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Eating Insects Tasting Series III 27th July 2016

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Welcome to the third Eating Insects Tasting Series.
This series III it is a work of love, looking for new recipes of how to integrate insects in our diet, getting rid off the Yuk perception of eating insects. I will be preparing for you a six course tasting menu.
Menu still in the works.
PRIX FIX: $25 Plus Tax

Find out more here

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Teaching Entomophagy (Eating Insects) With Metta World Peace

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[the-post-grid id=”495″ title=”Blog”]

“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

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Meet Iowa’s first edible-cricket farmer

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KEYSTONE, Ia. — Like many farmers, Becky Herman bounces from enclosure to enclosure, feeding and watering her livestock.

There are thousands of them, but Herman knows some well enough to assign them human traits. Those two over there are bullies, she says.

And though she’s new at this gig, Herman has already learned not to name her stock, lest she grow too attached.

While farmers are no rarity in this eastern Iowa town of 600, Herman’s operation stands alone. Her farm, the Iowa Cricket Farmer, is the state’s first insect farm growing critters for the purposes of human consumption.

It’s believed to be among a handful of cricket farms across the country capitalizing on a trend of health-conscious foodies munching on insects.

The farm’s 50,000 to 60,000 crickets have been raised so far to be breeders. Herman expects to deliver the first batch bound for human stomachs this summer.

They’ll be sent to Salt Lake City and ground into cricket flour for Chapul, the maker of cricket protein bars and protein powder made famous on the television show “Shark Tank.”

While there is inherent novelty to the operation, the Iowa Cricket Farmer looks more like a science lab than a playground.

The crickets’ diets (all organic) are carefully controlled. The water they’re given has been purified through reverse osmosis. And the temperature and humidity are closely managed.

Read Kevin Hardy’s article in The Des Moines Register

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A bag of chirrups: Lennox Herald reporters try crickets for lunch

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I’m a reporter, get me out of here!!

Those were the words of Lennox Herald editor Linzi Watson and reporter Carla Talbot last week when they braved a taste test for the latest food-fad – roasted crickets!

The brave pair made the trip to Loch Lomond News at Lomond Shoes, Balloch to try the insects, which are being sold by shop owner Andy Howell

Andy, who admits he is “hooked” on crickets, is now selling packets of whole insects in salt and vinegar, chilli and lime and English herb roasted flavours as well as breakfast bars made from ground crickets.

He said: “I’ve only tried the English herb roasted crickets at the moment and I must say I found them to be delicious. I am going to try the chill and lime next.”

Andy, a fan of I’m a Celeb and the stomach-churning bushtucker trials, said he was inspired to buy them in by an article he read online about the food fad of eating insects.

Read Carla Donald’s full article in the Daily Record

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Why you should have bugs for breakfast

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Icky, invasive, slimy; insects are despised by most people and the natural reaction is to smack or step on them in order to mortalise them. However, the United Nations wants you to ‘spice’ them up.

In a book by its Food and Agriculture Organisation (FAO), bugs are being recommended as a source of nutrition. According to the UN, “insects currently supplement the diets of some two billion people” and it is hoped that many more people will have insects on their plates this morning and beyond.

In Edible Insects: future prospects for food and feed security; caterpillars, wasps, ants and crickets are said to be high in essential nutrients such as protein, fats and minerals.

Read Kwasi Gyamfi’s article in the Pulse.com.gh

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These gourmet bugs are on the menu at the Royal Welsh Show

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Wales’ dedicated grub restaurant The Grub Kitchen is teaming up with one agricultural college to bring you the best food on eight legs at next week’s Royal Welsh Show .

The popular Builth Wells farming bash will see Harper Adams University invite along Grub Kitchen owner and top bug chef Andy Holcroft to run a pop-up kitchen and cook up some creepy-crawlies for visitors’ delectation.

Andy, who’s based in St Davids in Pembrokeshire , will be serving up sweet and savoury delights from Monday to Thursday (July 18 – 21), while the university will be putting customers through a freeze-dried insect eating challenge.

Read the full article here