The idea may be hard to swallow, but crickets and mealworms will likely be part of our sustainable food future

In the Mexican state of Oaxaca, crispy, chili-spiced chapulines (grasshoppers) are a common bar snack. Bee and wasp larvae are part of the indigenous cuisines of Taiwan and Japan. Stir-fried beef and ants is a traditional Khmer dish in Cambodia, witchetty grubs have sustained many generations of Aboriginal Australians. Insects, after all, are a source of sustainable protein.

Here are a number of new companies and products trying to make eating insects a more palatable prospect in the West, where the idea of ingesting “creepy crawlies” is still fairly taboo.

 

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