A New York chef makes everything from cricket roast to "bug nog."
Eating insects is a hot topic and has been receiving lots of media attention lately which helps spread awareness. But more research needs to be done to develop the insect-rearing processes.
"Entomophagy is an evolving term in need of review," says Afton Marina Szasz Halloran, Ph.D Fellow at the University of Copenhagen. Halloran calls for a change in the way we speak about edible insects and entomophagy.
That is, at least, according to a couple of New York filmmakers.
Wait, just hear us out. Insects could be the next big thing in food.
The Week in Weird closes out the week with a very special happy hour, that includes candied crickets and toasted waxworms. Entomophagist, Daniella Martin, joins us to share her best recipes and discuss how eating insects could save the world.