hen the taster bolts after trying a cookie with cricket flour, it is not the best sign for a hot new food category. At age 7, he’s the target eating demographic.
Observing an animal before it becomes a meal often means some “up close and personal” time with a squawky chicken or a jumpy salmon. I target crickets as the au courant ingredient for energy bars (Chapul), and cookies (Bitty Foods). But my transparency about baking ingredients at home contrasts with the near-total opacity of the industry that’s supplying me with them. All my polite, professional requests to observe food-grade European domestic house crickets (Acheta domesticus) and banded crickets (Gryllus sigillatus) have yielded only denials. Getting in to see the crickets where they are raised and processed is tougher than getting through customs with my raw milk cheese.
Charles Wilson, the co-author (along with his mom, Susette) of the comprehensive cookbook All Cricket, No Bull is also founder and CEO of Cricket Flours. His favorite crickety recipes for families? Spicy baked peppers, a “salad dressing with nutrients,” and a hazelnut liquor cake. Wilson got into cricket flours when he had health problems and wanted alternative protein sources. He says that 1 pound of 100 percent pure cricket flour contains 5,500-6,000 crickets, a fact that would impress my son — assuming I can ever get him back to the tasting table.
READ THE FULL ARTICLE ON SF WEEKLY