Bloomsday is a good day to join food historian Francine Segan in a celebration of Ireland’s culinary treats. She sprinkles her conversation with fun trivia on topics from shamrocks to leprechauns and limericks—and tips on traveling to Ireland to taste for yourself!

Segan begins with the hearty “full Irish” breakfast, known for ingredients like sausages, bacon, beans, and black and white puddings. She takes us to tea—that is, Ireland’s four daily tea times, each served with special treats. Then it’s on to delicious potato dishes like champ, boxty, and colcannon—and, of course, rich Irish stews. Finally, Segan describes some desserts that say “Irish,” such as centuries-old sweets like yellowman, a rock-hard toffee broken up with a hammer and served in paper cones, and bambrack, a sweet bread with raisins and dried cherries that is included in a unique Irish New Year’s Eve tradition.

She also serves up tips on places to visit in Ireland, including Dublin, a UNESCO World Heritage City of Literature and home to Ireland’s oldest pub, 300-year-old Brazen Head. A visit there and you’ll learn the meaning of “it was good craic at the pub last night” and discover how local beer and whiskey is made.

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