Ireland

Ireland is a nation in the Atlantic Ocean to the northwest of Europe, the 3rd-largest European island and the 20th-largest island in the world. Irish Gaelic is the first official language, but it seems like more natives speak English. Sod or peat and other natural energy sources form an important part of the economy, as are fisheries. The terrain includes farmland, open woodland, temperate broadleaf and mixed forests, conifer plantations, peat bogs, and coastal habitats.

Isolation has minimized biodiversity in Ireland, and agriculture has limited the space available for animal habitats. Many varieties of birds, including migratory ones, can be seen in Ireland. Species of sea turtle, shark, seal, whale, and dolphin, dwell off the coast. See students, Georgian architecture, and the illuminated Book of Kells at Trinity College in Dublin. The Rock of Cashel in Tipperary is an extraordinary archaeological site with ancient fortifications and churches from 800 or 900 years ago.

Potatoes and soda bread are prime starches in this land. Barley, oats, and wheat are also important. Cabbage, curly kale, tomatoes, and carrots are popular vegetables. Fruits include apples, pears, berries, plums, and rhubarb. Fish, including trout, cod, and smoked salmon, is frequently eaten. One classic Irish shellfish dish is Dublin Lawyer, lobster cooked in whiskey and cream. Try colcannon, a potato and kale-based dish.

There is a fine selection of natural foods shops around Ireland. Vegetarian ethnic cuisine includes Lebanese, Thai, Mexican, or Italian (including raw dishes and vegetable canneloni). You can also eat locally, enjoying raw Irish, vegan shepherd’s pie in Galway, or organic Irish featuring locally sourced meats and sustainable fishing practices. There is something here for you, whether or not you eat according to the Irish Food Pyramid: Potatoes > Meat > Whiskey, Ales, Stouts, Lagers > Every Ting Else.