1. food and drink
2. desserts and baking

The
Dairy Goodness
Discover dairy
goodness with the
Kearney brothers
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Dairy
Goodness.
@NDC_ie
NDCIreland
ndc.ie
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1
01/04/2015 14:26
14:37
18/03/2015
015 14:26
The
contents
4
FIT THESE FIVE IN!
5
HYDRATION: KEY FOR PERFORMANCE
6
MOO CREW IS BACK!
8
IN PRO-PORTION
9
A RECIPE FOR HEALTHY AGEING
10
12
14
Fitness and performance expert, Joe O’Connor
Performance nutritionist, Nóra Ní Fhlannagáin
The Primary Dairy Moovement returns
Practical advice for healthy portion sizes from
safefood
Diet and lifestyle tips for healthy ageing
CHEESE UP YOUR LIFE!
Tasty recipes from Cheese up your life! ambassador,
Derval O’Rourke
PREPARE, TRAIN AND RECOVER –
INGREDIENTS FOR SUCCESS
Rob and Dave Kearney on nutrition and exercise
KEEPING IT IN THE FAMILY
The Dwan family, winners of the 2014 NDC &
Kerrygold Quality Milk Awards
16
18
SPREADING THE NEWS
The people behind the agri headlines
FUEL FOR LIFE
Eating well for later life with dietitian, Paula Mee
20 IRISH DAIRY: A REPUTATION TO CHERISH
21
Zo Kavanagh, NDC Chief Executive
DISHING UP DAIRY DELIGHTS!
6
Award-winning Irish media chef, Phelim Byrne
22 MAKING WAVES TOGETHER
Champion Irish surfer, Easkey Britton
FIND OUT MORE
& WIN!
NDCIreland
@NDC_ie
Join the
conversation at
#goodlife
22
4
10
12
Editor: Shauna Rahman Deputy Editor: Bernie Commins Journalists: Oonagh O’Mahony, Bernard Potter, Kennas Fitzsimons
Designers: Ciaran Brougham, Niall O’Brien, Martin Whelan and Michael Ryan
IFP Media, 31 Deansgrange Road, Blackrock, Co Dublin, Ireland. Tel: 353 1 2893305 Fax: 353 1 2896406. www.ifpmedia.com
Please note that every effort has been made to ensure the accuracy of information in this publication. However, IFP Media and the NDC can accept no responsibility for the
accuracy of articles or statements appearing in this magazine and any views or opinions expressed are not necessarily those of the company. Readers should talk to their GP or
qualified dietitian when dealing with specific health or nutritional queries.
3
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The
Fit
these
five in!
Fitness and performance expert on Ireland’s Fittest Family,
Joe O’Connor has worked in the fitness industry for over 15 years.
Here, he explains the five health-related components of fitness,
advising us to regularly include these into our daily routine.
Five fitness
components
•
•
•
•
•
Cardiovascular fitness
Muscular endurance
Muscular strength
Flexibility
Body composition
Cardiovascular fitness is largely
dependent on aerobic exercise that improves
the fitness of the heart and lungs. The body’s
ability to inhale and transport oxygen around
the body is essential to living a healthy
life. Activities such as walking, jogging,
cycling and swimming are all really good at
improving your cardiovascular health. People
are less active than ever before so activity
bouts of at least 10 minutes, such as walking
to the next bus stop or the shop, can easily
clock up the minimum recommendations.
4
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The National Guidelines on Physical
Activity for Ireland recommend that
adults take part in at least 30 minutes
of moderate intensity exercise a day,
five days a week, or 150 minutes a week.
Muscular endurance is often a secondary
benefit of the activities mentioned, but in
order to develop endurance, the human
body should be exposed to extended periods
of physical activity that require repeated
actions of the muscoskeletal system. Simple
chores such as housekeeping and gardening
and activities like yoga and Pilates provide
a structured approach to improving the
endurance of the muscular system.
Strength training is an excellent form
of exercise to help slow the decline in
muscular strength and even delay the
inevitable muscle loss with age. With a
reduction of muscle mass and strength,
the amount of external pressure placed
on the skeleton is reduced, which in turn
can lead to premature aging of bones
and the acceleration of diseases such as
osteoporosis and brittle bone disease.
Resistance training via dumbbells, barbells,
weights machines or anything that places
external resistance to the body can help
improve muscle strength.
Flexibility is something we take for granted as
a toddler but from a young age we are forced to
sit for extended periods of time. For many, the
trend only accelerates as we enter the workplace,
with a loss of flexibility and mobility from
constant sitting. This can have negative health
implications on our posture and place unnatural
stresses on our skeletal system. In order to
maintain fitness everyone should do activities to
encourage full range of motion. Simply getting
down on the floor and crawling or rolling can
help improve flexibility and mobility.
Body composition, which represents the
amounts of muscle mass, body fat, etc. we have
in our bodies, is the fifth and final component of
health-related fitness. Incorporating the health
related components of fitness with appropriate
nutritional and lifestyle habits is essential to help
prevent obesity.
According to the World Health
Organization, worldwide obesity has
more than doubled since 1980. In 2014,
39% of adults were overweight while
13% were obese worldwide.
While currently working with athletes in the lead up to the Rio
2016 Olympic Games and preparing for series three of Ireland’s
Fittest Family, Joe continues to work with an extended team of
fitness professionals providing corporate fitness solutions and
online personal training via www.nisusfitness.com
01/04/2015 14:37
The
Hydration:
Key for Performance
Questions
and Answers:
Nóra Ní Fhlannagáin,
Performance
Nutritionist
Q How important is it to be hydrated before sport?
A Dehydration of only two per cent can
have a really negative impact on your sports
performance by affecting things like your
accuracy and endurance capacity. In a game
like hurling this can be the difference between
a point over the bar, or hitting the post. It’s
really important to start your exercise hydrated
because you sweat when you’re exercising, so
it’s difficult to stay hydrated. If you start training
or competition dehydrated, you’re putting
yourself at a disadvantage before you begin.
Q In what ways would you notice a difference
when training if you haven’t hydrated properly?
Q Can you drink too much?
A It’s unlikely. If you’re involved in an
endurance sport such as marathon running
or cycling then there is a risk of overhydration, but if you’re participating in a
sport such as rugby, GAA or soccer then you
probably will never be in a situation where
you are at risk of over-hydration. Focus on
drinking fluids regularly throughout the day,
in small sips and with meals. During sport,
try to drink fluids at every break in play
and be extra-aware of your hydration when
training in the sun and in stuffy gyms.
Research is
also exploring
low-fat milk
as an effective
rehydration drink
after exercise
Key hydration tips:
•
•
•
•
•
Check your urine colour to monitor your hydration status. It should be a straw-yellow colour.
Drink small sips, drink with meals and drink fluids with electrolytes (e.g.sodium).
Always start training and matches in a hydrated state.
Always bring your own bottle of fluid to training and matches.
Drink at every break during play to help to stay hydrated.
A The first and most obvious sign is that you’ll
lose your focus both in the sport and in paying
attention to your coach, which are equally
important. You won’t be as good at reacting to
stimulus around you or judging the distance
of your shots. You’ll start to notice you’re not
as quick on your feet as the power output in
sprinting is impaired when you’re dehydrated.
Q How important is it to replace fluid lost after sport?
A It’s as important as your next training session.
If you’re not training again for another week,
then you can opt to chill out and take your
time rehydrating. However, if you have another
training session in the next 48 hours you need
to take a very active approach to rehydrating
to make sure that you are fully hydrated going
into your next session. Setting rehydration
goals, e.g. filling a two-litre water bottle in the
morning and aiming to drink it by lunchtime,
can help you to be focused. Water and sugarfree fruit squash are good options. Research
is also exploring low-fat milk as an effective
rehydration drink after exercise.
Goodlife_2015.indd 5
DAIRY AND SPORT. Pictured at the recent National Dairy Council Sports Nutrition Seminar for Coaches in association
with the Camogie Association, were (L-R): Eve Talbot, Regional Development Coordinator, Camogie Association; Caroline
O’Donovan, Nutritionist, The National Dairy Council; Nóra Ní Fhlannagáin, Performance Nutritionist; Senior All-Ireland
Camogie Champion and All-Star, Kate Kelly; and Patrick Martin, Leinster Development Officer, Camogie Association.
For more information on dairy and sport, contact: [email protected]
5
01/04/2015 14:37
The
mOO cReW iS BacK!
Moo Crew: The Primary Dairy Moovement is an exciting
initiative from the National Dairy Council where pupils from
first to sixth class can explore the benefits of healthy eating
and physical activity.
Pupils can also learn where dairy food comes from in the story
of dairy - from Farm to Fridge!
Free lesson plans, along with activities, videos and web-based
classroom resources are available to download as part of an
interactive website: www.moocrew.ie
WIn grEaT pRiZes
wIth mOO cREw!
Milly the Cow wants to
encourage all you boys and girls
out there to get mooving!
Why not visit the amazing interactive website
- www.moocrew.ie - where you will go on a
journey of discovery and learn:
•
•
•
•
Where our dairy products come from;
Moo Crew ambassador Derval O’Rourke
Why healthy eating is so important;
pictured with Olan Walsh (7) from Lucan,
Charlotte Patten (12) from Clontarf and
Why being active is so much fun; and
Dara Fitzpatrick (7) from Glasnevin.
How to enter our great poster
competition to win sports equipment for your school, as well as a
VIP trip to Causey Farm in Meath where you’ll meet Milly the Cow
and our new ambassador Derval O’Rourke!
CLOSING DATE IS 8TH MAY, 2015!
All you have to do is visit www.moocrew.ie to find out more
about how your school can get involved!
6
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The
WHy noT Try ouR ‘cHeeSy’ WorDsEarCh?
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How to play:
Cheese-related words are hidden in this
puzzle. The words may be horizontal,
vertical, diagonal and even backwards!
Ask a parent or teacher to explain any
words you don’t know. Good luck!
dID yOU kNOw?
Cheddar cheese is made during
the spring, summer and autumn
months. This is when the cows are
out in the fields and eat fresh grass
which gives the cheddar a lovely
flavour and yellow colour. The
secret to Ireland’s quality cheesemaking begins in its pasturelands.
Irish dairy cows graze on more
grass and for longer over the year
than dairy herds almost anywhere
else in the world.
Goodlife_2015.indd 7
Can you
find these
words?
Flavour
Curds
Tankers
Rennet
Grader
Whey
Temperature
Vats
Friendly
Grate
Cheddar
To find out how cheese is made visit:
7
01/04/2015 14:37
The
IN PRO-PORTION
With one in three people saying they find it
difficult to manage portion sizes, safefood
has developed practical tips and guides to
help you get more familiar with healthy
portions. Whether you are eating in, eating
out, or food shopping, these tips and advice
can help you get your portion sizes right.
CHEESE
COOKED VEGETABLES
1 portion
= 1 match-box sized piece
Eating in
•
•
•
Eat slowly.
Use a smaller plate.
Fill a third of your dinner plate with
vegetables or salad.
Instead of eating from a large packet,
serve a single portion into a bowl.
Serve food on individual plates to avoid
second helpings.
Freeze or chill leftovers right
away so you are not tempted to
go back for more.
Avoid eating while watching TV
as it is easy to overeat when you
are distracted.
If you enjoy a high-calorie snack,
have the on-pack serving size
(e.g. one scoop of ice cream).
Alcohol contributes to calorie intake. If
you enjoy an occasional glass of wine
and beer, have a small one, rather than
a large one and be careful with your
measures at home.
•
•
•
•
•
•
1 portion
= 4 dessertspoons, 3
tablespoons of cooked
vegetables, fresh,
frozen or tinned
MEAT/FISH
1 portion = your palm size
Food shopping
•
•
•
•
•
Eating out
•
•
CEREAL FLAKES
•
If you order a high-calorie food,
such as pizza or chips, order a
small size.
Order a half portion, have a
starter as your main meal or
split a dessert with a friend.
Forget what your mother said.
You don’t have to finish your
plate. Ask for a “doggy bag” and
take your leftovers home.
MEDIUM FRUITS
Don’t buy the foods you tend to overeat
Make a list, so you only buy what’s needed.
Check the number of portions in pre-packaged
foods – a pack may contain more than one portion.
If you are buying treat foods, buy snack sizes and
only have one.
Buy single portions ‘on the go’ so you won’t be
tempted by bigger pack sizes.
BREAD
1 portion
= 2 slices of
regular bread
1 portion = 1 1/2 cups cereal
1 portion
= 1 apple,
1 orange, 1 banana,
1 pear or similar
size fruit
Remember, children are smaller and
don’t need adult-sized portions on their plates.
Children and teenagers should be encouraged to try
everything on their plate but be sure to let them decide
when they have had enough – never force them to finish
everything on their plate.
Images provide guides to healthy portions for
certain foods. For more guides and information
see www.safefood.eu
8
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The
The
A recipe for
healthy ageing
In Ireland, as in many countries around the
globe, people are now living longer than ever
before. Ageing is a normal part of life, another
positive step forward in a great journey.
LOOKING AFTER OUR HEALTH
As we age, our health and nutrition requirements change and
it is important to follow a diet and lifestyle which supports
healthy ageing.
Having healthy bones can make a big difference to the
quality of our lives. Age-related bone loss is a natural process.
This loss can result in fragile bones which are at an increased
risk of fracture.
Our bone health is influenced largely by genetics, but some
lifestyle factors such as diet and weight bearing exercise also
influence bone health in both men and women.
For example, calcium is a nutrient which, as part of a
balanced diet and healthy lifestyle, helps in the maintenance
of normal bones.
The National Adult Nutrition Survey reported that the milk,
yogurt and cheese food group provided 39 per cent
of the calcium intake of Irish adults aged 65 years
and older.
Keeping muscles healthy is not just a task
for professional athletes! We use our
muscles throughout the day to perform
simple tasks such as dressing and feeding
ourselves.
Research is showing that dietary protein and
physical activity are important to maintain muscle
health.
Some experts also say that for the body to
best use the protein we eat, we should
spread our intake equally throughout
the day. At present, we tend to
have most of our daily protein as
part of our main meal – typically
eaten in the evening.
Many commonly consumed
foods provide a source of
protein in the diet, including
milk, yogurt and cheese.
These are convenient –
providing ideal options
to incorporate into lunch,
breakfast and snacks.
AN APPETITE FOR LIFE
As we get older, our lifestyles and appetite change and
this can affect the types and amounts of foods we eat. A
decrease in appetite or reduced ability to buy and prepare
food can mean that some older people don’t get enough of
the energy they need and this could lead to undesired weight
loss.
In this situation maximising nutrition at every meal and snack
is essential. Smaller meals with frequent nutritious snacks,
such as a glass of whole milk, cheese sandwich or whole milk
yogurt, can help nourish the body. Our sense of thirst can
also weaken with age, putting us at risk of dehydration. Milk is
a tasty drink and a convenient option.
For the perfect recipe for healthy ageing, remember to eat
well, keep moving and call on friends and family whenever
you need help along the way.
TOP TIPS
• The Food Pyramid advises adults to
consume three servings from the ‘milk,
yogurt and cheese’ food group each day
as part of a balanced diet and healthy
lifestyle. Examples of one serving are
200ml milk, 125ml yogurt or 25g hard
cheese.
• A yogurt at breakfast, cheese on toast at
lunchtime and a glass of milk with dinner
are simple options to help incorporate
dairy into the diet.
• For those with a small appetite, try adding
natural yogurt or cheese to stews, soups,
and sauces to increase nourishment
without increasing food volume.
• Chat to your GP about any concerns
before making changes to your lifestyle.
Resources
Would you like to find out more?
• National Dairy Council www.ndc.ie
• Irish Nutrition and Dietetic Institute www.indi.ie/fact-sheets
• Age Action www.ageaction.ie
• Active Retirement Ireland www.activeirl.ie
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The
Cheese up your life!
Former world indoor hurdles champion and three-time Olympian, Derval
O’Rourke, has embarked on a number of exciting ventures since her retirement
from professional athletics in 2014. One such venture involves being an
ambassador for the National Dairy Council’s Cheese up your life! campaign.
As an athlete, Derval has always known the
importance of having a healthy lifestyle and
keeping fit.
“Fitness is really important, I try to make
time every week to get out and get moving,”
she says.
“I do all different types of things now that
I am not running competitively anymore,”
she explains.
“I do crossfit classes, weightlifting classes,
bike-spinning. I go out with my dogs and I
run. And in the
summer I
paddleboard a little bit also.”
This healthy lifestyle is complemented by a
balanced diet, which includes cheese, one
of Derval’s favourite foods.
“I find it quite easy to include cheese in my
diet, I really like cheese,” says Derval.
She explains that she loves adding cheese
to recipes, for its distinctive flavour.
“When I am cooking or developing a
recipe, I love to use cheese as an addition
for taste and I use it in small to medium
quantities - enough that it makes a bit of a
taste difference.”
But there are many simple ways to include
cheese in your dinner menu or as a snack,
according to Derval.
“I recently made a chilli con carne and put
some mature cheddar cheese on it. It really
made the chilli,” says Derval.
“One of my favourite snacks would be an
oat cake with a bit of cheddar and apple
or some blue cheese and grape. I love the
mixture of cheese and a little bit of fruit.”
Derval’s favourite childhood recipe was
a dish that she learned to cook while still
Dara Fitzpatrick (7) from Glasnevin, Olan Walsh
(7) from Lucan and Charlotte Patten (12) from
Clontarf, cooking up a storm in the kitchen!
attending primary school.
“When I was in sixth class we had a really
good teacher and I remember she taught
us how to do a quiche. It was a cheese and
ham quiche and to this day, ham and cheese
quiche is one of my favourite comfort and
go-to foods,” Derval says.
Derval has recently published her
debut cookery book, and says she takes
inspiration from many different sources, but
always enjoys adding her own twist.
“I get inspiration from everywhere. I spend
my whole life looking at recipes that I really
like and if they are not as healthy as I would
like, I will adapt them.”
Derval derives great enjoyment from her
role as ambassador for the Cheese up your
life! campaign, as well as her involvement in
another NDC initiative for primary school
children, called Moo Crew (see pages 6&7
for more info on this).
“I am really enjoying the campaigns. It is
nice for me to think about the way kids eat
food and about quantities.
“It is also such a nice way to get kids to
think about how they eat food, in a positive
manner. So, for me, my awareness of living
a healthy lifestyle fits in really well.”
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01/04/2015 14:37
The
Olan Walsh (7)
from Lucan, has
fun cooking with
NDC Cheese
up your life!
ambassador
Derval
O’Rourke.
Cooking for kids
Stuffed pitta pockets
These make a tasty lunch option.
Scrambled eggs with onion and
cheddar cheese
Adding a little cheese and herbs to eggs can transform them into a
gorgeous meal.
Preparation time: 5 minutes
Cooking time: 5 minutes
Preparation time: 5 minutes
Ingredients
2 mini pitta pockets
1 chicken breast, cooked and chopped
2 tbsp natural yogurt
1 tsp relish
2 chopped spring onions
1 tbsp chopped chives
25g grated red cheddar cheese
Salt and pepper to season
Cook time: 5 minutes
Method:
•
Chop the chicken breast and mix it with the yogurt, relish, spring
onion and chives. Season with salt and pepper
•
Put a slit in the top of the pitta pockets and stuff them with cheese.
•
Pop the pitta pockets in the toaster
•
Remove from the toaster and add the chicken mix to the toasted
pittas
Method
•
Melt the butter in a small frying pan and sauté the onion for 4-5
minutes
•
Add the beaten eggs and milk to the pan and cook until the egg
begins to set
•
Remove from the pan and sprinkle with grated cheese and chives
•
Serve with a slice of wholemeal toast
Ingredients
1 tbsp butter
½ small onion, finely chopped
2 eggs, lightly beaten
1 tbsp milk
25g grated white cheddar cheese
1 tbsp chives, finely chopped
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The
Dairy Goodness
PREPARE, TRAIN AND RECOVER –
INGREDIENTS FOR SUCCESS
NDC ambassadors and international
rugby stars, Rob and Dave Kearney tell
The Good Life about the importance of
diet and nutrition for success in sports.
The Kearney brothers need no introduction. The Irish rugby duo
are well recognised across the country for their prowess on the
field for the national rugby team, as well as kitting out for Leinster.
Older brother Rob and his younger sibling Dave have built their
sporting success on years of training and hard work, as well as
applying nutrition advice under the guidance of their performance
nutritionist.
For budding sports players, both brothers say, the best advice is to
train hard and, most of all, enjoy your sport.
Fuelling fitness
To perform at their best, sports professionals, and nonprofessionals alike, must optimise their dietary intake. For Rob
and Dave, this means getting the right amounts of energy and
nutrients to meet the demands of their intense training schedule.
Timing meals can be a challenge but Rob says: “We appreciate
the importance of diet and nutrition when it comes to our
performance and we take guidance from the professionals in this
area. Eating well is essential, and adapting your nutritional intake
to your sport is a necessity. In-season or out of season, as well as
pre-, during and post-performance, all influence our nutritional
considerations.”
He describes recovery as an essential element of any training
regime. His advice is: “Hydrate, restore, nourish and rest.”
Dave says that, generally speaking, their diets contains a wide
range of foods and both enjoy dairy foods. Dave comments that
he makes a conscious effort to ensure that milk and dairy are a
regular feature in his diet. Rob agrees, adding: “Growing up on a
farm, it has always been an integral part of my diet.”
Grass roots
The Kearneys grew up on a family farm in Co Louth. Their
parents, David and Siobhan Kearney are the fourth generation to
farm at Willville, Carlingford, set in a stunningly scenic location in
the Cooley Peninsula.
It was here that Rob and Dave filmed a television advert – It All
Starts Here – for the NDC, which highlights the goodness of Irish
dairy, based on quality, pasture-based farming and promotes dairy
as part of a healthy, balanced diet and active lifestyle.
Both brothers said that, if they weren’t professional rugby players,
they could imagine themselves following in the family tradition
and working as farmers.
12
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01/04/2015 14:38
The
Dairy Goodness
DAIRY DELIGHTS
SO, HOW DO THE BROTHERS
LIKE THEIR DAIRY SERVED?
Rob
1. Milk – hot or cold?
Cold.
2. Cheese – slice it, melt it, grate it?
Melted.
3. Yogurt – favourite flavour?
Coconut.
4. Butter – melted on potatoes or
toast?
Toast.
Dave 1.
Milk – hot or cold?
Cold.
2. Cheese – slice it, melt it, grate it?
Melted.
3. Yogurt – favourite flavour?
Vanilla.
4. Butter – melted on potatoes or
toast?
Potatoes.
Influences
Dave and Rob credit their parents as strong
influences in their lives. In their early childhood,
the brothers spent their fair share of time on the
sidelines of a pitch supporting their dad, David
(Snr), who played regularly with Dundalk Rugby
Club.
As for mum Siobhan, David (Snr) gives her
a lot of credit for the amount of time spent
organising the children and driving them to
training or matches. “They were very energetic
and competitive boys growing up. We needed to
keep them occupied and active,” says Siobhan. “In
addition to the space on the farm, we were very
lucky with the amount and variety of sports clubs
in the area.”
Dave (Jnr) says she was influential in their
approach to healthy eating. “My lunchbox going
to school always consisted of healthy foods.
Fruit, yogurt etc. While daily breakfasts consisted
of cereal or porridge with milk, or yogurt
smoothies.”
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The
Enjoying the fresh air
and green pastures
on their farm in
Bohernamona, Thurles,
are Edmond, Thomas
and Ann Dwan.
Keeping
it in the
Family
Being awarded top prize in the National Dairy Council & Kerrygold Quality Milk
Awards in 2014 was a huge honour for the Dwan family, fourth generation farmers
from Co Tipperary.
The family’s dedication to producing the
finest quality milk, paved the path to victory
in this prestigious competition, which rewards
the top dairy farmer in the Republic of
Ireland annually. The Dwans were nominated
by local co-op, Centenary Thurles, which
produces Thurles Fresh Milk.
Twenty-seven-year-old Thomas Dwan
accepted the award on the day, quickly
pointing out that there is a team of three
behind this family farming enterprise.
With parents Edmond and Ann by his side,
they operate a 75 hectare dairy farm located
in Bohernamona, Thurles.
The dairy way
Historically, tillage was the focus of the farm
and remained so until the 1970s. Edmond
inherited the farm from his own parents,
Michael and Ellen, and under his direction, it
became a dairy enterprise in the mid-70s.
Starting out with a herd of about 20 cows,
he grew it over time to 60 cows, which he
maintained until about eight years ago. Since
then, the farm has been expanding.
“We are an all-dairy farm and we keep all our
calves. The males are sold on as yearlings
and the females are kept on the farm,”
explains Thomas.
In 2013, the Dwans had a herd of 97 cows,
this increased to 105 in 2014 and by the end
of 2015, that is expected to rise to about 115.
Family farming
Thomas grew up in Bohernamona with
six siblings but he always knew that he
would be a full-time farmer there one day.
He completed a degree in Construction
Management in Limerick Institute of
Technology (LIT) and while he lived away
from home in his first year, the remaining
three years were spent commuting.
“Growing up, I was always on the farm. As far
back as I can remember, I was put to work,”
jokes Thomas.
After LIT, Thomas completed the Green Cert
with Teagasc, while working at home. Family
farming is very important to him and having
his father with him each day is invaluable.
“At the moment there is so much work to be
done, so we help each other. My father has
years of experience, which is a great help.”
Farming has been a lifelong passion of
Thomas’s mother Ann, who was also raised
on a farm in Tipperary.
“My mother is on the farm nearly everyday
too, milking, or feeding calves. And she
raised seven of us while doing that too,” says
Thomas.
“In other countries farming is looked at as
just a business, but in Ireland the land is
important, it is much more of a family thing.
It is an ideal way to rear kids.”
Surprise win
To say that the Dwans were surprised
winners of the national milk awards, would
be an understatement.
“There were a lot of top farmers in the
running, it was very competitive, the last
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The
Edmond, Ann and Thomas pictured in their state-of-the-art milking parlour at their farm in Thurles.
thing I expected was to win. It was a big
surprise,” says Thomas.
But it was also a real endorsement of the
farm’s success, and the high standards the
Dwans are always aspiring to.
“We have a routine when it comes to the
cows, the place is kept spotless and there is
always consistency.
“We get the cows out to grass early. We
start calving at the end of January and the
cows go out day and night from the end
of February until the end of November,”
explains Thomas.
Expansion
To meet the demands of the expanding
herd, the Dwans invested in a new 16-unit,
herringbone milking facility in 2011, which
can be expanded to 20 units when needed.
With the abolition of milk quotas on March
31, this expansion may come sooner rather
than later according to Thomas.
“The opportunity is there to expand and we
will increase bit by bit. But you have to get
as efficient as possible first. The quota has
held back a generation of farmers, but my
generation sees it as a huge opportunity.”
Thomas and Edmond have introduced a
number of measures to improve efficiencies
throughout the farm including: housing
design that uses natural and LED lighting;
recycling of the plate-cooler water;
harvesting rain; and supporting hedgegrows
and wildlife.
Centenary Thurles has nominated two farms
in recent years for the NDC & Kerrygold
Quality Milk Awards. The Dwan family’s
success has created a bit of a buzz in the
area, according to Thomas.
“It is great to see smaller co-ops winning
this competition.”
Rewarding the best
These awards create an opportunity to
showcase Ireland’s excellent pasture-based
dairy farming, as well as help to build
awareness about the dairy farmers in the
Republic of Ireland who are behind our
local dairy brands.
Thomas’s mother Ann, says: “It has been
a great achievement, we were shocked but
delighted. A lot of hard work went into
achieving it.”
It spurred an emotional reaction from
Edmond: “I was stunned when we won
the first round within Centenary Thurles,
and when I found out that we had won
the overall competition, I broke down into
tears.”
“But we have always looked for quality in
our milk. Our aim – Ann’s and mine - from
day one, was always to have high quality,”
says Edmond.
The original six-unit milking parlour, which
Edmond built by hand more than four
decades ago, still stands in the yard on the
Dwan’s farm. A symbol of another time, it
is also a reminder of the huge progress that
the family has made over the years.
The NDC & Kerrygold Quality Milk Awards is
back for 2015 with co-ops invited to nominate
their top dairy farmers for the awards – details
at www.qualitymilkawards.ie.
TEAGASC FARM WALK
A Teagasc Farm Walk takes place on the Dwan’s farm in Bohernamona, Thurles on Thursday,
23rd April, 2015 from 2pm-4pm. This walk is part of National Dairy Week 2015 and will
provide a great opportunity to see how the Dwans achieve their award-winning standards.
For more information contact Teagasc – www.teagasc.ie
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The
SPREADING THE NEWS
Each week, dedicated journalists and broadcasters bring us the very latest
agricultural news and stories from across rural Ireland. We introduce you to just
some of the people behind the headlines and why they are passionate about our
dairy industry.
Damien O’Reilly
presents CountryWide on RTÉ Radio 1
every Saturday morning. Born, bred and still
living in Castleknock, Damien may seem like
an unlikely voice in agricultural broadcasting.
But, with an uncle farming in Ballyjamesduff,
where his father also grew up, and school
holidays spent on that farm, it is safe to
say his well-spent, welly-wearing youth has
served him well.
Damien sampled his first taste of
the media when he was 16, on a work
experience placement at the Cavan
Leader. After school, he went on to study
Broadcasting and Journalism at Senior
College, Ballyfermot, before really cutting his
teeth in Shannonside Northern Sound Radio.
With a Kildare mother and Cavan father,
Damien had a real appreciation of rural and
farming life from an early age.
Being objective is an essential part
of working in media but Damien says
it is sometimes difficult to demonstrate
objectivity when it comes to critiquing the
Irish dairy sector.
“It is hard not to sound like a fan with a
typewriter when talking about this,” he says.
“Our farms are relatively small, family
operations, dotted across rural Ireland.
Our climate is suitable for cows to graze
outdoors for most of the year in welfarefriendly and relatively environmentally
friendly conditions. Kerrygold butter is the
top selling brand in Germany while Baileys
Irish Cream is among the most recognisable
beverage brands globally. Meanwhile, Ireland
represents just 1 per cent of the global milk
pool yet accounts for around 13 per cent of
the global infant milk formula.”
Damien says he always drinks a carton
of chocolate or protein milk after a run or a
session in the gym.
“But the reason I am in the gym in the
first place might relate to a soft spot I have
for the cheese board on restaurant menus
and in particular, the growing range of Irish
farmhouse cheeses. Yum!”
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The
Helen Carroll
from Johnswell, Co Kilkenny is a television
presenter on RTÉ’s Ear to the Ground and
a freelance journalist. Farming was always
in the backround when Helen was growing
up in Kilkenny. Her father was from a dairy
farm in Kilkenny and worked for ACOT
(now Teagasc), and Helen also spent time
on her cousin’s farm too. Helen studied
journalism in Rathmines DIT and her first
job after college was with Aertel, where she
stayed for four years. She has worked as a
broadcast journalist in TV and radio ever
since.
Helen loves working on Ear to the
Ground and says that the best part of the
job is the great welcome they all receive
when they visit people’s homes and farms.
She thinks Ireland should be very proud of
its grass-based farming system.
“The very high quality of Irish farm
produce and its wonderful international
reputation is down to grass-based farming.
This is the natural way to produce a natural
product. Some of the best farmers I’ve met
say they’re not dairy or beef farmers - they
grow grass.”
Like Damien, Helen’s dairy product of
choice is cheese!
Darragh McCullough
is also a presenter on RTÉ’s Ear to the Ground, as well as deputy editor of the
Farming Independent.
Darragh was born and reared on his home farm at Elmgrove, Gormanstown, Co
Meath. As well as his demanding media career, Darragh is a partner in a 450-cow
dairy enterprise, and grows 50 acres of daffodils.
Darragh completed an agricultural science degree in UCD, followed by a masters
in International Development. For Darragh, the best part of working on Ear to the
Ground is getting to understand more about how food is produced, as well as the
technology involved, and the people who make it happen.
Darragh believes he is privileged to be able to combine his two passions.
“I always thought I was going to be a farmer. A part of me still sees myself as a
farmer, but I now have the privilege of being able to look from the outside in. I like
having an expertise in an area and I like the sense of being part of an industry that
isn’t anonymous.”
He feels that Ireland should be proud of its family-farming heritage.
“People know that if a family has made a living out of a particular enterprise over
hundreds of years, that they probably take a lot of pride in doing what they do.
“But the one constant is change, and I think we are seeing farmers becoming more
open to non-traditional arrangements in relation to farm structures.
“Take my own situation at home for example. Because I am not there every day, I
am not able to milk cows, but my neighbour is and wants to expand. With the average
piece of farmland being sold only once every 550 years, my neighbour could be dead
and buried before additional land would come up for sale beside his farm. Instead, he
is getting into partnership with my dad and me, where we can pool resources, land,
and stock.
“Share-farming, long term leases and company farming are all other elements
of this change, allowing farmers to continue making a good living from their
enterprises.”
Darragh’s favourite dairy dish is baked parsnip with plenty of fresh cream!
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The
Fuel
for life
A positive attitude and a well-considered diet are important ingredients for healthy
ageing, writes dietitian Paula Mee, who provides some inspiration for eating well.
I like the quote: ‘Life is like one big canvas; throw all the paint you
can at it!’ And it is worth remembering that as we reach the middle
and later years of life. If I’m honest, ‘getting on’ is not something I
find myself embracing with gusto. However, internally,
there is of course an imperceptible acceptance that
middle-age is here, yet frequently I feel like a
skittish school girl, full of devilment inside! And
I feel I’ve stacks of paint yet to fling at life’s
canvas.
No barriers
It’s consoling that many around me are
proving that age is no barrier to a full and
vibrant life. My neighbour (in her 80s) is
a trooper and an absolute tonic. She is
an active gardener, a keen golfer and her
adopted grandchildren are mad about
her. She epitomises fitness and simply
belies her age. Much is known about the
effects of smoking and sun damage on
the skin, but stress and unhappiness
add even more years to the face
and body. I think it’s her untroubled
attitude to life that is her best kept
secret!
Diet for good digestion
Of course, we naturally slow down, little
by little, as we age. Even our digestive
tract slows down. In fact, this is one of the
most common complaints of older people.
The smooth muscles of the gut contract
more slowly and, therefore, foods move
unhurriedly through the intestine. This
can be helped by keeping well hydrated
and making sure you include higher-
fibre foods like wholegrains, legumes, fruits and vegetables at each
meal.
Other small changes to digestion can influence our nutrient uptake.
For example, if saliva production decreases, there is a knock-on
effect on how food is broken down in the stomach. Sometimes the
stomach itself produces less acid and enzymes and this then
affects our ability to absorb vitamins B12 and D, and calcium.
To compound matters we are less able to make vitamin D
from the action of sunlight on our skin as we age, making
it even more difficult to absorb calcium. Milk fortified
with Vitamin D is a good staple and can be included
and cooked in recipes too.
Calcium, of course, is important for keeping bones
healthy. What’s not so well known is that calcium
contributes to other benefits too – such as
normal muscle function.
Staying vitalised
And so attention to our food
choices and our activity
patterns are two significant
factors that help us assist
the healthy ageing process.
There’s such a lot of living
to do after midlife, and
getting adequate nutrition
helps to keep us vitalised and
energised to live it fully.
The former presenter of RTÉ’s
Health Squad, Paula Mee
writes for the Irish Times health
supplement Health and Family
and runs a dietetic clinic in
Medfit Proactive Healthcare in
Blackrock, Dublin.
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The
Chicken and Parsley Sauce
Fish Chowder
This recipe makes 4 servings. If you only need 1 serving, divide the
remainder into three suitable containers and freeze. You can use half the
quantities below if you just want enough for two. Nutrient-rich, this simple
dish provides a lot of bang for your buck. Both the fish and the milk
contain high quality protein. This helps to meet our requirements, and
protein is important for the maintenance of muscle mass. This comforting
and warming dish is also soft and easy to eat, perfect for anyone who has
difficulty chewing.
Serves 4
Preparation time:
10 minutes
Cooking time:
10-15 minutes
Ingredients:
Olive oil
1 small onion, peeled and chopped
Tiny pinch of salt (optional)
Lots of freshly ground black pepper
175g potatoes (peeled and cut into 1cm cubes)
500ml chicken stock
350ml whole milk
300g fish – mix of salmon, white fish and smoked fish, cut into 3cm
chunks
1 tbsp chopped chives
1 tbsp chopped parsley
Method:
1. Pour a small drizzle of olive oil into a large saucepan on a medium
heat. Add the onion and season with salt and pepper and cook for
4-5 minutes and then add the potatoes with the stock and milk.
2. Bring to the boil, then reduce the heat and simmer for 3 minutes
until the cubes of potatoes are half cooked. Add the fish and gently
simmer for another 3-4 minutes or until the fish is opaque and the
potatoes are tender.
3. Season with salt and pepper to taste and stir in the fresh herbs to
taste.
Per 100g
395kJ/95kcal
4.4
1.4
5.4
2.3
8.2
0.8
Preparation time:
5 minutes
Cooking time:
15 minutes
Ingredients
1 small white onion, peeled and finely chopped
1 tbsp butter
1 tbsp flour
200ml whole milk, warmed
2 tbsp of frozen peas
Pinch of salt (optional)
Black pepper to season
200g of leftover cooked chicken breast
Fresh parsley, chopped finely to garnish
Method:
1. Firstly make the parsley sauce. Melt the butter in a saucepan and
add the onion. Sweat for about 10 minutes, until the onion is soft
but not coloured.
2. Add the flour, and using a wooden spoon, stir for about 2 minutes
allowing the flour to cook a little.
3. Turn up the heat and gradually add the warmed milk. Bring to the
boil and then reduce the heat to a simmer. If the sauce is too thick
for your liking, thin it out as required using a little more milk.
4. Add the cooked chicken and frozen peas and stir gently until
everything is warmed through.
5. Season the sauce with pepper (and a pinch of salt) and stir in the
chopped parsley.
6. You can dish this chicken and parsley sauce up in any number of
ways. It is delicious served with a jacket potato or with a little champ
topped with grated cheese.
This recipe generates 2 x 276g portions. These are small
portions for a small appetite.
Nutritional breakdown
This recipe generates 4 x 229g portions
Nutritional breakdown
Energy (kJ and kcal)
Fat (g)
of which saturates (g)
Carbohydrate(g)
of which sugars (g)
Protein (g)
Salt (g)
Comfort food at its best! This is an ideal dish if you are cooking for one
or two and if you need to rustle up something wholesome in a very
short time. It’s also perfect for anyone with a delicate tummy or who
doesn’t really feel like eating. Poor appetite can be more common as
we get older and less active, and the key is to ensure that every meal
counts nutritionally. This recipe is a great way of using up some leftover
cooked chicken from a Sunday roast or a rotisserie chicken from the local
butchers.
Serves 2 (small portions)
Per portion (229g)
906kJ/217kcal
10.2
3.1
12.3
5.2
18.8
1.9
Energy (kJ and kcal)
Fat (g)
of which saturates (g)
Carbohydrate(g)
of which sugars (g)
Protein (g)
Salt (g)
Per 100g
513kJ/123kcal
5.1
2.7
5.9
2.6
13.2
0.2
Per portion (276g)
1416kJ/338kcal
14.1
7.4
16.2
7.2
36.4
0.5
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The
Irish Dairy:
A reputation
to cherish
Zoë Kavanagh, Chief Executive, National Dairy Council, outlines the importance
of maintaining and enhancing the dairy industry’s reputation for excellence
The Irish Dairy Industry has entered an
exciting period of transformation in the
wake of the recent abolition of milk quotas,
which, for three decades, restricted how
much milk farmers could produce. Today,
the Irish Dairy Industry is well-positioned
to make a valuable contribution to our
national recovery. This is based on the
unique knowledge and skills of Irish dairy
farmers and the outstanding results of our
natural grass-based farming, which provide
consumers at home and abroad with high
quality, nutritious dairy products.
In navigating a sustainable growth path
through the opportunities and challenges
of a post-quota world, the Irish Dairy
Industry’s priority will continue to be the
maintenance and enhancement of its hardwon reputation for excellence – the key
to the consumer’s trust in, and loyalty to,
Irish dairy products.
As part of its ongoing role in championing
the Irish Dairy Industry, the National Dairy
Council recently commissioned a study
entitled A Trusted Reputation: The Irish Dairy
Industry’s Critical Asset. Its purpose was to
gain a better understanding of what drives
the reputation of the industry now, what will
drive it in the future; and what it needs to do
to protect and enhance this critical asset in
the context of future expansion.
Goodlife_2015.indd 20
In reputational terms, quality is the single
most important attribute of Ireland’s Dairy
industry, the study concluded. Other key
defining attributes include: the economic
contribution it makes; the provenance of its
milk, i.e., the country’s unique grass-based
dairy farms; and its significant potential for
growth. Equally, the structure of the industry,
particularly its co-operative ownership model,
is seen as a unique asset.
The study indicated that the industry’s focus
on innovation, research and development
must be intensified in order to fully avail
of the opportunities that proliferate in
this new era for dairy. Innovation and
product development are crucial factors in
enabling the creation of effective points of
differentiation for dairy products.
Export growth, the pasture-based system and
the infant milk formula market are identified
as offering significant growth opportunities.
The industry is also beginning to leverage
innovation to develop the potential of
dairy-based products, especially in terms of
life-stage nutrition.
Everything that can be done should be done to
protect and enhance the industry’s identified
reputation attributes, and the inherent
competitive advantage we can offer, both at
home and in our growing export markets.
Five steps
to success
Given the superb opportunity for
international expansion, maintaining the
dairy industry’s highly regarded reputation
will be a vital part of its future success.
The NDC’s reputational study
urges the Irish Dairy Industry
to implement all necessary
measures to preserve and augment
its reputation. Key steps it
recommends includes:
1. Never lose sight of the
importance of the local market
and the core value of preserving
the industry’s reputation at
home.
2. Actively promote the industry’s
strengths in sustainability
and its contribution to local
communities, the wider economy
and the environment.
3. Be proactive in any debate about
dairying and dairy products,
and vigorously promote the
natural goodness and excellence
of dairy at all times. It is
important to keep the public
fully informed of the range of
health and nutritional benefits
provided by dairy products for
individuals at different life-stages,
through engaging, evidencebased reporting of research and
innovation.
4. Nurture the connection between
the dairy industry and dairy
consumers, especially in an
environment where consumer
engagement increasingly occurs
online rather than at the farm
gate.
5. Continue to adopt and enforce
the highest standards to preserve
product quality – the paramount
ingredient in the industry’s
current and future reputation.
01/04/2015 14:38
The
Dishing up
dairy delights!
Award-winning Irish media chef Phelim Byrne
shares his tasty, but simple, summer recipes
Gingerbread and Cointreau
Cream Pots with Butterscotch Sauce
(Serves 6-8)
Ingredients
1 Jamaican gingerbread loaf
8 tbsp of Cointreau
Smoked
Salmon
Rosette with
Buttermilk
Pancakes
(Makes 16-20 mini pancakes)
Ingredients:
8 slices of smoked salmon
250g plain flour
1 finely chopped spring onion
300ml buttermilk
8 level tsp crème fraiche
1 egg
Salt and pepper
1 tbsp of rapeseed oil
Preparation:
• Whisk the flour, egg, buttermilk and
spring onion together in a bowl to
smooth consistency to achieve a thick
pancake batter and season to taste
• Heat the oil in a frying pan
• Add the batter, a dessertspoonful at a
time, to the pan to resemble little blinis
/ mini pancakes
• Colour evenly on one side over a
medium to low heat then turn over to
cook on the other side
• Remove from the pan and pat dry with
some kitchen paper
• Present 3-4 mini pancakes on each
plate topped with a rosette of smoked
salmon, a dollop of crème fraiche and
perhaps treat yourself to a spoon of
caviar!
For the creamy filling:
380g tub mascarpone cream
200ml fresh cream
2 tbsp icing sugar
4 tbsp of Cointreau
• Place the mascarpone into a large bowl and loosen by whisking a little
• Slowly add in the fresh cream, icing sugar and 4 tbsp of Cointreau
• Whisk until smooth and place to one side
For the butterscotch:
225ml fresh cream
50g butter
1 dessertspoon of golden syrup
1 tbsp of dark brown soft sugar
• Place these ingredients in a saucepan
• Bring to the boil and stir over a medium to high heat for
3-4 minutes with a wooden spoon
• Allow to cool before serving on top of this decadent dessert
To assemble:
• Place one dessertspoon of the creamy
mixture into the base of the little jars
or your chosen pots
• Cut one regular slice of gingerbread (about
2 inches thick) and cut it in half. Squash the
ginger cake to about half the size and place a
slice into each little jar
• Top the cake with a tbsp of the Cointreau
• Now add another tbsp of the creamy mix on top
• Place in the fridge for about one hour to set
• Remove and top each pot with a spoon of your
butterscotch sauce
• Serve and savour!
Fruit-Filled Lemon
Meringue Roulade
(Serves 6)
Ingredients:
4 egg whites
4 tbsp caster sugar
½ tsp vanilla essence
4 tbsp of lemon curd
150ml fresh cream
300g of fresh soft and
chopped seasonal berries
Method:
• Whip the caster sugar and the egg whites to firm peaks
• Beat in the vanilla essence
• Lightly grease a sheet of baking parchment
with a film of oil
• Spread the mix out evenly, yet not too exact
• Sprinkle with the flaked almonds
• Bake for 20- 25 minutes approx. at 180°c (ovens vary)
• Remove and cool
• Sprinkle icing sugar over another sheet of parchment
Flaked almonds to decorate
Icing sugar for dusting
• Turn the meringue upside down onto it with the flaked
almonds now on the sugared paper
• Peel off the cooked-on piece of parchment gently
• Spread some freshly whisked cream over one third of it
(about 1 inch thick) on the end closest to you
• Drizzle in the lemon curd and then pile in the fresh fruit
• Roll (like a Swiss roll) and then place on a serving platter
• Sprinkle with some icing sugar and decorate with a few
fresh strawberries or decorative fruit pieces!
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The
MAKING WAVES TOGETHER
National Dairy Council ambassador, Easkey Britton, is one of Ireland’s greatest
surfers. Easkey is part of a campaign entitled ‘Milk, A Force of Nature’, promoting
the goodness of milk as part of a balanced diet.
This five-time, national surfing champion has made history as the
first Irish person to surf Tahiti’s infamous hell-wave, Teahupoo, aged
just 16. But behind this surfing force of nature, from Rossnowlagh,
Co Donegal, is Easkey’s mother, NC. She has guided and encouraged
Easkey along an adventurous path through her life’s journey so far one day and one wave at a time.
Twenty-eight-year-old Easkey learned how to surf when she was just
four. Named after a wave, she is one quarter of Ireland’s first true
surfing family, along with dad Barry, sister Becky Finn, and of course,
mum NC.
Easkey is a pioneering big-wave surfer, an artist, writer, and academic.
She has a keen sense of social justice and is considered one of the
most important female surfers around today, having co-founded
Waves of Freedom, which helped introduce surfing to women in
Iran for the first time. She has been making waves on and off the
surfboard her whole life.
Nurturing adventure
Her adventurous spirit was nurtured by her mother NC, who became
a surfer herself during a time when it was unheard of for a woman
to ride a wave in Bundoran. NC turned a deaf ear to discouragement
and followed her heart. “I had some adventures to get hold of my
first surfboard, but I did it and I went out there.
I surfed off the cliffs in Tullan and sustained
a cut to my head my very first time in the
water. I just stuck a beret on my head for
the entire summer so my dad wouldn’t
notice,” she laughs.
“And away I went and I kept surfing
and one day I said to him to come and
watch the water and I went out on the
board and surfed and he said, ‘OK, I
get this’.”
Following her heart was something
NC instilled in Easkey and it has
had a strengthening force on
their relationship.
“Mum and I have a special
relationship, we are more like
best friends, than mother and
daughter,” says Easkey.
“She inspired me from an
early age to have a sense
of exploration. “I was always
encouraged to explore my passion
in what I was most drawn to the sea, surfing, exploration, world
cultures.”
One of the things Easkey learned from NC, at a very young age is
that nothing is impossible.
“If you can envision it, believe it, then you can do it,” she says.
Trip of a lifetime
When Easkey was aged 11, she and NC shared an amazing
adventure, travelling to Nepal together.
“As soon as we got on the plane, we stopped being mother and
daughter and Easkey made as many decisions as I did,” NC recalls.
“We travelled all over Nepal, we rafted down rivers, climbed and
tented out in the jungle.
“We went from Nepal, across Tibet and into Bhutan. It was an
incredible journey for both of us. I think I do things with Easkey that I
would never do otherwise – climbing up gorges, under waterfalls and
into crevasses,” says NC.
For Easkey, this trip was a first exposure to cultural diversity and it
gave her a true understanding of what it means to have richness in
life.
“By richness, I mean the need to examine life in all its complexity and
diversity, to seek new experiences and overcome prejudice.”
This trip had a profound impact on her, inspiring her to travel to
other far-flung places, volunteer in less well-off countries and use
her surf board to break down barriers and empower women. NC has
undoubtedly played a part in Easkey’s courage to face
challenges.
“I feel when I face challenges, Mum is a great
mirror, helping me see my own strengths that I
doubted,” explains Easkey.
“Mum’s advice is very much ‘feel the fear
and do it anyway’. If I am hesitant, or
holding back, and I ask her what I should do,
it’s always, ‘go for it’.”
The trip to Nepal was so special that
they repeated it once again more
recently. Easkey promised NC that when
she was old enough, she would bring her
back. The second trip was equally special.
Family time
Even though Easkey’s career and other
commitments take her all around the world,
exposing her to new cultures, flavours and
foods, sharing a family meal together is very
important when all four Brittons are home.
“In the winter we would sit around the fire
and eat and that is lovely. Even now Easkey
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The
might be cooking pretty exotic foods from around the
world, and the rest of us might be more traditional, but
we would still all eat as a family,” says NC.
Growing up, NC encouraged Easkey and her sister to
have a healthy diet and get a good balance of nutrients.
Today, Easkey relies on that advice to ensure she has
the right fuel and nutrients for making the most of her
surfing sessions. When it comes to her food choices
and diet, Easkey says it is all about finding what works
best for you and listening to your body. This requires a
slower approach to food, she explains, which can be a
challenge today.
Milk, which provides a natural package of many
nutrients such as calcium and protein, is a feature of
Easkey’s diet. When she is at home, her breakfast ritual
features porridge with milk and she is also a big fan of
yogurt too. When she is away, there is another dairy
product she misses; “When I travel, I miss the cheese
from home most of all,” she admits.
‘A leap into the unknown’
As an ambassador for the NDC, Easkey feels that young
people should be given the opportunity and space to
explore whatever it is that excites them.
“If they are to be encouraged it must be towards
seeking their own way, to not hold back, encouraged to
get outside, get dirty, fall and make mistakes.
“They should build their own box instead of trying to
fit into one. Take a leap into the unknown, something
surfing teaches me again and again,” she says.
A young Easkey pictured with dad Barry, helping him carry the surfboard.
NC and Easkey pictured on their second trip to Nepal.
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Naturally a good choice.
@NDC_ie
NDCIreland
ndc.ie
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