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Commentary

2020 in Review

2020 in Review

A reflection on our work, the lessons we learned, and what’s next for Life & Thyme.

The Roots of Regenerative Agriculture

The Roots of Regenerative Agriculture

Founded on practices of Indigenous and Black farmers, a promise for the future of farming.

Winter Is Coming: Restaurants Face-Off With Shutdowns and Congress

Winter Is Coming: Restaurants Face-Off With Shutdowns and Congress

A conversation with Camilla Marcus, founder of New York City’s west~bourne and co-founder of ROAR, and Oyster Sunday’s Elizabeth Tilton provide perspective on the needs and challenges of the restaurant industry nine months into the pandemic.

From Amman to Tokyo, Reflecting on a Year of Change

From Amman to Tokyo, Reflecting on a Year of Change

In this entry of Covid Diaries, Leen Al Zaben, a culinary consultant, writer and photographer from Amman, Jordan, shares her experience with finding respite while quarantining in Tokyo with her family.

Portraits From a Pandemic: Woon Kitchen

Portraits From a Pandemic: Woon Kitchen

In Los Angeles, Keegan Fong of Woon Kitchen shares his experience as a restaurateur during the Covid-19 pandemic.

No Path To Survival for Independent Restaurants Without Rent Relief

No Path To Survival for Independent Restaurants Without Rent Relief

In Los Angeles, Andrea Borgen Abdallah, the general manager and owner of Barcito, puts forth the case for saving restaurants during COVID-19 in this candid op-ed following the closure of the city’s dine-in service.

Sowing the Future of Food Systems

Sowing the Future of Food Systems

Contemporary food studies programs are increasingly addressing the multifaceted challenges of food and its politics, including social justice, food sovereignty, and environmental sustainability.

Culinary Schools Adapt to a Changing Restaurant Landscape

Culinary Schools Adapt to a Changing Restaurant Landscape

The COVID-19 closures cause and accelerate the evolution of culinary education.

Plenty: A Short Story

Plenty: A Short Story

In the not-so-distant future, food is a source of memory, survival, and human connection in this speculative fiction short story.

It’s Time To Stop Calling It East Indian Cuisine

It’s Time To Stop Calling It East Indian Cuisine

For decades, Indian cuisine in Canada has been labeled East Indian—a misnomer born out of colonial ignorance. Now, it’s time for a change.

Culinary Colonization

Culinary Colonization

In Bristol, England, the deep roots of Jamaican cuisine and it’s often-copied culture serve as an example of just how detrimental cultural appropriation really is.

Pasta Grannies Take Tradition Digital

Pasta Grannies Take Tradition Digital

Pasta Grannies creator Vicky Bennison on the appreciation for tradition in the modern age.

How Immigration and Trade Policy Have Shaped U.S. Agriculture

How Immigration and Trade Policy Have Shaped U.S. Agriculture

A history of immigration, trade and discriminatory economic policies have made U.S. farms dependent on exploitable labor mostly by Latinx immigrants.

Citrus for Sourdough, Eggs for Yeast

Citrus for Sourdough, Eggs for Yeast

A pandemic exposes issues in our food supply chain, but encourages alternative long-term solutions, including barter systems.

An Artisanal Miller’s Guide to Flour for Home Bakers

An Artisanal Miller’s Guide to Flour for Home Bakers

Professional miller Jill Brockman-Cummings of Janie’s Mill in Illinois provides a practical flour education for the home baker.

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