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.

The Bizarre Story Of An Accidental Pioneering Expedition

If Technology Helps Us Save The Wilderness, Will The Wilderness Still Be Wild?

Comfort food is real, say scientists

Extraordinary photos of food shot with an electron microscope

Our guide to green eating.