I wasn't used to that, they are. At the end of the tournament she breaks out a check and tells me I did a good job.

Now I'm a paid caddy. I'm being paid very well … taken care of very well.

A molecular gastronomist is really just someone who explores the world of science and food.

The world is full of challenges, but with those come opportunity, and I'm an opportunist.

Algae is the perfect food plant. It doubles cell mass every twelve hours, depending on the strain.

The only projects that excite me have to be tied to some aspect of social change. No matter how beautiful, a coffee book doesn't exactly move you to change the way you cook or eat.