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.

It’s often the smallest room in our homes, but it’s also the room which has the biggest environmental impact on our Earth and oceans.

By Green Magic Homes

Tales Of A Warmer Planet By Curt Stager For The New York Times

An H-shaped home near Perth, Australia built in harmony with its setting

Fascinating photos of Oregon, Washington, and Alaska during the height of the energy crisis

Take a photographic journey along the northernmost road in America

With limited progress on CO2 emissions, a group of nations turn to other pollutants

Bill McKibben's LA Times op-ed laments the influence of corporate donations on lawmakers