The Bug Episode of the Foodcast is Now Live

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.

00:27     Introduction

01:30     Rant – The Case for Edible Insects

05:23     Interview with Entomophagy Chef, Don PV

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.

My next treat. #karmasensefoodcast #nowweregettingserious

A photo posted by David Hellman (@karmasensewellness) on

44:34    Wrap Up


Jerry Garcia’s Ain’t No Bugs on Me

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