
In tune with nature: Expert sounds out all of Ireland's bird species
According to conservation bodies, some 63 percent of Ireland's birds are currently either red or amber-listed, meaning they are at severe or moderate extinction risk.
"Birds are in trouble in Ireland like they are across the world, the loss of wildlife -- sonically and physically -- is devastating to me," said the 37-year-old.
"But I focus on hope and beauty, which is essential," the ornithologist told AFP at his home near Cobh (pronounced "Cove") in County Cork.
More than four years into his recording project he has sampled 201 different Irish bird species, stocking over 12,000 audio clips from around the country, Ronayne told AFP.
Just two remain to be documented: the great skua, and red-breasted merganser.
"If people realise just how spectacular wildlife is, there's no way they would let it disappear, attitudes would change," Ronayne said.
Most of Ireland comprises intensively farmed fields bounded by trimmed hedgerows, drained and mined peatlands, overgrazed uplands, and minimal native woodland, he told AFP.
Non-native conifer plantations -- approximately nine percent of Ireland's 11 percent forest cover -- are also a biodiversity villain, described by Ronayne as "a species-poor industrial cash-crop".
AFP | Paul Faith
"I try to show people the beauty of what we're erasing and what we must stand up and fight for," said the wildlife expert.
Last year he published an award-winning book, released two albums, and made an acclaimed documentary film. His talk tour is currently selling out venues around Ireland.
"Wildlife sound is such a great engaging tool to connect people to nature itself and get them acquainted with everything that's on their doorstep," Ronayne told AFP.
"If you know your neighbour, you're more likely to help them in times of need," he said.
At the shows Ronayne, who was diagnosed with a form of autism as an adult, presents the story of his life and how nature is woven through it.
He also plays audio of warbles, tweets, trills, screeches and chirps, and mystery sounds, inviting the audience to guess the origin.
Some clips show birds mimicking other animals like dogs, people and other bird species.
"Some species in my collection can mimic 30 to 40 other species in their song," he said.

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eNCA
11-08-2025
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With poetry and chants, Omanis strive to preserve ancient language
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Daily Maverick
10-08-2025
- Daily Maverick
Winter's last middle finger: How a hearty shepherd's pie is my cold-front comfort
As a cold front made landfall in Johannesburg, I found myself craving a warm, hearty meal to fight the freeze. Nothing quite hits the spot like a shepherd's pie with several tweaks. There is a major cold front sweeping across South Africa as I write this. And in Johannesburg, where I live, temperatures have already dropped. The cold front feels like winter's last middle finger to us before it finally hands over the reins to spring next month. There must be some science in craving hot and hearty meals when temperatures drop. Here is my bit of unverified science (seriously, there are no facts backing up my theory). I think that, when it's cold, our bodies burn more energy just to keep warm, which triggers hunger signals and a desire for foods that provide both comfort and calories. Plus, steaming soups and rich stews do more than warm us up. They satisfy a psychological need for coziness that colder weather seems to awaken in all of us. That is my theory and I'm sticking to it. 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And besides, I am a firm believer in tweaking recipes and making them your own. Living in South Africa affords us the room to tweak recipes since the country is bursting with a variety of flavours. From the smoky warmth of local spices, to fresh, vibrant herbs and unique ingredients, South African cuisine encourages culinary creativity. Here's how I improvised and made the recipe my own. Embarrassingly, I don't own a proper casserole dish (my kitchen is still under construction in the adulting department). So, a disposable foil casserole dish stepped up to the challenge and did the job surprisingly well. It might not win any awards for presentation, but hey, the pie was delicious, and cleanup was a breeze! If anyone feels generous and has a casserole dish lying around, I'm officially open to donations. Think of it as a charitable act to save future pies from the perils of flimsy foil! 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Ray's chill-beating shepherd's pie Ingredients For the mince filling: 500g ground lamb or beef (use lamb for traditional shepherd's pie, beef if you prefer) 1 large onion, finely chopped 2 Tbsp crushed garlic 2 cup frozen mixed vegetables 2 Tbsp tomato sauce 1 Tbsp Worcestershire sauce 1 tsp smoked paprika or mild curry powder 1 tsp dried thyme or mixed herbs Salt and pepper to taste 1 cup beef or vegetable stock 2 Tbsp cooking oil or butter For the mashed potato topping: 3 large potatoes, peeled and cut into chunks 1/2 cup milk or cream 2 Tbsp butter Salt and pepper to taste 100g grated Gouda cheese – optional but highly recommended! Method Prep the potatoes: Place potatoes in a large pot, cover with salted water and bring to a boil. Cook until tender (15-20 minutes). Drain, then mash with butter and milk until smooth and creamy. Season with salt and pepper. Set aside. Make the meat filling: Heat oil or butter in a large frying pan over medium heat. Add onions and garlic, sauté until softened and fragrant. Add the ground lamb or beef, breaking it up with a spoon. Brown the meat until cooked through. Stir in tomato sauce, Worcestershire sauce, smoked paprika or curry powder, thyme, salt and pepper. Mix in the stock, reduce heat, and let it simmer uncovered for 10 minutes until the mixture thickens slightly. Stir in mixed vegetables and cook for 5 more minutes. Preheat your oven to 200°C. Transfer the meat mixture into your casserole dish. Spread the mashed potatoes evenly over the top, covering the meat completely. Place the pie in the oven and bake for 20-25 minutes, or until the top is golden and slightly crispy. Take the pie out and if using cheese, sprinkle it generously on top. Place pie back in the oven for 5 minutes or until the cheese melts and browns. Let the pie rest for a few minutes before serving. DM