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   GINGER'S BLOG                                            

Coming to Ireland this year has been alive with so much taking place in our emerging food scene and more offerings of adventure travel where everyone wants to be on The Wild Atlantic Way.  As we traveled this season in Ireland we realize the divergent views on what we should be offering and where we are headed in the tourism sector as well as our own "at home" offerings in sustainability, responsibility and ethics of what we offer our clients.  At the end of the day, it's the take away that matters to you and to us as we serve you.  It's hard to be present if you're not offering your best. Which leads me to one of the best events of the year in food, not just for tourism in what we offer anyone traveling the world, but what we need to do as individuals, as businesses to be sustainable. The forum was Food On The Edge, offered up in Galway to the world of chefs by our own Jp McMahon, owner of Anair and La Cava in Galway and now on his way to offer up a "healthy choice fast food" restaurant that is affordable, called Farmer. ( You can see his kickstarter here ) But I digress .... As I arrived the second morning for a bit of volunteering and to meet some of the best chefs in the world, someone looked at me and said, "You know, sometimes you just have to show up."  It's 99% of what is required and the rest takes care of itself. Which gets me back to the point of being present in our lives.  To the friendships we create and nourish that sustain our lives, our loves, our businesses and what we offer up in service to the world is just simply that .. showing up. Being present. 

Ireland has been growing in the culinary sector by leaps and bounds over the past ten years. We still have our first Michelin Starred restaurants from years back and the chefs that created them and came before are still around giving guidance to the new up and coming chefs that are trying to be sustainable and still offer creative and affordable places for the tourist and locals alike, to eat.  One of the best examples of this is Kevin Thornton, who at Food On The Edge, did one of his Food Theatre presentations, showing the real guts of what it means to be a chef.  In the other talks presented by so many world chefs, the main theme is saving the world of hunger, what it means to them and how their own philosophies apply to what they are doing now, in the present, whilst moving towards the future of non GMO, sustainability and offering something of value back to the world. This isn't just the chef's problem, it is all our problem as we grow at record numbers of mouths to feed in the world.

As I move through my day, it is one of trying to always be alert in the fact that what I do impacts the world around me and those I love. I hope you'll join me in the fight for our planet by traveling lightly with little impact to the places we visit. And as my video pick of the month says, "And in the end, the love you take, is equal to the love you make." 

Wishing you safe and happy travels in a world full of adventure and friends we just haven't met yet. 

                                                   In Service,








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