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The violence of 1967 altered US race relations for ever. Patti Waldmeir returns to her hometown to see what’s changed
Director’s latest charitable project helps traumatised childen in South Africa and Rwanda tell their stories
‘A calculated emoji is worse than nearly anything you could do on your phone – or, possibly, in your life’
‘Many voters prefer to flock to entertaining stories that are (at best) partisan and (at worst) deliberately fake’
The US photographer Abelardo Morell uses a camera obscura to pay tribute to the great English painter
‘They pocketed anything with a tech company logo on it — Amazon T-shirts, Dropbox tote bags’
‘Partisans gather on social media to root for their candidate in a debate, almost as if it were a boxing match’
‘I’d like to come back as a woman; that would be neat, to see how you all think’
‘Watching the reality TV show, it looks like today’s female role models are self-absorbed wannabes’
These seemingly pristine landscapes shed light on a secret history of human intervention and natural catastrophe
‘British citizens travelling to the US don’t need a visa — we get a visa waiver. I was surprised to find out that I was not part of that “we” ’
Some tech start-ups strain the limits of what it means to be ‘tech’ or a ‘start-up’
‘A sweet scent and a suffusing sweetness remain the hallmarks of Lebanon’s finest red wines’
A new bar aims to be a standard-bearer for ’zero-waste’
From Rome to Reykjavik, where to find the tastiest scoops
Two very different menus that reveal distinctive cuisines
Even today, the national dish of skint students across the land is that corner-shop staple — a tin of Heinz on a slice of Mother’s Pride
Get your food in focus with advice from professional photographer Patricia Niven
‘Today’s cacophony of competing voices is more akin to 19th-century pamphleteering than the media of 50 years ago’
‘It’s a shock to discover that having even a twinge of doubt about the May cabinet might place someone on the treason spectrum’
‘I bought a fur coat with my first pay cheque; it lived better than I did for years’
‘Half the experience of the soup is lifting the lid and rinsing the nostrils with the aromas — it’s achingly subtle and invites contemplation’
‘Wines made with grapes dried for the full three months acquire compelling yet disconcerting asperities’
These buzzy outdoor spaces have a wide offering of food choices, from tacos to sushi
The Michelin-starrred, F-word-fuelled chef explains why his appetite for success has never been stronger
They are the newest recruits to the country’s preschools — but should androids really shape children’s minds?
‘We were shown a film covering key French themes. A bureaucrat made a bureaucratic speech. Then we sang the Marseillaise’
‘Sometimes the most memorable part of the meal will be the sides: those elements that add interest, texture and context to the meal’
As the first European retrospective of his work opens later this month, Claire Holland considers his themes and influences
‘I am roused, act, fall into despair, grow lazy, am roused again’
‘On top of all the words stored in your brain, you also have 4,000 celebrities. That’s a big chunk of neural real estate’
‘City leaders are now teaming up across the nation to provide an alternative power channel, away from Washington’
There really has never been a better time to be a beer drinker
‘Down these steps every plate of food must travel, from amuse-bouches to petits fours. Service here is an extraordinary feat’
‘Pessac-Léognan tends to be denser, more food-friendly and oakier than the Sauvignons of the Loire’
Where to find steaks cooked over wood fire and ceps that are as big as an arm
Forget flying cars or humanoid robots. The most disruptive inventions are often cheap, simple and easy to overlook
