The psychological legacy of our survival instincts that lead us to feel better when we are in contact with nature is the basis of biophilic design, which is being used increasingly in architecture, from airports to urban spaces to businesses.

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.

By Green Magic Homes

Artist Rogan Brown's Surprising Exploration

SHFT @ SXSW By Peter Glatzer

Mayors mobilizing residents to engage communities and address issues

By Peter Jamison, Martha Groves and Dan Weikel