Life & Thyme Magazine Issue 1 focuses on the unsung heroes of the culinary industry—whether it’s a farmer on the footsteps of Mount Shasta in California, an apprentice working day in and day out of the kitchens of Copenhagen, a Vietnamese shrimper off of the coast of New Orleans.
Out of stock
Want to be notified when this product is back in stock?
An anomaly in the meat industry, founder of Belcampo Meat Co., Anya Fernald has built a sustainable meat company that controls every last bit of the process. With Belcampo’s farm situated in pristine Northern California, their animals roam freely on a grass-fed diet, and are eventually processed, butchered, and sold—all through Belcampo, exclusively.
German-engineered and forged by Balinese blacksmiths, the knives of Blades of the Gods are the epitome of what a chef would ever ask for in a chef’s knife. We traveled to Bali to get a first hand account of the forging process by head blacksmith Ketut Mudra.
For Chef Michael Cimarusti, his fish purveyor, Alfredo Gurrola, holds the keys to the heart and soul of Providence—Cimarusti’s Michelin-starred restaurant in Los Angeles. As early as five a.m., Alfredo is already receiving some of the finest fish from across the globe at International Marine Products (IMP) in downtown Los Angeles to then be sold to LA’s most revered chefs.
Literally meaning “house of God,” the Harmandir Sahib is India’s Golden Temple that sits above a body of water in Amritsar, Punjab. Men and women of any religion, belief system, and background may visit the Harmandir Sahib to enjoy a meal for free. This incredible act of humility is supported by donations and volunteers who are willing to partake in a human assembly line to feed the thousands upon thousands of visitors on a daily basis.
and more…
