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.
127 Stories
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.
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.
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.
Spice Chronicles: Turmeric
Turmeric—a versatile, powerful and nourishing spice—adds flavor to this almond milk recipe created by Nicole Gulotta, author of the cookbook, Eat this Poem.