Max Sussman

[upbeat music] Welcome to Dye Green.

I'm Max Sussman.

And I'm Kate McCabe.

We are really excited about our guest on today's show.

I'm Kate McCabe.

And I'm Max Sussman.

On today's show, we have a very special guest.

Our friend and chef, Aisling Moore, who many on this show probably know is the chef of Goldie, which is one of our favorite spots to eat at in Cork or really pretty much anywhere.

I think it's incredibly delicious.

It's a great place and it's really popular, but I think having a restaurant that focuses on The whole catch approach and the no waste is something that is sorely needed.

One thing that Max and I are always talking about is educating consumers about price and about things that are about how food that is good for you and food that is grown or raised in the appropriate way, you know, maybe should cost a little bit more, but having that conversation with customers about why you do the things that you do at your restaurant is really important in educating consumers.

Because I think most people, you know, the farm to table movement's been around for a long time, but I think it's really true that people don't think about what they can't see and certainly because fish and shellfish live under the water it is it seems almost absurd when you say it out loud but I really do think there's like a subconscious block there that the ocean is just teeming with life totally I think for us to eat