Being a fan of the online magazine Vice and the Viceland channel on Sky (channel 183), they usually have some decent films and Manga on there.
Anyway, It was great honour when Kieran Morris contacted me to talk about our cricket pasta and Entomophagy as part of their food series on their Amuse channel, a premium travel and experiences destination for the global explorer, inspiring the adventurous mind with the world less travelled.
We spoke about how I started my love of eating insects, I didn’t know it was called entomophagy at the time, our cricket pasta and where Kric8 and The Ento podcast see this movement going.
You can read the full story here – Cricket Pasta | Catching the Travel Bug With The Man Who Serves Edible Insects
A running list of insect events for the Entomophagy community, including conferences, Meetups, festivals, webinars, seminars and more.
Types of crickets
In the second part of our series we look at the types of crickets commonly used in Entomophagy.
There are 2 types of crickets most commonly used in the food industry, The House Cricket Acheta Domesticus from the order Orthoptera & the Banded Cricket Gryllodes sigillatus from the family Gryllidae.
The House Cricket
Lets cover the House Cricket Acheta Domesticus from the order Orthoptera derives its name from two Greek words Ortho meaning straight and ptera meaning wing and covers more than 25,000 species around the world although the majority can be found around the tropics and included Locust, grasshoppers and crickets. The House cricket is around 15-21 millimetres in length brownish in colour.
The Banded Cricket
Second is the Banded Cricket Gryllodes sigillatus also known as Tropical house cricket, Indian house cricket from the family Gryllidae.
The Tropical house cricket being slightly small at around 13-18 millimetres in length and a light yellowy brown. They get their name from the 2 black bands that they have on their bodies, One through their thorax and another across their abdomen.
It is the males in the species that make the chirping or stridulation sounds by rubbing the upper part of one wing against the lower part of the other or by rubbing the hind leg against the front wing that the males are able to call out to the females.
They are both farmed in in southern Asia as food for both Human and and animal although due to its flavour profile the House cricket is the preferred choice for protein powders and snacks with the Banded cricket coming a close second due to its longer life span, it’s resiliency to certain diseases make them hardier than the House cricket and easier to farm.
In the next post we will talk about the protein content in crickets
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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: https://firstname.lastname@example.org/why-i-eat-insects-and-why-you-can-should-and-will-too 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
Video report by ITV Anglia’s Matthew Hudson
Most people squirm at the thought of eating bugs, but one company in Cambridgeshire is encouraging other organisations to use them as a key food ingredient.
Innovia Technology believes using insects, which are high in protein, can have many benefits.
It is advised to ensure they come from proper stores that will be selling fresh and correctly prepared insects as some that you may find yourself could be toxic. With suspicions set aside here are the top 10 insect recipes to try.
1- Chocolate chirp cookies
2- Bee-LT Sandwich
3- Ginger cricket sweets
4- Rootworm beetle dip
5- Scare-amel Apples
6- Grasshopper Kebabs
7- Mealworm or cricket fried rice
8- Banana worm bread
9- Ant tacos
10- Cranberry oatmeal cricket cookies
11- Deep- fried tarantula
See Georgina Strapp’s full article here
As last week was National Insect Week (UK), FoodIngredientsFirst takes a closer look at insects as an alternative protein, other nutritional values and today’s progression of entomophagy into the western world.
In 2013 the United Nations Food & Agriculture Organization stressed that a new approach to food production was crucial if we are to avoid future shortages. Their suggestion was edible insects. It is their sustainability credentials that has lead the UN to highlight insects as the potential future of food, requiring minimal resources to farm and producing substantially less waste than conventional livestock.
Around 2 billion people around the world already consume insects as part of their regular diet due to their high nutritional value, versatility and flavor. The planet’s population is expected to exceed 9 billion by 2050, and current food production will need to almost double. The human consumption of insects is something which has been widely accepted in many parts of the world including China, Thailand and Japan.
Despite the obvious benefits, the western society is yet to adopt the practice on a large scale, but this may be set to change in the next few years.
A growing number of entrepreneurs and researchers in the UK have been looking into our aversion to insects in the food chain and how they can change our minds. With the influence over farming R&D and investment, the UK may well play a pivotal role in developing the infrastructure behind insect farming for the benefit of future generations.
The Woven Network is the UK consortium for Insects as Food and Feed – with a focus on connecting businesses, researchers and others working on the role of insects in the human food chain. The Woven Network have a number of initiatives put in place to promote insects as food and feed.
Feeling hungry? How about some spicy grasshoppers with a side of buffalo worms? The thought of consuming such a meal might turn your stomach, but the practice of eating insects is common across many areas of the globe, largely due to its nutritional benefits.
Around 2 billion people across the globe include insects in their diet.
According to a 2013 report from the Food and Agriculture Organization (FAO) of the United Nations (UN), around 2 billion people worldwide eat insects as part of a traditional diet – a practice known as entomophagy.
Beetles are the most commonly consumed insect, followed by caterpillars, bees, wasps, ants, grasshoppers, locusts, and crickets. All in all, more than 1,900 insect species are considered edible.
Entomophagy is a common practice in many parts of the world, including China, Africa, Asia, Australia, New Zealand, and some developing regions of Central and South America.
In the Western world, however, it seems bugs fail to tickle the taste buds; a study published last year in the Journal of Insects as Food and Feed found that 72 percent of Americans are unwilling to consider eating insects.