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Farewell to the Land

In recognition of today’s closure of this Future World pavilion, Wade Sampson looks at the various events that lead to the creation of The Land. Plus Wade explains the significance of this Epcot attraction’s decor.



“You’ve probably heard people talk about conservation. Well, conservation isn’t just the business of a few people. It’s a matter that concerns all of us. It’s a science whose principles are written in the oldest code in the world, the laws of nature. The natural resources of our vast continent are not inexhaustible. But if we will use our riches wisely, if we will protect our wildlife and preserve our lakes and streams, these things will last us for generations to come.”

— WaltDisney from a television public service spot from the mid-1950s.

On October 29, 1966, just six weeks before his death, Walt Disney received from the American Forestry Association an award “for outstanding service in conservation of American resources.”

For Walt Disney, it was just another in a long line of recognitions and awards from groups like the National Audubon Society, the National Wildlife Federation, the Sierra Club, the U.S. Department of the Interior, the American Humane Association and so many other organizations acknowledging Walt’s lifetime commitment to the environment and all the creatures who live there.

That commitment began in Walt’s childhood on a small farm in Marceline, Missouri where his interactions with animals and nature shaped his philosophy. On that farm in a distant field by a small spring was a towering cottonwood tree which Walt called his “Dreaming Tree” and he would spend many hours in the tree’s shade, looking into the high branches and dreaming dreams no one had dreamt before. He called these adventures “belly botany”.

When Walt returned for a visit in 1956, he had become concerned that with the rapid growth of the cities, American children would grow up with no understanding or appreciation of the environment. So standing underneath the Dreaming Tree, he made plans to buy land there and create an area where children and their parents could come and experience first hand the joys of nature. It was to be called “Walt Disney’s Farm” and when it was suggested that the location was too out of the way for a steady stream of guests, Walt smiled and replied, “Just wait until I mention it in my television program a few times and you’ll have more people than you imagine.”

Walt was the first Hollywood producer to speak out about the importance of preserving our environment and it is reflected in the animated films he made. In the film “Bambi”, Walt wanted the audience to fall in love with the forest and its inhabitants and then be horrified when they discovered it was man’s carelessness that threatened this beautiful world.

Ever the passionate storyteller, Walt spent a good amount of time during a story meeting emphasizing that one of the scenes he wanted to show at the end of the film was that the hunters and their camp had been burned down because of their own carelessness, that there were consequences to not being a good steward of the environment.

One of the animators was a little puzzled and raised his hand. “Walt, when we draw those burned hunters, do we draw them medium-rare or well done?” The scene never made it into the final film but the implication remained and before Smokey the Bear was created, there was a nationwide campaign with posters featuring an adult Bambi and his friends warning of the dangers of forest fires.

Walt made thirteen nature films in the 1950s known as the True Life Adventures series. Eight of them won Academy Awards. They were shown in public schools for decades and judging by correspondence received by the Disney Studio, many young people went into the forestry service and related fields because of the influence of these films.

To show you how naïve the audience was at the time about nature, Walt would get questions like “how did you train those animals to move in time to the music?” not realizing that Walt shot film of the animals first and then added the music later. At one dinner party, Walt joked with an amazed crowd that he created these films by taking “our most intelligent prairie dogs and gave them very small cameras and sent them down into the burrows.”

In the True Life Adventure Films, Walt combined entertainment and education to make a mass audience aware and appreciate the necessity of protecting the environment. One of Disney’s feature length TRUE LIFE ADVENTURE films was entitled “The Vanishing Prairie” about how the wilderness was disappearing while we were not paying attention and we were in danger of losing it for our children and our children’s children.

So it is not surprising that when “The Land” pavilion opened at Epcot in October 1982, publicity material stated: “The story of the land and its potential in partnership with man comes closest to the philosophy, purpose and image of Epcot, according to the designers of the project”. Imagineer Marty Sklar has been quoted as saying that “The Land” was the one pavilion at Epcot that truly represented Walt’s vision.

“The Land” is the largest pavilion at Epcot. In fact, you can take all of Fantasyland from the Magic Kingdom and it would fit comfortably in the area that contains “The Land”.

The original sponsorship by Kraft forced a re-design of the pavilion. The façade was originally to look like the exterior of the “Imagination” pavilion but with the sponsorship by Kraft, the approach to how information about the land was going to be shared was shifted.

As difficult as it might be to believe today, there are photos that exist that show lines of guests waiting to get into “The Land” and those lines stretched beyond the breezeway and ended near the Fountain of Nations. “The Land” was also the first of Epcot’s pavilions to undergo extensive renovations beginning in November 1992.

Originally, there was a boat ride called “Listen to the Land” that drifted through the four greenhouses. “Living With the Land” with some significant updates opened in December 1993.

“Kitchen Kabaret” was an Audio-Animatronics stage show lead by Bonnie Appetite and included acts of the Cereal Sisters, The Stars of the Milky Way, Hamm & Eggz, The Kitchen Krackpots, and The Colander Combo and The Fiesta Fruit. Disneyphiles fondly remember the song “veggie,veggie, fruit, fruit”. “Kitchen Kabaret” closed in 1994 when Nestle took over sponsorship of the pavilion from Kraft to make way for a new show called “Food Rocks”. “Food Rocks” closed last year to become the waiting area for “Soarin’ .”

Harvest Theater was home to the film “Symbiosis” until 1995 when it was replaced by “Circle of Life: An Environmental Fable”. “Symbiosis” was an eighteen minute film that explored technological progress in the environment and the partnership between people and the land. Today, the “Circle of Life: An Environmental Fable” film features “Lion King’s” Timon, Pumbaa, and Simba in a twenty minute film spotlighting many of the dangers facing the environment and the responsibility people have to take to preserve the land.

The food court used to be called “Farmer’s Market” and was themed in more of a farm-like presentation with browns and oranges. Today it is called “Sunshine Season Food Fair” and is themed with brighter colors. The different food stands have also changed to offering more combo meals. The sit down restaurant has had name changes since opening as “The Good Turn Restaurant”, then being called the “Land Grille Room”, and today is called the “Garden Grill”.

While “The Land” has been a location of change over the years and is now in for another major change before the opening of “Soarin'”, one of the things that upsets me is with the changes happening in the pavilion today, there is little acknowledgement for the subtle theming elements that are being gutted without a second thought.

Did you notice the hot air balloons that floated up and down overhead inside the pavilion? Why would Disney have hot air balloons in a pavilion devoted to the land? The center balloon, of course, represents Mother Earth and you’ll notice on each side there is an image of a sun. One is male and the other is female. Many cultures see the sun as a male figure, while others, like ancient Europe and the Eskimos, believed it to be female.

The blue balloon represents North, Central and South America with an Eskimo, Aztec and Inca sun illustrated. The green balloon represents Europe with suns depicted from Norway, Switzerland and Russia. The yellow balloon represents Africa and the Middle East with suns depicted from Egypt, Nigeria and Babylon. The orange balloon represents Asia and the Pacific Islands, with suns from China, India and New Guinea.

Even the umbrellas downstairs are internationally themed as well, each one representing a sun from a different area of the world.

While you were eating at the “Sunshine Season Food Fair” under those umbrellas, did you pay attention to the music that was playing? All of the songs are about the sun or the moon: “Allegheny Moon” “Blue Moon” “Carolina Moon “Got the Sun” “How High the Moon” Moon Medley “Moon River” “Moonlight Bay” “Moonlight Becomes You” “Moonlight Serenade” “No Moon at All” “Old Devil Moon” “Paper Moon” “Polka Dots and Moonbeams” “Sing in the Sunshine” “Sonny” “Sunny Side of the Street” “Sunrise, Sunset” “Sunshine on My Shoulders” “Wait ‘Til the Sun Shines Nellie” “You Are My Sunshine” and “You are the Sunshine of My Life”.

All of those charming story elements are long gone now along with other story elements that have been destroyed over the last few years like the Crystal Arts sign on Main Street, the destruction of the story in the Tinkerbell Treasures shop, the loss of the “No Toons” sign next to the “No Actors” sign at Disney MGM Studios and so many more storytelling touches that have been casually removed over the last few years because no one, including some Imagineers, understand the story any more and so the story is slowly being chipped away bit by bit, just like the environment.

Once upon a time, the major difference between a theme park and an amusement park was that a theme park told a coherent story. It is hard to maintain a coherent story if the story is not understood or remembered.

As “The Land” changes and we say “farewell” to some of the things that we enjoyed, one of the things that has never changed was Walt Disney’s personal commitment to the land. As Walt said, “Physical America – the land itself – should be as dear to us all as our political heritage and our treasured way of life. Its preservation and the wise conservation of its renewable resources concerns every man, woman and
child whose possession it is.”

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Jens Dahlmann of LongHorn Steakhouse has lots of great tips when it comes to grilling



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Sure, for some folks, the Fourth of July is all about fireworks. But for the 75% of all Americans who own a grill or a smoker, the Fourth is our Nation’s No. 1 holiday when it comes to grilling. Which is why 3 out of 4 of those folks will spend some time outside today working over a fire.

But here’s the thing: Though 14 million Americans can cook a steak with confidence because they actually grill something every week, the rest of us – because we use our grill or smoker so infrequently … Well, let’s just say that we have no chops when it comes to dealing with chops (pork, veal or otherwise).

So what’s a backyard chef supposed to in a situation like this when there’s so much at steak … er … stake? Turn to someone who really knows their way around a grill for advice. People like Jens Dahlmann, the Vice President and Corporate Executive Chef for Darden Restaurant’s LongHorn Steakhouse brand.

Given that Jens’ father & grandfather were chefs, this is a guy who literally grew up in a kitchen. In his teens & twenties, Dahlmann worked in hotels & restaurants all over Switzerland & Germany. Once he was classically trained in the culinary arts, Jens then  jumped ship. Well, started working on cruise ships, I mean.

Anyway … While working on Cunard’s Sea Goddess, Dahlmann met Sirio Maccioni, the founder of Le Cirque 2000. Sirio was so impressed with Jens’ skills in the kitchen that he offered him the opportunity to become sous-chef at this New York landmark. After four years of working in Manhattan, Dahlmann then headed south to become executive chef at Palm Beach’s prestigious Café L’Europe.

Jens Dahlmann back during his Disney World days

And once Jens began wowing foodies in Florida, it wasn’t all that long ’til the Mouse came a-calling. Mickey wanted Dahlmann to shake things up in the kitchen over at WDW’s Flying Fish Café. And he did such a good job with that Disney’s Boardwalk eatery the next thing Jens knew, he was then being asked to work his magic with the menu at the Contemporary Resort’s California Grill.

From there, Dahlmann had a relatively meteoric rise at the Mouse House. Once he became Epcot’s Food & Beverage general manager, it was only a matter of time before he wound up as the executive chef in charge of this theme park’s annual International Food & Wine Festival. Which – under Jens’ guidance – experienced some truly explosive growth.

“When I took on Food & Wine, that festival was only 35 days long and had gross revenues of just $5.5 million. When I left Disney in 2016, Food & Wine was now over 50 days long and that festival had gross revenues of $22 million,” Dahlmann admitted during a recent sit-down. “I honestly loved those 13 years I spent at Disney. When I was working there, I learned so much because I was really cooking for America.”

And it was exactly that sort of experience & expertise that Darden wanted to tap into when they lured Jens away from Mickey last year to become LongHorn Steakhouse’s new Vice President and Corporate Executive Chef. But today … Well, Dahlmann is offering tips to those of us who are thinking about cooking steak tips for the Fourth.

Photo by Jim Hill

“When you’re planning on grilling this holiday, if you’re looking for a successful result, the obvious place to start is with the quality of the meat you plan on cooking for your friends & family. If you want the best results here, don’t be cheap when you go shopping. Spend the money necessary for a fresh filet or a New York strip. Better yet a Ribeye, a nice thick one with good marbling. Because when you look at the marbling on a steak, that’s where all the flavor happens,” Jens explained. “That said, you always have to remember that — the higher you go with the quality of your meat — the less time you’re going to want that piece of meat to spend on the grill.”

And speaking of cooking … Before you even get started here, Jens suggests that you first take the time to check over all of your grilling equipment. Making sure that the grill itself is first scraped clean & then properly oiled before you then turn up the heat.

“If you’re working with a dirty grill, when you go to turn your meat, it may wind up sticking to the grill. Or maybe those spices that you’ve just so carefully coated your steak with will wind up sticking to the grill, rather than your meat,” Dahlmann continued. “Which is why it’s always worth it to spend a few minutes prior to firing up your grill properly cleaning & oiling it.”

Photo by Jim Hill

And speaking of heat … Again, before you officially get started grilling here, Jens says that it’s crucial to check your temperature gauges. Make sure that your char grill is set at 550 (so that it can then properly handle the thicker cuts of meat) and your flattop is set at 425 (so it can properly sear thinner pieces of meat).

Okay. Once you’ve bought the right cuts of quality meat, properly cleaned & oiled your grill, and then made sure that everything’s set at the right temperature (“If you can only stand to hold your hand directly over the grill for two or three seconds, that’s the right amount of heat,” Dahlmann said), it’s now time to season your steaks.

“Don’t be afraid to be bold here. You can’t be shy when it comes to seasoning your meat. You want to give it a nice coating. Largely because — if you’re using a char grill — a lot of that seasoning is just going to fall off anyway,” Jens stated. “It’s up to you to decide what sort of seasoning you want to use here. Even just some salt & pepper will enhance a steak’s flavor.”

Then – according to Dahlmann – comes the really tough part. Which is placing your meat on the grill and then fighting the urge to flip it too early or too often.

“The biggest mistake that a lot of amateur cooks make is that they flip the steak too many times. The real key to a well-cooked piece of meat is just let it be, “Jens insisted. “Of course, if you’re serving different cuts of meat at your Fourth of July feast, you always want to put your biggest thickest steak on the grill first. If you’re also cooking a New York Strip, you want to put that one on a few minutes later. But after that, just let the grill do its job and flip your meat a total of three or four times, once every three minutes or so.”

Of course, the last thing you want to do is overcook a quality piece of meat. Which is why Dahlmann suggests that – when it comes to grilling steaks – if you’re going to err, err on the side of undercooking.

“You can always put a piece of meat back on the grill if it’s slightly undercooked. When you over-cook something, all you can do then is start over with a brand-new piece of meat,” Jens said. “Just be sure that you’re using the correct cut of meat for the cooking result you’re aiming for. If someone wants a rare or medium rare steak, you should go with a thicker cut of steak. If one of your guests wants their steak cooked medium or well, it’s best to start with a thinner cut of meat.”

Photo by Jim Hill

As you can see, the folks at Longhorn take grilling steaks seriously. How seriously? Just last week at Darden Corporate Headquarters in Orlando, seven of these brand’s top grill masters (who – after weeks of regional competitions – had been culled from the 491 restaurants that make up this chain) competed for a $10,000 prize in the Company’s second annual Steak Master Series. And Dahlmann was one of the people who stood in Darden’s test kitchens, watching like a hawk as each of the contestants struggled to prepare six different dishes in just 20 minutes according to Longhorn Steakhouse’s exacting standards.

“I love that Darden does this. Recognizing the best of the best who work this restaurant,” Jens concluded. “We have a lot of people here who are incredibly knowledgeable & passionate when it comes to grilling.”

Speaking of which … If today’s story doesn’t include the exact piece of info that you need to properly grill that T-bone, just whip out your iPhone & text GRILL to 55702. Or – better yet – visit prior to firing up your grill or smoker later today. 

This article was originally published by the Huffington Post on Tuesday, July 4, 2017

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Brattleboro’s Strolling of the Heifers is a sincere if somewhat surreal way to spend a summer’s day in Vermont



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Some people travel halfway ‘around the planet so that they can then experience the excitement of the Running of the Bulls in Pamplona. If you’re more of a Slow Living enthusiast (as I am), then perhaps you should amble to Brattleboro, VT. Where – over the first weekend in June – you can then join a herd of cow enthusiasts at the annual Strolling of the Heifers.

Now in its 16th year, this three-day long event typically gets underway on Friday night in June with a combination block party / gallery walk. But then – come Saturday morning – Main Street in Brattleboro is lined with thousands of bovine fans.

Photo by Jim Hill

They’ve staked out primo viewing spots and set up camp chairs hours ahead of time. Just so these folks can then have a front row seat as this year’s crop of calves (which all come from local farms & 4-H clubs) are paraded through the streets.

Photo by Jim Hill

Viewed from curbside, Strolling of the Heifers is kind of this weird melding of a sincere small town celebration and Pasadena’s Doo Dah Parade. Meaning that – for every entry that actually acknowledged this year’s theme (i.e. “Dance to the Moosic”) — …

Photo by Jim Hill

… there was something completely random, like this parade’s synchronized shopping cart unit.

Photo by Jim Hill

And for every piece of authentic Americana (EX: That collection of antique John Deere tractors that came chugging through the city) …

Photo by Jim Hill

… there was something silly. Like – say – a woman dressed as a Holstein pushing a baby stroller through the streets. And riding in that stroller was a pig dressed in a tutu.

Photo by Jim Hill

And given that this event was being staged in the Green Mountain State & all … Well, does it really surprise you to learn that — among the groups that marched in this year’s Strolling of the Heifers – was a group of eco-friendly folks who, with their  chants of “We’re Number One !,” tried to persuade people along the parade route not to flush the toilet after they pee. Because – as it turns out – urine can be turned into fertilizer.

Photo by Jim Hill

And speaking of fertilizer … At the tail end of the parade, there was a group of dedicated volunteers who were dealing with what came out of the tail end of all those cows.

Photo by Jim Hill

This year’s Strolling of the Heifers concluded at the Brattleboro town common. Where event attendees could then get a closer look at some of the featured units in this year’s parade…

Photo by Jim Hill

… or perhaps even pet a few of the participants.

Photo by Jim Hill

But as for the 90+ calves who took part in the 2017 edition of Strolling of the Heifers, once they reached the town common, it was now time for a nosh or a nap.

Photo by Jim Hill

Elsewhere on the common, keeping with this year’s “Dance to the Moosic” theme, various musical groups performed in & around the gazebo throughout the afternoon.

Photo by Jim Hill

While just across the way – keeping with Brattleboro’s tradition of showcasing the various artisans who live & work in the local community – some pretty funky pieces were on display at the Slow Living Exposition.

Photo by Jim Hill

All in all, attending Strolling of the Heifers is a somewhat surreal but still very pleasant way to spend a summer’s day in Vermont. And that’s no bull.

Photo by Jim Hill

Well, that could be a bull. To be honest, what with the wig & all, it’s kind of hard to tell. 

This article was originally published by the Huffington Post on Sunday, June 4, 2017

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Looking to make an authentic Irish meal for Saint Patrick’s Day? If so, then chef Kevin Dundon says not to cook corned beef & cabbage



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Let’s at least start on a positive note: Celebrated chef, author & TV personality Kevin Dundon – the man that Tourism Ireland has repeatedly chosen as the Face of Irish Food – loves a lot of what happens in the United States on March 17th.

“I mean, look at what they do in Chicago on Saint Patrick’s Day. They toss all of this vegetable-based dye into the Chicago River and then paint it green for a day. That’s terrific,” Kevin said.

But then when it comes to what many Americans eat & drink on St. Paddy’s Day (i.e., a big plate of corned beef and cabbage. Which is then washed down with a mug of green beer) … Well, that’s where Dundon has to draw the line.

Irish celebrity chef Kevin Dundon displays a traditional Irish loin of bacon with Colcannon potatoes and a Dunbrody Kiss chocolate dessert. Photo by Tom Burton. Copyright Disney Enterprises, Inc. All rights reserved

“Green beer? No real Irishman would be caught dead drinking that stuff,” Kevin insists. “And as for eating corned beef & cabbage … That’s not actually authentic Irish fare either. Bacon and cabbage? Sure. But corned beef & cabbage was something that the Irish only began eating after they’d come to the States to escape the Famine. And even then these Irish-Americans only began serving corned beef & cabbage to their friends & family because they had to make do with the ingredients that were available to them at that time.”

And thus begins the strange tale of how corned beef & cabbage came to be associated with the North American celebration of Saint Patrick’s Day celebration. Because – according to Dundon – beef just wasn’t all that big a part of the Irish diet back in the 19th century.

To explain: Back in the Old Country, cattle – while they were obviously highly prized for the milk & cheese that they produced – were also beasts of burden. Meaning that they were often used for ploughing the fields or for hauling heavy loads. Which is why – back then — these animals were rarely slaughtered when they were still young & healthy. If anything, land owners liked to put a herd of cattle on display out in one of their pastures because that was then a sign to their neighbors that this farm was prosperous.

“Whereas pork … Well, everybody raised pigs back then. Which is why pork was a staple of the Irish diet rather than beef,” Dundon continued.

So if that’s what people actually ate back in the Old Country, how then did corned beef & cabbage come to be so strongly associated with Saint Patrick’s Day in the States.? That largely had to do with where the Irish wound up living after they arrived in the New World.

“When the Irish first arrived in America following the Great Famine, a lot of them wound up living in the inner city right alongside the Germans & the Jews, who were also recent immigrants to the States. And while that farm-fresh pork that the Irish loved wasn’t readily available, there was brisket. Which the Irish could then cure by first covering this piece of meat with corn kernel-sized pieces of rock salt – that’s how it came to be called corned beef. Because of the sizes of the pieces of rock salt that were used in the curing process – and then placing all that in a pot of water with other spices to soak for a few days.”

And as for the cabbage portion of corned beef & cabbage … Well, according to Kevin, in addition to buying their meat from the kosher delis in their neighborhood, the Irish would also frequent the stores that the German community shopped in. Where – thanks to their love of sauerkraut (i.e., pickled cabbage) – there was always a ready supply of cabbage to be had.

“So when you get right down to it, it was the American melting pot that led to corned beef & cabbage being found in the Irish-American cooking pot,” Dundon continued. “Since they couldn’t find or didn’t have easy access to the exact same ingredients that they had back in Ireland, Irish-Americans made do with what they could find in the immediate vicinity. And what they made was admittedly tasty. But it’s not actually authentic Irish fare.”

Mind you, what Kevin serves at Raglan Road Irish Pub and Restaurant at Disney Springs (which – FYI – Orlando Magazine voted as the area’s best restaurant back in 2014) is nothing if not authentic. Dundon and his team at this acclaimed gastropub pride themselves on making traditional Irish fare and then contemporized it.

Copyright Disney Enterprises, Inc. All rights reserved

“Take – for example – what we serve here instead of corned beef & cabbage. Again, because it was pork – rather than beef – that was the true staple of the Irish diet back then, what we offer instead is a loin of bacon that has been glazed with Irish Mist. That then comes with colcannon potatoes. Which is this traditional Irish dish that’s made up of mashed potato that have had some cabbage & bacon mixed through it,” Kevin enthused. “This heavenly ham – that’s what we actually call this traditional Irish dish at Raglan Road, Kevin’s Heavenly Ham – also includes some savory cabbage with a parsley cream sauce as well as a raisin cider jus. It’s simple food. But because of the basic ingredients – and that’s the real secret of Irish cuisine. That our ingredients are so strong – the flavors just pop off the plate.”

Which brings us to the real challenge that Dundon and the Raglan Road team face every day. Making sure that they actually have all of the ingredients necessary to make this traditional-yet-contemporized Irish fare to those folks who frequent this Walt Disney World favorite.

“Take – for example – the fish we serve here. We only used cold water fish. Salmon, mussels and haddock that have been hauled out of the Atlantic, the ocean that America and Ireland share,” Kevin stated. “Not that there’s anything wrong with warm water fish. It’s just that … Well, it doesn’t have the same structure. It’s a softer fish, which doesn’t really fit the parameters of Irish cuisine. And if you’re going to serve authentic food, you have to be this dedicated when it comes to sourcing your ingredients.

Copyright Mitchell Beazley. All rights reserved

And if you’re thinking of perhaps trying to serve an authentic Irish meal this year, rather than once again serving corned beef & cabbage at your Saint Patrick’s Day Feast … Well, back in September of last year, Mitchell Beazley published “The Raglan Road Cookbook: Inside America’s Favorite Irish Pub.” This 296-page hardcover not only includes the recipe for Kevin’s Heavenly Ham but also it tells the tale of how this now-world-renown restaurant wound up being built in Orlando.

On the other hand, if you happen to have to the luck of the Irish and are actually down at The Walt Disney World Resort right now, it’s worth noting that Raglan Road is right in the middle of its Mighty St. Patrick’s Day Festival. This four day-long event – which includes Irish bands and professional dancers – stretches through Sunday night. And in addition to all that authentic Irish fare that Dundon and his team are cooking up, you also sample the fine selection of beers & cocktails that this establishment’s four distinct antique bars (each of which are more than 130 years old and were imported directly from Ireland) will be serving. Just – As ucht Dé (That’s “For God’s Sake” in Gaelic) – don’t make the mistake of asking the bartender there for a mug of green beer.

“Why would anyone willingly drink something like that?,” Dundon laughed. “I mean, just imagine what their washroom will look like the morning after.”

This article was originally published by the Huffington Post on Friday, March 17, 2017

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