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Eco projects face opposition in progressive hotspots from Brooklyn to Berkeley.
After centuries of distrust and disdain, mushrooms are having their moment. From sci-fi smash hits to drug trials, an emerging league of mycophiles are bringing fungi out of the shadows
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.
Here are three Japanese companies with solutions that they hope will help their country cut its food waste in half by 2030, perhaps saving a bit of the planet along the way.
Many hope that Lula will restore research funding and environmental protections in the country.