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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.

Scientists want to turn your old sandwich into an indestructible wonder material

In prestigious Vendee Globe sailing race, Javier Sanso's boat relies on the power of wind, water and sun

Development would eliminate need to transport fuel to sea

Tata and MIT join forces on revolutionary new energy tech.

This ain't no Prius.