This compact home at the base of the Andes Mountains is a breath of fresh air

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.

Robin Wall Kimmerer, member of the Citizen Potawatomi Nation and a professor at the State University of New York’s College of Environmental Science and Forestry, author of the essay collection, “Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants.”

The Giza pyramids are the dramatic backdrop for a new installation by anonymous Spanish artist SpY. Inspired by Egyptian symbolism and mathematics.

Many hope that Lula will restore research funding and environmental protections in the country.

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.