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Alex Meehan

alexmeehan
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
Tech

Smart homes: using tech to lower your bills

Are you wasting money on power? Alex Meehan investigates if technology could play a part in helping you to cut costs
  • Alex Meehan
  • February 25, 2023
Connected

Driving things forward: How car tech is coming of age

Smart interfaces will change the face of driving long before self-driving arrives
  • Alex Meehan
  • February 23, 2023
In The Kitchen

‘People are generally in awe of Ashford’: Liam Finnegan on becoming head chef at the Mayo castle

The native of Louth returned from England to take up the role of executive head chef at Ashford Castle in Co Mayo, but says it was France that really formed his approach to food
  • Alex Meehan
  • February 1, 2023
Quantum Computing

Quantum classics: sounds from another realm

The connection between music and quantum technologies is deepening. Alex Meehan caught up with Dr Florian Carle to discuss the trend
  • Alex Meehan
  • January 28, 2023
Connected

Does the era of the super app beckon?

How far are we from having a single app that does pretty much everything we could need?
  • Alex Meehan
  • January 28, 2023
In The Kitchen

Danny Africano: “Our job is to feed people, not annoy them with small tastes”

The chef at Lignum in Galway, which is hotly tipped for a Michelin star in 2023, is aiming for generosity when it comes to his menus this year
  • Alex Meehan
  • January 4, 2023
In The Kitchen

The sweet life: Tom and Laura Gannon on Cakeface, their Kilkenny patisserie and cookery school

Having set up their business in 2015, the couple now offer cakes, desserts, coffees and cookery lessons
  • Alex Meehan
  • December 3, 2022
Connected

Does Ireland risk becoming a surveillance society?

As technology makes it ever easier to monitor society, there is growing concern about the potential for abuse, Alex Meehan reports
  • Alex Meehan
  • November 26, 2022
Connected

Life after Stripe and Meta: Techies look to their next move

Recruiters tell Alex Meehan which areas are hot for those looking for a new job
  • Alex Meehan
  • November 25, 2022
Restaurants

‘The old idea that you have to work six days a week and stay open all day to make money is bollocks’

Trevor Moran’s Locust has 36 seats, opens three days a week, doesn’t post menus on its website - and has just been named the best restaurant in America. The Irish chef talks kitchen culture, life in Nashville, and his accidental career in food
  • Alex Meehan
  • November 4, 2022
Cover Story

Beyond human: the rise of the cyborgs and what it means for us all

Is being human enough or is merging with technology the future? Alex Meehan investigates
  • Alex Meehan
  • October 29, 2022
Connected

Will the metaverse bring us closer?

It may be in its infancy, and the graphics are less than inspiring thus far, but metaverse expert Domhnaill Hernon tells Alex Meehan that the metaverse will bring benefits
  • Alex Meehan
  • October 29, 2022
Connected

How much is too much time to spend online?

Is a life lived online good or bad for us? Alex Meehan sets out to investigate
  • Alex Meehan
  • October 28, 2022
Food & Wine

Appley ever after: Rod and Julie Calder-Potts on running Highbank Orchards

The couple have kept their family business in Kilkenny afloat by adding value to their apples, with a decision to go fully organic key to its success
  • Alex Meehan
  • September 30, 2022
In The Kitchen

Karl Whelan: ‘The set-up here means we have to adapt, adapt and adapt some more’

The head chef at Saltwater Grocery is putting his years of experience to work in a tiny space in the Dublin suburbs
  • Alex Meehan
  • September 30, 2022
Connected

Ignoring ESG is like driving blind into the future

Elon Musk may not be a fan, but whether they like it or not, it is time for tech firms to incorporate ESG into their business models
  • Alex Meehan
  • September 24, 2022
Connected

IT security: why you are the weakest link

When fraud occurs as a result of scams and social engineering, it is often end users who are blamed. But are they really at fault? Alex Meehan investigates
  • Alex Meehan
  • September 23, 2022

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