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.

The West sees its culpability in this man-made disaster but prefers to blame the victim.

The Bizarre Story Of An Accidental Pioneering Expedition