The Mill City Times Interview: Kieran Folliard

Article by Becky Fillinger, photos provided

Kieran FolliardThe Twin Cities are so lucky to have Kieran Folliard live and create among us – he has four decades of developing and building brands and businesses in the food, beverage and hospitality sectors. The life force behind The Liffey, Kieran’s Irish Pub, The Local, 2 Gingers Irish Whiskey and Kieran’s Kitchen Northeast talked to us about his earliest influences and what he’d like to see change in the world of food.

Q:  You’ve said that the best entrepreneurial ideas come from solving your own problems. Research has shown that genetic factors affect both the tendency to recognize entrepreneurial opportunities and the tendency to start businesses. In your case, are other family members entrepreneurial? 

A:  In my case, you wouldn’t have thought so. I come from a rural community, Ballyhaunis, in the west region of Ireland. My father, Mick, ran a hackney car service – transporting people to and from the train station, to shopping or to confession. My mother, Mary, was the real creative spirit. A prolific reader, she instilled in me the sense of adventure, following my dreams and passions. Her inspirations were not related to business ventures but nonetheless ignited my independence for sure.

Kieran as a boy with his mother Mary, father Mick and sister Noreen.

Q:  Do you think there is something about the Irish character that leads to greater than average business acumen or innovation?  

A:  My general sense is that the Irish put a very high value on education. When I was in high school, a small percentage went to the third level. Now over 90% of high school pupils go to the third level. Creativity is very valued. Ireland is a hotbed of creative expression – literature, cinema, fashion designers, publishing houses, architects, software and product developers. Is it in the DNA? Possibly – Ireland is an island. There is a strong sense of exploration, immigration and risk-taking. We were under British rule for 800 years – there’s a strong desire to control your own narrative – that does play out in business and personal lives. 

Q:  Several years ago, you said that your gravestone will read “I realized I would end up in a box, so I will live outside the box until the very last breath.” Tell us about this idea.

A:  There were certain expectations of how life should play out for a young man in Ireland. It involved taking a steady job with a solid pension, getting married and having kids – in short, conforming to the church-dominated life of small villages. My thoughts were that since we’re going to end up in a box in the end, I might as well live as freely as possible until that time comes to pass.   

Q:  Do you have an early childhood food memory from Ballyhaunis?

A:  I have many. We grew all our vegetables in our garden. My mother was a great gardener and a very good cook. She was an even better baker. Every Monday, Wednesday and Friday, she baked a beautiful brown bread. At Christmas, she made a wonderful almond fruit cake. The dense fruit cake, with white icing, could last a couple of months. My parents were perfectly synchronized on meal planning. My father went to bed early and he would rise and make us breakfast Monday through Friday. My mother read late into the night and would make breakfast on the weekends. By the way, I still own the land that we lived on. If everything goes to hell, I can always return to Ireland and live in a caravan on the land!

Q:  The President and CEO of the National 4-H Council, Jennifer Sirangelo, recently said agricultural programs need to go to the cities in addition to the more rural areas. This is with an effort to encourage more farming in youth – the average age of the American farmer is 59. Do you have thoughts about encouraging young farmers?

A:  As a community, we have to look for ways to partner with farmers. No one can eke out a living on standard commodity pricing. At our business, the Food Building, we pay double the commodity pricing to our makers. This gives them an opportunity to survive – a farmer needs predictability from an economic standpoint. If the pricing and the initiatives are aligned, young people would see that farming is an attractive lifestyle. Consumers would experience better quality food and nutrition and see a direct line to the farmer. It can be done.

The Food Building is located at 1401 Marshall Street NE

Q:  What would you like to see change in the world of food over the next 10 years?

A:  Food is very cheap in the U.S. A lot of the widely available food has little taste and almost zero nutrition. I would like to see whole segments of the population have access to quality foods – in the sense of nutrition and flavor. I am encouraged by recent activity at the Mill City Farmers Market – I observed many young people shopping for whole grains, organic produce and local cheeses. Come to the Food Building and see what I mean about quality foods. You can taste the stone milled difference in the breads and flours of Baker’s Field. Red Table Meat Company offers a truly transparent farm to table experience – you may buy meat for a charcuterie platter or a whole hog. So, I would like to witness better food for people and sustainable incomes for farmers and food makers. 

Q:  How can we stay up to date with your news, Kieran?

A:  Follow Kieran’s Kitchen on Facebook and Instagram, visit with me at the Mill City Farmers Market, and check out the Food Building website: www.foodbuilding.com.

Kieran and staff member at the Mill City Farmers Market.

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About Becky Fillinger

I’ve been a resident of the Mill District only since July 2019, but have visited the Guthrie, the Farmers Market, restaurants and friends in the area for many years prior to making the leap to Minneapolis. I’ve lived in many places (and climates) in the US and can testify that our cultural events, bicycle and hiking trails, parks and green spaces, museums, diverse neighborhoods and wonderful restaurants put Minnesota and Minneapolis high on my best places list. I’m a member of the Mill City Singers and look forward to our choir practices and performances.

One of my main interests is community - a very broad concept. For me it means bringing people together with common interests to form meaningful relationships. I look forward to reporting on businesses and individuals in our neighborhoods. Feel free to drop me an email at becky_fillinger@hotmail.com with your thoughts and ideas for stories.