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
The West sees its culpability in this man-made disaster but prefers to blame the victim.
8 minute read
Robb Willer for The New York Times, Gray Matter
3 minute read
How do we get modern energy to the global poor without frying the planet?
6 minute read
Secular climate change activists can learn from evangelical Christians
2 minute read
Forget what you know about what grows where
1 minute read
In a brilliant article for The New York Times, Amy Harmon explores the fascinating fight over genetically modified crops in Hawaii
3 minute read
Volatile temperatures don't bode well for worldwide deficit, report warns
2 minute read
Neil Wagner on how global warming threatens the world economy
3 minute read
In Qatar, climate activists call on Islamic leaders to take a stand against global warming
3 minute read