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After centuries of distrust and disdain, mushrooms are having their moment. From sci-fi smash hits to drug trials, an emerging league of mycophiles are bringing fungi out of the shadows
15 minute read
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.
24 minute read
Here are three Japanese companies with solutions that they hope will help their country cut its food waste in half by 2030, perhaps saving a bit of the planet along the way.
12 minute read
Many hope that Lula will restore research funding and environmental protections in the country.
8 minute read
Hexagonal clip-on speaker features Siri integration
$39.99
3D-printed design houses a refillable Montblanc rollerball pen
$40.00
Mayors mobilizing residents to engage communities and address issues
6 minute read