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.”
According to UNICEF, worldwide, almost half of all deaths among children under the age of 5 years are a result of malnutrition
The chef points out that cooking with insects is much safer than handling common meats such as beef and chicken. There are
"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.
There are crickets baked into that chewy cookie. Probably about eight in each one. And no antennae or legs will poke out
In and of itself, this inevitable agricultural reality isn’t necessarily the vegan’s problem. Vegans can convincingly respond
This picture taken on August 10, 2014 shows insects waiting to be sold in a market in Bangui, Central African Republic. So
Its name, after all, does mean "rotten cheese" in Sardinian dialect. It is not an easy cheese to get.
So when the startup Beyond Meat approached me about trying their plant-based "meat" that replicates the structure of animal
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 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?