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.
24 minute read
Get the convenience of non-stick cookware with none of the nasty chemicals
The Bizarre Story Of An Accidental Pioneering Expedition
9 minute read
German photographer Florian Wenzel recently spent 40 days traveling through New Zealand, taking in its gorgeous landscape.
4 minute read
By Richard Conniff for The New York Times
12 minute read
The world's most photogenic nation has never looked so good
Andrew Casner's conversation-starting compost art.
SHFT Original Series Brooklyn Informed, The Art Of Decay
1 minute read