What’s the best way to tell area residents about plans for a new asylum shelter nearby?
The government should tell communities directly about plans for new asylum shelters, some activists and politicians say.
11 articles
From Howth, a Fisherman Charts His Own Course
After years of trawling, Peter Lynch made the switch a few years ago pot fishing for lobster, crab and whelk. It was a big change, he says.
There Were “Artisan” Foods, and “Natural” Foods – and Now There Are “Real” Foods
But, while there are guidelines on what a food has to be, to be called “artisan” or “natural” – there aren’t any (yet) for “real”.
Paella Delivered from Stove to Front Door, Still in the Pan
Antonio Román, the owner of Yellow Rice, is working up a new menu that, he says, will broaden the city’s scope of Spanish food.
Dublin’s Expanding Line-up of Artisan Hot Sauces
In recent times, at least five small producers have stepped up to offer special blends, with inspiration via Korea, Senegal, Lebanon and Malawi.
On Talbot Street, a Cafe and Bakery Offers Specialties from Georgia
Ella’s Heaven sells, among many other things, khachapuri adjaruli, a traditional Georgian dish of freshly baked dough filled with melted cheese, an egg and a knob of butter.
In Ballyfermot, a Woman Takes a Chance on Opening a Cafe
Hazel De Nortúin says she hopes Café Glic will be a base for people in the area who want to practice their Irish.
Off South Circular Road, a Man Serves His Father’s Tandoori Chicken – Plus Biryanis and More
What is now Al Khair Restaurant at Dublin Mosque, run by Junaid Yousuf, began in 1985 as a canteen run by his father Mohammed.
A Plan to Bring Back Dublin’s Once-Plentiful Oyster Beds
Grown off Clontarf, Malahide and Sutton, oysters were hugely popular with people of all classes in Dublin in the 1700s.
In Inchicore, a New Garden for the Community
Despite council pledges of “support” for the development of community gardens, there’s still far more demand for them than supply.
In Tallaght, a Food Truck Serves a Palestinian Dessert
Anas Khaled sells kanafeh, a traditional dessert made with delicately baked dough, stringy cheese, and sweetened sugar syrup. Just like his great grandfather.
In Raheny, Volunteers Keep the Traditions of a Community Newspaper Alive
Raheny News, first established in 1975, is still put together by volunteers, and still printed on the same green foolscap it always has been.