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Why I eat insects and why you should and WILL too.

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I want to start by asking you this, would any of you eat this? Let me reword this, does it look edible? EDIT NOTE: Okay…please hop on over to this post: It’s the same exact post but the picture links work on that one. Picture makes everything more fun! Thanks! (I don’t know why I can’t link any pictures on this post anymore, even when I go to “edit.”)

(Photo Credit: EntoBox)YES it does (to me)! Well, this just happens to be made from INSECTS. I believe they are honey caterpillar croquettes, to be exact.There is this growing organization in the UK that proposed that 50 years from now, this will be a part of our daily meal. This is our future right here! And it will probably come true because the organization has already made plans to start selling. SO! To help you prepare, I will give you some reasons to start considering insects for your meals:

Read the full article here

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What Is Cockroach Milk? Why It Could Be A Nutritional Gamechanger

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Deciding what protein shake to grab before a workout can be stressful; the market is flooded with brands claiming to deliver the most nourishment to replenish your tired body. Now scientists in India may have unlocked a secret nutritional goldmine and it hinges on the rather off-putting question: “What is cockroach milk?”

The pesky bug we usually think of as the scourge of our bathroom or kitchen floor may actually be a source of a protein more powerful and economical than whey, soy, or nuts combined. We’ve been hearing for a while that eating insects is the future of food, but this is slightly different. A species of Pacific beetle cockroach called the Diploptera Punctata has a unique ability that could make it of great value. The bug, which is native to the tropical Polynesian island forests, is the only known viviparous cockroach. Instead of laying eggs, it gives birth to live young. They also provide their offspring with a liquid full of proteins, fats, and sugars — yup, like humans (I’mma let that sink in real quick).

Read Lily Feinn’s article in bustle

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A mouth full of crickets? Lobbyists speak up for edible insects

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At the Oyamel Cocina Mexicana in Washington, metal butterfly mobiles hang from the ceiling and bugs are on the menu.

The chapulines tacos are jammed with thumb-sized roasted grasshoppers, a delicacy head chef Colin King cooks in tequila and chipotle puree and serves with shallots.

“There’s a lot of instances when people try them for the first time where, if they can get over the mental aspect of it, then they end up really liking them,” King said. “I know I went through that when I first tried them.”

Connoisseurs of edible insects say more and more people are coming to like such dishes, which represent an untapped source of environmentally sustainable protein. And the industry is getting organized to push for further consumer — and government — acceptance.

Read the full article in The Salt Lake Tribune

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Teaching Entomophagy (Eating Insects) With Metta World Peace

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“Do they have a lot of protein?” asked Lakers basketball star Metta World Peace as he inspected one of my crickets.

I paused. He was looking directly at me.

“Yes,” I said. “They have lots of protein.”

This was the lucky end to my day of toting around a grocery bag full of roasted crickets to help teach about entomophagy, the consumption of insects, at UCLA. That morning, I had given a lecture called “Why Not Bugs?” in my freshman environmental science class, “Food: A Lens on Environment and Sustainability,” in which I’d asked the students to record one another on their smartphones as they ate a cricket.

Then I had trolled the campus with the leftovers like a second-grade boy high on life (or maybe crickets), daring anyone I knew to eat one. Dr. Wendy Slusser, director of the UCLA Healthy Campus Initiative and Arianna Huffington’s ally for the #SleepRevolution, I knew to be a foodie, and so it seemed natural enough to stop by to offer her a snack. She happened to be recruiting guest speakers for a major campus event on sleep and health when I arrived, including Metta World Peace. And I must admit, I thought very quickly that a video about entomophagy would have more reach with Metta World Peace in it than not. So I made my pitch

Read D. Andy Rice’s article and pitch in The Huffington Post

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A case of creeping nutritional over-roach

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Vegetarians are not the only ones usually distressed if cockroaches are found in their food. Many omnivorous people also do not regard the bug as a welcome protein boost, much less the superfood they are currently being praised as. Nor is the discovery that a certain roach species – a variety of Pacific beetle that does not lay eggs but gives birth to live young – has milk crystals which have more calorific value than its buffalo milk equivalent, likely to lead to a decline in the sales of tradi ..

Read the full article from economic Times here

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Watch: eating bugs is common everywhere except the developed world, where some people still feel a little queasy at the mere idea. But its advocates say it’s a green solution to the world’s protein needs

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“It tastes like calamari,” says four-year-old Oliver Engelhorn, popping a bee pupa into his mouth, and chewing happily before reaching for another of the golden cocoons stacked high on a plate in front of him.

It’s 7pm on a Thursday and the People of Yunnan Restaurant in San Po Kong is buzzing with guests, many of them regulars. The eatery blends seamlessly into a quiet street in the industrialised district of New Kowloon, but what makes it stand out from the crowd is what’s on the menu – an array of creepy-crawlies including silkworm, bee and cicada pupae, wasp larvae, bamboo worms and grasshoppers.

Insects are a traditional food source in Yunnan, a province in southwestern China with the largest number of ethnic minority groups in the country, making its cuisine a rich cultural mix of flavours – mostly spicy, with mushrooms included in many dishes.

Read Kylie Knott’s article in the South China Morning Post

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Tarantulas to Pet and Crickets to Taste: It’s Bug Day at the Hall of Science

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The cynical among us might say that every date in June, July and August is Bug Day. Not to mention Bug Night: Who hasn’t struggled to fall asleep while hearing the high-pitched buzz of a hungry mosquito?

But while insects can cause damage and disease, the New York Hall of Science’s annual Bug Day mostly highlights their contributions; mosquitoes won’t crash this party on Sunday. And it is in many ways a party, with children’s crafts, intriguing flavours and even more unusual hors d’oeuvres.

“We’re doing a bug tasting,” said Liz Slagus, this Queens museum’s director of public programs. The menu will include crickets, which she reports taste somewhat fishy, like their crustacean cousins. Less adventurous palates can try protein bars made from cricket flour, with flavours like apple cinnamon and peanut butter and jelly.

“I have to say they’re pretty tasty,” Ms. Slagus said. Not that children need encouragement. Every year those who may have recoiled at broccoli happily down cricket products.

Read Laurel Graeber’s article in the New York Times

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NZ sheltered from food crises but diets will change

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What will we be eating in 30 or 40 years? With an extra couple of billion more people on the planet, how will everyone be fed, Charmian Smith asks.

Prof Hugh Campbell, of the University of Otago, foresees almost inconceivable changes in what we grow and what we eat, but New Zealand is in one of the better positions with a lot of fertile, well-watered farmland.

However, he says that instead of growing grass for livestock, lowland farmland will be converted to more productive horticulture, much as former dairy farms in the Bay of Plenty were converted to kiwifruit orchards.

Insects are high in protein and other micronutrients and like a miracle food in terms of environmental sustainability. Photo: Getty Images
Insects are high in protein and other micronutrients and like a miracle food in terms of environmental sustainability. Photo: Getty Images

“In a world market where a demand for energy sources for human consumption, let’s say, from grain and pulses and those sorts of things, really starts to escalate, you reach a point in which for New Zealand it’s more valuable to grow plants than to grow cows and sheep,” he said.

Six years ago a United Nations report said Western tastes for diets rich in meat and dairy products were unsustainable, and that animals and the crops to feed them were as damaging as burning fossil fuels.

Already, many New Zealanders are eating less meat and that trend is unlikely to slow, according to Prof Campbell.

Read Charmain Smith’s article in Otago Daily Times