On a frosty, early February morning with snow in the mountains, I set out on my walk along the banks of the River Moy in Ballina from the Salmon Weir Bridge to the Quay, passing along my route reminders of an unfinished canal that Georgian-era visionaries dreamed would link the town to Lough Conn. It […]
Nature is taking advantage of the absence of human activity during lockdown; left unchecked by the hand of man there is an explosion of wildness even in urban areas like Ballina.
Foraging along the deserted banks of the River Moy, beneath the silent Cathedral belfry, life as normal continues for the piping waders, deaf to the struggles of the human world.
An early morning walk took me into a foggy, mysterious world of curious shapes, faint silhouettes and a monochrome, wintry landscape not yet warmed by the rising sun.
When James Henry Casserly who was the first Station Master in Killala Railway Station was leaving in 1894, the people of Killala and Ballycastle came together to present him with a pocket watch as a token of the high esteem in which the community held the Galway native.
The Crescent moon hung over Ballina to the south sinking between Venus and Jupiter both planets bleached out in the creeping light of a new dawn.
As we approach the centenary Armistice Day commemoration here in Ballina, I am glad to report by the strangest of coincidences that we can shine some light on the fate of one of those young men whose name is inscribed on the Great War Remembrance Monument at Green Park, Ballina.
The newly-opened Ballina and Killala sections of the Monasteries of the Moy Greenway, the 10km walking and cycling trail, partly follows the route of the old railway line that once linked the two north Mayo towns.
Just as the flowering daffodils signal the end of winter, the carpets of Bluebells that decorate Ballina’s Belleek Wood in late April and early May are a sure sign that summer is on its way.
The making of fine whiskey is a craft as ancient as civilization itself. The skill and knowledge needed to distill something as common as barley and water into an elixir to be savoured by many, and truly appreciated by the connoisseur, is in many ways a magical process that owes as much the alchemy of […]