Things To Do: Listen to medieval hyperpop, visit a waiting room, share poems with the winter deity, read her papers
Our latest recommendations, and community noticeboard listings.
Among other projects, Áine O’Hara is working on an interactive game show where people can come into the gallery and play to win or lose their health.
The charity’s CEO says he used an apartment as an office. But “it is supposed to be used for social housing, it should not be an office”, says independent Councillor Anthony Flynn.
Plans to redevelop Rutland Street School were announced in 2016, as part of the package for the north-east inner-city. Some worry not all the money is there yet to do make it happen.
This phase, which includes 600 metres of segregated cycle track, runs from Sheriff Street Upper, along the banks of the canal, up over the railway lines, and joins up to Newcomen Bridge.
Solas, a youth project in the Liberties, is currently scattered across three different buildings that aren’t suitable, says CEO Eddie D’Arcy.
The Noteworthy experiment has seen achievements, but also difficulties. It’s still too early to declare it a success or a failure, says Journal Media Managing Editor Susan Daly.
When the local authorities’ Smart Dublin initiative wanted more data on spending in the city, it teamed up with the credit-card company. Here’s a look at their collaboration.
Reform of the Garda-oversight bodies is coming – if the election doesn’t derail it, writes a senior research and policy officer with the Irish Council for Civil Liberties.
Jeffrey Roe is running a workshop at the TOG Hackerspace next month for those interested in making their own sensors, to track air pollution in their neighbourhoods.
These days it’s Ed Bowden, a member of Vexillology Ireland, who’s in charge of the city’s flags, including the tricolour fluttering over Dame Street.
“If a good new song is one you think you’ve heard before, then these cuts already feel as classic as a knitted jumper.”
“I’ve worked all over, every aspect of catering,” says long-time Chef Ray Juthan. “But I’ve never gotten as much satisfaction as I have now.”