How to Understand Land in Hawaii
At ‘Alohilani Resort in Hawaii, appreciation for the land is about more than accommodating the many tourists who visit the state; it’s about legacy and longevity.
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Pioneering Values-Led Business with Ben & Jerry’s
A pioneer in values-led business practices, Vermont-based Ben & Jerry’s continues to make social impact with its innovative products, as well as partnerships in its supply chain.
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In Defense of Fettuccine Alfredo
Regardless of origin, fettuccine alfredo has a rich history befitting of the dish on both sides of the Atlantic.
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Raising a Chef
What’s it like to raise the future leaders of the food industry? We asked the parents of accomplished chefs to share their stories.
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San Francisco, CaliforniaEspresso at Home with James Freeman
In partnership with La Marzocco Home, Blue Bottle Coffee founder James Freeman talks about the journey of specialty coffee—from farms to cafés to home kitchen.
Food Stories for the Culturally Curious.
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Raising a Chef
What’s it like to raise the future leaders of the food industry? We asked the parents of accomplished chefs to share their stories.
“The problem with me is I love what I do. I love all these different aspects of it. So it’s not like going to work. In my head it’s always, ‘How can we do it better?’” »
Wolfgang Puck
Human Capital at Umber Ahmad’s Mah-Ze-Dahr
In New York City, James Beard Award semifinalist Umber Ahmad implements a strategic business model to create accessible luxury in her pastries at Mah-Ze-Dahr.
Creativity and Practicality with Chef Nyesha Arrington
Los Angeles Chef Nyesha Arrington discusses art, preparation and the importance of purpose in her work as one of the leaders in her community and industry.
Voices of an Evolving Neighborhood
In Los Angeles, Valerie Gordon of Valerie Confections guides us through the Historic Filipinotown neighborhood, illuminating its past, present and future finds.
The Latest From
The Journal
Thoughts, ramblings, and #BTS by the L&T Editorial Staff.
Contributor Spotlight: Carly DeFilippo
Carly DeFilippo is a writer and creative content strategist based in NYC. She's also one of our veteran contributors.
Contributor Spotlight: Nicole Ziza Bauer
Today, we check in with Nicole Ziza Bauer, a contributor to Life & Thyme as a writer and one-time guest editor.
Introducing our latest theme: Sweets
We sent our contributors on a mission: give us your stories about sweets, sugar and confections of all cultures and kinds.
The Migrant Kitchen: Season 3 Trailer
The new season of The Migrant Kitchen premieres November 7 on KCET/PBS.
Now Streaming
The Migrant Kitchen: Season 3
Watch the third season of our Emmy-winning documentary series, The Migrant Kitchen.
Watch Now
Featured Contributors
Cesar Diaz
A World of Doughnut Exploration
A tradition of fried treats in the form of doughnuts can be found all over the world; we explore just a few of these sweet iterations.
Jaime Lewis
Nature vs. Nurture
In Paso Robles, California, chef Eric Olson applies a philosophy of embracing the wild at Allegretto Vineyard’s restaurant, Cello.
Lauren DeFilippo
The Culinary Paper Trail of Rabelais Books
For owners Don and Samantha Lindgren of Rabelais Books in Biddeford, Maine, culinary texts are their bread and butter.
Nicole Bravo
Roots: A Common Crop Unites in San Diego
At San Diego’s New Roots Community Farm, a group of refugees shape a diverse urban community garden, united across cultures by a common crop: amaranth.
Nicole Ziza Bauer
How to Understand Land in Hawaii
At ‘Alohilani Resort in Hawaii, appreciation for the land is about more than accommodating the many tourists who visit the state; it’s about legacy and longevity.
Jim Sullivan
The Migrant Kitchen Desserts
In three California cities, chefs from our documentary series The Migrant Kitchen share their dessert recipes from cultures around the globe.
