This episode looks at what’s on the menu for people and animals. Dr. Fleck and grad student Marc Huot wing down to Chicago to try out "molecular gastronomy" at the renowned Moto Restaurant. Next Dr. Gardy explores a future when food is tailored to each person's unique genetic make-up. She also goes fishing in P.E.I. for blue mussels, the main ingredient for a promising new nutraceutical. Meanwhile Dr. Alters travels to Saskatchewan to learn about one of nature's stinkiest but most efficient eaters — the turkey vulture.