In Conversation With Dominique Crenn
At Atelier Crenn in San Francisco, Chef Dominique Crenn uses her restaurant as a platform to tell stories and push boundaries, both at the table and in society.
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The Sustenance of Space: Part 3
At the Kennedy Space Center, NASA researchers look ahead to determine the long-term needs and sustainability of their experiments––growing plants on Mars.
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The Sustenance of Space: Part 2
In part two of a three-part series on NASA's food programs, the Life & Thyme team travels to the Kennedy Space Center to learn about growing food on orbit.
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The Sustenance of Space: Part 1
At the Kennedy Space Center, NASA researchers undertake a series of experiments designed to determine the conditions necessary to grow plants in space.
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A Journey in Memphis
In and around Memphis, Tennessee, Chefwear and the chefs who helm the city’s restaurants celebrate the past, present and future through culinary efforts.
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‘Tis Tamales Season
At Los Angeles' Broken Spanish, Chef Ray Garcia recalls growing up with traditional tamales and today elaborates on the Mexican holiday dish in the kitchen.
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The Emmy Awards Governors Ball
Patina Restaurant Group and L.A. Kitchen work behind the scenes to produce one of Hollywood’s most glamorous evenings in a sustainable, socially conscious way.
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Turning Over a New Leaf
Ten years after its initial launch, sweetgreen continues to hone its mission of connecting healthful, accessible food options to markets around the country.
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Follow That Fungi
Outside Seattle, Washington forager Sunny Diaz and her truffle-hunting canine, Stella, sniff out the best in Oregon truffles for local chefs.
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Tamales, Tortillas and Time
A love of cookbooks gives a glimpse into history, formation of culture and nuances of Mexican cuisine.
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Entrepreneurial Spirit
In partnership with Bruichladdich Distillery, Life & Thyme sits down with the father and son behind Los Angeles Athletic Club to talk whisky, entrepreneurship and the open waters.
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For the Love of the Job
As the food world evolves, our perception of the individuals who dedicate themselves to the hospitality industry should too.
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