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After centuries of distrust and disdain, mushrooms are having their moment. From sci-fi smash hits to drug trials, an emerging league of mycophiles are bringing fungi out of the shadows
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.
Music, art, and food have the power to move people emotionally and can even inspire one to take action. In our new series, FOCUSSING ON THE BIG PICTURE, you'll see how some game-changers are moving us towards a more sustainable world one song, plate, and canvas at a time.
Many hope that Lula will restore research funding and environmental protections in the country.
The only book you need on the permaculture revolution
Zaria Forman is that rare artist whose work transcends the powerful message it conveys and speaks to the soul of the viewer