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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.
24 minute read
From Our Good Friend Dustin Yellin
2 minute read
Art
3 minute read
Art
Short doc profiles the hallucinogenic work of San Diego-based painter Kelsey Brookes
05:02
Art
Under a microscope, crystallized alcohol becomes abstract art
2 minute read
Extraordinary photos of food shot with an electron microscope
1 minute read
Art