In Conversation With Dominique Crenn
At Atelier Crenn in San Francisco, Chef Dominique Crenn uses her restaurant as a platform to tell stories and push boundaries, both at the table and in society.
Bite and Burn
Heat finds its way in many forms and flavors around the world; fiery dishes take the forefront of various multicultural cuisines.
The Hero’s Journey
In North America, indigenous ingredients may share a place of origin, but have quirky and individual backstories uniquely their own.
When Pasta Speaks
A conversation about the culture of pasta with Los Angeles’ chef and owner of Felix Trattoria, Evan Funke.
The Sustenance of Space: Part 3
At the Kennedy Space Center, NASA researchers look ahead to determine the long-term needs and sustainability of their experiments––growing plants on Mars.
The Sustenance of Space: Part 2
In part two of a three-part series on NASA's food programs, the Life & Thyme team travels to the Kennedy Space Center to learn about growing food on orbit.
Care for What You Say
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 Sustenance of Space: Part 1
At the Kennedy Space Center, NASA researchers undertake a series of experiments designed to determine the conditions necessary to grow plants in space.
The Cuina Volcànica of Les Cols
In Catalonia, Fina Puigdevall embraces the unusual regional influence of volcanic soil in hyperlocal cooking at her Michelin-starred restaurant, Les Cols.
Chocolate Unwrapped
Through centuries of evolution and exploration, the humble cacao bean and its many derivatives have enchanted cultures all over the globe.
The GrowHaus’ Seeds of Change
In Denver, Colorado, The GrowHaus’ mission is to make America’s most polluted zip code a source of community and sustainable food growing systems.
Tapping in at Beachwood BBQ & Brewing
At Beachwood BBQ & Brewing in Orange County, CA, chef and owner Gabe Gordon has been blazing trails in quality food and craft beer for more than a decade.
Eating the Po River Valley
In Los Angeles, owners of Officine Brera and Factory Kitchen, Angelo Auriana and Matteo Ferdinandi, introduce flavors from Italian history to local diners through Northern Italian dishes.
A Journey in Memphis
In and around Memphis, Tennessee, Chefwear and the chefs who helm the city’s restaurants celebrate the past, present and future through culinary efforts.
Black Feast: The Art of Awareness
In Portland, Oregon, Salimatu Amabebe combines art and food to address current events and make connections among guests with her pop-up series, Black Feast.