As soon as I entered this sprawling suburban home, I was handed a glass of red wine and a sautéed tomato hornworm. “Want one?” urged Kevin Bachhuber, the co-host for tonight’s dinner, with a view of twinkling Simi Valley below. The owner of the country’s first farm to raise crickets exclusively for human consumption, he was visiting from… Read the rest
Story by Drew Cranisky // Photography by Adam Milliron
Most restaurateurs spend a lot of time trying to keep bugs out of the kitchen. Don Mahaney, on the other hand, spends his time thinking about new ways to bring them in.
January 17, 2016
Pittsburgh, PA — Chef Shawn Culp and culinary students at the Art Institute of Pittsburgh prepare a four course meal. Common ingredient? Crickets.
“What we have here basically is culinary entomology,” says Culp, the chairman of AIP’s culinary department.
Frozen crickets were shipped here by Big Cricket Farms of Youngstown, Ohio. Founder Kevin Bachhuber says they’re raised in plastic boxes.
“The … Read the rest
By Lisa Lupo
August 13, 2015
Quality Assurance Magazine
Most food companies are concerned with insects as adulterants in the products they produce. But a new wave of food products is intentionally including insects and labeling them as a key ingredient in the food. To expose the industry to this evolving food option, this QA Profile focuses on the breeding and manufacturing of insects as human food, its founding as … Read the rest
April 16th, 2015
They hop. They crawl. They squirm. And they could be coming to a dinner plate near you.
An increasing number of “entopreneurs” are launching businesses to feed a growing appetite for crickets, mealworms and other edible insects. (“Ento” comes from the Greek word for insect.)
These upstarts are trying to persuade more Americans to eat bugs, which can be produced with … Read the rest
Posted on August 29, 2014.
Silence reigned save for the chirping of crickets as trendy guests slowly milled about. The experience began upon entry of the grounds shared by the Insectarium with Montreal’s Botanical Garden. Swiftly darkening skies couldn’t put a damper on the place’s beauty: the first light installations in view of the annual Magic of Lanterns festival imbued the scenery with … Read the rest
I tend to go through sample trays like an open-mouthed freight train. You can imagine my delight when I was at a food conference earlier this year and there was a banquet table overflowing with food samples. I ate my way through the entire smorgasbord, but it was cookies from Bitty Foods that called me back. As I stuffed … Read the rest
By Kelsey Lee and Kiran Gill
July 8th, 2014
Take a couple of grad students, toss in some crunchy insects, a dash of social media and a whole lot of intrigue and you’ve got yourself a culturally curious concoction waiting to start an interesting dialogue… in western cultures that is. In certain parts of the world, for instance Thailand, Cambodia, and Vietnam, farming insects for human consumption … Read the rest