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.

Every year, the global environmental organization The Nature Conservancy holds a photo contest to show the beauty of nature and what we stand to lose to climate change. The 2022 Photo Contest saw the largest participation ever, with entries from 196 countries across six categories.

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.

Seventh-generation farmer Forrest Pritchard skewers television's portrayal of agriculture