It could quite easily be argued that we’ve recently moved out of a gluten-free diet trend and into a plant-based protein fad. So, what’s next?
“Most of the world except for North America eats insects on a regular basis. It’s totally normal, and kosher, and they taste great,” says Andalyne Tosslemire, Cambridge Butterfly Conservatory, and organizer of BugFeast.
And it may surprise you to know there are roughly 2,000 types of insects that are both edible, and, as Tosslemire says, “tasty,” adding you’ll get hints of citrus, apple, or a nutty flavour depending which type you decide to chow down on.
But, as Food Bubble host Andrew Campbell can attest, getting past that ‘ick’ factor may be the next big hurdle to see an increase in the consumption of insects in North America.
In this episode of the show, hear about edible insects and their potential rise to fame from Tosslemire, and insect farmer Jarrod Goldin.
- Farming Insects – Would you like your crickets milled or in their entirety?
- Cricket powder begins mainstream journey with foray into Loblaws
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