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.

The Bizarre Story Of An Accidental Pioneering Expedition

German photographer Florian Wenzel recently spent 40 days traveling through New Zealand, taking in its gorgeous landscape.

By Richard Conniff for The New York Times

From Elena del Palacio