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.

Robin Wall Kimmerer, member of the Citizen Potawatomi Nation and a professor at the State University of New York’s College of Environmental Science and Forestry, author of the essay collection, “Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants.”

By Katie Fehrenbacher

"There are no planetary free lunches"

Inspiring work, enlightening interview with the Kuwaiti photographer

Simple, stackable beehive design makes beekeeping easy

Designers Jason Klimoski and Lesley Chang transform discarded containers into fluffy clouds

Urban agriculture takes root at a community garden in the German capital

SHFT Advisor Gary Hirshberg on why the American food system needs to label genetically modified foods