Showing 51 Result(s)

Washington Post: Waiter! There’s a bug on my plate

By Rachel Feltman December 1, 2016 Washington Post When the North American Edible Insect Coalition had its first meeting, in Detroit in May, many observers speculated that the newly formed group of cricket-chomping enthusiasts was set to swarm Washington. Several news outlets reported that insects, which aren’t explicitly listed on the Food and Drug Administration’s …

To access this post, you must purchase Basic Membership.

SENSbar: Why killing crickets is morally ok

By Radek August 4, 2016 SENSbar.com I think most people would agree that harming anything that can suffer or feel pain is a negative thing. Unfortunately, our current food and agricultural industries contributes to this bad practice regularly. So what can a person do if she wants to reduce the inhumane treatment of animals while …

To access this post, you must purchase Basic Membership.

Table Magazine: Chicken, Cricket or Fish?

Story by Drew Cranisky // Photography by Adam Milliron August 2016 Table Magazine Most restaurateurs spend a lot of time trying to keep bugs out of the kitchen. Don Mahaney, on the other hand, spends his time thinking about new ways to bring them in. Mahaney is the owner of Scratch Food & Beverage, a …

To access this post, you must purchase Basic Membership.

It’s Hot In Here: BUG APPÉTIT!

March 25, 2016 It’s Hot in Here Did you know that insects form part of the traditional diet of an estimated 2 billion people on the planet? And that even those of us who actively avoid all contact with bugs can’t avoid ingesting a pound or two of flies, maggots, and other bugs without knowing it every year? Insects aren’t …

To access this post, you must purchase Basic Membership.

91.3WYSO: In an Era of Scarcity, Water is Now a Major Economic Driver

By JULIE GRANT (THE ALLEGHENY FRONT) MAR 2, 2016 WYSO In a world facing growing problems with water scarcity, the Great Lakes region could be poised to draw businesses—big and small—from other parts of the country. But despite the region’s vast quantities of freshwater, water quality can’t always be taken for granted. One example: Big Crickets …

To access this post, you must purchase Basic Membership.

WFMY News 2: Pittsburgh Culinary School Is Cooking With Crickets

Dave Crawley WFMY News 2 January 17, 2016   Pittsburgh, PA — Chef Shawn Culp and culinary students at the Art Institute of Pittsburgh prepare a four course meal. Common ingredient? Crickets. “What we have here basically is culinary entomology,” says Culp, the chairman of AIP’s culinary department. Frozen crickets were shipped here by Big Cricket …

To access this post, you must purchase Basic Membership.
Support