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.

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

The West sees its culpability in this man-made disaster but prefers to blame the victim.

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

Japanese studio Akihisa Hirata has designed the ‘Tree-Ness House’, a multi-story complex that replicates the structure of a tree