Podcasts about edible insects

[RE-UPLOAD FROM MAR. 10, 2021]On this episode, Jen and Ariana chatted with Dr. Julie Lesnik, an associate professor of Anthropology at Wayne State University in Detroit. She studies the evolution of humans eating insects and has even wrote a book on it called Edible Insects and Human Evolution. We chatted about how humans evolved to eat insects, her time studying chimpanzees in Africa, and gives some advice to graduate students within STEM.Watch this interview on YouTube here!You can follow Bug Talk on Instagram and Twitter @bugtalkpodcast, and YouTube @bugtalk6645

Dennis and Reggie have a crafternoon. Plus an encore episode of, “Heeeere Foodie, Foodie! Edible Insects on the Menu!”Want a chance to be featured on an upcoming episode of WeWow? Dennis wants to hear from YOU! Leave Dennis a message at 1-888-7WOW-WOW, or send him a comment or review on our podcast feed!! Want more WeWow?! Visit https://bit.ly/4g2QjLp for even more WOWs online.Grownups, help support our podcast and our mission to create content and experiences that connect laughter to learning, curiosity to innovation and kids to the WOWs in their world! Join the World Organization of Wowzers today and receive quarterly mailings and birthday cards, access to 1000+ digital activities, first dibs at live show tickets, plus a welcome kit with t-shirt and an autograph from Mindy & Guy Raz! Visit https://bit.ly/40xiRrH to sign your Wowzer up for a membership to the World Organization of Wowzers today!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dennis and Reggie have a crafternoon. Plus an encore episode of, “Heeeere Foodie, Foodie! Edible Insects on the Menu!”Want a chance to be featured on an upcoming episode of WeWow? Dennis wants to hear from YOU! Leave Dennis a message at 1-888-7WOW-WOW, or send him a comment or review on our podcast feed!! Want more WeWow?! Visit https://bit.ly/4g2QjLp for even more WOWs online.Grownups, help support our podcast and our mission to create content and experiences that connect laughter to learning, curiosity to innovation and kids to the WOWs in their world! Join the World Organization of Wowzers today and receive quarterly mailings and birthday cards, access to 1000+ digital activities, first dibs at live show tickets, plus a welcome kit with t-shirt and an autograph from Mindy & Guy Raz! Visit https://bit.ly/40xiRrH to sign your Wowzer up for a membership to the World Organization of Wowzers today!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Summary: This conversation explores the often misunderstood world of edible insects, known as entomophagy. The discussion highlights the cultural significance, nutritional benefits, and sustainability of incorporating insects into our diets. Aly Moore, a passionate advocate for insect consumption, shares her journey and insights into the growing acceptance of bugs as a food source, while addressing common misconceptions and the need for a shift in public perception. In this engaging conversation, the hosts delve into the world of edible insects, discussing their sustainability, safety, and culinary potential. They explore various types of bugs, from crickets to scorpions, and share unique recipes and preparation methods. The conversation also touches on the humane treatment of insects and the role they can play in sustainable food sources, especially in survival situations. In this engaging conversation, the hosts explore the world of edible insects, discussing what to avoid when foraging, the diverse flavors of various insects, and the nutritional benefits they offer. They also share creative recipes that incorporate insects into everyday meals, highlighting the potential for insects to become a staple in sustainable diets. The discussion emphasizes the importance of reconnecting with food sources and the future of insect consumption as a viable solution for food sustainability. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Instagram Cooking with Critters Bugible Amazon Shop Takeaways: Edible insects are a sustainable and nutrient-rich protein source. Cultural acceptance of insects varies widely across the globe. Insects can play a significant role in waste management and soil health. Public health and food policy are crucial in promoting entomophagy. The future of food may include more insects due to their efficiency in protein production. Insects can be flavored and tailored for culinary uses, enhancing their appeal. Education and advocacy are key to changing perceptions about eating bugs. Insects like crickets and mealworms are popular for human consumption. Safety guidelines include avoiding dead insects and those that are fuzzy or brightly colored. Crickets have a superior feed conversion ratio compared to traditional livestock. The flavor of insects varies widely based on diet and life stage. Insects can be a crunchy, nutritious snack. Chocolate chirp cookies are a fun way to incorporate bugs. Insects are easier to digest than many processed foods. The future of food may include more insect-based options. Chapters: 00:00 Introduction to Entomophagy 06:56 Aly's Journey into Edible Insects 14:52 Understanding Entomophagy 19:57 Cultural Perspectives on Insect Consumption 27:43 The Benefits of Including Bugs in Our Diet 32:13 The Bug Delivery Delay 33:36 Exploring Edible Insects 35:50 Safety Guidelines for Eating Bugs 37:46 Sustainable Protein Sources 38:24 Mid-Shelf Insects and Unique Preparations 40:21 Top-Shelf Insects and Cooking Techniques 42:15 Humane Methods for Killing Insects 45:15 Gardening and Edible Pests 51:30 Foraging for Insects: What to Avoid 53:29 Exploring Insect Flavors: A Culinary Adventure 55:29 Taste Testing: A Bug Experience 01:01:30 Creative Insect Recipes: From Cookies to Sushi 01:07:34 The Nutritional Benefits of Insects 01:10:27 The Future of Insect Consumption: A Sustainable Solution Keywords: Entomophagy, edible insects, sustainable protein, insect farming, cultural food practices, nutrition, food policy, public health, insect cuisine, environmental sustainability, edible insects, sustainable protein, bug recipes, survival food, insect farming, cooking with bugs, insect safety, protein sources, bug tasting, insect cuisine, insect foraging, edible insects, insect recipes, sustainable food, nutritional benefits, culinary adventure, bug tasting, insect cuisine, future of food, environmental sustainability Learn more about your ad choices. Visit megaphone.fm/adchoices

Eric sits down with Michael Bom Frøst, former director of the Nordic Food Lab during its growth and peak, to uncover the stories behind the revolution that redefined modern cuisine. It's not every day you get to hear firsthand how the New Nordic Manifesto sparked the creation of Noma and inspired chefs to rethink every element on the plate—right down to adding edible insects. Michael's behind-the-scenes tales bring the lab's daring experiments to life, showcasing how local ingredients and fearless creativity took center stage. Listening to him is like stepping into the kitchen at ground zero of a culinary uprising.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

Irish soldiers in Lebanon, linguistic defiance in Belarus and the long shadow cast by Norway's worst ever oil platform disaster. Also: modern day shepherds, post industrial landscapes, lenient lexicographers and edible insects! Vote for us in the Signal Awards: https://vote.signalaward.com/PublicVoting?maca=en-podcast_inside-europe-949-xml-mrss#/2024/individual-episodes/general/news-politics

Singapore is trying to be in the forefront of a new industry.

 Gastronomy: Exploring Edible Insects with Jason Knight .Welcome back to another thrilling episode of the Papa Bear Hikes Podcast! Host Martin is delighted to welcome back the immensely knowledgeable Jason Knight. With a wealth of experience in wilderness education since 1997, Jason is a highly sought-after authority in the field. His expertise has led him to consult as a local wilderness skills expert for the Discovery Channel and feature on NPR. As a co-founder and instructor at Alderleaf Wilderness College, Jason has been instrumental in shaping one of the premier outdoor schools in the United States. His diverse clientele includes the US Forest Service, the Seattle Mountaineers, and even the cast of the award-winning film 'Captain Fantastic.' This time, they plunge into the intriguing realm of edible insects found in the wilderness. Tune in as Martin and Jasondelve into the topic, sharing their insights on identifying safe and delectable insects, along with tips on ethical harvesting. Don't miss out on this tantalizing episode that's guaranteed to pique your curiosity for further wilderness exploration!  

Steph March and Alex Lodner share their Top 2 in Hour 2, discuss the state of restaurants in the Twin Cities, and dare to talk about eating cicadas and other edible bugs. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the show, Dr. Quave speaks with Dr. Aaron Dossey about a radical idea in the food industry: the inclusion of insects in the diet! Entomophagy, or the practice of eating insects, is a customary dietary habit in many parts of the world like South and Central America, Southeast Asia, and Africa. Notwithstanding cultural norms, the main appeal of entomophagy on a global scale is the high efficiency of insects in food production. Insect proteins are not only efficient; they are also highly nutritious. They are an excellent source of essential amino acids and fatty acids along with low levels of saturated fat. Dr. Dossey's company, All Things Bugs LLC, started its journey in 2011 and became the world's first wholesaler of insect-based food ingredients. The company adopts a method of grinding insects into a powder for spray drying, increasing its versatility for the food industry. #EdibleInsects #Bugs #Insects #Foodie #Podcast #entomophagy

In this episode of Get The Bug Podcast, I explore our aversion to insects and the cultural significance of edible insects with MacKenzie Wade, a cultural anthropologist from the Department of Anthropology at the University of California, Santa Barbara.MacKenzie developed a course on food system education through edible insects, which explores the cultural, historical, and ecological significance of insects in different societies. In our conversation, MacKenzie shares her insights into why we have an aversion to insects and how cultural attitudes toward edible insects vary across different regions and communities.We delve into the benefits of incorporating insects into our diets as a sustainable and nutritious food source, and how education and awareness can help to shift our attitudes and overcome the cultural biases that have contributed to our aversion to insects.Join me for this insightful conversation on the potential of insects to make the world a better place, and the lessons we can learn from nature to build a more sustainable future for generations to come.Check out www.gtbpodcast.com for more details. Hosted on Acast. See acast.com/privacy for more information.

What comes to mind when you think, “edible insects”? In this episode, we're going to address some of the concerns or aversions to eating insects people may have and talk about why and how you can incorporate edible insects into both your diet and your pet's diet. Podcast team member Kenny Coogan chats with entomologist Dr. Bill Kern and CEO Anne Carlson of the pet food and treat company Jiminy's. The Mother Earth News and Friends podcast shares the stories of leaders in sustainable and rural living. We're passionate about helping people learn more about natural health, homesteading, sustainability, and more. You can catch new interviews on Thursdays and our audio articles on Tuesdays. To see more podcasts, visit www.MotherEarthNews.com/Podcast. Check out the MOTHER EARTH NEWS Bookstore at Store.MotherEarthNews.com for more resources to help you achieve your health and farming goals. Go to the MOTHER EARTH NEWS FAIR page at www.MotherEarthNewsFair.com for webinar and courses on everything from gardening to livestock management. 

Keya Mukherjee, Ph.D., is a Food Safety Specialist with the Food Systems and Food Safety Division of the Food and Agriculture Organization of the United Nations (FAO). Dr. Mukherjee coordinates the division's work on food safety foresight, where she uses "futures thinking" to identify and evaluate new trends and drivers with varying impacts on the global food safety landscape. She has authored a number of publications on key emerging areas in food safety. She is also part of the FAO Secretariat of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), a body that provides independent scientific advice on various food additives, veterinary drugs, and contaminants to different Codex Alimentarius committees and FAO member countries. Dr. Mukherjee holds a Ph.D. in Biochemistry from Texas A&M University, an M.S. degree in Biotechnology from the University of Essex, and a B.S. degree in Life Sciences from Ramnarain Ruia College.  Vittorio Fattori, Ph.D., is a Food Safety Officer in the Food Systems and Food Safety Division of FAO, where he both coordinates the foresight program on emerging food safety issues and provides scientific advice. Some of his focus areas include evaluating how new trends and drivers of change can affect food safety to proactively respond to risks, as well as optimize opportunities; working in the Secretariat of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) to provide scientific advice to Codex Alimentarius, FAO members, and other UN agencies on food additives, contaminants, and residues of veterinary drugs in food; and providing technical guidance on food safety regulatory and emerging issues. Before joining FAO, Dr. Fattori worked in research laboratories in academia and the private sector in the UK, Japan, and the U.S. His research activities have focused on the assessment of food safety risks posed by contaminants and pesticides. He also spent time in Africa, where his work in a rural community has further impressed upon him the need for guidance and support concerning food safety and public health. In this episode of Food Safety Matters, we speak with Dr. Mukherjee and Dr. Fattori [31:03] about: Food safety hazards that are unique to novel foods like insect protein and cell-based meats, as well as hazards that these novel foods have in common with traditional foods How edible seaweed producers can mitigate heavy metals and microplastics contamination as the commodity rises in popularity globally, as well as existing knowledge and regulatory gaps for the food type The wide variety of ways in which climate change is affecting food safety, and steps that must be taken to better safeguard food supplies against its effects The food safety consequences of warming oceans and increasingly scarce access to clean water How changes in temperature, precipitation, and other factors are affecting the geographic distribution and persistence of foodborne pathogens, such as Salmonella and Campylobacter How food growers and processors can respond to the growing threat of mycotoxigenic fungi and toxin-producing algae Food safety concerns associated with controlled environment agriculture, which are integral to urban farming The importance of establishing a circular plastics economy, and how to ensure food safety in the development and use of recycled food contact materials and alternatives to plastic packaging. News and Resources News Coverage and Related ResourcesEPA to Regulate Certain PFAS as Contaminants, Set Limits in Drinking Water [6:26]“The Growing Challenge of Safe Water for use in Food Processing Operations” by Larry Keener “EPA Proposes Enforceable Limits for PFAS in Drinking Water” by Consumer Reports FDA Asks Infant Formula Industry to Double-Check Food Safety Controls [16:23] Canada Publishes Guidance for Verifying Salmonella, Campylobacter Control Measures in Poultry Production [23:28] Theme of World Food Safety Day 2023: “Food Standards Save Lives” [26:07] Food Safety Magazine ArticlesDec '22/Jan '23: "Applying Foresight to Navigate Opportunities and Challenges amid an Evolving Food Safety Landscape" June/July '22: "New Food Sources and Food Production Systems: Exploring the Food Safety Angle" June/July '21: "How Is Climate Change Affecting the Safety of Our Food?" FAO Web ResourcesForesight (FAO) Cell-based food (FAO) Thinking about the Future of Food Safety: A Foresight Report Looking at Edible Insects from a Food Safety Perspective: Challenges and Opportunities for the Sector Climate Change: Unpacking the Burden on Food Safety Safety and Quality of Water Used with Fresh Fruits and Vegetables FAO VideosWhat New Foods are on the Horizon? Ensuring the Food Safety of Cell-Based Food Climate Change is Threatening the Safety of Our Food Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

0:00 Intro 5:40 Eat More Bugs 24:25 Netflix 31:13 COVID Death 33:00 Chinese Surveillance Balloon 42:20 Other News - Creepy cricket photos reveals what's really in cricket protein powders - Welcome to the future: Eating cricket powder while driving an EV that's transporting an illegal - AI voices and Alex Jones - GM paying Netflix to place electric vehicles in movies and shows - PAYOLA - Chinese spy balloon cruising over America, spying on everyone while Pentagon does nothing - Unattractive people LOVE to wear masks... it covers the UGLY - Mass bankruptcies strike Sweden - Millions of Americans flee crime-ridden Democrat-run cities - 500K workers strike in the UK - The death of the dollar - Two-thirds of America now living paycheck to paycheck - UK government spies on tweets of journalists who questioned #covid narrative - J&J tries to dismiss billions in talc lawsuits using shell company games For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com

Welcome to our Podcast #2,453! Here's a link to our Costa Rica Pura Vida Amazon Products Store! Happy Shopping! https://www.costaricagoodnewsreport.com/costaricaproductsamazon.html We appreciate your listening and hope you find the time to go through the 100's of episodes that we have recorded already. They're short, so listen to a few every day! I promise you will learn all you need to know about one of the happiest countries on the planet! Here's some links that will get you started in learning more about Costa Rica! If you're thinking about moving to Costa Rica, we can assist! Visit "Royal Palms Costa Rica Real Estate". . we are DEDICATED BUYER'S AGENTS. Check out our website at www.costaricaimmigrationandmovingexperts.com/buyersagent.html Here's our NEW Costa Rica Good News Report YouTube Channel. Over 350 Short, Entertaining Videos that will get you excited about Costa Rica: https://www.youtube.com/@thecostaricagoodnewsreport/videos Check out an amazing travel website catering to those travelers age 50 and over! Dozens of incredible expert contributors writing about so many destinations: https://www.travelawaits.com/ Here's our 1st contribution to the TravelAwaits website: https://www.travelawaits.com/2789789/questions-to-ask-if-thinking-about-retiring-in-costa-rica/ Here's a link to our 2nd article on the TravelAwaits website as promised: https://www.travelawaits.com/2798638/tips-for-driving-in-costa-rica/ Here's a link to our 3rd article on the TravelAwaits website: https://www.travelawaits.com/2794704/how-to-gain-residency-status-in-costa-rica/ Check out our NEW COSTA RICA LOVE STORIES! There's ONE THING BETTER than falling in love. . falling in love in COSTA RICA! Here's the link: https://www.costaricagoodnewsreport.com/lovestories.html So many GOOD-NEWS stories coming out of Costa Rica. We'd love to share them with all of you! Way over 100 stories ready right now. Learn all about one if the Happiest Countries on the Planet. . Costa Rica! Here's a link: https://vocal.media/authors/skip-licht Become a "COSTA RICA PURA VIDA" Brand Ambassador & Share the LIFESTYLE with EVERYONE! Here's the link: https://www.costaricagoodnewsreport.com/brandambassador.html Here's a link to the US Embassy here in Costa Rica: https://cr.usembassy.gov/ --- Send in a voice message: https://anchor.fm/costa-rica-pura-vida/message

Today's spooky Halloween show is all about edible insects for people and their pets. With guests Bill Kern and Anne Carson.

Where's the beef? It's disappearing from the American table and being replaced by fake meat from a lab and edible insects. So what lies behind this global food industry shift and how does it affect your health and the American rancher? Cattleman Texas Slim, a sixth-generation Texan, founder of the Beef Initiative, podcaster, and food intelligence advocate, explains everything. Then, in America Q&A, we ask people across the country what they think about the current trend to eat bugs. Finally, in our second America Q&A, we ask: Do you think Twitter accurately reflects public opinion? ⭕️Watch in-depth videos based on Truth & Tradition at Epoch TV

As production costs rise, a farmer tells us why he is taking half his land out of food production. Rutland farmer Andrew Brown says he can make more money from his land through a Government Countryside Stewardship Scheme, but says the current policy for paying farmers to stop growing food is misguided at a time when wheat stocks are so low. Meanwhile, MPs on the Environment Food and Rural Affairs Committee met yesterday for a progress update on the new system for paying farmers in England which is known as ELMs - the Environmental Land Management Scheme. We hear from George Dunn, the CEO of the Tenants Farmers Association about how well the transition is going for farmers. And our week on insects continues with a visit to one of the UK's first edible insect cafes in Pembrokeshire. Presented by Anna Hill Produced in Bristol by Natalie Donovan

Edible Insects…  Lotto keeps growing…  The Pox is spreading…  Dead News…  Vince retires…  Rent your pool out… Ricky Martin case is over…  Who Died Today: Oldest Panda / Martha's Peacocks / Baby Chickens / Great White Shark… Monarch Butterflies are now endangered… Biden has Covid…  Emails to the show / Unhappy about Sesame Place / Email Joke for adults… Subscribe to the YouTube Channel… Subscribe www.blazetv.com/jeffy / Promo code jeffy… Email Chewingthefat@theblaze.com Learn more about your ad choices. Visit megaphone.fm/adchoices

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History (Reaktion Books, 2021) provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. Edible Insects is part of the Edible Series published by Reaktion Books. It is a revolutionary series of books on food and drink which explores the rich history of man's consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material accompany each title. Also available through The University of Chicago Press. See our other episodes on Edible Series: Avocado by Jeff Miller Coffee by Jonathan Morris Vanilla by Rosa Abreu-Runkel Mustard by Demet Güzey Saffron by Ramin Ganeshram Tomato by Clarissa Hyman More episodes from this series to come… Dr. Gina Hunter is Associate Professor of Anthropology in the Department of Sociology and Anthropology at Illinois State University. She has published research on women's reproductive health, foodways and food systems, the ethnography of the university, and pedagogy and research methods. At Illinois State, she is director of the Office of Student Research, co-Director of the Food Studies Minor, and is affiliated with the Latin American and Latino/a Studies Program. Her regional specialty is Brazil and has twice led a study abroad program in Brazil.  Amir Sayadabdi is Lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History (Reaktion Books, 2021) provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. Edible Insects is part of the Edible Series published by Reaktion Books. It is a revolutionary series of books on food and drink which explores the rich history of man's consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material accompany each title. Also available through The University of Chicago Press. See our other episodes on Edible Series: Avocado by Jeff Miller Coffee by Jonathan Morris Vanilla by Rosa Abreu-Runkel Mustard by Demet Güzey Saffron by Ramin Ganeshram Tomato by Clarissa Hyman More episodes from this series to come… Dr. Gina Hunter is Associate Professor of Anthropology in the Department of Sociology and Anthropology at Illinois State University. She has published research on women's reproductive health, foodways and food systems, the ethnography of the university, and pedagogy and research methods. At Illinois State, she is director of the Office of Student Research, co-Director of the Food Studies Minor, and is affiliated with the Latin American and Latino/a Studies Program. Her regional specialty is Brazil and has twice led a study abroad program in Brazil.  Amir Sayadabdi is Lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History (Reaktion Books, 2021) provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. Edible Insects is part of the Edible Series published by Reaktion Books. It is a revolutionary series of books on food and drink which explores the rich history of man's consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material accompany each title. Also available through The University of Chicago Press. See our other episodes on Edible Series: Avocado by Jeff Miller Coffee by Jonathan Morris Vanilla by Rosa Abreu-Runkel Mustard by Demet Güzey Saffron by Ramin Ganeshram Tomato by Clarissa Hyman More episodes from this series to come… Dr. Gina Hunter is Associate Professor of Anthropology in the Department of Sociology and Anthropology at Illinois State University. She has published research on women's reproductive health, foodways and food systems, the ethnography of the university, and pedagogy and research methods. At Illinois State, she is director of the Office of Student Research, co-Director of the Food Studies Minor, and is affiliated with the Latin American and Latino/a Studies Program. Her regional specialty is Brazil and has twice led a study abroad program in Brazil.  Amir Sayadabdi is Lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/world-affairs

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History (Reaktion Books, 2021) provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. Edible Insects is part of the Edible Series published by Reaktion Books. It is a revolutionary series of books on food and drink which explores the rich history of man's consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material accompany each title. Also available through The University of Chicago Press. See our other episodes on Edible Series: Avocado by Jeff Miller Coffee by Jonathan Morris Vanilla by Rosa Abreu-Runkel Mustard by Demet Güzey Saffron by Ramin Ganeshram Tomato by Clarissa Hyman More episodes from this series to come… Dr. Gina Hunter is Associate Professor of Anthropology in the Department of Sociology and Anthropology at Illinois State University. She has published research on women's reproductive health, foodways and food systems, the ethnography of the university, and pedagogy and research methods. At Illinois State, she is director of the Office of Student Research, co-Director of the Food Studies Minor, and is affiliated with the Latin American and Latino/a Studies Program. Her regional specialty is Brazil and has twice led a study abroad program in Brazil.  Amir Sayadabdi is Lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/anthropology

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History (Reaktion Books, 2021) provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. Edible Insects is part of the Edible Series published by Reaktion Books. It is a revolutionary series of books on food and drink which explores the rich history of man's consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material accompany each title. Also available through The University of Chicago Press. See our other episodes on Edible Series: Avocado by Jeff Miller Coffee by Jonathan Morris Vanilla by Rosa Abreu-Runkel Mustard by Demet Güzey Saffron by Ramin Ganeshram Tomato by Clarissa Hyman More episodes from this series to come… Dr. Gina Hunter is Associate Professor of Anthropology in the Department of Sociology and Anthropology at Illinois State University. She has published research on women's reproductive health, foodways and food systems, the ethnography of the university, and pedagogy and research methods. At Illinois State, she is director of the Office of Student Research, co-Director of the Food Studies Minor, and is affiliated with the Latin American and Latino/a Studies Program. Her regional specialty is Brazil and has twice led a study abroad program in Brazil.  Amir Sayadabdi is Lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History (Reaktion Books, 2021) provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West. Edible Insects is part of the Edible Series published by Reaktion Books. It is a revolutionary series of books on food and drink which explores the rich history of man's consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. 50 striking illustrations, with approximately 25 in colour, accompany these engaging and accessible texts, and offer intriguing new insights into their subject. Key recipes as well as reference material accompany each title. Also available through The University of Chicago Press. See our other episodes on Edible Series: Avocado by Jeff Miller Coffee by Jonathan Morris Vanilla by Rosa Abreu-Runkel Mustard by Demet Güzey Saffron by Ramin Ganeshram Tomato by Clarissa Hyman More episodes from this series to come… Dr. Gina Hunter is Associate Professor of Anthropology in the Department of Sociology and Anthropology at Illinois State University. She has published research on women's reproductive health, foodways and food systems, the ethnography of the university, and pedagogy and research methods. At Illinois State, she is director of the Office of Student Research, co-Director of the Food Studies Minor, and is affiliated with the Latin American and Latino/a Studies Program. Her regional specialty is Brazil and has twice led a study abroad program in Brazil.  Amir Sayadabdi is Lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/animal-studies

Between lab-grown meat and veganism going mainstream, we're in an age of abundance for alternative protein options. But one hasn't been getting as much attention as the others: Edible insects, popular in places like Ghana and Mexico, are nutritious, plentiful, and much less damaging to the environment than, say, a steak. What would it take to put insects in more kitchens around the world? Episode art by Eric Helgas, styling by Alex Citrin-Safadi Sponsored by EY. Learn more about sustainable supply chain research from EY: https://www.ey.com/en_gl/assurance/is-your-esg-data-unlocking-long-term-value'

How do you feel about insects? You might love bees because they pollinate food crops but not be a fan of mosquitos or the aphids munching their way through your garden. Love them or hate them insects are a vital part of the ecosystem. They outnumber us on the planet by twenty million to one and they feed an army of animals. How can we protect them from habitat loss, climate change and pesticides?

How do you feel about insects? You might love bees because they pollinate food crops but not be a fan of mosquitos or the aphids munching their way through your garden. Love them or hate them insects are a vital part of the ecosystem. They outnumber us on the planet by twenty million to one and they feed an army of animals. How can we protect them from habitat loss, climate change and pesticides?

While my conversation with Bill Broadbent, entomophagy expert and entrepreneur in the fast-growing edible insect industry, is a diversion from my typical interview, trust me, there's a connection to making the world a better place here.   Yup, edible insects. Bill's mission is to make edible insects part of the daily American diet. So, I asked him to help us understand why edible insects are finally becoming a serious food source in North America. Remember, people used to laugh at air flight, moon landings, and electric cars. I'll leave it to you, dear listener, to decide whether Bill is out there or a true pioneer.   After you hear from Bill, you may end up more receptive to the idea of a snack of fried beetles, or crushed ants as a crunchy alternative to chopped nuts on your ice cream sundae.   How and why more people should eat insects fascinates me. I hope we'll pique your interest too--if not your appetite. Bon appetit!  Listen to my conversation with Bill as we discuss:   Why Americans are just now talking about edible insects, when cultures around the world have been eating bugs for thousands of years  The health benefits of eating insects   How raising insects for food can have such positive environmental benefits   Who raises insects for human consumption and how  How do the insects cultivated for food differ (or not) from the crickets and beetles found in your own backyard   How to raise your own edible bugs at home and why you just might want to  Tasty ways to add edible insects to your diet--you don't need to eat the wings and legs!   Which species of bug are the most “tasty,” and which are more desirable to chefs and creative cooks  The historical reasons why Americans have not embraced insects as food    And why entrepreneurs are taking advantage of this new business opportunity    …and so much more.  “Insects are an ancient food source for billions of people around the world,” Bill says, “yet, they are virtually non-existent in North America.” “Edible insects are a healthy and environmentally sustainable source of protein,” Bill continues. “This is not some conspiracy to save meat for the wealthy.” (Yes, some people believe that.) According to Bill, “Logic, our health and the environment all point to adding insects to our diet.”   You can learn more about Bill and tasty bugs at EdibleInsects.com.   Learn more about your ad choices. Visit megaphone.fm/adchoices

A cookbook wants to make edible insects more appealing to a wider audience. It has recipes for mopane worm samosas, stink bug ginger nuggets and even beetle fritters.

Entomophagy: the practice of eating insects. "Over two BILLION people regularly include insects in their diet, not as a last resort." After Tansha shares how her journey around insects as a food source began, she briefly explains the cultural nuances around insect eating in India. She talks about how she learned to find and harvest various insects in her home city of Bangalore. We get to hear what creatures are in her fridge and how they are incorporated into all kinds of recipes, alongside her peers who are also interested in entomophagy (we added a few of those mentioned, but will add the rest ASAP!). Tansha is currently experimenting with an ant-based amino sauce and a mixed insect miso - both fermented with koji (a Japanese fermentation technique). Keep up with her journey on Instagram at @theboochieproject, and on her website at www.tanshavohra.com. As our favorite amatuer insect eater asks….What will our future taste like? @serendipityartsfestival @indiaartfair @ologies @julielesnik Edible Insects and Human Evolution by Julie J. Lesnik @yuval_noah_harari Sapiens by Yuval Noah Harari @fdspete @rosieandpetergrowfood @nehasumitran @insectify_food @gourmetgrubb @dollykikon @unimelb @kobofermentary Check out the Next Ingredient website at www.nextingredientconsulting.com. Take a peek at the blog while you're there: nextingredientconsulting.com/blog. Maybe you're more of an Instagram person: @nextingredient Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show. This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/next-ingredient/message Support this podcast: https://anchor.fm/next-ingredient/support

The United Nations Food and Agriculture Organization say that agricultural production on a global scale will have to increase by 70% in order to feed a global population that is expected to reach 9.1 billion people by the year 2050.  Yet agricultural production is one of the largest drivers for environmental destruction. Decreasing meat production and intake would reduce or eliminate the expansion of livestock operations in order to feed a growing population but we would need an alternative protein source.  There is an overlooked and underrated sustainable alternative to  meat. If you want to know the whole story then listen to this episode on Edible Insects.Always live sustainably because this is how we build a better future.  Patrick

This week, Alex & D.J. talk about Edible Insects, a documentary about, well, edible insects, and how they are perceived and consumed in North America compared to the rest of the world. You can watch the show on YouTube as well:  https://youtu.be/PacbGvKVSkg Follow us on Instagram: https://www.instagram.com/alexanddjwatchadoc/

Host: Alex Forsett Air date: Oct 20, 2021

A popular new cookbook is the latest attempt to make edible insects more appealing to a wider audience. It has recipes for mopane worm samosas, stink bug ginger nuggets and even beetle fritters.

We want to help you find your next favorite food podcast. This week, we're sharing HRN's flagship show Meat and Three which features food news and storytelling. Modeled after the Southern meat-and-three-sides concept, each episode has one deep dive and three shorts. The show's most recent episode was all about insects. We unpack the mysterious patterns of cicadas in the US, investigate the presence of radioactive isotopes in honey, meet a self-professed edible insect ambassador, and do some insect cooking of our own. Michael Davenport would surely support giving insects some culinary consideration.If you like what you hear, subscribe to Meat and Three wherever you listen to podcasts and never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).Heritage Radio Network is a listener supported nonprofit podcast network. Support our shows by becoming a member!The Shameless Chef is Powered by Simplecast.

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.

Producer/Host: Teresa Carey Join Teresa Carey as she breaks down the latest news on the technology that is solving the world’s biggest problems. In today’s show, Teresa covers ultra-strong diamonds made from explosions, a unique use for solar panels, and edible insects. About the host: Teresa Carey is a senior staff writer at Freethink.com, where she covers genetics and the environment. She is also a US Coast Guard licensed captain and a NatGeo Explorer. In addition to Freethink her work can be found in BuzzFeed, Scientific American, PBS NewsHour, NPR Weekend Edition, Smithsonian and more. @teresa_carey To learn more about the topics: We Don’t Have to Eat Insects. But Feeding Them to Animals Could Save the Planet Solar Canals in CA Could Save 63 Billion Gallons of Water a Year This New Crystal, Produced With Gunpowder, Is Stronger Than Diamond

If you're trying to reduce your carbon footprint, the CSIRO reckons eating insects is a good way to get your protein. But will meat alternatives like crickets ever take off? Speaking of the environment, the federal government has just committed $600 million to a new gas-fired power station in NSW but experts are warning, it's a bad call. And if you've ever made a complaint to a dating app, you might be surprised to find out that some of the moderators, or the people who deal with the complaints, are given just four minutes to assess serious complaints, like sexual assault.

Dr. Don and Professor Ben talk about the risks of eating insects. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks of eating insects.Dr. Don - not risky

Cult leader found mummified and wrapped in Christmas lights in a home. Massachusetts pizza shop owner used fraudulent PPP money to buy an alpaca farm in Vermont. Edible insect vending machines are popular in Japan. // Weird AF News is the only daily weird news podcast hosted by a comedian because I believe your daily dose of weird af stories deserves a comedic spin. Show your SUPPORT by joining the Weird AF News Patreon where you'll get bonus episodes and other weird af news stuff http://patreon.com/weirdafnews  - WATCH Weird AF News on Youtube - https://www.youtube.com/weirdafnews - check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones or http://twitter.com/funnyjones or http://facebook.com/comedianjonesy or http://Jonesy.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

What you consider food has a lot to do with where you come from. See acast.com/privacy for privacy and opt-out information.

A group of women in Botswana offer a lesson in termite cuisine. See acast.com/privacy for privacy and opt-out information.

In Cambodia, this month is high season for weaver ants and crickets. See acast.com/privacy for privacy and opt-out information.

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.

Silkworm pupae, fried and served with onions, is a popular snack in some parts of China. See acast.com/privacy for privacy and opt-out information.

Insects are an important source of protein for many societies around the world. See acast.com/privacy for privacy and opt-out information.

You know how people are always complaining about how "buggy" it is in Florida? Well, if you can't beat them...eat them! We're stretching our palate to include some edible insects. Plus, we're taking another look at this country's first Thanksgiving. Historians say there's a good argument to be made that it happened here in Florida! Support for The Zest Podcast comes from Seitenbacher Brand Natural Foods, like Muesli cereals, oils, oatmeal, energy bars, gluten free fruit gummies for the kids, organic coffee and more. Available in supermarkets, health food stores or online at Seitenbacher.com.

Two billion people can't be wrong—at least, not about the nearly 2,000 species of insects that make for good eatin' around the world. But nobody has to pitch you on the benefits of insectivory, right? Easier on the environment, full of weird nutrients, and whoa, check out that feed conversion ratio: It takes half as much food as you'd give to pigs and chickens and a twelfth as much as cattle to get the same amount of cricket protein on the far side of the abattoir.