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 West sees its culpability in this man-made disaster but prefers to blame the victim.

Robb Willer for The New York Times, Gray Matter

How do we get modern energy to the global poor without frying the planet?

Secular climate change activists can learn from evangelical Christians

Forget what you know about what grows where

In a brilliant article for The New York Times, Amy Harmon explores the fascinating fight over genetically modified crops in Hawaii

Volatile temperatures don't bode well for worldwide deficit, report warns

Neil Wagner on how global warming threatens the world economy

In Qatar, climate activists call on Islamic leaders to take a stand against global warming