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.

It’s often the smallest room in our homes, but it’s also the room which has the biggest environmental impact on our Earth and oceans.

The Giza pyramids are the dramatic backdrop for a new installation by anonymous Spanish artist SpY. Inspired by Egyptian symbolism and mathematics.

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.