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.

Here are three Japanese companies with solutions that they hope will help their country cut its food waste in half by 2030, perhaps saving a bit of the planet along the way.

Chef Dan Barber has long been an outspoken champion of sustainable agriculture, advocating for chefs to embrace cost-effective crops like buckwheat instead of imported heirloom tomatoes.

The recipe for a wildly successful TikTok account — at least, for Alexis Nikole Nelson — is to post entirely about foraging.

Photographer Laua Zalenga

You'll get the most out of these cancer-fighting cruciferous veggies if you don't cook them

How do we get modern energy to the global poor without frying the planet?

Carl Pope responds to a NY Times op-ed claiming the world's poor need cheap fossil fuels

Writer Jo Robinson discusses the staggering trend of nutrient loss in fruits and vegetables