This compact home at the base of the Andes Mountains is a breath of fresh air

Giant wind turbine rises up to 70 floors and occupies 9 football fields Chinese energy company MingYang has announced the creation of its next flagship offshore wind turbine, MySE 18.X-28X.

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.

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

Many hope that Lula will restore research funding and environmental protections in the country.

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.