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.
At the Kennedy Space Center, NASA researchers undertake a series of experiments designed to determine the conditions necessary to grow plants in space.
In Mallorca, Spain, Carmen Ruiz de Huidobro, founder of Españolita Trips, leads guests to discover the world and cuisine of her upbringing.
In and around Memphis, Tennessee, Chefwear and the chefs who helm the city’s restaurants celebrate the past, present and future through culinary efforts.
In Mallorca, Spain, a tradition of multi-cultural influences and Mediterranean cuisine is carried on through the efforts of preservationists like Deborah Piña Zitrone, and Espanolita Trips.
In South Africa, the art and tradition of braaing is about so much more than barbecue.
In Oaxaca, contributors Jim Sullivan and Chef Val Cantu of San Francisco’s Californios restaurant experience three moles for Mexico’s All Saints Day.
In Paris, France, the magic of the holiday season is illuminated for locals and lingering tourists alike.
In Bassano, Italy, the tradition of grappa is carried on by producers both old and new with characteristic passion.
In Procida, Italy, a tradition of preservation is carried out for purposes of both food and family, through the customary process of passata di pomodoro.
In Hawaii, culture and history collide through food to emphasize some of the region’s most profound beliefs—one founded in connectivity with nature and one another.
In Italy’s Piedmont region, the city of Turin shines with specialties that delight diners of the local and visiting kind alike.
Outside Seattle, Washington forager Sunny Diaz and her truffle-hunting canine, Stella, sniff out the best in Oregon truffles for local chefs.
In Sri Lanka, a thrilling street food scene mirrors the generous, vibrant culture.
In Barcelona, Spain’s Catalan capital, dining and drinking contributes to a lifestyle centered around art, history and culture.