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.

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.

Desperate for new tools to fight a growing mental health crisis, psychiatry has turned to psychedelic drugs. But are psychedelics actually the answer or just another "miracle drug?"

Tales Of A Warmer Planet By Curt Stager For The New York Times