Can Unilever’s Paul Polman change the way we do business?
Why the chief executive is determined to make his company environmentally sustainable
Safety first: parenting in an age of terrorism
‘A 10-year-old in western Europe is probably the safest demographic since man first walked upright, but try telling that to your brain’
Can Unilever’s Paul Polman change the way we do business?
Why the chief executive is determined to make his company environmentally sustainable
Big decision ahead? Just roll the dice . . .
‘Most of us could do with a little more randomness in our lives’
Why I’m making loans to PC World
‘‘An assistant helpfully pointed out a “cashback” offer that put it within our price range. It was only as we went to pay that it became clear it would be some time before we got the cash back’’
‘I started the Algerian ice-hockey team’
‘Our biggest challenge is that often our players have never even met each other’, says Karim Kerbouche
Five of the best: London night markets
Street food is now a flourishing part of the capital’s late-night economy
The Inventory: Chef Clare Smyth
‘Food waste is the biggest disrespect you can show the animal, farmer and planet’
Drifters Wife, Portland, Maine, US: European in scale and approach
‘The chicken galantine did full honour to the state that cares about beans more than any other’
Grey matters: Sauvignon Gris
‘Sauvignon Gris is greatly in vogue thanks to its having a softer appeal and perfume than Sauvignon Blanc’
Honey & Co recipes: flame-grilled food
Charcoal cooking is the most mouth-watering way to bring out the flavours of the Middle East
London pizzerias — not a pineapple in sight
‘Young businesses are going back to the street-food roots of the pizza and rediscovering its unpretentious delight’
Hot spice, cold comfort: Sichuan starters
These easily assembled cold appetisers show an unexpected side to familiar ingredients and use the twin hallmarks of Sichuan cuisine, chilli and the local pepper
Memories are made of molasses
When an anthropology professor recreated a favourite childhood recipe from his grandmother’s kitchen, he helped his six-year-old daughter to ‘remember’ someone she had never met
Don’t throw our bins away
‘Bins show that a society has a well-funded and well-organised state, where levels of trust are high’
How London’s Foundling Hospital defied ‘gruel stereotypes’
An exhibition reveals that while workhouses doled out gruel, babies taken in by the hospital in the 1800s were surprisingly well fed
How America became a global cheese power
Forget about orange plastic slices. A new breed of young, edgy cheesemonger is transforming the way that Americans eat their cheese
Meet the people saving Soho’s restaurants
Crossrail is coming, rents are rising. But London’s heartland is still home to some of the best restaurants and bars
Barack Obama: anthropologist-in-chief
‘Obama’s formative experience as a cultural outsider makes him almost unique among US presidents’
Why central bankers shouldn’t have skin in the game
‘Yes, incentives matter. But they often matter for all the wrong reasons’
Facebook photos: snap judgments
‘How dare Facebook’s twentysomething techies, with a hinterland that barely stretches back to the first “Star Wars” movie, erase moments of history?’
Cucina.eat and Lo Scoglio offer superlative Sardinian settings
‘Our table was so close to the rocks that we could almost have gone shrimping from it’
Riesling rising
‘The summer of 2015 was so warm and dry that vintners worried the vines would “shut down” and the ripening process stall’
Recipe: sardines with roasted tomatoes and crispy pitta
After a hard day at work, this dish will take you back to the shores of summer
How does your GDP grow?
‘Countries plagued by ageing populations might find that the swelling ranks of robots offset those vanishing workers’
The Inventory: Australian actor Toni Collette
‘Ambitions? Cook well, meditate, play the piano, learn the cello, write and direct . . . ’
