eating insects

“It’s not that they’re dirty and disgusting so we don’t eat them; it’s that we don’t eat them, so we think of them as dirty and disgusting.”
The FAO explain: 'Acceptance or rejection of entomophagy is a question of culture' According to the FAO report, in the majority
"It was the first time I organized an insect eating event in a restaurant like this," Jiskra said, "but the outcome was so
"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.
Bitty provided complimentary cookies and flour for review purposes. And you know what? Their mission is kind of working. I
By James McWilliams Until very recently the idea of eating insects was taboo for most first-world consumers. But that’s beginning
By the year 2100, there will be an estimated 11 billion people living on Earth. The Economist's video explains that while
Its name, after all, does mean "rotten cheese" in Sardinian dialect. It is not an easy cheese to get.
I like innovation. I even like small amounts of meat, Bittman-style. But, I'll say it: I am not a fan of meat substitutes
Our six-legged neighbors could solve the problems of growing poverty.
Like any good New Yorker, I immediately sought out food. No barbecue nor beans I found. Instead, my fork stumbled onto an unexpected variety of Middle Eastern, Mexican and Vietnamese dishes, each as delectably daring as the next.
Wait, just hear us out. Insects could be the next big thing in food.
Food companies have the challenge of turning the unpalatable into the delectable and changing long-standing cultural norms about what we put into our mouths. It is possible to fill seven billion bellies with nutrient-rich foods; but we're going to have to embrace some unorthodox ingredients.
The ingredient in question is carmine. It's a red dye extracted from the dried, pulverized bodies of the cochineal insect -- an unphotogenic arthropod native to Mexico and South America with a fondness for cactus. Dannon uses carmine in four flavors of Fruit on the Bottom yogurt.
That is, if sustainable eating is important to you.
Before you call this video gross, or trendy, or sensationalist...watch it. David Gracer, an entomophagy (bug eating) expert gives a pretty good case for making wider use of bugs.
It may have crawled into your consciousness lately that edible insects are the new green thing: for one thing, they are extremely sustainable to raise. Green is good, agree most folks. But how do they taste?