One may not be aware that the Thursday before Thanksgiving happens to be “Bugsgiving.” Writer Ella Morton dove into the holiday, at a 10-course banquet in Williamsburg, Brooklyn, spearheaded by chefs Joseph Yoon and David George Gordon and part of the Brooklyn Bugs Festival. The edible insects were aplenty—as are her insights. From lotus chips with scorpions to pear salad with Changbai ants and so much more, Morton explored …
Centuries of civilizations have relied on insects for sustenance or flavor. And yet, the gourmet-driven resurgence of critter consumption is a relatively new Western phenomenon. Phaidon’s recently published “On Eating Insects: Essays, Stories and Recipes” acts as a guide for those looking to navigate the field of bugs. From a holistic standpoint, the book addresses how each creature tastes and how they can be used …
As more people grow aware of the protein packed into crickets (and how sustainable and affordable it is to raise them, compared to livestock), eating them is becoming less of a novelty and more of a practical life choice—especially when they’re made into tasty bars or chocolate cardamom cookies. While we might have a long way to go before seeing cricket burgers or salads on …
