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.

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

Many hope that Lula will restore research funding and environmental protections in the country.

A new retreat in the Hudson Valley from the perennially hip, Taavo Somer

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.

If a building also has batteries to store the energy, it could be totally self-sufficient.

The recipe for a wildly successful TikTok account — at least, for Alexis Nikole Nelson — is to post entirely about foraging.