The Dessert Crisis

IMAGE: Albert Adrià’s falling chocolate trunk filled with frozen chocolate powder, on a forest floor of lime-and-mint yogurt, with almond praline, puffed quinoa, and green-pistachio streusel, via. In this week’s New Yorker, Adam Gopnik has a lovely article...

Designing Future Food: A Glass House Conversation

Just a quick note to say that this week I’m hosting an online Glass House Conversation on the topic of food design. My question — which is open to anybody who wants to respond — is about how we should invest in food design R&D, in order to make sure we take...

The Return Of The Agricultural Unconscious

At the recent Thrilling Wonder Stories all-day speculate-athon, Geoff Manaugh and I ended up speaking as part of the “Counterfeit Archaeology” panel, alongside designers Dunne & Raby. To explore this concept of creating alternative artifacts and...