The History Issue is now shipping.
When the global pandemic halted everyone’s ability to travel and see family, the Manila District in Downtown Los Angeles transported writer Anthony Ocampo to a place where Filipino culture and community is alive and vibrant.
Breakfast in Paris is a short and sweet affair—but this wasn’t always the case.
A Uyghur restaurant in Los Angeles County uses food to bring attention to the genocide in Xinjiang.
The Gulf Coast’s commercial fishing industry is largely white, but Black Americans help create the fishing culture of the American South.
By opening an inquiry into our global history, we can see the reverberations of the past on the present, and arguably, the future as well. The stories in this issue center around the way in which food has been used as a tool of oppression, revolution and even hope. Now shipping to Life & Thyme members.
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An exploration of sake techniques and styles, from brew to cup, as taught by Courtney Kaplan of Los Angeles’ Tsubaki and Ototo.
Through its commitment to biodiverse farming practices and consumer education, Girl & Dug Farm offers a hopeful example for a healthy, flavorful and culturally diverse food system.
A crowdsourced and global directory of farmers, producers, restaurants and purveyors selling the products we all need for cooking at home.
A history of protest in Egypt reveals ties between bread and notions of freedom and human dignity.
Many recipes iconic to American cuisine can be traced back to the native lands of the people who built it, including peanut soup.
In Hawaii, experts look toward an ancient fruit, breadfruit, and old techniques to solve a modern problem.
Los Angeles-based Brazilian chef Victor Vasconcellos of Paulista Deli shares his recipe for Brazilian feijoada.
A club founded on whimsy, comradery and spirit(s), we reimagine the Los Angeles Athletic Club’s 1913 Frank Young Cocktail.
From Badmaash in Los Angeles, a recipe for a versatile classic Indian cauliflower dish with nourishing properties.
From Los Angeles chef Debb Michail, a holiday dish in celebration of Shab-e Yalda, the start of the Iranian winter solstice festival.
From Los Angeles chef Debb Michail, a recipe for a classic Iranian holiday dish in celebration of Shab-e Yalda, the start of the Iranian winter solstice festival.
Cooking with kids teaches little ones lessons about eating and food—and grown-ups learn a few things too.
Featured Contributors
Meher Mirza
Regardless of where it travels, the flatbread known in Indian cuisine as naan shares its gastronomic inheritance with several countries in Asia.
Stef Ferrari
In the not-so-distant future, food is a source of memory, survival, and human connection in this speculative fiction short story.
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
A history of immigration, trade and discriminatory economic policies have made U.S. farms dependent on exploitable labor mostly by Latinx immigrants.
Elena Valeriote
Through its commitment to biodiverse farming practices and consumer education, Girl & Dug Farm offers a hopeful example for a healthy, flavorful and culturally diverse food system.
Oren Peleg
Combined with the effects of climate change, a pricing crisis creates an uncertain future for specialty coffee.
