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An alpine hydro plant embedded into the hills of northern Italy
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.
Swedish fast-fashion brand Monki has launched the first capsule clothing collection made using a breakthrough textile-to-textile recycling process that’s a huge step towards a closed loop for clothing.
Get the convenience of non-stick cookware with none of the nasty chemicals
She Had Won Goldman Environmental Prize
Artist collective Didier Hess designs and builds a food pyramid/fish taco farm on the LACMA campus.
You'll get the most out of these cancer-fighting cruciferous veggies if you don't cook them
Scientists want to turn your old sandwich into an indestructible wonder material
Carl Pope responds to a NY Times op-ed claiming the world's poor need cheap fossil fuels