The seafood industry braces for the impact of the crisis in Japan.

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 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.

By Paul Greenberg and Boris Worm

The Nature Conservancy forges surprising partnerships to further its mission

Recycling programs give fishermen incentives to collect discarded fishing gear

Grocer announces plan to stop selling 'red-rated' seafood

The top shifts in cooking and eating over the past year

Fish eat plastic, you eat plastic.