Making Meals Out of Weeds: From Nasty to Tasty

Future Food star chefs Homaro Cantu and Ben Roche have a science lab in their restaurant. These molecular gastronomists run Moto Restaurant, serving the best results of their food-science experiments, made from local, vegetable-based ingredients that can replace the ills of modern food production without compromising on taste.

Chef Omar Kantu, the self-admitted "junk food fiend" will not stop—eating junk food or experimenting with replacements—until he finds tasty alternatives for all his favorite foods. "If it's a halfway product, it's not going to make it," the chefs told me on the phone, in a conversation about their approach to food and some of the experiments they've done at Moto and on Future Food.