Podcast appearances and mentions of daniella martin

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Best podcasts about daniella martin

Latest podcast episodes about daniella martin

Podcast Business News Network Platinum
10215 Steve Harper Interviews Daniella Martin Husky Light Tarot

Podcast Business News Network Platinum

Play Episode Listen Later Feb 6, 2024 30:17


https://www.huskylight.com/ Listen to us live on mytuner-radio, onlineradiobox and streema.com (the simpleradio app)https://onlineradiobox.com/search?cs=us.pbnnetwork1&q=podcast%20business%20news%20network&c=ushttps://mytuner-radio.com/search/?q=business+news+networkhttps://streema.com/radios/search/?q=podcast+business+news+network

Constant Wonder
Disgusting Food Museum

Constant Wonder

Play Episode Listen Later Jan 28, 2021 50:51


Andreas Ahrens is the Director of the Disgusting Food Museum and pushes people to try unusual dishes. Daniella Martin tells us how and why to eat bugs! Tommy Copeland coaches a varsity grill team in Ennis, Texas.

Constant Wonder
Invent Everything, Demography, Wild Edibles

Constant Wonder

Play Episode Listen Later Oct 25, 2019 100:48


Author of multiple successful books Ryan North joins us to discuss his new book on inventing. Joel Cohen of jointly Rockefeller University and Colombia University returns to our ongoing discussion of Demography. We are joined by author Daniella Martin to talk about eating bugs. Lastly Dr. Tom Smith of Brigham Young University drops by to teach us about finding wild edibles.

Christopher Kimball’s Milk Street Radio
Bugs: They're What's for Dinner

Christopher Kimball’s Milk Street Radio

Play Episode Listen Later Jul 26, 2019 52:20


Bugs are the future of food, according to Daniella Martin, from waxworm taco filling to chirp chips to fried shrimp (or, fried sago grub that tastes like shrimp). Plus, Serious Eats founder Ed Levine gives us an inside look at how to start a food media empire; Alex Aïnouz investigates the art and science of making mozzarella; and we share our recipe for Barbados Grilled Fish with a local hot sauce. For this week's recipe, Barbados Grilled Fish, visit: https://www.177milkstreet.com/recipes/barbados-mahi-mahi-spicy-grilled-fish Milk Street Radio Listener Survey: Visit http://177milkstreet.com/radiosurvey to fill out our listener survey and enter for a chance to win a $100 gift card at the Milk Street online store. This week's sponsor: Learn about Red Boat and find recipes at https://redboatfishsauce.com. Enter code MILK during checkout for free shipping.

Constant Wonder
Eating Bugs, Wandering Arctic Fox, Underwater Hockey, Democracy and Slavery

Constant Wonder

Play Episode Listen Later Jul 22, 2019 101:11


Author, blogger, and host Daniella Martin tells us how and why to eat bugs! Biologist Eva Fuglei of the Norwegian Polar Institute describes a 2,000-mile journey of an arctic fox. Tyera Eulberg of the USA Women's Underwater Hockey team plays hard at the bottom of a pool. Author James Horn of the Jamestown Rediscovery Foundation explores how democracy and slavery took root in tandem in the American South.

Science for the People
#284 Edible

Science for the People

Play Episode Listen Later Sep 25, 2014 60:00


This week, we're looking at the environmental impact of foods we eat, and others that we should. We'll speak to Daniella Martin, host of the insect cooking/travel show "Girl Meets Bug," about her book "Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet." And we'll talk about the environmental effects of salmon farming with Peter Bridson, Aquaculture Research Manager for the Seafood Watch program at the Monterey Bay Aquarium.

ReWild Yourself
Why You Should Start Eating Insects - Daniella Martin #9

ReWild Yourself

Play Episode Listen Later Aug 11, 2014 82:01


I am fascinated with entomophagy as of late, and so it was great fun to record this interview with Daniella Martin — author of Edible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet  and the host of Girl Meets Bug, the insect cooking/travel show! In the interview, we discuss: * How Daniella became “the bug girl" * The great resources in Daniella’s book * Farming insects is not part of indigenous culture * Insect identification when foraging * How to avoid parasites when eating insects * Legs, intestines and exoskeletons — oh my! * Insect farming * Cultural taboos surrounding entomophagy * Tastes of different insects * Vegans, vegetarians and eating insects * Long chain fatty acids in insects * Where is the “insect trend” going? * The best starter insects * Freezing vs cooking

Last Chance Foods from WNYC
Last Chance Foods: Eat a Cricket, Save the Planet

Last Chance Foods from WNYC

Play Episode Listen Later May 16, 2014 5:01


For Rose Wang, it all started with a scorpion street snack in China. She bit into the insect on a dare and was surprised. “[It was] not what I expected,” says Wang, who went on to co-found the insect-based food company Six Foods with her Harvard classmates Laura D’Asaro and Meryl Natow. “It tasted really great and really made me think, ‘Okay, is there another way to eat protein that’s more sustainable?’”  In particular, the entrepreneurs see crickets as a more sustainable source of protein. For one thing, the little chirpers are far less energy-intensive to raise. Here’s how the math breaks down: One pound of beef requires 2,000 gallons of water and 25 bags of feed. By comparison, one pound of cricket protein can be produced with 1 gallon of water and 2 bags of feed.   “What’s so great about crickets is that it’s an animal protein, so it’s all nine essential amino acids,” Wang adds. “It’s also really high in calcium and a lot of other vitamins and minerals.” She says the taste might even be vaguely familiar. “The way I describe it is [that] it tastes like shrimp without a fishy taste, so it is somewhat similar to a lot of the crustaceans that we’re used to eating,” Wang explained. “There is a difference in flavor profile, but it’s not bad.” (Photo: "Chirp" cricket chips/Courtesy of Rose Wang) While most everyone can agree that insects are the more environmentally friendly version of protein, there’s still the inescapable ick factor. The founders of Six Foods found that crickets presented people with the lowest barrier to entry. “When we presented people with different foods at the very beginning… we had mealworms, wax worms, hornworms, and then crickets… crickets were always the least scary,” Wang says. Daniella Martin, the author of Edible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet, agrees. “Crickets are familiar, they have a reasonably good public image because of characters like Jiminy Cricket,” she says. “People are a lot less grossed out by something like a cricket versus something like a meal worm.” Six Foods has gone one step further to make crickets into a non-scary, recognizable form: chips. The cricket chips, called “Chirps,” are made from cricket flour. (Photo: Rose Wang and Laura D'Asaro) Cute names and novelty aside, crickets could also be the most viable form of edible insects. “Crickets are also the only insect that’s produced at scale within the U.S.,” says Wang. “To us, if we can ease our supply chain and make sure we know where we’re getting our crickets from and we can go visit those farms and know exactly their process, that makes us feel better about the food that we’re using.” What do you think? Have you ever eaten a bug and liked it? Could crickets and other insects be the protein source to save the planet?

QUEST: Science and Nature
Edible Insects: Finger Lickin' Grub

QUEST: Science and Nature

Play Episode Listen Later Sep 9, 2013 10:18


"Insects do not taste like chicken," said Daniella Martin, a charismatic advocate of eating low, make that really low, on the food chain. Through public lectures, cooking demonstrations and her Girl Meets Bug web site, Martin preaches the gospel of why, in her opinion, more people should munch on mealworms, crunch a cricket or feast on plump bee larvae.

KQED Science Video Podcast
Edible Insects: Finger Lickin' Grub

KQED Science Video Podcast

Play Episode Listen Later Apr 24, 2012 10:04


"Insects do not taste like chicken," said Daniella Martin, a charismatic advocate of eating low - make that really low - on the food chain. Through public lectures, cooking demonstrations and her 'Girl Meets Bug' website, Martin preaches the gospel of why, in her opinion, more people should munch on mealworms, crunch a cricket or feast on plump bee larvae.

Ripley Radio: An On-Demand Oddcast Archives - WebTalkRadio.net
Ripley Radio – Eating Bugs, Fried Butter, & McBurgers

Ripley Radio: An On-Demand Oddcast Archives - WebTalkRadio.net

Play Episode Listen Later Jun 6, 2011 54:57


Daniella Martin, host of the Girl Meets Bugs cooking web site visits and explains how eating worms and scorpions is not only an efficient food source that is good for the environment, but also provides exceptional protein! Deep fried beer, deep fried butter? Yep, and you'll find both at the State Fair of Texas, known […] The post Ripley Radio – Eating Bugs, Fried Butter, & McBurgers appeared first on WebTalkRadio.net.