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.
Continue reading “Bug News – Little Herds Announces Pitch Challenge Ento-Prize”
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:
Continue reading “Bringing Cricket Flour to the Public – Seek Food Kickstarter Makes News”
There are few things more stereotypical of American youth than chowing down on a burger, fries, and maybe a chocolate shake. But what if that burger was made of insects? Enter: Bugfoundation.
Continue reading “The Bug Burgers You Have to Try”
“Try finding a landlord that lets you raise 5 million crickets in his building…” I hear a soft chuckle on the other end of the line. “Yeah – we’re excited to expand but there’s a lot to consider!”
I’m speaking with James Williams, owner of Crunchy Critter Farms. Williams, along with Sean Schultz, Brian Battle, Elliott Blair, and Alex Schneider started Crunchy Critter Farms in 2016 to raise wholesale quantities of crickets for human consumption.
Continue reading “Lookout Landlords and Regulators – Insect Businesses Set to Grow.”
“We’re the Baugh brothers, identical twins born and raised in Colorado with a passion for an active lifestyle and adventure. Our free time is spent skiing, rock climbing, mountain biking, powerlifting, auto racing, cycling, and backpacking.”
Continue reading “Fueled by Crickets”
What do you get when you combine a shared passion for outdoor sports, nature, and healthy food? Fit people. Fit people who have great ideas… like making protein bars out of crickets.
William Walcker, Minh-Anh Pham, and Antoine Domergue are the three men who woke up one morning and decided they would make protein bars out of crickets. Kidding – it’s a much more interesting story than that. I had the pleasure of speaking with Minh to hear a little more about how he went from triathlete to cricket evangelist.
Continue reading “The Future of Sports Nutrition May Contain Insects”
“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 products out there that normalize insects as ingredients. What better way to bring edible insects to the masses than in the trojan horses of foods we already know and love? …On second thought, trojan horses may be a bad comparison. These foods are not hiding their special ingredient – Nagy’s product is called Sal de CRICKET for goodness sake – but they are certainly changing the way we think about insects and food.
Continue reading “Meet the Man Making Beer Salt Out of Crickets”
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 known on the past, current, and possible future of regulatory facts that matter for those of us interested in entomophagy.
It felt like I was in university again… how I wish I could have taken classes about THIS!
Continue reading “Collaboration is Key For Future of Edible Insect Regulations”
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 big bolognese flavor with a tiny environmental footprint. Replacing beef with insect protein makes a huge difference. One jar of One Hop Kitchen’s bolognese saves 1900 L of water compared to beef (that’s 18 bathtubs). Livestock rearing is responsible for 18% of green house gas emissions – anything we can do to lower our reliance on livestock is a step in the right direction. Ok we know that eating insects is good for our health, and that of the environment, but what makes One Hop Kitchen so special?
Continue reading “Insects as Ingredients: One Hop Kitchen Revolutionizes Bolognese Sauce”
AUSTIN, TX (May 16, 2016) – Little Herds, an edible insect nonprofit, based in Austin, Texas, is proud to announce the formation and meeting of the U.S’s first edible insect trade organization, North American Edible Insects Coalition, NAEIC. “We are excited that the NAEIC will be meeting for the first time at Eating Insects Detroit, at the U.S.’s first edible insect conference, held at Wayne State University in Detroit, May 26-28″ stated Robert Nathan Allen, Founder of Little Herds.
Continue reading “Announcing the First Edible Insect Trade Association”