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.

A new retreat in the Hudson Valley from the perennially hip, Taavo Somer

For nearly a decade, Australian photographer Ray Collins has dedicated his craft to documenting the ocean. Specializing in photographs of waves, his visuals highlight the power, elegance, and majesty of our oceans.