Aspire co-founder and COO Gabe Mott is a neuroscientist who never imagined he would be a cricket farmer. He is also a vegetarian, but he makes an exception for insects because he believes they are ethical, sustainable, and “a reasonable distribution of food.”
He absolutely gushed over the succulent calamari-texture and sweetness of the palm weevil his company supports in Ghana.
The very thought of eating insects grosses people out. The image of a creepy, crawly, bug working its way down your windpipe doesn’t exactly conjure up feelings of the contentment we feel with other foods.
But why not? How is it that a cow, pig, chicken, or fish seem more appetizing than other creatures? In other cultures who don’t have the “luxury” of consuming conventional sources of protein regularly, insects are a perfectly legitimate choice. In fact, 2 billion people worldwide eat insects regularly as a food source, and North America is JUST starting to catch on.
Would you rather miss a PB by a single second, or eat a grasshopper? Runners who are competitive enough would probably strongly consider the grasshopper in this moment… being grossed out is temporary, but pride is forever, right? Eating insects isn’t new. Including bugs are a main food ingredient (the technical term is entomophagy) is however becoming more trendy.
On March 13-14, McGill students Amanda Chalupa (MSc in Social & Transcultural Psychiatry), Alyssa Wiseman (MBA-Law), Attiya Hirji (BA in International Development), Lida Faridian (MBA) and Vivien Leung (Law), also known as team MILA, are headed to San Francisco to vie for the US$1 million Hult Prize to launch their social program.
Registrations are now open for the 2015 Hult Prize at McGill
Will you be the next winner of $1 Million? This year's President's Challenge will tackle Early Childhood Education. The Desautels Faculty of Management of McGill is proud to host a Campus Event which is part of the world's largest and most influential community! The best fact? We are all here to help you!
With a growing world population and diminishing resources, we explore the sustainable option of edible insects.
What do you think about entomphagy? Tell us about it!
Tahun lalu, tim mahasiswa MBA dari McGill University Kanada memenangkan $1 juta (Rp 11,8 miliar) dari kompetisi Hult Prize. Mereka berhasil menciptakan 'power flour', yakni tepung lokal (gandum, jagung, singkong, dll) yang dicampur tepung serangga lokal.
Read the full article (in Indonesian): detikFood
If you've turned on the news lately, you may have gotten the sense that the world is falling apart. From rising body counts in Gaza and Israel to a plane getting shot down in Ukraine to increasing violence in Nigeria and Syria, it can often seem like a never-ending stream of grim realities.
Cricket bruschetta, chocolate mealworm cookies... coming to a supermarket near eww! Inside North America's first industrial-scale farm where bugs are hatched, gassed and cooked to meet a soaring demand - for HUMAN consumption
'Minus one!' There's a familiar scrunching noise as an escapee is stepped on. Then I accidentally step on one too.
Every week, Inside Africa takes its viewers on a journey across Africa, exploring the true diversity and depth of different cultures, countries and regions.