THURS­DAY 29.07.17

The Irish Times - Friday - The Ticket - - SEVEN DAYS - - Aoife McEl­wain was a guest of Grow HQ, with thanks to the Ir­ish Food Writ­ers’ Guild

THE DJ’S DJ Cel­tronic Guild­hall Derry 9pm £15 cel­tron­icfes­ti­val.com Ben UFO is the man in the frame tonight and some­one who is some­what dif­fer­ent to most of the DJs who fea­ture in these pages week in and week out. Un­like most of them, the man born Ben Thom­son is sim­ply a DJ, some­one who doesn’t bother with any pro­duc­tion bits on the side and who re­lies on his tal­ents and ver­sa­tile skills as a se­lec­tor to wow all and sundry. Along with Pearson Sound and Pan­gaea, Thom­son is the co-founder of Hessle Au­dio, the la­bel re­spon­si­ble for early doors re­leases by acts such as James Blake, Joe and Un­told, Blawan. Sup­port from Am­s­ter­dam wiz­ard Job Jobse, a DJ re­spon­si­ble for no­table feats at clubs such as Trouw and events like Dek­man­tel. JC

EPIC JAZZ Ka­masi Wash­ing­ton Na­tional Con­cert Hall, Dublin, 8pm, ¤36/¤32/¤27.50 (sold out) nch.ie Amongst other jazz mu­si­cians, opin­ion may be some­what di­vided about the un­stop­pable rise of Ka­masi Wash­ing­ton, but there is no doubt­ing his en­vi­able reach be­yond the jazz ghetto. The LA sax­o­phon­ist’s as­so­ci­a­tion with hip-hop pro­duc­ers Thun­der­cat and Fly­ing Lo­tus, and par­tic­u­larly his ap­pear­ance on Ken­drick La­mar’s To Pimp a But­ter­fly, ex­posed him to an au­di­ence that would run scream­ing from any other jazz con­cert and made his 2015 be­he­mouth The Epic one of the big­gest jazz hits of re­cent years. Tak­ing Sun Ra and late Coltrane and adding the kitchen sink has worked for Wash­ing­ton, and if there re­mains just the shadow of the show­man about his jazz cre­den­tials, those who have snapped up every seat at the Na­tional Con­cert Hall won’t be com­plain­ing. CL

ART 4 Pho­tog­ra­phers - Caro­line Fel­lowes, Dra­gana Jurisic, Amelia Stein and Paul Gaffney Oliver Sears Gallery, Dublin 2 June 29-End of July oli­v­ersears­gallery.com Four pho­tog­ra­phers who work with land­scape, but not nec­es­sar­ily as we read­ily un­der­stand it. Caro­line Fel­lowes looks to the ground be­neath her feet, lit­er­ally: “The floor upon which I have lived for a long time – the ground upon which I pace, where the foot­falls fall.” Dra­gana Jurisic con­sid­ers the land­scape of the past, not her own but that of her aunt, whose re-imag­ined life in Paris re­mains largely a mys­tery. Amelia Stein’s Sheep Wire II coils its way into the north Mayo land­scape, spi­ral­ing through time, as ab­stract as a Celtic mo­tif and as real as the soil. Paul Gaffney’s richly at­mo­spheric images arise from be­ing lost in a moon­lit for­est. AD leafy lane, like Bal­ly­maloe House in Cork, for ex­am­ple. When we first saw this site, near the su­per­mar­ket and the hos­pi­tal, I wasn’t into it. But then I re­alised that this is ex­actly where we are sup­posed to be.” Here, they are very vis­i­ble and amongst the very peo­ple whose mind­set they hope to en­cour­age to­wards change.

Walk­ing through the front door of the build­ing brings you into the re­cep­tion area which dou­bles as a shop, stocked with items aligned with the GIY Ire­land mis­sion. To the right is the cook­ery demon­stra­tion room and to the left is the light-filled Grow HQ café.

Head chef JB Dubois and head grower Richard Mee work very closely to­gether. “It’s a di­a­logue be­tween the two of us,” says Mee, as he shows us around the or­ganic gar­den, invit­ing us to pick bun­dles of kale, cav­alo nero, baby gem let­tuces and spring onions. GIY have a much larger mar­ket gar­den on the Cork Road, which helps to feed the café. Rus­sell’s merquez lamb sausages, kale and Cashel Blue cheese. Gor­geously ten­der hunks of slow-roast Crowe’s Farm pork neck is served with a tangy swede kraut, the tasty spoils of the pick­ling, fer­ment­ing and brin­ing that Dubois has been do­ing in the kitchen. There are brown­ies and scones and well-brewed or­ganic cof­fee.

The site out­side is a work in progress and will con­tinue to grow and evolve. As well as two more cov­ered ed­u­ca­tion ar­eas, they’re build­ing a gar­den right out­side the café’s door to grow mi­cro-greens, ed­i­ble flow­ers and salad leaves, so that the con­nec­tion be­tween the grow­ing food and their plates will be even more ap­par­ent to café cus­tomers.

“We’re try­ing to break down the bar­ri­ers of where food is grown, cooked and eaten.”

For more, see growhq.org Aoife McEl­wain

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