Podcasts about Entomophagy

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

More restaurants in Japan are offering bugs in their dishes.日本越来越多的餐馆在菜肴中加入虫子。On a recent vacation in Tokyo, Takumi Yamamoto ate a special lunch of cricket curry and silkworm sashimi, which is usually made with raw fish. He drank a water bug cider.最近在东京度假时，山本拓海吃了一顿特别的午餐，包括咖喱蟋蟀和蚕生鱼片，这些午餐通常是用生鱼制成的。 他喝了一杯水虫苹果酒。The 26-year-old office worker is one of many people around the world with a growing interest in entomophagy, or the practice of eating insects. Bugs are slowly becoming more usable as a food source.这位 26 岁的办公室职员是世界各地对食虫现象日益感兴趣的人之一。 虫子正慢慢变得更适合作为食物来源。Yamamoto said he sometimes ate grasshoppers dipped in soy sauce as a child. In Tokyo, he ate insect foods at Take-Noko cafe, which serves many bug dishes.山本说，他小时候有时会吃蘸酱油的蚱蜢。 在东京，他在 Take-Noko 咖啡馆吃昆虫食品，那里供应许多昆虫菜肴。"It's fun to select from a wider variety of dishes," Yamamoto said. "Everything was tasty. In particular, the water bug cider was quite refreshing … like a green apple."“从更多种类的菜肴中进行选择很有趣，”山本说。 “一切都很美味。特别是水蝽苹果酒非常清爽……就像青苹果一样。”Entomophagy started to be taken seriously after the United Nations declared bugs a good source of protein to feed a growing world population. With livestock farming's effects on climate change and world hunger issues from weather and war, there has been more interest in the nutrition bugs can provide.在联合国宣布昆虫是养活不断增长的世界人口的良好蛋白质来源之后，食虫行为开始受到认真对待。 由于畜牧业对气候变化以及天气和战争造成的世界饥饿问题的影响，人们对昆虫所能提供的营养越来越感兴趣。

On this episode I talk about entomophagy. The human consumption of bugs and insects, recently Switzerland scientists. Published an article about promoting children's should eat bugs instead of chocolate. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support

In this episode Cammie and Faith discuss the history of entomophagy, their personal experiences with entomophagy, and the emerging potentials of entomology in conservation.

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.

Tastes Like Fritos. CW: Food Talk, Entomophagy, Insects, infection talk The gang discusses the matter of culinary maggots, the pros and cons of consuming the wiggly rice, and how the little fly babies, both eating them and other uses, could be our future. Music provided by Dark Fantasy Studios. [License]

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

We're bugging out with Amy Bousman, Functional Nutritional Therapy Practitioner at the Atma Clinic in Lawrence. Lyndzee and Tanna chat with Amy about entomophagy, the practice of eating insects,  to understand the role that insects can play in our evolutionary diets. Together we'll learn about entomophagy in  cultures around the world, the potential of insects to serve as the sustainable protein source of the future, and helpful tips for finding, cooking, and consuming these creepy crawlies turned culinary caches. HostsTanna Fanshier, Lyndzee RhineSourcesEat Like a Human – Dr. Bill SchindlerEating on the Wild Side – Jo RobinsonCricket FlourSustainable Protein Snacks

Do you know what entomophagy is? I'll give you a hint....ento is base for insect and pahgy is base for eating. Tune into this episode to find out more! Logo by Natalie Cervantes Music by Owen DesBles

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

Episode 51 of the Ancestral Elements Podcast looks at the practice of Entomophagy or eating insects. Learn how this practice has shaped our humanity and is poised for a big future in the current food system. Show Notes: https://ancestralelements.com/episode-51-show-notes/

You may think of insects as creepy-crawly pests. But for at least 2 billion people on the planet, they're a source of nourishment. Entomophagy, the practice of eating insects, has been around for thousands of years. But it isn't a global practice today; cuisine in Europe and the U.S. tends to exclude insects. Could that change? The culinary case for insects is a compelling one—but it's not the only one. A 2013 UN food and agriculture report proposed insect consumption as a possible solution to global food insecurity and a mitigator of climate change. Lately, efforts by scientists and entrepreneurs have pushed this agenda forward. To learn more about edible insects and what it might take for insects to take a more prominent place on people's plates, Dr. Alok Patel speaks with two entomologists and tours a Bay-Area based company specializing in protein-packed insect-based treats.

On this episode: Be Skeptical Dammit! - 3 More Logical Fallacies Environment - Yellowstone's Fiery Future Wildlife - The Value of Wasps Researched Topic - Deodorants Happy - City Explosions The sources for information shared on this episode will be posted on the social media sites.

Ferske data fra CDC viser at pandemien har ført til en generell nedgang i antall selvmord i USA. Men hvordan er ståa i Norge når det gjelder konsekvenser pandemien har hatt på psykisk helse? Jeg drøfter også etikken rundt å spise dyr - og spesielt insekter, og ser litt på syv myter for å jobbe mer effektivt. Gunnar Tjomlid om Tenk kritisk! - Foredrag i Larvik søndag 24. oktober! https://human.no/regionlag/vestfold/kalender/2021/gunnar-tjomlid-tenk-kritisk/ How to Reply to Some Ethical Objections to Entomophagy https://academic.oup.com/aesa/article-abstract/112/6/511/5567234?redirectedFrom=fulltext These 7 productivity “rules” are harmful, anti-scientific myths https://www.theladders.com/career-advice/these-7-productivity-rules-are-harmful-anti-scientific-myth... Psykisk helse og livskvalitet under pandemien https://www.fhi.no/nettpub/folkehelserapporten-temautgave-2021/del-1-9/psykisk-helse-og-livskvalitet... Selvmord og pandemi i USA https://twitter.com/tylerblack32/status/1448679788839718914?s=21

This week we are talking about entomophagy – the practice of eating insects. As humanity searches for ways to live more sustainability on this planet, some entrepreneurs are trying to […]

I had a call from a panicky mother whose toddler had apparently eaten a cockroach, are insects edible, is there any serious harm in eating them, do people eat insects, are they safe, answer to all this and some more fun facts! --- Send in a voice message: https://anchor.fm/gaurav-gupta6/message

Colah has some announcements, most notably Merch is AVAILABLE now on blkinthegarden.com

Colah has some announcements, most notably Merch is AVAILABLE now on blkinthegarden.com and supplies are limited so cop yours TODAY! This episode may not be for the faint of heart but it definitely is for the open minded as our conversation is centering entomophagy: the practice of eating insects.

As we continue our discussion about Entomophagy, we speak with Josh Galt about his philosophy regarding health and nutrition. Josh is a health advocate who shares his experience living off a vegan and insect diet, a term he coined as “Entovegan”. In this podcast he helps us break down the idea of  Entomophagy, and the many environmental and health benefits associated with eating insects. We also discuss the use of insect-derived clean beauty products.Find out more on his website: https://joshgalt.com 

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/

Have you ever considered how profoundly food has shaped who we are as a species? Julie Lesnik is a paleoanthropolgist who studies the evolution of the human diet. Her special focus is on insects as food in the past, present, and the future.  Additional Information Read more about Julie Lesnik's work and check out her book Edible Insects and Human Evolution. Follow her on Twitter: @JulieLesnik Want to try some edible insects? Here are a few places we recommend: Don Bugito Entomo Farms Looking for recipes?  Julie Lesnik's "Insect Bake-Off" recipes Chef-created recipes from the New York Times Recipes from "The Bug Chef" Call us! We've set up a voicemail line and we'd love to hear from you! Call us at ‪(707)788-8582‬ to let us know how you're doing and if there is anything you'd like to hear on this podcast.  The Leakey Foundation Origin Stories is a project of The Leakey Foundation, a nonprofit organization dedicated to funding human origins research and outreach. Support this show and the science we talk about with a tax-deductible donation.   Visit leakeyfoundation.org/donate to donate today! Every donation will be matched. Credits Host and Producer: Meredith Johnson Editor: Audrey Quinn Theme Music: Henry Nagle Additional Music: Lee Rosevere "Tech Toys" and music from Blue Dot Sessions. Sponsors This season of Origin Stories is made possible by support from Diana McSherry, Jeanne Newman, Camilla Smith, and donors like you! Get Social We'd love to connect with you on Twitter and Facebook. Please say hi and let us know what you think of the show! If you like the show, please leave us a review or rating on Apple Podcasts or wherever you listen. It's the best way to help other people find the show and we really appreciate it.

We have a strange disgust for bugs in the West. The truth is they're chock full of vital nutrients, they're economic, they resource efficient, and they can be prepared in all sorts of tasty ways. Plus, most humans have eaten them as a staple in the diet for ALL of our history. I sat down with Robert Nathan Allen, the founder and director of Little Herds, who educates kids on the value of eating bugs and supports businesses getting insect food products out to the market. This guy is awesome and we cover just about every angle of this. Listen and then get online and find some bug-based foods to order...and let us know what you think! I hope you enjoyed this conversation as much as I did- we'd love to hear what you thought. Go follow us on Instagram at @mapofeverythingpodcast and sign up for our email list at www.mapofeverythingpod.com. Cheers!

In this Ep 9 - This Is Yu - Entomophagy & Motivation we take the This Is Yu private jet for a spin around the world to bring you all the insects you can eat & their corresponding protein count. Insects are a great food resource for the Zombie Apocalypse.Carole gets busy and tells you everything she loves about Jon Favreau and chef Roy Choi's excellent Netflix show The Chef Show.Scott has a new segment called - Things That Go Crunch!Then Carole dives deep into what the hell is motivation all about, and gives you some great pointers on how to stay motivated!!!Call with your questions, that are burning a hole in your soul. Our This Is Yu Question hotline 562.291.6037Homebase is www.ThisIsYu.comInstagram is @ThisIsYuOfficalFacebook Vip Group - Facebook and search This Is Yu VIP CommunitySend us some love on Apple Podcasts - leave your comments, and we'd appreciate your 5 stars! Thanks for listening!Scott & Carole

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.

At the end of July, drawn in by an unusually green spring and our city's bright lights, millions of grasshoppers swarmed Las Vegas. Inspiration struck, and your intrepid hosts decided to catch and cook some grasshoppers for ourselves (and you, dear listeners). With the help of artists Mikayla Whitmore and Brent Holmes, we managed to trap a few dozen. Food writer Kim Foster helped us cook them up the next day. Along the way, we explore bug-eating traditions around the world, why hoppers aren't seen as food in much of the U.S., and why we might all need to take bugs-as-food a little more seriously. Oh, and we'll tell what grasshoppers taste like, too. This episode was written by Sonja Swanson, and produced by Kristy Totten and Sonja Swanson. Music by Jeremy Klewicki.

Max turns his attention to the wives dozing in the back seat of the Rig and asks about their intentions. Furiosa answers that they are simply looking for hope, while she is looking for redemption. Nux, awake in the back seat, finds a bug crawling on Capable and promptly eats it. Sometime later, the War Rig stops so Furiosa can regain her bearings. Special Guests: Gary Roby and Victoria Cope from Harry Potter Minute

"You don’t have to believe in the problem to believe in the solution. There are opportunities to make more money while solving the problem." ⁠— Hunter Lovins   What do roasted termites, crickets or grasshoppers taste like? Wasp, termites, locusts, caterpillars and ant eggs; just reading their names, trigger up a feeling of disgust for many but for some, it’s a nutritious delight!  In large parts of the world insects are a staple food source, whereas we consider it squeamish here in the Western world. EAT GRUB has come up with a sustainable solution to supply the increasing world population with protein as farmland is decreasing, by revolutionising Western food culture with insects. EAT GRUB has committed themselves to change the way people think about insects as a food source by educating the public and developing quality nutritious tasty products.  You might be seeing “grasshopper bourguignon” or “soupe de cricket” soon at a restaurant’s menu near you!  Today on Sustainable Neil Whippey and I talk about insects, the sustainable superfood that’s rich in protein. Neil eats bugs for breakfast and is on a mission to normalize eating insects. Learn what a tasty, nutritious and sustainable superfood is like as Neil talks about edible insects, the food innovation and its future.   In this episode, Neil talks about: How they came up with the idea of insects as a viable food source and business product? Who eats insects and why should too Cooking insects Adapting a new form of diet and normalizing eating insects The tasty "Cricket Energy bars" From pop-up shops to cookbooks The best way to convince people to try and eat insects How to use your money to drive the change that you want Offering nutritious snacks and going to schools to educate kids about insects How focusing on sustainable protein sources impacted the way Neil live his daily life   There's nothing to fear if you recognize this (eating insects) as a solution. Not only are you eating tasty and nutritious food but you're also helping reduce the destruction to the environment by consuming from sustainable food sources.   Mentioned on this episode: United Nations 17 Sustainable Development Goals Eat Grub: The Ultimate Insect Cookbook Natural Capitalism by Hunter Lovins, Amory Lovins and Paul Hawken Episode 150: Circular Economy for waste management with TomSzaky Episode 151: Laundry Sustainability with Todd Cline United Nations If you enjoyed this, check out episode 93: The Mushroom Revolution with Eric Jong

Nobody can buy it, but everybody can get it. The greatest cookbook in the history of edible insects is about to come alive. In this episode we interview a few of the bug cooking experts who have contributed to one of the most unique cookbooks ever published.

On this week's episode of the Sausage of Science, we chat with Dr. Julie Lesnik about human evolution and edible insects! Dr. Lesnik traces her path through anthropology to entomophagy, and shares her experiences working in the field. Dr. Lesnik is currently an Assistant Professor of Anthropology at Wayne State University, and has recently published a book on her research entitled, "Edible Insects and Human Evolution" available via the University of Florida Press. To learn more about Dr. Lesnik, check out her website with Wayne State University https://clasprofiles.wayne.edu/profile/ba6706, her website on entomophagy anthropology https://www.entomoanthro.org/about-julie.html, or get in touch with her via email- julie.lesnik@wayne.edu or twitter- @JulieLesnik

DO YOU CARE ABOUT THE APOCALYPSE? Okay cool. No matter what your diet, get this episode in your ears. Entomophagy Anthropologist Dr. Julie Lesnik -- an enthusiastic expert on bug eating -- breaks down the human past, present and future of insect cuisine for our surging population. If you're considering cutting back on meat, or if you're a vegan helping others explore more sustainable options, Dr. Lesnik will get you pumped as hell for changing mindsets. We talk about grasshopper tacos, ant omelettes, the nature of life, humane bug slaughter, water conservation, deep-fried scorpions, at-home mealworm farming, cricket chips, protein needs and the cultural biases that are literally killing us. Also: termite farts. Dr. Julie Lesnik's website, www.entomoanthro.org Subscribe to her brand new YouTube channel, Octopus & Ape To try crickets: EatChirps.com, use code Ologies10 for 10% off Chirp Chips Aly Moore's Bugible.com and EatBugsEvents.com More links at www.alieward.com Become a patron of Ologies for as little as a buck a month: www.Patreon.com/ologies OlogiesMerch.com has hats, shirts, pins, totes! Follow @Ologies on Twitter or Instagram Follow @AlieWard on Twitter or Instagram Sound editing by Steven Ray Morris and Jarrett Sleeper Theme song by Nick Thorburn Support the show.

More people in the world eat bugs than don’t eat bugs. In the United States, our repulsion to eating insects is unique. Michela Dai Zovi, author of Bugs for Beginners: The Most Complete Guide to Teach You How to Cook Insects, talks about the benefits of eating bugs and how to enjoy them. IN THIS EPISODE YOU’LL FIND OUT ABOUT: What’s a good introductory bug and why How insects can easily be integrated into your current diet The environmental impact of micro-livestock versus traditional livestock The drive behind the cookbook Where to get edible insects in the United States How other individuals and companies are making insects more accessible Michela ’s favorite way to prepare insects What she learned in Thailand Her experience introducing family and friends to eating bugs The nutritional value of insects Her recommendations on how to get started Michela ’s wish to improve the world

Alicia talks to Soleil Ho, food writer, host of B***h Media’s Popaganda podcast, and co-host of the Racist Sandwich Podcast. She’s co-authored a graphic novel about the professional and romantic life of a young chef with artist Blue Delliquanti called Meal: Adventures in Entomophagy—that’s eating insects, a field Soleil has become an expert in. They talk about the book, the tech industry’s obsession with cricket flour, and what it all means for vegans and vegetarians. Written and presented by Alicia Kennedy Produced by Sareen Patel This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Alicia talks to Soleil Ho, food writer, host of Bitch Media’s Popaganda podcast, and co-host of the Racist Sandwich Podcast. She’s co-authored a graphic novel about the professional and romantic life of a young chef with artist Blue Delliquanti called Meal: Adventures in Entomophagy—that’s eating insects, a field Soleil has become an expert in. They talk about the book, the tech industry’s obsession with cricket flour, and what it all means for vegans and vegetarians. Written and presented by Alicia Kennedy Produced by Sareen Patel

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 this "Jon Carter Classic" It looks like Timmy was way ahead of the times when he decides to start eating "Popcorn" for breakfast, because as long as there's no salt or butter added it's "Pops" approved. But in true Timmy fashion he can't stay the vegan course deciding to become his own "Orville Redenbacher" creating "Egg Syrup" and "Green Jello & Shredded Carrots" flavors! And Swami Salami is also a fan of "American Late Night Snacks" which reminds him of some of his "Entomophagy Favorites" including, "Toasted Stag Beetle" & "Boiled Buffalo Toe-Nail"! Plus his version of Good and Plenty's also known as Artificially Flavored Rocks! "The Adventures of Timmy" and "Swami Salami" from "Jon Carter's Archives" and Utah's Classic 103.5 The Arrow.  

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

Show vets and past winners Casey O'Connor and Ali Baluch return for a special conference room recorded episode of the pop culture podcast, focusing on 20 questions on Summer Blockbusters from 2017. Ali loves Dunkirk, Casey is a Guardians 2 kind of guy, and Budds struggles to understand why there's a Nut Job 2 coming out. If you saw a bunch of movies this summer, play along and see how you do!  Category Round: Genres of Film. Casey O'Connor: https://www.facebook.com/casey.oconnor.566 Ali Baluch: https://twitter.com/baluchx Word of the Week: entomophagy:  the eating of insects, especially by people Bad Ass Pop Culture Thing of the Week: TMNT Movie Storybook On This Day in 1981:  MTV premiered at 12:01am. First Video: Buggles-Video Killed the Radio Star Theme song by Frawsty:  https://soundcloud.com/frawsty SUPPORT THE SHOW! Grab some much-needed equipment off the Amazon Wishlist for Trivia with Budds.  Send in your audio rounds! Pick a topic, introduce yourself, and ask 5 questions. Then Say the questions again but with the answers. Then plug something! Record it on your phone in voice memos and send the file to ryanbudds@gmail.com and I'll insert it at the end of a future show for our Listener Rounds.  Book your next big party with Budds! Read his 60+5 Star Yelp Reviews and more at TriviaWithBudds.com.  YOU PICK THE ROUNDS, BUDDS WRITES THE QUESTIONS! Have an in-home trivia night for a super low price, totally customizable.  PARTY, EVENT, FUNDRAISER COMING UP? Book Budds for some trivia! Email ryan@ryanbudds.com for more details on how to make your event unique and fun. Hosted by Ryan Budds. For more info on all events check these sites: Click the BRAND NEW http://TriviaWithBudds.com RSVP to events for a bonus point when you show up! http://Facebook.com/TriviaWithBudds http://Twitter.com/ryanbudds http://Instagram.com/ryanbudds http://RyanBudds.com  FULL SHOW NOTES by Listener Amber McGeachy: Guests: Casey O'Connor and Ali Baluch Intro (0:34) Ryan Budds (0:43) Trivia with Budds All Stars episode (1:42) Weekend (1:52) Word of the Week (4:21)       Entomophagy - the eating of insects        especially by people.  Bad Ass Pop Culture Thing of the Week (5:16)      TMNT Movie Story Book  On This Day (6:01)       1981 MTV premiered at 12:01am       with Video Killed the Radio Star Share the podcast! (6:31) Amazon Wish List (6:33)      Help support the show  20 questions on movies from the summer  (6:58) Categories with Budds: movie genres (7:03) Biz of the Week (7:09) Listener Quiz (7:11)  Glendale, CA (7:43) Ali's fav summer movie - Dunkirk (8:28) Casey's fav - Guardians of the Galaxy 2 (8:51) Ozark (10:04) Casey wonon the first ever recorded episode of Trivia with Budds but third aired 90s WWE and Seinfeld (11:02) Ali was on the Kanye West and Jim Henson episode  Buzzword: Summer (12:22) Casey - 9  Ali - 6  Amber - 1  Categories with Budds 3pts (28:25)      Movie Genres  Ali wins and ties it up!  Plugs (31:52) Ali- @baluchx on twitter Casey casey.oconnor.566 on FB             @casey_oconnor on twitter  Listener Quiz (34:06) 5 questions from "Matthew McConaughey" on Matthew McConaughey from Vicbutero.com Biz of the Week (36:25) Ross Harrid fixmyphotobro.com Rate. Review. Subscribe. (37:25) Disney episode next week.  Send audio files with your five questions to be on the show.  Call the Trivia with Budds Hotline (424)265-1212 

Entomophagy is the practice of eating insects. We talk to a scientist from Ghana who has one mission: to put edible insects on every dining table around the world in the next 10 years. Interviewee: • Jacob Anankware, Post-doctoral Scholar in environmental sciences and Founder and CEO, AnePaare Farms. Credits: Interviewer: • Isa Kujawski Producers: • Isa Kujawski • Andrew Jones • Zak Rosen • Sivan Yosef (executive producer) Editor: • Zak Rosen Music: • Free Music Archive

Jonathan from the podcast Arthro-Pod joins the TWiPerati to solve the case of the Peruvian Woman With Inguinal Insect Bite, and discuss warm autoimmune hemolytic anemic that develops after babesiosis. Hosts: Vincent Racaniello, Dickson Despommier, and Daniel Griffin Guest:  Jonathan Larson Become a patron of TWiP. Links for this episode: Jonathan Larson (Twitter, Google Plus) Arthro-Pod podcast Warm hemolytic anemia after babesiosis (NEJM) Tickborne diseases of the US (CDC) Image credit Letters read on TWiP 131 This episode is brought to you by Blue Apron. Blue Apron is the #1 fresh ingredient and recipe delivery service in the country. See what’s on the menu this week and get your first 3 meals free with your first purchase - WITH FREE SHIPPING - by going to blueapron.com/twip. Case Study for TWiP 131 Thailand. 39 yo man reports 7 months of coughing up bright red blood, several times with mucus. Otherwise feels well. Big fan of salted crab som tum. Fisherman, lives with family. Healthy, no past med/surg problems. No meds. On seeing him: afebrile, chest xray abnormal: area of increased opacification. Not a smoker. No toxic habits. Send your case diagnosis, questions and comments to twip@microbe.tv Music by Ronald Jenkees

In this episode of the Foodcast we explore the world of edible insects. Insects have been part of the human diet since prehistoric times and they're still eaten by many cultures in the world. But in much of the developed western world, they're taboo. Meanwhile, our demand for protein is skyrocketing and our existing agricultural system can't meet the demand and is crapping all over the environment. The answer? Bugs. In this episode we explore why you might consider trying some edible insects, we talk to an expert chef who focuses on insect eating and your host samples a few insect products. 00:27     Introduction 01:30     Rant - The Case for Edible Insects 05:23     Interview with Entomophagy Chef, Don PV 31:38     Stunt - Sampling Edible Insects 44:34    Wrap Up For complete show notes including videos, recipes, vendors and contact info go to  http://www.daveyhwellness.com/foodcast/bug/

This week on The Main Course without Patrick Martins, host Phil Gilmour is joined in the studio by Don Peavy, aka Chef PV, host of the new web series "Buggin' Out with ChefPV." Insects offer a great feed-to-food conversion efficiency, somewhere in the neighborhood of four times better than modern meat production, and can be 'farmed' using a fraction of the resources, while avoiding a slew of environmental issues, which means that entomophagy might have an important role to play in the creation of a more sustainable and secure food system.

This one was recorded a couple months ago during the aftermath of the Oregon Stand-Off. We were still figuring out the new microphones at the time so it's a little rough but we cover some interesting ground regarding public land utilization. There's also a bit of sadness at the end of this one, which is part of why we've taken our time posting it. So here's a Lane and Tristan talking about public lands, eating crickets, and remembering a good man.

ReWild Yourself Podcast is BACK, and we couldn’t think of a better way to kick off Season 2 than with the zany and lovable Bug Chef, David George Gordon. David is the award-wining author of The Eat-a-Bug Cookbook and has been designing delectable insect dishes for quite some time. With spring upon us (in the Northern Hemisphere), the opportunity to forage insects is drawing near, so now is the time to familiarize yourself with this ancient practice. In this interview, David shares some fascinating facts on the history of entomophagy, as well as some practical advice for getting started with eating (and enjoying!) insects. EPISODE BREAKDOWN: How David got into entomophagy Why does our culture find bugs so repulsive? Entomophagy throughout history Organically raised insects The sustainability of raising insects for food Cooked vs. raw — do we need to worry about parasites? Tips for catching and cooking insects Cooking tarantulas How has entomophagy changed over the years? David’s thoughts on the future of our species

For some, eating insects sounds strange. But for many, insects are everyday staples and sometimes treasured delicacies. The lab is in the midst of a 3-year project that aims to learn from cultures around the world and explore the gastronomic potential of insects. The project, Discerning Taste: Deliciousness as an Argument for Entomophagy, is funded by the Velux Foundation. Our first insect story takes place in the lush hills of central Uganda, in an area called Kisoga, west of Kampala. Voices: Josh Evans, Ben Reade, Tom Lugeba, and Rogers Sserunjogi Music: Strobe Lights by King Pleaxure Field Audio from Andreas Johnsen

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

This week the Deep Pod Cuts Crew Zach Bain, Ryan Pierannunzi & Bill Fryer "uncover" a new hidden gem of a podcast, "Daddy's Little Food Blog". "Daddy's Little Food Blog" is a wacky Tuscaloosa, Oklahoma based food podcast hosted by "Teddy Auerbach" and his colorful guests "Comah" and "Eric Pinkerton" in which they discuss Entomophagy (the practice of eating bugs), radishes and the evils of Banana Republic's polo shirts. If you dig improv, you will dig "Deep Pod Cuts"

Entomophagy is eating bugs!! Come learn about the crunchy critters that could potentially save the world hunger problem!

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

Entomophagy -- the practice of eating insects -- is common outside of Europe and North America. Despite cultural taboos, you've probably eaten insects without knowing it. Check out our HowStuffWorks podcast to learn more about entomophagy. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Entomophagy -- the practice of eating insects -- is common outside of Europe and North America. Despite cultural taboos, you've probably eaten insects without knowing it. Check out our HowStuffWorks podcast to learn more about entomophagy. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers