entomophagy

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It’s a few hours before a large dinner in San Francisco.

Some chefs are chopping zucchini and beating eggs. At her station, Monica Martínez opens a FedEx box, overnighted and stuffed with hundreds of her favorite ingredient: crickets.

“It’s really tricky because as soon as you open the box, they start jumping all over. Ah, they’re fast,” Martínez said.

It’s these bugs that Martínez, a 36-year-old artist and chef from Mexico City, hopes will convince people to consider insects a viable food source, instead of something gross. Tonight’s dinner will also test Martínez’s new experiment she’ll debut in San Francisco, called Don Bugito.

 

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