The Spice Chronicles: Garam Masala
A recipe for an Indian staple, chana masala, sparked by contributor Nicole Gulotta’s international adventure.
Kimo Sabe: A Welcome Drink
In Zacatecas, Mexico, mezcal is more than just a drink. It’s a cultural touchstone and a community effort. Kimo Sabe’s father-daughter team aim to keep it that way with their company.
Follow That Fungi
Outside Seattle, Washington forager Sunny Diaz and her truffle-hunting canine, Stella, sniff out the best in Oregon truffles for local chefs.
All The Way Up at Otium
At Los Angeles’ Otium, Chef Timothy Hollingsworth helps set the stage for the future of restaurant produce farming in partnership with L.A. Urban Farms.
Sri Lanka’s Culinary Outdoors
In Sri Lanka, a thrilling street food scene mirrors the generous, vibrant culture.
To Life, at London’s Monty’s Deli
In London, owners Mark Ogus and Owen Barratt launched Monty’s Deli to serve Jewish soul food to the city’s Hoxton neighborhood.
Eating the Uncanny
In efforts to address shortage issues in the not-so-distant future, scientists like Dr. Mark Post of Maastricht University explore new ways to create food.
Tamales, Tortillas and Time
A love of cookbooks gives a glimpse into history, formation of culture and nuances of Mexican cuisine.
Catalan Comforts
In Barcelona, Spain’s Catalan capital, dining and drinking contributes to a lifestyle centered around art, history and culture.
Bone Deep: The Plate of Privilege
In the United States, the disparity between communities with access to fresh, healthy food is substantial; real change will require education to empower consumers, and to change buying patterns.
Turn Baby, Turn
In Nashville, Tennessee, Matthew Beadlecomb and Nashville Compost hope to spread information and offer services to help ensure a healthy future for our planet.
The Refugee Family Meal
In Lebanon, filmmaker and Life & Thyme contributor Marco Bollinger discovers a city of displaced Syrians intent on preserving their traditions.