From Elena del Palacio

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.

SHFT @ SXSW By Peter Glatzer

Skate-and-educate NGO empowers youth in war-torn Afghanistan

Brooklyn-based artist/photographer envisions a post-apocalyptic world

There is a lot more to food awareness than foodie blogs, explains Anna Brones

Comfort food is real, say scientists

A road trip to California's rugged central coast