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The venue is buzzing with life and energy—a sign of what’s to come—a welcoming place that will serve the Rosa-Luxemburg-Platz square well.
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.
Whalers from the 18th and 19th centuries are helping 21st Century scientists on climate change.
The recipe for a wildly successful TikTok account — at least, for Alexis Nikole Nelson — is to post entirely about foraging.