Decolonizing Maple Syrup
The fact that maple syrup is so rarely acknowledged as an Indigenous invention is a direct result of centuries of colonization and the concerted effort to erase Native culture and identity.
Roy Choi Has Nothing To Hide
Los Angeles chef and Broken Bread host Roy Choi shares how the series helped him yield to important lessons after operating in a neighborhood where longtime residents can no longer afford to live.
The Spirit of Soul Food: More Than Just Shrimp and Grits
Culture, history and faith have made soul food a remarkably diverse cuisine.
The Uphill Battle for Food Sovereignty in Puerto Rico
Envisioning a sustainable future for agriculture in Puerto Rico, Daniella Rodríguez Besosa uses lessons learnt in the aftermath of Hurricane Maria to embrace regenerative principles.
Portland Chef and Forager Karl Holl Prepares Forest-Inspired Menus
Through his highly seasonal approach to cooking and the launch of his new business venture, chef and forager Karl Holl shares the experience of foraging the forests of the Pacific Northwest.
Where To Eat In The San Gabriel Valley According to Kato’s Jon Yao
Acclaimed Chef Jon Yao of Kato shares his childhood haunts and new favorite places to eat and drink in the San Gabriel Valley.
Truffles in Turmoil
White truffles are becoming even more of a rarity as global warming damages their habitat.
If You Build It, They Will Come
At Bell’s in Los Alamos, Greg and Daisy Ryan empower their staff through creating a new kind of kitchen culture.
Louisville’s Grales Fights To Reopen and Reinvent
One Louisville craft beer bar and all-day café’s journey navigating closing and reopening during Covid, despite the lack of government assistance.
Why These Walls Matter
A restaurateur reflects on how the struggle to save restaurants also threatens to kill them.
The Challenges of Serving Indigenous Cuisine in Alaska
In Alaska, the absence of Indigenous restaurants is a result of food scarcity, unique laws, and the protecting of tradition.
2021 in Review
As the year comes to a close, the Life & Thyme editors reflect back on the stories we published in 2021.