EditorialA groundbreaking New Forest study has been launched to explore how fungi can benefit freshwater biodiversity., The New Forest, Hampshire, UK - 12 Jul 2023
EditorialFungi grows in the concrete wall of a tunnel underground during an Urbex Tour session in Kyiv, Ukraine, on Sunday, May 7, 2023. (Nicole Tung/The New York Times)
EditorialFungi grows in the concrete wall of a tunnel underground during an Urbex Tour session in Kyiv, Ukraine, on Sunday, May 7, 2023. (Nicole Tung/The New York Times)
EditorialFungi grows in the concrete wall of a tunnel underground during an Urbex Tour session in Kyiv, Ukraine, on Sunday, May 7, 2023. (Nicole Tung/The New York Times)
EditorialJason Hoeksema, a biologist at the University of Mississippi, with fungi taken at Rowan Oak, the former home of William Faulkner, in Oxford, Oct. 26, 2022. (Robert Wayne Lewis/The New York Times)
EditorialWooden fungi and botanical models are illuminated on long benches at Etienne Russo’s creative agency, Villa Eugénie, at the Palazzo Durini in Milan, July 8, 2022. (Franco Pagetti/The New York Times)
EditorialGrenache grapes picked at sunrise at Yeruham Vineyard, in the Negev desert, Yeruham, Israel, on Aug. 17, 2022. (Amit Elkayam/The New York Times)
EditorialEvolutionary biologist Toby Kiers takes soil samples at the base of a Fitzroya, or alerce in Spanish, estimated to be at least 3,500 years old, at Alerce Costero National Park in Chile on April 14, 2022. (Tomas Munita/The New York Times)
EditorialKorsha Wilson?s fried snapper with creole sauce that pays tribute to the classic Virgin Islands dish of fish and fungi, in this recipe adapted from Petite Pump Room in St. Thomas, in New York, April 28, 2021. Food stylist: Judy Kim. (Linda Xiao/The New York Times)
EditorialSigrid Jakob examines a Schizophyllum commune, also known as the “split-gill” mushroom, at the Green-Wood Cemetery in Brooklyn, March 21, 2021. (Tonje Thilesen/The New York Times)
EditorialThe menu consisted of a mushroom ravioli filled with cream cheese made with a protein extracted from whey and a little gem lettuce salad with lab-made labneh and fake bacon made from the root systems of fungi. (Amy Lombard/The New York Times)