Nevermind

Food

A Day in Amsterdam’s Oud West

A Day in Amsterdam’s Oud West

Photographer Danielle Siobhan shares her itinerary for a day in Amsterdam’s Oud West neighborhood.

The Empire of Palm Oil and the Making and Unmaking of Racial Capitalism

The Empire of Palm Oil and the Making and Unmaking of Racial Capitalism

A critical reading of palm oil reveals the structural cruelties of our world—and how we might make a new world in its place.

How Markets and Delis Connect Slavic Families To Their Old-World Traditions

How Markets and Delis Connect Slavic Families To Their Old-World Traditions

The ready-made meals, frozen dumplings, fresh-baked bread, and other staples on offer at these West Coast markets have long histories of Soviet migration.

Los Angeles’ Kato Finds a New Space To Grow

Los Angeles’ Kato Finds a New Space To Grow

After years in West L.A., Michelin-starred Kato finds a new home and the space to grow at The Row in Los Angeles’ Arts District.

Food Ceremonies as Resistance in Indigenous Mayan Communities

Food Ceremonies as Resistance in Indigenous Mayan Communities

In Mexico, Indigenous Mayan food ceremonies tie communities to a culture and to a land, which is increasingly being lost to time and to the single-minded advance of modern infrastructure projects.

What’s the Dish: Besharam’s Dal Dhokli

What’s the Dish: Besharam’s Dal Dhokli

In this installation of What’s the Dish, Besharam’s chef and owner Heena Patel shares the story behind her Dal Dhokli.

The New Generation of Black Cattle Ranchers

The New Generation of Black Cattle Ranchers

Coming from Houston’s inner city, Lloyd Prince now leads a farm-to-table beef brand and is continuing the rich history of Black cattle ranchers.

Pomodoro Siccagno and the Past and Future of Food Preservation Traditions in Sicily

Pomodoro Siccagno and the Past and Future of Food Preservation Traditions in Sicily

In Sicily, traditional food preservation practices centered on dry-farmed tomatoes once helped people survive the winter. In the face of climate change today, the island’s farmers must adapt to ensure their plants survive the summer.

Decolonizing Maple Syrup

Decolonizing Maple Syrup

The fact that maple syrup is so rarely acknowledged as an Indigenous invention is a direct result of centuries of colonization and the concerted effort to erase Native culture and identity.

Roy Choi Has Nothing To Hide

Roy Choi Has Nothing To Hide

Los Angeles chef and Broken Bread host Roy Choi shares how the series helped him yield to important lessons after operating in a neighborhood where longtime residents can no longer afford to live.

The Spirit of Soul Food: More Than Just Shrimp and Grits

The Spirit of Soul Food: More Than Just Shrimp and Grits

Culture, history and faith have made soul food a remarkably diverse cuisine.

The Uphill Battle for Food Sovereignty in Puerto Rico

The Uphill Battle for Food Sovereignty in Puerto Rico

Envisioning a sustainable future for agriculture in Puerto Rico, Daniella Rodríguez Besosa uses lessons learnt in the aftermath of Hurricane Maria to embrace regenerative principles.

Portland Chef and Forager Karl Holl Prepares Forest-Inspired Menus

Portland Chef and Forager Karl Holl Prepares Forest-Inspired Menus

Through his highly seasonal approach to cooking and the launch of his new business venture, chef and forager Karl Holl shares the experience of foraging the forests of the Pacific Northwest.

Where To Eat In The San Gabriel Valley According to Kato’s Jon Yao

Where To Eat In The San Gabriel Valley According to Kato’s Jon Yao

Acclaimed Chef Jon Yao of Kato shares his childhood haunts and new favorite places to eat and drink in the San Gabriel Valley.

Truffles in Turmoil

Truffles in Turmoil

White truffles are becoming even more of a rarity as global warming damages their habitat.

The Editor's Note

Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.