EditorialThe fungal colonies, which provide food for ants, left, are connected to the foraging area, right, by a skybridge in an exhibit set for the new insectarium at the American Museum of Natural History in New York, April 18, 2023. (Todd Heisler/The New York Times)
EditorialThe fungal colonies, which provide food for ants, left, are connected to the foraging area, right, by a skybridge in an exhibit set for the new insectarium at the American Museum of Natural History in New York, April 18, 2023. (Todd Heisler/The New York Times)
EditorialAn undated photo provided by Trible et al., Current Biology 2023 of a typical clonal raider ant, left, and a queenlike mutant with the supergene. (Trible et al., Current Biology 2023 via The New York Times)
EditorialDmytro Poyedynok and his wife, Yana Poyedynok, eat breakfast during a break from foraging in the Bucha area of Ukraine, Nov. 3, 2022. (Brendan Hoffman/The New York Times)
EditorialHanif Sadr, a chef in Berkeley, Calif., strings blackberries onto wild wheat, the method he learned while foraging as a boy in the 1980s in Northern Iran, in an East Bay forest, July 9, 2020. (Celeste Noche/The New York Times)