cricket food

 

When you’re on the frontier of food — a land full of experimentation — sometimes you have to sleep with the lights on.

Jakub Dzamba, a Ph.D. candidate at McGill’s architecture school, was experimenting with farming crickets in his Montreal apartment about a year and a half ago. He’d glued together plastic bottles into a contraption capable of storing the insects.

One day Dzamba and his wife returned from a weekend trip to find a heat lamp had melted a hole in the mechanism. Crickets were everywhere.

“I ran in there, I didn’t have anything else, so I just took my shoe and killed as many of them as I could,” Dzamba recalled. “My wife almost beat the crap out of me.”

 

READ THE FULL ARTICLE ON THE WASHINGTON POST

 

 

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