Getting bugs in your stores and on your plates begins with the loads of positive media coverage. Luckily edible insects are the darlings of social and traditional media venues, always looking for something new. As a hub for insect adventure and gastronomy, we’ve attracted a growing range of media coverage. We’re always happy to talk bugs.
After 12 grueling days alone on El Capitan, Yosemite, Meghan Curry topped out 26-pitch Mescalito (5.7, A3). But instead of a big wall climb powered by Clif Bars and Tasty Bites, Curry survived on bugs-ediable insect products such as Exo Cricket Bars, cricket granola, and mealworm chili.
Nothing satisfies at the end of a long day of climbing like a handful of meal worms. Or at least that’s the case for bugs-as-food proponent Meghan Curry. This September, the 29-year-old El Paso entomologist is putting her money (and her meal worms) where her mouth is.
As the population of our world increases and the amount of space decreases, there seems to be a growing concern regarding sustainability. Movies, such as Food, Inc., and books, including Michael Pollen’s An Omnivore’s Dilemma, have increased awareness about the unsustainable practices of modern farming. Many people choose to lessen their impact and contribute to…
If Half Dome was a food, what would it be? Bon Appétit magazine tracked down chef extraordinaire Alex Honnold to get an answer to that query as well as a little cooking advice. In response, Honnold answered, “I don’t even know how to take that.”
Doesn’t look so bad Meghan reached out to me to tell me about her “BugWall” project, which aims to promote a eating insects as a sustainable food source. It’s no secret that by 2050, there will be 9.6 billion people living on the planet.
What do you get when you cross a 3,000 ft summit, a daring adventurer, and a mission to change the world? Potentially a great summer thriller film. But in our case, we have Bug Wall – Meghan Curry’s 2 week edible insect-powered ascent of El Capitan.
This week, Meghan Curry is setting out to climb El Capitan. At the heart of her climb is one, simple idea: the viability of insects as a food source. To make her point, she is adhering to an insect-rich diet that many would call unusual, but which she has full confidence in.
On the Dawn Wall, Tommy Caldwell credited eating healthier to being one of the keys to his and Kevin Jorgeson’s success. Forget the normal big-wall diet of beef jerky, ramen noodles and canned peaches. Kevin and Tommy were eating fresh avocados, cucumbers, peppers and Patagonia Provisions Wild Salmon, responsibly sourced from sustainable fisheries.
In case you’ve ever wondered what it would be like to rock climb for two weeks by yourself, eating bugs the whole time–that’s exactly what entomologist, rock climber, bug-recipe blog founder and edible insect proponent Meghan Curry did in September.
Meghan Curry is an Entomologist and experienced climber who is nearly at the top of El Cap and she is eating only bugs. Curry has set out to become the fir
This week on the We Grow Ours show, Nick and have Krystal with Big Cricket Farms. They have an amazing story and Krystal talks to us about crickets as food and we discuss other areas on the “farmstead” that crickets and bugs may fit in.
Salud Bug Dinner
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San Antonians chowed down on insects at the Witte Museum Aug. 12, 2015.
Posted By Felicia DeInnocentiis on Fri, Jul 24, 2015 at 12:45 PM click to enlarge The Witte Museum is serving a different kind of “hops” for its Salud! Culinary Nights dinner series. Chefs Stephen Paprocki, Ernest Lopez and Pastry Chef of Eilan Hotel will prepare a three-course meal incorporating insects, a theme inspired by Curator of Archaeology Dr. Harry Schafer.
The Witte Museum is hosting a creepy crawly event as part of the Salud! Culinary Nights series. “The Bug Dinner” will feature three courses, each with a special insect ingredient. Ernest Lopez, pastry chef of the Eilan Hotel, and executive chef Stephen Paprocki will prepare this feast for adventurous diners.
Savor a unique entomological culinary experience at the Witte Museum on Aug. 12 from 6:30-8:30 p.m. for Salud! Culinary Nights. Chef Stephen Paprocki and Ernest Lopez, pastry chef of Eilan Hotel, are teaming up to cook a three-course meal using insects.
The historical link is significant, because it connects us as well to a distant ancient past that lies buried within. The story of the Silk Road is as rich as the commerce that made it grow and connected the east to the west, commingling flavors, colors and sounds serendipitously that had never been mixed before.
Edible Insect Culinary Hub
Environmentalists and foodies alike have been hailing bugs as the future of eco-friendly protein. That’s great news for chefs and bug scientists with a taste for insects, including Marcel Dicke, an ecological entomologist at Wageningen University in the Netherlands who gave a 2010 TED talk called “Why Not Eat Insects?”
According to entomophagist Meghan Curry from Bug Vivant, “Two years ago, edible insects were nothing more than an academic idea in the US. Today, this industry is booming, with a new startup joining the ‘edible insect industrial complex’ just about every week.” Which makes sense!