Future Food Salon SeriesPress Coverage Aruna Antonella Handa, PhD Alimentary Initiatives, Director, Future Food Salon Group. Elke Grenzer, PhD Culture of Cities Centre, Director, Future Food Salon Group. +1.416.606.0799
[email protected] Alimentary Initiatives 720 Bathurst St. Toronto, ON Canada M5S 2R4 April 19, 2013 at 10:15 am A “Future Food Salon” Puts Bugs on the Menu Curious eaters gathered for a chance to taste the future. And the future tastes like crickets. By Jess Davidson Typically, the sound of crickets at an event means it’s a less than stellar one. But at Thursday’s Future Food Salon, the little insects were the stars of the evening. Held at Gallery 345, the Alimentary Initiatives and Cultures of Cities Centre event was focused on the future of food, with a heavy emphasis on entomophagy—which, for the uninformed, is the eating of insects. By the year 2050, the world’s population is expected to reach nine billion people. This means more mouths to feed, and more clearing of land to support food production. The amount of land necessary to feed one North American person meat for just one year, for example, is 549 square metres, according to research compiled by the Future Food Salon’s keynote speaker, Jakub Dzamba, a McGill PhD student and cricket connoisseur. Livestock, such as cows, pigs, chickens, and other animals we raise for meat and dairy, require—in addition to vast amounts of land—water, energy, and feed. Because of this, insects are emerging as a viable alternative to livestock consumption. Bugs are already being eaten in other parts of the world, including places as close to home as Oaxaca, Mexico. According to Dzamba, these creepy crawlies have benefits beyond the environmental. They also pack a protein-filled punch. “They actually have a protein content similar to beef,” Dzamba said while touting the benefits of cricket consumption. “Plus, the fibre content is much higher.” Because the shells of crickets aren’t digestible, they pass through the digestive tract, making them a good source of insoluble fibre. With this in mind, Dzamba recommends eating crickets ground and added as protein powder to a variety of dishes. Aruna Handa of Alimentary Initiatives counts herself as an insect-eating enthusiast. She also sees the wider benefits of entomophagy. “Insects are so tasty, they’re so sustainable, they’re so versatile for cooking,” she said. “And we wanted to celebrate that.” Guests at the Future Food Salon were offered a tasty spread of cricket-based dishes. The bugs came intact, spiced, and dry-roasted, but were also presented in canapés prepared by Urban Acorn Catering, as well as atop cookies. Cookie Martinez had prepared an even more daring dessert option: crickets drizzled in chocolate. Urban Acorn Catering chef Daniel Holloway cut his cricket teeth only weeks ago, but found them easy to use in dishes. “They have the consistency of popcorn, and the taste of almonds, so I found them very easy to work with.” The canapés he and co-owner and chef Marie Fitrion prepared for the salon included “Chick & Chirp” burgers, which consisted of chickpea patties made with cricket flour; buckwheat crepes stuffed with pickled cabbage, dried crickets, and rhubarb; and a garbanzo blini with carrot mousse, which was the “buggiest” of all the options, with several whole, roasted crickets on top of each mini chickpea pancake. If causal observation can be considered an adequate gauge, it seems that the future is not far off, at least for Toronto. Salon guests happily munched cricket-laced and -topped dishes throughout the evening, many (this writer included) going back for seconds, thirds, and fourths. All photos courtesy of Urban Acorn Catering. Insects for dinner? UN recommends eating bugs for nutrition, environment Frances D'Emilio, The Associated Press Published Monday, May 13, 2013 7:12AM EDT Read more: http://www.ctvnews.ca/sci-tech/insects-for-dinner-un-recommends-eating- bugs-for-nutrition-environment-1.1278711#ixzz2kYbNvime ROME -- The UN has new weapons to fight hunger, boost nutrition and reduce pollution, and they might be crawling or flying near you right now: edible insects. The Food and Agriculture Organization on Monday hailed the likes of grasshoppers, ants and other members of the insect world as an underutilized food for people, livestock and pets. A 200-page report, released at a news conference at the UN agency's Rome headquarters, says 2 billion people worldwide already supplement their diets with insects, which are high in protein and minerals, and have environmental benefits. RELATED LINKS UN FAO -- Edible insects Future prospects for food and feed security PHOTOS Dried insects and insect spices are displayed at the Wellcome Collection in London, Tuesday, April 23, 2013. (AP Photo/Kirsty Wigglesworth) Keeper Dave Clarke is seen in silhouette as he holds a Jungle Nymph stick insect at London Zoo in London, Wednesday, Jan. 4, 2012. (AP Photo/Kirsty Wigglesworth) Insects are "extremely efficient" in converting feed into edible meat, the agency said. On average, they can convert 2 kilograms (4.4 pounds) of feed into 1 kilogram (2.2 pounds) of insect mass. In comparison, cattle require 8 kilograms (17.6 pounds) of feed to produce a kilo of meat. Most insects are likely to produce fewer environmentally harmful greenhouse gases, and also feed on human and food waste, compost and animal slurry, with the products being used for agricultural feed, the agency said. Currently, most edible insects are gathered in forests and what insect farming does take place is often family-run and serves niche markets. But the UN says mechanization can ratchet up insect farming production. The fish bait industry, for example, has long farmed insects. Insect farming is "one of the many ways to address food and feed security," the food agency said. "Insects are everywhere and they reproduce quickly," the agency said, adding they leave a "low environmental footprint." They provide high-quality protein and nutrients when compared with meat and fish and are "particularly important as a food supplement for undernourished children," it said. Insects can also be rich in copper, iron, magnesium, manganese, phosphorus, selenium and zinc, and are a source of fiber. The agency noted that its Edible Insect Program is also examining the potential of arachnids, such as spiders and scorpions, although they are not strictly speaking insects. University biologists have analyzed the nutritional value of edible insects, and some of them, such as certain beetles, ants, crickets and grasshoppers, come close to lean red meat or broiled fish in terms of protein per gram (ounce). But are they tasty? The report noted that some caterpillars in southern Africa and weaver ant eggs in Southeast Asia are considered delicacies and command high prices. And some people who might not entertain the thought of consuming insects might already be eating them. Many insects are ingested inadvertently. Read more: http://www.ctvnews.ca/sci-tech/insects-for-dinner-un-recommends-eating- bugs-for-nutrition-environment-1.1278711#ixzz2kYb1ic6F. !"#$%& ()&* $% +"%","- 8y Lynn ues[ardlns | engllsh[rclneL.ca Wednesday 13 May, 2013 LlsLen: The United Nations is encouraging people to eat more insects but it’s noL clear Canadlans are ready Lo Luck ln. 8ugs are nuLrlLlous and Lhey are much beLLer for Lhe envlronmenL Lhan are anlmals accordlng Lo a reporL by Lhe lood and AgrlculLure CrganlsaLlon. CerLaln beeLles, anLs, crlckeLs and grasshoppers come close Lo lean red meaL or brolled flsh ln Lerms of proLeln per gram, sLudles suggesL. © 1homas Calame/lAC/AssoclaLed Þress 2 bllllon people currenLly eaL bugs llke crlckeLs, beeLles and grasshoppers. 1he reporL noLes some caLerplllars ln souLhern Afrlca and weaver anL eggs ln SouLheasL Asla are prlzed and feLch hlgh prlces. Eating insects is not common in Canada but it’s getting more popular, says Jakub Dzamba . He is an architecture student at McGill University who is developing cricket farm systems. He’s working on one LhaL could be used aL home. “I came up with a cricket farm that basically herds crickets from one farm to another,” said Dzamba. “…The reason for that is to get the crickets away from their own waste and that keeps them cleaner.” 1he Lransfer occurs wlLh a sysLem of levers and ls escape-proof so Lhe crlckeLs sLay Þage 2 of 7LaLlng bugs ln Canada? 2013 -11 -11hLLp://www.rclneL.ca/en/2013/03/13/eaLlng -bugs -ln -canada/ conLalned. 1he farm sysLems wlll cosL beLween 200 and 300 dollars. CurrenL crlckeL farms are geared for ralslng bugs for peLs and do noL operaLe aL hlgh enough hyglenlc standards. For those who don’t want to raise bugs in their own fridges they can go on line and order Lhem from suppllers ln Lhe u.S. A renderlng of Lhe envlsloned Caxaca, Mexlco crlckeL- farmlng unlL. © 8ender by !akub uzamba 1he farms are however llkely Lo be a blg hlL ln Caxaca, Mexlco where people are experlenclng food securlLy lssues. A famlly could buy a farm and [usL use Lhelr own klLchen blo wasLe Lo feed Lhe crlckeLs. 1hey could elLher sell Lhe crlckeLs or use Lhem as food. lrled crlckeLs are a popular food lLem Lhere. noL many Canadlans eaL lnsecLs buL uzamba Lhlnks more are becomlng open Lo Lhe ldea. Pe works wlLh 1oronLo Chef naLhan lsberg who has crlckeLs as a regular lLem on Lhe menu aL hls resLauranL and has prepared Lhem aL oLher eaLerles as well. Canadlans also have Lhe chance Lo LasLe lnsecLs aL luLure lood Salons . 1hese are evenLs organlzed by a company called AllmenLary lnlLlaLlves whlch promoLes lnnovaLlve foods. 8ugs for food are good for Lhe envlronmenL because Lhey emlL far fewer greenhouse gases Lhan do meaL anlmals. 1hey also need only Lwo kllos of feed Lo produce one kllo of lnsecL mass. ln comparlson, caLLle requlre 8 kllos of feed Lo produce one kllo of meaL. lnsecLs can be frled, bolled, baked and ground up for use as flour or oLher elemenLs ln dlfferenL food preparaLlons. Canada puts insects on the menu Sustainable food campaigners want people to eat bugs, but some may find it hard to stomach. Last Modified: 01 Jul 2013 11:46 http://aje.me/16Jv9de Sustainable food campaigners want to introduce a new feature on our menus - insects. They are small and packed with nutrition, but some may find them hard to stomach. Al Jazeera's Daniel Lak reports from Toronto, Canada. What Eating Crickets Is Really Like A seven-item hors d'oeuvres tour through the wonders of bug- eating By Dan Nosowitz Posted 08.15.2013 at 12:30 pm 10 Comments Mmm, Cricket Crostini Dan Nosowitz View Photo Gallery The Future Food Salon describes itselI as "a celebration oI Iood in an arts-soaked setting that explores with enthusiasm what we will be eating in the Iuture." This is not untrue! But it would be perhaps more descriptive to say the Future Food Salon is like a book reading at which you eat bugs. Lots oI bugs. I headed out to the Iar west side oI Manhattan yesterday evening, to one oI the many airy, modern, vaguely industrial event spaces that seem to be all there is between 18th and 34th Streets, west oI 10th Avenue. Given that I don't think anyone can actually !"#$ out there, I think I've spent about as much time as anyone in that part oI town; in addition to art galleries, it's where tech companies introduce and demo new gadgets, and, I guess, it's where you'd go to see Andrew W.K. get zapped with a million volts oI electricity. But yesterday I was going to eat bugs, not play with new cellphones. The event was cheerIul and moderately drunk; the bartender was pouring, like, completely Iull-to-the- brim glasses oI wine, possibly to counter any trepidation the guests had about eating toIIee that was intentionally covered with bugs. The hosts were a mixture oI Future Food Salon people (enthusiastic Torontonians) and do-gooders interested in promoting sustainable bug-eating (mostly Irom Austin, Texas), and the guests were a nice mix oI journalists, photographers, NYU students who had come out to see the panels that preceded the tasting, and a Iew excessively stylish people who looked like they'd wandered in oII the street and might be heading to eight or nine gallery openings aIter this. I was there Ior the bugs. The eating oI insects as Iood is called, sort oI clinically and unappetizingly, "entomophagy." It's not unusual outside oI North American and Western Europe; in Mexico, Ior instance, chapulines, or grasshoppers, are a Iavorite bar snack and taco Iilling. But here, eating bugs is pretty much limited to reality TV shows. That could change, as we're looking at a near-inevitable Iood crisis brought on by Iactory Iarming. Factory Iarm animals, like cows, pigs, and chickens, consume massive amounts oI grain, water and land, and require the deIorestation oI huge swathes oI the planet. A 2009 study estimated that Iactory livestock is responsible Ior 50 percent oI the world's man-made greenhouse gases. It's no surprise, then, that scientists and others have been looking to alternatives, Irom lab-grown meat to, well, bugs. A Cricket Coop For Your Home Dan Nosowitz Entomophagy has a lot going Ior it. Bugs are high in protein, so they're a good replacement Ior mammal or bird meat. They eat less Iood, reduce our need Ior pesticides (because, um, that would kind oI deIeat the point), and contribute minimal greenhouse gases. Many types oI insects (like mealworms) don't even require water, since they get enough Irom their Iood. Insects are also easy to raise at home, and don't take up much space. At the Future Food Salon, I was shown a mockup oI an in-house cricket enclosure, designed to be placed on your counter next to your microwave and toaster oven (pictured above). It worked pretty much like a tiny chicken coop--a cricket coop, you might say. Click through to the gallery Ior a seven-item hors d'oeuvres spin through the wonders oI bug-eating. What Eating Crickets Ìs Really Like By Dan NosowiPosted 08.15.2013 at 12:30 pm Chapul Bars Dan Nosowitz ChapuI, a company that started out on Kickstarter, makes a few kinds of dense bars that use cricket flour. Cricket flour was used in several of the baked goods Ì ate at the event; it's made by roasting and then grinding crickets into a fine flour. Ì ate two kinds of Chapul bars: the Chaco, which is peanut butter and chocolate, and the Aztec, which includes dark chocolate, coffee, and cayenne pepper. They had the consistency of an energy bar or, well, a health bar: dense, sort of fudgy but much more dry. The Chaco Ì didn't much like; that typical energy-bar texture isn't one of my favorites and the Chaco is very mild in flavor, with the peanut butter barely noticeable. The Aztec, on the other hand, had lots of flavor! Big flavor! The cayenne comes on late, but it was definitely there, and the coffee and dark chocolate added a nice smokiness that Ì didn't expect. Ì didn't taste anything particularly cricket-y about the Chapul bars, but energy bars are always looking to add protein, and flavor isn't necessarily the first priority, so cricket flour makes a lot of sense: not much flavor, but a big wallop of protein. Fat Turkey Cricket Petits Fours Dan Nosowitz Fat Turkey, an Austin, Texas-based chocolatier, brought some lovely chocolate coins to the event...with big, fat crickets on them. They're dark chocolate, with a few chopped walnuts (correction: these were carameIized cocoa nibs) and one big cricket laid right on top. These Ì liked a lot, although the crickets seemed mostly unnecessary. The chocolate had just the right balance of sweet and bitter, with a very nice mouthfeel--not too melty, not too firm. The cricket wasn't noticeable at all; Ì poked it with my finger and found that it was soft and pliable, so the pleasant crunch of the coin was due only to the walnuts. Still, Ì suppose it adds a bit of protein--and shock value, if you're into that kind of thing. Chocolate Chip Cricket Cookies Dan Nosowitz Oh man. These are my favorite of all the treats, by far. They are SCRUMPTÌOUS. Made by an Austin baker named Emily Breedlove and brought to the Future Food Salon by an Austin-based non-profit called Little Herds, the cookies--made with cricket flour--are crispy, rather than gooey, dense but moist, and, best of all, heavily salted. They're damn good cookies, cricket flour or not; Ì convinced a dubious NYU student next to me to try them and his gross-out and delight levels seemed to even out a little bit. Robert Nathan Allen from Little Herds tells me that the bakers have told him the cricket flour is easy to work with, but "slightly oily, like safflower seed flour." So the bakers can actually take out some of the fat and sugar they'd normally put in the cookies! Ì didn't notice, either; these cookies aregood, though Allen tells me the cookies aren't commercially available. Cricket Brittle Dan Nosowitz The cricket brittle, like a few of the upcoming treats, was made by Cookie Martinez, a Toronto-based cook. When Ì make brittle, Ì use nearly equal parts butter and sugar, but Cookie's "crittle" was made of exclusively sugarcane. That lent it a very pleasant toasted flavor, almost like mildly burnt marshmallows, but the texture ended up a bit stickier and gooier than Ì like my brittle. Ìt wasn't, well, brittle enough in texture. But it was topped with crickets and chopped almonds and tasted pretty great, and Ì find it hard to get too upset about roasted sugar. Cricket Falafel Kabobs Dan Nosowitz Cookie Martinez also brought the cricket kabobs, which beg the question: for alliteration's sake, should they be "kricket kabobs" or "cricket cabobs"? The small skewer included a cherry tomato, a few pieces of yellow bell pepper, and a sort of cricket fritter, which was essentially a falafel using ground crickets instead of chick peas. Ìt was served with a guava-based dipping sauce--a little sweet, a little sour, a little spicy. Ì actually loved the idea of the cricket falafel, but they were made a little too far in advance so were kind of limp when they should have been (and Ì'm sure were, when they were first made!) crisp. The texture of the falafel was finer than a chick pea falafel, but none the worse for it. The taste was fairly mild, a little nutty, but Ì think it would have taken to some heavy spicing pretty well. Ì'd have liked it even more with some tahini and sriracha. Cricket Crostini Dan Nosowitz The cricket crostini is another Cookie Martinez creation: a crisp piece of cracker-like bread topped with a mushroom and herb pâté and finished with a few bits of chives, a segment of cherry tomato, and a whole cricket. The pâté was almost like a duxelles, a strongly spiced mushroom paste that Ì liked a lot. Duxelles is an easy preparation to mess up; it's often bland. But this one was really well-spiced, nice and bright and flavorful--although it didn't, Ì found out, have any cricket in it at all. The cricket on top was bold aesthetically, but had very little flavor or texture; usually the cricket adds a little bit of texture or nutty flavor to the dish but Ì didn't taste much of anything this time. Still, pretty good! Cricket Bar Snacks Dan Nosowitz Next to the bar were two bowls of crickets. They were prepared like Mexican chapulines, or grasshoppers: deep-fried, heavily salted, meant to be eaten while drinking booze. They're a low-fat, high-protein substitute for nuts or popcorn or pretzels. Ìt's sort of intimidating to just grab a whole cricket and chomp down on it, but the girl at the bar poured me a glass of wine right up to the brim, so Ì was feeling cheerful and adventurous, and the cricket actually wasn't bad at all! Ì expected it to be crispier, but the flavor is really quite delicate and nice: a touch of umami, a touch of nuttiness, and salt. Ì think it might be better with heavier spicing, since the cricket doesn't taste like much by itself; Ì'd have loved a chili-spiced cricket with some lime to squeeze over it. But Ì think the Future Food Salon wanted us to really taste the cricket, which makes sense. Oh, and the legs stick in your throat a little bit going down. Click here to print WouId you Iike some crickets with that? How six-Iegged snacks have New York foodies aII abuzz - AND they're a great source of protein By Margot Peppers PUBLISHED: 17:12 GMT, 16 August 2013 | UPDATED: 17:34 GMT, 16 August 2013 Crickets have long been a delicacy in Mexico and parts of Asia and Africa, and now the six-legged critters have made their way to the U.S. as the latest trendy barsnack of choice. At the Future Food Salon in New York on Wednesday, the bugs were served up in every style - sprinkled on toffee, spread into pate, and skewered on toothpicks to dip in cocktail sauce. According to Gothamist writer Scott Lynch, not only do they make for deliciously crunchy treats, but they are also a nutritional source of protein, and may well replace meat in our diets in the future. Page 1 oI 6 Would you like some crickets with that? How six-legged snacks have New York Ioodi... 2013-11-14 http://www.dailymail.co.uk/Iemail/article-2395743/Would-like-crickets-How-legged-... Among the snacks on offer was Cricket Crostini, which consisted of a single bug placed on a piece of toast spread with pate. While the insect apparently added a crunch to the salty hors d'oeuvre, Mr Lynch notes that the taste of the cricket was mostly overpowered by the pate it sat on. Cricket 'Falafel' skewers were served up on toothpicks, and for dessert, guests indulged in super sweet Crittle - chocolate covered bugs sprinkled with pieces of toffee. The least dressed-up snack were two bowls of dried whole crickets - one salted, one plain - complete with legs, antennae and eyeballs. And while they may not have had the most appetizing appearance, Mr Lynch says the crickets tasted much better than they looked. 'The flavor was subtle, maybe a little nutty,' he writes. 'But the texture was satisfyingly crackling, and it did the bar-snack trick.' CuIinary critters: At the Future Food SaIon in New York on Wednesday, crickets were served up in every styIe - sprinkIed on toffee, spread into pate, and skewered on toothpicks to dip in cocktaiI sauce Page 2 oI 6 Would you like some crickets with that? How six-legged snacks have New York Ioodi... 2013-11-14 http://www.dailymail.co.uk/Iemail/article-2395743/Would-like-crickets-How-legged-... A IittIe unappetizing: The Ieast dressed-up snack were two bowIs of dried whoIe crickets - one saIted, one pIain - compIete with Iegs, antennae and and eyebaIIs Page 3 oI 6 Would you like some crickets with that? How six-legged snacks have New York Ioodi... 2013-11-14 http://www.dailymail.co.uk/Iemail/article-2395743/Would-like-crickets-How-legged-... The event was a celebration of entomophagy - the official term for the eating of insects - and was aimed at promoting crickets as a viable, more eco-friendly, new source of protein. According to Jakub Dzamba, a McGill PhD student and the speaker at the event, the farming of cows, pigs and chickens will be replaced with large-scale cricket farming in the future. 'The fIavor is subtIe, maybe a IittIe nutty, but the texture is satisfyingIy crackIing' This is because farm animals eat large amounts of our natural resources like grain and water, which has added to the earth's deforestation. What's more, Gothamist cites a study which found that factory-farmed livestock are responsible for 50per cent of man-made greenhouse gases around the globe. Bugs, on the other hand, require little to no food or water to live, and some are also believed to provide nearly double the protein as meat. 'They actually have a protein content similar to beef,' Mr Dzamba said at another Future Food Salon event in Toronto, Canada. 'Plus, the fibre content is much higher.' Sweet tooth: For dessert, guests induIged in 'super sweet' CrittIe - chocoIate covered bugs sprinkIed with pieces of toffee Nutritious: The event was a ceIebration of entomophagy - the officiaI term for the eating of insects - and was aimed at promoting crickets as a viabIe new source of protein Page 4 oI 6 Would you like some crickets with that? How six-legged snacks have New York Ioodi... 2013-11-14 http://www.dailymail.co.uk/Iemail/article-2395743/Would-like-crickets-How-legged-... The future of food: According to Jakub Dzamba, the speaker at the event, the farming of cows, pigs and chickens wiII soon be repIaced with Iarge-scaIe cricket farming Page 5 oI 6 Would you like some crickets with that? How six-legged snacks have New York Ioodi... 2013-11-14 http://www.dailymail.co.uk/Iemail/article-2395743/Would-like-crickets-How-legged-... For those not quite ready to take the plunge into whole bug-eating, Mr Dzamba recommends eating them ground and used as a protein powder in drinks and dishes. While crickets haven't quite made it to mainstream menus, there are a number of restaurants around the country that serve them up. Ìn New York City, for instance, the bugs are served on a tostada topped with avocado at Antojeria La Popular in Nolita, and atop a pina colada-style cocktail at White & Church in Tribeca. Another beneficial side effect of the regular consumption of insects is that it will cause us to cut down on our use of pesticides. Also on show at the Future Food Salon was a mock-up of a cricket enclosure - a sort of chicken coop for crickets designed to farm the insects at home. Read more: · Photos: Cricket Canapes A Hit At · What Eating Crickets Ìs Really Like Find this story at www.dailymail.co.uk/femail/article-2395743/Would-like-crickets-How-legged-snacks-New-York- foodies-abuzz--AND-theyre-great-source-protein.html Published by Associated Newspapers Ltd Part of the Daily Mail, The Mail on Sunday & Metro Media Group © Associated Newspapers Ltd Eco-friendIy: This is because farm animaIs eat Iarge amounts of our naturaI resources Iike grain and water, which has added to the earth's deforestation, whiIe crickets require IittIe to no food or water Page 6 oI 6 Would you like some crickets with that? How six-legged snacks have New York Ioodi... 2013-11-14 http://www.dailymail.co.uk/Iemail/article-2395743/Would-like-crickets-How-legged-... Photos: Cricket Canapes A Hit At "Future Food Salon" !" $%&'()*+& *, -%%. %, /01 234 5627 22833 /9 (Scott Lynch/Gothamist) Insects' culinary stardom continues to rise in the U.S., with chefs and food innovators introducing the creepy crawlies to the western palate. Last night's iteration of the Future Food Salon series, which examines the culinary landscape of our future, devoted an evening to exploring the nutritional and ecological advantages to consuming crickets and other insects, and tried to convert some adventurous eaters to entomophagy. Photographer and avid eater Scott Lynch braved the bugs and sends us this dispatch from the dinner party of the future: The Future Food Salon promo piece promised only "cricket canapes", so I was worried that there might just be a few samples available, but no, this was a generous buffet of bug snacks and sweets. I'd never eaten crickets before (Toloache was out the night I went), nor, I don't think, any kind of bug (though there might have been a mezcal worm or two in my youth). And, frankly, insects in general kind of freak me out. But you can't go to a cricket-eating event and not eat a bunch of crickets, so I dove right in. There were plenty of "starter-entomophagist" options here, like the Cricket Crostini, which tasted mostly of the paté on which the insect was placed, and the Cricket "Falafel" skewers, which was also not terribly buggy. The crickety sweets were even more of a cover-up, especially the insanely sweet "Crittle". Thankfully, over at the bar there were two bowls of straight-up crickets, one with salt, one without. Just big bowls of dried-up bugs. It's not like they clean and "scale" these suckers either: spindly legs, long antenna, little eyeballs, it's all here. Just to really gross myself out I put like five in my mouth at the same time, to produce a good chew, as you might with a particularly good mixture of nuts. And, honestly, it wasn't bad. It wasn't necessarily good—the flavor was subtle, maybe a little nutty—but the texture was satisfyingly crackling, and it did the bar-snack trick. Of course there was a serious purpose to the Future Food Salon as well, and entomophagists (Greek for "eaters of insects", per the internet) are adamant that insect protein will save the planet, offering a far more sustainable, less expensive, and ecologically sound source of nutrition than animal meat. Large-scale cricket farming is the future, say they, but the event's speaker Jakub Dzamba also brought in three prototypes of his counter-top cricket farms. He told me that it takes about two weeks to grow enough crickets in one of these home models to provide dinner for a family of four, which doesn't sound nearly quick enough to bother. Also, all three were way too large for any home kitchen I've ever had here in the city. Still, there's definitely something to it, and you can see the appeal in an urban-farming kind of way. Scott Lynch is a photographer and adventurer in New York City. Contact the author of this article or email
[email protected] with further questions, comments or tips. - Inhabitat New York City - http://inhabitat.com/nyc - VIDEO: Would You Eat a Cricket Canape? New Yorkers Devour Chirp- Worthy Delights at the Future Food Salon Posted By Diane Pham On August 19, 2013 @ 11:02 am In Food Email [3] Cricket cuisine [4] seems to be trending these days, and we’ve seen plenty of people debuting their newly minted edible insect farms [5] across the web. With people lining up for hours to get their hands on ramen burgers [6] and cronut bacon jam burgers [7] , could cricket burgers topped with smoked chipotle cricket ketchup be the next big culinary coup? We were on the scene last week at the Future Food Salon [8] in Manhattan gauging the reactions of those who dared to take a bite out of everything from cricket canapes to cricket energy bars to even crunchy crickets laid out like a bowl of pistachios. Check out our video ahead and let us know in the comments if these little chirpers are something you’d chow down on. While much fun was had sampling the buffet of cricket-based treats prepared by an expert “cricket- chef”, the purpose of the Future Food Salon [8] was to present crickets as a more sustainable, less expensive and more easily accessible source of protein. The idea is that one day every family will have a cricket farm in their home. The event also hosted talks by several leading entomophagy experts, showcased domestic cricket-reactors and mobile apps for cricket farming, and even sold bags of frozen crickets to take home for experimentation. The Future Food Salon’s main speaker, Jakub Dzamba, brought with him three patent-pending prototypes of his countertop cricket farms — each more elaborate than the last, and all employing recycled materials. Speaking about the main reasons for eating crickets, Dzamba said: “In a nutshell, the main two reasons for even considering insects as food are: 1) They’re cold blooded, and as a result are much more efficient at converting feed into body mass; and 2) They eat just about anything, which means we don’t need to feed them stuff that humans can eat, like corn or wheat (fed to traditional livestock).” Dzamba went on to say that a single cricket farm is robust enough to provide a meal for a family of four. However, he also noted the process can take up to two weeks. So what do you think about eating crickets? Is it something you’d consider? Is it a diet that you could sustain? Is there a future for this, and will it eventually become a necessity in the face of scarce resources? We want to hear your thoughts. Share them with us in the comments below! + Future Food Salon [9] Images and video © Inhabitat Article printed from Inhabitat New York City: http://inhabitat.com/nyc URL to article: http://inhabitat.com/nyc/video-would-you-eat-a-cricket-canape-new- yorkers-devour-chirp-worthy-delights-at-the-future-food-salon/ URLs in this post: [1] Tweet: http://twitter.com/share [2] Share on Tumblr: http://www.tumblr.com/share [3] Email: mailto:?subject=http://inhabitat.com/nyc/video-would-you-eat-a-cricket- canape-new-yorkers-devour-chirp-worthy-delights-at-the-future-food-salon/ [4] Cricket cuisine: http://inhabitat.com/un-report-says-we-should-be-eating-more- bugs/fried-crickets/ [5] edible insect farms: http://inhabitat.com/mansour-ourasanah-designs-a-vessel-for- farming-edible-insects-at-home/ [6] ramen burgers: http://eater.com/archives/2013/08/12/heres-the-epic-ramen-burger- line-from-saturday.php [7] cronut bacon jam burgers: http://www.nydailynews.com/life-style/eats/introducing- cronut-burger-article-1.1422937 [8] Future Food Salon: http://alimentaryinitiatives.com/future-food-salon-manhattan/ [9] + Future Food Salon: http://alimentaryinitiatives.com/future-food-salon- manhattan/#future-food-salon-cricket-anyone Copyright © 2011 Inhabitat Local - New York. All rights reserved. August 21, 2013 Crickets for Lunch Posted by Silvia Killingsworth This summer, while visiting friends on the North Carolina coast, I ate dinners centered around hard-shelled crabs every night. Catching them in wire traps baited with chicken necks took almost no work, but cooking them was a group effort: one person to pour the live crabs into a steamer, another to guard the lip of the pot with the lid, and at least two others to post the event to Instagram and Vine. As my hosts instructed me in their preferred methods of systematic leg dismemberment and shell cracking, I was reminded of David Foster Wallace’s 2004 essay for Gourmet, “Consider the Lobster.” It begins with a taxonomical explanation of how crustaceans “are basically giant sea-insects.” By the same logic, one might argue that edible insects such as crickets and grasshoppers are like tiny land-lobsters and field-crabs. A re-branding could go a long way toward encouraging the practice of entomophagy, or the eating of insects. In 2011, Dana Goodyear wrote about the increasingly popular phenomenon—from grasshopper tacos to wax-worm fritters, bugs are a newly in-vogue source of protein. As Goodyear explains, “eighty per cent of the world eats insects with pleasure,” but contemporary Westerners “tend to associate insects with filth, death, and decay.” As the world’s population explodes and the cost of food rises, we may be forced to reconsider bugs as a sustainable source of protein. Earlier this year, the Food and Agriculture Organization of the United Nations released a report encouraging the consumption of edible insects as a means to a cleaner, healthier world. Gabi Lewis and Greg Sewitz, recent graduates of Brown University, are taking a page out of the F.A.O.’s report. They are raising money on Kickstarter to fund their Brooklyn- based startup, Exo (as in “exoskeleton”), whose first project is a line of protein bars. Similar to parents of small children trying to get them to eat more vegetables, Lewis and Sewitz understand that enticing people into eating crickets may involve rendering them unrecognizable, thus avoiding the “ick factor.” A cricket’s chitinous exoskeleton (though analogous to the outside of a soft-shell crab) can be off-putting to some, and their legs and ovipositors can stick in your throat. Exo’s product uses flour milled from whole, roasted crickets, instead of, say, almonds or soybeans. Dried crickets are exceptionally high in protein (almost seventy per cent by dry weight), and have significant amounts of iron and calcium. They require much less feed than traditional factory-farm animals while producing far less methane. Exo isn’t the only company in the burgeoning edible-insect market. Just last week at the Future Food Salon, all manner of cricket confections were on display, from brittle (“crittle”) to crostini, made by small companies from other food-conscious cities, like Austin and Toronto. There were even representatives from another company born on Kickstarter, named Chapul (after the Aztec word for cricket), which claims to have produced “The Original Cricket Bar.” Two weeks ago, I tried some Exo bars, made from raw almonds, dates, coconut, honey, cricket flour, and cacao. Unwrapped, they looked like any other densely packed, vaguely cocoa-flavored protein bar: shiny, molasses-colored, and desperate to be confused for a brownie. The taste was rather the sum of its fruit-and-nut parts: chewy, chocolate-tinged, and not too sweet, but with no discernable cricket element (and certainly not the “disturbing aftertaste of shrimp” that Goodyear experienced with some fried embryonic bees). I invited my coworkers to try some samples, and in retrospect I wish I hadn’t told them they contained crickets—I think they’d have been none the wiser. “Is that a leg?” one editor asked in horror; I assured her it was likely an almond sliver. More than one person physically recoiled, as if a cricket might suddenly hop out. “It doesn’t taste as appalling as other things that look like that,” chimed in another. The packaging comes with a warning for individuals with allergies to nuts and shellfish: insects, like crabs, shrimp, and lobster, are arthropods, and so taxonomically close that the allergy often extends into the Insecta class. Insects aren’t exactly filling; as Goodyear points out, you’d have to eat a thousand grasshoppers to equal the amount of protein in a twelve-ounce steak. (But then again, should we really be eating twelve ounces of steak? That’s already twice the recommended serving size, according to the U.S.D.A.) As one astute colleague pointed out, “Crickets aren’t even the first ingredient” on the label for Exo bars—they’re fifth. According to Sewitz, there are about twenty-five crickets in each bar, accounting for only about six per cent of its mass. Processed crickets can cost hundreds of dollars per pound, but in the days of factory farms and seventy-nine-dollar chicken, it might behoove us to invest in ways to bring those costs down. The team at Exo is already looking into this, starting with a “local” farm in Pennsylvania and another provider in Texas. As Sewitz explained in an e-mail, “There’s a pretty large network of cricket farms that already exist for reptile feed and fishing bait. We’ve worked with a few different farms to tweak their practices to make the crickets optimal for human consumption.” Another alternative source of protein, as Michael Specter reported earlier in 2011, is to grow our own steak in a test tube—so pick your poison: wiggly critters or disembodied “muscle strips.” There’s a reason entomophagy enthusiasts are trying to get the term “mini-livestock” to catch on. The world of entomophagy is ready for its sushi moment— the normalization and subsequent integration of an unusual ingredient into the American diet through food trends. Already we’ve seen José Andrés’s chapulín taco in D.C., Zack Lemann’s fried dragonflies in New Orleans, and Laurent Quenioux’s escamoles (ant larvae) in Los Angeles. I asked Sewitz if they had any plans to use cricket flour as a protein additive for other products besides protein bars, and he said that Exo hopes eventually to be able to supply it to people for use in their own baking. I can see it now: cricket cronuts. Photograph by Piotr Naskrecki/Nature Picture Library/Corbis Read more: http://www.newyorker.com/online/blogs/culture/2013/08/eating-crickets- energy-bar.html?printable=true¤tPage=all#ixzz2kdyBhfJp !"#$%& ()$(*+#, #- ,".+ #/+ 0-)12 3)+($4+, $%(152+267 !" $%&' (%&&)*+, (http:,,uuu.mcrletplcce.orç,people,mcrl-çcrrison) !"##$%&&'''()*+,-#$.*/-(0+1&23#-2&4-5*6.#&53.-2&7+3/,-#289:;(<$1= Crickets on crostini > @*+, A*++320B & @*+,-#$.*/- !"#$# & #' ( C# * +-/-B# /0/,#*3. -D-B# "02#-4 EF #"- 7-B#+- 50+ G0/3*. 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Their limbs cre slinnç, so there's no need to remote them bejore coolinç. Lileuise jor the cntennce, uhich, ct less thcn c qucrter oj cn inch, should pose no obstccle to enjoçinç this mecl. ¸ cups teçetcble broth : cup orzo :,z cup çrcted ccrrot :,( cup jinelç diced red bell pepper :,( cup jinelç diced çreen bell pepper : tcblespoon butter : clote çcrlic, minced :,z cup chopped çellou onion : cup jrozen tuo- or three-ueel-old criclet nçmphs, thcued z tcblespoons chopped jresh pcrsleç Page 3 oI 6 Eating crickets to save the world (recipes included!) , Marketplace.org 2013-11-11 http://www.marketplace.org/topics/sustainability/eating-crickets-save-world-recipes-i... :. ßrinç the broth to c boil, then stir in the orzo. z. Continue boilinç the orzo until it is tender, cbout :o minutes, drcin cnç extrc liquid, then quicllç cdd the ccrrot cnd red cnd çreen peppers. Mix etenlç cnd set cside. ¸. In c sepcrcte slillet, melt the butter cnd cdd the çcrlic, onion, cnd criclets. Scute briejlç until the onions cre trcnslucent cnd the çcrlic cnd criclets hcte brouned. (. Combine the criclet mixture, includinç cnç liquid, uith the orzo cnd teçetcbles, top uith the pcrsleç, cnd serte. 311045&)16 7%&%,.89% :0)61& Yield: ( sertinçs z cups ccnolc or teçetcble oil z jrozen cdult Texcs broun, Chilecn rose, or similcr-sized tcrcntulcs, thcued : cup tempurc bctter (pcçe 8() : tecspoon smoled pcprilc :. In c deep scucepcn or deep-jct jrçer, hect the oil to ¸¸o°I. z. With c shcrp lnije, seter cnd disccrd the cbdomens jrom the tuo tcrcntulcs. Sinçe ojj cnç oj the spider's bodç hcirs uith c creme brûlee torch or butcne ciçcrette liçhter. ¸. Dip ecch spider into the tempurc bctter to thorouçhlç coct. Use c slotted spoon or çour hcnds to mcle sure ecch spider is sprecd-ecçled (so to specl) cnd not clumped toçether bejore droppinç it into the hot oil. (. Deep-jrç the spiders, one ct c time, until the bctter is liçhtlç brouned, cbout : minute. Remote ecch spider jrom the oil cnd plcce it on pcper touels to drcin. ¸. Use c shcrp lnije to cut ecch spider in tuo lençthuise. Sprinlle uith the pcprilc cnd serte. Encourcçe çour çuests to trç the leçs jirst cnd, ij still hunçrç, to nibble on the mect-jilled mesothorcx, ctoidinç the spider's pcired jcnçs, uhich cre tucled cucç in the hecd reçion. Tempurc ßctter : medium eçç :,z cup cold ucter :,z cup cll-purpose jlour :,z tecspoon bclinç sodc :. To mcle the bctter, bect the eçç in c smcll mixinç boul until smooth. Sloulç cdd the cold ucter, continuinç to bect until etenlç mixed. Add the jlour cnd bclinç sodc cnd bect çentlç until combined, the bctter should be c bit lumpç. z. Let the bctter sit ct room tempercture uhile hectinç the oil. 89-5# #/+ "5#/-) Page 4 oI 6 Eating crickets to save the world (recipes included!) , Marketplace.org 2013-11-11 http://www.marketplace.org/topics/sustainability/eating-crickets-save-world-recipes-i... Food Crickets and other insects may be the next big thing in food Nutritious, protein-packed and sustainable, insects are already consumed by billions around the world; now they're making inroads at restaurants here BY JUSTIN ROCKET SILVERMAN / NEW YORK DAILY NEWS SUNDAY, SEPTEMBER 1, 2013, 2:00 AM MICHAEL IP FOR NEW YORK DAILY NEWS Alexis Smith of Brooklyn tries a spiced cricket. They’re crunchy with a mild, nutty flavor, and are loaded with protein. But they’re also a little creepy. We’re talking about crickets, which are increasingly coming up as a sustainable snack. “Insects seem like a really good solution to the future of food,” says Aruna Antonella Handa, an advocate of eating bugs, “but also the most toxic in terms of resistance from the public.” MICHAEL IP FOR NEW YORK DAILY NEWS Cricket kebabs were served at the Future Food Salon, held in August in Manhattan. Handa wants to change that, and recently hosted a “Future Food Salon” in Chelsea — a food and arts event promoting more sustainable eating habits that showcased all the tasty ways to fry up an insect. The easiest method for would-be bug munchers involves grinding crickets into a fine flour, and then adding it to other foods. “It’s a gentle introduction,” says Pat Crowley, the founder of Chapul, a Utah company that manufactures energy bars made with cricket flour. His bars, for sale at Westerly Natural Market in midtown, were a hit at the future food salon, perhaps because one can’t really taste the crickets in them. The same was true with “crittle,” a peanut brittle with chunks of cricket meat locked in the hardened sugar. RELATED: NEW PROTEIN SNACK CONTAINS A SURPRISE INGREDIENT: CRICKETS! MICHAEL IP FOR NEW YORK DAILY NEWS Cricket brittle anyone? It's a sweet and nutty-tasting treat. To truly taste the crickets, salon guests had to grab a cricket on a stick, or reach into a big bowl of salted crickets and snack away. After getting past the initial skepticism, dozens of New Yorkers and visitors were soon eating bugs like it was the most natural thing in the world. And perhaps it is. More than 2 billion people around the world currently eat insects, according to a recent United Nations report. “Insects are not harmful to eat, quite the contrary,” says Eva Muller, director of the UN’s Food and Agricultural Organization’s Forest Economics, Policy and Products Division. “They are nutritious, they have a lot of protein and are considered a delicacy in many countries.” But that doesn’t mean they’d be a popular menu addition at Per Se. It’s all a little weird if you’re not used to it. MICHAEL IP FOR NEW YORK DAILY NEWS Cricket-based chocolate made by Fat Turkey Chocolate Company of Austin, Tex. “When you first try it, you have to keep your eyes closed,” says Helen Yung, 25, an artist who was showing her work at the salon. “But then it doesn’t taste that bad. Kind of like nuts. If I was going to order insects at a restaurant, I’d order crickets. They are like shrimp.” While crickets might seem less offensive than other insects, this doesn’t explain why anyone would want to eat bugs in the first place. According to Crowley, we may one day have little choice. Whereas 10 pounds of animal feed will produce 1 pound of beef, those same 10 pounds will make 8 pounds of crickets. They need far less water, and unlike the cruel practice of factory farming, he says, crickets and other bugs actually thrive when they are packed on top of each other. RELATED: ‘PESTAURANT’ SERVES ANTS, TARANTULAS, WORMS AND SCORPIONS MICHAEL IP FOR NEW YORK DAILY NEWS A cricket tostada dish at Antojeria La Popular Mexican restaurant in Nolita. Jakub Dzamba, a speaker at the salon who’s researching radical approaches to urban agriculture, is working to build insect farms that can go right into the walls of an apartment building. The idea is that families could feed their food scraps and leftovers to the crickets, and then eat those same crickets, thus solving the dual agricultural problems of production and distribution. Right now he’s testing it out in his Montreal apartment. “I had a few cricket escapes over the years and my wife kicked my butt a few times,” he said. “But it’s something you’d want to have in your apartment. It’s not something smelly or gross.” While most New Yorkers would probably not go so far as to install a cricket farm, adventurous eaters are in luck. The insects are already a menu staple at one SoHo restaurant. “They are so interesting that I didn’t want to hide them inside anything,” says Regina Galvanduque, co- owner of Antojeria La Popular, of the cricket tacos on her menu. At this authentic Mexican cafe, crickets are served on an open-face taco, resting on a layer of guacamole and topped with crème fraîche. Galvanduque says that in Mexico it’s also common to crush worms into salt and eat them with mescal. Not to mention escamoles, a dish of ant larvae which she calls “better than caviar.” “But I draw the line at scorpions.”
[email protected] Read more: http://www.nydailynews.com/life-style/eats/big-food-crickets-insects-article-1.1440422#ixzz2kduI1z5Q ANI [ New York September 02, 2013 Last Updated at 15:34 IST 'Protein loaded' crickets are new future food! Nutritious, protein-packed and sustainable insects are apparently the next big thing in Iood. The crunchy and nutty Ilavoured crickets are increasingly coming up as a sustainable snack, the New York Daily News reported. Aruna Antonella Handa, an advocate oI eating bugs, said that insects seem like a really good solution to the Iuture oI Iood, but also the most toxic in terms oI resistance Irom the public. Handa, who wants to change that, recently hosted a "Future Food Salon" in Chelsea - a Iood and arts event promoting more sustainable eating habits that showcased all the tasty ways to Iry up an insect. According Eva Muller, director oI the UN's Food and Agricultural Organization's Forest Economics, Policy and Products Division, insects are not harmIul to eat, and are rather nutritious. Page 1 oI 1 2013-11-11 http://www.business-standard.com/article/printer-Iriendly-version?article¸id÷113090... Sep 02, 2013 01:09 PM EDT Crickets and Other Insects Next Big Trend in Food By Dina Exil Crickets Cricket brittle anyone? Crickets and other insects may be the next big thing in food, according to the New York Daily News. Nutritious, protein-packed and sustainable, insects are already consumed by billions around the world and now they are making there way to New York. Cricket kebabs were served at the Future Food Salon, held in August in Manhattan. "Insects seem like a really good solution to the future of food," said Aruna Antonella Handa, an advocate of eating bugs, according to the Daily News. "But also the most toxic in terms of resistance from the public." The "Future Food Salon" in Chelsea is a food and arts event promoting more sustainable eating habits that showcased all the tasty ways to fry up an insect. According to Handa, who hosted the event, the easiest method involves grinding crickets into a fine flour, and then adding it to other foods. "It's a gentle introduction," said Pat Crowley, the founder of Chapul, a Utah company that manufactures energy bars made with cricket flour, according to the Daily News. Crowley presented his energy bars at the food event and said they were a hit. He said the same was true with "crittle," a peanut brittle with chunks of cricket meat locked in the hardened sugar. More than 2 billion people around the world currently eat insects, according to a recent United Nations report. "Insects are not harmful to eat, quite the contrary," said Eva Muller, director of the UN's Food and Agricultural Organization's Forest Economics, Policy and Products Division. "They are nutritious, they have a lot of protein and are considered a delicacy in many countries." According to the Daily News, for everyone who truly wanted to taste the crickets, they had to grab a cricket on a stick, or reach into a big bowl of salted crickets and snack on them. The insects are already a menu staple at one SoHo restaurant. "They are so interesting that I didn't want to hide them inside anything," said Regina Galvanduque, co-owner of Antojeria La Popular, according to the Daily News. Inside this authentic Mexican cafe, crickets are served on an open-face taco, resting on a layer of guacamole and topped with crème fraîche. "But I draw the line at scorpions," Galvanduque said CANADA COMPETES EuLIng InsecLs: LIe cIuIIenge Is Lo geL gIobuI buy-In DAINA LAWRENCE Special to The Globe and Mail Published Friday, Sep. 27 2013, 10:11 PM EDT Last updated Monday, Oct. 07 2013, 11:54 AM EDT ¡nsecLs ure noL someLIIng you ure IIkeIy Lo IInd on LIe menu In Cunudu, buL LIe UnILed NuLIons suggesLs LIey sIouId be. ¡n IucL, LIey're euLen In oLIer purLs oI LIe worId und some CunudIun busIness peopIe ure creuLIng producLs Lo meeL demund und be u gIobuI resource Ior wIuL LIey IeeI Is LIe Iood oI LIe IuLure. !"#$ &$'()$* )" )+,- .)"#/ · KIeIburger: Cunudu`s Ieun economy couId use u mIx oI cIurILy und busIness smurLs · ¡our Ideus Lo buIId u beLLer Cunudu LIrougI beLLer InIrusLrucLure · WIuL Is Cunudu`s greuLesL unLupped usseL? EnLomopIugy - LIe consumpLIon oI InsecLs Ior nourIsImenL - Is noL u IoreIgn concepL In muny oLIer purLs oI LIe worId und IL Is esLImuLed by LIe UN LIuL Lwo bIIIIon peopIe uround LIe worId purLuke In LIIs Iood group. TIe UN reIeused u reporL eurIIer LIIs yeur LIuL urged LIe gIobuI popuIuLIon Lo suppIemenL LIeIr dIeLs wILI InsecLs Lo IeIp euse Iood securILy Issues. TIe reporL uIso usked resLuurunLs Lo puL InsecL dIsIes on LIeIr menus Lo IeIp ruIse ¨LIe sLuLus oI InsecLs¨ In LIe muInsLreum becuuse IL IdenLIIIed LIem us un economIc, uccessIbIe und envIronmenLuIIy susLuInubIe Iood source. And LIere ure u Iew CunudIun busIness peopIe, IncIudIng Jukub Dzumbu, wIo couIdn`L ugree more. Mr. Dzumbu, u docLoruI cundIduLe In urcIILecLure uL McGIII UnIversILy und owner oI LIe compuny, TIIrd MIIIenIum ¡urmIng "#$$%&''((()$#*+,-*../00*1-23+-*04)56-'7, Is brIngIng Lo murkeL u crIckeL Iurm LIuL cun be used Lo ruIse LIese InsecLs orgunIcuIIy. Mr. Dzumbu sees IIs InvenLIon us u soIuLIon Ior u Iurge-scuIe gIobuI Issue oI Iood securILy. He und u group LIuL IncIudes CunudIun busIness und ucudemIcs ure educuLIng LIe pubIIc LIrougIouL NorLI AmerIcu und WesLern Europe Lo geL LIem beyond u cuILuruI resIsLunce und sIow InvesLors LIe Iurger opporLunILy: crIckeLs us purL oI LIe Iood IndusLry. ¨TIe Iurms ¡`m deveIopIng sLurLed oII quILe smuII wILI jusL u Iew Iundred crIckeLs In LIem - now LIey`re pIunned Lo be Iurger - und LIe Ideu wus Lo IInd u wuy Lo Iurm LIem IygIenIcuIIy.¨ DesIgned Ior boLI domesLIc und commercIuI use, LIe proLoLypes oI Mr. Dzumbu`s CrIckeL ReucLors cun runge Irom u Iurm LIuL Lukes up LIe sume counLer spuce us u LousLer Lo one LIuL Page 1 oI 3 Eating insects: the challenge is to get global buy-in - The Globe and Mail 2013-11-11 http://www.theglobeandmail.com/report-on-business/economy/canada-competes/eatin... cun Iouse 1o,ooo (q.¸ kIIogrums) oI crIckeLs. TIe unILs uIIow LIe InsecLs Lo be sepuruLed Irom LIeIr wusLe und Lo move uround und be more ¨Iree runge¨ LIun LIose currenLIy IurvesLed Ior use In peL sLores. ProLoLypes oI LIe crIckeL Iurms Iuve been sIIpped Lo InLeresLed busInesses und Mr. Dzumbu suys LIe overuII objecLIve Is Lo Iuve LIese Iurms Lo murkeL by eurIy zo1q. ¨¡L`s u dIIIIcuIL probIem Lo soIve und mosL peopIe were IIke 'WIy ure you spendIng your LIme on LIIs?`¨ BuL sInce LIe UN reIeused ILs reporL, LIe uLLILude Lowurds Mr. Dzumbu`s InvenLIon Ius cIunged drusLIcuIIy Irom u wusLe oI LIme Lo u reuI InLeresL In InsecLs us u susLuInubIe Iood source Ie suys. ¨¡ LIInk LIe IdeuI Ior every enLrepreneur Is Lo Iook uIeud Lo LIe IuLure und IdenLIIy Lrends und Lurn LIose Lrends InLo u reuI busIness opporLunILy,¨ suys TIomus HeIImunn, proIessor In sLruLegy und busIness economIcs uL LIe UnIversILy oI BrILIsI CoIumbIu`s Suuder ScIooI oI BusIness. ¡L`s one LIIng Lo Iuve LIe producL, buL you need Lo muke sure LIere Is u murkeL Ior IL or IL sImpIy won`L go unywIere, suys Dr. HeIImunn. He suys Mr. Dzumbu Iuces u cIussIc cIuIIenge Ior InnovuLors: ¨You Iuve Lo essenLIuIIy educuLe LIe murkeL uL LIe sume LIme LIuL you ure deveIopIng LIe rIgIL LecInoIogy und producLIon Ior seIIIng LIe producL.¨ ¡or LIIs, Mr. Dzumbu Leumed up wILI busIness peopIe und ucudemIcs wIo Iuve been broucIIng LIe subjecL oI euLIng InsecLs Ior yeurs. Arunu Hundu, owner oI AIImenLury ¡nILIuLIves "#$$%&''3.*-/0$3+8*0*$*3$*9/:)56-'7 und EIke Grenzer, dIrecLor uL TIe CuILure oI CILIes CenLre "#$$%&''((()51.$1+/625*$*/:)56-7, creuLed LIe ¡uLure ¡ood SuIon serIes, wIIcI ure evenLs IeuLurIng LuIks ubouL enLomopIugy, urL, musIc und, oI course, crIckeL cunupés. So Iur, LIere Iuve been SuIons In ToronLo und MunIuLLun, wILI pIuns Ior u Europeun Lour nexL yeur und LIe pubIIc Is InLeresLed In seeIng Cunudu produce InsecLs us Iood, suys Dr. Hundu. ¨We`ve goL peopIe InLeresLed In seLLIng up Iurms rIgIL ucross LIe pIuneL und we uIso Iuve cIeIs und Iood Lruck peopIe suyIng, 'WIere cun ¡ geL Iood-grude crIckeLs?`¨ sIe suys. ¨¡n my experIence, LIe uppeLILe Ior euLIng bugs Ius deIInILeIy Improved over LIe IusL LIree or Iour yeurs. And ¡ LIInk LIe LIIng we need Lo work on Is producLIon.¨ And wIIIe LIere ure uIreudy smuII-scuIe producers In LIe U.S., LIeIr producLs ure noL orgunIc. BuL LIe Iurger Issue Is LIuL LIese InsecLs ure uImosL ImpossIbIe Lo ImporL, expIuIns Dr. Hundu.¨¡L`s very dIIIIcuIL becuuse, uguIn, InsecLs ure undersLood Lo be u pesL. We`ve LrIed ubouL IIve dIIIerenL LImes und we`ve Iud noLIIng buL LroubIe.¨ Dr. Grenzer udds LIuL LIIs nIcIe murkeL Ius exIsLed on u very smuII scuIe LIrougIouL NorLI AmerIcu Ior some LIme, buL IL needs Lo be brougIL Lo LIe nexL IeveI In order Lo deveIop LIe cupucILy Ior gIobuI ImpucL. ¨You IInd LIuL In LIIs busIness LIuL LIere ure peopIe LIuL Iuve been doIng LIIs uII uIong und Iuve been sLudyIng LIIs uII uIong, LIuL Iuve been experImenLIng on LIeIr own, buL LIere wus no cenLruI wuy Ior peopIe Lo geL orgunIzed In Lerms oI producLIon und dIsLrIbuLIon,¨ suys Dr. Grenzer. Page 2 oI 3 Eating insects: the challenge is to get global buy-in - The Globe and Mail 2013-11-11 http://www.theglobeandmail.com/report-on-business/economy/canada-competes/eatin... So LIe ¡uLure ¡ood SuIon orgunIzers decIded LIuL Cunudu sIouId be LIe Iub und nexL summer LIe counLry wIII IosL LIe IIrsL InLernuLIonuI enLomopIugy conIerence. ¨¡L`s InLerdIscIpIInury und wIII deuI wILI LIe urL, cuILure, scIence und busIness oI enLomopIugy.¨ ¡or Dr. Grenzer, one oI LIe uIms oI LIe conIerence Is Lo sLurL oI seLLIng unIversuI sLundurds Ior LIIs new Lype oI nourIsImenL. ¨And we LIInk Cunudu cun Ieud In LIuL ureu.¨ 0",1 )+$ 2"13$#-(),"1 41 56,))$#7 ¡oIIow us uL 89(1(*(9":;$)$- !"##$%&''#()##*+,-./'-01020-./$*#*%3< 41 =,1>$* ?17 Be InvoIved In u broud dIscussIon on Cunudu`s IuLure on LIe 9"13$#-(),"1- @"# 9+(1A$ puge: ),1/B#'<2":C2DDE>"F !"##$&''(((,4)15*2)1,-./'-./$016'-.17*+%0#).1%8 #+59":;#0:;-./$6;)2;<==>?=@3 !"#$ &$'()$* )" )+,- .)"#/ · WIuL sIouId Cunudu do Lo prepure Ior LIe duy oII runs ouL? · ReLIInkIng unIversILy Lo prepure Ior un uncerLuIn IuLure · Don`L knock down LIe GurdIner Expresswuy - jusL puL u rooI on IL · WIo needs cusInos? ¡Ive beLLer Ideus Lo rev up communILIes · TIree Ideus Lo busL grIdIock und geL cILIes movIng 5";,2-7 · NorLI AmerIcu · McGIII UnIversILy · UnILed NuLIons OrgunIzuLIon · WesLern Europe · Cunudu Page 3 oI 3 Eating insects: the challenge is to get global buy-in - The Globe and Mail 2013-11-11 http://www.theglobeandmail.com/report-on-business/economy/canada-competes/eatin... The Pay Chen Show Is a weekly one·hour talk show on Newstalk 1010 that focuses on the InterestIng, the entertaInIng and sometImes the absurd. WIth guest experts and the occasIonal celebrIty guest host, The Pay Chen Show explores a varIety of lIfestyle topIcs and tImely Issues. ! " # $ % & ' ) ) * " + , - . , / 0 1 ) 2 Posted by Pay Chen at 11:51 No comments: EpIsode 28 · November 10, 201J What to look for when buyIng jeans and the trends thIs season. The denIm pros from Dver the FaInbow tell us what we should be lookIng for. Plus, holIday party season Is here! NIckI LaborIe from 7Iew the 7Ibe, tells us about dInIng etIquette to prep us for those offIce partIes. And |ovember Is here! What's happenIng In our cIty: !" %&'())&*+ ,-./ (* 0((12& ! " # $ % & ' 3 * " + , - . , / 0 1 ) 2 Posted by Pay Chen at 09:00 No comments: Labels: bugs, carbs, Halloween, movIes, Newstalk 1010, nutrItIon, Pay Chen, Pod AlmIghty, spIces, Theresa Albert, Thom Ernst EpIsode 27 · November J, 201J A 22·year old |IchIgan gIrl had the dumbest Halloween costume ever. 8ut dIdn't deserve death threats because of It. FIlm crItIc, Thom Ernst, stops by to gIve us hIs movIe pIcks for November, and nutrItIonIst Theresa Albert tells us why carbs are NDT the bad guy...and bugs In your spIces: Dh yes. Plus, a UK man who got kIcked out of hIs house for commentIng on a model's sexy photo. !"#$%%"&' )*+, $& -$$./" ! " # $ % & ' 0 4 5 6 7 " . , / 0 1 ) 2 Posted by Pay Chen at 09:00 No comments: Labels: CFF8, comedy, HamIsh X, John CatuccI, JustEat.ca, Newstalk 1010, Pay Chen, pIzza, Pod AlmIghty, Sean Cullen, You Cotta Eat Here EpIsode 26 · Dctober 27, 201J ComedIan and author, Sean Cullen, hangs out In studIo! We chat wIth John CatuccI, host of ¨You Cotta Eat Here¨ about the bIg food competItIon he's hostIng at the 0rake Hotel. And do you thInk marrIage makes you fat: !"#$%%"&' )*+, $& -$$./" ! " # $ % & ' 0 ) 5 6 7 " . , / 0 1 ) 2 201J (28) November (2) EpIsode 28 · November 10, 201J EpIsode 27 · November J, 201J Dctober (J) September (4) August (4) July (5) June (4) |ay (6) 89": ;/6<=+, >%& ?<,# !"##"$ ! 7Iew my complete profIle ;."@7 !, !"#$% ! More Next Blog» Create Blog Sign Ìn Page 1 oI 3 The Pay Chen Show 2013-11-12 http://paychenshow.blogspot.ca/ Dlder Posts Home SubscrIbe to: Posts (Atom) Posted by Pay Chen at 19:29 No comments: Labels: alI hassan, CFF8, comedIan, comedy, donna dooher, Eat to the 8eat, JennIfer CommIns, |Ildred's Temple KItchen, Newstalk 1010, Pay Chen, Pluck Teas, Pod AlmIghty, tea EpIsode 25 · Dctober 20, 201J ComedIan AlI Hassan hangs out In studIo and we sample fancy teas and tea cocktaIls wIth JennIfer CommIns from Pluck Teas. Pay talks about her mom ¨feelIng boys¨ and chats wIth chef 0onna 0ooher about Eat to the 8eat. A fundraIser that brIngs together 60 of the top female chefs In Canada. !" %&'())&*+ ,-./ (* 0((12& ! " # $ % & ' A 5 6 7 " . , / 0 1 ) 2 Posted by Pay Chen at 08:J0 No comments: Labels: Aruna Handa, bugs, 8ugs and 8eer, bullyIng, cockscomb, Insects, Newstalk 1010, Pay Chen, podalmIghty, Pro |artIal Arts EpIsode 24 · Dctober 6, 201J EatIng bugs Is the new (old) thIng. Pay talked to 0r. Aruna Antonella Handa about eatIng Insects and how people In North AmerIca are just startIng to experIment wIth thIs. And a 8ugs and 8eer event Is takIng place on Halloween where you can sample crIcket snacks. Also, Pay Is a food pusher who made someone eat cockscomb even though It's no bIg deal. Pro |artIal Arts Is a new martIal arts studIo In the east·end of Toronto wIth an antI·bullyIng program for kIds. !"#$%%"&' )*+, $& -$$./" ! " # $ % & ' 2 1 B , C 7 , - . , / 0 1 ) 2 Posted by Pay Chen at 09:J0 No comments: Labels: 8reast Cancer, CÌ8C, food bank, KI |odern E Japanese, movIes, Newstalk 1010, Pay Chen, podalmIghty, Fun for the Cure, sake, Thom Ernst EpIsode 2J · September 29 Why Ì thInk you should stop donatIng food to the food bank, a sake lesson for ÌnternatIonal Sake 0ay, Dctober movIe pIcs by Thom Ernst, and why a 1J·year·old gIrl Is fundraIsIng for the CÌ8C Fun for the Cure. Also...someone emaIled me to say Ì look fat. And they are related to me. !"#$%%"&' )*+, $& -$$./" ! " # $ % & ' 0 2 B , C 7 , - . , / 0 1 ) 2 Posted by Pay Chen at 09:J0 No comments: Labels: CFF8, dumpster dIvIng, freegan, Jon SufrIn, Kathy 8uckworth, Newstalk 1010, Pay Chen, podalmIghty, PostCIty.com, Saul Colt, Tech EpIsode 22 · September 22 FreeganIsm and dumpster dIvIng. Pay talks to Jon SufrIn and 0orIan 0ouma about ¨rescuIng food¨, salvagIng unwanted grocerIes and dIggIng for dInner In garbage cans. Plus, are our cell phone manners goIng down the toIlet: ParentIng author, Kathy 8uckworth shares the latest stats on where we're usIng our cell phone (ahem...the bathroom). And Saul Colt talks about a great new program to help fund tech startups. !"#$%%"&' )*+, $& -$$./" SImple template. Powered by 8logger. Page 2 oI 3 The Pay Chen Show 2013-11-12 http://paychenshow.blogspot.ca/ "#$%&' (&) *$)&+,&) - ".$,'/#0 Þar 8oxane Leouzon MeLro 16/10/2013 "*)& - 1.2'3 16 ocLobre 2013 | 20:46 (hLLp://[ournalmeLro.com/auLhor/leouzonr/)Þar 8oxane Leouzon (hLLp://[ournalmeLro.com/auLhor/leouzonr/) MeLro Un congrès international d’entomophagie, pratique qui consiste à se nourrir d’insectes, aura lieu pour la première fois en Amérique du Nord l’été prochain, à l’Insectarium de Montréal. Ce sera l’occasion pour les passionnés de se pencher sur la recherche, la promoLlon, la preparaLlon culinaire et la commercialisation des insectes, considérés comme la nourriture de l’avenir en raison de leurs grandes quallLes nuLrlLlves eL de leur falble emprelnLe ecologlque. «Les lnsecLes conLlennenL auLanL de proLelnes que le poulet et leur élevage requiert moins d’eau, moins d’espace et moins d’émissions de gaz à effet de serre», a souligné Aruna Antonella Handa, l’une des organisatrices du congrès. Bien qu’ils soient consommés par plus de deux milliards d’humains sur la planeLe, prlnclpalemenL en Amerlque du Sud, en Afrlque eL en Asle, les lnsecLes le sonL Lres peu en Amerlque du nord, prlnclpalemenL pour des ralsons culLurelles. Claudle Camlrand/Lspace pour la vleCuelques exemples de gasLronomle enLomophaglque : des falafels aux larves de Lenebrlons, un melange de nolx eplcees eL de larves de Lenebrlons, des macarons aux fralses balsamlques eL grlllons eL des blsculLs aux courges eL scorplons. «Il n’y a pas de fournisseur canadien d’insectes propres à la consommation humaine», a noté Mme Panda. Llle recommande aux enLreprlses eL resLauranLs qul la consulLenL de s’approvisionner auprès d’une compagnie des États-unls. Llle connaiL quelques resLauranLs a 1oronLo qul onL des lnsecLes sur leur menu, mals aucun a MonLreal. La commercialisation de l’entomophagie se fait donc à petits pas. Jakub Dzamba, doctorant en architecture à l’Université McGill, travaille sur des prototypes de petites fermes de criquets. ll volL pleln d’avantages à élever des criquets en ville. «On peut produire beaucoup de nourriture dans un tout petit espace, falL-ll valolr. Les crlqueLs mangenL dlvers resldus organlques, comme des decheLs de Lable, eL la ferme est sans odeurs et hygiénique. Grillés, ils goûtent un peu comme des amandes.» Pour l’instant, peu de gens sonL lnLeresses a MonLreal a acquerlr de Lelles lnsLallaLlons, mals ll crolL que d’ici 5 à 10 ans, ces fermes pourralenL se reLrouver dans des resldences, des resLauranLs ou des lndusLrles. «ue nombreux lnsecLes comesLlbles sonL rlches en omega-3 eL en mlneraux essenLlels, LouL en ayanL une falble Leneur en cholesLerol.» – Aruna AnLonella Handa, l’une des organisatrices du premier congrès international sur l’entomophagie en Amerlque du nord Le publlc sera aussl lnvlLe a une degusLaLlon au cours du luLure lood Salon MonLreal, qul aura lleu en môme Lemps que le congres. 4$ 5*),'. ,.2, &$ *$)&+,&) L’Insectarium de Montwréal souhaite s’engager plus activement dans la promotion de l’entomophagie. L’institution veut offrir une expérience permanente de consommation d’insectes dès 2017, lorsque le projet d’agrandissement qui fera tripler la dimension de l’institution sera terminé. «Idéalement, il va y avolr un blsLro ou le publlc va pouvolr asslsLer a la preparaLlon des plaLs eL ou des exemples de peLlLes fermes d’élevage d’insectes seront montrés. On veut expliquer pourquoi c’est une voie d’avenlr», a déclaré Anne Charpentier, directrice de l’Insectarium. (hLLp://[ournalmeLro.com/auLhor/leouzonr/)Þar 8oxane Leouzon (hLLp://[ournalmeLro.com/auLhor/leouzonr/) PCMLPlCPLlCP1Sln uLÞ1PulSCCvL8lnC CAnAuA A mlx of nuLs and mlll worms, one of Lhe dlshes served aL MonLreal's lnsecLarlum Loday ÞhoLo CredlL: karlne !alberL/MonLreal Space for Llfe Crickets one of the insects in Canada’s food future 8y Carmel kllkenny | engllsh[rclneL.ca Wednesday 16 CcLober, 2013 Cn Lhls World lood uay, organlzers of Lhe flrsL lnLernaLlonal conference on enLomophagy ln norLh Amerlca Look Lhe opporLunlLy Lo announce Lhe evenL planned for laLe AugusL 2014 ln MonLreal. 1he lnsecLarlum, parL of Lhe city’s “Space for Life” was a fitting location for the announcement, accompanied as it was by cricket canapes and cookies made of cricket flour by the Insectarium’s chef. Aruna AnLonella Panda announclng Lhe 2014 enLomophagy conference ln MonLreal © karlne !alberL/MonLreal Space for Llfe Aruna AnLonella Panda ls ln MonLreal for Lhe occaslon and she says organlc crlckeL farms are Lhe way of Lhe fuLure. Already cllenLs are walLlng. ln Lhe lood Salons she organlzes ln varlous locaLlons, she has recelved enqulrles from resLauraLeurs and food Lruck operaLors. “Eating insects represents a disruptive food innovation: it re -concelves a pesL as food. lnsecLs are a susLalnable source of nuLrlLlous proLeln requlrlng less waLer, land and produclng fewer emlsslons ln Lhe producLlon process. Many edlble lnsecLs also have omega-3 faLs and key mlnerals as well as belng low ln cholesLerol. 1hey can be eLhlcally euLhanlzed, economlcally ralsed, and are sulLable for boLh lndlvldual and industrial farming,” said Aruna Antonella Handa. 1wo bllllon people around Lhe world already know Lhe nuLrlLlonal value and greaL LasLe of crlckeLs, for example. 1hls anclenL food LhaL ArlsLoLle rellshed, ls growlng ln appeal and accepLance now wlLh demand far ouLsLrlpplng supply ln norLh Amerlca. Aruna Antonella says it is a great opportunity for Canada. “We have to be a leader in this.” ¡IIe J ¡usIIon & SLyIe !"#"$%" '""( )*)$% +,-. %" ./+%%)# "0# (,.%+.%) '"# 1#0$1/,$2 "$ 1#,13)%. 456 DyIun C. RoberLson News reporLer, PubIIsIed on Tue OcL zq zo1¸ Bugs couId be LIe nexL greuL Iood source In LIe worId II more peopIe wouId geL over un uversIon Lo InsecLs. Hun ZIung pIoLo Dry rousLed spIced crIckeLs Ior Beer und Bugs. 7/"%". 8,)9 :/"%". ¡euLured VIdeo CIose ;"#) 8,()" MengruI TIuI's RoyuI ¡obsLer Soup Corey MInLz mukes uccru Corey MInLz bubbIes up some bIood suusuges How Lo buke sourdougI breud ¡I you were Lo euL u crIckeL cunupé wIuL beer wouId you drInk wILI IL? That depends on the seasoning, say bug chef Natalia “Cookie” Martinez and Canada’s only certified master cicerone Mirella Amato, who have created five cricket and beer pairings for Toronto’s Beer & Bug evenL on OcL. ¸1. Amato says she’d chose a beer that mirrored the flavours of the dish. If it is Martinez’ Thai herb spoon (IrIed crIckeLs wILI IIsI sLock und seusoned wILI Iemongruss und u mIx oI cIIunLro, pursIey und chili powder), she’d choose a malty, American-sLyIe puIe uIe. TIe Iops gIve Lones oI cILrus und Ierb, wILI u mIx oI sweeLness und bILLerness Lo reseL LIe puIuLe, sIe suys. WIIIe euLIng InsecLs muy muke mosL CunudIuns squeumIsI, Lwo bIIIIon peopIe worIdwIde uIreudy dIne on 1,¸oo specIes. EurIIer LIIs yeur u reporL by the United Nations’ Food and Agriculture OrgunIzuLIon suggesLed LIuL InsecLs couId be un envIronmenLuIIy susLuInubIe source oI proLeIn Ior u buIIoonIng gIobuI popuIuLIon. TIIs evenL by Iood-cuILure compuny AIImenLury ¡nILIuLIves Is purL oI ILs ¡uLure ¡ood SuIon serIes. We usked AIImenLury ¡nILIuLIves Iounder Arunu AnLoneIIu Hundu und cIeI MurLInez Lo expIuIn LIeIr obsessIon wILI InsecLs. <"9 (,( 5"0 1"-) +1#".. %/) ,()+ "' )+%,$2 ,$.)1%.= ><6 At Alimentary Initiatives I look at our food system and see where it’s broken. I was looking into susLuInubIe Iood sources uround zo1o, und ¡ cume Lo Ieurn LIuL mosL oI LIe pIuneL euLs InsecLs. TIey use IILLIe Iund und wuLer, und LIey produce so Iew emIssIons. You cun ruIse LIem In urbun envIronmenLs. So ¡ sLurLed wILI meuIworms und suw Iow versuLIIe LIey cun be, In Lerms oI IIuvour. ?;6 Arunu usked me IusL wInLer II ¡ wus InLeresLed In cookIng wILI crIckeLs. ¡ LIougIL IL wus greuL and challenging. It’s interesting to make treats with new products. I haven’t eaten bugs since preschool. What do crickets taste like? ><6 TIey cun be nuLLy, or IIsIy, IIke sIrImp. ¡L cIunges bused on wIuL you Ieed LIem. One cIeI norLI oI ToronLo uses uppIes und rosemury und IL gIves LIem u rosemury-uIcoIoI LusLe. ?;6 ¡L Is IIsIy und u bIL nuLLy! You Iuve u bIg runge Lo work wILI us u cIeI; you cun Iuve u subLIe nuLLy LusLe In sweeLs or you cun muke IL IIsIy und suILy. @. ,% /+#( %" 2)% :)":A) %" %#5 B02.= ><6 A portion say “yuck” and will never try it. It’s like sushi: 40 years ago the concept of raw fish was crazy. Some people still don’t like it, but it’s not weIrd. And InsecLs ure more susLuInubIe. AL LIe Iood suIons, mosL peopIe geL over LIeIr unxIeLy In groups. TIe IIrsL bILe Is uIwuys LIe IurdesL. AILer LIuL, we IInd peopIe ure reuIIy InLeresLed. ?;6 Some won’t try it unless I really make them interested. ¡ LuIk LIem InLo IL or muke u reuIIy appealing cookie. Sometimes it’s hidden in the food: you know it’s there but you can’t see it. SomeLImes you cun see LIe wIoIe bug, IIke sILLIng Ior InsLunce on u cookIe. und LIe udvenLurous peopIe wunL Lo jusL go Ior IL. AImosL everyone IInds LIem reuIIy LusLy. <"9 (" 5"0 :#):+#) 1#,13)%. %" B) )+%)$= ><6 We refrigerate them so it brings their metabolism down, then we freeze them so it’s like when we’re on anesthetic. We wash them, plunge them into boiling water and then rousL LIem. TIe puIn Is supposed Lo be mInImuI. ?;6 TIe LIIng Is you cun rousL LIem Lo u nIce cruncI, or you muke LIem InLo u musI. WIen ¡ puL them on kebabs, they’re smashed together with mushroom and shaped into balls. C" 5"0 A""3 +% ,$.)1%. (,'')#)$%A5 $"9= ><6 ¡ reuIIy do. ¡ Iud u spIder Luke up resIdence uL Iome recenLIy und ¡ reuIIy enjoy LIe puLLerns In its web. Normally I’d have her or him banished from my home. But I’ve come to appreciate the great conLrIbuLIon InsecLs muke. ¡ LIInk oI bumbIebees, und Iow dependenL we ure Ior poIIInuLIon. ?;6 ¡ never Iud crIckeLs beIore, buL Now ¡ see crIckeLs us u new sLyIe oI Iood wILI specIIIc IIuvours and nutritional values. They’re high in protein and have good fats. So crickets, yes, but for crawling LIIngs, no! In my house I want to kill them but even then I can’t; they’re too terrifying! @. )+%,$2 ,$.)1%. + '+( "# + #)*"A0%,"$ ,$ '""(= ><6 BoLI ure IuppenIng. AILer LIe suIons, we Iuve peopIe uskIng Ior crIckeLs Lo Luke Iome und cook with. We’re trying to buIId sysLems Ior Iurmers, murkeLers und Iood experLs LryIng Lo geL LIIs onLo LIe sIeIves. ?;6 I think it’s a trend here, for now. Back home in Colombia we eat ants, and it’s totally normal. Insects are our food for the future, for the world’s population growth. They’ll be popular when people see Iow Iow-Income peopIe cun geL uIIordubIe proLeIn. D+,% — +$%.= E)#,"0.A5= ?;6 Yes, we actually call them hormigas culonas, or “big-ass ants!” I like them fried and salted. ßeer & ßuçs tcles plcce Dct. ¸: jrom ; to p p.m. ct the Victorç Ccje, ¸8: Mcrlhcm St. Ticlets cre $z¸ ct http:,,beer-buçs.etentbrite.cc or $(o ct the door. Dr. Aruna Antonella Handa, photo by Karine Jalbert Breaking News on Food & Beverage DeveIopment - North America Future Food Salons turn Westerners on to 'ancient' notion of insects as food By Maggie Hennessy, 31-Oct-2013 Related topics: Proteins, non-dairy, R&D, Sustainable sourcing, Emerging Trends, Markets Never mind that insects have protein levels comparable chicken or beef, are low in cholesterol, high in omega-3s and essential minerals like iron; or that they require a fraction of the land, water and emissions to produce compared to traditional livestock: the benefits can't be realized without creating a viable marketplace for entomophagy in the West, said Aruna Antonella Handa, PhD and founder of Alimentary Initiatives, which teamed with the Future Food Salon Group to host a series of events dedicated to edible insects. ¨It is really time to get together and share ideas, identify research paths and coordinate efforts to make sure we fill the gaps in research, funding and regulatory issues for this market,¨ Dr. Handa told FoodNavigator-USA. ¨Insects really are abundant-there are 1,500 species we can eat that are already parts of diets of 2 billion people around the world. In that sense, insects are an ancient food, but we refer to them as the future of food for western Europe and America, because it´s incumbent upon us to eat them.¨ Dr. Handa, along with the Future Food Salon Group and urban agriculture firm Third Millennium Farming are using a three-pronged approach to grow the sector: building a market for edible insects through events like the Future Food Salons, bug and beer pairings and arts exhibitions; consulting companies getting into the edible insect business about food standards, organics, marketing and developing insect farming and biowaste usage technologies; and advancing the knowledge of the sector through events like the Eating Innovation conference (in collaboration with the Montreal Space for Life Insectarium). This interdisciplinary approach-involving everyone from farmers and chefs to artists, scientists, entrepreneurs, non- governmental associations and financiers-aims to foster enthusiasm for helping shape the future of food policy in the US. ¨We´re encouraging everybody to get involved because this is a really interesting kind of innovation. We´re taking something that was previously considered a pest or not considered at all that is now being considered food,¨ Dr. Handa noted. A chance to get it right from the start The nascent US market presents a number of challenges , such as determining how to classify insects (as meat or as their own separate category) and how to approach rearing them for human consumption from a regulatory standpoint. Because typically the whole insect is consumed-as opposed to livestock such as poultry, swine and cattle, where much of the guts and areas where toxins concentrate are not eaten-Dr. Handa noted that food-grade insects should be fed organic as opposed to conventional feed, which presents challenges of its own because organic insect feed like carrot tops decomposes quickly. ¨Everyone in the sector seems to be very keen to work with insects to highest possible standards in view of the fact that the moment we don´t have standards to adhere to,¨ Dr. Handa said. ¨We have a real opportunity here to do things right and get it right from the beginning. We need the cooperation of governmental and regulatory bodies to figure out how to do this properly.¨ Funding is also a challenge, with investments largely coming from companies interested in the sustainability aspect of edible insects, though Dr. Handa is optimistic that as production costs come down, the field will become more attractive to investors. ¨It definitely takes a forward thinking corporation or foundation to understand why this is good to invest in,¨ she said. ¨Right now, the price for insects is quite high because the market is so small. As the market grows, it will become cheaper to produce them to a food grade standard.¨ First the intrepid eaters, then. The Future Food Salons´ appeal among trend setters and daring eaters (an upcoming consumer-geared event features beer and cricket canapés) will hopefully have a trickle-down effect, Dr. Handa noted. ¨We get some people who come for the sustainability aspect, but there are also the intrepid eaters, who will try anything out of the ordinary,¨ Dr. Handa said, noting that this population subset can influence future tastes in the population as a whole. Page 1 oI 2 Future Food Salons turn Westerners on to insects as Iood 2013-11-11 http://www.Ioodnavigator-usa.com/content/view/print/839684 ¨Intrepid eaters make up about 4% of the population. They were important as hunter-gatherers because they tried what others were too scared to try. They help expand our diets. We need them now, because there´s no way we´ll be able to continue with the amount of livestock we´ve been eating with the population on track to reach 9 billion in 2050.¨ In the early stages, derivative products, such as protein bars and cereal that incorporate powders or crushed, dried insects, will also be essential to boosting wider consumer acceptance. ¨As this market grows, it is going to be derivative products that are going to be more popular on the shelf. There´s potential for all kinds of products-be they corn flakes, cookies or crackers mixed with cricket protein; insect protein powders; dry roasted insects; BBQ or cheddar flavored meal worms. There are more niche products like lollipops with a whole bug visible inside. Obviously, you´re not going to eat for protein. But it helps people get accustomed to it.¨ So will Westerners ultimately embrace entomophagy? Dr. Handa thinks so, likening the current environment to the one for sushi 40 years ago. ¨No one was eating sushi in the US then,¨ she said. ¨People thought, 'Raw fish? Absolutely not.´ To this day, there are still significant portions of the population that won´t eat sushi. But unlike insects, sushi is not sustainable. Insects give us a totally different opportunity.¨ The next salon will take place on Feb. 19, 2014, in Austin, TX. Copyright - Unless otherwise stated all contents of this web site are © 2013 - William Reed Business Media SAS - All Rights Reserved - For permission to reproduce any contents of this web site, please email our Syndication department
[email protected] - Full details for the use of materials on this site can be found in the Terms & Conditions © 2013 - William Reed Business Media SAS - All rights reserved. Page 2 oI 2 Future Food Salons turn Westerners on to insects as Iood 2013-11-11 http://www.Ioodnavigator-usa.com/content/view/print/839684 Journal de Rosemont - La Petite-Patrie > Vie de quartier Publié le 06 novembre 2013 Daphnée Tranchemontagne AIors que MontréaI s'apprête à accueiIIir Ie premier congrès internationaI d'entomophagie en Amérique du Nord, une question se pose : Y a-t-iI un marché pour « I'industrie de Ia bébitte »? Oui, estiment Anne Charpentier, directrice de I'Insectarium de MontréaI et Aruna AntoneIIa Handa (Ph. D.), fondatrice de AIimentary Initiatives. « On voit déjà des petites entreprises intéressées par ce sujet-là. Je ne crois pas nécessairement qu'on va retrouver des insectes sur les tablettes des épiceries d'ici cinq ans, mais c'est une vague de fond qui commence », soutient Mme Charpentier, en soulignant du même coup la publication d'un premier rapport sur l'entomophagie par l'Organisation des Nations Unies, au printemps dernier. Mme Handa, l'une des organisatrice du congrès mentionne que ce n'est pas un hasard si l'événement se déroule dans la métropole québécoise. « Non seulement on y retrouve un insectarium, Montréal est aussi une ville gastronomique qui est reconnue pour sa cuisine. « Lors de la tenu d'une conférence à Toronto, j'ai eu beaucoup de demandes de la part de chefs et de restaurateurs, notamment des propriétaires de camions de bouffe de rue, pour acheter des insectes, car ils voulaient les mettre au menu », fait-elle valoir, estimant que Montréal pourrait être intéressée à emboîter le pas. Or, pour l'instant, c'est impossible, faute d'avoir des insectes salubres à la consommation en quantité suffisante. Ìl existe un producteur au Texas, mais il est compliqué d'importer ses produits au Canada, pour des questions de conservation et de douanes. « Ìl y a des personnes ici qui veulent faire de tels produits. J'ai un rendez-vous avec deux producteurs en Ontario, la semaine prochaine », annonce Mme Handa. En attendant que l'industrie de l'entomophagie se développe à plus grande échelle, les gourmands pourront satisfaire leur curiosité et leur appétit au nouveau bistro de l'Ìnsectarium de Montréal, dès 2017. Un marché pour Ies bébittes ? Page 1 oI 2 Un marche pour les bebittes ? - Vie de quartier - Journal de Rosemont - La Petite-Patrie 2013-11-11 http://www.journalderosemont.com/Vie-de-quartier/2013-11-06/article-3469507/Un-... « On a déjà plusieurs idées. On songe à faire un bar à tapas, où on pourrait voir le chef à l'ouvre. Une facon d'intégrer les insectes avec divers degrés d'acceptabilité, que ce soit par l'utilisation de produits transformés (farine) ou avec des spécimens entiers. On veut que ce soit un vrai restaurant, pas juste un endroit où les gens viennent manger par défi. « À même le bistro, on aimerait aussi montrer aux gens qu'ils peuvent avoir leur propre petite ferme d'insectes, un peu comme certains font pousser des fines herbes sur leur balcon », conclut Mme Charpentier. À quand des sauterreIIes sur Ies tabIettes des épiceries? Le Journal de Rosemont a effectué un « sondage maison » auprès de quelques commerçants du quartier à savoir s'ils seraient intéressés à vendre des produits alimentaires à base d'insectes. Toutes les personnes sondées ont répondues qu'en ce moment, elles n'avaient pas de demandes de la clientèle pour de tels produits. Le cas échéant, elles envisageraient probablement de les ajouter à leur inventaire. « Je n'ai aucun client qui m'a demandé des produits à base d'insects. Mais ça ne m'étonnerait pas que ça s'en vienne », a indiqué Marianne Hamel, gérante de l'épicerie Alfalfa Ìnternational (7070 rue Henri-Julien, 514 272-0683). « En ce moment, la mode est au végétarisme. Je n'ai jamais entendu parlé de produits à base d'insectes. Je crois que ça risque d'être plus populaire en Asie, qu'au Canada. Quoique le marché évolue, il faut voir si ça accroche auprès des jeunes », a répondu Jiango Zhao, propriétaire de la boutique Tournesol (1251 rue Beaubien Est, 514 274-3629). « Au premier abord comme ça, je n'ai pas d'intérêt, car je n'ai pas de demandes de la part de ma clientèle. Par contre, je ne suis pas fermée à l'idée. Ça dépend du produit, de sa présentation, de son goût et de sa durée de vie sur les tablettes. Je crois qu'il y a des gens qui pourraient être intéressés », a laissé savoir Ìsabelle Drouin, copropriétaire du Marché des saveurs (280, Place du Marché-du-Nord, 514 271-3811) Page 2 oI 2 Un marche pour les bebittes ? - Vie de quartier - Journal de Rosemont - La Petite-Patrie 2013-11-11 http://www.journalderosemont.com/Vie-de-quartier/2013-11-06/article-3469507/Un-...