The countdown to Thanksgiving is on. Remember these tips when picking your poultry

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 Oldest Nature Reserve in Britain Says A Lot About Us Today

German artist creates gravity-defying land art installations

A sticky and cozy Christmastime treat, from Jennifer Reese

The top shifts in cooking and eating over the past year

A guide to sustainable food internships.

Local, repurposed materials open up new possibilities for gardens.