Podcasts about chefpv

Today we chat with one cool entomologist. I was completely blown away by Nancy Miorelli, and I know you will be, too. Over in the Cricketlicious cafe ChefPV is making Superworm Toast, and our friend Florian from France brings us the European Buzz.

Our guest is Robyn Shapiro, founder of Seek Food. Among so many things we discuss the Kickstarter campaign to launch their new line of cricket flours. This is a great interview. In the Cafe, ChefPV creates SEEKsy Cricket Cookies, our friend from France, Florian brings us the European Buzz, and we have the speaker/presenter list for the upcoming Eating Insects Athens conference to share with you, plus all the details of that upcoming event.

Our guest is Michela Dai Zovi, editor of the edible insect cookbook for newbies entitled “Bugs 4 Beginners”. We have a fantastic conversation about the edible insect movement. Michela also goes into great detail about the cookbook itself, and we even talk about Game of Thrones. Over in the Cricketlicious Café, ChefPV has created another masterpiece that he will help you recreate in your very own kitchen, and we also get all the latest edible insect news from Europe from our friend from France, Florian on The European Buzz.

We discuss all things mealworms, including farming, cooking, and the Ick Factor. Our panel includes Mealflour's Elizabeth Frank & Gabby Weimer, Rocky Mountain Micro Ranch's founder & CEO Wendy Lu McGill, and Scott Jost, founder of Space Coast Mealworms and The Mealworm Co-op. We have edible insect news from Europe in our European Buzz segment, and in the Cricketlicious Cafe, ChefPV creates a Hargol Cesar Salad.

Our guest is Aspire Food Group COO Gabe Mott who talks about their recent acquisition of the EXO Brand, the state of the edible insect industry, and the present and future automation and mechanization of one of the largest cricke tfarms in the world dedicated to producing crickets for human consumption. In the Cafe, ChefPV creates Caramel Critterspheres and we get the latest edible insect news from Europe in our European Buzz segment.

Season 3 opens with a conversation with the brilliant and driving force behind the Brooklyn Bugs phenomenon Chef Joseph Yoon, who talks about some exciting edible insect events that are coming up on both coasts of North America. For the West Coast we talk with Chef Yoon about bringing Brooklyn Bugs to the L.A. Bug Fair, and also presenting his culinary artistry at the exclusive upcoming Ento dining event in San Francisco’s The Battery, a club of forward-thinkers.  For the East Coast, we discuss the upcoming “Eating Insects Athens” event happening this August in Athens, Georgia. Over in the Cricketlicious Café, ChefPV whips up some “Vegan-ish Oatmeal Custard Cakes”, and we debut a new weekly segment that will cover the world of edible insects in Europe called “The European Buzz” anchored by our Friend “Florian from France”: Florian Nock, brand manager for Jimini’s, Europe’s largest supplier of edible insects. Also, there’s good news for “As the Crickets Chirp” fans!

In our third Cricketlicious Cafe Special we present 3 recipes from our resident chef ChefPV, and one from our friend, part-time ento chef Steve Bailes. Find the actual recipes at the podcast page.

In our Season 2 Finale, we discuss the state of the edible insect industry as well as the state of the Ento Nation. We'll talk about what's in the near future for the Ento Nation, like our Ento Kids section, our online edible insect marketplace, and the Ento Nation Cookbook. In the Cricketlicious Cafe, ChefPV whips up some Akettananaple Chocolate Chip Muffins. And on the Season 2 finale of "As the Crickets Chirp" it is Night of the Bats.

Today we debut Bug Talk, a new segment on the Ento Nation podcast that features a panel of experts discussing a given topic. Today's topic is "The Ick Factor" or the yuck factor, or whatever you would like to call the mental aversion many have to eating insects. Our experts are RNA (Little Herds), ChefPV (Ento Nation), and Aly Moore (Bugible). These three have much experience serving edible insects to first-timers and we're going to discuss what is probably the greatest barrier the burgeoning edible insect industry faces: The Ick factor. In the Cricketlicious Cafe, ChefPV creates La Cucaracha Ramen. We also announce the winners of our One Hop Kitchen Cricket Arrabiata sauce giveaway.

On this edition of the podcast we will be interviewing Paul Jacobs of Reptimercado and Insecnology insect breeding systems, Paul farms several different kinds of insects in Spain, and is on the cutting edge of insect breeding. I really really enjoyed this interview, and I think you will too. Over in the Cricketlicious Café, ChefPV shows us how to make delicious Todo Acheta Sliders, we have news and information for you from the Ento world, and on As the Crickets Chirp, there are new arrivals in Bugton Hollow.

Welcome to the Cricketlicious Café Special #2. We have six awesome, tried and tested bug-based recipes that our resident ChefPV has prepared up in the Cricketlicious Café so far during Season 2. ChefPV is always whipping up something delicious and nutritious, and today we have provided for your culinary experience six recipes made from edible insects that are not only delicious, but also easy to prepare. They are: Citrus Hopper Brownies with Candied Chapulines, Ento Tarts (FF to 4:15), Red Termite Twice Baked Potatoes (FF to 7:35), Turmeric Braised Mopane Worms (FF to 10:56), Chirpchos (FF to 14:29), and Jalapeno Chapulines Cornbread Donuts (FF to 18:58). Just fast forward to the time indicated for your chosen recipe, press play, and enjoy!

Today we chat with Dr. Marianne Shockley, an entomologist and academic professional at the University of Georgia. She is also, among other things, one of the founders of the North American Coalition for Insect Agriculture and we'll talk all about this awesome organization. Over in the Cricketlicious Cafe, ChefPV whips up some Citrus Hopper Brownies with Candied Chapulines, we have some big news to report out of Austin, Texas, and on "As the Crickets Chirp" it's Radio 1940.

Our guest this week on the Ento Nation podcast is Kubo Dzamba. Among so many other things, Kubo is the founder of Third Millennium Farming (which is a cricket farm) in Mississauga, Ontario, Canada, and the inventor of the Chirp Box! Which we’ll talk about. What a fascinating and fun interview we had, you do not want to miss it. Also today we have ChefPV whipping up a dish in the Cricketlicious Café kitchen called Ento Tarts, can’t wait to try that out, sounds awesome. We’ll also have a little news for you, and on As the Crickets Chirp, as usual, things just get…stranger.

In this edition of the podcast, we chat with Dror Tamir, co-founder and CEO of Hargol FoodTech out of Tel Aviv, Israel. Hargol is bringing edible insects to the Middle East and they're starting with grasshoppers. We have a very interesting conversation with this multiple award-winning CEO. Over in the Cricketlicious Cafe, ChefPV shows us how to make Red Termite Twice Baked Potatoes. We also have some great industry news for you regarding the FDA's approval of certain insects as animal feed, and on "As the Crickets Chirp" things get complicated.

In this episode, we talk with Dr. Jeffery Tomberlin, Associate Professor and AgriLife Research Fellow at Texas A&M University and co-editor of “Insects as Food and Feed: Production to Consumption” about the Black Soldier Fly. One of the most exciting futures in insect farming lies with the Black Soldier Fly (BSF). In the Cricketlicious Café, ChefPV shows us how to make Turmeric Braised Mopane Worms, and on “As the Crickets Chirp” Ashley makes a move.

We have a fascinating talk with the Director of the USDA's National Institute of Food and Agriculture (NIFA) Dr. Sonny Ramaswamy. He informs us as to what needs to happen for the edible insect industry to grow and flourish in the coming years. He is an engaging personality, and we have a lively and informative talk. In the Cricketlicious Cafe, ChefPV makes Chirpchos. Like Nachos but with Chirps Chips! And on "As the Crickets Chirp" Chip's mind is taken over by the Crypt-Keeper Wasp's larvae.  

In the Season 2 opener of the Ento Nation podcast, the Cricket Man interviews Jack Armstrong, head of the oldest commercial cricket farming operation in North America. In the Cricketlicious Café, ChefPV is making Jalapeno Chapulines Cornbread Donuts, and you can also watch a new live version of today’s Cricketlicious Café by clicking here. “As the Crickets Chirp” begins its second season, and we find Chip in danger. We also launch our Ento Nation/Entomo Farms contest giveaway, here are the details. The Prize: A half pound of Entomo Farms Gluten Free Cricket Powder and an assortment of their Bug Bistro line of cricket and mealworm snacks, delivered right to your door! To Enter: Go to the Ento Nation website and leave a comment on one of our posts. Every time you leave a comment on a post at the Ento Nation magazine, your name will be entered into the drawing. You can comment as many times as you like, however, only one comment per post per person qualifies. So if you had 10 comments on one post, it only counts as one entry for you. But if you had 10 comments in 10 different posts, you would be entered into the contest 10 times. Comments have to be at least a regular sentence length, several words…strung together to form a coherent communication, and the comment has to be relevant to the post. Even replying to another person’s comments will count, as long as it adheres to the aforementioned guidelines. The contest begins on February 2, 2018 and ends at Noon PST on Valentine’s day February 14, 2018. The drawing will be held in the afternoon, and the winner announced on the February 16th edition of the podcast.

The Ento Nation podcast brings you all 12 Cricketlicious Café episodes from Season 1. Our Resident Chef, ChefPV guides you through 9 delicious and nutritious Ento recipes. As guest chefs we have Lee Cadesky  and Aly Moore. And the Cricket Man takes over the kitchen on Christmas. Visit EntoNation.com for all 12 recipes in the synopsis of this episode. Times: 5:27-Chirpin’ Tostadas-ChefPV; 7:47-Crickcakes-ChefPV; 10:44-Mealworm Energy Balls-ChefPV; 13:47-Chapulines Spoon Bread con Spiced Cricket Ice Cream-ChefPV; 18:44-Tomato Hopper Poppers-Aly Moore; 24:02-Pineapple Crick Sticks-ChefPV; 28:16-Chili con Cricket-Lee Cadesky; 30:18-Mealworm Latkes-ChefPV; 34:29-Worst Chocolate Chip Cookies Ever-Cricket Man; 42:52-Mealworm Mac n Cheese Souffle-ChefPV; 47:20-Curried Zucchini Wrapped Grasshoppers-ChefPV; 50:44-Gingersect Cookies-ChefPV.

On this week’s Season 1 finale of the Ento Nation podcast we talk with Chef Joseph Yoon. Joseph is a top rated private chef and caterer based in New York City. He is the Executive Director of Brooklyn Bugs, and also the Chef/Owner of Dinner Echo. Joseph is a true culinary artist, who’s passion for cooking is rivaled only by his passion for life. We have an energizing and fascinating conversation about many things, including the challenges of being an “Ento Chef”.   In the Cricketlicious Café, ChefPV makes us some Gingersect Cookies, and they are awesome! And we’ll also talk about what’s coming up, for the Ento Nation. … Gingersect Cookies INGREDIENTS 1/3 cup HONEYWORMS (thawed) 7 TBSP MAPLE SYRUP 1 cup ALL PURPOSE CRICKET FLOUR 1 tsp BAKING POWDER 1/8 tsp BAKING SODA 2 TBSP FIVE SPICE POWDER 2 TBSP GINGER (minced) 1/3 cup WHIPPED CREAM CHEESE 3 TBSP COCONUT OIL 1 EGG 1/8 tsp HIMALAYAN PINK SALT 1 cup POWDERED SUGAR   DIRECTIONS Preheat oven to 350°F. In a small mixing bowl, mix HONEYWORMS with 2 TBSP MAPLE SYRUP and set aside. Whisk together CRICKET FLOUR, BAKING POWDER, BAKING SODA, FIVE SPICE POWDER and GINGER in a large mixing bowl Set Aside. In a separate mixing bowl, combine CREAM CHEESE, COCONUT OIL, remaining MAPLE SYRUP, EGG and SALT until creamy and smooth. Combine wet ingredients with dry ingredients and mix until evenly incorporated. Measure enough dough for desired cookie size and roll into a ball. Put POWDERED SUGAR on a plate and roll dough balls to thoroughly cover, puncture middle with your thumb and fill with the honeyworms. Grease a baking tray with coconut oil, arrange cookies on the tray then place tray into the oven for 14 - 20 minutes. Remove tray with cookies and sift powdered sugar over cookies and let cool about 5 - 10 minutes then ENJOY!!!  

In this episode we talk with Malcolm Diack, founder of Otago Locusts in New Zealand. Malcolm is the founder of Otago Locusts in Dunedin, New Zealand. In 2017, Otago Locusts won the Novel category of the New Zealand Food Awards, and also a commendation by the New Zealand Sustainable Business Network Awards. Malcolm started Otago Locusts back in 2009. We also have a chat with Kevin Bachhuber. Kevin is an award-winning consultant in sustainable agriculture, small-business innovation, and finance. Founder of the first American insect farm to obtain food-grade certifications, his pioneering work as an engineer of green technology solutions has pushed the insect farming industry in a dramatic new direction.  And in the Cricketlicious Cafe, ChefPV makes Curried Zucchini Wrapped Grasshoppers! INGREDIENTS 20 GRASSHOPPERS (freeze-dried) 2 cups WHEATGRASS JUICE 2 ZUCCHINIS 1 TBSP CURRY POWDER 1 tsp OREGANO POWDER ½ tsp GARLIC POWDER ½ tsp GARAM MASALA ¼ tsp TURMERIC SESAME OIL HIMALAYAN PINK SALT 3 oz GOAT CHEESE 1 large RED BELL PEPPER (roasted) DIRECTIONS Soak GRASSHOPPERS in WHEATGRASS JUICE for at least 2 hours (preferably overnight for maximum infusion). Place the top rack in oven 6 inches from the heat source and preheat to Broil. Trim the ZUCCHINI ends and slice into ¼-inch pieces lengthwise using a mandoline. In a small mixing bowl, whisk together CURRY POWDER, OREGANO POWDER, GARLIC POWDER, GARAM MASALA and TURMERIC. Lightly coat zucchini strips with SESAME OIL on both sides. Massage the spice mixture on both sides of the zucchini. Coat a baking sheet with sesame oil then lay out the zucchini strips in a single layer. Sprinkle SALT over zucchini then place the baking tray in the oven and broil for 4 minutes. Remove the zucchini from the oven, flip the slices over and return to the oven for 5 to 6 minutes more, making sure the zucchini is golden brown and slightly charred but not too crispy and burned. Remove the zucchini from the oven and let cool. Sprinkle GOAT CHEESE along the length of each zucchini strip, adding a slice of ROASTED PEPPER at each end. Take a moment to wash your hands to avoid getting goat cheese all over your rolls as you roll them up. Add a grasshopper to the top of the strips, along the width of the zucchini. Roll the strips and serve on a plate, seam side down.  

On this edition of the Ento Nation podcast, we talk with Julianne Kopf, COO and co-Founder of Bugeater Foods.  Bugeater Foods creates nutritious and delicious foods like “Jump” cricket based protein shake, and Julianne will let us in on some of the new goodies that Bugeater Foods will be turning out this coming year. We also have a chat with Dr. Aaron T. Dossey, Founder of All Things Bugs LLC, GrioPro Cricket Powder (the original cricket powder), and editor of the book “Insects as Sustainable Food Ingredients”; you won’t want to miss this informative conversation. In the Cricket licious Café, ChefPV teaches us how to make Mealworm Mac n Cheese Souffles, and on The Night Talker, it’s “Night of the Frogs”… … Mealworm Mac n Cheese Souffle INGREDIENTS 1 ½ TBSP BUTTER 1 TBSP ALL-PURPOSE FLOUR ¾ cup MILK SALT (to taste) PEPPER (to taste) 1 cup SMOKED GOUDA CHEESE (shredded) 1 EGG YOLK 2 EGG WHITES 1 cup Bugeater Foods MEALWORM MACARONI PASTA (cooked) ¼ cup MEALWORMS (thawed) DIRECTIONS Preheat oven to 350°F. In a saucepan melt the BUTTER, add the FLOUR and stir on medium heat for a minute. Add the MILK gradually while stirring to avoid lumps. Season to taste with SALT and PEPPER and stir the sauce until sauce thickens. Remove saucepan from heat and mix in the CHEESE until melted. In a small mixing bowl, whisk the EGG YOLK and mix into cheese sauce. In a large mixing bowl, whisk the EGG WHITES until stiff peaks are formed. Gently fold the cheese sauce into the egg whites until well combined. Butter the ramekins then fill a little more than a third of the way with MEALWORM MACARONI PASTA. Fill the ramekins to almost full with cheese sauce then top with MEALWORMS. Place ramekins on a baking sheet and bake souffles on the middle rack for 15 - 20 minutes until the surface becomes golden. Serve immediately

Cricketlicious Cafe Special #1 For your Ento dining pleasure, we present three of our recent Cricketlicious Cafe segments featuring bug-based recipes you can make at home while following along with our resident Ento Chef ChefPV or one of our Special Guest Chefs. In this special, ChefPV brings you "Chirpin' Tostadas" and "Pineapple Crick Sticks", while Guest Chef Aly Moore shows us how to make "Tomato Hopper Poppers". Recipes below:   CHIRPIN' TOSTADAS (makes 4 tostadas) 1 stick Butter or ½ cup Your Favorite Frying/Sauteing Oil (for frying Tortillas and sauteing Crickets) 4 Soft Corn Tortillas 1 head Romaine Lettuce or 1 bunch Cilantro (or Both) 1 Tomato ¼ cup Red Onion 1 Avocado ¼ cup Plain Yogurt (Any Style) ⅛ cup Lemon Juice 1 cup Fresh Crickets or Merci Mercado Chapulines Desired Seasonings Melt ½ stick Butter/ ¼ cup Oil in a skillet over medium-high heat. When your Butter/Oil has reached temperature, place Tortilla(s) in pan for 3 to 5 minutes, until crisp on both sides. Ready some paper towels/kitchen towels on a plate, remove Tortilla(s), place on towel to cool and absorb excess oil. Clean then chop Romaine Lettuce and set aside in a bowl. Medium-dice Tomato then set aside in a bowl. Small-dice Red Onion and set aside in a bowl. Slice open Avocado lengthwise, remove pit and scoop Avocado into bowl.  Whisk together with Yogurt and Lemon Juice. Plate your Tortillas for serving and add Lettuce/Cilantro, Tomato, Onion and Avocado Crema.  Set aside. Place skillet over medium-heat with remaining Butter/Oil and saute Crickets until crispy, about 10 minutes.  Merci Mercado Chapulines are already dry-roasted so only need about 5 minutes to add heat and crispiness. Remove Crickets/Chapulines from heat and put on top of your tostadas to complete the dish.  Add any Desired Seasonings then serve. PINEAPPLE CRICK STICKS 1 large Pineapple 6-inch Skewers or Lollipop Sticks 1 TBSP Olive Oil 1 cup Sustainable Boost Crickets 2 TBSP Honey Sustainable Boost Turmeric Sustainable Boost Ginger 1 cup Semi-Sweet Dark Chocolate Chips 1 cup Pistachios (chopped) On a sturdy cutting board, cut the top and bottom off the Pineapple then trim off all the rind from the sides. Cut the Pineapple in half lengthwise, remove the core, then cut the halves into wedges.  Arrange the wedges on paper towels to absorb excess moisture. Insert Skewer/Lollipop Stick into each pineapple wedge and set aside. Heat Olive Oil over medium heat and add Crickets to pan and quick-crisp for about 1 minute. Remove from heat and add Honey, Sustainable Boost Turmeric and Sustainable Boost Ginger.  Mix until all ingredients are evenly incorporated.  Transfer to a bowl then set aside. Place a small saucepan over medium-low heat, add Dark Chocolate Chips and stir constantly until completely melted.  Remove from heat. Line a baking sheet or large plate with wax or parchment paper. Dip each of the Pineapple wedges into the Chocolate and place on the wax paper. Lightly press the Crickets into the bottom half of the chocolate on the Pineapple wedges. Lightly Press the Chopped Pistachios on the top portion of the chocolate on the Pineapple wedges. Place the sheet/plate of Pineapple wedges into fridge for 15 minutes to set or until ready to serve. TOMATO HOPPER POPPERS 1 cup cherry tomatoes ½ package cream cheese ¼ cup minced green onions ¼ cup minced fresh parsley ¼ teaspoon worcestershire sauce ¼ cup chopped chapulines Cut a thin slice off the top of teach tomato. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. Combine remaining ingredients in a bowl. Mix well.  

On this week’s Ento Nation podcast, it is our Hawaiian Homecoming Special. We sit down on the beautiful beach at Hanalei Bay, sort of, and have a chat with Emilio Romero and Lourdes Zietz of Sustainable Boost. Sustainable Boost creates wonderful food products made from crickets and other nutritious goodies like the native Taro plant, which is actually a superfood. The Cricket Man grew up on Kauai, and when he realized that there was a cricket farm there, he had to check it out. ChefPV is back in the Cricketlicious Café this week with an island treat that will be a big hit with everyone, Pineapple Crick Sticks. He’ll show you how to make those. You will find the recipe below. And on the season finale of “As The Crickets Chirp”, all we can say is “Pigdemonium”. Today's Cricketlicious Cafe recipe: Pineapple Crick Sticks 1 large Pineapple 6-inch Skewers or Lollipop Sticks 1 TBSP Olive Oil 1 cup Sustainable Boost Crickets 2 TBSP Honey Sustainable Boost Turmeric Sustainable Boost Ginger 1 cup Semi-Sweet Dark Chocolate Chips 1 cup Pistachios (chopped) On a sturdy cutting board, cut the top and bottom off the Pineapple then trim off all the rind from the sides. Cut the Pineapple in half lengthwise, remove the core, then cut the halves into wedges.  Arrange the wedges on paper towels to absorb excess moisture. Insert Skewer/Lollipop Stick into each pineapple wedge and set aside. Heat Olive Oil over medium heat and add Crickets to pan and quick-crisp for about 1 minute. Remove from heat and add Honey, Sustainable Boost Turmeric and Sustainable Boost Ginger.  Mix until all ingredients are evenly incorporated.  Transfer to a bowl then set aside. Place a small saucepan over medium-low heat, add Dark Chocolate Chips and stir constantly until completely melted.  Remove from heat. Line a baking sheet or large plate with wax or parchment paper. Dip each of the Pineapple wedges into the Chocolate and place on the wax paper. Lightly press the Crickets into the bottom half of the chocolate on the Pineapple wedges. Lightly Press the Chopped Pistachios on the top portion of the chocolate on the Pineapple wedges. Place the sheet/plate of Pineapple wedges into fridge for 15 minutes to set or until ready to serve. We'd like to thank our sponsors: Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”: https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8 GrioPro Cricket Powder: http://cricketpowder.com/ All Things Bugs: http://allthingsbugs.com/ Sustainable Boost: http://entomofarms.com/ Bugible: https://www.eatbugsevents.com/  

Ento Nation Ep.4: “Thanksgiving with The Bug Chef, David George Gordon.” The Cricket Man sits down with the award winning author of The Eat-a-Bug Cookbook, The Bug Chef himself, David George Gordon. Oh, what a time we had! Such a great time, in fact, that he is our guest for the whole show. We had a good old time! Also, ChefPV has created what he believes is one of his best tasting recipes ever, “Thanksgiving Chapulines Spoon Bread con Spiced Cricket Ice Cream” and teaches you how to make this delicious Thanksgiving dish in the Cricketlicious Café! And on “As the Crickets Chirp” Ashley reveals a secret as Chip lies helpless in a coma. ... Thanksgiving Chapulines Spoon Bread con Spiced Cricket Ice Cream Spiced Cricket Ice Cream 1 cup Candied Yams Puree (can or fresh) 2 cups Heavy Cream 1 cup Half & Half ⅔ cup Honey 1 tsp Ginger (minced) 1 tsp Ginger (ground) 1 cup 2 TBSP Mealworm or Cricket TIP (from C-fu FOODS) 1 tsp Nutmeg (ground) 1 TBSP Vanilla Extract If you are using Candied Yams from a can, go ahead and strain syrup from the yams, process them in a blender or food processor until smooth, then set the yams aside in a bowl. Add Cream, Half & Half and Honey to a medium saucepan and place over medium heat until honey is completely dissolved. Remove from heat and whisk in Yam Puree, minced Ginger and ground Ginger. Put TIP, Nutmeg and Vanilla in a food processor or blender with a small amount of the ice cream mix and blend.  Slowly add more until all ingredients are mixed together and smooth.  You may need to blend in batches depending on the size of your processing container. Pour mix into a freezer-safe container and place in the freezer to set overnight. Remove from freezer when ready to serve with Spoon Bread. Candied Yams Spoon Bread con Chapulines 1 cup Candied Yams Puree (can or fresh) 2½ cups Nut Milk ½ cup (1 stick) Unsalted Butter 2 tsp Smoked Salt 1 cup Stone-Ground Yellow Cornmeal 3 large Eggs (separated) 1 TBSP Chives (chopped) ½ tsp Thyme (stemmed) ½ tsp ground Cinnamon ¼ tsp Cayenne Pepper 1 tsp Ginger (minced) ¼ tsp ground Nutmeg 1 cup Merci Mercado Chapulines (any flavor) If you are using Candied Yams from a can, go ahead and strain syrup from the yams, process them in a blender or food processor until smooth, then set the yams aside in a bowl. Preheat oven to 350°F. Add Nut Milk, Butter and Salt to a large saucepan over medium heat and bring to a simmer. Gradually whisk in Cornmeal and stir about 2 minutes until thickened.  Remove from heat then whisk in Yam Puree. Whisk in Egg Yolks, Chives, Thyme, Cinnamon, Cayenne, Ginger and Nutmeg. In a medium mixing bowl, beat Egg Whites until soft peaks form.  Add whipped egg whites to cornmeal mixture and whisk together until evenly combined. Fold-in Chapulines to cornmeal mixture. Pour cornmeal batter into a pie pan or loaf pan. Take a small handful of chapulines and sprinkle over top of batter then place in oven for 30 - 40 minutes until spoon bread is set. Remove from oven, plate a serving of Spoon Bread and add a scoop of Spiced Cricket Ice Cream. Serve. Contact David George Gordon: Facebook:https://www.facebook.com/The-Bug-Chef-54701149989/ Twitter: @thebugchef davidgeorgegordon.com ... We'd like to thank our sponsors: GrioPro Cricket Powder All Things Bugs.com "Insects as Sustainable Food Ingredients" Edited by Dr. Aaron T. Dossey Bugible at eatbugsevents.com  

"The Veterans Day Special and the Super Cricket". The Cricket Man (USCG vet) talks with James Rolin (USCG vet/Nat’l Guard) about the cutting edge direction the cricket farm (Cowboy Cricket Farms) he runs with his wife Kathy (also USCG vet) is taking with regard to creating a “Super Cricket”. Also, ChefPV will show you how to take the US Military’s greatest culinary invention, the protein bar, and tweak it Ento-style to give you Maple Mealworm Energy Balls that you can make right in your own kitchen! The Cricket Man also talks about the link between Agri-therapy and PTSD. All that plus Ento News and Events from around the globe, and another exciting episode of “As the Crickets Chirp”. … Maple Mealworm Energy Balls (makes 16 energy balls) 2 TBSP Butter ½ cup Mealworms (thawed) 2 TBSP Maple Syrup 1 cup Quick Oats 2 tsp Chia Seeds 2 TBSP Psyllium Husks ¼ cup GrioPro Cricket Powder ½ tsp Cinnamon ¼ tsp Sal de Gusano or Himalayan Pink Sea Salt ⅓ cup Chocolate Chips ¼ cup Sunflower Seeds ½ cup Medjool Dates ½ cup Nut Butter ¼ cup Honey 1 tsp Vanilla Extract Melt Butter in a skillet over medium-high heat then add Mealworms and saute about 5 minutes.  Mix in Maple Syrup and saute 1 minute more.  Remove from heat onto a plate and set aside. In a medium-sized mixing bowl, stir together the Oats, Chia Seeds, Psyllium Husks, Cricket Powder, Cinnamon and Salt. Add Chocolate Chips, Sunflower Seeds and Medjool Dates.  Stir again making sure to separate the date pieces. Add the Nut Butter, Honey and Vanilla Extract. Stir the ingredients together until well combined. Once combined, roll into bite-sized balls using your hands. Lightly press caramelized Mealworms on top of the energy balls. Place the balls on a parchment-lined baking sheet or dinner plate. Place the baking sheet/plate into the freezer for about 20 minutes until the balls are firm. Remove from freezer and store in an airtight container in the fridge until ready to eat.    

This week on the Ento Nation podcast… We have a chat with Jarrod Goldin, CEO of Entomo Farms, which is pretty much the largest human grade cricket farming operation in the world. I just love these Goldin Brothers, they got it goin’ on when it comes to cricket farming! Been a big fan of theirs and have followed them for years, long before they became Entomo Farms the Future of Food. When it comes to cricket farming, these guys know what they’re doing, and they are always innovating and farming on the cutting edge. The Cricket Man loves that stuff! We have an insightful chat with Jarrod. You don’t want to miss it. Also on Episode 2, lots of fun in the Cricketlicious Café! ChefPV serves up a pancake breakfast, Ento-style and in his own special ChefPV way. We also have an interview with one of the founders of a beloved human grade cricket farm that has recently closed their doors. We find out who that is. We also find out that sometimes, business isn’t so much about success and failure as it is about learning, growing, and finding your true destiny. And on “As the Cricket’s Chirp”, will Chip heed his twin brother, who is back from the dead, and give in to his demand? Tune in tomorrow for another exciting episode, sponsored by Von’s Cricket Emporium and Billy Bob’s Cricket Extravaganzamart. Don’t miss this week’s episode of the Ento Nation podcast, with the Cricket Man. … This is the URL link to our podcast on iTunes, please subscribe, download, review, and rate our podcast at iTunes. It is how they determine which podcasts to feature, and getting featured means more listeners, and more listeners means we can further spread the important message of the Ento Nation: iTunes: https://itunes.apple.com/us/podcast/ento-nation/id1303712108?mt=2 … Today’s Cricketlicious Café Recipe: Crickcakes (makes 10 small crickcakes) 3 cups Spinach 2 TBSP Maple Syrup ½ cup Hemp Milk 1 Egg 1 TBSP Baking Powder 1 tsp Himalayan Pink Salt ¼ cup Entomo Farms Organic Gluten Free Cricket Powder ¾ cup All Purpose Gluten-Free Flour Berries/Fruit for topping Maple Syrup for topping Add Spinach, Maple Syrup, Hemp Milk, Egg, Baking Powder and Salt to blender and blend until smooth. Add Cricket Powder and All Purpose Gluten Free Flour.  Blend until Smooth. Place a nonstick pan over low heat and let the pan heat thoroughly. Pour batter in pan according to desired crickcake size and flip once it is cooked through (bubbles will form on the top). Cook about 1-minute more on the other side and repeat until all batter is used. Plate the crickcakes and serve with Maple Syrup and Fresh Fruit. … Ento Events: The Butterfly’s Ball and the Grasshopper’s Feast: https://www.eventbrite.com/e/the-butterflys-ball-and-the-grasshoppers-feast-tickets-37902496387?aff=es2 Napa Valley Film Festival which includes the film: “The Gateway Bug”: http://www.nvff.org/ Cooking With Critter’s hosted by Aly Moore: https://www.eatbugsevents.com/ … We’d like to thank our sponsors: Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”: https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8 GrioPro Cricket Powder: http://cricketpowder.com/ All Things Bugs: http://allthingsbugs.com/ Entomo Farms: http://entomofarms.com/ Bugible: https://www.eatbugsevents.com/          

In the premiere, we take a look at what this podcast is all about. You’ll meet your host, The Cricket Man, who utilizes his years of experience as a cricket farmer and Ento Industry insider, to help guide you through the fascinating world of Ento.  The Cricket Man also interviews Pat Crowley, Founder and CEO of Chapul cricket energy bars. Chapul just went over $1 million in sales. Pat tells the story of taking a simple idea, eating bugs, and turning it into an unexpected career. You’ll meet ChefPV, the Resident Chef in our Cricketlicious Café! Each week, ChefPV will walk you through an Ento recipe you can cook up right in your own kitchen in a way that only ChefPV can do! We also chat just a little bit about being an Ento-Chef and the whole entomophagy (eating bugs) movement. This week’s recipe is Chirpin Tostadas! And then there’s the premiere of “As the Crickets Chirp”, the continuing saga of the sleepy little town of Bugton Hollow. Population…unknown! Get your favorite beverage and a bowl of whole roasted crickets and enjoy! Chirpin’ Tostadas 1 stick Butter or ½ cup Your Favorite Frying/Sauteing Oil (for frying Tortillas and sauteing Crickets) 4 Soft Corn Tortillas 1 head Romaine Lettuce or 1 bunch Cilantro (or Both) 1 Tomato ¼ cup Red Onion 1 Avocado ¼ cup Plain Yogurt (Any Style) ⅛ cup Lemon Juice 1 cup Fresh Crickets or Merci Mercado Chapulines Desired Seasonings Melt ½ stick Butter/heat ¼ cup Oil in a skillet over medium-high heat When you Butter/Oil has reached temperature, place Tortilla(s) in pan for 3 to 5 minutes, until crisp on both sides. Ready some paper towels/kitchen towels on a plate, remove Tortilla(s), place on towel to cool and absorb excess oil. Clean then chop Romaine Lettuce and set aside in a bowl. Medium-dice Tomato then set aside in a bowl. Small-dice Red Onion and set aside in a bowl. Slice open Avocado lengthwise, remove pit and scoop Avocado into bowl.  Whisk together with Yogurt and Lemon Juice. Plate your Tortillas for serving and add Lettuce/Cilantro, Tomato, Onion and Avocado Crema.  Set aside. Place skillet over medium-heat with remaining Butter/Oil and saute Crickets until crispy, about 10 minutes.  Merci Mercado Chapulines are already dry-roasted so only need about 5 minutes to add heat and crispiness. Remove Crickets/Chapulines from heat and put on top of your tostadas to complete the dish.  Add any Desired Seasonings then serve. Yield: 4 Tostadas We’d like to thank our sponsors: Dr. Aaron T. Dossey, Editor of Insects as Sustainable Food Ingredients GrioPro cricket powder. cricketpowder.com All Things Bugs LLC.  allthingsbugs.com Bugible at eatbugsevents.com