This week, Organic Matters travels to Monaghan to meet farmer Mark Gillanders who is one half of the farmer partnership running the Irish Organic Mill, one of the few mills in Ireland growing and milling Irish organic flour. 

Mark speaks to presenter Hannah Quinn-Mulligan about taking a chance on organic flour. Grace Maher, development officer with the Irish Organic Association also debunks any claims that Ireland can't grow milling quality wheat and outlines the impact the war in the Ukraine is likely to have on demand.

Organic flour in Monaghan

This week Organic Matters visits organic sheep and tillage farmer Graham Harris in Kildare as he hosts a farm walk. Graham made the switch in 2019 and farms 70 hectares and keeps 130 sheep alongside the tillage enterprise. 

Presenter Hannah Quinn-Mulligan speaks to a number of farmers about their own tillage operations and debusts some myths about organic tillage and weed control.

Organic tillage and weed control

Hannah Quinn-Mulligan speaks to a range of Irish Organic Association members and suppliers in the Organic Village at the National Ploughing Championships. Demand is high from consumers with some suppliers selling out of produce on Day One!

Demand for organics at the Ploughing

This week on Organic Matters, we speak to Limerick organic dairy farmer Tom Stack about Korean Natural Farming. Tom discusses using the method to create his own inputs on the farm, the results he gets and how anyone can try it for themselves.

Season 2: Korean Natural Farming - creating your own farm inputs

This week on Organic Matters, we speak to Michael Boyle Managing Director and Geraldine Ward Business Manager of the Donegal Seaweed. The company is based in Dungloe, on the east coast of Donegal and harvests and processes seaweed into organic fertiliser which is sold to customers in Ireland, Europe and further afield.

They tell the story of how the family business was established and why they choose to produce organically certified seaweed fertiliser products for farmers, landscapers and gardeners.

Season 2: Producing Organic seaweed fertiliser for customers all over the world

This week on Organic Matters, we speak to Dublin based Bread 41 co-owner Eoin Cluskey. Eoin started life as a carpenter but gradually returned to his true love of baking. 

After spending some time at Ballymaloe Cookery School, he developed a strong sense of the value of good food produced locally. He took these ideas and moulded them into the successful Bread 41 business today where they utilise organic flour and source from as many Irish farmers as possible.

Season 2: Building a bread business on organic foundations

This week on Organic Matters, we speak to Emer Fahy and Niall Moynihan from Duhallow Organics who sell all their organic meat directly nationwide. Dexter calves are born on the farm, with Emer and Niall working closely with neighbouring organic farms to rear and finish their animals off grass.

As well as the organic Dexters, the couple are currently trying to relaunch their organic poultry business and renovate an old property. They speak to our presenter Hannah Quinn-Mulligan about the ups and downs of their organic business.

Season 2: Direct selling organic dexter beef and working with other organic farmers

This week, we meet Sligo based suckler farmer Niall Higgins. Niall farms in partnership with his father. They keep a herd of 25 suckler cows and sell young animals at the weanling and yearling stage at their local organic mart.

He talks about how straight forward the switch has been, stock and grassland management in organics and why preventative health management has saved them time and money.

Season 3: Making an organic suckler system work for you

This week on Organic Matters, we meet vegetable grower and farm shop and café owner Michael Foggarty. Michael originally hails from Scotland but has long harboured a love for growing vegetables. 

In 2022, he took on a 5-acre plot of land in Beechpark, Clonsilla, Co Dublin and since then has been working to maximise the output from his vegetables selling to restaurants as well as direct sales, alongside building up a farm shop and café on site.

He talks about the wide range of organic produce grown on the farm and the importance of soil health and working with nature.

Season 3: Using a farm shop and café to maximise your organic business

This week on Organic Matters, we speak to husband and wife team, Dominic Leonard and Alison Duck, who farm 250ac near Durrow in Co Laois.

They run a mixed enterprise including tillage and livestock. Dominic explains the farming system and why he thinks sheep are an important part of the arsenal organic farmers have when it comes to managing land. 

They speak about getting LEADER funding to open a farm shop and tearooms to sell their organic meat directly from their farm. They share their experiences, including the challenges of running a micro-business, and why after eight years, they decided to close it. 

Produce from the farm is now sold at their local farmers market in Abbeyleix every Saturday.

Season 3: The pros and cons of opening a farm shop

This week on Organic Matters, we meet Brian McCarthy from Cork Rooftop Farm. 

With a background in the wholesale flower business, Brian started experimenting with vegetable growing during the pandemic on a small rooftop space and has now taken on a long-term lease on a former 60-acre dairy farm growing vegetables organically just outside Cork city.

Now in his first year of organic conversion, he talks about his keen interest in building a business that grows organic vegetables at scale, selling into a range of different markets from direct sales to supplying into supermarkets and supporting local employment.

Brian also speaks to presenter Hannah Quinn-Mulligan about the steep learning curve of engaging in organic vegetable production from dealing with soil type and difficult field conditions this season to operating a solar-powered seeder and weeder as well as his plans for the future.

Season 3: Converting a 60 acre dairy farm to organic vegetables

This week on Organic Matters, we visit the farm of John and Marcella Mallick near Tinahely in Co. Wicklow. 

They have been organic farming since 2011 and as well as running a suckler and sheep enterprise with Galloway cattle, and Scotch sheep cross with Texels, they also grow organic barley for Waterford Distillery to brew into whiskey.

They talk about their experience farming organically over the past 10 years or more from modifying animal housing to organic crop management.

Season 3: Breeding Galloways and growing Barley for whiskey

This week on Organic Matters, we speak to suckler, sheep and tillage farmer Angus Woods. 

Angus began the conversion of his farm in January 2024 having experimented with some organic practices in recent years to help futureproof the business.

He talks about the different reasons why he decided to convert to organic and the measures he's taking in his first year of organic conversion to meet organic standards.

Season 3: First year converting a suckler, sheep and tillage farm to organic

This week on Organic Matters, we meet Tony Murphy. Situated in the centre of Cork county, he farms Angus cattle and Beltex sheep as well as tillage. 

When we meet, Tony is harvesting arable silage. He breaks down exactly how he makes arable silage, which is usually sowed from the 1st of June and mowed in just 14 to 16 weeks later, touching on seed mixtures, ploughing depth, and fertilisation.

Tony also speaks about other issues including animal husbandry, the importance of soil health and much more.

Season 3: Masterclass in organic arable silage

This week on Organic Matters, we speak to Marian Clarke from Doon Social Farm part of Ballyhoura Rural Services based in County Limerick. As well as catering to the local community and several groups who may be vulnerable or have special needs, the farm runs a shop, café and a thriving organic egg and veg business.

Everything produced on the farm is sold into the local community and neighbouring areas with salads, potatoes and eggs under the ‘Happy Hen Eggs’ brand best sellers.

Marian walks presenter Hannah through their different initiatives, from setting up a café for the local community and the farm itself to working with different groups and individuals as a social enterprise as well as their plans for the future.

Season 3: Developing a farm shop, café, egg and veg business on a social farm

In the final episode of Season 3 of the Organic Matters Podcast, we meet Dolores and Joe Gorman from Garryhinch Wood Exotic Mushrooms in Co. Offaly. The pair were in the mushroom business for almost 30 years exporting to the UK but had to close when Brexit hit due to the fluctuation in sterling. After a two-year break, they were back in business having diversified into organic exotic mushrooms. 

They now produce 7 different varieties of organic exotic mushrooms for Irish retailers and food service and recently they won a National Organic Award for their shiitake and white beech mushrooms range in the New and Innovative Product category. 

Joe and Dolores talk about their transition to organics and how they have carved out a niche for themselves in the exotic mushroom business. 

Learn more at: https://garryhinchmushrooms.ie

Season 3: How Organic Exotic Mushrooms saved one Irish couple after Brexit

This week suckler farmer and beef finisher Donagh O'Grady speaks to Organic Matters from his farm in Limerick. Donagh discusses finishing beef cattle in an organic system, the benefits of sharing machinery with other farmers, as well as different things he has tried over the years. 

In recent times, Donagh has bought a woodchipper to create his own woodchip for organic animal bedding and is also producing apples and processing them into juice sold locally. He also looks ahead to the future plans for the farm and the need to diversify the farm business.

Season 4: Making Organic Beef Farming Work for You

In the first episode of Season 4, we meet Mitch Corbett and Harry Badrick at the Hometree charity near Ennistymon in Co. Clare. The pair are part of a team that organically grows native Irish trees from seedlings and works with farmers and landowners to create native Irish forests. They discuss the many benefits that trees can provide to farmland and biodiversity

Season 4: Combining forestry with organics

In this episode, we meet Patrick Davoren, who is based in Carron in Co Clare, in the heart of the Burren. Patrick outlines his reasons for going organic, including the financial incentives and how he makes use of the famous Burren winterage. 

He speaks to Hannah Quinn-Mulligan about overcoming the recent storm damage and the impact that it has had on the farm, as well as his experience with producing red clover for silage on his improved grassland area for animal feed, and getting his nutrient management right.

Season 4: Second year suckler farming in organics

In this episode, we meet Fergal Smith of Moy Hill Farm, who has a mixed organic farming system including eggs, vegetables and a suckler beef system. Fergal discusses direct selling at farmers markets, to restaurants and shops, as well as a box scheme based on a community-supported agriculture – CSA model. 

He also speaks about the challenges that he faces as a farmer and his love for the Dexter breed of cattle, outlining why he thinks they are perfect for an organic suckler system. He talks about the story so far, including his experience with soil management and the opportunities open to other farmers.

Season 4: Growing an organic egg, veg and suckler beef system

In this episode of Organic Matters, host Hannah Quinn-Mulligan interviews Pat O'Sullivan, the CEO of gourmet catering company Master Chefs in Limerick. Pat discusses buying 20 acres of land to establish Ellan farm and grow organic vegetables for his catering business, and talks about his plans for the future, creating his own on-site processing facilities on the farm and connecting his chefs with food production. He also speaks about a bio district that is currently being established in the Mid West. Pat considers that this initiative is not only of value to his business, in order to buy more local organic produce, but also for the wider community of organic producers, as well as the tourism and hospitality sector in the area.

Season 4: Buying 20ac to address short supply chain issues in organics

This week, Organic Matters meets Blátnaid Gallagher, an organic sheep farmer in East Galway who has been championing the native Galway sheep breed for meat and wool. She's spearheaded the creation of the Galway Wool Co-op in an era when the number of sheep farmers is dwindling. She talks about building a renaissance in Irish wool by focusing on the need for better processing and putting farmers back at the heart of the story of Irish wool. This includes a recent collaboration between the Galway Wool Co-op and Avoca to develop different kinds of products. 

Blátnaid also speaks about how she and her husband took on the farm and converted to organics, the importance of hay meadow conservation for nature and animal feed, as well as her passion for social farming, working with people with intellectual disabilities.

Season 4: Championing native Irish sheep and wool

This week, Organic Matters meets third-generation suckler farmer Padraic O'Donnell, based in South Galway.
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After returning home from the UK to take over his family farm, he converted to organics in 2021. Padraic has focused on improving the genetics of his herd by learning how to do his own artificial insemination (AI), experimenting with introducing new breeds into his existing stock of mainly Limousins and Simmentals.
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He speaks about the different kinds of grassland on his farm, including pastures for grazing and silage, callows (seasonally flooded, semi-natural grassland), which he sees as great for summer grazing, and rocky areas that help to extend the grazing season. Padraic has also started selling his own meat directly to customers, processing the meat locally, and shares why he thinks it's important to keep small abattoirs alive.

Season 4: Direct selling your own suckler beef

This week on the Organic Matters Podcast Joe Nolan, a relatively recent convert to organics, speaks to Hannah Quinn-Mulligan about downsizing from 1,000 sheep and reintroducing tillage on his family farm in Carlow. 

He says the economics of the farm have never been better since switching to organics and upscaling the organic tillage side of his business. He grows a range of crops, including red clover, milling oats, oat seed and intercrops of cereals and pulses for animal feed.  

Joe has also introduced Easycare sheep into his mixed-breed flock, a self-shedding breed that does not require shearing, and speaks about the benefits of the breed and his experience so far.

Season 4: Sums adding up for organic tillage and sheep in Carlow

This week on Organic Matters, tillage and beef farmer Reuben Cope, based in County Kilkenny, speaks to Hannah Quinn-Mulligan about converting to organic farming and taking the plunge as a first-time tillage farmer. He talks about the crops he now grows, including red clover, a range of cover crops, intercrops of barley and peas for animal feed, wheat for flour, and milling oats, touching on yields, sowing dates and more.

Rueben also discusses selling wheat directly to produce flour, highlighting the value of heritage wheat varieties and the growing demand for high-quality organic wheat from artisan bakers. Much of the bread and pastries made with his flour can be purchased locally, as well as in his own seasonal farm shop, which also features his own beef and organic vegetables, many sourced from a local organic vegetable grower.

Season 4: First time tillage farmer successfully growing crops and selling direct

This week on Organic Matters, we meet Philip and Eleanor Cussen, who farm in Co. Tipperary. They blend their love for nature and Irish Cobs, with growing tillage and rearing suckler cattle. They talk about the conversion of the farm over 10 years ago, re-establishing a suckler herd and dipping their toes into organic tillage, producing milling oats, which has become an important element of their enterprise.

The Cussens touch on the importance of cooperating and learning from other organic farmers, and how Eleanor’s passion for the Irish cob horse breed is an integral part of their farming story. They also speak about how they have developed a greater appreciation for the wide range of biodiversity on the farm.

Season 4: Balancing organic tillage, beef, horses and nature

This week on Organic Matters, we meet cattle and sheep farmer Tom Keane, located on the banks of the Shannon estuary, Co. Limerick. Tom, along with his brother Michael, has been championing native breeds and conservation grazing, and he speaks about how they complement his organic farm.

Tom talks about his native Irish Droimeann breeds and how his farming system supports animal health and nature protection. He also keeps Galway pedigree sheep as well as Shropshire and Shetland breeds, with the wool fully utilised for bespoke products.

The farm is located in a protected area and part of the Great Grassland Trails of Ireland, and Tom touches on the range of birdlife and wild plants, such as the bee orchid and hairy violet, present on his limestone grasslands.

Season 4: Organics helping to save rare breeds and grasslands

This week on Organic Matters, we meet mixed farmers John and Fiona Curran in Co. Meath. The Currans manage a range of enterprises, including turkeys, tillage, beef and sheep. Fiona speaks to our presenter, Hannah Quinn-Mulligan, about raising turkeys for the Christmas market, while John talks through the ins and outs of the tillage, cattle and sheep enterprises. 

The Curran’s are currently growing winter barley, sold as animal feed and milling oats, which are sold to Flahavan’s. The tillage is complemented by suckler-to-beef and lamb enterprises, with the majority of cattle raised to beef and sold to The Good Herdsmen, while the lambs are processed organically by Irish Country Meats.

Season 4: Producing Turkeys for Christmas, Milling Oats and More

In this week's episode, we meet organic farmer and entrepreneur Richard Ball, farming on the Meath/Westmeath border. Richard and his wife Bairbre switched from lambing a few hundred ewes to a more diversified operation, including agri-tourism, organic beef boxes, more recently oats.

Richard talks about the important role the farm plays in supporting his tourism business, Johnsfort, with the Balls hosting farm stays and a range of tours across the island. This includes local tours tapping into what the Boyne Valley and Ireland's Hidden Hearts have to offer. 

He also touches on his experience reintroducing tillage back onto the farm, producing oats and his herd of Dexters, Angus and Shorthorn cattle, with meat sold direct to consumers, as well as a small herd of Highland cattle.

Season 4: Switching from sheep to organic beef, cereals and agri-tourism

In the final episode of Season 4 of the Organic Matters Podcast, we meet organic farmers Aoife Gibney and Eamon Campbell on their beef and tillage farm in Co. Meath. The couple are recent converts to organics, becoming full-symbol organic this year.  

Aiofe and Eamon calve in both the Autumn and the Spring and artificially inseminate their heifers, with a mixture of Sailor, Limousine, Charolais and the odd bit of Angus, making up the herd. They talk about converting their housing to meet the organic spacing requirements, with a combination of slatted and straw-bedded areas.

They also speak about some of the reasons they made the move and their experience going organic in recent years, which they have found very stimulating and a new challenge. This has included growing red clover and whole-crop silage for their cattle, as well as outwintering cattle on kale. Typically, cattle have been sold into the local marts, with Aoife and Eamon weighing up different options for the future.

Season 4: Outwintering beef cattle on cover crops and growing crop mixes

Organic Matters Podcast is brought to you every Saturday by the Irish Organic Association. Our host Hannah Quinn-Mulligan will expertly guide you through each episode as we meet organic farmers and food producers from all over Ireland. We have been certifying organic farms and businesses for 40 years and we bring you a flavour of why organic matters now more than ever. Meet some of our fantastic members discussing how organic is central to their business. Tune in every Saturday at 12 noon.

Organic Matters Podcast

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