In the restaurant's kitchen and a scientific lab in Barcelona, he and his team deconstructed ingredients to what he calls the molecular level, then reconstructed dishes using unexpected re-combinations of the original components, presenting the results in mouthful-sized portions.

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They're two different missions -- investing in a science lab that will help on energy independence and create scientific breakthroughs, that's certainly fine.

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Scientific discoveries at nanoscale -- one billionth of a meter -- are finding their way out of the lab and into production, creating more efficient computer chips and coatings for glass.

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To remain in the lab and say nothing publicly can mean ceding the debate to those out to undermine it, and the scientific process itself, and the hope for a rational public policy debate and response.

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