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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.
Turn fire into electricity with BioLite's award-winning stove. Patented combustion technology creates a vortex of smokeless flames for a portable campfire that can cook your meals and charge your gear, all at the same time. Leave the gas canisters behind and unlock the potential of the sticks and twigs around you.
Whalers from the 18th and 19th centuries are helping 21st Century scientists on climate change.
In China, the sustainable food series documents a restaurant owner's plight to promote organic produce
Satellite images from the European Space Agency that just might melt your brain
There is a lot more to food awareness than foodie blogs, explains Anna Brones
Mysterious phenonema abound in this new video shot in the Oregon woods
