Canadian project converts waste to clean energy.

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 Bizarre Story Of An Accidental Pioneering Expedition

Under a microscope, crystallized alcohol becomes abstract art

Vancouver photographer takes us on a mellow adventure around the mountains and inlets of the Pacific Northwest

Adventure brand ambassadors go shredding in Central America