Less known to Western palates—but no less integral to the global food chain—is entomophagy, or the practice of eating bugs. Contrary to the Western aversion for eating insects, bugs are part of the regular diets of roughly 2 billion people across the globe. My name is Aly Moore and I eat bugs. My goals is to convince others that they should too.
After studying food policy at Yale and consuming many edible insects on my travels, I began speaking and hosting events around the wonderful world of edible bugs. I have continued for the past six years. I founded Bugible, now the leading bug blog in North America, and EatBugsEvents.com, a service creating approachable and fun events around eating insects—from bug dinners to wine and insect pairings. My goal is to educate the public about the benefits of eating insects and to reduce the stigma around using these ingredients.
Continue reading “Exploring the Wild Mealworm”
Kids will be the most effective ambassadors for the edible insect industry. If we can convince them that eating bugs is healthy, sustainable, tasty, and COOL, then they will compel their parents to make product purchases and the industry to meet demand in kind. If marketers know that kids crave these delicious critters, it bodes well for the entire edible insect industry. And what happens to kids when they stop being kids? They become insect-eating adults, influencing their future families and peers with their minds and wallets.
Continue reading “The Power to Pester: Why Kids Are Key to Edible Bug Acceptance”
Around 40 years ago the U.S. did not 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.
Continue reading “Company Highlight: Coast Protein Cricket Protein Bars”
Ken Navarro, creator of Rule of Yum, did not hesitate when he received the strange offer. “Want to come to a wine & cheese pairing? Well, minus the cheese. With bugs instead.”
Continue reading “A Chef’s Take on Wine and Bugs”
“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”
It’s with a happy heart and an older soul that I write this particular post. It’s a post of gratitude to my friends and family who gathered around last weekend for some birthday festivities. I asked them not to come bearing gifts, but an open mind instead.
I asked them to try crickets with me for the first time.
Continue reading “How to Get People to Try Insects for the First Time: A Tale of Birthday Bugs”
The sun was shining brightly last Sunday in beautiful Santa Monica as I sat down with a closet friend to enjoy some mimosas and brunch food. Our catch up on life and work was suddenly interrupted as she abruptly stood up and spilled her beverage all over. What caused the frenzy? A cricket had landed on her lap.
Continue reading “Edible Insect Markets to Expand in Africa”
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”
The horizon is vast, and the journey will be long, but I’m excited so many edible insect companies are coming along!
Wendy Lu McGill, CEO of Rocky Mountain Micro Ranch, made a great point during her presentation at Eating Insects Detroit. She mentioned that most of the entomo-enthusiasts in the room had something in common: they were, or are, first to market *mic drop*.
What does it mean to be first to market? The edible insect market is relatively new in our modern industrial timeline. It’s beautiful / cool / exciting / invigorating to be at the precipice of a new industry – to be a part of a community where the rules are still being written! One could also say, however, it’s confusing / stressful / risky / an uphill battle to be at the precipice of a new industry where the rules are still being written. It depends how you look at it.
Continue reading “First To Market – What it Means for Edible Insect Companies”
“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”