Eamon Ward Photography

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  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2FDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3LDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3KDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3JDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3IDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3HDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3GDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3FDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3EDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3DDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3CDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3BDLS.jpg
  • Four generations of the Talty family making their life on the family farm on the Atlantic Coast at Caherrush, Co Clare.<br />
With Great Grandfather Michael Talty’s vast experience of the seaweed industry they produce a range of hand harvested,air and sun dried sea vegetables from the waters of the Atlantic Ocean.<br />
Having began with traditional Irish Dilisk and Carrageen, they expanded the range with several other vegetables such as Nori, Atlantic Wakame, Kombu amoung others. They have found a following not just in Ireland but now export as far a field as the Asian Market.
    3ADLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2LDLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2JDLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2KDLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2IDLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2HDLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2GDLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2EDLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2CDLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2DDLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    2ADLS.jpg
  • Brendan Stewart is one of the few remaining reed cutters still harvesting along the Bunratty reed beds on the Shannon Estuary. The backbreaking work involves the reed being harvested after the first frosts which strip off all of the leaves and you are left with a golden stem 5 to 7 feet in height. <br />
A roof thatched with water reed can last up to 40 years in Ireland. In recent years, imported reed from Eastern Europe has taken its toll on the numbers keeping the tradition here alive.
    1DLS.jpg
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