Words express the philosophy of the restaurant, the support of the team, the respect of both guest and staff. General Manager Katie Bell shares her experience with the importance of language in hospitality life.
The idea of terroir is an evolving one in today’s food industry. Contributor Carly DeFilippo explores what it means to have a sense of place when it comes to the palate.
Throughout history, countless figures have contributed to shaping the culinary landscape we enjoy today—but only a handful get the credit.
In the United States, the disparity between communities with access to fresh, healthy food is substantial; real change will require education to empower consumers, and to change buying patterns.
In Lebanon, filmmaker and Life & Thyme contributor Marco Bollinger discovers a city of displaced Syrians intent on preserving their traditions.
Katie Bell, General Manager of New York City's Agern restaurant, recounts the industry response and recovery from an unexpected disaster.
As the food world evolves, our perception of the individuals who dedicate themselves to the hospitality industry should too.
Literary history has long been intertwined with imbibing. Contributor Nicole Gulotta examines the good, the bad and the misguided outcomes of some of the world’s most famous writers.
In France, service style may seem unorthodox to some, but the culture is commonly accepted in a country with high reverence for its cuisine.
In her most recent column, Bone Deep, contributor Deepi Ahluwalia examines how our appreciation of flavors—and our acceptance of one another—can evolve.
With attention to ethics, sustainable sourcing, and the future of the industry, slow fashion and slow food share tenets and long term goals.
In Los Angeles, writer/photographer Deepi Ahluwalia and Life & Thyme collaborated to present Doyenne: Female Force in Food to benefit Planned Parenthood.
Around the world, the close of the year may be signified by different customs, ceremonies or dishes, but the sentiment of peace and love is the same.
In the culinary world and beyond, the difference between influence and appreciation collide in questions of cultural appropriation.
A look at some of the foods we casually enjoy today, their long histories, and deep cultural associations.