Among other things, would you believe … crickets as a Dai Due special?
Can’t do an all-encompassing sort of food showcase these days, especially not in Austin, without mentioning what’s going on in the entomophagy scene.
E-n-t-o-m-o-p-h-a-g-y. That’s, you know, the eating of insects – after they’ve been ground to a fine powder or left whole and cooked, often prepared in tasty new ways, often by the kind of celebrated chefs who know what they’re doing when it comes to anything edible.
We’ve covered the progress and the events of local entomophagy movers and shakers Little Herdsand World Ento in the past, and so here we check in with Little Herds’ Robert Nathan Allen to get the flour-dusted scoop on the latest – and he introduces us to the company’s incoming executive directorDan Von Pasecky.
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