The Hare is a travelling food project by Fiona Hallinan and Katie Sanderson, that started in 2013 as part of The Worker's Cafe at Temple Bar Gallery and Studios in Dublin.
The Hare is named in honour of a ship and it is a moveable project. It has been realised in Temple Bar Gallery and Studios and the Irish Museum of Modern Art in Dublin, and in the Centre Culturel Irlandais in Paris.
Fostering new work is an important part of each realisation of The Hare. From commissioning structures to be housed in, setting up events and inviting guest speakers, to screenprinting our aprons, The Hare acts as a catalyst and occasionally a support for other new projects.
Photo by Katie Sanderson of staff meal at The Hare
The Worker's Cafe
As part of Temple Bar Gallery and Studio's (TBG+S) 100 year commemoration of the 1913 Lockout, The Worker's Cafe turned the gallery into a social space providing an opportunity for artists to earn money in ways which related to their practice. This manifested as a series of artist-led workshops that were delivered in the gallery on a daily basis over three weeks. Artists delivered these workshops in response to a call-out and the exhibition budget was used to pay them a set fee. The workshops were attended by members of the public who could book a place in advance, paying a €5 fee to attend.In addition to the artist-led workshops, talks were scheduled that would provide resources to artists, including Visual Artists Ireland clinics and one-on-one mentoring.
Abacus made from avocado stones by Fiona Hallinan
The S. S. Hare
During The Hare Cafe, we invited the researchers behind history website Come Here To Me to Temple Bar Gallery and Studios to present a talk on The Hare, a ship that provided provisions to Irish workers striking in the 1913 Lockout, and which we named the cafe in honour of.
An article from Come Here to Me
On 27 September 1913, the S.S Hare arrived in Dublin from Salford, loaded with food and supplies intended to assist the families of those locked-out by William Martin Murphy and other Dublin employers. This was to be the first of several ships sent to Dublin by the British trade union movement.
The S.S Hare was built in Glasgow in 1886, but was owned by George Lowen of Manchester at the time of the Dublin dispute. Ironically, the Hare was involved in a labour dispute of its own at the time, as the Pomona Docks where the ship sat ready to sail to Dublin was entangled in a dispute involving the right to union recognition. Incredibly, trade union leaders in Manchester convinced the men at the docks to break their own strike temporarily, and, as Padraig Yeates has noted, “a deal was struck: the ship would be released with its return consignment of empty Guinness tasks, provided it also took the food for the city’s strikers. By 5 p.m. on Friday the Hare had left Salford on its historic voyage.”
An enthusiastic crowd greeted the ship in Dublin, and on board were leading British trade unionists, one of whom would inform the crowd that “we recognise that your fight is our fight and we are going to stand by you until it is won.” A journalist with The Irish Times noted that there were varying degrees of poverty evident in the crowd, ranging from “the wan dweller in some noisome tenement” to “the carter’s wide, who had a bonnet as well as a shawl.” Food was distributed to all who had union issued vouchers, though many poor Dubliners without such vouchers gathered too.
What became of the Hare? In December 1917, as the ship was sailing from Manchester to Dublin once more, it was torpedoed and sunk seven miles east of the Kish lighthouse. This attack was carried out by the German submarine, U62. Sadly, twelve lives were lost in this attack. Five of those killed were born in Dublin.
3-in-1 at The Hare cafe. Clockwise from top left to right, at Centre Culturel Irlandais, Paris, photo by Roseanne Lynch, at TBG+S, photo by Rincy Koshi, at Irish Museum of Modern Art, photo by Joanne Cronin, at Centre Culturel Irlandais, Paris, photo by Roseanne Lynch.
The 3-in-1 is the primary dish of The Hare, a board with bread, dips and vegetables. We wanted to make a plate of food that would provide as much substance, excitement and kaleidoscopic colour as possible on a plate, while utilizing the freshest ingredients we could get each day. We worked with number of small producers, growers and suppliers and the menu comprised only one or two things a day.