In this episode of the Foodcast we explore the world of edible insects. Insects have been part of the human diet since prehistoric times and they’re still eaten by many cultures in the world. But in much of the developed western world, they’re taboo. Meanwhile, our demand for protein is skyrocketing and our existing agricultural system can’t meet the demand and is crapping all over the environment. The answer? Bugs.
In this episode we explore why you might consider trying some edible insects, we talk to an expert chef who focuses on insect eating and your host samples a few insect products.
01:30 Rant – The Case for Edible Insects
05:23 Interview with Entomophagy Chef, Don PV
- Chef PV referenced this report in the interview: Edible Insects: Future prospects for food and food security.
- Chef PV Links
- Please support the Buggin’ Out with Chef PV School Tour Indiegogo Campaign. There are awesome perks.
31:38 Stunt – Sampling Edible Insects
- Note: People who are allergic to shellfish are likely allergic to insects as well.
- I ordered my bugs through Little Herds
- Gluten Free Cricket Powder Banana Bread recipe. I added half a cup of brewed coffee and a couple scoops of unsweetened cocoa.
Nutrition Facts per 1 inch serving: 250 Calories, 7 g Fat, 5 g Saturated Fat, 1 g Monounsaturated Fat, 29 mg Cholesterol, 241 mg Sodium, 216 mg Potassium, Total Carbohydrates 43 g, 4 g Fiber, 22 g Sugar, 5 g Protein,
- I went to Oyamel to eat their delicious grasshopper tacos.
This is America darn it! We don’t have to Seattle for only one flavor of cricket! And they came with a tiny little pin of a tiny little dude wearing a tiny little shirt that says “Bugs for Dinner.” I couldn’t read it without a magnifying glass. I guess it’s meant for bugs to read as a warning. #karmasensefoodcast #entomophagy
44:34 Wrap Up
Jerry Garcia’s Ain’t No Bugs on Me