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.

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

For nearly a decade, Australian photographer Ray Collins has dedicated his craft to documenting the ocean. Specializing in photographs of waves, his visuals highlight the power, elegance, and majesty of our oceans.

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.