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.

Robin Wall Kimmerer, member of the Citizen Potawatomi Nation and a professor at the State University of New York’s College of Environmental Science and Forestry, author of the essay collection, “Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants.”

Whalers from the 18th and 19th centuries are helping 21st Century scientists on climate change.

Swedish fast-fashion brand Monki has launched the first capsule clothing collection made using a breakthrough textile-to-textile recycling process that’s a huge step towards a closed loop for clothing.