Many students have become increasingly aware of the detrimental impact we are having on the environment, which is evident from the surge in climate strikes and environmental activist groups in recent years. More and more of us are eager to …
Food & Drink
Greenwashing in the food industry
If we perceive greenwashing as a sign of the power of consumer demand, we can be inspired to create meaningful change
Wandering around Trinity’s campus, back when that was allowed, you would struggle to tread far without coming across a student proudly toting a reusable KeepCup, canvas bag, stainless steel water bottle, or all three simultaneously. Social trends aside, it illustrates …
What we’ve all been waiting for: (theoretically) making mead
Skip the Aldi alcohol and embrace mead
There is a homemade concoction that can better the Aldi-bought, occasionally rancid, and always insipid booze we consider a treat on a Friday night. We can do better and we can do so at an even cheaper cost compared to …
The radical message behind community fridges
Healthy food is not often treated as a human right, but it should be
In early June, my lockdown-enforced frustration lifted somewhat when my friend sent me an Instagram post by A New World in Our Hearts (@iohnyc), the NYC-based anarchist collective. The picture was of a community fridge, one of what would become …
Cooking for one on a budget
The bigger the supermarket, the cheaper the basics ingredients are
You’ve got no money, little time, and before you sits a big bowl of naked, overcooked pasta. Going away to college can be quite the shock to the system. It can get pretty tempting to just walk down to Apache …
Getting stuck into culinary creativity
We asked our readers to write about their new experiences in the kitchen while staying at home
Robert Tolan
I reckon that if I were a baked good, I would be a cupcake – probably lemon-flavoured – so that’s what I decided to begin my baking journey with. There was no question as to whose recipe I …
Two years on from his death, Anthony Bourdain’s television and writing still captivates
Famous chef Anthony Bourdain left an indelible mark not only on the food industry, but on the cultural landscape as we know it
The late Anthony Bourdain once wrote that there is nothing more political than food: who’s eating, and who’s not eating? In his long and lucrative career, Bourdain wrote several books, among them Kitchen Confidential and The Nasty Bits, which unearthed …
The ultimate Neapolitan pizza
The original pizza is having a renaissance, trumping American pies
When I first arrived in Dublin, I was ignorant of the city’s booming Neapolitan pizza scene. It still seems quite random that this is the case. But Dublin’s selection of Neapolitan pizza has surprised and delighted me. My dad is …
Sustenance with substance: the Ethiopian supper club
Alfie Fletcher explains how Gursha, Dublin’s first Ethiopian restaurant, can teach us how to enjoy food
On my first night in Addis Ababa, I found myself sitting in a suburban apartment across from the yoga instructor I had met that afternoon. His name was Happy Being. An injera lay between us. The spongy Ethiopian flatbread which …
Ramen Co offers a refreshing alternative to the usual suspects
Located in Rathmines, the capital’s newest ramen joint may become a new student favourite
Ramen Co, Dublin’s latest ramen bar, opened just over a month ago to positive reviews. Renge in hand, I headed there with high hopes and was rewarded with a bowl which maybe, just maybe, could be a new contender for …