Ucsb Bren School Students’ ‘Slightly Nutty’ Project Makes Insect Cuisine More Sustainable.
Ana C. Day's insight:
"After an initial test of black soldier fly larvae, the team switched to crickets, which had emerged in 2010 as an insect protein of choice because of the plentiful pet store infrastructure that existed for feeding pet lizards and frogs. Better yet, the nutritional and sustainability impacts are staggering: cricket flour offers at least twice as much protein as beef, more iron than spinach, and as much B12 as salmon, yet you can grow six times as much of it than beef with the same amount of feed."
" Its official. We will be seeing edible insects on our dinner plates soon. How do we know? People everywhere are talking about it. The Food and Agriculture Organization of United Nations (FAO) has a special advisor on edible bugs and a Directory of Edible Insects Stakeholders on its website. If that’s not enough, edible bugs are popping up everywhere from Michelin-starred restaurants in Sao Paulo to food carts in San Francisco. Daring chefs around the world are experimenting with insects as food and its clearly a harbinger of things to come. "
Published on Apr 1, 2015 Introduce insects into Western cuisine as more water-resource efficient form of food. He comes across the pond to share his experiences in the changing psychology of eating insects in the past several years.
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Appealing to the senses is important when introducing novel foods, says chef Andy Holcroft. He is planning the opening of Grub, a restaurant serving delicacies such as Moroccan-spiced insect kebabs, at a bug visitor attraction in Wales. “Crispy and crunchy descriptions of insects, such as stir-fried or sautéed, sound more appetising than soft-boiled or poached . . . [which sound] squelchy and squishy,” he says. His venture follows a move by Wahaca, a high-street Mexican restaurant chain, to put crickets on its specials menu.
Creepy crawling critters cooked kind of deliciously--would you eat insects?
Ana C. Day's insight:
"Creepy crawling critters cooked kind of deliciously: this is the mission statement behind Pat Crowley, a Salt Lake City businessman and his partner Dan O'Neill plan for getting more Americans to eat insects. A journey that began in 2012, the business partners have been making a high-protein bar with crickets as their special ingredient."
Last year the UN reported that by 2050 the world population will reach 9 billion and we're going to have to consider different protein sources for food... like bugs. Fox news correspondent Alicia Acuna explains.
"Pat Crowley will discuss how insects have long been a part of the human diet. Come learn about our deep ancestral history of eating insects, current practices around the world, and what it means for the future of our health and environment."
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