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Will Space-Age Protein Powder Change the Future of Food?

Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.
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Will Space-Age Protein Powder Change the Future of Food?

Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.

Fuel made from ramen, dishes from coffee grounds: Japan rethinks food waste

Here are three Japanese companies with solutions that they hope will help their country cut its food waste in half by 2030, perhaps saving a bit of the planet along the way.

Blue Hill’s Dan Barber Is Reimagining the Future of Restaurants

Chef Dan Barber has long been an outspoken champion of sustainable agriculture, advocating for chefs to embrace cost-effective crops like buckwheat instead of imported heirloom tomatoes.

Nicole Alexis Nelson, 'Black Forager'

The recipe for a wildly successful TikTok account — at least, for Alexis Nikole Nelson — is to post entirely about foraging.

Food Coloring With Ingredients From Your Kitchen

By Erin McDowell

An Early-Warning Machine For Fungus So Farmers Can Put Less Poison On Our Food

By Ben Schiller

Free The Ugly Produce!

Business Savvy Millennials Are Tackling Food Waste

Better To Go Raw: 8 Vegetables It's Better To Eat Raw

You'll get the most out of these cancer-fighting cruciferous veggies if you don't cook them

Why 'Natural' Doesn't Mean Anything Anymore

By Michael Pollan

Say Goodbye to Food Waste

Scientists want to turn your old sandwich into an indestructible wonder material