This episode might not have you running to the fridge, but it will make you think about what you eat. We’re looking at what’s on the menu for people and animals- and how some not-so-appetizing food habits can be a good thing.
Dr. Brian Fleck and Marc Huot wing down to Chicago to try out some unusual dining at the renowned Moto Restaurant where chef Homaro Cantu - a self-proclaimed molecular gastronomist - uses lasers, centrifuges, and liquid nitrogen to create tasty dishes that you wouldn't recognize.
By sacrificing a few drops of blood, Dr. Jennifer Gardy learns that her body is genetically sensitive to the effects of her favourite drink - coffee. She explores a future when food is tailored to each person's unique genetic make-up. And she goes fishing off the coast of Nova Scotia for blue mussels - the main ingredient for a promising new nutraceutical.
Dr. Brian Alters travels to Saskatchewan to learn about one of nature's stinkiest but most efficient eaters - the turkey vulture.