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Alex Meehan

alexmeehan
Connected Magazine

Free-for-all melody database should be music to the ears of songwriters

Damien Riehl and Noah Rubin generated and saved every possible tune ever made to a hard drive
  • Alex Meehan
  • 01:00
Connected Magazine

Staying connected – the important of tech for the elderly

Not knowing about tech can add to people being cut off from the world, writes Alex Meehan
  • Alex Meehan
  • September 21, 2023

Simply Better
Back to School

Delicious recipes by Neven Maguire

In The Kitchen

‘The way the Kellys look at hospitality is so impressive’: chef Chris Fullam on his move to Rosslare

Dubliner Fullam has taken the reins at the glass-walled Sea Rooms restaurant at Kelly’s, the well-known hotel and resort in Wexford
  • Alex Meehan
  • August 31, 2023
Connected Magazine

Fairphone aims to make a mark with its range of sustainable smartphones

The new mobile manufacturer that is going against the norm by making device longevity a key feature
  • Alex Meehan
  • August 25, 2023
Connected Magazine

3D printing makes it in the real world

Additive manufacturing has gone mainstream, being used to create product parts that would be impossible or too expensive to make otherwise
  • Alex Meehan
  • August 25, 2023
Food & Wine

‘Good barbecue feeds the soul’: Diva Q on life as a pitmaster, and why barbecue is true Americana

Danielle Bennett has spent decades immersing herself in the US barbecue scene, swapping a career in management for life as a pitmaster
  • Alex Meehan
  • July 1, 2023
Connected Magazine

How AI is posing a challenge to creatives

ChatGPT can write code, produce articles, compose emails and even write prose in the style of any famous author but while some jobs will be at risk, truly creative endeavours still need the human touch, writes Alex Meehan
  • Alex Meehan
  • June 22, 2023
Connected Magazine

Future shock - is the world moving too fast to keep up?

Alex Meehan on claims the world is speeding up at such a rate that humans are struggling to keep on top of things
  • Alex Meehan
  • June 21, 2023
Food & Wine

Back off, brunch: The Sunday roast revival is here

Eschewed in favour of bottomless mimosas and eggs benedict pre-pandemic, the traditional Sunday lunch is back with a bang
  • Alex Meehan
  • June 2, 2023
In The Kitchen

At Neighbourhood in Naas, chef Gareth Naughton applies high-end touches to casual dishes

Beef cheek arancini, whole dry-aged turbot and pressed suckling pig belly all feature on a menu that’s big in flavour, and ambition
  • Alex Meehan
  • June 1, 2023
Connected Magazine

When did smartphones stop being so smart?

It used to be essential to buy the latest handsets but increasingly, entry-level and mid-range handsets seem to meet the majority of users’ needs
  • Alex Meehan
  • May 27, 2023
Connected Magazine

Gaming, guns and virtual value

There is good money to be made through straightforward trades in online virtual goods, as a recent half-million dollar deal proves.
  • Alex Meehan
  • May 27, 2023
Connected Magazine

Apple boldly goes where no VR creator has gone before

The tech giant is expected to unveil a mixed reality headset that has been in development for around eight years. But is its hotly anticipated new device a ‘solution in search of a problem’?
  • Alex Meehan
  • May 25, 2023
Tech

Femtech revolution gets under way in healthcare space

A new initiative is focused on technology that supports women in their health awareness journey. Alex Meehan finds out more
  • Alex Meehan
  • May 8, 2023
In The Kitchen

Meet the woman behind the Waterford chipper where the fish is sustainable, and the spuds are local

Eunice Power’s And Chips in Dungarvan in Co Waterford is a passion project for the chef and businesswoman
  • Alex Meehan
  • May 3, 2023
Connected

Faking it: How AI could be used to fool us all

Could deepfakes – which artificial intelligence can create quickly and cheaply – cause untold damage? Alex Meehan investigates
  • Alex Meehan
  • April 27, 2023
In The Kitchen

In the Kitchen with Barry Sun: ‘Opening Volpe Nera was a big risk, but I felt I had to do it’

Out of his comfort zone when he moved to Ireland to study English, chef Barry Sun Jian immersed himself in the food world here and now runs his own restaurant in Dublin
  • Alex Meehan
  • March 29, 2023
Connected

Lowdown on libel: know your rights regarding online defamation

The same defamation laws that apply to traditional media like newspapers also apply to online content but the high financial cost, anonymous posts and resistance from some social media companies make going down the legal path a very risky proposition
  • Alex Meehan
  • March 25, 2023
Connected Magazine

Why your next smartphone should be secondhand

Smartphones can last up to eight years, so shouldn’t we be using them for far longer than we do?
  • Alex Meehan
  • March 25, 2023
Connected Magazine

Demystifying cyber insurance in a world dependent on technology

It stands to reason that insuring against things going wrong is a good idea. But just what is cyber insurance, and should you have it?
  • Alex Meehan
  • March 24, 2023

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