Reinventing Entomophagy for the 21st Century

The Huffington Post "Entomophagy is an evolving term in need of review," says Afton Marina Szasz Halloran, Ph.D Fellow at the University of Copenhagen. Halloran calls for a change in the way we speak about edible insects and entomophagy. Entomophagy is the practice of eating insects, especially by people. Like Halloran, many professionals in the field express a dislike for the archaic term due to its over-simplified definition. The practice of consuming insects [...]

By | January 27th, 2016|In The Press|0 Comments

Cool Jobs: Finding foods for the future

A reddish-purple seaweed called dulse could be a food of the future. Here it is served in a salad. But fried, it tastes like bacon. Meet dulse, a seaweed with a secret. This translucent red alga grows along northern, rocky coastlines of the Atlantic and Pacific oceans. And its colorful, leathery fronds hide a remarkable flavor. When tossed with oil and fried in a pan, they taste like bacon. Read Full Article

By | September 25th, 2015|In The Press|0 Comments

Is the US ready to stomach eating bugs?

The market for insect-based foods in the US will likely remain limited to adventurous eaters and people who already use other types of dietary supplements. Photograph: Felix Clay for the Guardian Chapul, Exo and Jungle – three protein bars making their way to supermarket shelves – have one thing in common: crickets. All three include cricket flour, which is touted by their manufacturers as an environmentally friendly alternative to milk or soy protein. [...]

By | August 28th, 2015|In The Press|0 Comments

The Next Big Thing in protein will likely make you squirm

Credit: Courtesy of Coalo Valley Farms     Eating bugs might sound like something you’d do if you lost a bet. But a few companies have cropped up that are marketing insect powder as a nutritional supplement. Read Full Article

By | August 26th, 2015|In The Press|0 Comments

Why these startups want you to eat bugs

Gold-coated crickets sit on chocolates. Photograph by Jean-Christophe Verhaegen — AFP/Getty Images Insect eating is common in 80% of the world’s countries — but not in the U.S. or Europe. Now, several entrepreneurs are working to bring the edible insect market to the US and Europe. It used to be only a few specialized ethnic restaurants like Toloache in New York City or Typhoon in Santa Monica offered insects on the menu (grasshopper [...]

By | August 25th, 2015|In The Press|0 Comments