Jack even grows his own blood oranges, something we didn’t know you could do in Ireland! We’ll be back soon.

18/05/2024

What a gift to be able to witness a live birth .tolaqueen ! We would have been happy enough with the delicious goat cheese but are glad to have been in the right place at the right time this week. Thank you to Siobhán & Gráinne and the whole team

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