Mapping Portland’s Magic
In Portland, Maine, a coastal New England town offers a diverse selection of dynamic options for eating, drinking and adventures.
A Cross-Country Culinary Adventure
Life & Thyme contributors Mike Davis and Allison Zaucha document their culinary findings as they travel from Maryland to Los Angeles.
High Drama and Diverse Agriculture on Mount Etna
In Sicily, the active volcano that is Mount Etna provides a diverse agricultural catalogue of culinary specialties.
Sicily’s Second Coming
In Sicily, a gathering culinary movement is evidenced by events like Cibo Nostrum, in restaurants and through efforts by those like culinary agency, La Cook.
Markthalle Neun and Berlin’s Modern Food Movement
In the Kreuzberg district of Berlin, Germany, Markthalle Neun has been given new life, and has become a destination for tourists, locals, and food lovers from all walks of life.
Savoring San Juan
In San Juan, Puerto Rico, a dining scene as vibrant as its people, and as inspiring as its surroundings, beckons visitors and locals alike.
Puerto Rico Se Levanta
In Puerto Rico, ongoing efforts for relief from Hurricane Maria are being made by local organizations and businesses, in addition to external support.
Behind the Chef: Ricardo Zarate
In Japan, Peruvian chef Ricardo Zarate studies and draws inspiration for his Los Angeles restaurant, Rosaliné.
Dry Dining In South Africa
In Cape Town, South Africa, Chef Luke Dale Roberts’ Test Kitchen addresses the area’s drought with creative solutions in the kitchen.
Roots: Berlin’s Thai Park
Berlin’s Prussian, or “Thai” Park, provides locals and visitors a place to gather and eat, to learn from one another, and for the city’s Thai population, to earn a living.
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 Swede Life
In Stockholm, sustainability and conscious sourcing are foundational values to a culture that embraces creativity, coziness and contentment.
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.
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.
Authentic Españolita
In Mallorca, Spain, Carmen Ruiz de Huidobro, founder of Españolita Trips, leads guests to discover the world and cuisine of her upbringing.