Why Ireland grows the food it grows
Ireland enters the atlas through three doors at once: local markets, butcher shops, wild seafood. That is not a registration accident — it is the country's structure. Where there is grassland there is livestock; where there is a coast, an auction hall; where there is a market tradition, a stall. The 31 localities holding at least one listing draw the real map of unprocessed food, and this terrain explains why it clusters where it clusters.
Each category weighs what its production network weighs. Grass-fed meat needs acreage; raw milk needs a registered herd and a short cold chain; cheese needs aging; markets need producers nearby. That is why the atlas is never uniform: geography leads and the numbers follow. What you see in the bars on the right is literally the country counted by source type.
And the usual honesty: if pasture eggs looks thin, it is not missing from Ireland — it is missing from the atlas. The map grows listing by listing, and every verified source raises the floor for the next one.