The DNA of Dreams at Somni
In Los Angeles, Chefs José Andrés and Aitor Zabala make dreams a reality at their new restaurant, Somni.
131 Stories
The Brotherhood of LA’s Mulholland Distilling
In Los Angeles, Walton Goggins and Matthew Alper prove stories can be told in many ways with their spirits brand, Mulholland Distilling.
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.
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.
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.
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.
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.
‘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.
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.
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.
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.
Tamales, Tortillas and Time
A love of cookbooks gives a glimpse into history, formation of culture and nuances of Mexican cuisine.