Eating Insects Athens was [insert superlatives here] beautiful. Thank you to everyone who participated in Eating Insects Athens, and to those of you that couldn’t make it but have been a part of my bug family still. I hope you enjoy this little blog post. If you don’t feel like reading, you can check out my recap video here:
Getting more chefs involved will be critical to the public’s education around and acceptance of bugs as ingredients. With over 2000 edible insect flavors to explore, chefs have a relatively untouched treasure chest of ingredients to explore, each with unique, complex flavor profiles.
Chefs are the Gate Keepers of consumer preference and continue to expand our cuisines with innovative concepts and casual, eclectic menus. It’s not uncommon for one chef alone to drive a vibrant micro food culture in a city, thus expanding appreciation for new foods and dishes that impact customers’ attitudes nationwide.
According to Menus of Change, the past two years have been dominated by vegetable-focused menus, resulting in a “normalization” of vegetable dishes as fully belonging on acclaimed menus and as “vehicles for culinary creativity.” It is my goal to see a similar trend with bugs. It will be key for chefs to champion our efforts to gain consumer acceptance of bugs as ingredients.
For these reasons, I’m elated to announce words my mother never thought she would hear: I’ll be partnering with the International Culinary Center (ICC) for a class titled “How & Why We Eat Bugs.” The class will include a guided tasting and is open to the public on Monday, August 27, 2018, from 3:00 – 5:00 pm at the Campbell, CA campus.
It seems the big bugs news just keeps getting better! I’m excited to share this announcement with Bugible readers:
[PRESS RELEASE July 13, 2018] – Austin, TX – Little Herds, the Austin-based entomophagy (bug-eating) education nonprofit, will launch Ento-Prize, a pitch challenge for entrepreneurs with insect-driven ideas, announced founder and Director Robert Nathan Allen today. Winners will receive industry-specific mentorship, specialized services and a to-be-determined amount of prize money to help fund their idea.
Woo hoo – the edible insect world just took a major step forward today!
Check out Seek Food’s new Kickstarter campaign. They are working with an insanely talented team of award-winning chefs to launch a line of baking flours targeted to specific dietary needs and an accompanying world-class cookbook. Over the past year, they’ve learned a ton about how chefs, bakers, and customers everywhere incorporate bugs into their diets. Now they’re putting that research to use:
Last week I tried to make some amuse bouches from bugs. This is a French term meaning something along the lines of amusing the mouth (aka generating an appetite… aka an appetizer!) It’s also just super fun to say.
Long story short, I chose really bad avocados. My roommate Blake suggested that I learn the basics of when fruits and vegetables are in season and how to pick the best ones once in the grocery store. This got me thinking—are bugs seasonal? When is the best time to buy?
We’ll start with the fruits and veggies, but if you’re interested in the bugs skip past the lovely infographics provided by this blog and head to the last section of this post for the deets on when and how to select the “freshest” insects.
Influencer marketing. You see it all the time – the Instagram models with #ad in their caption, pushing the cute jeans they’re wearing or the blue gummy hair vitamins. If you’re unfamiliar with this trend, you need to crawl out from under your rock, hop on any of the major social media platforms, and take a gander at the advertising age of branded content. It makes sense – YouTube or Instagram influencers have a lot of market power, as they are more relatable than traditional celebrities and have very loyal fan bases. And, most importantly, many reach most brand’s ideal market: the elusive millennial.
Why Influencers and Content Creators Matter (Even to Bug Companies)
These influencers are, well, quite influential. And it’s not just products they are promoting – it’s a restaurant, an experience, a vacation destination, a way of living, and more. I’m particularly interested in the trend of influencers promoting ideas. Sometimes they start trends, and other times they are the spark that catalyzes a movement into the limelight. Whereas we are accustomed to tuning out traditional advertising, influencer campaigns have not just the “views” or “impressions” required to make an impact, but they also command the genuine attention of their fans.
All natural, organic, dairy free and complete protein products made with cricket powder. This is the promise made by Byron Bay (Austrailia) based company Grilo. Grilo means “cricket” in Portuguese.
On their site, they write, “According to the dictionary, a cricket is a brown or black insect that makes short, loud noises by rubbing its wings together. For us it means much more than that.” I love it.
Are you thinking about growing your own mealworms?
Want to try your hand at starting your own home mealworm farm?
Mealworms are a healthy, nutritious snack full of protein. You can grow your own mealworms for a fraction of the cost and know that you’re doing your part in the earth-friendly farm-to-table movement.
Located in the former legendary Screen Actors Guild headquarters, The Guild takes the farm-to-table movement to new heights by using locally grown crickets.
A rainy night in Los Angeles will keep most locals bundled up at home, especially on a Sunday evening. Contemporary LA restaurant The Guild, however, was packed with a crowd of entrepreneurs, entertainment executives, actors, and bloggers. The room buzzed with nervous excitement, as the dinner on the menu was anything but ordinary.
Around 40 years ago, the average U.S. citizen didn’t relish the idea of consuming raw fish. Many, in fact, even considered eating raw fish barbaric—something for the uncultured or poor. Now, sushi is a thriving industry. All it took was some clever branding, the California Roll, and time. My name is Aly Moore and I eat bugs. My goals is to convince others that they should too.
On some level, I think I have always known that I would end up eating insects. As a kid, my mouth watered whenever that Timon & Pumbaa scene came on during The Lion King. Though, in all seriousness, I first became interested in edible insects after a summer I spent building health clinics in Mexico. There, we would eat tacos from the stands open late. My favorites were tacos de chapulín, or grasshopper tacos.