Future Food Episodes	Season 1
Back To Pazsaz Entertainment Network's Future Food Page Something's Fishy The seafood industry has experienced some troubles over the past few years. The rise in mercury levels in fresh fish has created a health scare with fresh fish lovers, and in addition, over-fishing has created severe shortages that will ultimately lead to extinction of certain species. To tackle these big issues, Homaro, Ben and the MOTO staff make an entire seafood menu - using everything but fish! Before adding the new items to the menu, the guys test their dishes with some of the most discerning seafood palates in Chicago - local folks at Mitsuwa Market, a place known for its seafood and sushi. The MOTO team then competes to see who can come up with the most creative seafood dish made out of other foods. French Evolution A recycling theme begins when MOTO staffers Chris and Darrel prepare a staff meal of French toast using day old bread. Homaro and Ben then recycle the French toast, turning them into super-crepes which inspire a crepe-off competition with famous French Pastry School head chef Jacquy Pfeiffer in front of the Art Institute of Chicago. The staff is challenged to recycle the batter and come up with several dishes for the restaurant but the big surprise comes when Jacquy Pfeiffer gets his "just desserts" in the end. Inedible To Edible When a cooking experiment using a paint gun filled with capsicum oil and a flamethrower to cook brats produces a mess of inedible burnt brats, Homaro, Ben and the kitchen staff decide to turn foods normally thought inedible, into edible tasty menu ideas for MOTO Restaurant. In the process, the team comes up with ideas on how to possibly create a greater source of food for the planet. While the staff prepares dishes for the evening's menu using items that typically end up in the trash or composter, such as peanut shells, potato peels and apple cores, Homaro and Ben go "brat-to-brat" at a taste test with one of Chicago's best hot dog institutions, Hot Doug's. With a planned visit from a food critic in the works for that very night, the stakes are unusually high. Miracle Food Chef Homaro Cantu puts a radical idea for ending world hunger to the test. At MOTO, the team come up with several dishes aimed at fooling the diners taste buds. Kids Gone Wild Homaro, Ben and the staff really need to think outside of the box when they let a bunch of kids come up with menu ideas for MOTO. Vegetables that look like eyeballs, deep fried deer head with tree bark utensils and dirty socks with rocks certainly challenges the kitchen staff's creativity. The REAL challenge and age old question remains: How to get kids to eat their veggies?
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