Why don't councillors talk as much about homelessness at meetings anymore?
For years, homelessness was a standing item on the agenda at most housing committee meetings. But, recently it hasn’t featured as often.
Latest news (Page 306)
A Retired Garda Still Walks His Beat
After Vincent Hourican retired as a community garda in the south of the city, he soon came back again as a reserve.
Baos Served with a (Possibly Cheesy) Smile
Apart from baos, Nikki Wong also makes matcha cookies, and tapioca-coconut “chews”.
One Woman Documents Her 15-Year Battle for a Healthy Home
From a hole in the kitchen wall to drips from the ceiling, over the years Rita Cahill has catalogued an array of problems with her home, built as part of the Ballymun regeneration.
Cover image for Dublin Inquirer print edition #27
T his illustration is inspired by the botanic gardens in Glasnevin. It is one of my favourite places to go in Dublin, where one can escape the hustle and bustle of the city.
Should More CIÉ Land Be Used for Affordable Housing?
As a major landowner, state-owned Córas Impair Éireann (CIÉ) is helping to shape the city. But is it acting in the interests of all?
A Stoneybatter Chipper Practices the Art of Gelato
Once the last of his customers have left, Cristian Proca closes his Stoneybatter chipper and steps into the kitchen to work on his gelato.
Donal: Rebel Bookseller
Patrick Byrne was a purveyor of incendiary ideas on eighteenth-century Grafton Street.
On Westmoreland Street, Proper Dongbei Food
In Dublin restaurants, Chinese food is usually delicate, seafood-based Cantonese or tingling hot Sichuan. Dongbei cuisine is salty, hearty, and sour.
Restless Souls, Reviewed
I often scribble notes as I read, little breadcrumbs I hope will lead back to the heart of the book after I’ve finished. The reminder that stands out for me with this novel is “unpredictable”, writes Daniel Seery.
How Archives are Changing What They Collect, and When
The speedy reaction by Dublin City Archives to collect messages left at the memorial to Savita Halappanavar in the south inner-city shows a new effort to value items from the here and now.
A Team of Chefs Bring Sushi to Your Kitchen
“We mix flavours,” says Carlos Sakai. Guests can go from the more traditional salmon nigiri to rolls with avocado. Or, they can opt for dessert rolls with fruits and Nutella.
