Saltmarshes of Guerande photographed by Paul Morin

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.

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.

Every year, the food industry generates up to 8 million tons of crab, lobster, and shrimp shells, many of which are either dumped back in the ocean or end up in landfills. Now, a biomaterials startup called TômTex wants you to wear them instead.

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By George Steinmetz