Did you know that in scores of countries around the world–including Thailand, where food markets are stocked with commercially raised water beetles and bamboo worms — bugs and insects have long been part of a well balanced meal?
Furthermore eating insects could be a far greener way to get protein than eating chicken, cows or pigs. With the global livestock sector responsible for 18 per cent of the world’s greenhouse gas emissions and grain prices reaching record highs, cheap, envirornmentally low-impact insects could be the food of the future – provided people can stomach them.
Insects require little room and few resources to grow. For instance, it takes far less water to raise a third of a pound of grasshoppers (150 g.) than the staggering 869 gal. needed to produce th same amount of beef.
Incredibly efficient to raise, insects are also crawling packets of nutrition.
Some people are revolted by the alien appearance of insects, but then again lobster could hardly be described as cute andcuddly.
Consider the Waxworm spring salad. Cook waxworms as well as Queen Atta ants. If cooked correctly, what you get is crispy, meaty and flavourful.
Would you ever consider eating well-cooked insects?