The practice of eating insects
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2 episodes with eating insects
2 episodes with eating insects
2 episodes with eating insects
2 episodes with eating insects
2 episodes with eating insects
2 episodes with eating insects
2 episodes with eating insects
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Mr. Mihir Gadani is the Co-Founder of OZiva. His brand has a valuation of $87.5 million and an annual revenue of $24.9 million. In this episode, we discussed: - Is consuming plant protein worth it? - How measuring BMI results in nothing - Blood tests you should do on a regular basis Timestamps: 0:00 Intro 3:39 Stigma Around Protein 6:00 Right Dosage of Protein 9:03 Vegetarian Sources of Protein 13:50 What Happens When You Consume Carbs? 16:18 How Fat Is Stored in the Body 21:00 Can You Treat Fatty Liver? 22:40 #1 Reason Behind Cancer 23:20 How to Measure Your Fat Percentage 25:50 Measuring BMI Is Useless 31:25 Tests You Should Do Regularly 35:20 Biohacking Is a Scam 36:42 Bhagavad Gita on Fitness 38:30 Should You Track Your Health? 44:00 Diseases of the Rich 49:00 Going to the Gym Will Not Help You 51:30 Is Plant Protein Worth It? 58:00 You're Eating Insects on a Daily Basis 1:00:40 How Oziva Does Quality Assurance 1:04:00 Oziva's History 1:09:40 How Oziva Incorporates Ayurveda 1:16:42 Multivitamins in Diet 1:23:35 Tackle Hair Fall in Men & Women 1:32:00 Masturbation & Mineral Deficiency 1:34:00 Health in India vs Abroad 1:36:10 Runner's High Explained 1:43:00 How to Maintain Fitness with Work Life 1:49:00 Conclusion
You know what people love to do for holidays?! Eat! You know what people love to eat?! Bugs! Wait….. Support the showThank you for listening! To contact us please email justbugspodcast@gmail.comFollow us on social media at JustBugsPodcast
Eating Insects? PARTY! And no, the Brittish are NOT coming. That's what Paul Layendecker is BuZzin' about today on The Daily BuZz!!See omnystudio.com/listener for privacy information.
Eating Insects? PARTY! And no, the Brittish are NOT coming. That's what Paul Layendecker is BuZzin' about today on The Daily BuZz!!See omnystudio.com/listener for privacy information.
Police officers join a sociology degree programme and are asked to reflect on their role in society. A French start-up banks on insect protein to feed livestock and pets more sustainably. And the Frenchman whose claim to have cracked the code of hieroglyphics in the 19th century allowed him to decipher the Rosetta Stone. After the riots in June and July, following the fatal police shooting of a young man at a traffic stop, the role of the police in France came under scrutiny. Issues of racism come to the fore with observers lamenting that relations with the public –- notably with young residents of disadvantaged city suburbs, or banlieues – have not improved in the two decades since the 2005 riots. A handful of police officers have been offered the opportunity to reflect on their role in society in a new degree programme offered by the University of Amiens. Sociologist Elodie Lemaire talks about giving police new intellectual 'weapons' to confront a changing world, and the police officer students talk about their motivations for wanting to question their profession in a university setting. (Listen @3'00'')French start-up Ÿnsect is preparing to open the world's largest vertical insect farm in the north of France, breeding mealworms to provide insect protein ingredients for pet food, animal feed and fertiliser, to help ease environmental strain on global food production. We visit the company's first farm, launched in 2016, to look at their model for reinventing the food chain, and Ynsect's co-founder Antoine Hubert talks about how developing the pet food market could make the French less reticent about eating insect-based foods. (Listen @20')On 27 September 1822, French linguist Jean-François Champollion announced that he had cracked the code of hieroglyphics, the Ancient Egyptian writing system that had puzzled scholars for centuries. The breakthrough revolutionised our understanding of one of the world's oldest civilisations. (Listen @14'20'')Episode mixed by Cecile Pompeani.Spotlight on France is a podcast from Radio France International. Find us on rfienglish.com, Apple podcasts (link here), Spotify (link here) or your favourite podcast app (pod.link/1573769878).
In today's podcast episode, Leaps.org Deputy Editor Lina Zeldovich speaks about the health and ecological benefits of farming crickets for human consumption with Bicky Nguyen, who joins Lina from Vietnam. Bicky and her business partner Nam Dang operate an insect farm named CricketOne. Motivated by the idea of sustainable and healthy protein production, they started their unconventional endeavor a few years ago, despite numerous naysayers who didn't believe that humans would ever consider munching on bugs. Yet, making creepy crawlers part of our diet offers many health and planetary advantages. Food production needs to match the rise in global population, estimated to reach 10 billion by 2050. One challenge is that some of our current practices are inefficient, polluting and wasteful. According to nonprofit EarthSave.org, it takes 2,500 gallons of water, 12 pounds of grain, 35 pounds of topsoil and the energy equivalent of one gallon of gasoline to produce one pound of feedlot beef, although exact statistics vary between sources. Meanwhile, insects are easy to grow, high on protein and low on fat. When roasted with salt, they make crunchy snacks. When chopped up, they transform into delicious pâtes, says Bicky, who invents her own cricket recipes and serves them at industry and public events. Maybe that's why some research predicts that edible insects market may grow to almost $10 billion by 2030. Tune in for a delectable chat on this alternative and sustainable protein. Further reading:More info on Bicky Nguyenhttps://yseali.fulbright.edu.vn/en/faculty/bicky-nguyen/index.html The environmental footprint of beef productionhttps://www.earthsave.org/environment.htmhttps://www.watercalculator.org/news/articles/beef-king-big-water-footprints/https://www.frontiersin.org/articles/10.3389/fsufs.2019.00005/fullhttps://ourworldindata.org/carbon-footprint-food-methaneInsect farming as a source of sustainable protein https://www.insectgourmet.com/insect-farming-growing-bugs-for-protein/https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/insect-farmingCricket flour is taking the world by stormhttps://www.cricketflours.com/https://talk-commerce.com/blog/what-brands-use-cricket-flour-and-why/ Leaps.org is a not-for-profit initiative that publishes award-winning journalism, popularizes scientific progress on social media, and hosts events about bioethics and the future of humanity. Visit the platform at www.leaps.org. Podcast host Matt Fuchs is editor-in-chief of Leaps.org.
Tim Clemens, who goes by the handle mnforager, is known for his educational posts on all things related to harvesting wild foods, be it plants, mushrooms or insects - and often in an urban setting. Today we dig into the practice of urban foraging, the art of eating insects or entomophagy, Tim's first-ever hunting experience and what happens when you move from observer of nature to participant with nature and how that informs a growing nature ethos.
Today's Question Do We Really Eat Insects?As a break from the norm, this week I'm dropping a series of daily short bonus interviews with previous guest Dr. Morgaine Gaye the food futurologist.Each day Morgaine will answer a question related to food and food trends. Morgaine is a fount of food-related knowledge. I hope you enjoy it.Social Links Instagram Facebook LinkedinEmail Hosted on Acast. See acast.com/privacy for more information.
This week we're talking about a source of protein that uses less water and feed than traditional sources, is more environmentally friendly AND packs more protein per bite. Move over beef, poultry, pork, and fish. We're talking about insects! Check out this week's episode for the low down on a protein alternative you may not have considered.Episode Artwork from Freepng.comShownotes: yournutritionprofs.com Do you have a nutrition question you'd like us to answer? Let us know! Contact Us on our website or any of the following ways:yournutritionprofs@gmail.comYouTubeInstagram Facebook
Cricket tea. Silkworm pupae snacks. Insect protein bars. Are you buzzing yet?
Melissa and Aaron Jacobson are trying to live as sustainably as possible on their small property perching ontop a hill outside of Eltham, Taranaki and plan to turn their way of life into a full-time business.
A Bolivian man who was missing in the Amazon alone for a month has been rescued. Jhonatan Acosta (30), who was attacked by animals numerous times during his ordeal, ate insects and drank rainwater to survive. When the rains failed, he drank his own urine. Acosta was reportedly overwhelmed by emotion when he was found as he had long given up on the idea that anyone was still searching for him. Lester Kiewit interviewed international correspondent Adam Gilchrist about this and other stories making headlines around the world.See omnystudio.com/listener for privacy information.
Well-seasoned Debaters Dave Hemstad and Nikki Payne discuss if insects are the future of food. Then, Kate Davis and Abbas Wahab work wonders on the subject of quitting your day job.
In Burgundy in France, a company is building the world's biggest insect farm. To read the script of today's news story and do a comprehension quiz to check your understanding, join the fan club: patreon.com/learnenglishwithben Learn more about your ad choices. Visit megaphone.fm/adchoices
For this week's Bunker Gold, listen back to Ros eating insects in September 2021… Chances are you haven't willingly eaten an insect. But two billion people are already bugging out on this sustainable source of protein. Could insects offer the perfect solution for our post-Brexit and pandemic supply chain problems? Entomologist Brian Fisher and Imperial College London's Dr. Tilly Collins join Ros Taylor to chew on how we can change perceptions about insects in the West, how health clinics are battling for cricket powder, and why Welsh schools are already using mealworm mince in their insect bolognaise….plus Ros and Tilly snack on crickets live in the studio. “With big animals, we only eat a bit of them. With insects, you eat the whole thing…” – Tilly Collins “Insects are the glue that holds the world together… If we could introduce the Bacon Bug, everyone would love it.” – Brian Fisher “Do you eat prawns? Why not eat a woodlouse?” – Tilly Collins https://www.patreon.com/bunkercast Presented by Ros Taylor. Produced by Andrew Harrison. Assistant producers: Jelena Sofronijevic and Jacob Archbold. Music by Kenny Dickinson. Audio production by Alex Rees. THE BUNKER is a Podmasters Production Learn more about your ad choices. Visit megaphone.fm/adchoices
Thomas has the ambition to revolutionize the pet food industry by offering an alternative, sustainable solution to feed your pets: home grown bugs!Thomas is the founder of The Bug Factory. They offer a kit which allows you to create your self-sustainable source of protein for your pet. Thomas shares with us how he ended up pursuing this pretty unusual & unique idea after having studied design at University.Like every entrepreneur, starting a new company comes with its challenges, especially when you are trying to disrupt an established market. Thomas gives us an insight on the origin of his adventure, from launching a Kickstarter campaign to joining an incubator & raising money from investors.A truly inspiring episode about a topic we don't hear about often but which could be part of our lives in a few years. You will see that using insects as a protein source is not that farfetched and we are very excited to see what Thomas & The Bug Factory will be serving our pets - and maybe us - in the near future!If you enjoy listening to our podcast and would like to support us, check out our Buy Me a Coffee page:https://www.buymeacoffee.com/jippodcastOur website:https://justinterestingpeople.comFollow Thomas & The Bug Factory on Instagram:https://www.instagram.com/thomas_g_constanthttps://www.instagram.com/the.bug.factoryFollow us on Instagram:https://www.instagram.com/justinterestingpeoplehttps://www.instagram.com/rosieandre_comhttps://www.instagram.com/jeremieandre_fr
Eating insects is not new; in many cultures insects have traditionally made up an important component of people's diets supplying protein and good fats. What is an emerging area of scientific research though, is using insects as fodder for production animals. My guest this week, Senior Research Scientist Dr Kristy Digiacomo, is very well acquainted with her research subjects, black soldier flies. Kristy entertainingly talks us through how the larvae of these flies, fed on food waste, can be converted into high quality fodder for production animals and it seems they find it delicious! We humans produce so much waste, particularly food waste. The ingenuity of growing insects on all our waste is that a low value product (e.g. supermarket waste) that cannot be fed directly to animals becomes a high value, safe food for animals via insects. A very neat circular economy can be created and it's a big win for sustainability, the crux of what scientists like Kristy are seeking to advance. Kristy confesses that she has eaten black solder flies…tune in to hear her description of how they taste. I found my conversation with Kristy so interesting and heartening to find out that so much innovative research is going in to improving agricultural practices and finding sustainable solutions. MY FREE GUIDE 5 Common Nutrition Myths Debunked: https://vibrantlivespodcast.com/free-guide/ KRISTY DIGIACOMO PhD Kristy's researcher profile: https://findanexpert.unimelb.edu.au/profile/136989-kristy-digiacomo LINKS MENTIONED IN THE EPISODE Seven Seasons Green Ant Gin: https://www.somethingwild.com.au/product-page/green-ant-gin HOW YOU CAN SUPPORT THE PODCAST Please tell your friends about the podcast and share it with them. Follow me on Instagram @vibrant_lives_podcast Follow my Facebook page: @vibrantlivespodcast If you could rate and review the podcast on Apple Podcasts, that would be super helpful. Check out ways you can support the podcast on my website: https://vibrantlivespodcast.com/be-involved/
Insects are proposed to be the future food of the planet. The Food and Agriculture Organization (FAO) of the United Nations (UN) has been making continuous efforts to popularise entomophagy as a healthy, sustainable, and environment-friendly practice for years. Yuck!
Insects are proposed to be the future food of the planet. The Food and Agriculture Organization (FAO) of the United Nations (UN) has been making continuous efforts to popularise entomophagy as a healthy, sustainable, and environment-friendly practice for years. Yuck!
Insects are proposed to be the future food of the planet. The Food and Agriculture Organization (FAO) of the United Nations (UN) has been making continuous efforts to popularise entomophagy as a healthy, sustainable, and environment-friendly practice for years. Yuck!
If you spend much time reading about the Great Reset movement on the internet, you've probably heard that some elites, especially the World Economic Forum, want people to start eating insects to "save the planet." But is it true? Justin Haskins and Donald Kendal take a look at the evidence in their latest episode of "Justin and Donald Save America."Consider reading the following story on the World Economic Forum's website: https://www.weforum.org/agenda/2022/02/how-insects-positively-impact-climate-change/For more information about Justin, go here: https://www.heartland.org/about-us/who-we-are/justin-haskinsTo see Donald's past work, go here: https://www.heartland.org/about-us/who-we-are/donny-kendalFor great videos, visit the Stopping Socialism TV YouTube channel: https://www.youtube.com/channel/UCgZeFXOjOCNq7QMgTEKNgJQTo learn more about socialism, go to StoppingSocialism.com: https://stoppingsocialism.com/Base photo credit: Getty Images. Edits and design by Donald Kendal.
What do you reckon…Entomophagy?? When I was born, there were 2.5 billion people on the planet and now we're pushing eight billion. (No wonder it's getting more difficult for Kevin Milne and myself to get a decent car park in the city).Seriously, our economic “growth at all cost” really has had its day. We're using resources in an obscene tempo, creating a carbon bubble in the place we don't need carbon (the air!) and pollute water, rivers, lakes and oceans. On top of that we are changing the earth's Natural resources and life-forms go extinct at the estimated rate of 150 species per day. In one sentence: we are crossing our Planetary Boundaries and seem to have dumped the term and concept of “limits”. Converting good horticulture and agriculture land to more and more dwellings is part of the growth gig too and that has repercussions for the way we “produce” protein. On my travels through New Zealand Schools (Teacher PLD via FieldBased STEM, Treemendous Education Programme and Blake Inspire), I have started chatting with students and educators about entomophagy and in particular our humble garden snail, Cornu aspersum. This species was imported by the French from North Africa for their famous culinary product called escargot. It's one of their preferred species! This very same species was accidentally introduced into Aotearoa and is considered a pest in the garden, requiring slug bait, snail bait, metaldehyde and other toxins to “control” them. How easy is it to cultivate these snails in captivity? How do you “feed” them and in what kind of conditions. How do you clear their gut-contents before cooking and frying in garlic butter and what are the benefits of eating molluscs? (human health, conversion of green material into protein, compared to the efforts of a cow, sheep or pig) What about breeding locusts, crickets, chrysalises of silk worms, etc etc. Why stop at Molluscs? Imagine the emotional roller-coast ride the kids wen trough when I talked about the brilliant taste of Tarantula cephalothoracic muscles! A few weeks after visiting Riverdale school in Palmerston North (a Treemendous event), I received a booklet with the most delightful prose around the issue of entomophagy. They had obviously organised a serious debate on this topic, requiring a heap of scientific research and literature investigation. Luckily, my alma mater (Wageningen University) have always been strong in that topic of eating bugs (publishing bug cooking books and having a yearly festival on useful bugs and edible critters), so there's a growing interest in that stuff. Here are some cool comments: Growing forests through pollination: ”if we ate bugs than they wouldn't be able to do their very important jobs” “DEATH!! Something no one likes; this might happen if we start eating bugs, because some of them have a thing called venom…” “Did you know that for one pound of beef you need 22,000 L. of water, but you only need 1 L. for a pound of crickets…” “Think about the landscape: Farms take up a lot of space: one pound of meat takes 200 sq meters of land to grow; to raise a pound of crickets it only takes 15 sq meters” “if you're a mum you do lots of jobs and once you're finished you will get very tired; but if you eat bugs it will give you the energy, so you will only get tired at the end of the day” “Humans shouldn't eat yucky bugs because some bugs can actually make you sick. Did you know that?” “if you want to eat crickets you have to eat 75 of them in a meal. And it will take a really long time to find that many, so why bother” “Bugs make up 80% of all known kinds of animals on earth; by eating bugs we help the crops grow (because they eat our plants” LISTEN ABOVESee omnystudio.com/listener for privacy information.
Skye Blackburn farms thousands, if not millions of creatures every year.But they're not cows, sheep, pigs, chickens, ducks fish, or anything else that's enjoyed in a traditional western diet.Skye and her company farm insects.Delicious, nutrient dense, low fat, high-protein insects.It's a fascinating conversation and I can't wait to share it with you. See acast.com/privacy for privacy and opt-out information.
Have you ever eaten a cricket? How about a mealworm or an ant? Did you even know that these insects are available to buy as food products in Australia? Some experts think that increasing consumption of insect protein could be pretty good for our health and for the planet. Today, Cosmos science journalist Matilda Handsley-Davis talks to Sky Blackburn, an entomologist and food scientist based in Sydney. Sky is bringing these skills together to try to get edible insects into the Australian mainstream. Find the science of everything at the Cosmos Magazine website Subscribe to Cosmos Magazine (print) or the Cosmos WeeklyWatch and listen to all our Cosmos BriefingsSpecial 10% discount on Cosmos magazine print subscriptions (1 or 2 year), or 1 year Cosmos Weekly subscriptions for Cosmos Briefing podcast listeners! Use coupon code COSMOSPOD in our shop.
The Torah in Parashat Shemini (Vayikra 11:42) forbids eating “Kol Ha'sheretz Ha'shoretz Al Ha'aretz” (“all the crawling creatures which crawl on the ground”), which the Sefer Ha'hinuch explains as referring to insects which grow in fruits and vegetables and have left onto the ground. Once these insects leave the fruit or vegetable in which they have grown, they are forbidden for consumption. As long as they remain inside the fruit or vegetable, there is no prohibition against eating them, but once they leave, they are forbidden, even if they then return to the fruit. This prohibition applies only to insects that grow in produce while the produce was still attached to the ground. Insects that grow in produce after harvesting are not included in this prohibition. However, as the Sefer Ha'hinuch writes, it is all but impossible to determine whether an insect grew in a fruit or vegetable before or after it was harvested, and thus we must refrain from all insects that grow in produce. The Rambam, in Sefer Ha'misvot, rules that if an insect emerged from inside a fruit, but remained on the fruit's surface instead of leaving and going onto the ground, it is nevertheless included in the prohibition, and one would be liable to Malkut for eating such a creature. The Sefer Ha'hinuch notes that this ruling is mistaken, because the Gemara writes explicitly that the insect's status at this point is uncertain, and thus, while it is forbidden to eat the insect, one would not be liable to Malkut if he does, given the uncertainty of its status. In fact, the Rambam himself, in his Yad Ha'hazaka, codifies the Gemara's ruling that the insect's status if it remained on the fruit's surface is uncertain. Insects found inside fish are assumed to have originated outside the fish, and are thus forbidden. This applies also to insects found inside the stomach of an animal. Insects found in water are permissible if they grew in the water, but not if they originated outside the water and then went into the water. (A number of years ago, there was a debate concerning small insects found in the New York City water system, as it was uncertain whether they originated outside the water or grew in the water.) This prohibition, of course, applies in all times and in all places, and to both males and females. One who intentionally eats a complete insect is liable to Malkut. If, however, the insect is incomplete – even it is missing just a single leg – then one is not liable to Malkut unless he consumes a Ke'zayit of insects. In order to avoid this Biblical command, it is imperative that one carefully inspects his produce to ensure that they do not contain insects. The Gemara in Masechet Makkot states that it is possible to violate five or six commands by consuming an insect. It is famously told that the Ben Ish Hai (Rav Yosef Haim of Baghdad, 1833-1909) once saw a woman checking lettuce on Ereb Pesah casually, without making a thorough inspection. He turned to the woman and asked how many hairs were on her head. “How many hairs?!” she asked. “There are so many – I cannot possibly know how many!” “You will be responsible for more violations than hairs on your head for failing to properly check the lettuce,” the Rabbi said. He explained that each guest she will be serving at the Seder could end up consuming large numbers of insects, and for each one, he will be liable to numerous sets of Malkut, because of her failure to inspect the produce… To give us some perspective, if a person eats a hamburger in a non-kosher restaurant, he transgresses only a single prohibition – the consumption of Nebela (meat from an animal which was not properly slaughtered) or Terefa (meat from an animal with a terminal physical ailment). But if one eats a salad in a non-kosher restaurant, he violates hundreds of prohibitions, as he consumes an untold number of insects. It is thus vitally important to exercise caution in this regard and ensure to avoid eating produce which has not been properly inspected.
Around two billion people around the world already eat insects on a regular basis - so why do so many feel squeamish at the the thought of incorporating bugs into our diets? The world is facing a food crisis, and entomologist Dr Sarah Beynon believes a more sustainable future involves farming insects for food. Sarah runs The Bug Farm and Grub Kitchen with her chef husband Andy in the UK's smallest city, St Davids in Pembrokeshire. Bug burgers made with grasshoppers and meal worms, and carrot-and-cricket cake all feature on the menu in the restaurant. The farm, which is also a research and education centre, wants to show visitors the importance of bugs and how we can produce food efficiently and sustainably. For example, did you know that without midges we wouldn't have chocolate?Jimmy chats to Sarah about environmental issues with the agricultural industry, and what needs to be done for a greener future.You can find out more about The Bug Farm here, and its latest conservation work here.On Jimmy's Farm: A New Podcast From History Hit See acast.com/privacy for privacy and opt-out information.
Joseph Yoon is a chef and ambassador for cooking with edible insects. Joseph has an incredible knowledge of insects, and he promotes their use as a nutritious, ethical, and sustainable food source. His message has been gaining massive exposure in the last two years, so I was grateful to have him join TVTV. * There was a bit of electronic feedback that began with just fifteen minutes left in the conversation. We cleaned up most of it, but thank you for bearing with a bit of background hum during that time. Check out Joseph Yoon and Brooklyn Bugs: https://www.instagram.com/brooklynbugs https://www.brooklynbugs.com/ https://www.edibleinsects.com/joseph-yoon-of-brookly-bugs/ Support TVTV on Patreon: www.patreon.com/thevoyagesoftimvetter
With the environment heading down a potentially dangerous path, we need to explore alternative options for feeding the billions of people on this planet. So, as scientists look to new methods for producing sustainable protein, bugs have become a serious part of the conversation. Roll up a jay and bust out the good dishware for a fascinating look at how we can improve our own lives as well as those of coming generations. Subject discussed in the first segment: WHAT IS ENTOMOPHAGY?Subject discussed in the second segment: BRANDING THE FOOD GREG THE GUINEA PIG: VANESSA MORINSON is the MARKETING DIRECTOR of FAIRWINDS CANNABIS COMPANY and an ENTEMOPHAGY ENTHUSIAST. PRODUCTS FEATURED: Lish Extracts—Alice in Wonderland Dab Saucer Lish Extracts—Lemon Merengue Dab Saucer SPONSORS: HELLAVATED AVITAS FAIRWINDS LIBERTY STONEY BALONEY EPISODE: THE SALAD THAT CHANGED EVERYTHING
The United Nations' Food and Agriculture Organisation has said that eating insects can help us fight hunger and malnutrition. This is considering they are rich in protein, and farming them can be more sustainable and environment-friendly. Now, even though the idea can invoke disgust, perhaps even shame, in many people, insects have been part of the human diet for centuries.In this episode, host Sandip Roy is joined by Srishtaa Aparna Pallavi and Tansha Vohra to talk about the past, present and future of eating insects in India. They discuss what insects are the most popular as food, why certain foods are considered inferior, the concerns around popularizing this practice, and their favourite insect recipes. Shrishta Aparna Pallavi, writes about indigenous people and their traditions and foods, and has given an acclaimed TED talk on what food our ancestors loved.Tansha Vohra is a permaculture designer, and runs the Boochi project, which explores insect eating in India.
Wanna know what it's like to be an adventure travel photographer? To embark on an adventure to the middle of nowhere and stay with the tribes? Join Jason Lanier for Part 1 of a 2 part series where he recounts his epic journey to the heart of the Amazon jungle in Ecuador where he stayed in the protected area of Yasuni with the Waorani tribe, the last uncivilized indigenous tribe in the Ecuadorian Amazon.This podcast contains tips for how to make it in these situations, and how to prepare yourself for a similar journey. We thank you for listening and ask you to share it with someone who you know would enjoy it!
This time we talk about Buffalo wings and chips! What even is buffalo??? Have you ever eaten a cricket? Grab some wings and listen along to Megumi and Johnny! JohnnyとのEnglish Conversation again!! 今回はバッファローウイングテイストのチップスを食べながら、世界のユニークな食文化について語ります✨英語勉強中の方はリスニングの練習にどうぞ！（Megumiの英語はあれですが
Chances are you haven't willingly eaten an insect. But two billion people are already bugging out on this sustainable source of protein. Could insects offer the perfect solution for our post-Brexit and pandemic supply chain problems?Entomologist Brian Fisher and Imperial College London's Dr. Tilly Collins join Ros Taylor to chew on how we can change perceptions about insects in the West, how health clinics are battling for cricket powder, and why Welsh schools are already using mealworm mince in their insect bolognaise….plus Ros and Tilly snack on crickets live in the studio. “With big animals, we only eat a bit of them. With insects, you eat the whole thing…” – Tilly Collins“Insects are the glue that holds the world together… If we could introduce the Bacon Bug, everyone would love it.” – Brian Fisher “Do you eat prawns? Why not eat a woodlouse?” – Tilly Collins“Eating sushi was a huge cultural change. But now it's a popular component of easy, fast food.” – Tilly CollinsPresented by Ros Taylor. Produced by Andrew Harrison. Assistant producers: Jelena Sofronijevic and Jacob Archbold. Music by Kenny Dickinson. Audio production by Alex Rees. THE BUNKER is a Podmasters Production See acast.com/privacy for privacy and opt-out information.
Your garden needs plant-eating insects. While it's common for gardeners to feel like they've got to fight insects, the opposite is true.In this episode, we look at the role plant-eating insects play in the garden and how you can bring them into balance instead of fighting them. All while getting abundant harvests for your family and your community.Check out the show notes to learn more about why your garden needs plant-eating insects and get access to the resources mentioned in this episode. Support the show (https://www.patreon.com/growingwithnature)
We might think of insects as pests, annoying little creatures that enter our homes uninvited, that buzz incessantly and bite us without cause. But insects make the world go round. They can be found in nearly every environment, and it's estimated that over 90% of the animal life forms on Earth are insects. The balance of the natural world depends on them. This week, we're putting insects front and center. We unpack the mysterious patterns of cicadas in the US, investigate the presence of radioactive isotopes in bees, meet a self-professed edible insect ambassador, and do some insect cooking of our own. Further Reading and Listening: For more of DJ Armen Hammer's music, check out his Soundcloud.Find professor Raupp's undergraduate lab, the Cicada Crew.To learn more about Paul Volante's study on cesium-137 in honey, you can read the full article in Nature Communications.Learn more about Joseph Yoon and Brooklyn Bugs at brooklynbugs.com or on Instagram. For more on David George Gordon visit davidgeorgegordon.com or on Twitter.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.
Do you want to learn about eating insects? On this week’s Chefs Without Restaurants Podcast we have Joseph Yoon. He’s the executive director of Brooklyn Bugs, as well as the chef/owner of Yummy Eats and Dinner Echo. Joseph views his participation in this global food movement as an extension of his commitment to his community, and volunteers his time and resources with both Brooklyn Bugs and Yummy Eats.Brooklyn Bugs is an advocate for edible insects, and their mission is to raise appreciation and awareness for them through delicious, educational, and creative programming. Their work has been featured on the Smithsonian Channel, New York Times, NPR, Food and Wine, and Gizmodo, as they strive to introduce edible insects as a sustainable source of protein that can be found in your pantry, eaten as a snack, and beautifully plated by chefs. Joseph first got into edible insects as a collaboration with artist Miru Kim. She’s someone he had really wanted to work with, and she was looking to serve insects for people to eat as part of her Phobia/Phagia project.Besides being a sustainable protein source, in the right hands, insects are also delicious. We discuss a few of the ways that Joseph likes to use them, and we talk about the parallels between eating insects and offal. If you’ve ever wanted to learn more about edible insects, this is the podcast episode for you.================Joseph Yoon================Brooklyn Bugs InstagramThe Brooklyn Bugs WebsiteBrooklyn Bugs Facebook PageBrooklyn Bugs TwitterLots of other links to Joseph’s workMiru Kim================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.
In this episode, we speak on our school experiences (FL vs VA vs PA), we discuss the sustainability of eating insects instead of mammals, how you can conserve water by bathing in rivers and the communities of games like Animal Crossing, League of Legends, GTA V Online and Ark: Survival Evolved. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
On Today’s Episode of Hard Factor: Mark tells us what to expect with Biden’s new stimulus plan called American Rescue Plan Flo Health Care a developer for a period tracking/fertility app got caught sharing too much data with facebook,,, including when women were ovulating. Advertisers would then swoop in on the users with the appropriate ads for ovulating women. We also learn about how humans are corrupting AI with their nasty human behaviors including racism and sexism. Pat tells us about MS-13s board of Directors and what kind of business ventures they are getting into. We learn about Marjorie Taylor Greene, the R-GA, and her plans to file article of impeachment against Joe Bident the day after inauguration. Wes plays some great clips so we can get to know Marjorie and what she believes. Mark takes us through a plethora of Florida stories, including a meth’d out teacher, a man who drives his tank through his neighborhood, destroying every curb in sight, and we learn about a massive sinkhole in Tampa Pat tells us about a man who is desperate to find a harddrive he tossed nearly seven years ago which he claims has the key to 200 million worth of Bitcoin. Will takes us to the “No Respect” Corner adn tells us about how Jared and Ivanka would not let members of the Secret Service use their bathroom to go number 2. We also learn about a pigeon that hitched a ride all the way to Australia from Oregon, but will sadly be killed for its efforts. Wes tells us why Europe is getting on board with eating insects, mealworms specifically, as a sustainable source of protein, something Will clearly is not on board with based on his reaction. Brought to you by PaintYourLife.com where you can get a custom hand painted portrait for a lot less thank you think. For 20% off and free shipping Text FACTOR to 64-000 Also brought to you by BlueChew. BlueChew brings you the first chewable with the same FDA-approved active ingredients as Viagra and Cialis. Get your first shipment on us by using promo code HARDFACTOR at check out. Join our Patreon community Patreon.com/hardfactor
In this episode of our Food and Beverage Trailblazers podcast, we speak to the CEO of Malaysian insect-based food firm Ento Kevin Wu about his massive career shift from law to food entrepreneurship as well as how he is tackling consumer fears over insect consumption.
We are thrilled to bring you today's guest, Tammy Mann, the Founder/CEO of a food brand producing sustainable, nutritional, and very tasty foods fueled by crickets. Yes. Crickets! Tammy is a mom, former creative director, triathlete, and now a full fledged cricketeer/foodie on a mission to make crave-able, sustainable, nutritional foods fueled by crickets. Struggling with gut health and not able to find a protein solution to sustain her through long workouts, Tammy stumbled upon cricket protein powder. Like most Americans, the idea of eating bugs grossed her out, but she was willing to give it a try. There was a noticeable improvement in all aspects of her dietary needs: better gut health, more energy and she felt fueled to go significantly longer! This is when the light went on and Tammy saw a huge opportunity: Create quality, crave-able, nutritional cricket fueled foods! Now as the Founder/CEO of Harmony Cricket Farm in Minneapolis MN, her mission is to make a positive impact on our earth by changing Americans perception of eating insects. The journey begins with darn good cookies and ends with a happier, healthier planet and YOU! At Harmony Cricket Farm they believe we all can and should EAT good. FEEL good. DO good. The humble and tasty cricket is a great way to do just that. During our conversation we talk about how crickets are a nutritional power-packed superfood high in protein, iron, calcium, B12 and omega-3s. You will also learn that crickets support gut health and your immune system, in addition to being a complete protein with amino acids and making it easy for your body to digest and use for energy. By enjoying crickets you will also be doing good for the planet because they use less water and feed than cows. Tammy recommends adding just 1/4 cup a day of cricket powder to your favorite recipes including smoothies, baked goods, salads and even soups/chili. Head over to her site and order her delicious cookies today and you'll also find recipes on how to easily incorporate cricket protein powder into your life. You can find Tammy on: IG: https://www.instagram.com/lecricketqueen/ https://harmonycricket.farm/ Upcoming Events: 1) We are starting our own "Art of Living Well" Book Club. Please join us in reading the book The Last Law of Attraction Book you will ever need to read by Andre Kap who was on Episode 45 of our podcast. We will be hosting a one hour discussion on the book on Nov. 12 at 11:30 central time. Sign-up here for our discussion (this is a free event). 2) Join us for our upcoming 30-Day 'Thrive During the Holiday Season' program Join our private community and Stay Festive, Fun and Feeling Fabulous This Holiday Season. You will receive mindset tips, recipes, weekly lives and much, much more with a group of other like minded people. Program starts Nov.16th and ends Dec. 13th. For more details and to sign-up click here. Rate and Review Us! Please head over to Apple Podcasts and give the Art of Living Well Podcast a rating and review. We would so appreciate it and it helps our podcast get found in searches. Thank you! Don't forget to subscribe to our podcast so that you can uncover strategies, tips and resources from a variety of experts and our own banks of knowledge as you progress on your journey to living well. Please share this podcast with a friend or anyone who you think could benefit from this information. Join our private Art of Living Well Podcast Facebook Community: This is a community where you can directly interact with us and ask us questions and suggest topics for future episodes. Shop our Favorite Products: https://www.theartoflivingwell.us/products Shop Clean-crafted wines! Instagram: @theartofliving_well FB: theartoflivingwell Sign-up for our Art of Living Well Podcast email list. (We promise not to bombard you with email). Marnie Dachis Marmet's Website (Zenful Life Coaching) Stephanie May Potter's Website
In this episode of Sustainability Champions, I speak with Francesco Majno, Co-Founder and CEO of Crické Food, and Champion of Insect Proteins. To facilitate our growing populations and to reduce the waste, inefficiency and the negative environmental impacts of meat farms, we need alternative proteins. On this podcast, we’ve already spoken about highly technical solutions like plant-based and cell-based meats, and now we’re looking at a different approach. To solve global problems, we need to think radically and be open to a wide variety of strategies. And that’s where we see that insects are a sustainable alternative protein. In fact, up to two billion people around the world eat insects as part of their regular diet. So what’s the easiest way to popularize this idea in countries where this is not common? Crické Food produces crackers made with cricket powder and flour, making a hyper-sustainable, protein-rich and nutritious snack for anyone. Crickets and insects, in general, are both a great source of protein and environmentally-friendly. When compared with cows, crickets require 0.05% the amount of water, 7.5% the amount of land, and they emit 1% the amount of greenhouse gas. Additionally, they contain almost twice the amount of protein as beef and are rich in vitamins and iron. In this episode, we talk about the challenges of getting beyond the taboo of eating insects in Europe and North America, other insect cuisines we can expect in the near future, and the efficiencies insects could bring to our food system. If you want to try Crické Crackers, you can order them on their website linked below (currently only in Europe)! If you enjoyed this episode, please give the Sustainability Champions podcast a 5-star review in the Apple Podcast app and subscribe so you’ll know when the next episode is released! Website: https://crickefood.com (https://crickefood.com) Instagram: https://www.instagram.com/crickefood (https://www.instagram.com/crickefood) Facebook: https://www.facebook.com/crickefood (https://www.facebook.com/crickefood) Twitter: https://twitter.com/crickefood (https://twitter.com/crickefood)
“Apparently stinkbugs taste like apples.”In this episode, Kyla and Kristen try cricket powder and dig in to the subject of eating insects as food. Is this a fad, or the future of food? Topics: History of eating insects, environmental and health benefits, the ethics of farming insects, and the potential downsides of scaling up the industry.Website: https://www.pullback.org/research/eatinginsectsTwitter: https://twitter.com/PullbackPodcast Instagram: https://www.instagram.com/pullbackpodcast/?igshid=i57wwo16tjko Facebook: https://www.facebook.com/PullbackPodcast/ Pullback is produced and hosted by Kristen Pue and Kyla Hewson. Logo by Rachel Beyer and Evan Vrinten.
In today's show I discuss current events (including relations between China & India), some issues with the Mainstream Media's reporting of the Coronavirus and I also answer listener questions about many topics! Consider supporting my show with a donation via PayPal to vorwinfo@gmail.com it needs your help to survive! Get a shortwave radio at https://amazon.com/shop/thereportoftheweek TuneIn Stream: 6 PM Eastern Thursday - https://tunein.com/radio/WRMI-9955-s50329/ 5 PM Eastern Friday - https://tunein.com/radio/WRMI-9955-s50329/ 3 AM Eastern Saturday -https://tunein.com/radio/WNQM-1300-s21530/ 6 PM Eastern Saturday -https://tunein.com/radio/WWCR-1-s18890/
Entomophagy – human eating insects/Name of the Hollywood Actress Who Eats InsectsSources:https://www.bbc.com/news/uk-39039395https://www.bbc.com/news/world-22508439https://www.montana.edu/news/19469/msu-to-host-32nd-annual-bug-buffet-on-feb-12http://www.fao.org/3/i3253e/i3253e01.pdfhttps://www.sciencedirect.com/science/article/pii/S235236461930046Xhttps://www.washingtonpost.com/lifestyle/2019/01/09/would-you-toss-roasted-insects-into-your-meal-this-health-app-is-betting-yes/
Entomophagists are people who eat insects, and Chris Gilberds is a chef who has a lot to say about why we should start incorporating more bugs into our diet. We even snacked on crickets, ants and scorpions during our talk.
On this show, Andrea and Tiffany Weir, Associate Professor at Colorado State University in the Department of Food Science and Human Nutrition, discuss her research work, including one of her latest projects that examined what happened to the microbiome when participants ate crickets. They also talk about how the same microbes interact in different environments and how our microbiomes impact cardiovascular health. Plus, Dr. Weir answers to the question, “is eating insects good for gut health?”
In this episode we discuss many topics like the origins of swear words, insects as food, the morality of hunting, and more!
Fancy a worm burger? Or perhaps cinnamon and raisin insect biscuits might take your fancy? More and more people are eating insects. Should you? Frank speaks to Horizon Edible Insects co-founder Tiziana Di Costanzo See acast.com/privacy for privacy and opt-out information.
One day, not very far from now, we might look back at 2019 and think it incredibly weird that people weren't stuffing their gullets with cockroaches.Insects, we're increasingly told, are a fantastic source of animal protein without all the planet-f*ckery associated with meat production. But is anyone actually OK with eating loads of crunchy, spikey, crawly things? Does a bag of salted crickets compare favourably to pork scratchings? Happily, Ol is prepared to find out, so listen on to discover what a vegetarian chowing down on deep fried exoskeleton sounds like.What a time to be alive.Sustainababble is your friendly environment podcast, out weekly. Theme music by the legendary Dicky Moore – @dickymoo. Sustainababble logo by the splendid Arthur Stovell. Ecoguff read out by Arabella.Love the babble? Bung us a few pennies at www.patreon.com/sustainababble.MERCH: sustainababble.teemill.comAvailable on iTunes, Spotify, Acast & all those types of things, or at sustainababble.fish. Visit us at @thebabblewagon and at Facebook.com/sustainababble. Email us at hello@sustainababble.fish.
In order to get St. Louisans more comfortable with the idea of eating insects, Schlafly launched the Mighty Cricket Challenge, calling on local businesses to offer her cricket powder in one of their October menu items. Host Sarah Fenske talks with Schlafly about her work and this month’s campaign.
St. Louis resident Sarah Schlafly founded Mighty Cricket, a startup that produces food products including powdered, roasted crickets. She joins host Sarah Fenske to discuss a challenge she made calling on local businesses to offer her product in one of their October menu items.
Eating insects might be a squeamish, hair-raising affair to some, but with the world's population looking to outgrow food supplies, there's a growing number of people looking to bugs for an alternative source of protein. This week, Kevin Wu, founder of Ento, talks to us about his motivations behind setting up his cricket roasting company in KL, changing people's perception of eating insects, and we even get to taste some of his insects on the show!
Eating insects might be a squeamish, hair-raising affair to some, but with the world's population looking to outgrow food supplies, there's a growing number of people looking to bugs for an alternative source of protein. This week, Kevin Wu, founder of Ento, talks to us about his motivations behind setting up his cricket roasting company in KL, changing people's perception of eating insects, and we even get to taste some of his insects on the show!
How come some people think eating insects is disgusting? Join SAPIENS hosts Jen Shannon and Chip Colwell as they dine on many-legged delicacies and delve into the world of entomophagy with anthropologist Julie Lesnik, author of the new book Edible Insects and Human Evolution. Julie is a professor of anthropology at Wayne State University. She tweets @JulieLesnik and her website is at www.entomoanthro.org. Learn more about eating insects at Sapiens.org: Why Don’t More Humans Eat Bugs? SAPIENS: A Podcast for Everything Human is part of the American Anthropological Association Podcast Library. This episode of Sapiens was produced by Paul Karolyi, and mixed, audio edited and sound designed by Jason Paton. It was hosted by Jen Shannon and Chip Colwell. Sapiens is produced by House of Pod, with contributions from executive producer Cat Jaffee and intern Freda Kreier. Meral Agish is our fact-checker. Matthew Simonson composed our theme. Giancarlos Hernandez performed the excerpt from the diary of Diego Alvarez Chanca. A special thanks this time to Beau and everyone else at Linger, as well as our guest this week, Julie Lesnick. This podcast is funded by the Wenner-Gren Foundation, which has provided vital support through Danilyn Rutherford, Maugha Kenny, and its staff, board, and advisory council. Additional support was provided by the Imago Mundi Fund at Foundation for the Carolinas. Thanks always to Amanda Mascarelli, Daniel Salas, Christine Weeber, Cay Leytham-Powell, and everyone at SAPIENS.org. Sapiens is part of the American Anthropological Association Podcast Library. For this episode, we used the compositions, "Hello World", "4", "Cerutti", "Metadata in one Lesson", "School Daze", and "In Transit" by Matthew Simonson; aand "Thinking Music," and "Umbrella Pants," by Kevin MacLeod (incompetech.com) licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/.
I haven't found anyone that stocks their pantry with it yet, but cricket powder is now for sale at grocers as part of a growing trend to eat insects. Ants, grasshoppers or crickets, whole or ground, it's seen as a new way to get protein. We find out from an organizer of the event BugFeast as well as the CEO of a cricket farm just where this business is going and how long before we all think insects are a great afternoon snack. In this episode: Andalyne Tosslemire, Cambridge Butterfly Conservatory (https://www.cambridgebutterfly.com/) Jarrod Goldin, Entomo Farms (http://entomofarms.com/) --- Send in a voice message: https://anchor.fm/foodbubble/message
AAP's Statement on Corporal Punishment, Eating Insects, New President of Planned Parenthood, Questioning Probiotics, Congenital Syphilis, New Cholesterol Guidelines, and more in JAMA Medical News.
In this podcast Robyn Rosenfeldt chats with Che Hall about eating insects and how to incorporate insects into your diet. Che explains what inspired her to eat insects and how to grow your own and do the same.
Billions of people around the world include protein-rich bugs in their diet. But are crickets really a sustainable alternative to chicken? This episode, we talk to the scientists and startup founders looking to put bugs in everything we eat.
L’Autorité européenne de sécurité alimentaire a publié un rapport évaluant les risques d’avoir ...
https://www.newstalk.com//podcasts/highlights-from-the-green-room/why-eating-insects-causes-us-such-disgust760Tue, 07 Aug 2018 19:33:03 +0000https://www.newstalk.
On today's podcast we talk with Dr. Marianne Shockley, University of Georgia, Dr. Valerie Stull, MIGHTi (The Mission to Improve Global Health Through Insects), and Justin Butner, media correspondent for Little Herds and Brooklyn Bugs and get a preview of what to expect at the upcoming conference.
Just a few minutes on the biggest and most important conference on edible insects so far this year! Take advantage of the Early Bird special, and support the edible insect industry in any way you can. Edible insects really do help make the world a better place.
The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial Complex. This week’s episode is inspired by the recently released documentary, Eating Animals, which delves into the history of traditional farming practices and the post-WWII shift to the widespread factory farming system. Today, we bring you interviews with the film’s director and one of its breakout stars. His name is Frank Reese, and he’s fighting to keep the old methods of farming alive. We also explore how we’ll be eating animals in the future, and how industry will continue to play a role in our food system. In our world of increasing automation, did you know you can now get your meat from a vending machine? There’s also been a lot of talk lately about the viability of insects as an accessible protein source. Is it a passing trend, or here to stay? Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo via flickr.com/photos/10775233@N00/2449674 Meat + Three is powered by Simplecast
Dr. Douglas Futuyma is a Distinguished Professor in the Department of Ecology and Evolution at Stony Brook University. He also holds an appointment as a Research Associate at the American Museum of Natural History. Throughout his career, Douglas has been fascinated by evolution and how species adapt to their environments. Much of his research has examined the ways in which insects that eat plants have evolved (or failed to evolve) in their ability to eat different kinds of plants. Beyond his specific research area of expertise, Douglas has taught courses on evolution and evolutionary ecology, as well as served as a general spokesperson for evolution. Douglas is a passionate naturalist who loves being outdoors and expanding his knowledge of natural history. He has also been an avid birdwatcher for the past 25 years. In addition, Douglas is an opera and classical music enthusiast. Douglas received his B.S. in Conservation from Cornell University and his M.S. and Ph.D. in Zoology from the University of Michigan. After receiving his Ph.D., Douglas joined the faculty at Stony Brook University where he has worked for most of his career. He served on the faculty at the University of Michigan for a few years from 2002-2004 before returning to Stony Brook. Douglas has written one of the most popular textbooks on Evolution and has received numerous awards and honors over the course of his career. He is an elected Member of the National Academy of Sciences, as well as a Fellow of the American Association for the Advancement of Science and the American Academy of Arts and Sciences. He was also awarded the SUNY Chancellor’s Award for Excellence in Teaching, a Guggenheim Fellowship, a Fulbright Senior Scholarship, the Sewall Wright Award from the American Society of Naturalists, the Joseph Leidy Award from the Academy of Natural Sciences of Drexel University, and an Honorary Doctoral Degree from the National University of Mongolia. In our interview Douglas shared stories from his own life and science.
While a bit hard to swallow, advocates for this seemingly bizarre movement say that edible insects are both environmentally sustainable, economically feasible, and highly nutritious. This talk digs into these claims, the history of eating insects, the potential role it could play in feeding the world… and how to start using them in your own kitchen!
Climate control CW7 climate change-fixer compound. “Artificial cooling.” Climate manipulation. The end of the world. “Snowball earth” capped by massive volcanic activity and leading into life explosions. Weather manipulation vs climate manipulation. Radioactive hurricanes and sharks with frickin lasers. Micro-life survival. The ozone layer What is that for. Chlorofleorocarbons (CFCs) and ozone depletion. Cold The frozen arm punishment. Cooling rates and atmospheric density. Christopher’s experience (or lack thereof) freezing limbs with liquid nitrogen. Food in the cryopocalypse (entomophagy) Efficiency in energy conversion in food sources. Disgust reactions in the face of starvation. Feed conversion ratio. Indiginous food sources and feeding a growing human population. Competing with dung beetles. Christopher’s adventures in preparing wax worms. Maggot cheese and knowing your limits. Overpopulation – The Human Explosion Explained by Kurzgesagt: YouTube Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet by Daniella Martin: iTunesAmazon Support the show!
On Halloween night, Terra Informa went LIVE for our Fundrive episode, where we helped the station surpass its $105,000 fundraising goal! Thanks so much to our amazing donors. If you missed hearing the show live, or just loved it so much that you need to listen to it again, we've got you covered. And the best part? This episode is all about bugs.
We talk to entomologist Brian Fisher about his his research on ants in Mozambique and his new initiative to get entomologists more directly involved in conservation—a big part of which involves edible insects.
On Eating Insects Essays, Stories, And Recipes By Joshua Evans, Michael Bom Frost, and Roberto Flore & Seek Food Co-Founder Robyn Shapiro
This week the olive magazine team have been busy experimenting with insects. Cookery writer Adam has been sampling a range of the critters in a Thai feast and feeds back exactly why we should be introducing them into our diets. Food director Janine reveals her favourite new takeaways and how to make them at home (black dal and smashed burgers FTW!). Plus digital writer Alex learns more about the negroni ahead of Negroni Week (5-11 June 2017). See acast.com/privacy for privacy and opt-out information.
On this episode of Snacky Tunes we're joined by Josh Evans, former member of the Nordic Food Lab which is the group behind the compelling and eye-opening new book, On Eating Insects (Phaidon). Known for the their heavy, melodic slop-rock sound, Brooklyn trio Haybaby stop in for a chat about their forthcoming yet-to-be-named album, and also give us a live in-studio performance.
Colorado State University in Fort Collins has broken ground on a $20 million center for its burgeoning meat science program. Sixty thousand people have signed a petition to block it, but supporters say it offers hands-on experience for future agriculture workers. Then, two high school students from the city spend a week on a cattle ranch on Colorado's eastern Plains. They say one of the highlights was witnessing the birth of a calf. And, a Denver farm that's not what you might expect. We talk to a cricket farmer who raises insects for human consumption. Plus, for his forthcoming book, Colorado writer Craig Childs traces the first people to come to the Americas. He says their journey wasn't easy since passage required crossing a land bridge.
Though few people reading this consider insects anything but a novelty, for many human cultures they were (and are) staple foods. Humans have been eating insects for millions of years, starting with our distant ancestors and continuing through the present day. (This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Tina Leaman)
Today from the Bulletproof Radio vaults comes an episode with the 4-Hour man himself, Tim Ferriss. Tim is multiple-time New York Times bestseller for his 4-Hour Workweek, 4-Hour Body and 4-Hour Chef books, and is the host of The Tim Ferriss Show podcast. On this episode of Bulletproof Radio, Dave and Tim discussed eating insects, why he doesn't use Modafinil, tracking hacking, Yerba Maté and more. Enjoy the show!
Today from the Bulletproof Radio vaults comes an episode with the 4-Hour man himself, Tim Ferriss. Tim is multiple-time New York Times bestseller for his 4-Hour Workweek, 4-Hour Body and 4-Hour Chef books, and is the host of The Tim Ferriss Show podcast. On this episode of Bulletproof Radio, Dave and Tim discussed eating insects, why he doesn't use Modafinil, tracking hacking, Yerba Maté and more. Enjoy the show!
We talk with Craves co-founder Scott Cormier about artificial intelligence...in Hollywood fashion. Plus, how teen sensation James Corneille is tackling mental health issues with Positivity Packs. Finally, Shobhita Soor explains how edible insects can help fight famine around the world.
Guest Peter Menzel, award-winning photojournalist and co-author with Faith DAlusio of Hungry Planet: What the World Eats, Man Eating Bugs: The Art and Science of Eating Insects, and What I Eat: Around the World in 80 Diets, describes global consumption, entomophagy, and the images that put a face on food, health and agriculture.Hungry Planet
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What did you have for Christmas Dinner? Two billion people around the world eat insects, but most of us in New Zealand are yet to get an appetite for them. Head of Nutrition and Dietetics at the University of Auckland Dr Clare Wall, and Elliot Olsen - whose Critter Farms idea is to produce a powdered cricket flour - digest why insects are a good solution for a sustainable source of protein. Crickets on a plate
Gabi Lewis is a Scottish entrepreneur and record-holding powerlifter who started making protein bars out of insects with his college roommate Greg Sewitz while studying at Brown University. After graduating, the team founded their company EXO Protein to pursue their mission to introduce insects as an alternative protein source. They succeeded in convincing a Michelin-starred chef and 4-Hour Workweek bestselling author Tim Ferriss to join the team and have become a known protein supplier in the Crossfit and Paleo world. In this episode of the Flowgrade Show, EXO founder Gabi Lewis will tell us (with a charming Scottish accent) how he and Greg came up with the idea of using crickets, how they made their first batch and how he convinced Tim Ferriss to join EXO's advisory board. We also talk about working with a the process of farming crickets, the quality of insect protein, why even vegans order their bars and what he learned in his first year being an entrepreneur. As a highlight, he will tell us his favorite drink at the end of the episode. In this episode, we will cover: 01:20 - The weather in New York (most interesting topic of the Show) 04:00 - Powerlifting and self-made protein bars 05:50 - The making of the first cricket flour batch 08:52 - The amino acid profile of insect protein and why it is superior to other sources 12:00 - Michelin-starred chef Kyle Connaughton joining the team 14:56 - How Gabi convinced 4-Hour Workweek bestselling author Tim Ferriss to join the EXO team 18:00 - The farming of crickets and the production of cricket flour 22:25 - The reasons why vegans love cricket protein 26:17 - Gabi's morning routine 28:10 - Growing as a small, boot-strapped company 31:20 - The one piece of advice (actually two pieces) he would give his younger self 36:55 - The one drink he orders in a bar 37:55 - My message to all listeners Enjoy! All show notes, links, and resources from this episode can be found at www.flowgrade.com/show This podcast is brought to you by Flowgrade. With Flowgrade, we offer you a platform for physical and mental performance enhancement. We provide high quality content and effective foods and supplements to help you upgrade your body and mind. Check us out at flowgrade.com and subscribe to our weekly newsletter with healthy recipes and cutting-edge content to stay on top. Thank you for listening!
I discuss seven positive stories from the Positive Media Diet Twitter feed with Mary G. Thompson, author of Evil Fairies Love Hair. Stories include probiotics easing allergy symptoms, why we should be eating insects, newly discovered benefits of the measles vaccine, better conditions for nail salon workers, the ACLU goes after Hollywood gender bias, pro bono lawyers working for immigrant communities, and a possible road to campaign finance reform.
This week on The Farm Report, host Erin Fairbanks continues her series exploring the meat industry in collaboration with with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado. Robert Nathan Allen of Aspire USA joins Erin on the line from Austin, Texas and explains that the company seeks to create, process, and sell the highest quality, farm-raised edible insects worldwide. Touting that the United States is in the minority of countries around the world that are eating highly nutritious insects, Nathan gives a great run down of how they set up their farm plus the efficiencies of the cricket farm as compared to a typical livestock farm. Nathan takes Erin through Aspire USA’s method of capture for production, which is quick and humane as crickets de-animate within moments of being placed in a freezer and how Aspire USA is dedicated to raising healthy, tasty, and happy crickets. Discussing the differences between cricket powder and cricket flour, the input versus output of cricket farming, the safety concerns of edible insects, plus ways in which cricket and cricket products can populate the market. Tune in for an interesting conversation! This program was brought to you by Bonnie Plants. “When you have insects that are grown specifically for human consumption on a high quality diet, you get really good flavors there.” [6:59] “They’re [crickets] more feed efficient than other livestock options, they use a fraction of the water of other livestock options, and they product a fraction of the greenhouse gases.” [10:44] “The beauty of edible insects is that we mitigate a lot of the potential harms that we’ve seen so far, so for instance… mad cow disease, avian flu, swine flu… there is no risk of that sort of transmission.” [31:30] —Robert Nathan Allen on The Farm Report
Apr 2, 2015 Podcast: What Does It Mean When Joints Pop, Is Eating Insects Healthy, Why You Get Cold Hands And Cold Feet, Should Kids Run Long Distances, and Natural Remedies for Osgood Schlatter's. Have a podcast question for Ben? Click the tab on the right (or go to ), use the Contact button on the , call 1-877-209-9439, Skype “pacificfit” or use the “” form at the bottom of this page. ----------------------------------------------------- News Flashes: You can receive these News Flashes (and more) every single day, if you follow Ben on , and . What do you think? Wow. (and this is the chocolate I eat). ----------------------------------------------------- Special Announcements: This show is brought to you by Harrys. Just visit and use promo code "BEN" to save $5 off any order of their deluxe shaving equipment! April 13-16, 2015: Ben is speaking at , where the world's top bloggers, podcasters and content creators teach you how to make money by creating content online, and how to enhance your blog, your podcast, your videos and any other media you create online. Better yet, you can come and attend the conference, then on April 17! and use code "bgreenfield20" to get 20% off the current pricing. April 24-26th, 2015: . The can't-miss conference that is the Who's Who gathering of the Paleo movement, with world-class speakers including best-selling authors, physicians, nutritionists, research scientists, professional athletes, trainers, sustainability and food activists, biohackers, and more (including Jessa's "Whipped Up Homemade Heavy Body and Face Lotion." and Ben's potentially offensive Pecha Kucha presentation). May 1-3, 2015: Ben is speaking at Ari Meisel's Less Doing Conference, the year's top conference for learning about things like how to manage your email inbox, hack productivity, enhance your cognitive performance, learn how to use the latest and greatest phone apps and productivity software, free up as much time as possible, and much more! May 22-26, 2015: Custom Father-Son Wilderness Program with Ben Greenfield. Imagine taking five days with your son(s), and connecting deeply with nature and your boy(s) through ancestral wilderness survival skills, all within a small "tribe" of other fathers & sons that are like minded with similar values. Since the dawn of time, fathers and sons have bonded deeply in and with the wilderness. Ancestral wilderness skills have an innate ability to deepen the Father-Son connection like nothing else. During this custom Father-Son Wilderness Program, we'll make fire by friction, build and sleep in natural shelters, learn traditional hunting and gathering techniques, and track wild animals. Primitive wilderness survival isn't a "Man vs. Wild" scenario, it is an opportunity to build a deep relationship with the Earth. As you and your son do so, you'll find that your relationship with your son deepens in powerful ways. Grab this package that comes with a tech shirt, a beanie and a water bottle. And of course, this week's top iTunes review - gets some BG Fitness swag straight from Ben - ! ----------------------------------------------------- Listener Q&A: As compiled, deciphered, edited and sometimes read by , the Podcast Sidekick and Audio Ninja. What Does It Mean When Joints Pop? Lizzie says: She wants to know about popping your back, hips and knees. What causes it? Why is it sometimes a pop and other times a grinding sound? Is it bad that her knees and hips pop after a long run/ride and that it is also very easy to pop her back? Is Eating Insects Healthy? Daniel says: He and his family are interested in farming insects/crickets for eating. What is your experience with them? In your opinion what are the psychological barriers to eating them and how would you go about incorporating them into our western diet? In my response, I recommend: -Book: - Why You Get Cold Hands And Cold Feet Sam says: As he has grown older he has noticed that his hands and feet get cold very easily. This didn't used to happen back in the days when he played hockey (couple years ago) but now whenever he goes barefoot or even in socks he gets cold feet right away. Same thing with his hands. Is there anything he can do? Should Kids Run Long Distances? Sarah says: She recently read an article in Trail Running magazine about . She is a mom and her kids run and hike 5 and 10k distances (and more) to get them away from electronics. What do you think about this article? Should kids run long distances? Is there a benefit to it beyond getting them away from being plugged in, off the couch and into nature? Natural Remedies for Osgood Schlatter's Paul says: He has Osgood Schlatter's disease. He has had this since he was 14 (he is now 47). He still has problems with his knees in relation to the disease. Do you have any ideas around the pain or the prevention of this? ----------------------------------------------------- Prior to asking your question, do a search in upper right hand corner of this website for the keywords associated with your question. Many of the questions we receive have already been answered here at Ben Greenfield Fitness!
Intro 0:00 Recap of last episode 0:12 The ick factor 0:49 Six Foods story 1:27 Chirps 1:46 Harvard Innovation Lab pitch competition with mealworm tacos 3:12 Cricket flour 4:30 Massachusetts Innovation Nights 6:20 Ofbug (Kathryn Redford) 9:46 What to feed insects 12:20 Partnering with UBC’s Entomology & Toxicology Lab 13:10 Canadian law on insects as food 14:24 How Kathryn farms insects 15:20 David George Gordon (The Bug Chef) 17:43 What factors affect how an insect tastes 18:59 Backyard insects & pesticides 21:02 Final words - contact us at feedback@foodnonfiction.com 22:42 www.foodnonfiction.com
Intro 0:00 Eating insects as a hot topic 00:26 Edible Insects - Future Prospects for Food and Feed Security 00:48 Time Magazine names insects one of the top food trends of 2015 1:40 FDA allows insect fragments in food 2:19 Theories on why we don't eat insects 3:02 BBC Documentary "Can Eating Insects Save the World" 5:13 Founders of Six Foods 6:07 Insect nutrition 7:06 The Bug Chef explains ECI 8:02 Contact us at feedback@foodnonfiction.com 9:33 www.foodnonfiction.com
The Mocha Vegan Podcast: Performance | Lifestyle | Blogging | Online Business | On Demand Radio
Eating Insects Seriously, did you expect me to talk about this? In this hypothetical journey into ‘oh, no, he didn't' I contemplate the impacts of people eating insects. My recipe for Halloween Cricket Stir Fry 2 cups noodles of choice 1/4 cup sliced onions 2 cloves garlic 1 T chia seeds 1 t EVOO 1 1/2 […] The post MVP #034 – Eating Insects – Halloween Cricket Stir Fry – Mark Phipps – Mocha Vegan Performance appeared first on Mocha Vegan Performance Podcast.
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.
This Day in Skepticism: First Heart Surgery; News Items: Neanderthal Shot by Time Traveler, Barreleye Fish, Eating Insects, Victor Stenger Dies, The Local Bubble, UN Warns of Killer Robots, Qualcomm Tricorder X-Prize; Special Report: Review of ESP Panel; Science or Fiction; Live Q&A: Imagination in Science, Teaching Scientific Methodology
This Day in Skepticism: First Heart Surgery; News Items: Neanderthal Shot by Time Traveler, Barreleye Fish, Eating Insects, Victor Stenger Dies, The Local Bubble, UN Warns of Killer Robots, Qualcomm Tricorder X-Prize; Special Report: Review of ESP Panel; Science or Fiction; Live Q&A: Imagination in Science, Teaching Scientific Methodology
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
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?
Get ready to be convinced that you should be eating insects! Pat Crowley, Founder of Chapul Bars, is this week’s guest on What Doesn’t Kill You, and he’s got his sights set on introducing bugs to the American plate. Chapul Bars are protein bars made using insects as healthy, eco-friendly, and tasty alternatives to unsustainable sources of protein. Pat makes a compelling case for eating insects. Grossed out? Pat and the folks at Chapul are making their protein bars using milled cricket flour, helping the consumer psychologically deal with eating bugs. He remembers a time when sushi seemed foreign to American consumers, and thinks insects are going through a similar phase right now. Could his cricket bars be the new California roll? Could insects solve our unsustainable protein problem? Tune in and get the inside scoop on insects. This program was sponsored by Fairway Market. “Bugs are an unknown future as far as agricultural products are concerned. If you look at it objectively – it’s a no brainer that we should have insects in our diet. the only reason we don’t is a psychological one.” [03:00] “All of this has been about spreading an idea and creating change for future generations.” [26:00] –Pat Crowley on What Doesn’t Kill You
Get ready to be convinced that you should be eating insects! Pat Crowley, Founder of Chapul Bars, is this week’s guest on What Doesn’t Kill You, and he’s got his sights set on introducing bugs to the American plate. Chapul Bars are protein bars made using insects as healthy, eco-friendly, and tasty alternatives to unsustainable sources of protein. Pat makes a compelling case for eating insects. Grossed out? Pat and the folks at Chapul are making their protein bars using milled cricket flour, helping the consumer psychologically deal with eating bugs. He remembers a time when sushi seemed foreign to American consumers, and thinks insects are going through a similar phase right now. Could his cricket bars be the new California roll? Could insects solve our unsustainable protein problem? Tune in and get the inside scoop on insects. This program was sponsored by Fairway Market. “Bugs are an unknown future as far as agricultural products are concerned. If you look at it objectively – it’s a no brainer that we should have insects in our diet. the only reason we don’t is a psychological one.” [03:00] “All of this has been about spreading an idea and creating change for future generations.” [26:00] –Pat Crowley on What Doesn’t Kill You
This week we talk about Thai food and fermentation. We get a little off-topic when we discuss fried insects, but for the most part we explore the traditional ferments of South-east asia. We finish up with a quick conversation about missing cheese molds and cheese chasing competitions. Show notes: [Handbook of Fermented Functional Foods, Second Edition Amazon](http://www.amazon.com/exec/obidos/ASIN/1420053264/fermup-20) Check out chapter 18 for more detail on fermented foods in Thailand. The rest of the chapters cover different fermented food topics. Good book, but probably worth checking for at your local library as opposed to purchasing unless you are a total fermented food nerd. [Thai Food by David Thompson Amazon](http://www.amazon.com/exec/obidos/ASIN/1580084621/fermup-20) This book is packed full of Thai recipes and insight into Thai cuisine. Specifically about fermentation, this book covers fermented bamboo shoots, fermented bean curd, fermented fish, fermented fish relish, fermented fish sauce, fermented pork sausages, fermented rice, fermented siamese watercress and fermented soy beans. This is the cookbook that I can never remember the title of, but in reality the title is so simple. [16: Fish Sauce was The Original Ketchup FermUp](http://fermup.com/podcast/16/) Check out this episode if you would like a refresher on fermented fish sauces. [Grilled Shrimp Paste Dip (Nam Prik Ka Pi) YouTube](http://www.youtube.com/watch?v=STLgsfREwOY) Grilled shrimp paste, yum. [American flies in to win Gloucestershire cheese rolling contest UK news The Guardian](http://www.guardian.co.uk/uk/2013/may/27/gloucestershire-cheese-rolling-race) The winner of this foam cheese chasing contest travelled from Colorado Springs to check off this contest from his bucket list. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.
Cutting Through the Matrix with Alan Watt Podcast (.xml Format)
--{ Bankers Lead the Greed: "Gangster Banksters Have the World Sewn Up, Never Seen Before Such Overflowing of Their Cup, Maximizing Profit by Means Fair or Foul, Complex Manipulation Only Visible to the Owl, The Customers are Now "Targets" in New Parlance, They're Conned, Accounts Skimmed at Every Chance, They Form "Associations" to Rig Interest Rates, When Caught There's No Issuance of Rebates, Like Food Monopolies Fixing Price of Feed, CEOs from Universities Taught No Guilt from Greed" © Alan Watt }-- Government and Public Relations/Propaganda - Domesticated Public - Countries Told to "Compete" with Each Other - Spain Hikes Value Added Tax - Banker-Created EU Debt Crisis, Black Hole of European Debt - "Competing" with China - Conology of Money, Banking and Investments - Lloyds and Banking Rip-Offs - Betting on the Weather and Food - Geoengineering - US Census---Fewer White Babies Born - Predictive Programming on Eating Insects, Meat-Free Future - Why Are Hospital Bills So Expensive - Medical Monopoly - East Africa's Gas Rush - Corporate Welfare - Interest Rate Rigging. (See http://www.cuttingthroughthematrix.com for article links.) *Title/Poem and Dialogue Copyrighted Alan Watt - Sept. 6, 2012 (Exempting Music, Literary Quotes, and Callers' Comments)
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