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Food

A Relationship with Tacos: Diego’s Taqueria Serves and Perseveres

A Relationship with Tacos: Diego’s Taqueria Serves and Perseveres

In Kingston, New York, Diego’s Taqueria faces the modern challenges with classic hospitality and community focus.

Viewing this Moment through Chef Chris Williams’ Eyes

Viewing this Moment through Chef Chris Williams’ Eyes

Chef Chris Williams of the Houston institution Lucille’s talks about what the Black Lives Matter movement means to him in this moment.

In South Africa, a Virus Brings a Community Together

In South Africa, a Virus Brings a Community Together

In South Africa’s Cape Winelands, a village is unified with a feeding initiative largely under the leadership of chefs who look toward recovery and a more secure future.

The State of Seafood with Providence’s Michael Cimarusti

The State of Seafood with Providence’s Michael Cimarusti

In Los Angeles, Chef Michael Cimarusti of Providence describes the struggles and potential solutions facing the seafood industry.

HomeState’s Mission to Nurture Its Neighbors

HomeState’s Mission to Nurture Its Neighbors

In Los Angeles, HomeState aims to care for its community and staff in response to the Covid-19 crisis.

I Love You… to Death

I Love You… to Death

Researcher Lenore Newman shares experience and insights from the writing of her new book, Lost Feast: Culinary Extinction and the Future of Food.

Smallhold Encourages Grow-Your-Own Mushrooms

Smallhold Encourages Grow-Your-Own Mushrooms

Smallhold—New York City’s first and only organic mushroom farm—is adapting to customer needs during Covid-19 with grow-your-own kits.

Hospitality PR Reacts to Covid-19

Hospitality PR Reacts to Covid-19

The industry of hospitality public relations has adapted to unique and unprecedented client needs during Covid-19.

The Upside of Extinction

The Upside of Extinction

Throughout history, humans have consumed some foods to extinction. Foragers like Pascal Baudar suggest we can harness that impulse for environmental good.

The Farmer and The Chef

The Farmer and The Chef

In New York, the professional partnership between farmer Zaid Kurdieh of Norwich Meadows and Chef Suzanne Cupps of 232 Bleecker is a model of mutual support during the COVID-19 crisis.

Pondering the Pantry

Pondering the Pantry

During the coronavirus quarantine in Italy, locally-made products offer a window in the world of the past, and invite questions about the future of food.

All Time for End Times

All Time for End Times

Los Angeles restaurant All Time adapts its daily operations to feed their community in a post-COVID-19 world.

Billion Oyster Project Builds on Centuries of New York History

Billion Oyster Project Builds on Centuries of New York History

In New York, Billion Oyster Project seeks to restore and build upon a historic legacy of the oyster industry in the city.

Grocery Workers: The Essentials

Grocery Workers: The Essentials

The coronavirus crisis emphasizes that grocery workers around the country are essential to our food system.

When the Rain Doesn’t Come

When the Rain Doesn’t Come

In Australia, Drought Angels organize to provide assistance and relief to small farmers. In Los Angeles, Chef Curtis Stone supports their efforts with his celebrated restaurant, Maude.

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