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.
12 articles
At the Point, a woman serves up a twist on a New York banana pudding she remembers fondly
Thirteen years later, she hasn’t forgotten the taste of her first banana pudding, says Shahzadi Raza of Feed the Blob.
Irish Soup Kitchen Centres refused charity status due to uncertainty over counting cash
“Absolutely everything was above board,” says Mark O’Neill, the founder of Irish Soup Kitchen Centres. But it has now closed, he said.
In Ringsend, a baker rolls out chewy New York bagels
“I make bagels because I wanted bagels,” says Kieran Clifford, of FatBaby Bakes.
On Aungier Street, a hot chocolate with traceable roots
With her Raizes chocolate company, Liliane Alves follows her ethically sourced ingredients from bean-to-bar.
In Cabra, a group of sourdough enthusiasts practise many means of sharing
The Sourdough Rotation group was initiated by Niamh Lacy, as a community that goes beyond baking tips.
In Ringsend, Fondita Mestiza offers guests hot sauce and art
The idea, the couple behind the project say, is a community that exhibits art in a small flat, serving Mexican-Irish brunches, and dinners on the weekends.
“It’s very hard to compete with the supermarket flavours, that’s why the jams I make are a little bit different”
So at Hella’s Kitchen, it’s not just strawberry but strawberry with prosecco, not just raspberry but raspberry with pink gin.
A Mexican couple re-designs the Dublin tortilleria of their dreams for a city where tortilla seekers are rarer
While unable to do daily deliveries, they’ve still a focus on freshness, they say.
On Dorset Street, a new Somali restaurant aims to welcome a wider community
“Samosa is 90 percent similar to restaurants in Somalia,” says owner Hamza Tahir. The aim, he says, is to make a place where people can mix.
In Phibsboro, a baker takes her time on the many layers of her honey cakes
The cake is brown, with cheese frosting between the layers, sweetened with honey. It’s also infamous for how long it takes to make.
From Egyptian street foods to a Yemeni salad, a Citywest food start-up offers vegetarian Middle Eastern specialties
“The traditional-style handmade work we do translates into products that you cannot easily find,” says Abdulaziz Almoayyad.
In the Liberties, Oliver Bond residents seek council backing for their community garden
Civil society groups have called for a new post within the council to progress its policies around urban farming and growing.