The Industry Issue is now shipping.
White truffles are becoming even more of a rarity as global warming damages their habitat.
At Bell’s in Los Alamos, Greg and Daisy Ryan empower their staff through creating a new kind of kitchen culture.
A restaurateur reflects on how the struggle to save restaurants also threatens to kill them.
In Alaska, the absence of Indigenous restaurants is a result of food scarcity, unique laws, and the protecting of tradition.
In The Industry Issue, we explore how the industry turned to support their communities and used this moment to fight for a better and more equitable future for workers, purveyors, farmers, fishermen and beyond.
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As the year comes to a close, the Life & Thyme editors reflect back on the stories we published in 2021.
Independent fishermen have always fed Argentina—until an industry for export pushed them to the margins. Today, they struggle to reclaim control of their oceans.
A crowdsourced and global directory of farmers, producers, restaurants and purveyors selling the products we all need for cooking at home.
Think eating out is back to normal? Not quite. With supply chains backlogged and labor shortages, we talk to a chef, farmer and a food service distributor about the struggle to get ingredients to the plate.
Mainstream media—and even Michelin-starred chefs—have touted the environmental benefits of eliminating meat from our diets. But what if the ecological reality is far more complex?
In Los Alamos, Bell’s honors its Santa Ynez Valley roots through their commitment to local farmers and involvement in the community.
A riff on the cold brew tonic, this cocktail will delight you with its bright citrus notes that complement the 14 different botanicals that compose the gin all while being lifted with a bold, but perfectly balanced espresso.
This is a more modern way of experiencing a grasshopper using chocolate, mint, and a touch of amaro, which makes it more well-rounded than the usual vibrant green cocktail most are used to.
The Red Heering is a cocktail made with beet-infused gin, which was the first infusion made at Portland's Kachka.
The Festive Feels is easy to prep, making it perfect for the home bartender to recreate during the holidays. It can be created with any spirit, so it’s very versatile while utilizing any old red wine that might be past its prime to drink, making it quite sustainable.
The coquito, a punch-style cocktail made with coconut and cinnamon, is made in nearly every household in Puerto Rico during the holidays.
Featured Contributors
Samanta Helou Hernandez
In Mexico, Bertha Gonzalez commemorates the tenth anniversary of her tequila brand, Casa Dragones, with some of the country’s most notable culinary women.
Ferron Salniker
Think eating out is back to normal? Not quite. With supply chains backlogged and labor shortages, we talk to a chef, farmer and a food service distributor about the struggle to get ingredients to the plate.
Elena Valeriote
Through grazing-based viticulture, Antiquum Farm demonstrates that guiding farm animals to graze within vineyards lends a truer sense of terroir to wine, while also pushing the conversation about regenerative agriculture forward not only for grape growers, but for all farmers.
Oren Peleg
Combined with the effects of climate change, a pricing crisis creates an uncertain future for specialty coffee.
Carly DeFilippo
Mainstream media—and even Michelin-starred chefs—have touted the environmental benefits of eliminating meat from our diets. But what if the ecological reality is far more complex?
Julie Kunen
An examination of ancient grains and their role in the American diet.
