Council official apologises after local residents left out of loop on RCSI’s plans for York Street
Councillor calls for traffic improvements for whole area – not just for RCSI staff and students at the east end of York Street.
This painting is part of a series about “animals’ lives and how they matter and should matter to everyone”. This is just a detail from the painting – click through to see the rest.
Documenting life of the north inner city docklands in text and photographs, this is a fine historical document, with a few nice literary touches, writes Karl Parkinson.
Some Dublin bands are opting to record their music onto cassettes rather than CDs or vinyl. Callum Browne and his Little L Records label is there to help them.
As part of the IN PLACE project, 13 artists will work in or around vacant city-centre sites, creating works that fit their surroundings.
The publisher of a book that wins a Costa Book Award category must pay £4,000, and if it wins book of the year too, that’s a further £5,000.
Aoife Kelleher’s documentary about the village of Knock, is “simply put, a magnificent achievement”, writes Luke Maxwell.
In her art, Deirdre Ronan reflects on the nature of relationships and her work with both the families of offenders and victims of child sexual abuse.
In the latest in his Dublin local history series, Maurice Curtis tries to uncover the many layers of Temple Bar.
In this short film set in Dublin, Jijo S. Palatty offers a critique of segregation and its drivers, and an exploration of what he sees as the conflict between pluralism and liberalism.
In this photo from a series, fine artist Eamonn Farrell aims to explore our relationship with the natural world and the man-made institutions around us.
Yemi Azamosa set up the Fried Plantains Collective to make sure there are events in Dublin put on by Black women, and LGBTQ Black women, to talk about things that affect Black people’s lives.
With this work, the artist wants to make the reader to feel uncomfortable. “Hopefully the audience will fill in the reasons why I made it so raw and brash,” he says.