If we all ate insects, the world would be a better place. Say goodbye to confined animal feeding operations and hello to cricket burgers; surely America’s bacon fetish will fade away once we acquire a taste for fried caterpillar. That’s the storyline, anyway.
The reality, however, is that the subject of insects-as-food has garnered millions of hits on foodie blogs, but few takers in the grocery store. Not that it’s not a great idea, but farming insects for other purposes — fiber, dye, pest predation and as food for the animals that we do choose to eat, for example — has millennia of history behind it and constitutes a small, but enthralling, farming subculture.
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