Don’t say “eww” just yet. Keep your eyes—and mind—open as Jonas Pedersen and Josh Evans of Nordic Food Lab dabble in what many would see as the dregs of the food chain but some view as the future of sustainable dining.
From bugs to guts, nothing here is too taboo for the table. It’s just a matter of preparation, balancing flavors and textures, and pursuing creative visions of what’s possible.
As a cheap and easy source of protein for humans, it might be hard to beat the mighty mealworm. Graduate students Rachel Bergmans and Valerie Stull are researching the use of mealworms as an inexpensive microlivestock.
Author of iDisrupted predicts that super scaleable, high protein insects could be a major contributor to the world food supply.
London, UK (March 25, 2015) iDisrupted - Are insects the meat of the future? John Straw, co-author of the new book iDisrupted thinks so, and here he explains why…
According to the United Nations, livestock uses around 30% of the world’s ice-free land mass and produces 14.5% of all greenhouse-gas emissions. Making meat also requires supplying animals with vast amounts of water and food. For example, in the United States producing 1kg of live animal weight typically requires 10kg of feed for beef, 5kg for pork and 2.5kg for poultry. Insects on the otherhand are much easier to raise; they produce less waste and the world has a huge supply.
At an event to honor the modern-day science hero, $15,000 worth of edible insects were on the menu. So Tyson was willing — if not exactly eager — to explore the delicacies on offer. For science. Guest of honor Neil deGrasse Tyson, in a formal vest with gold celestial shapes, picked up a Cambodian cricket rumaki canape, looking at it skeptically before taking a bite.
Ce mercredi à 17 heures à l'Université Paul Sabatier de Toulouse se tiendra une conférence sur l'entomophagie, autrement dit la pratique qui consiste à manger des insectes. Une dégustation sera proposée à la fin de l'intervention. «Ce n'est pas ...
The Wahaca Southbank Experiment has always been a testing ground for new and interesting dishes for you to try before we decide whether to put them on the menu in our other restaurants, so we want to hear what you think of them. This time we’re asking you to cast your vote on twitter by using our cunningly devised hashtags, #ChapulinYES or #ChapuliNO to let us know what you think.
Since the 4th century B.C.—and perhaps even earlier—people have relied on insects as a dietary protein source. With no Piggly Wiggly down the street, early Greeks and Romans turned to cicadas, locusts and grasshoppers for dinner. Today, many Asian, African, and Central and South American cultures still feature insects on their menus. More Western culinarians are even turning their attention to edible insects, as well, as both a foodie trend and a more sustainable protein source for a growing world population.
I recently came across cricket flour, touted as a high protein flour, and I was wondering if you are familiar with this and if you could share your insight into this product. Also, are crickets kosher and would you suggest purchasing organic cricket flour?
Did you know the consumption of insects as food is known as entomophagy?
Now, a bit of cricket history: Crickets have long been the symbol of good luck in many cultures, including the Chinese culture.
It’s hard to fault the idealism of Meat Free Week – but a die-hard meat eater is a hard nut to crack. Better to drop the ethical propaganda and big up the positives of vegetables as a sexy, modern alternative
By: WAHENGBAM RORRKYCHANDSince immemorial the people of Manipur considered some of the insects as consumable. For these people of Manipur edible aquatic insects is considered as the cheapest sources of animal protein. However, due to the degrading biodiversity of Loktak lake which produce around 60 percent of these insects, some of the species are already extinct and some are at the verge of extinction. The most productive ecosystem, Loktak lake is home to more than 230 species of macrophytes, 425 species of animal ansd thousand of avifaunal species.
Celebrity chef Rosemary Shrager will be crunching her way through edible bugs at careers fair in Kent next week.
The Bush Grub edible bugs company, a creation of young entrepreneur Ben Bartlett from Sittingbourne, will be asking celebrity panel hosts to try out his flavoured insects as part of the KentChoices4U careers event.
Ben, 23, has been successfully running his own company for four years and is a shining example to other young people of how successful they can become. Ben has been invited along to share business-creation tips with young people.
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