Famine to Foodie

Famine to Foodie is a podcast exploring how Irish food has changed over time. Join UCSC students Mimi, Austin, Sharon, Maddie, and Poema as we talk to Mark Murphy, owner of the Dingle Little Cheese Shop and the Dingle Cookery School, and Eilis Kennedy, singer and owner of John Benny’s Pub.

Transcript: 

MARK: For most of the Irish people, it was survival rather than flavor.

EILIS: People want to know where their food is coming from.

MARK: The food is real.

MIMI: We’re here in the foodie town of Dingle, on the coast of County Kerry, Ireland. Fishing boats at the dock of this rural town are unloading their fresh catch. You can taste the sea salt in the wind, and hear the lively music coming out of the pubs along Main Street.

AUSTIN: It’s 5 o’clock at John Benny’s Pub, and the cozy dining room is full of smiles with people like us waiting to see if the food here really lives up to what they’ve heard.

SHARON: With our stomachs growling, we’ve opened the menu to find mouthwatering beef stews and fish pies! But a thought crossed our minds- has the food always been this diverse? Let’s find out on Famine to Foodie, a podcast from UC Santa Cruz study abroad students. 

TOGETHER: We’re…

SHARON: Sharon

MIMI: Mimi

AUSTIN: Austin

MADDIE: Maddie

POEMA: and Poema 

TOGETHER: Let’s dig in.

MADDIE: In 2014, Dingle was chosen from 10 finalists at the Irish Restaurant Awards. It was the number one Foodie Town in Ireland. And it’s no secret why, as you’re faced with countless options of phenomenal food. In restaurants, you might even meet the person running the show. 

EILIS: My name is Eilis Kennedy. I run a restaurant and bar in Dingle, County Kerry, and I’m also a singer and a musician.

MIMI: Eilis has some ideas about the secret ingredients that make Dingle’s food magic. 

EILIS: We are really lucky to have beautiful dairies, a gorgeous cheese maker, and really fresh fish.

MADDIE: Dairy from grass-fed cows has been a part of Kerry culture for years. But over a century and a half ago, food got scarce.

MADDIE: The potato crop failed from blight, and England’s control over Ireland kept the people starving.

POEMA: At the peak of the Irish famine in 1847, County Kerry had lost 30% of its population to starvation and migration. 

POEMA: Even after the famine, food was minimal.

MARK:  If you were here 30, 40 years ago, you would find that food wasn’t as exciting. And we’ve had a long history before that where food probably wasn’t as exciting in Ireland.

SHARON: That’s Mark Murphy, owner of the Dingle Cookery School and The Little Cheese Shop. He’s kinda a local food legend, like Dingle’s Gordon Ramsay.

AUSTIN: Mark grew up in County Carlow. But now he lives in Dingle, where he’s spent the past 20 years. 

MARK: I’m from a family there, there’s five of us in total. So you’re going back to a time, a little bit of a different time when people didn’t have as much money, didn’t have as much access to shops. 

POEMA: Like Mark, Eilis loved watching her mother cook. 

EILIS: I don’t think she wasted anything ever, you know, because she was just really careful, she didn’t have a supermarket to go to, where she could buy like satsumas and peppers and olives, you know. Our fair was pretty straightforward. There wasn’t a whole lot of variety.

MIMI: Now, on every block in Dingle, you can find a grocery store filled with a variety of foods like instant curry noodles, gluten-free bread, and decaf coffee. But what changed?

MADDIE: In the early 1970s, “Ryan’s Daughter” was filmed in Dingle, and tourists flocked to see the beautiful seaside town portrayed in the movie. The demand for fancier food options changed things. 

POEMA: The food scene has now transformed into a foodie scene!

MARK: We have an abundance of incredible seafood. Whether that’s fresh fish, whether it’s shellfish. But then when we look to the land some of our lamb here in West Kerry is some of the best in the world. Our beef is incredible. A lot of our animals compared to other countries like, we just take grass fed for granted because every animal is out.

SHARON: The pride in their incredible produce has allowed for confidence in their cooking to be done in more modern ways. Back then, fish would often be served with a butter sauce that would help mask its taste.

MARK:  Whereas now you’re starting to find that to make that a little bit more modern and just lighten up everything. We’re going to just serve that piece of fish and maybe put something like a very simple dressing with it, you know? You should be able to taste the freshness of that fish. 

SHARON: Food had always been kept simple due to necessity. But today it’s to showcase the quality of their ingredients!

AUSTIN: Dingle is now flooded with tourists, and being a restaurant owner is a stressful business. It means not just cooking for yourself but for locals and tourists with different palettes, lifestyles, and allergies in mind.

EILIS:  With the awareness of allergens, which is a huge issue now. I mean, it probably was always an issue–you need to make maybe some gluten-free bread–and certainly at home. There was no question. I mean, you either liked something or you didn’t. Being allergic to something never sort of came into it. But we probably were allergic to things, you know?

AUSTIN: Due to tourists’ tastes changing, some traditional foods have gone out of fashion. For example, mutton pies, which are puffed pastries filled with sheep meat, have slipped off the menus, even at John Benny’s Pub.

EILIS:  And this was a recipe that was used in this town for many, many decades. And, it was made in a really traditional way. And I used to make these in our pub until I would say about 2010 or 11? And then there was less and less kind of demand for them.

MADDIE: Over the years, people’s tastes have changed, and so has the food. But it is still simple, and still delicious. 

EILIS:  Our most popular dessert is probably the most enduring dessert, which is an apple cake.   So that’s, that’s a recipe that we still have, people go crazy for it. 

POEMA: That apple cake — it’s more than just a dessert. It’s a story, a memory, and a symbol of how Dingle holds onto tradition while embracing change

MARK: For anyone that’s listening to this and they’re wondering like, should I go to Ireland and take on some food? I would say 100%, come here, do a little bit of homework, and you will have an amazing time.

MIMI: And that’s what we did. At John Bennys, five spoons later, we are trying the irresistible apple cake. 

AT JOHN BENNY’S:  Okay. Ready? Three, two, one.

Wow. You know. Appley. I’m not a pie person, but that’s some nice *bleep* pie. It’s a lot like a cheesecake, but like it totally like, especially with the crust for sure. Yeah, the crust is great. there was a lot of different flavors, like they all came in at like different times.

MARK:  So yeah, I would just say, um, definitely look towards Irish food and hopefully, hopefully we’ll get to feed you sometime. 

Team: Thank you for listening. We’re Mimi, Maddie, Sharon, Austin,

POEMA: and Poema studying here in Dingle, Ireland, and you’ve been listening to… 

EVERYONE: Famine to Foodie!

Singing: FIREEEEEEEE YUH FIREEEE OH YEAH YEAH

Sources:

Of What is Past, or Passing, or to Come

Megan, Will, Ali, Randy and Riley work to discover the secrets behind the art of poetry in beautiful Dingle, Ireland. How does the long, vibrant literary tradition impact the local writers of the present? Is it all to do with the incredible, inspiring landscape or is there something deeper? And what does it mean for the future of the art? Listen to find out!

Dingle from Eask Tower

Dingle harbor from Eask Tower

Simon:

Once out of nature I shall never take

My bodily form from any natural thing,

But such a form as Grecian goldsmiths make

Of hammered gold and gold enamelling

To keep a drowsy Emperor awake;

Or set upon a golden bough to sing

To lords and ladies of Byzantium

Of what is past, or passing, or to come.

Portrait of W.B. Yeats

W.B. Yeats

Simon ó Faoláin

Simon O’Faolain

Megan: That is the voice of Simon O’Faolain, a local poet, reading the final stanza of the poem Sailing to Byzantium by W.B. Yeats. Yeats is a great example of poetry from the past. In this podcast, we hear from two poets who live and write here in Dingle, Ireland. We want to understand the legacy of Irish poetry on the present writers from the area, and how they are carrying a vibrant literary tradition forward. We are Megan, 

Will: Will, 

Ali: Ali, 

Randy: Randy, 


Riley: and Riley. And we want to know: Why is there such an abundance of poetry here in West Kerry Ireland? Where does it come from? And what is its future?

Simon: Irish has a very old and venerable and continuous literary tradition going back earlier than English. After Greek and Latin, it’s the oldest literary language in Europe starting from around the fifth, sixth century. So it’s not like you’re writing in a vacuum.

Famous Irish writers

Famous Irish writers of the past

Riley: According to Simon, Ireland’s literary culture stems from a long history of struggle and  survival despite the English attempt to wipe out the language. Irish poetry lived on through storytelling, folklore, and Sean-nos singing. County Kerry’s reputation as a hotbed of poetry grew in the 1930s literary revival. 

Five authors of the Irish Literary Renaissance

Five authors of the Irish Literary Renaissance

Simon: Once that reputation was established, then from that time on, people who are interested in literature, and culture were coming here. I think in the modern context, that’s where it comes from, it’s a self- perpetuating thing.

Will: Okay, so, the poetry in the past influences poetry in the present. But where does it actually come from for the poet?


Nicholas: My poems, they can come from something. It can be an idea or an image or a feeling most strongly, they are feelings, but they have to be translated into concrete imagery. And some people say the poems come from somewhere else. Michael Longley, the Irish poet, was asked where did he think poems came from. And he said, “if I knew that, I’d go and live there.”

Michael Longley

Michael Longley

Will: That is Nicholas McLachlan. He is a poet and teacher here in Dingle. But what really draws him to write poetry? 


Nicholas: Poetry says things that other forms of writing can’t say. It can reach deeper parts of oneself.

Nicholas McLachlan

Nicholas McLachlan

Megan: So, reaching those deeper parts of ourselves sounds easy, but how do you put it into words?

Nicholas: When you begin to write something, what have you got? You’ve got a blank sheet of paper. It’s very hard to improve on a blank sheet of paper. Quite often it’s just a vague thought. Tantalizing vagueness is what you’ve got in the beginning. It’s just a thought, and sometimes it comes to something and sometimes it comes to nothing. 

Megan: Simon has a similar perspective on how to begin a poem. Simon says…

Simon: Why try doing the work when you can let the subconscious do it for you. I do think that the unconscious is a huge part of it. It does most of the work. Less effort, more effect is what I’d say.

Megan: For the poets, there are really no firm rules guiding their writing, just the imagination doing its work. 

Nicholas: There are millions of rules, but nobody knows what they are.

Simon: As simple as possible, as complicated as necessary.


Ali: There was another common thread between these poets: the power of nature.

View from Connor Pass

View from the top of Connor Pass

Nicholas: A lot of my poems begin in nature, and they move into some sort of imaginative or emotional kind of space.


Simon: A lot of what I write about has to do with land. Landscape, places, quite a lot to do with ecology and archeology. These are things that this area is quite rich in. And in that sense, I get a lot out of this area because that’s where a lot of inspiration comes from. Not something I can get anywhere else, because I don’t have that history anywhere else.

Megan meditating with a view

Megan meditating with a view from Dingle Lighthouse

Randy: Simon graciously agreed to read some poetry of his own. It was originally written in Irish, and translated into English. This particular poem stood out to us, because it paints a picture of the faults of memory, and the beauty of the world around us.

Simon: Bedouin. 

The sod is hard with frost at dawn,

Hunkered cattle chew the cud, steam above them,

Twin mountains stand – the Géarán  and the Géarán’s  Point

(the names are not important, nor the words, but what is seen) – 

Stand swathed in white symmetry, an abstract form

With angles straight and gentle rising on each flank

To the zenith of the two peaks, and between

There sags a narrow ridge, a perfect curve;

Saddle bow on the hard horse of the world;

Or a recurve bow in Olympian hero’s grip – 

He hits the heart, the bulls-eye every time;

Or Cupid’s bow atop luxuriant lips

Which make us itch to match them to our own.

But no, those images are all wide of the mark,

For now the mind throws up a simple shape

Full of mystery and standing in the lee

Of a crescent dune deep in the desert heart,

High angles from each side to each pole-tip

 – two of them – and the canvas looping down

A breathless arc between, the night had come

And next the solitary tent there winked

A small fire’s boldness in orange and gold.

It has burned clear through my mind to the far side,

How I saw it through thin purple air

At hour of star-unfolding, clear

From the window of a cruising jumbo jet,

Craning my neck forward to look back,

Wishing I need never lose the sight,

But the angle narrowed, perspective became lost

And now maybe it was just a winking fire.

Simon: I spent a long time as an archaeologist and a lot of that has been looking at the landscape and reading the landscape and its associations and its relationship to memories. So that’s kind of what this poem is about, and it’s simply about standing outside the house.

Randy: Everybody understands that feeling of not quite being able to recall something that they saw, even if it was something super important to them. Where each time you try to recall it, you stop and think, ‘that’s not quite right,’ Nicholas agrees.


Nicholas: There has to be some element of surprise or something that you look at in a different way. Something that you maybe see all the time, but now you’re seeing it with new eyes.

Cloudy dingle harbor

Randy: Poetry has evolved through time. The poets of the present find themselves inspired by the past and the beauty of the land. But what about the future?


Ali: It is a necessity to preserve and perpetuate the art of poetry. It is also our responsibility to bring new ideas to the genre, honor our forefathers, and celebrate the land. This we have attempted in the form of a collaborative poem that draws upon all that we have learned through this poetic exploration of Ireland.

Megan: The eternal art of poetry barely begun

Will: This island of rain is hiding the sun

Randy: Fog sets in and vague words tell

Riley: A blank page to cast a magic spell

Ali: Of what is past, or passing, or to come.

Foggy Dingle

Ali: Thank you so much for listening. And thank you to Simon and Nicholas for giving us an insight into their magical worlds of poetry. We hope that we have left you with new eyes to see the world. We are Ali,

Riley: Riley,

Randy: Randy, 

Will: Will, 

Megan: And Megan.

Ali Brutlag

Ali Brutlag

Riley Amos

Riley Amos

Randy Ehrlich

Randy Ehrlich

Will Clason

Will Clason

Megan Parkhouse

Megan Parkhouse

Image sources:

https://www.poetryfoundation.org/poets/william-butler-yeats

https://www.versopolis.com/poet/361/simon-o-faolain

https://worldcometomyhome.blogspot.com/2018/01/3244-ireland-irish-writers.html

https://www.thetimes.com/uk/obituaries/article/michael-longley-obituary-acclaimed-northern-irish-poet-h0mfdps0h

https://www.poetryireland.ie/education/writers-directory/nicholas-mclachlan

https://liu.cwp.libguides.com/archives_and_special_collections/ilr

Audio sources:

https://youtu.be/UfWac4yxshA?si=PNcldwt6Rj7_yMTE
https://youtu.be/28SHPL1CBd0?si=p3qlTUObb6VHcukl

Hold My Guinness…!

Leann:It’s a Friday night in Neligans,a tiny pub in the west coast of County Kerry, Ireland. You enter off the rainy street into the humid air, and it hits you: Spinning dancers whirl to a lively accordion jig in happy chaos. This is Irish set dancing at its finest,

Amanda Today, we will be taking you on our journey to explore Set Dancing in Dingle, Ireland.  We’re your hosts Leann, Katie, Gunnar, Manav, and Amanda, five students from UCSC’s study abroad program, and this podcast is “Hold My Guinness!”

Katie When we arrived here we had no idea how to set dance. We went on a journey into a fun and challenging dance form that had no rule book. Word in the town said that set dancing happened at Nelligan’s pub. So, Friday night we walked in and …

Gunnar: We wanted to join in the dance. .We cautiously went up to the guy who seemed to be the leader. His name is  Breanndán O Beaglaoich. (Brown Don Begley)And to our surprise, he invited us to join 

`

 Breanndan: I remember the first, the first céilí I went to, it was very intimidating because the dancers were written up on the wall and “this is what we’re gonna be doing today”, and  none of them I knew. I stood in the set and I said, “I have no idea how to do this and can you help me?” And everybody there was, was lovely. I was welcomed into the community even though I was brand new.

Katie: With that boost of confidence, we danced: 

Gunnar: In my previous experiences dancing in America I found a toxic environment that cares too much about the competitiveness of dancing. I got driven out of all the dance clubs. But when I went set dancing the community welcomed me with open arms. I didn’t have to be good, they just cared that everyone was having a fun time.

Amanda:  I absolutely loved set dancing that night. My heart was racing, adrenaline was coursing through my veins, and I felt like I was flying. I was giggling, and spinning, and stepping, but also dripping in sweat and confused out of my mind. I was exuberantly happy. I’ve been back at Nelligans dancing twice a week ever since. 

Gunnar: It’s a Monday night. We’re back at Nelligan’s—hearts racing, feet ready. The Monday sets are known for being a bit more advanced, but this wasn’t our first rodeo. We know the steps, the rhythm, the energy. We are ready. 

But for Manav? This was all new.

The music kicked in, and suddenly we were spinning, sliding, laughing—swept up in it all. But while we were having the time of our lives… Manav?

Manav:

When I first stepped onto the dance floor, I was paired with a partner who smiled and said, “Just carry yourself through, you’ll be fine.” I wasn’t.

As the music started, my right foot turned into another left foot. I stumbled, disoriented and off-beat, panic rising with every clumsy step. Within seconds, I’d lost the rhythm, and her. I spun in circles like a puppy chasing its tail.

Then she stepped forward, took my arm, and led me off the floor. “Maybe next time when you’re more experienced,” she said, firmly.

My heart sank. I walked out into the cool night air, the music fading behind me. I needed space, needed to breathe. I was unsure if I’d ever try set dancing  again. 

Leann: Damn Manav that sounds rough, 

Not to worry, we met someone who made it much better for everyone! Dance caller Angela Griffin has seen many Manavs before

Angela: I can spot a dancer. the tell tale signs of whether somebody’s a beginner is, first of all, they’re. Just like a deer in headlights.

 I like to bring a fun element to wherever I’m dancing. It doesn’t matter where. And if I’m in a set, I just have fun. I enjoy it. I laugh, I make conversation.. I do come across people that are a bit too serious about it.But by the time I’m finished with them, they kind of see the fun element of it and they have a laugh. 

Amanda: We decided to take a set dancing lesson after stumbling through several fast sets at the pub. We wanted to know more steps to polish up our moves. 

Katie: There are couples spinning around, while Christy Mac Gearailt calls out the moves. Our feet tap on the hardwood dance floor, as laughter explodes from the room. 

Amanda: People have set danced in Ireland for hundreds of years. The dances had names like “The Seige of Ennis” .People danced for fun and to get together as a community. But when electricity reached these rural villages, it almost died out. Until recently. 

There was like five or six years ago, you’d find it very hard to put a half set together on a Saturday night. Now you’re fighting to try and get room on the floor. 

there’s an energy, there’s a buzz with it. And, um. But I do, I’ve been teaching kind of all over the world really. I still get the same buzz today as I got like all those years ago. 

Amanda: As Christy says, “the younger generation has figured out it’s great fun!” But don’t just take his word for it… 

Leann’: I am so glad that I was able to take a class because when I dance at Neligans I have no idea what I’m doing. Now II know how the sets are ordered. At least now I know simple terms like “house” “swing” “christmas” “dance at home”. 

Amanda: After the class, these new dancers were sold on set dancing. 

Sunny: I’m totally gonna go again on Monday at Nelligan’s. 

Emily: You’re like, you’re tripping and you’re falling, but they’re picking you back up and you just kinda have to keep going. You can’t stop. You just have to keep going and you’re gonna make it. You’re gonna make it through, and it’s gonna be so much fun in the end. So, yeah, it’s worth it.

Gunnar: Back at Nelligans,Breanddan reminds us that dancing is really about community 

I think that dancing removes the awkwardness from social interaction.I’ve lived in a lot of communities in, in my life, and this is the first time I’ve actually given back to a community. And I think that this provides a lot of joy to a, to a community and, and happiness.

Katie reflection: I feel so much less pressure when I’m on that dance floor, like my feet are floating as I glide across the floor. I am looking forward to learning more. 

Closing: 

Katie: We all had a great time learning how to set dance! It’s so easy to get involved, and we can’t wait to continue our journey back in the United States! 

Thank you so much for listening, it’s Katie, Gunnar, Manav, Amanda, and Leann, from UCSC’s study abroad program in Dingle, Ireland,  and we will hold your Guinness!!

https://en.wikipedia.org/wiki/Irish_set_dancing

https://nationalinventoryich.tcagsm.gov.ie/irish-set-dancing

https://www.henryandjacqui.com/Essays/Irish.htm

https://www.seacoastsetdancers.org/about.htm

https://www.mulligans.nl/irish-set-dance-ceili

Tuney Tales Podcast

UCSC students Annie, Emily, Salah, Erin, and Katie journey into the heart of Dingle, Ireland, where music isn’t just heard, it’s lived. In this episode of Tuney Tales, they sit down with renowned traditional musicians Breanndán and Máire Begley to explore how Irish music and language are preserved across generations. Tune in as we uncover how the sounds of the past continue to echo in the voices of today. 

Transcript 

**Breanndán Begley Singing**
Breanndán Begley: “ They were able to get a vaccine for COVID. But there’s no vaccine for music when it’s in you.”

Annie: Time seems to pause as Breanndán Begley’s gentle voice drifts through the air, effortless and steady. His songs flow like a river fed by some endless, ancient spring—nourishing anyone willing to stop, listen, and let the music wash over them.

*Breanndán Begley singing continued*

[Ocean SFX]
Salah: We’re a group of study abroad students from UC Santa Cruz, in the small town of Dingle, Ireland — where the land meets the sea, and the wind carries the sound of tradition. Here, songs are passed down like heirlooms, carried in the lilt of a voice, the call of a fiddle, or the heartbeat rhythm of an accordion echoing through old stone pubs and misty fields.

I’m Salah, and with me are 

Annie: Annie

Emily: Emily

Katie: Katie

Erin: And Erin. 

**Accordion starts playing**

Katie: In today’s episode of Tuney Tales, we ask: How does traditional Irish music continue to thrive through the people and places of Dingle – and what role does the musical Beagley family play in keeping the songs alive in everyday life? We are lucky enough to have as our guests, Breanndan Beagley and his sister, Maire Beagley, two of the area’s most revered musicians. 

**Accordion Plays **

Emily: Breanndán Begley, the youngest of the Beagley family, is a master accordion player and a keeper of West Kerry’s musical flame.  He invited us into his memory, his family, and his heart.

Breanndán Begley: “I don’t remember a time when there wasn’t music in the house”. 

**Music – The Accordion**

Breanndán Begley: “If it wasn’t indoors, it would be outside in the yard or in one of the outbuildings, where someone was milking the cows or cleaning the cowshed, shaving, knitting, or mending some old garment.”

Katie: Music binds generations. Passed from parent to child, it stitches melodies into memories – a quiet, yet influential inheritance. 

Breanndán Begley: “Music goes from heart to heart. And from there to the feet, dancing. And of course, singing does that. And by speaking honestly to people, that too is what music is. It’s an honest, the most honest form of communication there is.”

**Accordion continues** 

Salah:  For Breanndán, music is an identity – carefully curated through time, and passed from heart to heart. Tradition stays alive by staying authentic. As he said, “Those who won wrote the books. Those who lost wrote the songs.” In Ireland, history lives in music.

Breanndán Begley: “Your music has to be as personal as your signature.”

**Accordion continues to play**

[SFX: Chatter and glasses clinking]

Annie: On Saturdays at Neligan’s pub, you can find Máire Begley, the eldest of the nine Begley siblings, lost in accordion melodies and songs she’s known since childhood. Her soft grey curls and mischievous smile come from a lifetime of music and laughter. 

Máire Begley: “My name is Máire Begley — or Marnie Douglay — and I’m Irish. I was born in Baile na nÓg, about eight miles west of Dingle. There were nine of us, and in the house, there was my mother, my father, my grandfather, and my grandmother.”

“It was a very musical family. My mother was musical, my grandmother and grandfather — they were always singing.”

Emily: In Máire’s home, music lived in many tongues. It echoed in Gaelic lullabies, the gentle crackle of a gramophone spinning distant melodies. The songs weren’t just Irish; they carried the footsteps of those who had left and returned, of memories brought back across the Atlantic. 

[SFX: Claps]

So while the heart of the house beat in Irish tradition, it also held space for the voices of the wider world.

Máire Begley: “They would be in Gaelic, you know. Then we’d have school songs, too. We had a gramophone in the house, and my father would sing English songs — songs like My Little Gray Home in the West, There’s This Pretty Spot in Ireland…”

Erin: But the Irish songs nearly died out two generations ago when her grandmother was punished for speaking the language.

Máire Begley: “They had to wear a tally stick, a thin rope around their neck with a stick hanging down. Every time someone spoke Irish, the teacher would use a penknife to cut a notch in the stick.”

“Then, the English inspector would come and say, “Oh, you spoke Irish five times — five slaps for you.”

“She hated the language. She hated her own language.”

Emily: Even as the Irish language quietly faded, Máire’s parents ensured that their children embraced music.   

Máire Begley: “ My father, when I was about seven, he bought an accordion. And I remember the day it came, which was a single row accordion. And when he’d been out, I learned it myself, and I just started with the buttons in and out, **singing.** We had practice every night for 20 minutes. So I sat down, I studied it myself, and I worked out the chords myself, the different chords, the different songs. I had four years to do it. So I was self-taught, really, most people are self-taught, themselves.”

Erin: Maire didn’t learn everything on her own, though. Her songs come from her community.

**Máire Begley Singing**

Katie: The Begley family illustrates that music isn’t merely passed down; it’s interpreted uniquely by each generation, each adding their own style, voice, and truth to the melodies. Their performances are living memories unfolding before us. 

Erin: Singing in Irish isn’t just about tradition; it’s a quiet rebellion. A way of holding on, even when history tried to make you let go. **Accordion music plays** And listening to the next generation of Beagleys, you can hear it loud and clear: the language is still alive, and so is everything it stands for.

*Music closing*

Salah: Thank you to our wonderful guests, Brendan and Máire Begley, for sharing their incredible music and stories with us. This episode of Tuney Tales was made possible by Salah, 

Emily: Emily

Katie: Katie

Erin: Erin

Annie: And Annie. 

Salah: As we close, let the lingering notes of Breanndán Begley’s music remind us of the rich tapestry of sound and story we’ve enjoyed together. Until next time, stay tuned and stay inspired.

**Breanndán Begley singing song fades out** 

**Accordion plays, and fades out**



Why are You Irish? Why is Your Momma Irish? — An “On the Éire” Production

PODCAST TRANSCRIPT:

Irish Colorguard: Now, if ye could please rise, and remove your cap, for the Irish National Anthem…

[Irish National Anthem, metal cover]

Connor: Hey, everyone. Welcome to “On the Éire.” I’m Connor

Zoe: I’m Zoe

Arjun: I’m Arjun.

Sunny: I’m Sunny. 

Vicky: And I’m Vicky. We’ve been studying in Dingle, County Kerry, for the past 6 weeks.

The World of Guinness: Beers, Experiences & More | Guinness® EN

Zoe: And during our time in Ireland, we’ve been curious about what it really means to be Irish. We all know the Irish stereotypes: the Guinness, the luck of the Irish, the fighting… 

Connor: But that can’t be what it really means to be Irish. It has to be something about the craic, the music, or Catholicism.

Zoe: Who the hell knows? 

Vicky: What’s deep in the heart of the Irish is not a single note; it’s a complex chord. We’ve scoured the internet, and neither academics nor politicians, and certainly not the British, could figure out what it means to be Irish. 

Connor: So, we asked the last people you would ever think to ask: Irish people on the streets of Dingle.

Leah: The Irish music, it’s such a culture, it’s such a way to meet people in the bars. The craic is mighty.

Lenka:  Definitely the Irish humor. It can be dry, sarcastic, self-depreciating… Even when conversation gets heavy, there is always that one person that would make a joke. 

Horse Girl: It means to learn how to horse ride and vape.

Arjun: Well, that last one can’t be right. We thought it would have to be something to do with Catholicism. 

John Haslin: I’m a Catholic. 

Arjun: Thank God. 

Sunny: Oi! Don’t take the Lord’s name in vain!

John Haslin: I don’t think there’s really much of a difference between Catholicism and Protestanianism.The order of Irish Catholics you probably haven't heard of – Catholic World  Report

Hamish: Catholicism and Protestantism.

John Haslin: Yeah.

Sunny: Of course, the younger generation would think so; religion around the world is on the decline. So we asked a local historian who has lived and worked in Dingle nearly his entire life.

Michael: My name is Michael O’Colin. I am from Dingle. I am fifty-nine years of age. 

Arjun: So, Michael, what’s the word on the Word of God? 

Michael: The country’s much more secular now. We had uh, 2015, we had the same sex marriage referendum in Ireland. It passes by two-thirds majority. And the church had voted strongly against that. So yes, it’s having a huge impact in the country. I saw a report recently, and as far as I remember, it said sixteen percent of Irish people attend church on a regular basis. 

Sunny: So it’s not being Catholic. Apparently, young Irish people are hardly even going to church anymore. 

Arjun: Even after all Saint Patrick did for them? 

Sunny:  Not all Irish traditions are fading; some are making a comeback. In 2022, almost 1.9 million people stated they could speak Irish, a six percent increase. Here in Dingle, there is a summer Irish language immersion program that’s kind of a rite of passage.

Hamish: I’m just here to learn Irish and about my heritage and stuff.

John Haslin: also here to learn some Irish and shift some women.

Hamish: Shifting is basically like tongue kissing, and you know, like average teenage activities.

Arjun: Sunny tried to give them tips on how to do so. They could tell he was inexperienced.

Hamish: The British Occupation of Ireland: I’m big into that ’cause I’m a hundred percent anti-treaty and I really support like, anti-treaty movements such as Kneecap and stuff.

Sunny: “Kneecap” is a controversial Irish band who’s been advocating for Irish reunification. I think Michael mentioned them too, right?KNEECAP | Spotify

Michael: Kneecap, whether you agree with them or not, have tapped into something that is like the voice of the downtrodden over the last hundred years, and now they’re finally getting a kind of an upper hand, and they’re making the most of it…

[Kneecap: “H.O.O.D”]

Arjun: We heard that a few other places, didn’t we?

Sunny: Yeah, Irish identity really seems to have developed in opposition to the British.

John Haslin: I’m just proud of our ancestors, what they’ve done. You know, rebelling against the English.

Leah: My grandfather and granddad, my dad’s parents, they were quite involved in the IRA, like I think my grandmother, she smuggled a lot of weapons and, like, notes into jails and stuff. 

Thomas: I suppose sort of solidarity with other people who’ve experienced similar things to our country’s history, you know? I would definitely feel more obligated to look at the world through the lens of oppressed people and try to understand what it’s like having your country occupied for as long as we did.

Arjun:  Reviving the Irish language seems like it’s a big part of that resistance.We Must Denormalise and Delegitimise the English Language – The University  Times

Hamish: I think it’s like a part of our culture, and the British very much took it away. They ended up somewhat erasing the Irish language from our culture and history. And now they’re bringing back Irish culture and our Irish language. It’s our native language, like it’s our native tongue, and it’s a beautiful language.

Leah: The Irish language is such an amazing key tool to have. I’m so proud to speak it. And it used to be a dying-out language, but it’s not anymore, which is absolutely amazing. 

Thomas: Both my parents are from England, but I’m born and raised here. I feel very attached to my nationality. Even though they wouldn’t know who I am here, they still accept me as soon as I speak Irish to them. We instantly have that connection.

Arjun: Speaking Irish seems to be very central to the culture of Ireland… but we did only interview people from Dingle. 

Arjun: This means that speaking Irish will be a lot more important to people here than in other places in Ireland. 

Michael: Belfast is… speaking the language up there is almost a political act. The majority of Irish people can feel one hundred percent Irish without ever speaking or understanding a word of the language. 

Vicky: While many people said language made them Irish, for Seán Pól O’Connor, it’s his deep ties to the land itself over generations.

Seán Pól: One of the deep connections that I have to Ireland is that I own a farm. This farm was inherited from my father, who inherited it from his father. And I feel huge connection when I go into a field and I touch the soil, touch the grass; I get goosebumps when I do that. This land is mine; my forefathers fought for this land. And I have a sense of responsibility to hand it over to the next generation.

Zoe: For his wife, Lenka, who immigrated from Slovakia, national identity can be complex. She appreciates the gentleness in the way people here speak, but also sometimes misses the directness of her original homeland. 

 Lenka: I’ve been here since I was nineteen, and I’ve lived here for nearly two decades. So I think I’ve adapted very well to Irish humor, Irish traditions, the Irish ways of doing things and thinking, and it became part of me. So, I feel that these two identities rather coexist within me. 

Connor: Whether their families have lived here for hundreds of years or they’re a first-generation immigrant, one thing remained true for everyone we spoke to: they were all undeniably proud to be Irish. 

Vicky: From the humor, the music, the language, to the rolling green hills, they all took pride in living on this beautiful land. Maybe the Irish really are lucky after all.

[Irish National Anthem, metal cover]

Arjun: Thank you for listening. This has been, Arjun

Connor: Connor

Sunny: Sunny 

Vicky: Vicky 

Zoe: And  Zoe. You’ve been listening to “On the Éire.” Slán!

Image Sources:

https://www.amazon.co.uk/Irish-Family-Names-Herology-Shields/dp/0957544502
https://www.google.com/url?sa=i&url=https%3A%2F%2Fcommons.wikimedia.org%2Fwiki%2FFile%3A1913_Seachtain_na_Gaeilge_poster.jpg&psig=AOvVaw0kCKQLLAxi6KctKofsT-0T&ust=1753545141873000&source=images&cd=vfe&opi=89978449&ved=0CBUQjRxqFwoTCJiwruyu2I4DFQAAAAAdAAAAABAE
https://www.google.com/url?sa=i&url=https%3A%2F%2Fopen.spotify.com%2Fartist%2F1ZVACPeq7ccGCoUXwtafUU&psig=AOvVaw2s1D5fdYM1bnRw8TZx8sRn&ust=1753545165237000&source=images&cd=vfe&opi=89978449&ved=0CBgQjhxqFwoTCPjrwveu2I4DFQAAAAAdAAAAABAE
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.catholicworldreport.com%2F2017%2F03%2F17%2Fthe-order-of-irish-catholics-you-probably-havent-heard-of%2F&psig=AOvVaw35w5zEWxk471ZDEOP9mW2T&ust=1753545198316000&source=images&cd=vfe&opi=89978449&ved=0CBgQjhxqFwoTCPDm3Yav2I4DFQAAAAAdAAAAABAE

Audio Sources:

– Assorted Interviews
– Assorted YouTube videos, converted to MP3 format. Including…
^ https://youtu.be/ecZjzrbIbGk
^ https://www.youtube.com/watch?v=uExQKlhx5ms
^ https://www.youtube.com/watch?v=xHEHcE6_TlQ
^ https://www.youtube.com/watch?v=TvoynCy_mJU
^ https://www.youtube.com/watch?v=5c4x9M3v-ug
^ https://www.youtube.com/watch?v=gUS2WFpKAWs
^ https://www.youtube.com/watch?v=h1J_DVutL-w

Cow to Cone

Image

UCSC students Emma, Nicole, Riley and Lola explore the dairy industry in Dingle, Ireland, interviewing both farmer Dinny Galvin and a Murphy’s ice cream employee. Come along with us as we discover what really goes into making some of the best and purest ice cream in the world.
Transcript:
**Ice cream truck** 

Nicole: Welcome to our podcast, “Cow to Cone”. We’re going to explore the connection between the cows you see in the fields around Dingle, Ireland, to that luscious ice cream everybody is enjoying, rain or shine. 

Nicole Batinich (left) & Emma Avenia (right)

Emma: Ever wonder what makes ice cream in Dingle so creamy? Is it the way the cows live, so happily eating grass, or the short distance their cream has to travel? Or is it some other mysterious ingredient, like love? Elsewhere in the world, dairy production is highly mechanized. What is it about the way dairying is done here that makes the cream so rich? This is (in our own voices): Nicole, Riley, Lola, and Emma and we are here to explore the importance of the traditional dairy industry in rural County Kerry and how it supports the growth of popular ice cream shops like Murphy’s. 

Riley: It’s a cold, rainy afternoon, however there’s a crowd of people lined up outside Murphy’s, salivating for a scoop of ice cream. 

Murphy’s Manager Kevin:Uh, so my favorite flavor of ice cream is the Irish brown bread. Uh, we crumble up brown soda bread, cover it in brown sugar, pop it into the oven for eight hours on a really low heat to caramelize it. So it has a very, uh, crunchy texture but a very sweet flavor

Customer: I got the butterscotch and the Irish strawberry, they’re delicious, I could highly recommend.

Lola Sehl (left) & Riley Ramos (right)

Riley: Murphy’s ice cream was started by two American brothers as one shop in Dingle and has since expanded to Galway, Dublin, and China. There are even two locations in the town of Dingle alone. Clearly there is something special about this place. The bathroom doors are painted with information about their process and where they get their cream. But what makes this ice cream so appealing? Is it the unique flavors, the friendly staff, or the locally sourced cream they use?

**sound of bell**

Ciera: Hi, my name is Ciera. I work in Murphy’s Ice Cream. I am currently a host advisor. I have been here three summers and I work in the Dingle shop mostly, but I also work in the Dublin shop during the winter. 

Lola: You may be wondering, what’s their most popular flavor? Well…

Ciera: The Dingle sea salt is one of our most popular flavors. We actually gather seawater from a beach local to us, wine strand, filter and boil it down and we add it to our base which is cream, milk, eggs and sugar. It’s very similar to vanilla but there’s actually no vanilla in it which is surprising to a lot of people but you can really taste the creaminess of the Kerry cow in the Dingle sea salt specifically. 

Emma: What really makes this place work is the people. 

Ciera: It’s really family friendly. Like I arrived at the shop and I’m working with my second cousin and it’s just so random because we didn’t know, but a lot of people who come into the company have had connections already in the company, like their parents or their aunties or their cousins, they were already in the company.

**Sound of cows mooing**

Lola: So where do the ingredients for all of this luscious ice cream originate? Turns out, not so far away…

Soft green acres of open pasture hug the sides of a narrow road on the outskirts of a quaint town called Dingle, Ireland. A herd of cows gather, their hides black and silky with white patches, with the exception of a single red cow. Welcome to Dinny’s farm. 

Dinny’s Red Calf

Dinny: I’m Dinny Galvin. I’m 54. I’ve been farming here since I was 16. It’s a mixed farm, dairy and sheep, and we produce milk, we produce sheep meat and wool, and we sell those on to the processor. 

Riley: He’s justifiably proud of his cows and the quality of the milk they give. 

Dinny: The best possible milk you can get anywhere in the world comes from dairy cows who are eating grass, not from dairy cows that are indoors, because a lot of it is produced from maize and concentrated feeds and genetically modified feeds. 

Emma: Grass is the one crop that grows in abundance in County Kerry, an area where the land yields not much else, but it’s not all sunshine and rainbows here at Dinny’s farm. It’s expensive to keep up with environmental regulations designed to protect waterways. 

Dinny: It’s very, very environmentally driven now. Which is putting pressure on a lot of the smaller guys like me. So if you’ve got a young family, I’m married, I have five kids. My goal in life is to send those girls to college, to uni, like yourselves, but if you have to invest X amount on the farm, and you’re trying to take care of the family as well, you’d need to be getting a lot more for your product.

Nicole: Dinny feels like he has a big target on his back as a small dairy farmer. 

Dinny: …they prefer a lot of the smaller guys would get out of the way and they prefer to have so many bigger guys, you know, concentrate on us.

Narration Emma: With all these added pressures and responsibilities, the future of Dinny’s farm is uncertain…

Dinny: I hope somebody will farm something here. It may not be dairy cows, but you know, I would hate to see, I would hate to think it would be sold. The farm next door was sold because it was an elderly man that owned it and then he never married. Which is sad, you know, we love to see it being handed on, but I mean, for the small farm 50 acres and milking 30 to 40 cows my son Cathal would not make a living outta that. He would have to do a double job. 

Lola: Is “keeping it local” actually enough to save a farm like this? After all, Murphy’s is expanding and the demand for grass fed dairy is escalating. 

Dinny: Anything you get wrapped up in plastic and we’ll say that milk, that beautiful white milk that’s in the tank, that goes to the milk processor. Nutrition is health, and certainly don’t ever believe anybody that tells you any different. As fresh as you can get vegetables, as fresh as you can get milk, and as semi-organic as you can. 

Nicole: So, if farmers like Dinny were unable to sustain their businesses, what do you think would be lost if local cream was no longer available? Ciera from Murphy’s has her thoughts. 

** sound of bell **

Murphy’s Dingle Location

Ciera: I think a lot of it is lost. We try to make everything ourselves. If not, we get it locally, which makes us stand out because we use such products where you know they come from. The taste would be lost, the creaminess would be lost. I think it would be a significant challenge and that we’d lose some customers over it, because that’s why they come to our ice cream is for the creaminess. 

**Ice cream truck jingle**

Nicole: After speaking to Dinny and Ciera, we’ve come to realize how much We take organic and local produce for granted. Everyone loves the idea of eating organically. Especially when it comes to supporting the farmers behind the scenes. 

Lola: Yeah, I think oftentimes we find ourselves enjoying the final product of something without really acknowledging the work that goes into it. 

Riley: I agree. It’s so vital to appreciate and support the people who contribute to satisfying our taste buds and for preserving an industry we all love. 

Emma: Especially since Murphy’s is so good! 

***Fade out music of Ice Cream by the Carling family***

Nicole: You’ve been listening to “Cow to Cone”, a podcast about how Murphy’s ice cream is promoting local dairy by sourcing from local producers and spreading the love back to farms like Dinny Galvin’s. We hope you’ve liked what we presented here. Thank you for listening. This has been Nicole, Riley, Lola, and Emma. If you liked our scoop on Murphy’s, maybe you should go get your own! 

Links:

Dinny’s Website: https://www.farmingfornature.ie/nominees/dinny-galvin/

Murphy’s Website: https://murphysicecream.ie/

What’s Kraken?

Welcome to “Whats Kraken!” , a podcast produced by four students from UC Santa Cruz studying abroad; Finely, Charles, Shaya, and Naomi. We will dive into three marine myths popular along the Dingle Peninsula; the Selkie, the Sleeping Giant, and the Merrow.

 

 

CHARLES. It’s 1673, and you sail in a dark, stormy night sea imagining what lurks below the waves. Maybe there’s a sea monster like the one that just washed up in the harbor. The fishermen at the pub said it had two heads, ten horns, and a body bigger than any horse. You imagine its inky-black tendrils rising up to crush the side of your boat.

FINLEY. This ‘Kraken’ was later identified as a giant squid, but other stories from Dingle, this tiny Irish fishing town, aren’t as easily explained. For centuries, locals have regaled each other with tales of mermaids, seal-people, and sleeping giants. I’m Finley, and these are my fellow hosts…

CHARLES. Charles!

SHAYA: Shaya.

NAOMI: And Naomi

FINLEY. This is a UC Santa Cruz study abroad production. Welcome to What’s Kraken?!

CHARLES. One of the most famous stories fishermen tell is that of the selkies, or sealfolk, who have the top half of a human and the bottom of a seal. Ciara O’Connell grew up in Dingle, hearing much about these mythical creatures.

CIARA. They come up onto the shore to play and dance with their sisters and they shed their seal coats and essentially one of them gets kidnapped and married. And eventually manages to run away (Play Shaya Running) back to her family and her sisters that she’s missed very much.

CHARLES. Huh. Pretty dark…

CIARA. I have also heard of a version where she can’t bring the children and they have to stay on land. She still appears to them at the beach with tears in her eyes. And that’s why seals always look like they’re crying.

SHAYA. Tomas, a guide at the Blasket Center, has another story that parallels the selkie myth– this time, about a mermaid. 

TOMAS.“ a man long ago, Mikii, who lived by Smervik Harbour… 

 SHAYA. He didn’t have much going for him. Except being a farmer. One early morning…

TOMAS. He went to the beach and behold, he saw on a rock, the most beautiful creature he had ever seen.  

SHAYA. A mermaid. 

TOMAS. And there she was, combing her sea-green hair, in the morning sunlight. And it reminded him of butter melting on a plate of cabbage. 

SHAYA. It’s said that if you were able to capture her diving cap, she would go home with you. The one time she had it off, Mikkel grabbed it.

TOMAS. She says, ‘Man, do not eat me when you bring me home.’ ‘I have no intention of eating you,’ says Mikkel. He had pity for her, and he grabbed her hand and he noticed there was little webs between her fingers, like the foot of a duck. He said, ‘Will you come home?’ She says, ‘I’ll go, I’ll come home with you.’ 

SHAYA.  Since Mikkel had stolen the cap, she lost the power of the sea. Before leaving  she left  a message to her father, king of the wave. Off they went to get married.

TOMAS. One day, Mikkel, he was away in Dingle.

TOMAS. And the mermaid, she was very house proud. So this day, she decided that she’d clean around the fireplace and the chimney breast. And she pulled back the Hessian sack, and she pulled out the netting, the fishing tackle. And what did she find behind all of that stored? Her diving cap. And she puts it on. And the power of the sea returns to her, and she sees her father’s cassock, and looking around the house, she sees her three kids, and with her sigh, she bids them goodbye, and goes down to Smerwick Harbour, and plunges into the sea.

TOMAS. And she’s never seen again.

NAOMI. Another myth is used to explain the shape of Inishtooskert, one of the Blasket Islands off the Dingle Peninsula. When viewed from the east, the island looks like a person laying on their back. It’s nicknamed ‘the sleeping giant,’ and its story has been around for centuries — most recently as a popular children’s book displayed in every Dingle bookstore. Nicolette Tillery, who works as the Dingle aquarium’s education director, remembers reading that story to her niece all the time. 

NICOLETTE. The Blaskets are a big grounding point for a lot of locals. People love this place. 

NAOMI. Nicolette even has a tattoo of the island. Anyways, the story goes…

NICOLETTE. “He was stepping on all of the villages and the pubs and the houses and everything. So a druid brewed a potion and put him to sleep. And that’s where he is in the sea.”

FINLEY. However, Ciara told us of a much darker version of the tale, one set in the time of the fairies. After all, the island’s other name is An Fear Marbh: the dead man.  

CIARA: “He made friends with the fairies and they invited him to their homeland, Tír na nÓg, the land of the young. But time there was all mixed up. And so he’s there and he’s whiling away the time with them and eventually he’s kind of like, ‘Oh, I best hit the road. Get back to the lads, wife and kids.; And they’re like ‘We’ll give you this horse, but like, just don’t get off the horse, whatever you do.’”

FINLEY: But when the giant returned home, things were different. Everything was smaller than he remembered, and he didn’t recognize the landscape. And then–

CIARA: he sees there’s been a bit of a rock slide and there’s a young boy trapped under a rock. So he leans down to help take the rock and he comes off the horse.

FINLEY: So he saves the boy, but something goes wrong. He starts feeling weak,

CIARA: and he stumbles backward into the ocean, falls and hits his head.

CIARA: And he’s been lying there ever since, waiting for his friends to come wake him.”

NAOMI: That ambiguity over how he fell asleep — whether you believe the children’s story or the darker version — is probably why the story still holds weight today.

NICOLETTE: “There’s a lot of fascination with him with visitors and children nowadays. When my niece comes to visit. She’ll be like, tell me stories about, An Fear Marbh. And so I’ll just kind of make up things. If you ask her where the waves come from, she says that it’s him snoring while he sleeps.”

NICOLETTE. “They take on a little bit of a tale of their own within current day.”

NAOMI: Personally, I’d like to think that the sleeping giant is just waiting patiently to be woken up in Ireland’s hour of greatest need. It’s kind of refreshing for an Irish story to leave room for imagination and hope, which I love. What do you think, Shaya?

SHAYA: I think the myths also have a moral aspect to them. They were used to pass on important messages: don’t take things that aren’t yours, don’t make enemies of the fairies… don’t kidnap women, etc.

CHARLES. I’ll keep that in mind!

FINLEY: Some locals like Ciara say they don’t believe in them, but others, like Tomas and Nicolette’s niece, absolutely do. 

CHARLES: I noticed that a lot of them seemed to start as ways to explain natural phenomena– like the seals looking like they’re crying, or the topography of the island!

NAOMI: I agree. I think…people take what they need from these stories. They get passed down through generations and Dingle’s really unique relationship to the sea continues. 

FINLEY: That’s all we have for this episode! Next time you’re by the ocean, watch for one of these fantastical beings. I’m Finley!

CHARLES. I’m Charles!

SHAYA. Shaya!

NAOMI: Naomi… And that’s what’s Kraken!

Guilt of the Guinness

Have you ever thought of becoming a bartender? Making drinks, meeting new people, hearing interesting stories, and making good money sounds like a dream job. Join UC Santa Cruz students, Jessica, Jordan, Amm, and Kat as we talk to Luke McNamara, a bartender at John Benny’s Pub in Dingle, Ireland, about what it’s really like behind the bar.

John Benny's Pub (outside)

Guilt of the Guinness

John Benny's (inside)

Transcript:

[music]

Jessica: Welcome to Dingle, a small town in the southwest corner of Ireland and home to over 50 pubs. We’re here for five weeks as part of the UC Santa Cruz Study Abroad program. Being able to go into pubs for the first time raised some questions on what it’s really like to be a bartender and encouraged us to explore the intricacies of life on the other side of the bar.

Kat: This is Jessica, Jordan, Am, and Kat, and we’re here to give it to you neat on what it’s like to be a bartender in one of the most notorious tourist destinations in Ireland. Welcome to the podcast Guilt of the Guinness.

Jordan: John Benny’s pub is located across from the Dingle Pier. Its exterior is painted a deep royal blue with three large windows above the shaded outdoor seating area. Walking through the bright orange front door, you’re greeted by the host, Ben, who points you into the direction of the bar. Sitting at the tall seats, you see dozens of alcohol bottles, dollar bills, and police badges taped onto the back wall of the bar.

Kat: Imagine a bustling room full of chatter and live music as you sip on your favorite drink to ease you into comfort. That’s exactly what a typical night at John Benny’s Pub is like, if you’re on the customer’s side.

Amm: Bartenders perform a graceful dance in constant motion as their quick hands appear to work independently, making your favorite drink while they give advice, tell stories and lend an ear. Have you ever thought you could be a bartender?

Luke: This is good fun while it lasts, but, you know, this isn’t forever.

Jessica: Meet Luke McNamara, a bartender at John Benny’s. He dresses like your typical 20 something year old, with straight cut jeans, a black polo tee, and his accessory, an ice latte. His eyes narrow as his smile widens, which happens quite often as he’s always cracking jokes. His brown hair lays flat against his forehead, from the sweat droplets as he rhythmically dashes from one side of the bar to the next, filling pines with Guinness, ringing up bills, and chatting with the old guy at the end of the bar about the soccer game.

Luke: My name is Luke McNamara. I’m a student and bartender.

Jordan: Luke has been bartending for six years, but his bartending career started before he could even legally drink.

Luke: I was stuck for cash when I was about 15. So I went down to my local pub and said, can I have a job? And they said, yes. So I started 15, just changing kegs, collecting glasses, running the food, doing the odd drink here and there.And I really shouldn’t have been.

Amm: Bartending entails much more than we originally thought.

Kat: Luke, could you describe what the job looks like for you?

Luke: You have to make drinks, serve drinks, you have to do it quickly. And you have to be able to talk to people. On a day to day basis, there’s at least 300 people coming over to our job at least. And I’d speak to 200 of them, even if it’s just hello. So after a summer, let’s say that’s what, a thousand people a week for ten weeks, you’ve met 10, 000 people in three months. So you have to have a base level of knowledge on pretty much everything. Okay. to hold at least a 30 second conversation whether it be about sport, politics, religion, what they had to be in a certain restaurant seven years ago.

Amm: Okay, 10, 000 people, 30 seconds each, that’s 300, 000 seconds of small talk, that’s 5, 000 minutes. Could you talk about anything for 30 seconds?

Jess: Yeah, like what if I asked you about magic mushrooms in Ireland?

Jordan: Oh my god, um, I think you’re better off asking Steve about that one.

Luke: I think bartenders as a whole tend to be chatty people, or are able to, there’s an Irish expression, the gift of the gab, where you can just talk about pretty much anything, get away with it.

Amm: Luke is currently working 55 to 65 hours a week at John Benny’s, with only one day off. Those Irish seem crazy. A typical full time work week is 40 hours. I mean, he must be exhausted.

Luke: I feel ancient, I’m 21. Lots of people think it’s a great idea, until they try and do it and the workload is just insane. And you’re never actually off work, ever. It’s more than full time.

Kat: So, it’s hard work. What about work life balance?

Luke: Trying to balance a social life and Full time job in hospitality is near nigh on impossible. So my day off is a Monday. Most people are off Saturday, Sunday. And then, let’s say people are doing stuff on a Friday night, I’m probably working until 1am. You tend to gravitate towards people in the same industry, quite often. Which you will see, a lot of people who work in one pub will hang out with people who work in a different pub, because your all hours kind of merge. It’s when you’re able to socialize.

Jess: The secret to working these long hours?

Luke: Caffeine and nicotine. I think it is just a natural stress relief. You just kind of go, and relax. And it takes you out of the environment as well. Because obviously, I can’t light up a cigarette behind the bar. But I think it becomes a habit.

Jordan: So, how do you relax once you’re off work?

Luke: You do take an hour or two to decompress. I kind of just sit at home, eat, scroll through my phone. I really don’t speak to anyone. I’ll say hello to my parents and I’ll just sit. I just kind of can’t because you spend all day speaking to people. Social battery is dead.

Kat: I don’t know how he does it. My social battery only lasts for a few hours.

Jess: Being around so many people can be draining, especially after dealing with people who’ve had a little too much to drink.

Luke: I’ve had people screaming and shouting and calling and shouting all sorts of abuse over the other side of the counter and you have to sit there and go, whatever, leave. Because you can’t be responsible for what might happen if they are beyond that point.

Jordan: So Luke, when they do get to that point, what do you do?

Luke: Cut them off straight away. And people really don’t like being told that. I had some guy try and fight me. He was just squaring up. He was like, we don’t have a bouncer where I work in England at the minute. So he’s like What are you going to do? You’re not involved, so what are you going to do about it? You know, and just, there’s no need. You just have to sit there and be calm and let it, let them get it out of their system.

Kat: Luke also shares how he’s considered walking away when he’s become too overwhelmed.

Jordan: So wait, was there ever a time you considered leaving the industry?

Luke: Oh God, yeah. I’ve, I’ve considered quite many places. I’ve never done it. I think everyone, anyone in hospitality who says they haven’t considered walking at least once is lying. They’re lying. Because some days it is just too stressful, it is just too much.

Amm: Even though the job can be strenuous, Luke keeps coming back to work.

Jess: What about this job makes him stick with it?

Luke: The money, mainly. I need to be able to afford to live.

Kat: After all these negatives, you start to wonder, are there any positives that come with bartending?

Luke: I like meeting new people, talking to everyone. I do actually like the serving, and also I do secretly enjoy it. I do enjoy the work I do, and I’m good at it now.

[Music: Bartender Blues “I’m just a bartending and I don’t like my work. But I don’t mind the money”]

Jordan: After talking with Luke and getting to know a little bit more about what he does for work Would you guys ever consider being a bartender?

Amm: I’ve considered it in the past, but now I’m not so sure I think I would do it.

Jess: As much hard work as it seems, it seems like he has a lot of fun doing it, and I think I would enjoy that.

Jordan: Yeah, for sure. He’s always talking to, like, a lot of different people, and he has a lot of cool stories, and he gets paid a lot of money, so. Yum.

Jess: What did we learn from this experience?

Jordan: Um, I learned a lot. I definitely have a greater appreciation for service workers, and, like, Since interviewing Luke, sitting at the pub, like, I just remember, like, Oh, the bartender’s a human, too. Like, I gotta treat them as a person.

Kat: Yeah, I agree. As a service worker myself, I can definitely understand where he’s coming from, and understand, like, the amount of work he does, and it just makes me more empathetic to service workers myself.

All/Kat: Thank you all for listening. This has been Jessica, Jordan, Am, and Kat on Guilt of the Guinness with Luke McNamara.

Shalanje!

[Music: Bartender Blues “I see lots of sad faces, and lots of bad cases, of folks with their backs to the wall.”]

Traversing Irish Tradition: A Conversation with Dingle Musicians

You’re here today with Punya, Aspen, Rose, and Oliver. We’re in small town Dingle in County Kerry, where traditional Irish music is everywhere! We’re talking with singer-songwriter Segotia and a trad musician, Eilis Kennedy, about what music and tradition mean to them.

Please check out Segotia and Eilis Kennedy if you enjoyed their music! 

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