Articles by Wendell Steavenson
Consumer demand shows we want to be better at recycling. We worry about plastic and anguish over what goes in which bin. But how effective is it?
“What the French call gastronomy—quality ingredients in season—is like our daily food in Syria”
Welcome to the capital of deep-fried leftovers
If you are what you eat, then Mimi Sheraton is everything
One man above all came to embody the notion of what it is to be a French chef—so I went to his restaurant
Wendell Steavenson / March 20, 2018
The French love couscous. But what is it—grain, pasta or neither?
From Aztec chocolate to soup kitchens for migrants, in Sicily, innovation is traditional
Wendell Steavenson / January 24, 2018
As consumers, we increasingly ask about the provenance of our meat and fish. Less so about our fruit and veg
When my brother rang to tell me he had got engaged to his girlfriend I said, “Congratulations! Can I make the wedding cake?”
Wendell Steavenson / September 13, 2017
In a humble village near Roscoff, Brittany, François Seité continues a long tradition of onion farming