Why do we love blood in our food?
Summary
Kate Ryan, author of *Blood, Guts and Black Pudding*, discusses the ancient history of consuming blood in Ireland, from raw drinking to traditional recipes like "stir about." She explains the decline of fresh blood black pudding due to the loss of small-scale abattoirs and the rise of industrial meat processing, which often wastes the "fifth quarter." Ryan highlights the importance of sustainable, whole-animal consumption and advises listeners on how to identify high-quality, fresh blood producers amidst a market dominated by imported dried blood products.
Topics discussed
Sponsor segment: GoFundMe and a personal story
Introduction to blood pudding and author Kate Ryan
Ancient history of consuming blood as food
The practice of live bleeding from animals
Tools and techniques for collecting fresh blood
Traditional recipes: stir-about and rustic meals
Decline of live bleeding into the 20th century
Directory of black pudding producers in Ireland
Fresh vs. dried blood and the dying art
Importing dried blood from the EU
Hierarchy of quality: craft vs. mass-produced
How to identify fresh blood black pudding
Challenges in the Irish abattoir sector
Efficiency issues and the 'fifth quarter' waste
Sustainability, vegetarian perspectives, and infrastructure
Closing remarks and listener comments
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