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.

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.

Chef and sustainable food advocate presents radical new vision for food

NYT profiles one of the most powerful advocates for sustainable food

At Epi-Log, Adrian discusses our delicious new non-profit project

Contrary to popular belief, the future looks bright for America's growing green economy