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.

A new retreat in the Hudson Valley from the perennially hip, Taavo Somer

Bobbing Forrest By Mothership

Instagram Blow Up Max Sluiters

From Dutch Arboriculturist Bruno de Grunne and Architect Nicolas d'Ursel

A perfectly compact getaway in the Dutch countryside

Aerial photographs of Dutch waterworks

Dutch artist creates masterful illusions of three-dimensionality

Dutch designer disguises ugly public buildings in urban spaces