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Food

If You Build It, They Will Come

If You Build It, They Will Come

At Bell’s in Los Alamos, Greg and Daisy Ryan empower their staff through creating a new kind of kitchen culture.

Louisville’s Grales Fights To Reopen and Reinvent

Louisville’s Grales Fights To Reopen and Reinvent

One Louisville craft beer bar and all-day café’s journey navigating closing and reopening during Covid, despite the lack of government assistance.

The Challenges of Serving Indigenous Cuisine in Alaska

The Challenges of Serving Indigenous Cuisine in Alaska

In Alaska, the absence of Indigenous restaurants is a result of food scarcity, unique laws, and the protecting of tradition.

Artisan Fishermen Reconnect Argentina To Its Oceans

Artisan Fishermen Reconnect Argentina To Its Oceans

Independent fishermen have always fed Argentina—until an industry for export pushed them to the margins. Today, they struggle to reclaim control of their oceans.

Northern Basque Country’s La Légende Walks the Walk of Local

Northern Basque Country’s La Légende Walks the Walk of Local

In the French Basque Country, a former Parisian is redefining what it means to run a sustainable restaurant.

Voices from the Food Supply Chain

Voices from the Food Supply Chain

Think eating out is back to normal? Not quite. With supply chains backlogged and labor shortages, we talk to a chef, farmer and a food service distributor about the struggle to get ingredients to the plate.

Making the Case for Regenerative Ranching

Making the Case for Regenerative Ranching

Mainstream media—and even Michelin-starred chefs—have touted the environmental benefits of eliminating meat from our diets. But what if the ecological reality is far more complex?

How Two Mills in the Pacific Northwest Are Revolutionizing the Business of Flour

How Two Mills in the Pacific Northwest Are Revolutionizing the Business of Flour

Two regional flour mills in Skagit Valley, Washington, are revitalizing local grain farming communities with their hyperlocal and sustainable flour businesses, challenging the commodity wheat market.

Honoring Locality With Bell’s

Honoring Locality With Bell’s

In Los Alamos, Bell’s honors its Santa Ynez Valley roots through their commitment to local farmers and involvement in the community.

Developing a Network of Agripreneurs Grounded in African Ingredients

Developing a Network of Agripreneurs Grounded in African Ingredients

Local Village Foods provides a case for sustainable food business as a means of driving economic activity across expansive lands in collaboration with the peoples who occupy them.

Fighting Food Insecurity with Art and Activism in Newcastle upon Tyne

Fighting Food Insecurity with Art and Activism in Newcastle upon Tyne

How a grassroots movement in Newcastle upon Tyne aims to solve food insecurity by highlighting parallels between 1740 and today.

Is Wheat Really To Blame?

Is Wheat Really To Blame?

An examination of ancient grains and their role in the American diet.

What’s the Dish: Dacha 46’s Pelmeni

What’s the Dish: Dacha 46’s Pelmeni

In this edition of What’s the Dish, Jessica and Trina Quinn of Dacha 46 share the story of the pelmeni on their menu.

What’s the Dish: Birdie G’s Relish Tray

What’s the Dish: Birdie G’s Relish Tray

In this installation of What’s the Dish, Birdie G’s Chef de Cuisine Matthew Schaler digs into a menu mainstay, the Relish Tray.

What’s the Dish: Bar Le Côte’s Dry Aged Kampachi Crudo

What’s the Dish: Bar Le Côte’s Dry Aged Kampachi Crudo

In this edition of What’s the Dish, we dive into Bar Le Côte’s Dry Aged Kampachi Crudo with Executive Chef and Co-Owner Brad Mathews.

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