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.

From Janusz Grunspek

Satellite images from the European Space Agency that just might melt your brain

Striking images of our home planet as seen from orbit in 2012

Urban agriculture takes root at a community garden in the German capital