In Northern Italy, Fattoria Zoff Makes the Most of Natural Resources
Life & Thyme - Culinary Storytelling
by Stef Ferrari
1w ago
“Work with what you have.” For a world in which the pursuit of more has led to the destruction of so much, this dictate seems to be the simple solution to many ills. But how can one get ahead by being content with what they have? Still, this philosophy led Laura Zoff to transform her family’s farm, Fattoria Zoff in the Northern Italian region of Friuli Venezia Giulia, into a bridge between the past and future. It is a November morning when she relays this advice while introducing us to her land and animals. “My dad always had a big passion for cows,” she explains of the farm, which now specia ..read more
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10 Years of Life & Thyme
Life & Thyme - Culinary Storytelling
by Cesar Diaz
2w ago
January 20, 2023 10 Years of Life & Thyme A look back at how it all began. Illustrations by Cesar Diaz 2012 — Year Zero Life & Thyme began around a dinner table. Writers, photographers and artists gathered for an evening of food and conversation hosted by our founder, Antonio Diaz. As forks clattered and dishes were passed, the table grew to include more creatives. What started at these dinners grew when a band of curious rebels from the suburbs of Los Angeles sought to learn about who was behind the food they were eating. We started telling stories through food essays, reci ..read more
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Leo’s Journey Through Colombian Biological Richness and Cultural Essence
Life & Thyme - Culinary Storytelling
by Juliana Duque
3w ago
Restaurante Leo, from award-winning chef Leonor Espinosa and her daughter, sommelier Laura Hernández Espinosa, is a restaurant that tells the story of Colombia’s invisible territories through the experience of fine dining.  According to the Bogotá-based restaurant, its menu is “a new narrative of Colombian gastronomy,” and a voice for communities that have been geographically and culturally marginalized. It’s an invitation to understand the country’s various ecosystems and realities.  Leo is divided into two main areas: La sala de Laura and La sala de Leo (Laura’s and Leo’s spaces ..read more
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Bernal Cutlery’s Cabinet of Curiosities
Life & Thyme - Culinary Storytelling
by Rebecca Roland
1M ago
The Oakland airport is quiet when I step off the jet bridge and into the terminal. Waiting for a car, San Francisco is out of character for a late summer day; the low cloud cover that usually haunts the city is nowhere to be found.  It’s a slow ride into the city from the East Bay, and I wonder how the 300-mile trip from Burbank can feel shorter than this 12 or so. The highway dips into neighborhoods as we approach the Mission just shy of 14th Street. Trees line the streets as we speed up Valencia Street, past commuters on bicycles and patrons pouring out of cafés onto the sidewalk. The ..read more
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Guide to Los Angeles’ Chinatown
Life & Thyme - Culinary Storytelling
by Samuel Wang
1M ago
Editor’s Note: This guide is excerpted from CHART, a book published by Samuel Wang. The first issue focuses on Los Angeles’ Chinatown and is available for purchase at Steep LA or APT 135. Since Steep started in Chinatown, I have had this idea in my head—to make a guide for Chinatown that includes some of the spots we frequently visit in hopes of seeing more people walk around and try all the places. It did take a long time to put together, and Covid forced me to take a pause on this project. It became even more paramount that this guide became a reality as Chinatown saw its visitors dwindle p ..read more
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Gullah Geechee Home Cooking’s Chicken Perloo
Life & Thyme - Culinary Storytelling
by Life
3M ago
Gullah Geechee Home Cooking’s Chicken Perloo Recipe by Chef Emily Meggett Many of the one-pot rice dishes in the Lowcountry and the South can trace their origins back to West Africa. There’s jollof rice in West Africa and jambalaya in Louisiana. And here in the Lowcountry? We’ve got red rice and chicken perloo.  Chicken perloo has a lot of the same Western European and African cooking styles you find in dishes like Spanish paella and Ghanaian jollof rice. However, tender chicken, ambrosial stock, and perfectly fluffed rice make this a true Lowcountry dish. This recipe is published ..read more
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In New Orleans, Hospitality Workers Are Building Union Power
Life & Thyme - Culinary Storytelling
by Life
4M ago
Editor’s Note: This story is published in The What We Carry Issue of Life & Thyme Post, our exclusive newspaper for Life & Thyme members. Get your copy. Miss Leah Chase knew well that cooking is a labor of love. Perhaps New Orleans’ most iconic chef, the “Queen of Creole Cuisine” once said of her craft, “You have to be in love with that pot. You have to put all your love in that pot.” She knew what it meant to feed another person. “I love serving people,” she says in the same ubiquitous quote. Providing nourishment is an act of generosity, service and care. But, of course, it is ..read more
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Emily Meggett Brings Gullah Geechee Home Cooking To the World
Life & Thyme - Culinary Storytelling
by Kayla Stewart
4M ago
Editor’s note: This story is published in The What We Carry Issue of Life & Thyme Post, our exclusive newspaper for Life & Thyme members. Get your copy. On Edisto Island, just an hour drive from Charleston, South Carolina, Emily Meggett is a celebrity. There isn’t a market or community center in town that isn’t aware of the 89-year-old local. Her all-star status is well deserved: at almost 90 years old, Emily Meggett, a Gullah Geechee chef and homecook, has preserved the history and educated the world about the culinary landscape of Lowcountry and Gullah Geechee cooking.  He ..read more
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Bamia (Okra Stew)
Life & Thyme - Culinary Storytelling
by Antonio Diaz
4M ago
Bamia (Okra Stew) Recipe by Chef Menal Ghebremeskel Kidane Born in Eritrea, Chef Menal Ghebremeskel Kidane has fond memories of bamia from her childhood. The dish, which she often makes with fresh okra in the early summer, reminds her of home, conjuring memories of her mother cooking.  Bamia, also the Arabic word for okra, is a classic stew consisting of okra, a meat like beef or lamb, tomatoes, spices and more. Kidane recommends serving her rendition of the dish over injera or rice, and topping it with fresh cilantro. This recipe is published in The What We Carry Issue of Life &a ..read more
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Okra’s Journey To and Through the American South
Life & Thyme - Culinary Storytelling
by Lindsey Allen
5M ago
Editor’s Note: This story is published in The What We Carry Issue of Life & Thyme Post, our exclusive newspaper for Life & Thyme members. Get your copy. The first time James Beard award-winning food historian and Koshersoul author Michael W. Twitty ate okra, he hated it. “I pretended to eat it and swallow it. And then I walked upstairs and spat it out into the bathroom sink,” he says. In the United States outside of the South, okra is often polarizing. While the vegetable’s grassy taste brings comfort for many, okra’s fibrous exterior and unique texture has been known t ..read more
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