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.

Whalers from the 18th and 19th centuries are helping 21st Century scientists on climate change.

Every year, the global environmental organization The Nature Conservancy holds a photo contest to show the beauty of nature and what we stand to lose to climate change. The 2022 Photo Contest saw the largest participation ever, with entries from 196 countries across six categories.

If Technology Helps Us Save The Wilderness, Will The Wilderness Still Be Wild?

Photographer Laua Zalenga