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.
How “Natural” Is Changing the Wine Industry
In the wine industry, debate over the value and quality of the category known as “natural wine” comes with opinions from all positions.
Prohibition Examined: Chapter III
During Prohibition in major cities across the United States, crime bosses set the stage for future generations of organized crime, often at a brutal, bloody expense.
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 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.
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.