Savinien Caracostea interviews celebrated natural wine maker Anders Frederik Steen for the 20th anniversary issue of Log.

To mark Log’s 20 years of observing architecture and the contemporary city, former guest editors and current editorial protagonists were invited to interview someone whose work resonates with their current thinking or concerns, or even with what keeps them up at night. The conversations they initiated range from designing with AI to AI’s possible future consciousness; from natural French wine to Indigenous Mexican textiles; from building architecture to theorizing architecture; from corruption in the building industry to untold histories.

The Pratt Kitchen pilot event brings together artists, chefs, and cultural figures for a night of conversations and performances to address the increased importance of exploring the ecology, science, art, and politics of food in design disciplines. By offering a deeper understanding of our natural, social and technological environment, the event further introduces the ambitions of the Pratt Kitchen initiative.

Guest edited by Savinien Caracostea and Jan Åman, Log 34 features renowned chefs, including Ferran Adrià, Dan Barber, Massimo Bottura, Magnus Nilsson, Jacques Pépin, and Christina Tosi, as well as critically acclaimed artists like Carsten Höller, Tobias Rehberger, and Rirkrit Tiravanija. In short, countless reasons to focus on food today, from the obvious to the surprising.

The Incidents is a book series based on uncommon events at the Harvard University Graduate School of Design from 1936 to tomorrow copublished by the Harvard University Graduate School of Design and Sternberg Press.

Chef Thomas Keller launched Finesse to provide additional insight into the guest experience at his restaurants and for a larger audience of conscientious diners. Savinien was invited to contribute to the ‘Senses Issue’, writing about Edible Architecture and his pastry installations.