A reflection on our work, the lessons we learned, and what’s next for Life & Thyme.
Founded on practices of Indigenous and Black farmers, a promise for the future of farming.
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.
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.
In Los Angeles, Keegan Fong of Woon Kitchen shares his experience as a restaurateur during the Covid-19 pandemic.
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.
Contemporary food studies programs are increasingly addressing the multifaceted challenges of food and its politics, including social justice, food sovereignty, and environmental sustainability.
The COVID-19 closures cause and accelerate the evolution of culinary education.
In the not-so-distant future, food is a source of memory, survival, and human connection in this speculative fiction short story.
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.
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 creator Vicky Bennison on the appreciation for tradition in the modern age.
A history of immigration, trade and discriminatory economic policies have made U.S. farms dependent on exploitable labor mostly by Latinx immigrants.
A pandemic exposes issues in our food supply chain, but encourages alternative long-term solutions, including barter systems.
Professional miller Jill Brockman-Cummings of Janie’s Mill in Illinois provides a practical flour education for the home baker.