Concerns about continuity of care as Tusla changes 3,000 children’s social workers
“If you read any research with care-experienced voices – every piece of research talks about the importance of continuity of care.”
Dublin City Councillors want the new children’s hospital to be named after Dr Kathleen Lynn – and more of what they talked about in this month’s meeting at City Hall.
The Joint Policing Committees (JPCs) are supposed to be one link between communities, councillors, and An Gardaí Síochána.
There are small green spaces like the Mary’s Abbey garden dotted around the city, some still going, some closed for good. What makes some successful in the long-term?
For Andy and Ann Cash, the future is uncertain. They keep being moved on by the council but have nowhere else to go, they say.
The state has long been criticised for its use of these notices, and the lack of oversight in how they are issued – particularly in a climate of poor housing and site provision for Travellers.
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.
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.
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.
“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.”