**We made it to 50!** We’re celebrating the fiftieth episode of Dyed Green with Anne & Orla O’Carroll, the women behind Valentia Island Vermouth, a spirit made with twenty botanicals on a small island off the coast of Kerry. Anne & Orla originally met at art school in Bristol before moving back to Ireland to create the first ever Irish vermouth.

On this week’s episode, we speak with Anne & Orla about the inspiration for their incredible drink; building a vermouth business from the ground up; how they developed their recipe; breaking into the US market; and how they work to attain a work/life balance as a couple in business together. The O’Carrolls even give Max & Kate some marriage advice!

To mark the occasion of our 50th episode, we’re giving away a free bottle of Valentia Island Vermouth. Follow @bogandthunder, tag a friend in the comments, & share this post for a chance to win!

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com

We had the honor of hosting acclaimed pizza chef Reggie White for his first ever podcast interview! If you thought our bread-focused episodes were intense, just wait until you hear Max and Reggie nerd out about everything from water quality to hydration to milling grains on this week’s episode.

Fresh from the recent opening of his Rathmines spot Reggies, we talked to the Ballymaloe alum about finding work that sparks joy; using ingredients that make you happy so the food tastes better; and the problems associated with restaurants that look at pizza as just the pathway to a high profit margin. For all the pizza nerds out there, we also discussed whether New York City really does have the best water for making pizza, the strengths of different varieties of flour, and an issue called “off-gassing,” which isn’t really as bad as it sounds. In what should come as a surprise to absolutely no one, Max and Reggie also agreed that using nicer s**t is the secret to good pizza.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.co

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Just off the Antrim coast, in a town called Ballycastle, lies Broughgammon Farm, 50 acres of carefully managed meadow, pastureland, gardens, and forest. It’s such an idyllic spot and an equally inspiring operation, so you might be surprised to learn that neither Charlie nor Becky Cole imagined that they’d be running their own regenerative farm one day. Motivated in part by the desire to find a market for male kid goats who are commonly disregarded as by-products of the dairy industry, the Coles have exceeded their original vision for their farm and now also raise pigs and rose veal; grow vegetables; and run a farm shop where they hold classes and host pop-up dinners.

In an era where family farms are going under all the time, the Coles have managed to envision and create something beautiful and thriving. On this episode, we talk to Becky and Charlie about bringing their vision of regenerative farming to life; how to make a living in line with your ethics; and the challenges of introducing customers to new tastes and flavors. We also discuss Becky’s book, the Garden Apothecary; developing specialty products; and the benefits of collaborating with other local small businesses.