Profiles

Candid conversations and stories behind the people that push food culture forward.

The World on an Oyster

The World on an Oyster

In California’s Tomales Bay, Zane Finger and his Hog Island Oyster Company work to cultivate a welcome environment for a truly sustainable source of protein––and pleasure.

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Depths of Flavor in the Bay Area

Depths of Flavor in the Bay Area

In California’s Bay Area, chefs at Rintaro and Ramen Shop are offering diners the space to step into a world of umami-rich cuisines.

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H Street on the Rise

H Street on the Rise

Revitalization efforts on Washington D.C.’s H Street find anchors in projects like Maketto and Conbini Cafe, helmed by chefs Erik Bruner-Yang and Hiro Matsui.

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The Transcendent Experience of McConnell’s Fine Ice Creams

The Transcendent Experience of McConnell’s Fine Ice Creams

In Santa Barbara, California, the Palmer family behind McConnell’s Fine Ice Creams carries on tradition through flavor and nostalgia.

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At the Chapel: The Village Spring

At the Chapel: The Village Spring

In Bruton in Somerset, England, owners Catherine Butler and Ahmed Sidki transform and preserve a community meeting place with At the Chapel.

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Roots: Finding Refuge in Afghan Cuisine

Roots: Finding Refuge in Afghan Cuisine

In San Diego, California, Ziaullah Nasery brings Afghan tradition to the Southern California city with his restaurant, Khyber Pass.

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Bread Bar: Keepers of Time

Bread Bar: Keepers of Time

In Silver Plume, Colorado, Sam Alviani and her partners in Bread Bar preserve time and foster community over cocktails.

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Eat This Poem

Eat This Poem

Author and L&T recipe developer Nicole Gulotta discusses her new book, Eat This Poem.

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Tim Wendelboe and the Art of Coffee Farming

Tim Wendelboe and the Art of Coffee Farming

In Oslo, Norway, coffee roaster and entrepreneur Tim Wendelboe examines all angles of the industry’s past, present and future.

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Doyenne: Female Force in Food

Doyenne: Female Force in Food

In Los Angeles, writer/photographer Deepi Ahluwalia and Life & Thyme collaborated to present Doyenne: Female Force in Food to benefit Planned Parenthood.

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Dentou Hon Gyokuro Goes Global

Dentou Hon Gyokuro Goes Global

In Yame-shi, Fukuoka, Japan, Dentou Hon Gyokuro tea growing and harvesting is steeped in tradition, and will soon be available beyond the country’s borders.

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Sea, Land and Air at Carlos Salgado’s Taco Maria

Sea, Land and Air at Carlos Salgado’s Taco Maria

In Orange County, California, Chef Carlos Salgado provides a stage for Modern Mexican cuisine through a series of dinners at his Taco María.

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