Can Silicon Valley entrepreneurs make crickets the next chicken?

Science News | 5/2/2019 | Susan Milius
Click For Photo: https://www.sciencenews.org/sites/default/files/2019/04/main/articles/051119_bugs_feat.jpg

I met the Ovipost innovators in Athens, Ga., at the August 2018 meeting of the North American Coalition for Insect Agriculture. The event gave a glimpse of one possible future in which insects become a prestige protein like shrimp, crab and lobster. Considering how multilegged and armored so much shellfish is, it’s intriguing that so many people relish shrimp cocktail, yet cringe at eating a land-based arthropod cousin.

Lobster with roasted waxworms (which are caterpillars, not worms) highlights chef Joseph Yoon’s principle of pairing edible insects with people’s favorite foods.

Banquet - Chef - Joseph - Yoon - Advocacy

The banquet chef, Joseph Yoon from the insect-eating advocacy group Brooklyn Bugs, goes big and bold. He doesn’t disguise the ants, dried scorpions or silkworm larvae; he flaunts them. The insects become luxury highlights for dishes people...
(Excerpt) Read more at: Science News
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