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.

Cities appear as floating mirages in these breathtaking images

Comfort food is real, say scientists

NRDC President Frances Beinecke on pro sports going green

New exhibition documents famed graphic designers search for happiness in

Want to improve the health of people your 'hood? Just clean and green the vacant lots, says new study