"It's a seasoning blend made with roasted ground cricket, sea salt and spices. Made by none other than myself. It works really well as a beer salt." - Mark Nagy. Mark - my man - you've truly outdone yourself! After my interview with with the Cadesky brothers about their mouth-watering bolognese sauce, I've been obsessed with [...]
Month: June 2016
Collaboration is Key For Future of Edible Insect Regulations
Class is in session! The rustling of eager students settling into their seats softened as the lights in the auditorium dimmed. "Let's set the stage to discuss the U.S. regulation of insect-derived foods," began Ricardo Carvajal, director at Hyman, Phelps & McNamara. He was about to take us on a journey touching on what is [...]
We’re Playing Hide & Seek With Insects
So... we have this weird proclivity to refer to food as "grub," but get turned off by the thought of eating a grub. Ironic much? As the cost of animal protein continues to rise and food and feed insecurity becomes more problematic, we need to get serious about addressing our food choices. Thankfully, most of the [...]
Insects as Ingredients: One Hop Kitchen Revolutionizes Bolognese Sauce
Big. Bold. Beautiful. Saucy. I could easily be describing your dream girl. Or I could be lauding the incredible flavor profile of my new favorite bolognese sauces. One Hop Kitchen has created the world's first best, and only insect based bolognese sauce using crickets and mealworms. As they tout on their website, their sauces have [...]
New Research on Small-Scale Cricket Farming in Laos
Few things perk me up in the morning like receiving an email titled, "New Research on Cricket Farming - Thought You'd Be Interested." Any contribution to the growing literature on entomophagy is a welcome gift! Last week I received such a message and dove into a great piece called Small-Scale Cricket Farming by Thomas Weigel of [...]