Bugs: Not What's For Dinner — Until They're Tastier, Maybe
These Pictures Might Tempt You To Eat Bugs
Maybe It's Time To Swap Burgers For Bugs, Says U.N.
QUEST: Edible Insects - Finger Lickin' Grub
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The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis.","publishDate":1368550217,"status":"inherit","parent":61826,"modified":1368550217,"caption":null,"credit":null,"description":"A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis.","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/05/13724681_h18556959-1357584250a21bca4ca90fcef97c2ac88b4108d9.jpg","width":200,"height":149}},"fetchFailed":false,"isLoading":false},"bayareabites_42326":{"type":"attachments","id":"bayareabites_42326","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"42326","found":true},"title":"mealworms","publishDate":1335307489,"status":"inherit","parent":42210,"modified":1335307489,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/04/grubs-e1335307524244.jpg","width":549,"height":358}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_96464":{"type":"authors","id":"byline_bayareabites_96464","meta":{"override":true},"slug":"byline_bayareabites_96464","name":"Eliza Barclay, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_65854":{"type":"authors","id":"byline_bayareabites_65854","meta":{"override":true},"slug":"byline_bayareabites_65854","name":"Maria Godoy","isLoading":false},"byline_bayareabites_61826":{"type":"authors","id":"byline_bayareabites_61826","meta":{"override":true},"slug":"byline_bayareabites_61826","name":"Eliza Barclay","isLoading":false},"jennyoh":{"type":"authors","id":"2100","meta":{"index":"authors_1591205172","id":"2100","found":true},"name":"Jenny Oh","firstName":"Jenny","lastName":"Oh","slug":"jennyoh","email":"joh@kqed.org","display_author_email":false,"staff_mastheads":["science"],"title":"Audience Engagement Producer, Deep Look","bio":"Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. 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Companies pedaling scorpion lollipops and peanut butter-and-jelly protein bars made with cricket flour have thrust their wares into our hands and mailboxes.\u003c/p>\n\u003cp>It's truly gotten easier to snack on bugs, should you want to do so. And everyone from the earnest eco-entrepreneurs in towns like Austin and Boulder, to international luminaries like \u003ca href=\"http://www.theguardian.com/environment/2015/may/03/kofi-annan-interview-climate-change-paris-summit-sceptics\">Kofi Annan \u003c/a>to the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/05/13/183676929/maybe-its-time-to-swap-burgers-for-bugs-says-u-n\">Food and Agriculture Organization\u003c/a> are raving about how sustainable bugs are compared to meat.\u003c/p>\n\u003cp>But that doesn't mean the Western world, which doesn't have much of a history of entomophagy, is biting. Much.\u003c/p>\n\u003cp>\u003ca href=\"http://sas.academia.edu/OpheliaDEROY\">Ophelia Deroy\u003c/a>, a British researcher, tells The Salt most Westerners she has surveyed in randomized studies say they've hardly ever eaten insects in their life. And in a \u003ca href=\"http://www.nature.com/news/eat-insects-for-fun-not-to-help-the-environment-1.17630\">short column\u003c/a> published Wednesday in \u003cem>Nature, \u003c/em>she explains her hunch as to why the call to eat insects for nutritional and environmental reasons isn't being widely heeded yet.\u003c/p>\n\u003cp>Policymakers and the media have assumed that Westerners are disgusted by bugs because we associate them with contamination and disease. So the focus has been on trying to convert the uninitiated by making an environmental case for insect cuisine, and by noting that 2 billion people in around 100 countries (like \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/15/394849989/street-food-no-more-bug-snacks-move-to-store-shelves-in-thailand\">Thailand\u003c/a>) already enjoy many different insects in a range of dishes, Deroy writes.\u003c/p>\n\u003cfigure id=\"attachment_96467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/img_1061_sq-5d1584295031137c06a3a428f548f6889a8bff71-e1432837905584.jpg\" alt=\"Chef Jesse Griffiths' Texas avocado and cricket salad at Dai Due restaurant in Austin, Texas. \" width=\"1920\" height=\"1925\" class=\"size-full wp-image-96467\">\u003cfigcaption class=\"wp-caption-text\">Chef Jesse Griffiths' Texas avocado and cricket salad at Dai Due restaurant in Austin, Texas. \u003ccite>(Courtesy of Little Herds )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, Deroy argues, \"We should think less about combating disgust and more about appealing to taste.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what does that mean? Well, Deroy, who's at the Centre for the Study of the Senses at the University of London, thinks it's about making the experience of eating them more enjoyable and less scary. For her, that happened when she tried crickets sprayed with a \"beautiful golden dust\" on the side of a salad.\u003c/p>\n\u003cp>It's true that many insects may not be especially enticing at a sensory level, at least at first: They're dry, and their wings and legs may crumble strangely in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_96471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/bugstoo.jpg\" alt=\"Matt Schnarr bites into a mealworm lollipop at the Pestaurant event in Washington, D.C., in 2014. \" width=\"1920\" height=\"1276\" class=\"size-full wp-image-96471\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo-960x638.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Matt Schnarr bites into a mealworm lollipop at the Pestaurant event in Washington, D.C., in 2014. \u003ccite>(Maggie Starbard/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there are other ways around this that don't involve visual seduction with gold dust. Last summer, we attended an event called the \"Pestaurant\" that featured turkey burgers with ground-up and whole grasshoppers. As we \u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/05/318573980/at-pestaurant-grasshopper-burgers-win-over-eaters-who-say-yuck\">reported\u003c/a>, the burgers were juicy and full of flavor, thanks, in part, to a brilliant secret ingredient: duck fat. We watched as many skeptics gobbled the burgers, clearly happy to accept the unfamiliar addition to the succulent dish.\u003c/p>\n\u003cp>Entomophagists agree that bugs will need some culinary champions to really go big.\u003c/p>\n\u003cfigure id=\"attachment_96466\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/img_0021_custom-d08ecff2a4ab5a5c2a57daf3d60a1593eccba4cb.jpg\" alt='Sushi entrepreneur Peter Yung makes an Insectopia Roll at the Future Food Salon in Austin, Texas, in February 2014. A British researcher writes that chefs and others must \"make insect dishes appeal as food, not just a way to save the planet.\"' width=\"1024\" height=\"682\" class=\"size-full wp-image-96466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/img_0021_custom-d08ecff2a4ab5a5c2a57daf3d60a1593eccba4cb.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/img_0021_custom-d08ecff2a4ab5a5c2a57daf3d60a1593eccba4cb-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/img_0021_custom-d08ecff2a4ab5a5c2a57daf3d60a1593eccba4cb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/img_0021_custom-d08ecff2a4ab5a5c2a57daf3d60a1593eccba4cb-960x639.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sushi entrepreneur Peter Yung makes an Insectopia Roll at the Future Food Salon in Austin, Texas, in February 2014. A British researcher writes that chefs and others must \"make insect dishes appeal as food, not just a way to save the planet.\" \u003ccite>(Courtesy of Little Herds )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Chefs (and their celebrity diners) will have to play a leading role in making crickets (or any other edible insects) attractive and desirable, in the same way that California chefs turned dangerous and disgusting raw fish into sushi, the dish of Hollywood elites,\" Robert Nathan Allen, founder of \u003ca href=\"http://www.LittleHerds.org\">Little Herds\u003c/a>, a group that's working to grow the market for edible bugs, tells The Salt in an email.\u003c/p>\n\u003cp>Deroy thinks some insects could also stand to be re-named, a la the Chilean sea bass (formerly Patagonian toothfish). And indeed, there have been \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e03.pdf\">efforts\u003c/a> to rename locusts \"sky prawns\" to make them more appetizing.\u003c/p>\n\u003cp>\"And we should not forget those with a sweet tooth: many insects lend themselves naturally to desserts,\" she writes.\u003c/p>\n\u003cp>Bee ice cream, maybe? There's got to be more to insect sweets than those scorpion lollipops, which are not going to be for everyone.\u003c/p>\n\u003cp>\"Appealing to logic and morality only gets you so far,\" says Allen. \"We need to make it desirable and affordable before we can hope to change the minds (and tastebuds) of the average American. \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"A U.K. researcher says the environmental argument for eating bugs isn't working on its own. She says chefs and policymakers must \"make insect dishes appeal as food, not just a way to save the planet.\"","status":"publish","parent":0,"modified":1432838049,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":702},"headData":{"title":"Bugs: Not What's For Dinner — Until They're Tastier, Maybe | KQED","description":"A U.K. researcher says the environmental argument for eating bugs isn't working on its own. She says chefs and policymakers must "make insect dishes appeal as food, not just a way to save the planet."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bugs: Not What's For Dinner — Until They're Tastier, Maybe","datePublished":"2015-05-28T20:00:31.000Z","dateModified":"2015-05-28T18:34:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96464 http://ww2.kqed.org/bayareabites/?p=96464","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/28/bugs-not-whats-for-dinner-until-theyre-tastier-maybe/","disqusTitle":"Bugs: Not What's For Dinner — Until They're Tastier, Maybe","nprByline":"Eliza Barclay, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"410013224","nprApiLink":"http://api.npr.org/query?id=410013224&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/05/27/410013224/bugs-its-not-whats-for-dinner-until-theyre-tastier-maybe?ft=nprml&f=410013224","nprRetrievedStory":"1","nprPubDate":"Thu, 28 May 2015 08:43:00 -0400","nprStoryDate":"Wed, 27 May 2015 17:34:00 -0400","nprLastModifiedDate":"Thu, 28 May 2015 08:43:59 -0400","path":"/bayareabites/96464/bugs-not-whats-for-dinner-until-theyre-tastier-maybe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the last couple of years, we've detected a faint buzz about crispy crickets and crunchy mealworms. Companies pedaling scorpion lollipops and peanut butter-and-jelly protein bars made with cricket flour have thrust their wares into our hands and mailboxes.\u003c/p>\n\u003cp>It's truly gotten easier to snack on bugs, should you want to do so. And everyone from the earnest eco-entrepreneurs in towns like Austin and Boulder, to international luminaries like \u003ca href=\"http://www.theguardian.com/environment/2015/may/03/kofi-annan-interview-climate-change-paris-summit-sceptics\">Kofi Annan \u003c/a>to the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/05/13/183676929/maybe-its-time-to-swap-burgers-for-bugs-says-u-n\">Food and Agriculture Organization\u003c/a> are raving about how sustainable bugs are compared to meat.\u003c/p>\n\u003cp>But that doesn't mean the Western world, which doesn't have much of a history of entomophagy, is biting. Much.\u003c/p>\n\u003cp>\u003ca href=\"http://sas.academia.edu/OpheliaDEROY\">Ophelia Deroy\u003c/a>, a British researcher, tells The Salt most Westerners she has surveyed in randomized studies say they've hardly ever eaten insects in their life. And in a \u003ca href=\"http://www.nature.com/news/eat-insects-for-fun-not-to-help-the-environment-1.17630\">short column\u003c/a> published Wednesday in \u003cem>Nature, \u003c/em>she explains her hunch as to why the call to eat insects for nutritional and environmental reasons isn't being widely heeded yet.\u003c/p>\n\u003cp>Policymakers and the media have assumed that Westerners are disgusted by bugs because we associate them with contamination and disease. So the focus has been on trying to convert the uninitiated by making an environmental case for insect cuisine, and by noting that 2 billion people in around 100 countries (like \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/15/394849989/street-food-no-more-bug-snacks-move-to-store-shelves-in-thailand\">Thailand\u003c/a>) already enjoy many different insects in a range of dishes, Deroy writes.\u003c/p>\n\u003cfigure id=\"attachment_96467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/img_1061_sq-5d1584295031137c06a3a428f548f6889a8bff71-e1432837905584.jpg\" alt=\"Chef Jesse Griffiths' Texas avocado and cricket salad at Dai Due restaurant in Austin, Texas. \" width=\"1920\" height=\"1925\" class=\"size-full wp-image-96467\">\u003cfigcaption class=\"wp-caption-text\">Chef Jesse Griffiths' Texas avocado and cricket salad at Dai Due restaurant in Austin, Texas. \u003ccite>(Courtesy of Little Herds )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, Deroy argues, \"We should think less about combating disgust and more about appealing to taste.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what does that mean? Well, Deroy, who's at the Centre for the Study of the Senses at the University of London, thinks it's about making the experience of eating them more enjoyable and less scary. For her, that happened when she tried crickets sprayed with a \"beautiful golden dust\" on the side of a salad.\u003c/p>\n\u003cp>It's true that many insects may not be especially enticing at a sensory level, at least at first: They're dry, and their wings and legs may crumble strangely in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_96471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/bugstoo.jpg\" alt=\"Matt Schnarr bites into a mealworm lollipop at the Pestaurant event in Washington, D.C., in 2014. \" width=\"1920\" height=\"1276\" class=\"size-full wp-image-96471\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/bugstoo-960x638.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Matt Schnarr bites into a mealworm lollipop at the Pestaurant event in Washington, D.C., in 2014. \u003ccite>(Maggie Starbard/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there are other ways around this that don't involve visual seduction with gold dust. Last summer, we attended an event called the \"Pestaurant\" that featured turkey burgers with ground-up and whole grasshoppers. As we \u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/05/318573980/at-pestaurant-grasshopper-burgers-win-over-eaters-who-say-yuck\">reported\u003c/a>, the burgers were juicy and full of flavor, thanks, in part, to a brilliant secret ingredient: duck fat. We watched as many skeptics gobbled the burgers, clearly happy to accept the unfamiliar addition to the succulent dish.\u003c/p>\n\u003cp>Entomophagists agree that bugs will need some culinary champions to really go big.\u003c/p>\n\u003cfigure id=\"attachment_96466\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/img_0021_custom-d08ecff2a4ab5a5c2a57daf3d60a1593eccba4cb.jpg\" alt='Sushi entrepreneur Peter Yung makes an Insectopia Roll at the Future Food Salon in Austin, Texas, in February 2014. A British researcher writes that chefs and others must \"make insect dishes appeal as food, not just a way to save the planet.\"' width=\"1024\" height=\"682\" class=\"size-full wp-image-96466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/img_0021_custom-d08ecff2a4ab5a5c2a57daf3d60a1593eccba4cb.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/img_0021_custom-d08ecff2a4ab5a5c2a57daf3d60a1593eccba4cb-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/img_0021_custom-d08ecff2a4ab5a5c2a57daf3d60a1593eccba4cb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/img_0021_custom-d08ecff2a4ab5a5c2a57daf3d60a1593eccba4cb-960x639.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sushi entrepreneur Peter Yung makes an Insectopia Roll at the Future Food Salon in Austin, Texas, in February 2014. A British researcher writes that chefs and others must \"make insect dishes appeal as food, not just a way to save the planet.\" \u003ccite>(Courtesy of Little Herds )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Chefs (and their celebrity diners) will have to play a leading role in making crickets (or any other edible insects) attractive and desirable, in the same way that California chefs turned dangerous and disgusting raw fish into sushi, the dish of Hollywood elites,\" Robert Nathan Allen, founder of \u003ca href=\"http://www.LittleHerds.org\">Little Herds\u003c/a>, a group that's working to grow the market for edible bugs, tells The Salt in an email.\u003c/p>\n\u003cp>Deroy thinks some insects could also stand to be re-named, a la the Chilean sea bass (formerly Patagonian toothfish). And indeed, there have been \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e03.pdf\">efforts\u003c/a> to rename locusts \"sky prawns\" to make them more appetizing.\u003c/p>\n\u003cp>\"And we should not forget those with a sweet tooth: many insects lend themselves naturally to desserts,\" she writes.\u003c/p>\n\u003cp>Bee ice cream, maybe? There's got to be more to insect sweets than those scorpion lollipops, which are not going to be for everyone.\u003c/p>\n\u003cp>\"Appealing to logic and morality only gets you so far,\" says Allen. \"We need to make it desirable and affordable before we can hope to change the minds (and tastebuds) of the average American. \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96464/bugs-not-whats-for-dinner-until-theyre-tastier-maybe","authors":["byline_bayareabites_96464"],"categories":["bayareabites_10916","bayareabites_60"],"tags":["bayareabites_14519","bayareabites_10015","bayareabites_9873","bayareabites_14518"],"featImg":"bayareabites_96470","label":"bayareabites"},"bayareabites_65854":{"type":"posts","id":"bayareabites_65854","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65854","score":null,"sort":[1374180908000]},"guestAuthors":[],"slug":"these-pictures-might-tempt-you-to-eat-bugs","title":"These Pictures Might Tempt You To Eat Bugs","publishDate":1374180908,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/203001025/these-pictures-might-tempt-you-to-eat-bugs\">The Salt at NPR Food\u003c/a> (7/18/13)\u003c/p>\n\u003cfigure id=\"attachment_65862\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food1.jpg\" alt=\"Sheesh! kebabs can be made with frozen katydids, grasshoppers or other large-bodied arthropods. Photo: Chugrad McAndrews/From The Eat-A-Bug Cookbook\" width=\"560\" class=\"size-full wp-image-65862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sheesh! kebabs can be made with frozen katydids, grasshoppers or other large-bodied arthropods. Photo: Chugrad McAndrews/From The Eat-A-Bug Cookbook\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, Jiminy Cricket, you've never looked more scrumptious.\u003c/p>\n\u003cp>OK, so that photo isn't Jiminy but a close relative — a katydid — on a kabob. It's one of several enticing images of insect cuisine included in the new, revised edition of \u003cem>The Eat-A-Bug Cookbook\u003c/em>, by avowed entomophagist (i.e., bug eater) David George Gordon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/203003527/the-eat-a-bug-cookbook-40-ways-to-cook-crickets-grasshoppers-ants-water-bugs-spi\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food4.jpg\" alt=\"The Eat-A-Bug Cookbook\" width=\"300\" height=\"376\" class=\"alignleft size-full wp-image-65865\">\u003c/a>When the book landed on my desk the other day, I couldn't help lingering over its arresting cover photo of an arthropod dipped in chocolate sauce. Rather than being icky, the image was — dare I say it? — almost appetizing. And in a culture where \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/23/151230939/poll-are-your-friends-bombarding-you-with-food-porn\">food porn\u003c/a>\" – glamorized photography of meals – has become inescapable, I wondered, is this what it will take to get the world to embrace insect cookery?\u003c/p>\n\u003cp>Well, not really — 80 percent of the world population already eats bugs, as Gordon writes. In fact, bugs are on the menu, he says, pretty much everywhere except the U.S., Canada and Europe. In other words, we're the weirdos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, as we've reported before, plenty of people are trying to change that – from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/11/150354933/time-for-a-bug-mac-the-dutch-aim-to-make-insects-more-palatable\">Dutch epicures\u003c/a> to the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/13/183676929/maybe-its-time-to-swap-burgers-for-bugs-says-u-n\">U.N.'s agriculture arm\u003c/a>. Insects are nutritious, plentiful and better for the environment than other sources of protein, like beef cattle, advocates say.\u003c/p>\n\u003cp>While such arguments may sway the minds of the well-intentioned, they don't exactly make mouths water. That's where books like Gordon's come in.\u003c/p>\n\u003cp>Less earnest than cheeky, his cookbook aims to lure you to try bugs the old-fashioned way: by making them sound – and look – like epicurean delights.\u003c/p>\n\u003cfigure id=\"attachment_65863\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food2.jpg\" alt=\"Fried green tomato hornworms. Chugrad McAndrews/ Photo: Reprinted with permission from The Eat-A-Bug Cookbook\" width=\"560\" class=\"size-full wp-image-65863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried green tomato hornworms. Chugrad McAndrews/ Photo: Reprinted with permission from The Eat-A-Bug Cookbook\u003c/figcaption>\u003c/figure>\n\u003cp>There's advice for catching and growing your crunchy protein source. And of course, there are plenty of recipes – chocolate fondue, curried stews, soups and latkes, among others — designed to please the palate and tempt the eyes.\u003c/p>\n\u003cp>\"The bugs in my recipes look good,\" he says. \"They are visual as well as gastronomic delights.\"\u003c/p>\n\u003cp>\"Presentation,\" he adds, \"is everything.\"\u003c/p>\n\u003cp>The book is sprinkled with fascinating historical, cultural and scientific tidbits, too. Including the fact that, far from being the latest \"eco-friendly\" food trend, bug-eating has had advocates in the Western world for centuries.\u003c/p>\n\u003cfigure id=\"attachment_65864\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food3.jpg\" alt=\"Gordon recommends dusting the deep-fried tarantula spider with smoked paprika. Photo: Chugrad McAndrews/Reprinted with permission from The Eat-A-Bug Cookbook\" width=\"560\" class=\"size-full wp-image-65864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gordon recommends dusting the deep-fried tarantula spider with smoked paprika. Photo: Chugrad McAndrews/Reprinted with permission from The Eat-A-Bug Cookbook\u003c/figcaption>\u003c/figure>\n\u003cp>In 1885, Gordon tells readers, Vincent M. Holt penned a manifesto, \u003cem>\u003ca href=\"http://books.google.com/books?id=awNbAAAAQAAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false\">Why Not Eat Insects?\u003c/a>,\u003c/em> exhorting his fellow Englishmen to tackle hunger among the peasantry by turning to Britain's abundance of creepy crawlies.\u003c/p>\n\u003cp>Like Gordon did more than a century later, Holt also attempted to lure gourmands: His treatise included two sample menus for eight-course dinners, with fancy-sounding fare like \u003cem>Fricasse de Poulets aux Chrysalides\u003c/em> (boiled neck of mutton with wireworm sauce).\u003c/p>\n\u003cp>\"Alas,\" Gordon notes, \"no recipes were included in his book.\" It's a mistake \u003cem>The Eat-A-Bug Cookbook\u003c/em> doesn't repeat.\u003c/p>\n\u003cp>So, dear reader, do these images go any ways toward swaying you toward a spider for supper?\u003c/p>\n\u003chr>\n\u003cp>\u003cem>* Images reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon (Ten Speed Press, © 2013). Photo Credit: Chugrad McAndrews\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"\"Presentation is everything,\" says David George Gordon. In his revised \u003cem>Eat-A-Bug cookbook\u003c/em>, the author offers recipes designed to please the palate and tempt the eyes. Insect \"food porn\" has arrived.","status":"publish","parent":0,"modified":1374180908,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":588},"headData":{"title":"These Pictures Might Tempt You To Eat Bugs | KQED","description":""Presentation is everything," says David George Gordon. In his revised Eat-A-Bug cookbook, the author offers recipes designed to please the palate and tempt the eyes. Insect "food porn" has arrived.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"These Pictures Might Tempt You To Eat Bugs","datePublished":"2013-07-18T20:55:08.000Z","dateModified":"2013-07-18T20:55:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65854 http://blogs.kqed.org/bayareabites/?p=65854","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/18/these-pictures-might-tempt-you-to-eat-bugs/","disqusTitle":"These Pictures Might Tempt You To Eat Bugs","nprByline":"Maria Godoy","nprStoryId":"203001025","nprApiLink":"http://api.npr.org/query?id=203001025&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/17/203001025/these-pictures-might-tempt-you-to-eat-bugs?ft=3&f=203001025","nprRetrievedStory":"1","nprPubDate":"Thu, 18 Jul 2013 16:31:00 -0400","nprStoryDate":"Thu, 18 Jul 2013 16:28:00 -0400","nprLastModifiedDate":"Thu, 18 Jul 2013 16:31:00 -0400","path":"/bayareabites/65854/these-pictures-might-tempt-you-to-eat-bugs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/203001025/these-pictures-might-tempt-you-to-eat-bugs\">The Salt at NPR Food\u003c/a> (7/18/13)\u003c/p>\n\u003cfigure id=\"attachment_65862\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food1.jpg\" alt=\"Sheesh! kebabs can be made with frozen katydids, grasshoppers or other large-bodied arthropods. Photo: Chugrad McAndrews/From The Eat-A-Bug Cookbook\" width=\"560\" class=\"size-full wp-image-65862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sheesh! kebabs can be made with frozen katydids, grasshoppers or other large-bodied arthropods. Photo: Chugrad McAndrews/From The Eat-A-Bug Cookbook\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, Jiminy Cricket, you've never looked more scrumptious.\u003c/p>\n\u003cp>OK, so that photo isn't Jiminy but a close relative — a katydid — on a kabob. It's one of several enticing images of insect cuisine included in the new, revised edition of \u003cem>The Eat-A-Bug Cookbook\u003c/em>, by avowed entomophagist (i.e., bug eater) David George Gordon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/203003527/the-eat-a-bug-cookbook-40-ways-to-cook-crickets-grasshoppers-ants-water-bugs-spi\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food4.jpg\" alt=\"The Eat-A-Bug Cookbook\" width=\"300\" height=\"376\" class=\"alignleft size-full wp-image-65865\">\u003c/a>When the book landed on my desk the other day, I couldn't help lingering over its arresting cover photo of an arthropod dipped in chocolate sauce. Rather than being icky, the image was — dare I say it? — almost appetizing. And in a culture where \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/23/151230939/poll-are-your-friends-bombarding-you-with-food-porn\">food porn\u003c/a>\" – glamorized photography of meals – has become inescapable, I wondered, is this what it will take to get the world to embrace insect cookery?\u003c/p>\n\u003cp>Well, not really — 80 percent of the world population already eats bugs, as Gordon writes. In fact, bugs are on the menu, he says, pretty much everywhere except the U.S., Canada and Europe. In other words, we're the weirdos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, as we've reported before, plenty of people are trying to change that – from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/11/150354933/time-for-a-bug-mac-the-dutch-aim-to-make-insects-more-palatable\">Dutch epicures\u003c/a> to the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/13/183676929/maybe-its-time-to-swap-burgers-for-bugs-says-u-n\">U.N.'s agriculture arm\u003c/a>. Insects are nutritious, plentiful and better for the environment than other sources of protein, like beef cattle, advocates say.\u003c/p>\n\u003cp>While such arguments may sway the minds of the well-intentioned, they don't exactly make mouths water. That's where books like Gordon's come in.\u003c/p>\n\u003cp>Less earnest than cheeky, his cookbook aims to lure you to try bugs the old-fashioned way: by making them sound – and look – like epicurean delights.\u003c/p>\n\u003cfigure id=\"attachment_65863\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food2.jpg\" alt=\"Fried green tomato hornworms. Chugrad McAndrews/ Photo: Reprinted with permission from The Eat-A-Bug Cookbook\" width=\"560\" class=\"size-full wp-image-65863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried green tomato hornworms. Chugrad McAndrews/ Photo: Reprinted with permission from The Eat-A-Bug Cookbook\u003c/figcaption>\u003c/figure>\n\u003cp>There's advice for catching and growing your crunchy protein source. And of course, there are plenty of recipes – chocolate fondue, curried stews, soups and latkes, among others — designed to please the palate and tempt the eyes.\u003c/p>\n\u003cp>\"The bugs in my recipes look good,\" he says. \"They are visual as well as gastronomic delights.\"\u003c/p>\n\u003cp>\"Presentation,\" he adds, \"is everything.\"\u003c/p>\n\u003cp>The book is sprinkled with fascinating historical, cultural and scientific tidbits, too. Including the fact that, far from being the latest \"eco-friendly\" food trend, bug-eating has had advocates in the Western world for centuries.\u003c/p>\n\u003cfigure id=\"attachment_65864\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bug-food3.jpg\" alt=\"Gordon recommends dusting the deep-fried tarantula spider with smoked paprika. Photo: Chugrad McAndrews/Reprinted with permission from The Eat-A-Bug Cookbook\" width=\"560\" class=\"size-full wp-image-65864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gordon recommends dusting the deep-fried tarantula spider with smoked paprika. Photo: Chugrad McAndrews/Reprinted with permission from The Eat-A-Bug Cookbook\u003c/figcaption>\u003c/figure>\n\u003cp>In 1885, Gordon tells readers, Vincent M. Holt penned a manifesto, \u003cem>\u003ca href=\"http://books.google.com/books?id=awNbAAAAQAAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false\">Why Not Eat Insects?\u003c/a>,\u003c/em> exhorting his fellow Englishmen to tackle hunger among the peasantry by turning to Britain's abundance of creepy crawlies.\u003c/p>\n\u003cp>Like Gordon did more than a century later, Holt also attempted to lure gourmands: His treatise included two sample menus for eight-course dinners, with fancy-sounding fare like \u003cem>Fricasse de Poulets aux Chrysalides\u003c/em> (boiled neck of mutton with wireworm sauce).\u003c/p>\n\u003cp>\"Alas,\" Gordon notes, \"no recipes were included in his book.\" It's a mistake \u003cem>The Eat-A-Bug Cookbook\u003c/em> doesn't repeat.\u003c/p>\n\u003cp>So, dear reader, do these images go any ways toward swaying you toward a spider for supper?\u003c/p>\n\u003chr>\n\u003cp>\u003cem>* Images reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon (Ten Speed Press, © 2013). Photo Credit: Chugrad McAndrews\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65854/these-pictures-might-tempt-you-to-eat-bugs","authors":["byline_bayareabites_65854"],"categories":["bayareabites_2254","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_9874","bayareabites_10015","bayareabites_9873","bayareabites_12056","bayareabites_12055","bayareabites_10921"],"featImg":"bayareabites_65866","label":"bayareabites"},"bayareabites_61826":{"type":"posts","id":"bayareabites_61826","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61826","score":null,"sort":[1368551996000]},"guestAuthors":[],"slug":"maybe-its-time-to-swap-burgers-for-bugs-says-u-n","title":"Maybe It's Time To Swap Burgers For Bugs, Says U.N.","publishDate":1368551996,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61830\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bugs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bugs-1024x767.jpg\" alt=\"A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis. Photo: NARONG SANGNAK/EPA /Landov\" width=\"1024\" height=\"767\" class=\"size-large wp-image-61830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis. Photo: NARONG SANGNAK/EPA /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/13/183676929/maybe-its-time-to-swap-burgers-for-bugs-says-u-n\">The Salt at NPR Food\u003c/a>, (5/14/13)\u003c/p>\n\u003cp>Yes, we talk a lot about eating bugs here at The Salt. We know, because some of you have complained \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/15/177317449/modern-art-desserts-how-to-bake-a-mondrian-in-your-oven#comment-866064705\">about it\u003c/a>.\u003c/p>\n\u003cp>But insect cuisine isn't just a crazy fad for \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/24/141661332/bugs-bugs-everywhere-even-on-your-dinner-plate\">Bay Area\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/11/150354933/time-for-a-bug-mac-the-dutch-aim-to-make-insects-more-palatable\">Dutch\u003c/a> foodies, or for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173729602/plague-of-locusts-has-israelis-asking-are-they-kosher-for-passover\">Israelis\u003c/a> plagued by locusts: In a \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e00.htm\">report\u003c/a> out this week, the U.N.'s agricultural arm makes the case for why insects should be an option for dinner.\u003c/p>\n\u003cp>The Food and Agriculture Organization has been pondering bugs as a protein source since 2003, but in the new report, the agency argues that insects might be essential to feeding a planet of 7 billion people. Why? They're nutritious, better for the environment than other protein sources and can generate jobs, according to the FAO.\u003c/p>\n\u003cp>\"Insects are pretty much untapped for their potential for food, and especially for feed,\" Eva Muller, director of FAO's Forest Economics, Policy and Products Division, said in a \u003ca href=\"http://www.fao.org/news/story/en/item/175922/icode/\">statement\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, 2 billion people worldwide already enjoy insects with gusto — in Africa, Asia, Latin America and Australia. As The Salt previously reported, some efforts have focused on \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/28/160110579/grow-your-own-locust-kit-could-someday-help-feed-african-refugees\">\"grow-your-own-insect\" kits\u003c/a> as a form of emergency food aid for African refugees. Among the most popular of the 1,900 species consumed are beetles, caterpillars, wasps, ants, grasshoppers, locusts and crickets. But rich nations have turned up their noses at them, and the FAO says it's high time for that to change.\u003c/p>\n\u003cp>There are some signs that investors are warming to insect farming, as climate change has a lot of people rethinking where we get our protein. And insects are now looking like a pretty appealing alternative: They emit considerably less greenhouse gases and waste than animals, they require little to no land, and many species can consume waste products like animal blood, which means we wouldn't need to produce feed (like soybeans or corn) especially for them.\u003c/p>\n\u003cp>And if you want to talk about feed efficiency, insects use just 2 pounds of feed to produce 1 pound of meat. Cattle, at the other end of the spectrum, require 8 pounds of feed to produce 1 pound of beef, the FAO says. Locusts beat out beef when it comes to essential nutrients like iron, too: between 8 and 20 milligrams per 100 grams of dry weight of locusts, compared with 6 milligrams per 100 grams of dry weight of beef.\u003c/p>\n\u003cp>In addition to bugs to feed people, the FAO is optimistic about opportunities to raise insects to feed to animals. As \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/15/162961073/how-fly-farming-may-help-more-fish-stay-in-the-sea\">we reported\u003c/a> last year, fly farming in South Africa is starting to get off the ground. Just last week, entrepreneur Jason Drew, who's raising flies to feed salmon and chicken, \u003ca href=\"http://jasondrew.blogspot.com/2013/05/jason-drew-and-agriprotein-team-wins.html\">won\u003c/a> the highly competitive U.N. Innovation Prize for Africa.\u003c/p>\n\u003cp>So why haven't we seen a big insect farming boom yet?\u003c/p>\n\u003cp>There's the disgust factor, for one thing. But there are also big regulatory hurdles: In many countries, the FAO says, regulations on producing insects for food aren't very clear. (Ironically, in the U.S., regulations allow for a certain amount of insect bits to make it into our food, but they don't cover insects as the main meal, according to the FAO.)\u003c/p>\n\u003cp>Then there are all sorts of food safety concerns. For example, if you were to raise flies on animal blood — a normal source of food for the insects — what happens if you then feed the flies to chickens meant for human consumption? The FAO is calling for more research to untangle such questions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But FAO says the future is bright for edible insects. \"Although it will require considerable convincing to reverse [feelings of disgust], it is not an impossible feat,\" the report states. British artists seem to agree: A recent \u003ca href=\"http://www.wellcomecollection.org/whats-on/exhibitions/insects-au-gratin-installation.aspx\">exhibition\u003c/a> at the U.K.'s Wellcome Collection showcased 3-D printing demos of \"possible novel insect foods\" of the future.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A new report makes the case that insects may be essential to feeding a planet of 7 billion people. Why? They're nutritious, better for the environment than other protein sources and can generate jobs, according to the U.N.'s Food and Agriculture Organization.","status":"publish","parent":0,"modified":1368551996,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":707},"headData":{"title":"Maybe It's Time To Swap Burgers For Bugs, Says U.N. | KQED","description":"A new report makes the case that insects may be essential to feeding a planet of 7 billion people. Why? They're nutritious, better for the environment than other protein sources and can generate jobs, according to the U.N.'s Food and Agriculture Organization.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Maybe It's Time To Swap Burgers For Bugs, Says U.N.","datePublished":"2013-05-14T17:19:56.000Z","dateModified":"2013-05-14T17:19:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"61826 http://blogs.kqed.org/bayareabites/?p=61826","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/14/maybe-its-time-to-swap-burgers-for-bugs-says-u-n/","disqusTitle":"Maybe It's Time To Swap Burgers For Bugs, Says U.N.","nprByline":"Eliza Barclay","nprStoryId":"183676929","nprApiLink":"http://api.npr.org/query?id=183676929&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/05/13/183676929/maybe-its-time-to-swap-burgers-for-bugs-says-u-n?ft=3&f=183676929","nprRetrievedStory":"1","nprPubDate":"Tue, 14 May 2013 11:31:00 -0400","nprStoryDate":"Tue, 14 May 2013 10:58:00 -0400","nprLastModifiedDate":"Tue, 14 May 2013 11:31:16 -0400","path":"/bayareabites/61826/maybe-its-time-to-swap-burgers-for-bugs-says-u-n","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61830\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bugs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bugs-1024x767.jpg\" alt=\"A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis. Photo: NARONG SANGNAK/EPA /Landov\" width=\"1024\" height=\"767\" class=\"size-large wp-image-61830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis. Photo: NARONG SANGNAK/EPA /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/13/183676929/maybe-its-time-to-swap-burgers-for-bugs-says-u-n\">The Salt at NPR Food\u003c/a>, (5/14/13)\u003c/p>\n\u003cp>Yes, we talk a lot about eating bugs here at The Salt. We know, because some of you have complained \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/15/177317449/modern-art-desserts-how-to-bake-a-mondrian-in-your-oven#comment-866064705\">about it\u003c/a>.\u003c/p>\n\u003cp>But insect cuisine isn't just a crazy fad for \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/24/141661332/bugs-bugs-everywhere-even-on-your-dinner-plate\">Bay Area\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/11/150354933/time-for-a-bug-mac-the-dutch-aim-to-make-insects-more-palatable\">Dutch\u003c/a> foodies, or for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173729602/plague-of-locusts-has-israelis-asking-are-they-kosher-for-passover\">Israelis\u003c/a> plagued by locusts: In a \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e00.htm\">report\u003c/a> out this week, the U.N.'s agricultural arm makes the case for why insects should be an option for dinner.\u003c/p>\n\u003cp>The Food and Agriculture Organization has been pondering bugs as a protein source since 2003, but in the new report, the agency argues that insects might be essential to feeding a planet of 7 billion people. Why? They're nutritious, better for the environment than other protein sources and can generate jobs, according to the FAO.\u003c/p>\n\u003cp>\"Insects are pretty much untapped for their potential for food, and especially for feed,\" Eva Muller, director of FAO's Forest Economics, Policy and Products Division, said in a \u003ca href=\"http://www.fao.org/news/story/en/item/175922/icode/\">statement\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, 2 billion people worldwide already enjoy insects with gusto — in Africa, Asia, Latin America and Australia. As The Salt previously reported, some efforts have focused on \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/28/160110579/grow-your-own-locust-kit-could-someday-help-feed-african-refugees\">\"grow-your-own-insect\" kits\u003c/a> as a form of emergency food aid for African refugees. Among the most popular of the 1,900 species consumed are beetles, caterpillars, wasps, ants, grasshoppers, locusts and crickets. But rich nations have turned up their noses at them, and the FAO says it's high time for that to change.\u003c/p>\n\u003cp>There are some signs that investors are warming to insect farming, as climate change has a lot of people rethinking where we get our protein. And insects are now looking like a pretty appealing alternative: They emit considerably less greenhouse gases and waste than animals, they require little to no land, and many species can consume waste products like animal blood, which means we wouldn't need to produce feed (like soybeans or corn) especially for them.\u003c/p>\n\u003cp>And if you want to talk about feed efficiency, insects use just 2 pounds of feed to produce 1 pound of meat. Cattle, at the other end of the spectrum, require 8 pounds of feed to produce 1 pound of beef, the FAO says. Locusts beat out beef when it comes to essential nutrients like iron, too: between 8 and 20 milligrams per 100 grams of dry weight of locusts, compared with 6 milligrams per 100 grams of dry weight of beef.\u003c/p>\n\u003cp>In addition to bugs to feed people, the FAO is optimistic about opportunities to raise insects to feed to animals. As \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/15/162961073/how-fly-farming-may-help-more-fish-stay-in-the-sea\">we reported\u003c/a> last year, fly farming in South Africa is starting to get off the ground. Just last week, entrepreneur Jason Drew, who's raising flies to feed salmon and chicken, \u003ca href=\"http://jasondrew.blogspot.com/2013/05/jason-drew-and-agriprotein-team-wins.html\">won\u003c/a> the highly competitive U.N. Innovation Prize for Africa.\u003c/p>\n\u003cp>So why haven't we seen a big insect farming boom yet?\u003c/p>\n\u003cp>There's the disgust factor, for one thing. But there are also big regulatory hurdles: In many countries, the FAO says, regulations on producing insects for food aren't very clear. (Ironically, in the U.S., regulations allow for a certain amount of insect bits to make it into our food, but they don't cover insects as the main meal, according to the FAO.)\u003c/p>\n\u003cp>Then there are all sorts of food safety concerns. For example, if you were to raise flies on animal blood — a normal source of food for the insects — what happens if you then feed the flies to chickens meant for human consumption? The FAO is calling for more research to untangle such questions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But FAO says the future is bright for edible insects. \"Although it will require considerable convincing to reverse [feelings of disgust], it is not an impossible feat,\" the report states. British artists seem to agree: A recent \u003ca href=\"http://www.wellcomecollection.org/whats-on/exhibitions/insects-au-gratin-installation.aspx\">exhibition\u003c/a> at the U.K.'s Wellcome Collection showcased 3-D printing demos of \"possible novel insect foods\" of the future.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61826/maybe-its-time-to-swap-burgers-for-bugs-says-u-n","authors":["byline_bayareabites_61826"],"categories":["bayareabites_10916","bayareabites_60"],"tags":["bayareabites_10015","bayareabites_9873","bayareabites_11293","bayareabites_11699","bayareabites_10921"],"featImg":"bayareabites_61827","label":"bayareabites"},"bayareabites_42210":{"type":"posts","id":"bayareabites_42210","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42210","score":null,"sort":[1335538848000]},"guestAuthors":[],"slug":"quest-edible-insects-finger-lickin-grub","title":"QUEST: Edible Insects - Finger Lickin' Grub ","publishDate":1335538848,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"Edible Insects: Finger Lickin' Grub,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ","status":"publish","parent":0,"modified":1352841940,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/hgqZe8Gn9Oc"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1173},"headData":{"title":"QUEST: Edible Insects - Finger Lickin' Grub | KQED","description":"QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, "Edible Insects: Finger Lickin' Grub," focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"QUEST: Edible Insects - Finger Lickin' Grub ","datePublished":"2012-04-27T15:00:48.000Z","dateModified":"2012-11-13T21:25:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42210 http://blogs.kqed.org/bayareabites/?p=42210","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/27/quest-edible-insects-finger-lickin-grub/","disqusTitle":"QUEST: Edible Insects - Finger Lickin' Grub ","path":"/bayareabites/42210/quest-edible-insects-finger-lickin-grub","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42210/quest-edible-insects-finger-lickin-grub","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1245","bayareabites_45","bayareabites_1875","bayareabites_90","bayareabites_181","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_10357","bayareabites_10366","bayareabites_10358","bayareabites_10359","bayareabites_9872","bayareabites_9873","bayareabites_10360","bayareabites_9551","bayareabites_10361","bayareabites_10362","bayareabites_10364","bayareabites_10365","bayareabites_359","bayareabites_2625","bayareabites_10363"],"featImg":"bayareabites_42326","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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