Hospitality as a Space of Possibility
<p>In 2013, artist Jennie Moran started an art project at National College of Art & Design in Dublin in the form of a college canteen called <a target="_blank" href="https://luncheonettedublin.com/">Luncheonette</a>. Guided by Moran’s vision of “ghostis,” her curation of the canteen, nourishing food, and—with the support of NCAD—Luncheonette became a food destination in the city, won awards, and created a convivial community space that lasted for ten long years. Her new book, How To Soften Corners, celebrates the success of Luncheonette and highlights Moran’s refreshing philosophy of hospitality.</p><p>On this episode, we speak with Jennie about how food can be used to diffuse the pressure of a shared space; the limits of understanding hospitality as providing the best customer experience; planning a menu that cares for the guest holistically; and nurturing our instinct to welcome strangers rather than giving in to the suspicion of people we don’t know.</p><p>Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at <a target="_blank" href="http://www.bogandthunder.com">www.bogandthunder.com</a></p> <br/><br/>This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://katemccabe.substack.com?utm_medium=podcast&utm_campaign=CTA_1">katemccabe.substack.com</a>