Tarantula tempura, monsieur? Scorpion scallopini, madam? And for dessert, a cricket brownie, perhaps? Or might you prefer the crickets dipped in the chocolate fountain?
These and other delicious “buggy” samples await at the Hawkers Market Feb. 28, at 188 Kingsway.
David George Gordon, the so-called “Bug Chef” from Seattle will be a guest among the 40-strong collection of local food hawkers.
Gordon was invited to break down the ick factor when it comes to North American attitudes to eating insects. Most countries in Africa, the Americas, Asia and even 11 in Europe are entomophagous, or have insects in their diet, but North Americans remain aggressively squeamish.
Yet insects pack a lot of protein, fibre, good fats, minerals and take far less energy to farm, producing much less greenhouse gases than meat production.
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