Reconnect with your inherent ability to preserve food by churning cream into butter and baking bread over fire. It’s fascinating to taste raw milk, consider the essential differences between industrial and farmhouse butter, and revisit tastes steeped in heritage and tradition. You will leave with your own beautiful butter, new friends, and whistling tunes of traditional churning songs.
Max Jones is a traditional food conservationist who documents imperiled food practices that are steeped in our connection with the land and seas, to try and prevent them from becoming lost. He has been working with artisan cheeses around Europe for over a decade, and has been specifically drawn to the traditional alpine pastoralists practicing transhumance in northern Italy. He is also involved in supporting Irish fishermen and works closely with Sally Barnes, the last exclusively wild salmon smoker in Ireland. Max is on instagram @uptherethelast
Admission: €5 for Burrenbeo members/ €10 for non members
The Burrenbeo Trust is a landscape charity dedicated to connecting people and place. Our aim is to help all of us identify ways in which we care for our places.
This is carried out through providing information, education, active conservation and supporting research on the future sustainable management of the Burren region.
