- FOOD AND HEALTH ARE CHANGING DRAMATICALLY AND ACTUALLY MUCH MORE QUICKLY THAN PEOPLE THINK.

PEOPLE THINK IT'S NOT MOVING VERY FAST, BUT IN FACT, IT'S MOVING VERY, VERY QUICKLY.

AS WE MOVE INTO THE 21ST CENTURY, WE'RE GOING TO HAVE MORE AND MORE TECHNOLOGIES APPLYING TO FOOD, AND AS A RESULT, THE FUTURE OF FOOD WILL BE SAFER, MORE STABLE, MORE NOURISHING, AND MORE DELICIOUS.

male narrator: FROM SUPER TRACTORS AND MEGA FARMS TO REFRIGERATORS AND MICROWAVES, TECHNOLOGY HAS REINVENTED HOW AND WHEN WE EAT.

NEW SCIENTIFIC DISCOVERIES ARE REDEFINING PERSONAL HEALTH.

WHAT DOES THE FUTURE OF AMERICA'S FOOD LOOK LIKE, AND WHO WILL REPLACE THE AGING POPULATION OF FARMERS?

WITH NEW TOOLS AND NEW THINKING, YOUNG PEOPLE ARE MAKING A DIFFERENCE, AND THE FUTURE OF FOOD IS BRIGHT.

Amin: AGRICULTURE IS ONE OF THOSE INDUSTRIES THAT IS SLOW TO CHANGE.

THE ADOPTION OF TECHNOLOGY OUTSIDE OF MACHINERY AND EQUIPMENT HAS BEEN VERY SLOW.

WHEN FARMERS USED TO SURVEY OPEN GROUND, THEY WOULD USE AERIAL IMAGERY.

THE AERIAL IMAGE PROVIDES YOU WITH A ROADMAP TO SEE THE TRENDS OF THE SOIL.

WHEN WE SEE THOSE PATTERNS DEVELOP, AS A FARMER, YOU THINK ABOUT THE SOIL OR THE POTENTIAL FOR, YOU KNOW, WATER PENETRATION ISSUES.

DOWN HERE, YOU KNOW, ALLOCATIONS HAVE BEEN CUT DRAMATICALLY BECAUSE OF DROUGHT.

WHEN I HEARD ABOUT, YOU KNOW, DRONES TAKING AERIAL IMAGES OF A FARM, IT REALLY GOT ME EXCITED.

Anderson: FARMERS MAKE DECISIONS EVERY DAY ABOUT WATER, ABOUT CHEMICALS, FERTILIZER, ABOUT SEED, ABOUT WHEN TO PICK, ABOUT HOW TO PICK.

IF WE COULD GIVE A FARMER REAL-TIME FEEDBACK AS TO THE CONSEQUENCES OF THOSE DECISIONS, FARMERS WOULD THEN MAKE BETTER INFORMED CHOICES.

- SO THIS IS ONE OF OUR COPTERS.

THIS IS A Y6.

- WHAT THE TEAM AT 3-D ROBOTICS ARE PROVIDING IS CERTAINLY VERY NEW, AND THE PICTURES THAT ARE BEING TAKEN ARE MUCH MORE FOCUSED.

YOU CAN GET THEM AT MUCH BETTER LEVELS, SO WE'RE EXCITED ABOUT THAT TECHNOLOGY.

Anderson: WELL, A DRONE, BY OUR DEFINITION, IS AN AIRCRAFT CAPABLE OF AUTONOMY, WHICH IS TO SAY IT'S OPTIONALLY PILOTED.

YOU CAN FLY IT IF YOU WANT, BUT IT IDEALLY WILL FLY BY ITSELF.

YOU KNOW, YOU PUSH A BUTTON, YOU SAY "GO" AND IT JUST GOES.

YOU GET A DIFFERENT PERSPECTIVE.

YOU GET THE TOP-DOWN PERSPECTIVE.

YOU CAN FLY EVERY DAY OR EVERY WEEK OR EVERY MONTH OR EVERY HOUR, AND SEE CHANGES IN THE CROP OVER TIME...

WHICH IS SOMETHING A FARMER CAN'T SEE IN ANY ONE SNAPSHOT MOMENT ON THE FARM.

WE NOW HAVE A CHEAP AND EASY AND AVAILABLE PLATFORM THAT CAN PUT SENSORS IN THE SKY.

SO WE HAVE THE ABILITY TO GATHER HUGE AMOUNTS OF DATA ABOUT FARMS OF ALL SORTS.

Basso: MY GOAL IS TO PUT MYSELF OUT OF A JOB IN TERMS OF FLYING BECAUSE THESE ARE GONNA BE WAY MORE USEFUL WHEN THEY'RE NOT SOMETHING BIG AND SCARY AND, LIKE, HIGH-TECH.

THIS'LL MAKE MY DAY IF IT MAKES IT BACK.

OKAY.

MM-HMM.

LAUNCH.

Amin: IT WAS SOMEWHAT UNEXPECTED FOR ME THAT YOU KIND OF LOSE SIGHT OF THEM.

YOU REALLY DON'T KNOW WHERE THEY ARE.

Basso: LIKE, IT WAS CIRCLING BACK TOWARDS YOU.

IT'S COMING BACK.

Amin: ALL OF A SUDDEN, THEY APPEAR OUT OF NOWHERE.

man: ALL RIGHT, LOOKS GOOD.

COMING IN HOT.

- DIDN'T WANT TO COME BACK TO US.

- NICE ONE.

- TURNIN' OFF MY HEADSET.

GOOD CALL.

HERE'S WHERE WE LAUNCHED FROM.

- RIGHT.

- OVER HERE...

I THINK A FARMER WOULD HAVE THIS PREPROGRAMMED SCRIPT OF WHAT THEY WANT TO COLLECT.

AND IT WOULD TAKE OFF AND IT WOULD FLY AND IT WOULD LAND RIGHT IN THE MORNING IN THE EARLY HOURS, AND IT WOULD DOWNLOAD ITS DATA AUTOMATICALLY.

AS THE FARMER GOES AND SITS DOWN AND READS THE PAPER, THEY GET THE MORNING REPORT.

"HEY, HERE ARE YOUR PROBLEM AREAS.

HERE'S HOW WELL IRRIGATED YOUR FIELD IS, ET CETERA."

NICE, EASY-TO-DIGEST DATA.

- WHAT QUESTIONS CAN WE ANSWER THAT WOULD ALLOW A FARMER TO FARM DIFFERENTLY?

THE DREAM IS THAT YOU DON'T JUST INCREASE THE YIELD, THE PRODUCTIVITY OF THE FARMS, BUT YOU DECREASE THE CHEMICAL LOAD IN OUR ENVIRONMENT AND IN OUR FOOD.

Amin: IF THIS CAN HELP US IN ANY WAY MANAGE OUR WATER BETTER, IT'S GONNA BE NOT ONLY GOOD FOR US, BUT IT'S GONNA BE GOOD FOR THE INDUSTRY, IT'S GONNA BE GOOD FOR THE ENVIRONMENT, AND IT'S GONNA HAVE MORE WATER GO AROUND FOR EVERYONE.

THE IMAGE THAT MOST PEOPLE HAVE OF DRONES IS NOT NECESSARILY FOR COMMERCIAL USE OR IN AGRICULTURE.

I DON'T KNOW EXACTLY WHERE IT'S GONNA BE HEADED BECAUSE IT'S CERTAINLY A NEW AVENUE AND A NEW TECHNOLOGY AND IT'S VERY NASCENT, BUT I WANTED, YOU KNOW, TO BE AT THE FOREFRONT OF THIS AND SEE IF, YOU KNOW, WE CAN USE THAT TECHNOLOGY TO OUR BENEFIT AND, YOU KNOW, IMPROVE OUR FARMING PRACTICES.

- TRY AND KEEP IT RIGHT, THERE... Anderson: AT THE END OF THE DAY, THE FARMERS KNOW BEST.

- TOO STRONG... Anderson: WE'RE NOT TRYING TO REPLACE THE FARMER'S EYES.

THESE ARE A WAY TO GIVE THEM SUPER SIGHT, AND TO ALLOW THIS NEW DATA TO HELP THEM MAKE BETTER FARMING DECISIONS THAT RESULT IN BETTER FOOD.

German: THE GREAT SUCCESS OF THE 20TH CENTURY WAS CHEMISTRY.

BREAKING FOODS APART AND STUDYING THEM AS INDIVIDUAL MOLECULES.

WE'RE LEARNING ABOUT HOW IMPORTANT BIOLOGY IS TO FOOD.

THE 21ST CENTURY WILL BE DEFINED AS THE BIOLOGICAL CENTURY FOR FOOD.

THERE'LL BE BIOLOGICAL TECHNOLOGY.

THE RESULT OF TREMENDOUS BIOLOGICAL TOOLS MADE AVAILABLE TO SCIENTISTS MEANS WE CAN LOOK AT THE WORLD LITERALLY AS IT EXISTS INVISIBLY.

AND WHEN YOU DO THAT, YOU REALIZE THAT WE HOUSE TRILLIONS OF MICROORGANISMS IN US AND ON US, AND THAT DIMENSION IS GOING TO BE SOMETHING THAT SCIENCE IS GOING TO BE ABLE TO TAKE ADVANTAGE OF.

Pollan: THE AMERICAN GUT PROJECT IS A VERY INTERESTING CITIZEN SCIENCE EXPERIMENT.

WE'VE BEEN DOING ALL THIS WORK ON THE MICROBIOME, AND LEARNING THAT IT'S PROBABLY IMPORTANT IN MANY, MANY WAYS, BUT WE DON'T KNOW WHAT A NORMAL GUT MICROBIOME LOOKS LIKE.

WE DON'T HAVE A BASELINE.

HOW IS YOURS DIFFERENT THAN MINE AND WHY?

THE IDEA OF THE AMERICAN GUT PROJECT WAS TO INVITE INDIVIDUALS TO PARTICIPATE AND HAVE THEIR GUT MICROBIOME SEQUENCED.

RUN THROUGH THESE RELATIVELY NEW MACHINES THAT YOU CAN PUT A SAMPLE THROUGH, AND THEY'LL TELL YOU THE GENETIC SIGNATURE OF EVERYTHING IN THAT SAMPLE.

AND THAT'S AMAZING NEW INFORMATION.

Knight: THE PROJECT IS CALLED AMERICAN GUT.

PEOPLE SIGN UP ON THE WEBSITE.

WE SEND OUT A KIT IN MAIL, BUT HAS A UNIQUE BACKHEAD ON IT.

WHEN YOU OPEN UP THE KIT, WHAT YOU HAVE IS BASICALLY A TUBE WITH A DOUBLE-HEADED SWAB IN THAT TUBE.

YOU MAIL THE SWAB BACK IN, AND THEN WE GET THE DNA OUT OF THE SWAB.

WE DO ONE SEQUENCING RUN ON THE DNA SEQUENCING INSTRUMENTS, AND THEN WHAT WE DO IS WE RELEASE THOSE SEQUENCES INTO GENBANK, WHICH IS A PUBLIC DATABASE THAT HAS ALL THE DNA SEQUENCES IN IT.

BUT WHAT'S GREAT ABOUT THAT IS THE WHOLE COMMUNITY OF SCIENTISTS, OF EDUCATORS, CAN HAVE A LOOK AT THE DATA IN THE CONTEXT OF ALL THE OTHER SAMPLES, AND BECAUSE PEOPLE ARE INTERESTED IN THEIR OWN PERSONAL MICROBES, WE MAKE THEIR INDIVIDUAL RESULTS AVAILABLE ON THE WEBSITE, AND WE ALSO SEND THEM BACK A PAPER CERTIFICATE THAT HAS THEIR RESULTS ON THEM.

THEY CAN THEN LOOK AT HOW THEY PLACE THEMSELVES ON THAT MICROBIAL MAP RELATIVE TO OTHER PARTICIPANTS IN THE PROJECT.

- WITH THESE GENETIC SEQUENCING MACHINES, WHERE YOU CAN TAKE A SAMPLE OF A VERY LARGE COLLECTION OF MICROBES; YOU CAN GET A CENSUS OF EVERYBODY THERE.

BUT IT'S IMPORTANT TO EMPHASIZE WE'RE REALLY AT EARLY DAYS, AND THAT THERE IS A LOT WE DON'T KNOW.

German: WE'RE BEGINNING TO REALIZE OUR HEALTH IS UNDER OUR CONTROL.

WE CAN MEASURE IT AND TAKE CHARGE OF IT.

IF WE'RE GOING TO MOVE FORWARD WITH CONCEPTS LIKE MORE MICROORGANISMS IN OUR FOOD AND TAKING ADVANTAGE OF THE BIOLOGICAL PROPERTIES OF THESE MATERIALS, THEN WE'RE GONNA HAVE TO MEASURE THEM.

Knight: WE DO KNOW FROM THE RESEARCH THAT SOME FOODS ARE GENERALLY REALLY GOOD FOR THE MICROBES IN YOUR GUT.

WE'RE STILL JUST AT THE BEGINNING STAGES OF FIGURING OUT NOT JUST HOW THE FOODS CHANGE US OVERALL, BUT HOW TO HANDLE THE CHANGES IN SPECIFIC WAYS THAT ARE REALLY VALUABLE.

THE LEAFY GREEN VEGETABLES ARE REALLY GOOD, AND THEN YOGURT, SPECIFICALLY PROBIOTIC YOGURT, SEEMS TO HAVE A FAIRLY MAJOR IMPACT.

Pollan: WHEN WE DEVELOP, I THINK WE'RE GONNA LEARN THAT FOOD IS THE WAY TO GARDEN THAT MICROBIOME, 'CAUSE WE KNOW WHEN YOU CHANGE YOUR DIET, YOU CAN CHANGE THE POPULATION IN THERE.

German: CHANGING OUR MICROBIOTA WILL BE POSSIBLE.

THAT IS GOING TO CHANGE THE WAY WE INTERACT WITH OUR FOODS, INTERACT WITH OUR HEALTH.

WE'RE GOING TO HAVE A PERSONAL VIEW OF HEALTH WHERE WE MEASURE, WE DECIDE WHAT HEALTH WE WOULD LIKE, AND NOW FOODS WILL BE ABLE TO DELIVER IT.

IT IS GOING TO BE THE MOST FASCINATING ERA IN HUMAN HISTORY PRECISELY BECAUSE IT WILL GRANT GREATER DIVERSITY TO THE POPULATION.

Pollan: THERE'S ENORMOUS POTENTIAL TO TREAT A GREAT MANY CONDITIONS; SOME, YOU KNOW, HAVING TO DO WITH CHRONIC DISEASE AND SOME PERHAPS HAVING TO DO WITH MENTAL ILLNESS, THROUGH MANIPULATING THIS GUT MICROBIOME.

AND SO I THINK OVER THE NEXT 10 OR 20 YEARS WE'RE GONNA SEE SOME REMARKABLE DISCOVERIES.

ONE OF THE THINGS WE'RE LEARNING IS WHAT THE GUT LIKES TO EAT, AND IT LIKES FERMENTED FOODS FOR A COUPLE REASONS.

ONE IS THAT IT MAY PROVIDE VALUABLE NEW RESIDENTS, AND THAT CERTAIN FOODS, YOGURT AMONG THEM, SAUERKRAUT, OTHER FERMENTED VEGETABLES, BRING IN SPECIES THAT YOU MIGHT WANT TO HAVE MORE OF.

PERHAPS THE EASIEST FERMENTED FOOD YOU COULD MAKE AT HOME IS SAUERKRAUT, AND BASICALLY IT STARTS WITH JUST SHREDDING CABBAGE, AND IT FERMENTS KIND OF BEAUTIFULLY.

SO NOW WHAT WE'RE GONNA BE DOING IS DEPENDING ON MICROBES, BACTERIA, TO TRANSFORM THIS CABBAGE INTO SAUERKRAUT, BUT WE'RE NOT GONNA ADD THOSE.

WE DON'T NEED TO.

THEY'RE HERE.

THEY'RE SOMEWHERE.

THEY'RE COVERING THE CABBAGE.

ALL WE NEED TO DO, THOUGH, IS ADD SALT.

NOW, I'M NOT GONNA SPECIFY HOW MUCH 'CAUSE IT'S NOT CRITICAL, BUT ALSO BECAUSE YOU SHOULD DO IT TO TASTE, AND WHAT THE SALT IS GONNA DO IS DRAW THE WATER OUT OF THE CABBAGE.

LET'S SEE HOW THIS TASTES.

NEEDS MORE SALT.

YOU CAN SPICE IT HOWEVER YOU WANT.

SOME PEOPLE PUT CORIANDER IN IT.

I LIKE JUNIPER, SOME CARAWAY SEEDS.

THIS SMELLS REALLY GOOD NOW.

WHATEVER YOU HAVE AROUND THAT'S HEAVY, OR IT COULD BE OTHER CABBAGES, AND JUST LET IT SIT THERE FOR A LITTLE WHILE, AND BASICALLY THE WATER WILL EMERGE AND GRADUALLY COME OUT.

SO NOW WE'VE GOT SOPPY CABBAGE.

LOOK AT THAT, SEE?

SEE THE WATER DRIPPING OUT OF IT?

THAT'S WHAT YOU WANT, AND THEN YOU'RE READY TO PUT IT IN.

AND THEN YOU WANT TO REALLY STUFF IT IN HERE.

NOW THE CHALLENGE IS TO HAVE SOME DOWNWARD PRESSURE ON THIS.

YOU CAN ACTUALLY TAKE A PLASTIC BAG AND FILL IT WITH ROCKS AND PUT THAT IN THERE.

AND THEN WITHIN 24 HOURS, IT'LL START BUBBLING, AND YOU'LL BE ABLE TO SEE BUBBLES COMING UP THROUGH THE LIQUID, AND WHEN YOU SEE THIS TOP BULGE A LITTLE, JUST HALF A TURN TO RELEASE THAT GAS.

SO RELEASE THE GAS ONCE A DAY FOR THE FIRST WEEK, AND THEN TASTE IT.

YOU CAN TASTE IT ANY TIME, IT'S FINE TO TASTE, AND YOU'LL SEE THE FLAVOR EVOLVE AND IT'LL GET MORE AND MORE TANGY AND MORE SOUR, AND THEN AT A CERTAIN POINT, YOU WANT TO BALANCE SOURNESS WITH CRUNCHINESS, YOU KNOW, 'CAUSE OVER TIME YOU'LL LOSE CRUNCHINESS.

AND THEN YOU CAN PUT IT IN THE FRIDGE, WHICH IS A FERMENTATION STOPPING MACHINE, AND THEN YOU CAN, YOU KNOW, USE IT GRADUALLY OVER AS LONG AS YOU LIKE.

TASTES PRETTY GOOD.

IT WOULD BE GOOD COLESLAW RIGHT NOW.

woman: TRY SOME BUGS?

WANT TO TRY SOME BUGS TODAY, GUYS?

HEY, GUYS.

WANT TO TRY SOME BUGS, TODAY?

Martinez: DON BUGITO IS A OLD CONCEPT REFRAMED AS A NEW CONCEPT.

OUR GOAL IS TO INTRODUCE EDIBLE INSECTS INTO THE AMERICAN FOOD MARKET, AS A PROTEIN ALTERNATIVE.

- HEY, WELCOME.

- HI!

ARE THESE... - WANT TO TRY A BUG?

- BUGS?

- YES.

- REALLY?

- YEAH, WE'VE GOT-- Martinez: THESE INSECTS ARE FARM INSECTS USED FOR FEEDING CHICKEN OR FISH, SO WE REMOVING THE CHICKEN, THE FISH, AND GOING STRAIGHT TO THE PROTEIN SOURCE.

- SO THIS IS A SUSTAINABLE SOURCE OF PROTEIN?

- OH, VERY MUCH SO, YEAH.

Martinez: THEY DON'T GENERATE GREEN GASSES.

THEIR WASTE PRODUCTION IS COMPLETELY MINIMUM, AND THEY BARELY NEED WATER.

- OKAY, HERE I GO.

- I WANT TO TRY ONE.

- I'VE GOT A SAVORY.

I HAVE EITHER A SUPERWORM OR A CHILE LIME CRICKET, AND THEN I ALSO HAVE SWEETS, SO THESE ARE CHOCOLATE DIPPED, WITH A LITTLE BIT OF SEA SALT ON TOP.

- I'LL TRY THE CHOCOLATE.

- CHOCOLATE CRICKET?

- YEAH.

Martinez: FOR THE BEGINNERS WE HAVE CHOCOLATE COVERED CRICKET.

WE HAVE ALSO COVERED CHOCOLATE SUPERWORMS, SO A LOT OF TIMES THIS HELPS.

PEOPLE ARE MORE FRIENDLY TO EAT SOMETHING WITH CHOCOLATE.

SO THEY EAT IT, AND THEY ARE SURPRISED THAT IT TASTES REALLY GOOD.

SO ONCE THEY TRY THIS, THEY USUALLY MOVE TO THE NEXT LEVEL.

- WHAT ARE THESE FLAVORED WITH?

- SO IT'S JUST, LIKE, A CHILE LIME, SO IT'S GONNA BE A LITTLE BIT SPICY.

THOSE ARE ACTUALLY REALLY POPULAR.

THAT'S PROBABLY MY FAVORITE FLAVOR.

- YOU GOT A SMALL ONE?

- YEAH, I'VE GOT-- I CAN FIND-- IF YOU WANT, YOU CAN ONLY HAVE HALF OF ONE TOO.

- SURE, LET ME TRY-- - HERE.

HERE'S A LITTLE GUY I FOUND JUST FOR YOU.

- THERE YOU GO.

OH, GOD.

[laughs] - I'M IMPRESSED; YOU WENT FROM THE BOTTOM AND NOW YOU'RE AT THE TOP.

I LOVE IT.

- OKAY.

- I'LL TRY THE WORM.

- THIS IS REALLY INTERESTING.

- I'VE GOT A CRICKET AND I'VE GOT A WORM.

- THANK YOU.

- DO YOU WANT TO TRY THE SUPERWORM OR THE CRICKET?

- THE CRICKET.

- SMALLEST CRICKET.

- YEAH, THE SMALLEST ONE.

- MOB MENTALITY.

- WHAT DO YOU THINK?

- NOT BAD.

- IT'S LIKE BIZARRE FOODS.

- MMM!

- THEY'RE REALLY CRISPY.

- IT'S ACTUALLY LIKE NUTS.

WELL, RICE KRISPY.

- RIGHT.

- PROBABLY.

- IT'S CRUNCHY, CHOCOLATE.

- RIGHT.

- IT'S KINDA GRAINY, BUT IT'S ALSO REALLY-- IT'S GOT THAT LITTLE SPICE TO IT.

I DON'T KNOW; IT TASTES LIKE POTATO CHIPS, HONESTLY.

- POTATO CHIPS.

- BUT THAT DISSOLVE A LITTLE BIT QUICKER.

- A LOT PEOPLE THINK POTATO CHIPS OR CORN NUTS.

- YOU WANT TO TRY?

- [speaking Spanish] I WISH WE GET MORE KIDS LIKE THAT.

GRACIAS.

- [speaking Spanish] - THANK YOU.

REALISTICALLY, I WOULD LIKE TO SEE EDIBLE INSECTS IN THE FOOD MARKET, LIKE, IN FIVE YEARS.

WE EAT EDIBLE INSECTS.

EVERYBODY IN THE PLANET, EXCEPT WESTERN CULTURE, LIKE UNITED STATES AND EUROPE.

SO WE'RE HERE AT LA COCINA.

THIS IS WHERE EVERYTHING HAPPENS, WHERE THE REAL MAGIC HAPPENS.

Sawaya: LA COCINA'S A NONPROFIT INCUBATOR KITCHEN, AND SO OUR MISSION IS TO WORK WITH LOW INCOME ENTREPRENEURS, MOSTLY WOMEN IMMIGRANTS, TO LAUNCH GROUND FORMALIZED FOOD BUSINESSES.

A FOOD INCUBATOR IS INTENDED TO PROVIDE OPPORTUNITY AND ACCESS TO RESOURCES.

WHAT WE'RE LOOKING FOR IS THAT THEY HAVE CLEARLY THOUGHT ABOUT WHAT THE PRODUCT IS GONNA BE, HOW THEY'RE GONNA SELL IT, AND HOW IT'S GONNA BE VIABLE.

THERE'S SO MANY PEOPLE FROM SO MANY DIFFERENT BACKGROUNDS COMING TOGETHER.

I THINK A LOT OF TIMES PEOPLE GET EXCITED 'CAUSE THEY'RE LIKE, "OH, YOU GET TO EAT SO MUCH GREAT FOOD."

BUT IT'S MORE THAN THAT.

IT'S WORKING WITH ENTREPRENEURS.

I LOVE COMING TO WORK EVERY DAY BECAUSE I GET TO CHAT WITH THEM AND I GET TO SEE THEM MAKING FOOD, AND I GET TO SEE THEM DOING SOMETHING THAT THEY'RE PASSIONATE ABOUT.

THIS IS FERNAY OF MINNIE BELL'S SOUL MOVEMENT.

FERNAY OWNS AND OPERATES A FOOD TRAILER, SO SHE'S A REAL-LIFE STREET FOOD VENDOR IN SAN FRANCISCO, AND SHE MAKES SOUL FOOD.

Fernay: SO TODAY, RIGHT NOW I'M MAKING A BANANA PUDDING THAT WE'RE GONNA PUT IN 4-OUNCE CUPS, AND JUST MADE WITH A MASCARPONE AND A MARSHMALLOW CREAM AND A LITTLE PINCH OF SALT AND VANILLA EXTRACT.

Sawaya: MONICA IS PARTICULARLY INTERESTING IN HOW SHE CAME TO BE A FOOD ENTREPRENEUR.

SHE WAS DOING THE SERIES OF WORM HOUSES AS AN ART PROJECT ABOUT SUSTAINABLE FOOD CONSUMPTION, SO SHE HAD THE IDEA TO FORMALIZE THIS IDEA OF THE WORM HOUSE INTO A BUSINESS OF EDIBLE INSECTS.

- RIGHT HERE WE 1,500 OR 2,000 SUPERWORMS.

AHH.

SO THESE GUYS ARE PRETTY HEALTHY.

AH!

NO, I'M NOT GONNA EAT IT.

[laughs] I GREW UP IN MEXICO EATING INSECTS, SO THERE'S A GIANT CULTURE BEHIND THIS.

WHILE THEY'RE TOASTING, I'M MIXING THIS DON BUGITO SECRET RECIPE SAUCE.

IT'S THE FIRST THING IS SOME LEMONS-- LIMES, I SHOULD SAY.

SO THIS RECIPE'S ACTUALLY FOR, LIKE, SPICY SUPERWORMS.

I CAN'T BELIEVE I'M DISCLOSING THE SECRET RECIPE RIGHT NOW.

I THINK THE BIGGEST PROBLEMS RIGHT NOW IS WE'RE EATING TOO MUCH MEAT.

WE HAVE TO START FINDING NEW ALTERNATIVE PROTEINS.

SO THE SAUCE IS READY.

THEY'RE GOOD.

[La Cucaracha playing] ♫♫ [metallic clanking] SO THIS IS A SOUND THAT WE WANT.

INSECTS ARE ACTUALLY ONE OF THE MOST EFFICIENT PROTEINS IN THE PLANET.

THEY USE PROBABLY 1,000 TIMES LESS WATER THAN CATTLE FARMS.

THEY SMELL GOOD!

THESE GUYS ARE REALLY GOOD.

THESE ARE MY FAVORITE INSECTS.

♫♫ -♫LA CUCARACHA, LA CUCARACHA♫ - I THINK THAT THE BEST FOOD IS THE FOOD THAT IS MADE WITH PASSION AND WITH TALENT, AND IT HAS A STORY, AND SO I THINK THAT THAT IS REALLY THE FUTURE OF FOOD.

[all singing in Spanish] - OUR VISION FOR THE FUTURE OF FOOD IS, ON A FRIDAY IN THE JERUSALEM FARMER'S MARKET, STARTING AT 8:00, FOOD GETS MORE VALUABLE WITH EACH HOUR, BECAUSE LITERALLY THAT COMBINATION OF CULTURE IS IMPROVING, JUST LIKE WINE AND CHEESE, SO FOODS WE CAN LITERALLY IMAGINE THAT THE WASTAGE OF 40% OF THE WORLD'S FOOD SUPPLY TODAY IS DRAMATICALLY CHANGED.

THAT BY TAKING ADVANTAGE OF OUR KNOWLEDGE OF HOW MICROORGANISMS CAN STABILIZE FOODS, WE CAN PROTECT 'EM.

WE CAN MAKE THEM MORE SHELF-STABLE, AND IN FACT MORE NOURISHING AND DELICIOUS, AND MORE VALUABLE.

♫♫ - IF I WAS GONNA BE A VEGETABLE, I THINK I WOULD BE A POTATO.

- THERE'S SOMETHING VERY WINNING ABOUT THE LIFESTYLE OF THE ASPARAGUS.

- I'M SUPER PARTIAL TO SPINACH.

- I GUESS I'D BE AN EGGPLANT.

- AND THE WAY IT EMERGES.

SOMEWHAT PHALLIC, SOMEWHAT, YOU KNOW, SUGGESTIVELY FROM THE EARTH.

- IMMEDIATELY WHEN YOU SAY "VEGETABLE," I THOUGHT ABOUT MUSHROOMS.

IT SEEMS GROSS, BUT THEY'RE DELICIOUS.

- FOR ME IT'S JUST FULL OF PROMISE.