Life & Thyme Post: The Legacy Issue
The winter issue of Life & Thyme Post explores the concept of legacy, reflecting on what we’ve inherited, and what we will leave behind.
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Los Angeles, CaliforniaChef Akira Hirose Creates a Beautiful Memoir and Honors Japanese Angeleno History with Azay
After 40 years of defining Japanese French cuisine all around the world, Chef Akira Hirose celebrates his homecoming in Little Tokyo, Los Angeles.
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ItalyThe Women Responsible for Italian Rice—and Workers’ Rights
The legacy of Italy’s mondine—the women who historically weeded the country’s many rice fields—is agricultural, cultural, culinary, and above all, political.
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New MexicoThe Personal, the Collective, and the Communal
For Moises Gonzales and members of the Genízaro community, foodways acknowledge their mixed Indigenous background, which is one of sovereignty, self governance and joy.
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Los Angeles, CaliforniaGuide to Los Angeles’ Chinatown
A guide to where to eat in Los Angeles’ Chinatown from Steep’s Samuel Wang
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Gullah Geechee Home Cooking’s Chicken Perloo
Chicken perloo is a mouthwatering reminder of the importance of chicken in Lowcountry and Gullah Geechee cooking.
Introducing
A crowdsourced and global directory of farmers, producers, restaurants and purveyors selling the products we all need for cooking at home.
In New Orleans, Hospitality Workers Are Building Union Power
In New Orleans, restaurant workers are unionizing with Unite Here—and in the process, challenging the South’s history of racialized labor exploitation in food.
Okra’s Journey To and Through the American South
Tracing okra’s journey to Southern staple status means acknowledging the vegetable’s West African roots—and the people who brought it here.
Chef Nina Compton on Building a Home and Legacy in New Orleans
In New Orleans, Chef Nina Compton remains true to her roots and paves the way for other chefs to do the same.
Featured Recipes
For the Home Cook
Gullah Geechee Home Cooking’s Chicken Perloo
Chicken perloo is a mouthwatering reminder of the importance of chicken in Lowcountry and Gullah Geechee cooking.
Bamia (Okra Stew)
A recipe for bamia, an East African okra stew from Eritrean chef, Menal Ghebremeskel Kidane.
Reem Assil’s Chocolate Chip-Tahini Cookies
Chef Reem Assil's Arab take on the classic chocolate chip cookie.
Featured Contributors
Samanta Helou Hernandez
Bertha Gonzalez Brings Friends to Celebrate Ten Years of Tequila
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
Where To Eat In The San Gabriel Valley According to Kato’s Jon Yao
Acclaimed Chef Jon Yao of Kato shares his childhood haunts and new favorite places to eat and drink in the San Gabriel Valley.
Elena Valeriote
The Women Responsible for Italian Rice—and Workers’ Rights
The legacy of Italy’s mondine—the women who historically weeded the country’s many rice fields—is agricultural, cultural, culinary, and above all, political.
Oren Peleg
Coffee in Crisis, Part Two: The Cost of our Morning Cup
Combined with the effects of climate change, a pricing crisis creates an uncertain future for specialty coffee.
Carly DeFilippo
Making the Case for Regenerative Ranching
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
Is Wheat Really To Blame?
An examination of ancient grains and their role in the American diet.
