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 8)
In Inchicore, a New Garden for the Community
Despite council pledges of “support” for the development of community gardens, there’s still far more demand for them than supply.
In Tallaght, a Food Truck Serves a Palestinian Dessert
Anas Khaled sells kanafeh, a traditional dessert made with delicately baked dough, stringy cheese, and sweetened sugar syrup. Just like his great grandfather.
Hundreds of Businesses Waiting Years for Spots for Outdoor Stalls and Food Trucks
Should the next Dublin city development plan encourage more al-fresco selling and eating?
In Malahide, Two Friends Raise a Vertical Farm
Farming is more efficient when you go upwards, says Jack Hussey, who works on the farm after he’s done with his day job.
How to Cook a Medieval Custard Tart
Custard tarts, or darioles as they were known, were just some of the foodstuffs on offer in 12th-century Irish marketplaces, such as the famous Donnybrook Fair.
In an Unpredictable Time, an Urban Farm Looks at What It Can Preserve
“I’m thinking more about stuff with a longer shelf life,” said Rossa Cassidy recently at his farm in Glasnevin.
In Leixlip, a Vegan Cheesemonger Ferments His Wares
Flying Squirrel is fermented, unlike many other kinds of vegan cheese, says owner Colm Farrell. It gives the cheese its tangy aged taste, he says.
How to Cook Like the Knights Templar
Because the Templars were fighters, their dietary rules differed from those of their other monastic counterparts. Here’s one recipe they may have eaten.
A Bus Tour Guide Pivots to Making Dutch Pancakes
Cooking poffertjes had been a side hustle for Eoin Pierce. But like thousands of others across the city, he lost his full-time job in recent months.
On Meath Street, a Chipper Continues a Tradition of Dishing Up Ray
Since Fusco’s opened in 1963, ray has been on the menu.
On George’s Street, the Idle “King of Dim Sum” Awaits His Debut
Felix Xu was flown into Dublin in February to make his world-class dim sum, but the restaurant closed down due to Covid-19 before he was able to share his cooking.
How to Cook Medieval Roast Loin of Pork with Red Wine
It is not known what food was consumed at the wedding feast of Strongbow and Aoife, but some archaeological evidence suggests pigs may have been on the menu.