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.
The Dish
288 articles
(Page 12)
Neighbours in Inchicore Make a Start on an Urban Orchard
Four of the trees in the public walled garden are Irish heritage apples – ones that almost died out, twice. There are plum and pear trees, too.
How to Cook Medieval-Style Salmon Roast in Sauce
Here’s a Lenten recipe inspired by what the prior at Christ Church Cathedral may have eaten centuries back, from a culinary archaeologist at UCD.
A New Vegan Café and Zero-Waste Shop in Rathmines
The founders of the Carrot’s Tail plan to offer plant-based versions of comfort food like meatball subs and mac and cheese from a café next to the old fire station.
Council Rules Regulate Takeaways – Do Restaurants that Use Deliveroo and Just Eat Count?
If a restaurant wants to offer takeaway service, it’s supposed to get planning permission, since the council tries “to prevent an excessive concentration”.
On North Circular Road, Brazilian Mini-Pizzas, both Savoury and Sweet
Sampa Foods offers Brazilian specialties from esfihas and Beirutes to snacky coxinhas. It’s hoping to expand to the south side of the city soon, too.
How to Cook Medieval Legume Girdle Breads
In her monthly column, Maeve L’Estrange shares how to recreate medieval Irish recipes. What might people once have cooked with dried pea?
An archive of menus shows Dubliners’ changing tastes
Libraries have tended to collect high-brow ephemera such as opera programmes, rather than modest mealtime menus. One collection is trying to fill that gap.
On Dame Street, Afro-Caribbean Soul Food
Jerk chicken, fried plantains, jollof rice, and Jamaican spice bags: Ruby Tuesday cooks it all up in the evenings at Berlin.
A Dublin archaeologist tries to recreate medieval bread
One type of medieval bread Maeve L’Estrange makes is from an old English recipe. The “twice-baked raston” is bread that’s scooped out of the crust, mixed with butter, put back in, and baked again.
Purple Yam or Screwpine Cakes, Anyone?
From a storefront on Dorset Street, Gold Ribbon Bakeshoppe sells traditional Filipino pastries and more.
New Publications Launch to Chronicle Dublin’s Thriving Food Scene
In recent months, the online publication All the Food launched, as well as the print magazine Char. And there’s more to come.
An Old Chipper is Reborn as a Vegan Diner
On the southside of Victoria Quay, customers in this cosy hideaway can pick from a menu of fast-food classics, cooked up about a foot and a half away from where they sit.