The psychological legacy of our survival instincts that lead us to feel better when we are in contact with nature is the basis of biophilic design, which is being used increasingly in architecture, from airports to urban spaces to businesses.

This compact home at the base of the Andes Mountains is a breath of fresh air

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.

Whalers from the 18th and 19th centuries are helping 21st Century scientists on climate change.

Chef Dan Barber has long been an outspoken champion of sustainable agriculture, advocating for chefs to embrace cost-effective crops like buckwheat instead of imported heirloom tomatoes.

Desperate for new tools to fight a growing mental health crisis, psychiatry has turned to psychedelic drugs. But are psychedelics actually the answer or just another "miracle drug?"