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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.
24 minute read
India’s lattice buildings are both beautiful, unique, and efficient in keeping the building cool without the need for any air conditioner.
3 minute read
Tales Of A Warmer Planet By Curt Stager For The New York Times
5 minute read
If Technology Helps Us Save The Wilderness, Will The Wilderness Still Be Wild?
3 minute read
Director Eric Power returns with another superb paper animation
05:40
Todd St. John's NYT-commissioned animation explores the theme of giving
01:28
Art
The Oldest Nature Reserve in Britain Says A Lot About Us Today
3 minute read
Geometric sculptures of animals crafted in paper
1 minute read
Art