Future Food Salon Group Press Dossier

Future Food Salon Series
Press Coverage
Aruna Antonella Handa, PhD Alimentary Initiatives, Director, Future Food Salon Group.
Elke Grenzer, PhD Culture of Cities Centre, Director, Future Food Salon Group.
+1.416.606.0799 aruna@alimentaryinitiatives.com Alimentary Initiatives 720 Bathurst St. Toronto, ON Canada M5S 2R4
April 19, 2013 at 10:15 am

A Future Food Salon Puts Bugs on the Menu
Curious eaters gathered for a chance to taste the future. And the future tastes like crickets.
By Jess Davidson

Typically, the sound of crickets at an event means its a less than stellar one. But at Thursdays Future Food
Salon, the little insects were the stars of the evening.
Held at Gallery 345, the Alimentary Initiatives and Cultures of Cities Centre event was focused on the future
of food, with a heavy emphasis on entomophagywhich, for the uninformed, is the eating of insects.
By the year 2050, the worlds population is expected to reach nine billion people. This means more mouths to
feed, and more clearing of land to support food production. The amount of land necessary to feed one North
American person meat for just one year, for example, is 549 square metres, according to research compiled by
the Future Food Salons keynote speaker, Jakub Dzamba, a McGill PhD student and cricket connoisseur.
Livestock, such as cows, pigs, chickens, and other animals we raise for meat and dairy, requirein addition to
vast amounts of landwater, energy, and feed.
Because of this, insects are emerging as a viable alternative to livestock consumption. Bugs are already being
eaten in other parts of the world, including places as close to home as Oaxaca, Mexico. According to Dzamba,
these creepy crawlies have benefits beyond the environmental. They also pack a protein-filled punch.
They actually have a protein content similar to beef, Dzamba said while touting the benefits of cricket
consumption. Plus, the fibre content is much higher.
Because the shells of crickets arent digestible, they pass through the digestive tract, making them a good
source of insoluble fibre. With this in mind, Dzamba recommends eating crickets ground and added as protein
powder to a variety of dishes.
Aruna Handa of Alimentary Initiatives counts herself as an insect-eating enthusiast. She also sees the wider
benefits of entomophagy.
Insects are so tasty, theyre so sustainable, theyre so versatile for cooking, she said. And we wanted to
celebrate that.
Guests at the Future Food Salon were offered a tasty spread of cricket-based dishes. The bugs came intact,
spiced, and dry-roasted, but were also presented in canaps prepared by Urban Acorn Catering, as well as atop
cookies. Cookie Martinez had prepared an even more daring dessert option: crickets drizzled in chocolate.
Urban Acorn Catering chef Daniel Holloway cut his cricket teeth only weeks ago, but found them easy to use
in dishes.
They have the consistency of popcorn, and the taste of almonds, so I found them very easy to work with.
The canaps he and co-owner and chef Marie Fitrion prepared for the salon included Chick & Chirp burgers,
which consisted of chickpea patties made with cricket flour; buckwheat crepes stuffed with pickled cabbage,
dried crickets, and rhubarb; and a garbanzo blini with carrot mousse, which was the buggiest of all the
options, with several whole, roasted crickets on top of each mini chickpea pancake.
If causal observation can be considered an adequate gauge, it seems that the future is not far off, at least for
Toronto. Salon guests happily munched cricket-laced and -topped dishes throughout the evening, many (this
writer included) going back for seconds, thirds, and fourths.
All photos courtesy of Urban Acorn Catering.

Insects for dinner? UN recommends eating bugs for
nutrition, environment
Frances D'Emilio, The Associated Press
Published Monday, May 13, 2013 7:12AM EDT

Read more: http://www.ctvnews.ca/sci-tech/insects-for-dinner-un-recommends-eating-
bugs-for-nutrition-environment-1.1278711#ixzz2kYbNvime

ROME -- The UN has new weapons to fight hunger, boost nutrition and reduce pollution, and
they might be crawling or flying near you right now: edible insects.
The Food and Agriculture Organization on Monday hailed the likes of grasshoppers, ants and
other members of the insect world as an underutilized food for people, livestock and pets.
A 200-page report, released at a news conference at the UN agency's Rome headquarters,
says 2 billion people worldwide already supplement their diets with insects, which are high in
protein and minerals, and have environmental benefits.
RELATED LINKS
UN FAO -- Edible insects Future prospects for food and feed security
PHOTOS

Dried insects and insect spices are displayed at the Wellcome Collection in London, Tuesday, April 23, 2013. (AP
Photo/Kirsty Wigglesworth)

Keeper Dave Clarke is seen in silhouette as he holds a Jungle Nymph stick insect at London Zoo in London, Wednesday,
Jan. 4, 2012. (AP Photo/Kirsty Wigglesworth)
Insects are "extremely efficient" in converting feed into edible meat, the agency said. On
average, they can convert 2 kilograms (4.4 pounds) of feed into 1 kilogram (2.2 pounds) of
insect mass. In comparison, cattle require 8 kilograms (17.6 pounds) of feed to produce a kilo of
meat.
Most insects are likely to produce fewer environmentally harmful greenhouse gases, and also
feed on human and food waste, compost and animal slurry, with the products being used for
agricultural feed, the agency said.
Currently, most edible insects are gathered in forests and what insect farming does take place is
often family-run and serves niche markets. But the UN says mechanization can ratchet up
insect farming production. The fish bait industry, for example, has long farmed insects.
Insect farming is "one of the many ways to address food and feed security," the food agency
said.
"Insects are everywhere and they reproduce quickly," the agency said, adding they leave a "low
environmental footprint." They provide high-quality protein and nutrients when compared with
meat and fish and are "particularly important as a food supplement for undernourished children,"
it said.
Insects can also be rich in copper, iron, magnesium, manganese, phosphorus, selenium and
zinc, and are a source of fiber.
The agency noted that its Edible Insect Program is also examining the potential of arachnids,
such as spiders and scorpions, although they are not strictly speaking insects.
University biologists have analyzed the nutritional value of edible insects, and some of them,
such as certain beetles, ants, crickets and grasshoppers, come close to lean red meat or broiled
fish in terms of protein per gram (ounce).
But are they tasty?
The report noted that some caterpillars in southern Africa and weaver ant eggs in Southeast
Asia are considered delicacies and command high prices.
And some people who might not entertain the thought of consuming insects might already be
eating them. Many insects are ingested inadvertently.

Read more: http://www.ctvnews.ca/sci-tech/insects-for-dinner-un-recommends-eating-
bugs-for-nutrition-environment-1.1278711#ixzz2kYb1ic6F.

!"#$%& ()&* $% +"%","-
8y Lynn ues[ardlns | engllsh[rclneL.ca
Wednesday 13 May, 2013

LlsLen:

The United Nations is encouraging people to eat more insects but its noL clear Canadlans are ready Lo
Luck ln. 8ugs are nuLrlLlous and Lhey are much beLLer for Lhe envlronmenL Lhan are anlmals accordlng Lo
a reporL by Lhe lood and AgrlculLure CrganlsaLlon.

CerLaln beeLles, anLs, crlckeLs and grasshoppers come close Lo lean red meaL or brolled flsh ln Lerms of
proLeln per gram, sLudles suggesL. 1homas Calame/lAC/AssoclaLed ress
2 bllllon people currenLly eaL bugs llke crlckeLs, beeLles and grasshoppers. 1he reporL noLes some
caLerplllars ln souLhern Afrlca and weaver anL eggs ln SouLheasL Asla are prlzed and feLch hlgh prlces.
Eating insects is not common in Canada but its getting more popular, says Jakub Dzamba . He is an
architecture student at McGill University who is developing cricket farm systems. Hes working on one
LhaL could be used aL home.
I came up with a cricket farm that basically herds crickets from one farm to another, said Dzamba.
The reason for that is to get the crickets away from their own waste and that keeps them cleaner.
1he Lransfer occurs wlLh a sysLem of levers and ls escape-proof so Lhe crlckeLs sLay
age 2 of 7LaLlng bugs ln Canada?
2013 -11 -11hLLp://www.rclneL.ca/en/2013/03/13/eaLlng -bugs -ln -canada/
conLalned. 1he farm sysLems wlll cosL beLween 200 and 300 dollars.
CurrenL crlckeL farms are geared for ralslng bugs for peLs and do noL operaLe aL hlgh enough hyglenlc
standards. For those who dont want to raise bugs in their own fridges they can go on line and order
Lhem from suppllers ln Lhe u.S.

A renderlng of Lhe envlsloned Caxaca, Mexlco crlckeL- farmlng unlL. 8ender by !akub uzamba
1he farms are however llkely Lo be a blg hlL ln Caxaca, Mexlco where people are experlenclng food
securlLy lssues. A famlly could buy a farm and [usL use Lhelr own klLchen blo wasLe Lo feed Lhe crlckeLs.
1hey could elLher sell Lhe crlckeLs or use Lhem as food. lrled crlckeLs are a popular food lLem Lhere.
noL many Canadlans eaL lnsecLs buL uzamba Lhlnks more are becomlng open Lo Lhe ldea. Pe works wlLh
1oronLo Chef naLhan lsberg who has crlckeLs as a regular lLem on Lhe menu aL hls resLauranL and has
prepared Lhem aL oLher eaLerles as well.
Canadlans also have Lhe chance Lo LasLe lnsecLs aL luLure lood Salons . 1hese are evenLs organlzed by a
company called AllmenLary lnlLlaLlves whlch promoLes lnnovaLlve foods.
8ugs for food are good for Lhe envlronmenL because Lhey emlL far fewer greenhouse gases Lhan do
meaL anlmals. 1hey also need only Lwo kllos of feed Lo produce one kllo of lnsecL mass. ln comparlson,
caLLle requlre 8 kllos of feed Lo produce one kllo of meaL.
lnsecLs can be frled, bolled, baked and ground up for use as flour or oLher elemenLs ln dlfferenL food
preparaLlons.

Canada puts insects on the menu

Sustainable food campaigners want people to eat bugs, but some may find it hard to
stomach.
Last Modified: 01 Jul 2013 11:46 http://aje.me/16Jv9de

Sustainable food campaigners want to introduce a new feature on our menus - insects.
They are small and packed with nutrition, but some may find them hard to stomach.
Al Jazeera's Daniel Lak reports from Toronto, Canada.

What Eating Crickets Is Really Like
A seven-item hors d'oeuvres tour through the wonders of bug-
eating
By
Dan Nosowitz
Posted 08.15.2013 at 12:30 pm 10 Comments

Mmm, Cricket Crostini
Dan Nosowitz
View Photo Gallery
The Future Food Salon describes itselI as "a celebration oI Iood in an arts-soaked setting that explores
with enthusiasm what we will be eating in the Iuture." This is not untrue! But it would be perhaps more
descriptive to say the Future Food Salon is like a book reading at which you eat bugs. Lots oI bugs.
I headed out to the Iar west side oI Manhattan yesterday evening, to one oI the many airy, modern,
vaguely industrial event spaces that seem to be all there is between 18th and 34th Streets, west oI 10th
Avenue. Given that I don't think anyone can actually !"#$ out there, I think I've spent about as much
time as anyone in that part oI town; in addition to art galleries, it's where tech companies introduce and
demo new gadgets, and, I guess, it's where you'd go to see Andrew W.K. get zapped with a million
volts oI electricity. But yesterday I was going to eat bugs, not play with new cellphones.
The event was cheerIul and moderately drunk; the bartender was pouring, like, completely Iull-to-the-
brim glasses oI wine, possibly to counter any trepidation the guests had about eating toIIee that was
intentionally covered with bugs. The hosts were a mixture oI Future Food Salon people (enthusiastic
Torontonians) and do-gooders interested in promoting sustainable bug-eating (mostly Irom Austin,
Texas), and the guests were a nice mix oI journalists, photographers, NYU students who had come out
to see the panels that preceded the tasting, and a Iew excessively stylish people who looked like they'd
wandered in oII the street and might be heading to eight or nine gallery openings aIter this. I was there
Ior the bugs.
The eating oI insects as Iood is called, sort oI clinically and unappetizingly, "entomophagy." It's not
unusual outside oI North American and Western Europe; in Mexico, Ior instance, chapulines, or
grasshoppers, are a Iavorite bar snack and taco Iilling. But here, eating bugs is pretty much limited to
reality TV shows.
That could change, as we're looking at a near-inevitable Iood crisis brought on by Iactory Iarming.
Factory Iarm animals, like cows, pigs, and chickens, consume massive amounts oI grain, water and
land, and require the deIorestation oI huge swathes oI the planet. A 2009 study estimated that Iactory
livestock is responsible Ior 50 percent oI the world's man-made greenhouse gases. It's no surprise, then,
that scientists and others have been looking to alternatives, Irom lab-grown meat to, well, bugs.

A Cricket Coop For Your Home
Dan Nosowitz
Entomophagy has a lot going Ior it. Bugs are high in protein, so they're a good replacement Ior
mammal or bird meat. They eat less Iood, reduce our need Ior pesticides (because, um, that would kind
oI deIeat the point), and contribute minimal greenhouse gases. Many types oI insects (like mealworms)
don't even require water, since they get enough Irom their Iood. Insects are also easy to raise at home,
and don't take up much space. At the Future Food Salon, I was shown a mockup oI an in-house cricket
enclosure, designed to be placed on your counter next to your microwave and toaster oven (pictured
above). It worked pretty much like a tiny chicken coop--a cricket coop, you might say. Click through to
the gallery Ior a seven-item hors d'oeuvres spin through the wonders oI bug-eating.

What Eating Crickets s Really Like
By Dan NosowiPosted 08.15.2013 at 12:30 pm
Chapul Bars
Dan Nosowitz
ChapuI, a company that started out on Kickstarter, makes a few kinds of dense bars that use cricket flour. Cricket flour
was used in several of the baked goods ate at the event; it's made by roasting and then grinding crickets into a fine flour.
ate two kinds of Chapul bars: the Chaco, which is peanut butter and chocolate, and the Aztec, which includes dark
chocolate, coffee, and cayenne pepper. They had the consistency of an energy bar or, well, a health bar: dense, sort of
fudgy but much more dry. The Chaco didn't much like; that typical energy-bar texture isn't one of my favorites and the
Chaco is very mild in flavor, with the peanut butter barely noticeable. The Aztec, on the other hand, had lots of flavor! Big
flavor! The cayenne comes on late, but it was definitely there, and the coffee and dark chocolate added a nice smokiness
that didn't expect. didn't taste anything particularly cricket-y about the Chapul bars, but energy bars are always looking
to add protein, and flavor isn't necessarily the first priority, so cricket flour makes a lot of sense: not much flavor, but a big
wallop of protein.

Fat Turkey Cricket Petits Fours
Dan Nosowitz
Fat Turkey, an Austin, Texas-based chocolatier, brought some lovely chocolate coins to the event...with big, fat crickets on
them. They're dark chocolate, with a few chopped walnuts (correction: these were carameIized cocoa nibs) and one
big cricket laid right on top. These liked a lot, although the crickets seemed mostly unnecessary. The chocolate had just
the right balance of sweet and bitter, with a very nice mouthfeel--not too melty, not too firm. The cricket wasn't noticeable
at all; poked it with my finger and found that it was soft and pliable, so the pleasant crunch of the coin was due only to
the walnuts. Still, suppose it adds a bit of protein--and shock value, if you're into that kind of thing.
Chocolate Chip Cricket Cookies
Dan Nosowitz
Oh man. These are my favorite of all the treats, by far. They are SCRUMPTOUS. Made by an Austin baker named Emily
Breedlove and brought to the Future Food Salon by an Austin-based non-profit called Little Herds, the cookies--made with
cricket flour--are crispy, rather than gooey, dense but moist, and, best of all, heavily salted. They're damn good cookies,
cricket flour or not; convinced a dubious NYU student next to me to try them and his gross-out and delight levels seemed to
even out a little bit. Robert Nathan Allen from Little Herds tells me that the bakers have told him the cricket flour is easy to
work with, but "slightly oily, like safflower seed flour." So the bakers can actually take out some of the fat and sugar they'd
normally put in the cookies! didn't notice, either; these cookies aregood, though Allen tells me the cookies aren't
commercially available.
Cricket Brittle
Dan Nosowitz
The cricket brittle, like a few of the upcoming treats, was made by Cookie Martinez, a Toronto-based cook. When make
brittle, use nearly equal parts butter and sugar, but Cookie's "crittle" was made of exclusively sugarcane. That lent it a very
pleasant toasted flavor, almost like mildly burnt marshmallows, but the texture ended up a bit stickier and gooier than like
my brittle. t wasn't, well, brittle enough in texture. But it was topped with crickets and chopped almonds and tasted pretty
great, and find it hard to get too upset about roasted sugar.

Cricket Falafel Kabobs
Dan Nosowitz
Cookie Martinez also brought the cricket kabobs, which beg the question: for alliteration's sake, should they be "kricket
kabobs" or "cricket cabobs"? The small skewer included a cherry tomato, a few pieces of yellow bell pepper, and a sort of
cricket fritter, which was essentially a falafel using ground crickets instead of chick peas. t was served with a guava-based
dipping sauce--a little sweet, a little sour, a little spicy. actually loved the idea of the cricket falafel, but they were made a
little too far in advance so were kind of limp when they should have been (and 'm sure were, when they were first made!)
crisp. The texture of the falafel was finer than a chick pea falafel, but none the worse for it. The taste was fairly mild, a little
nutty, but think it would have taken to some heavy spicing pretty well. 'd have liked it even more with some tahini and
sriracha.

Cricket Crostini
Dan Nosowitz
The cricket crostini is another Cookie Martinez creation: a crisp piece of cracker-like bread topped with a mushroom and herb
pt and finished with a few bits of chives, a segment of cherry tomato, and a whole cricket. The pt was almost like a
duxelles, a strongly spiced mushroom paste that liked a lot. Duxelles is an easy preparation to mess up; it's often bland. But
this one was really well-spiced, nice and bright and flavorful--although it didn't, found out, have any cricket in it at all. The
cricket on top was bold aesthetically, but had very little flavor or texture; usually the cricket adds a little bit of texture or nutty
flavor to the dish but didn't taste much of anything this time. Still, pretty good!

Cricket Bar Snacks
Dan Nosowitz
Next to the bar were two bowls of crickets. They were prepared like Mexican chapulines, or grasshoppers: deep-fried, heavily
salted, meant to be eaten while drinking booze. They're a low-fat, high-protein substitute for nuts or popcorn or pretzels. t's
sort of intimidating to just grab a whole cricket and chomp down on it, but the girl at the bar poured me a glass of wine right
up to the brim, so was feeling cheerful and adventurous, and the cricket actually wasn't bad at all! expected it to be
crispier, but the flavor is really quite delicate and nice: a touch of umami, a touch of nuttiness, and salt. think it might be
better with heavier spicing, since the cricket doesn't taste like much by itself; 'd have loved a chili-spiced cricket with some
lime to squeeze over it. But think the Future Food Salon wanted us to really taste the cricket, which makes sense. Oh, and
the legs stick in your throat a little bit going down.
Click here to print
WouId you Iike some crickets with that?
How six-Iegged snacks have New York
foodies aII abuzz - AND they're a great
source of protein
By Margot Peppers
PUBLISHED: 17:12 GMT, 16 August 2013 | UPDATED: 17:34 GMT, 16 August 2013
Crickets have long been a delicacy in Mexico and parts of Asia and Africa, and now the six-legged
critters have made their way to the U.S. as the latest trendy barsnack of choice.
At the Future Food Salon in New York on Wednesday, the bugs were served up in every style -
sprinkled on toffee, spread into pate, and skewered on toothpicks to dip in cocktail sauce.
According to Gothamist writer Scott Lynch, not only do they make for deliciously crunchy treats,
but they are also a nutritional source of protein, and may well replace meat in our diets in the
future.
Page 1 oI 6 Would you like some crickets with that? How six-legged snacks have New York Ioodi...
2013-11-14 http://www.dailymail.co.uk/Iemail/article-2395743/Would-like-crickets-How-legged-...
Among the snacks on offer was Cricket Crostini, which consisted of a single bug placed on a piece
of toast spread with pate.
While the insect apparently added a crunch to the salty hors d'oeuvre, Mr Lynch notes that the
taste of the cricket was mostly overpowered by the pate it sat on.
Cricket 'Falafel' skewers were served up on toothpicks, and for dessert, guests indulged in super
sweet Crittle - chocolate covered bugs sprinkled with pieces of toffee.
The least dressed-up snack were two bowls of dried whole crickets - one salted, one plain -
complete with legs, antennae and eyeballs.
And while they may not have had the most appetizing appearance, Mr Lynch says the crickets
tasted much better than they looked.
'The flavor was subtle, maybe a little nutty,' he writes. 'But the texture was satisfyingly crackling,
and it did the bar-snack trick.'
CuIinary critters: At the Future Food SaIon in New York on Wednesday, crickets were
served up in every styIe - sprinkIed on toffee, spread into pate, and skewered on
toothpicks to dip in cocktaiI sauce
A IittIe unappetizing: The Ieast dressed-up snack were two bowIs of dried whoIe crickets
- one saIted, one pIain - compIete with Iegs, antennae and and eyebaIIs
The event was a celebration of entomophagy - the official term for the eating of insects - and was
aimed at promoting crickets as a viable, more eco-friendly, new source of protein.
According to Jakub Dzamba, a McGill PhD student and the speaker at the event, the farming of
cows, pigs and chickens will be replaced with large-scale cricket farming in the future.
'The fIavor is subtIe, maybe a IittIe nutty, but the texture is
satisfyingIy crackIing'
This is because farm animals eat large amounts of our natural resources like grain and water,
which has added to the earth's deforestation.
What's more, Gothamist cites a study which found that factory-farmed livestock are responsible for
50per cent of man-made greenhouse gases around the globe.
Bugs, on the other hand, require little to no food or water to live, and some are also believed to
provide nearly double the protein as meat.
'They actually have a protein content similar to beef,' Mr Dzamba said at another Future Food
Salon event in Toronto, Canada. 'Plus, the fibre content is much higher.'
Sweet tooth: For dessert, guests induIged in 'super sweet' CrittIe - chocoIate covered
bugs sprinkIed with pieces of toffee
Nutritious: The event was a ceIebration of entomophagy - the officiaI term for the eating
of insects - and was aimed at promoting crickets as a viabIe new source of protein
The future of food: According to Jakub Dzamba, the speaker at the event, the farming of
cows, pigs and chickens wiII soon be repIaced with Iarge-scaIe cricket farming
For those not quite ready to take the plunge into whole bug-eating, Mr Dzamba recommends eating
them ground and used as a protein powder in drinks and dishes.
While crickets haven't quite made it to mainstream menus, there are a number of restaurants
around the country that serve them up.
n New York City, for instance, the bugs are served on a tostada topped with avocado at Antojeria
La Popular in Nolita, and atop a pina colada-style cocktail at White & Church in Tribeca.
Another beneficial side effect of the regular consumption of insects is that it will cause us to cut
down on our use of pesticides.
Also on show at the Future Food Salon was a mock-up of a cricket enclosure - a sort of chicken
coop for crickets designed to farm the insects at home.
Read more:
Photos: Cricket Canapes A Hit At
What Eating Crickets s Really Like
Find this story at www.dailymail.co.uk/femail/article-2395743/Would-like-crickets-How-legged-snacks-New-York-
foodies-abuzz--AND-theyre-great-source-protein.html
Published by Associated Newspapers Ltd
Part of the Daily Mail, The Mail on Sunday & Metro Media Group
Associated Newspapers Ltd
Eco-friendIy: This is because farm animaIs eat Iarge amounts of our naturaI resources
Iike grain and water, which has added to the earth's deforestation, whiIe crickets require
IittIe to no food or water

Photos: Cricket Canapes A Hit At "Future
Food Salon" !" $%&'()*+& *, -%%. %, /01 234 5627 22833 /9

(Scott Lynch/Gothamist)

Insects' culinary stardom continues to rise in the U.S., with chefs and food innovators
introducing the creepy crawlies to the western palate. Last night's iteration of the Future Food
Salon series, which examines the culinary landscape of our future, devoted an evening to
exploring the nutritional and ecological advantages to consuming crickets and other insects, and
tried to convert some adventurous eaters to entomophagy.
Photographer and avid eater Scott Lynch braved the bugs and sends us this dispatch from the
dinner party of the future:
The Future Food Salon promo piece promised only "cricket canapes", so I was worried that there
might just be a few samples available, but no, this was a generous buffet of bug snacks and
sweets. I'd never eaten crickets before (Toloache was out the night I went), nor, I don't think, any
kind of bug (though there might have been a mezcal worm or two in my youth). And, frankly,
insects in general kind of freak me out. But you can't go to a cricket-eating event and not eat a
bunch of crickets, so I dove right in. There were plenty of "starter-entomophagist" options here,
like the Cricket Crostini, which tasted mostly of the pat on which the insect was placed, and the
Cricket "Falafel" skewers, which was also not terribly buggy. The crickety sweets were even
more of a cover-up, especially the insanely sweet "Crittle".
Thankfully, over at the bar there were two bowls of straight-up crickets, one with salt, one
without. Just big bowls of dried-up bugs. It's not like they clean and "scale" these suckers either:
spindly legs, long antenna, little eyeballs, it's all here. Just to really gross myself out I put like
five in my mouth at the same time, to produce a good chew, as you might with a particularly
good mixture of nuts. And, honestly, it wasn't bad. It wasn't necessarily goodthe flavor was
subtle, maybe a little nuttybut the texture was satisfyingly crackling, and it did the bar-snack
trick.
Of course there was a serious purpose to the Future Food Salon as well, and entomophagists
(Greek for "eaters of insects", per the internet) are adamant that insect protein will save the
planet, offering a far more sustainable, less expensive, and ecologically sound source of nutrition
than animal meat. Large-scale cricket farming is the future, say they, but the event's speaker
Jakub Dzamba also brought in three prototypes of his counter-top cricket farms. He told me that
it takes about two weeks to grow enough crickets in one of these home models to provide dinner
for a family of four, which doesn't sound nearly quick enough to bother. Also, all three were way
too large for any home kitchen I've ever had here in the city. Still, there's definitely something to
it, and you can see the appeal in an urban-farming kind of way.
Scott Lynch is a photographer and adventurer in New York City.
Contact the author of this article or email tips@gothamist.com with further questions, comments
or tips.

- Inhabitat New York City - http://inhabitat.com/nyc -
VIDEO: Would You Eat a Cricket Canape? New Yorkers Devour Chirp-
Worthy Delights at the Future Food Salon
Posted By Diane Pham On August 19, 2013 @ 11:02 am In Food

Email
[3]

Cricket cuisine
[4]
seems to be trending these days, and weve seen plenty of people debuting their
newly minted edible insect farms
[5]
across the web. With people lining up for hours to get their hands
on ramen burgers
[6]
and cronut bacon jam burgers
[7]
, could cricket burgers topped with smoked
chipotle cricket ketchup be the next big culinary coup? We were on the scene last week at the Future
Food Salon
[8]
in Manhattan gauging the reactions of those who dared to take a bite out of everything
from cricket canapes to cricket energy bars to even crunchy crickets laid out like a bowl of pistachios.
Check out our video ahead and let us know in the comments if these little chirpers are something
youd chow down on.

While much fun was had sampling the buffet of cricket-based treats prepared by an expert cricket-
chef, the purpose of the Future Food Salon
[8]
was to present crickets as a more sustainable, less
expensive and more easily accessible source of protein. The idea is that one day every family will have
a cricket farm in their home. The event also hosted talks by several leading entomophagy experts,
showcased domestic cricket-reactors and mobile apps for cricket farming, and even sold bags of
frozen crickets to take home for experimentation.
The Future Food Salons main speaker, Jakub Dzamba, brought with him three patent-pending
prototypes of his countertop cricket farms each more elaborate than the last, and all employing
recycled materials. Speaking about the main reasons for eating crickets, Dzamba said: In a nutshell,
the main two reasons for even considering insects as food are: 1) Theyre cold blooded, and as a
result are much more efficient at converting feed into body mass; and 2) They eat just about
anything, which means we dont need to feed them stuff that humans can eat, like corn or wheat (fed
to traditional livestock). Dzamba went on to say that a single cricket farm is robust enough to provide
a meal for a family of four. However, he also noted the process can take up to two weeks.
So what do you think about eating crickets? Is it something youd consider? Is it a diet that you could
sustain? Is there a future for this, and will it eventually become a necessity in the face of scarce
resources? We want to hear your thoughts. Share them with us in the comments below!
+ Future Food Salon
[9]

Images and video Inhabitat

Article printed from Inhabitat New York City: http://inhabitat.com/nyc
URL to article: http://inhabitat.com/nyc/video-would-you-eat-a-cricket-canape-new-
yorkers-devour-chirp-worthy-delights-at-the-future-food-salon/
URLs in this post:
[1] Tweet: http://twitter.com/share
[2] Share on Tumblr: http://www.tumblr.com/share
[3] Email: mailto:?subject=http://inhabitat.com/nyc/video-would-you-eat-a-cricket-
canape-new-yorkers-devour-chirp-worthy-delights-at-the-future-food-salon/
[4] Cricket cuisine: http://inhabitat.com/un-report-says-we-should-be-eating-more-
bugs/fried-crickets/
[5] edible insect farms: http://inhabitat.com/mansour-ourasanah-designs-a-vessel-for-
farming-edible-insects-at-home/
[6] ramen burgers: http://eater.com/archives/2013/08/12/heres-the-epic-ramen-burger-
line-from-saturday.php
[7] cronut bacon jam burgers: http://www.nydailynews.com/life-style/eats/introducing-
cronut-burger-article-1.1422937
[8] Future Food Salon: http://alimentaryinitiatives.com/future-food-salon-manhattan/
[9] + Future Food Salon: http://alimentaryinitiatives.com/future-food-salon-
manhattan/#future-food-salon-cricket-anyone

Copyright 2011 Inhabitat Local - New York. All rights reserved.

August 21, 2013
Crickets for Lunch
Posted by Silvia Killingsworth

This summer, while visiting friends on the North Carolina coast, I ate dinners centered
around hard-shelled crabs every night. Catching them in wire traps baited with chicken
necks took almost no work, but cooking them was a group effort: one person to pour the
live crabs into a steamer, another to guard the lip of the pot with the lid, and at least two
others to post the event to Instagram and Vine. As my hosts instructed me in their
preferred methods of systematic leg dismemberment and shell cracking, I was reminded
of David Foster Wallaces 2004 essay for Gourmet, Consider the Lobster. It begins
with a taxonomical explanation of how crustaceans are basically giant sea-insects.
By the same logic, one might argue that edible insects such as crickets and
grasshoppers are like tiny land-lobsters and field-crabs. A re-branding could go a long
way toward encouraging the practice of entomophagy, or the eating of insects. In 2011,
Dana Goodyear wrote about the increasingly popular phenomenonfrom grasshopper
tacos to wax-worm fritters, bugs are a newly in-vogue source of protein. As Goodyear
explains, eighty per cent of the world eats insects with pleasure, but contemporary
Westerners tend to associate insects with filth, death, and decay. As the worlds
population explodes and the cost of food rises, we may be forced to reconsider bugs as
a sustainable source of protein. Earlier this year, the Food and Agriculture Organization
of the United Nations released a report encouraging the consumption of edible insects
as a means to a cleaner, healthier world.
Gabi Lewis and Greg Sewitz, recent graduates of Brown University, are taking a page
out of the F.A.O.s report. They are raising money on Kickstarter to fund their Brooklyn-
based startup, Exo (as in exoskeleton), whose first project is a line of protein bars.
Similar to parents of small children trying to get them to eat more vegetables, Lewis and
Sewitz understand that enticing people into eating crickets may involve rendering them
unrecognizable, thus avoiding the ick factor. A crickets chitinous exoskeleton (though
analogous to the outside of a soft-shell crab) can be off-putting to some, and their legs
and ovipositors can stick in your throat. Exos product uses flour milled from whole,
roasted crickets, instead of, say, almonds or soybeans. Dried crickets are exceptionally
high in protein (almost seventy per cent by dry weight), and have significant amounts of
iron and calcium. They require much less feed than traditional factory-farm animals
while producing far less methane.
Exo isnt the only company in the burgeoning edible-insect market. Just last week at the
Future Food Salon, all manner of cricket confections were on display, from brittle
(crittle) to crostini, made by small companies from other food-conscious cities, like
Austin and Toronto. There were even representatives from another company born on
Kickstarter, named Chapul (after the Aztec word for cricket), which claims to have
produced The Original Cricket Bar.
Two weeks ago, I tried some Exo bars, made from raw almonds, dates, coconut, honey,
cricket flour, and cacao. Unwrapped, they looked like any other densely packed,
vaguely cocoa-flavored protein bar: shiny, molasses-colored, and desperate to be
confused for a brownie. The taste was rather the sum of its fruit-and-nut parts: chewy,
chocolate-tinged, and not too sweet, but with no discernable cricket element (and
certainly not the disturbing aftertaste of shrimp that Goodyear experienced with some
fried embryonic bees). I invited my coworkers to try some samples, and in retrospect I
wish I hadnt told them they contained cricketsI think theyd have been none the
wiser. Is that a leg? one editor asked in horror; I assured her it was likely an almond
sliver. More than one person physically recoiled, as if a cricket might suddenly hop out.
It doesnt taste as appalling as other things that look like that, chimed in another. The
packaging comes with a warning for individuals with allergies to nuts and shellfish:
insects, like crabs, shrimp, and lobster, are arthropods, and so taxonomically close that
the allergy often extends into the Insecta class.
Insects arent exactly filling; as Goodyear points out, youd have to eat a thousand
grasshoppers to equal the amount of protein in a twelve-ounce steak. (But then again,
should we really be eating twelve ounces of steak? Thats already twice the
recommended serving size, according to the U.S.D.A.) As one astute colleague pointed
out, Crickets arent even the first ingredient on the label for Exo barstheyre fifth.
According to Sewitz, there are about twenty-five crickets in each bar, accounting for
only about six per cent of its mass. Processed crickets can cost hundreds of dollars per
pound, but in the days of factory farms and seventy-nine-dollar chicken, it might
behoove us to invest in ways to bring those costs down. The team at Exo is already
looking into this, starting with a local farm in Pennsylvania and another provider in
Texas. As Sewitz explained in an e-mail, Theres a pretty large network of cricket farms
that already exist for reptile feed and fishing bait. Weve worked with a few different
farms to tweak their practices to make the crickets optimal for human consumption.
Another alternative source of protein, as Michael Specter reported earlier in 2011, is to
grow our own steak in a test tubeso pick your poison: wiggly critters or disembodied
muscle strips. Theres a reason entomophagy enthusiasts are trying to get the term
mini-livestock to catch on. The world of entomophagy is ready for its sushi moment
the normalization and subsequent integration of an unusual ingredient into the American
diet through food trends. Already weve seen Jos Andrss chapuln taco in D.C., Zack
Lemanns fried dragonflies in New Orleans, and Laurent Queniouxs escamoles (ant
larvae) in Los Angeles. I asked Sewitz if they had any plans to use cricket flour as a
protein additive for other products besides protein bars, and he said that Exo hopes
eventually to be able to supply it to people for use in their own baking. I can see it now:
cricket cronuts.
Photograph by Piotr Naskrecki/Nature Picture Library/Corbis

Read more: http://www.newyorker.com/online/blogs/culture/2013/08/eating-crickets-
energy-bar.html?printable=true&currentPage=all#ixzz2kdyBhfJp
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Page 1 oI 6 Eating crickets to save the world (recipes included!) , Marketplace.org
2013-11-11 http://www.marketplace.org/topics/sustainability/eating-crickets-save-world-recipes-i...
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oj cn inch, should pose no obstccle to enjoin this
mecl.
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: cup orzo
:,z cup rcted ccrrot
:,( cup jinel diced red bell pepper
:,( cup jinel diced reen bell pepper
: tcblespoon butter
: clote crlic, minced
:,z cup chopped ellou onion
: cup jrozen tuo- or three-ueel-old criclet
nmphs, thcued
z tcblespoons chopped jresh pcrsle
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(. Combine the criclet mixture, includin cn liquid, uith the orzo cnd teetcbles, top uith the pcrsle,
cnd serte.
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Yield: ( sertins
z cups ccnolc or teetcble oil
z jrozen cdult Texcs broun, Chilecn rose, or similcr-sized
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oI.
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spider is sprecd-ecled (so to specl) cnd not clumped
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ctoidin the spider's pcired jcns, uhich cre tucled cuc in the hecd reion.
Tempurc ctter
: medium e
:,z cup cold ucter
:,z cup cll-purpose jlour
:,z tecspoon bclin sodc
:. To mcle the bctter, bect the e in c smcll mixin boul until smooth. Sloul cdd the cold ucter,
continuin to bect until etenl mixed. Add the jlour cnd bclin sodc cnd bect entl until combined,
the bctter should be c bit lump.
z. Let the bctter sit ct room tempercture uhile hectin the oil.
89-5# #/+ "5#/-)

Food
Crickets and other insects may be the next
big thing in food
Nutritious, protein-packed and sustainable, insects are already consumed by billions around the
world; now they're making inroads at restaurants here

BY JUSTIN ROCKET SILVERMAN / NEW YORK DAILY NEWS
SUNDAY, SEPTEMBER 1, 2013, 2:00 AM

MICHAEL IP FOR NEW YORK DAILY NEWS
Alexis Smith of Brooklyn tries a spiced cricket.
Theyre crunchy with a mild, nutty flavor, and are loaded with protein. But theyre also a little creepy.
Were talking about crickets, which are increasingly coming up as a sustainable snack.
Insects seem like a really good solution to the future of food, says Aruna Antonella Handa, an advocate
of eating bugs, but also the most toxic in terms of resistance from the public.

Cricket kebabs were served at the Future Food Salon, held in August in Manhattan.
Handa wants to change that, and recently hosted a Future Food Salon in Chelsea a food and arts
event promoting more sustainable eating habits that showcased all the tasty ways to fry up an insect. The
easiest method for would-be bug munchers involves grinding crickets into a fine flour, and then adding it
to other foods.
Its a gentle introduction, says Pat Crowley, the founder of Chapul, a Utah company that manufactures
energy bars made with cricket flour. His bars, for sale at Westerly Natural Market in midtown, were a hit at
the future food salon, perhaps because one cant really taste the crickets in them. The same was true
with crittle, a peanut brittle with chunks of cricket meat locked in the hardened sugar.

RELATED: NEW PROTEIN SNACK CONTAINS A SURPRISE INGREDIENT: CRICKETS!

Cricket brittle anyone? It's a sweet and nutty-tasting treat.
To truly taste the crickets, salon guests had to grab a cricket on a stick, or reach into a big bowl of salted
crickets and snack away. After getting past the initial skepticism, dozens of New Yorkers and visitors were
soon eating bugs like it was the most natural thing in the world. And perhaps it is.
More than 2 billion people around the world currently eat insects, according to a recent United Nations
report. Insects are not harmful to eat, quite the contrary, says Eva Muller, director of the UNs Food and
Agricultural Organizations Forest Economics, Policy and Products Division. They are nutritious, they
have a lot of protein and are considered a delicacy in many countries.
But that doesnt mean theyd be a popular menu addition at Per Se. Its all a little weird if youre not used
to it.

Cricket-based chocolate made by Fat Turkey Chocolate Company of Austin, Tex.
When you first try it, you have to keep your eyes closed, says Helen Yung, 25, an artist who was
showing her work at the salon. But then it doesnt taste that bad. Kind of like nuts. If I was going to order
insects at a restaurant, Id order crickets. They are like shrimp.
While crickets might seem less offensive than other insects, this doesnt explain why anyone would want
to eat bugs in the first place. According to Crowley, we may one day have little choice. Whereas 10
pounds of animal feed will produce 1 pound of beef, those same 10 pounds will make 8 pounds of
crickets. They need far less water, and unlike the cruel practice of factory farming, he says, crickets and
other bugs actually thrive when they are packed on top of each other.
RELATED: PESTAURANT SERVES ANTS, TARANTULAS, WORMS AND SCORPIONS

A cricket tostada dish at Antojeria La Popular Mexican restaurant in Nolita.
Jakub Dzamba, a speaker at the salon whos researching radical approaches to urban agriculture, is
working to build insect farms that can go right into the walls of an apartment building. The idea is that
families could feed their food scraps and leftovers to the crickets, and then eat those same crickets, thus
solving the dual agricultural problems of production and distribution.
Right now hes testing it out in his Montreal apartment.
I had a few cricket escapes over the years and my wife kicked my butt a few times, he said. But its
something youd want to have in your apartment. Its not something smelly or gross.
While most New Yorkers would probably not go so far as to install a cricket farm, adventurous eaters are
in luck. The insects are already a menu staple at one SoHo restaurant.
They are so interesting that I didnt want to hide them inside anything, says Regina Galvanduque, co-
owner of Antojeria La Popular, of the cricket tacos on her menu. At this authentic Mexican cafe, crickets
are served on an open-face taco, resting on a layer of guacamole and topped with crme frache.
Galvanduque says that in Mexico its also common to crush worms into salt and eat them with mescal.
Not to mention escamoles, a dish of ant larvae which she calls better than caviar.
But I draw the line at scorpions.
jsilverman@nydailynews.com

Read more: http://www.nydailynews.com/life-style/eats/big-food-crickets-insects-article-1.1440422#ixzz2kduI1z5Q
ANI [ New York September 02, 2013 Last Updated at 15:34 IST
'Protein loaded' crickets are new future food!
Nutritious, protein-packed and sustainable insects are apparently the next big thing in Iood.
The crunchy and nutty Ilavoured crickets are increasingly coming up as a sustainable snack, the
New York Daily News reported.
Aruna Antonella Handa, an advocate oI eating bugs, said that insects seem like a really good
solution to the Iuture oI Iood, but also the most toxic in terms oI resistance Irom the public.
Handa, who wants to change that, recently hosted a "Future Food Salon" in Chelsea - a Iood and
arts event promoting more sustainable eating habits that showcased all the tasty ways to Iry up an
insect.
According Eva Muller, director oI the UN's Food and Agricultural Organization's Forest
Economics, Policy and Products Division, insects are not harmIul to eat, and are rather nutritious.
Page 1 oI 1
2013-11-11 http://www.business-standard.com/article/printer-Iriendly-version?articleid113090...

Sep 02, 2013 01:09 PM EDT
Crickets and Other Insects Next Big Trend in Food
By Dina Exil

Crickets
Cricket brittle anyone?
Crickets and other insects may be the next big thing in food, according to the New York Daily News.
Nutritious, protein-packed and sustainable, insects are already consumed by billions around the world and now they are making
there way to New York. Cricket kebabs were served at the Future Food Salon, held in August in Manhattan.
"Insects seem like a really good solution to the future of food," said Aruna Antonella Handa, an advocate of eating bugs,
according to the Daily News. "But also the most toxic in terms of resistance from the public."
The "Future Food Salon" in Chelsea is a food and arts event promoting more sustainable eating habits that showcased all the tasty
ways to fry up an insect. According to Handa, who hosted the event, the easiest method involves grinding crickets into a fine
flour, and then adding it to other foods.
"It's a gentle introduction," said Pat Crowley, the founder of Chapul, a Utah company that manufactures energy bars made with
cricket flour, according to the Daily News.
Crowley presented his energy bars at the food event and said they were a hit. He said the same was true with "crittle," a peanut
brittle with chunks of cricket meat locked in the hardened sugar.
More than 2 billion people around the world currently eat insects, according to a recent United Nations report.
"Insects are not harmful to eat, quite the contrary," said Eva Muller, director of the UN's Food and Agricultural Organization's
Forest Economics, Policy and Products Division. "They are nutritious, they have a lot of protein and are considered a delicacy in
many countries."
According to the Daily News, for everyone who truly wanted to taste the crickets, they had to grab a cricket on a stick, or reach
into a big bowl of salted crickets and snack on them.
The insects are already a menu staple at one SoHo restaurant.
"They are so interesting that I didn't want to hide them inside anything," said Regina Galvanduque, co-owner of Antojeria La
Popular, according to the Daily News.
Inside this authentic Mexican cafe, crickets are served on an open-face taco, resting on a layer of guacamole and topped with
crme frache.
"But I draw the line at scorpions," Galvanduque said

CANADA COMPETES
EuLIng InsecLs: LIe cIuIIenge Is Lo geL gIobuI buy-In
DAINA LAWRENCE
Special to The Globe and Mail
Published Friday, Sep. 27 2013, 10:11 PM EDT
Last updated Monday, Oct. 07 2013, 11:54 AM EDT
nsecLs ure noL someLIIng you ure IIkeIy Lo IInd on LIe menu In Cunudu, buL LIe UnILed
NuLIons suggesLs LIey sIouId be. n IucL, LIey're euLen In oLIer purLs oI LIe worId und some
CunudIun busIness peopIe ure creuLIng producLs Lo meeL demund und be u gIobuI resource Ior
wIuL LIey IeeI Is LIe Iood oI LIe IuLure.
!"#$ &$'()$* )" )+,- .)"#/
KIeIburger: Cunudu`s Ieun economy couId use u mIx oI cIurILy und busIness
smurLs
our Ideus Lo buIId u beLLer Cunudu LIrougI beLLer InIrusLrucLure
WIuL Is Cunudu`s greuLesL unLupped usseL?
EnLomopIugy - LIe consumpLIon oI InsecLs Ior nourIsImenL - Is noL u IoreIgn concepL In
muny oLIer purLs oI LIe worId und IL Is esLImuLed by LIe UN LIuL Lwo bIIIIon peopIe uround
LIe worId purLuke In LIIs Iood group.
TIe UN reIeused u reporL eurIIer LIIs yeur LIuL urged LIe gIobuI popuIuLIon Lo suppIemenL
LIeIr dIeLs wILI InsecLs Lo IeIp euse Iood securILy Issues. TIe reporL uIso usked resLuurunLs Lo
puL InsecL dIsIes on LIeIr menus Lo IeIp ruIse LIe sLuLus oI InsecLs In LIe muInsLreum
becuuse IL IdenLIIIed LIem us un economIc, uccessIbIe und envIronmenLuIIy susLuInubIe Iood
source.
And LIere ure u Iew CunudIun busIness peopIe, IncIudIng Jukub Dzumbu, wIo couIdn`L ugree
more. Mr. Dzumbu, u docLoruI cundIduLe In urcIILecLure uL McGIII UnIversILy und owner oI
LIe compuny, TIIrd MIIIenIum urmIng "#$$%&''((()$#*+,-*../00*1-23+-*04)56-'7, Is
brIngIng Lo murkeL u crIckeL Iurm LIuL cun be used Lo ruIse LIese InsecLs orgunIcuIIy. Mr.
Dzumbu sees IIs InvenLIon us u soIuLIon Ior u Iurge-scuIe gIobuI Issue oI Iood securILy. He
und u group LIuL IncIudes CunudIun busIness und ucudemIcs ure educuLIng LIe pubIIc
LIrougIouL NorLI AmerIcu und WesLern Europe Lo geL LIem beyond u cuILuruI resIsLunce
und sIow InvesLors LIe Iurger opporLunILy: crIckeLs us purL oI LIe Iood IndusLry.
TIe Iurms `m deveIopIng sLurLed oII quILe smuII wILI jusL u Iew Iundred crIckeLs In LIem -
now LIey`re pIunned Lo be Iurger - und LIe Ideu wus Lo IInd u wuy Lo Iurm LIem IygIenIcuIIy.
DesIgned Ior boLI domesLIc und commercIuI use, LIe proLoLypes oI Mr. Dzumbu`s CrIckeL
ReucLors cun runge Irom u Iurm LIuL Lukes up LIe sume counLer spuce us u LousLer Lo one LIuL
Page 1 oI 3 Eating insects: the challenge is to get global buy-in - The Globe and Mail
2013-11-11 http://www.theglobeandmail.com/report-on-business/economy/canada-competes/eatin...
cun Iouse 1o,ooo (q. kIIogrums) oI crIckeLs. TIe unILs uIIow LIe InsecLs Lo be sepuruLed
Irom LIeIr wusLe und Lo move uround und be more Iree runge LIun LIose currenLIy
IurvesLed Ior use In peL sLores.
ProLoLypes oI LIe crIckeL Iurms Iuve been sIIpped Lo InLeresLed busInesses und Mr. Dzumbu
suys LIe overuII objecLIve Is Lo Iuve LIese Iurms Lo murkeL by eurIy zo1q.
L`s u dIIIIcuIL probIem Lo soIve und mosL peopIe were IIke 'WIy ure you spendIng your LIme
on LIIs?` BuL sInce LIe UN reIeused ILs reporL, LIe uLLILude Lowurds Mr. Dzumbu`s InvenLIon
Ius cIunged drusLIcuIIy Irom u wusLe oI LIme Lo u reuI InLeresL In InsecLs us u susLuInubIe Iood
source Ie suys.
LIInk LIe IdeuI Ior every enLrepreneur Is Lo Iook uIeud Lo LIe IuLure und IdenLIIy Lrends
und Lurn LIose Lrends InLo u reuI busIness opporLunILy, suys TIomus HeIImunn, proIessor In
sLruLegy und busIness economIcs uL LIe UnIversILy oI BrILIsI CoIumbIu`s Suuder ScIooI oI
BusIness. L`s one LIIng Lo Iuve LIe producL, buL you need Lo muke sure LIere Is u murkeL Ior
IL or IL sImpIy won`L go unywIere, suys Dr. HeIImunn. He suys Mr. Dzumbu Iuces u cIussIc
cIuIIenge Ior InnovuLors: You Iuve Lo essenLIuIIy educuLe LIe murkeL uL LIe sume LIme LIuL
you ure deveIopIng LIe rIgIL LecInoIogy und producLIon Ior seIIIng LIe producL.
or LIIs, Mr. Dzumbu Leumed up wILI busIness peopIe und ucudemIcs wIo Iuve been
broucIIng LIe subjecL oI euLIng InsecLs Ior yeurs. Arunu Hundu, owner oI AIImenLury
nILIuLIves "#$$%&''3.*-/0$3+8*0*$*3$*9/:)56-'7 und EIke Grenzer, dIrecLor uL TIe CuILure oI
CILIes CenLre "#$$%&''((()51.$1+/625*$*/:)56-7, creuLed LIe uLure ood SuIon serIes, wIIcI
ure evenLs IeuLurIng LuIks ubouL enLomopIugy, urL, musIc und, oI course, crIckeL cunups.
So Iur, LIere Iuve been SuIons In ToronLo und MunIuLLun, wILI pIuns Ior u Europeun Lour
nexL yeur und LIe pubIIc Is InLeresLed In seeIng Cunudu produce InsecLs us Iood, suys Dr.
Hundu.
We`ve goL peopIe InLeresLed In seLLIng up Iurms rIgIL ucross LIe pIuneL und we uIso Iuve
cIeIs und Iood Lruck peopIe suyIng, 'WIere cun geL Iood-grude crIckeLs?` sIe suys. n my
experIence, LIe uppeLILe Ior euLIng bugs Ius deIInILeIy Improved over LIe IusL LIree or Iour
yeurs. And LIInk LIe LIIng we need Lo work on Is producLIon.
And wIIIe LIere ure uIreudy smuII-scuIe producers In LIe U.S., LIeIr producLs ure noL orgunIc.
BuL LIe Iurger Issue Is LIuL LIese InsecLs ure uImosL ImpossIbIe Lo ImporL, expIuIns Dr.
Hundu.L`s very dIIIIcuIL becuuse, uguIn, InsecLs ure undersLood Lo be u pesL. We`ve LrIed
ubouL IIve dIIIerenL LImes und we`ve Iud noLIIng buL LroubIe.
Dr. Grenzer udds LIuL LIIs nIcIe murkeL Ius exIsLed on u very smuII scuIe LIrougIouL NorLI
AmerIcu Ior some LIme, buL IL needs Lo be brougIL Lo LIe nexL IeveI In order Lo deveIop LIe
cupucILy Ior gIobuI ImpucL.
You IInd LIuL In LIIs busIness LIuL LIere ure peopIe LIuL Iuve been doIng LIIs uII uIong und
Iuve been sLudyIng LIIs uII uIong, LIuL Iuve been experImenLIng on LIeIr own, buL LIere wus
no cenLruI wuy Ior peopIe Lo geL orgunIzed In Lerms oI producLIon und dIsLrIbuLIon, suys Dr.
Grenzer.
So LIe uLure ood SuIon orgunIzers decIded LIuL Cunudu sIouId be LIe Iub und nexL
summer LIe counLry wIII IosL LIe IIrsL InLernuLIonuI enLomopIugy conIerence. L`s
InLerdIscIpIInury und wIII deuI wILI LIe urL, cuILure, scIence und busIness oI enLomopIugy.
or Dr. Grenzer, one oI LIe uIms oI LIe conIerence Is Lo sLurL oI seLLIng unIversuI sLundurds
Ior LIIs new Lype oI nourIsImenL.
And we LIInk Cunudu cun Ieud In LIuL ureu.
0",1 )+$ 2"13$#-(),"1
41 56,))$#7 oIIow us uL 89(1(*(9":;$)$-
!"##$%&''#()##*+,-./'-01020-./$*#*%3<
41 =,1>$* ?17 Be InvoIved In u broud dIscussIon on Cunudu`s IuLure on LIe
9"13$#-(),"1- @"# 9+(1A$ puge: ),1/B#'<2":C2DDE>"F
!"##$&''(((,4)15*2)1,-./'-./$016'-.17*+%0#).1%8
#+59":;#0:;-./$6;)2;<==>?=@3
!"#$ &$'()$* )" )+,- .)"#/
WIuL sIouId Cunudu do Lo prepure Ior LIe duy oII runs ouL?
ReLIInkIng unIversILy Lo prepure Ior un uncerLuIn IuLure
Don`L knock down LIe GurdIner Expresswuy - jusL puL u rooI on IL
WIo needs cusInos? Ive beLLer Ideus Lo rev up communILIes
TIree Ideus Lo busL grIdIock und geL cILIes movIng
5";,2-7
NorLI AmerIcu
McGIII UnIversILy
UnILed NuLIons OrgunIzuLIon
WesLern Europe
Cunudu
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EpIsode 28 November 10, 201J
What to look for when buyIng jeans and the trends thIs season. The denIm pros from Dver
the FaInbow tell us what we should be lookIng for. Plus, holIday party season Is here! NIckI
LaborIe from 7Iew the 7Ibe, tells us about dInIng etIquette to prep us for those offIce
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And |ovember Is here! What's happenIng In our cIty:
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Labels: bugs, carbs, Halloween, movIes, Newstalk 1010, nutrItIon, Pay Chen, Pod AlmIghty, spIces, Theresa
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EpIsode 27 November J, 201J
A 22year old |IchIgan gIrl had the dumbest Halloween costume ever. 8ut dIdn't deserve
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FIlm crItIc, Thom Ernst, stops by to gIve us hIs movIe pIcks for November, and nutrItIonIst
Theresa Albert tells us why carbs are NDT the bad guy...and bugs In your spIces: Dh yes.
Plus, a UK man who got kIcked out of hIs house for commentIng on a model's sexy photo.
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Labels: CFF8, comedy, HamIsh X, John CatuccI, JustEat.ca, Newstalk 1010, Pay Chen, pIzza, Pod AlmIghty,
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EpIsode 26 Dctober 27, 201J
ComedIan and author, Sean Cullen, hangs out In studIo! We chat wIth John CatuccI, host of
You Cotta Eat Here about the bIg food competItIon he's hostIng at the 0rake Hotel. And
do you thInk marrIage makes you fat:
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Labels: alI hassan, CFF8, comedIan, comedy, donna dooher, Eat to the 8eat, JennIfer CommIns, |Ildred's
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ComedIan AlI Hassan hangs out In studIo and we sample fancy teas and tea cocktaIls wIth
JennIfer CommIns from Pluck Teas. Pay talks about her mom feelIng boys and chats wIth
chef 0onna 0ooher about Eat to the 8eat. A fundraIser that brIngs together 60 of the top
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Labels: Aruna Handa, bugs, 8ugs and 8eer, bullyIng, cockscomb, Insects, Newstalk 1010, Pay Chen,
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EatIng bugs Is the new (old) thIng. Pay talked to 0r. Aruna Antonella Handa about eatIng
Insects and how people In North AmerIca are just startIng to experIment wIth thIs. And a
8ugs and 8eer event Is takIng place on Halloween where you can sample crIcket snacks.
Also, Pay Is a food pusher who made someone eat cockscomb even though It's no bIg deal.
Pro |artIal Arts Is a new martIal arts studIo In the eastend of Toronto wIth an antIbullyIng
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EpIsode 2J September 29
Why thInk you should stop donatIng food to the food bank, a sake lesson for nternatIonal
Sake 0ay, Dctober movIe pIcs by Thom Ernst, and why a 1Jyearold gIrl Is fundraIsIng for
the C8C Fun for the Cure.
Also...someone emaIled me to say look fat. And they are related to me.
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FreeganIsm and dumpster dIvIng. Pay talks to Jon SufrIn and 0orIan 0ouma about rescuIng
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Plus, are our cell phone manners goIng down the toIlet: ParentIng author, Kathy 8uckworth
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"#$%&' (&) *$)&+,&) - ".$,'/#0
ar 8oxane Leouzon MeLro
16/10/2013 "*)& - 1.2'3 16 ocLobre 2013 | 20:46

(hLLp://[ournalmeLro.com/auLhor/leouzonr/)ar 8oxane Leouzon
(hLLp://[ournalmeLro.com/auLhor/leouzonr/) MeLro
Un congrs international dentomophagie, pratique qui consiste se nourrir dinsectes, aura lieu pour la
premire fois en Amrique du Nord lt prochain, lInsectarium de Montral.
Ce sera loccasion pour les passionns de se pencher sur la recherche, la promoLlon, la preparaLlon
culinaire et la commercialisation des insectes, considrs comme la nourriture de lavenir en raison de
leurs grandes quallLes nuLrlLlves eL de leur falble emprelnLe ecologlque.
Les lnsecLes conLlennenL auLanL de proLelnes que le poulet et leur levage requiert moins deau, moins
despace et moins dmissions de gaz effet de serre, a soulign Aruna Antonella Handa, lune des
organisatrices du congrs. Bien quils soient consomms par plus de deux milliards dhumains sur la
planeLe, prlnclpalemenL en Amerlque du Sud, en Afrlque eL en Asle, les lnsecLes le sonL Lres peu en
Amerlque du nord, prlnclpalemenL pour des ralsons culLurelles.
Claudle Camlrand/Lspace pour la vleCuelques exemples de gasLronomle enLomophaglque : des falafels
aux larves de Lenebrlons, un melange de nolx eplcees eL de larves de Lenebrlons, des macarons aux
fralses balsamlques eL grlllons eL des blsculLs aux courges eL scorplons.
Il ny a pas de fournisseur canadien dinsectes propres la consommation humaine, a not Mme
Panda. Llle recommande aux enLreprlses eL resLauranLs qul la consulLenL de sapprovisionner auprs
dune compagnie des tats-unls. Llle connaiL quelques resLauranLs a 1oronLo qul onL des lnsecLes sur
leur menu, mals aucun a MonLreal.
La commercialisation de lentomophagie se fait donc petits pas. Jakub Dzamba, doctorant en
architecture lUniversit McGill, travaille sur des prototypes de petites fermes de criquets. ll volL pleln
davantages lever des criquets en ville. On peut produire beaucoup de nourriture dans un tout petit
espace, falL-ll valolr. Les crlqueLs mangenL dlvers resldus organlques, comme des decheLs de Lable, eL la
ferme est sans odeurs et hyginique. Grills, ils gotent un peu comme des amandes. Pour linstant,
peu de gens sonL lnLeresses a MonLreal a acquerlr de Lelles lnsLallaLlons, mals ll crolL que dici 5 10 ans,
ces fermes pourralenL se reLrouver dans des resldences, des resLauranLs ou des lndusLrles.
ue nombreux lnsecLes comesLlbles sonL rlches en omega-3 eL
en mlneraux essenLlels, LouL en ayanL une falble Leneur en
cholesLerol. Aruna AnLonella Handa, lune des organisatrices
du premier congrs international sur lentomophagie en
Amerlque du nord
Le publlc sera aussl lnvlLe a une degusLaLlon au cours du luLure lood Salon MonLreal, qul aura lleu en
mme Lemps que le congres.
4$ 5*),'. ,.2, &$ *$)&+,&)
LInsectarium de Montwral souhaite sengager plus activement dans la promotion de lentomophagie.
Linstitution veut offrir une exprience permanente de consommation dinsectes ds 2017, lorsque le
projet dagrandissement qui fera tripler la dimension de linstitution sera termin. Idalement, il va y
avolr un blsLro ou le publlc va pouvolr asslsLer a la preparaLlon des plaLs eL ou des exemples de peLlLes
fermes dlevage dinsectes seront montrs. On veut expliquer pourquoi cest une voie davenlr, a
dclar Anne Charpentier, directrice de lInsectarium.
(hLLp://[ournalmeLro.com/auLhor/leouzonr/)ar 8oxane Leouzon
(hLLp://[ournalmeLro.com/auLhor/leouzonr/)

PCMLPlCPLlCP1Sln uL1PulSCCvL8lnC CAnAuA

A mlx of nuLs and mlll worms, one of Lhe dlshes served aL MonLreal's lnsecLarlum Loday hoLo CredlL:
karlne !alberL/MonLreal Space for Llfe
Crickets one of the insects in Canadas food future
8y Carmel kllkenny | engllsh[rclneL.ca
Wednesday 16 CcLober, 2013
Cn Lhls World lood uay, organlzers of Lhe flrsL lnLernaLlonal conference on enLomophagy ln norLh
Amerlca Look Lhe opporLunlLy Lo announce Lhe evenL planned for laLe AugusL 2014 ln MonLreal.
1he lnsecLarlum, parL of Lhe citys Space for Life was a fitting location for the announcement,
accompanied as it was by cricket canapes and cookies made of cricket flour by the Insectariums chef.
Aruna AnLonella Panda announclng Lhe 2014 enLomophagy conference ln MonLreal karlne
!alberL/MonLreal Space for Llfe
Aruna AnLonella Panda ls ln MonLreal for Lhe occaslon and she says organlc crlckeL farms are Lhe way of
Lhe fuLure. Already cllenLs are walLlng. ln Lhe lood Salons she organlzes ln varlous locaLlons, she has
recelved enqulrles from resLauraLeurs and food Lruck operaLors.

Eating insects represents a disruptive food innovation: it re -concelves a pesL as food. lnsecLs are a
susLalnable source of nuLrlLlous proLeln requlrlng less waLer, land and produclng fewer emlsslons ln Lhe
producLlon process. Many edlble lnsecLs also have omega-3 faLs and key mlnerals as well as belng low ln
cholesLerol. 1hey can be eLhlcally euLhanlzed, economlcally ralsed, and are sulLable for boLh lndlvldual
and industrial farming, said Aruna Antonella Handa.
1wo bllllon people around Lhe world already know Lhe nuLrlLlonal value and greaL LasLe of crlckeLs, for
example. 1hls anclenL food LhaL ArlsLoLle rellshed, ls growlng ln appeal and accepLance now wlLh
demand far ouLsLrlpplng supply ln norLh Amerlca.
Aruna Antonella says it is a great opportunity for Canada. We have to be a leader in this.

IIe J usIIon & SLyIe
!"#"$%" '""( )*)$% +,-. %" ./+%%)# "0# (,.%+.%) '"#
1#0$1/,$2 "$ 1#,13)%.
456 DyIun C. RoberLson News reporLer, PubIIsIed on Tue OcL zq zo1
Bugs couId be LIe nexL greuL Iood source In LIe worId II more peopIe wouId geL over un uversIon Lo
InsecLs.

Hun ZIung pIoLo
Dry rousLed spIced crIckeLs Ior Beer und Bugs.
7/"%". 8,)9 :/"%".

euLured VIdeo CIose
;"#) 8,()"

MengruI TIuI's RoyuI obsLer Soup

Corey MInLz mukes uccru

Corey MInLz bubbIes up some bIood suusuges

How Lo buke sourdougI breud
I you were Lo euL u crIckeL cunup wIuL beer wouId you drInk wILI IL?
That depends on the seasoning, say bug chef Natalia Cookie Martinez and Canadas only certified
master cicerone Mirella Amato, who have created five cricket and beer pairings for Torontos Beer &
Bug evenL on OcL. 1.
Amato says shed chose a beer that mirrored the flavours of the dish. If it is Martinez Thai herb
spoon (IrIed crIckeLs wILI IIsI sLock und seusoned wILI Iemongruss und u mIx oI cIIunLro, pursIey und
chili powder), shed choose a malty, American-sLyIe puIe uIe. TIe Iops gIve Lones oI cILrus und Ierb,
wILI u mIx oI sweeLness und bILLerness Lo reseL LIe puIuLe, sIe suys.
WIIIe euLIng InsecLs muy muke mosL CunudIuns squeumIsI, Lwo bIIIIon peopIe worIdwIde uIreudy
dIne on 1,oo specIes. EurIIer LIIs yeur u reporL by the United Nations Food and Agriculture
OrgunIzuLIon suggesLed LIuL InsecLs couId be un envIronmenLuIIy susLuInubIe source oI proLeIn Ior u
buIIoonIng gIobuI popuIuLIon.
TIIs evenL by Iood-cuILure compuny AIImenLury nILIuLIves Is purL oI ILs uLure ood SuIon serIes.
We usked AIImenLury nILIuLIves Iounder Arunu AnLoneIIu Hundu und cIeI MurLInez Lo expIuIn LIeIr
obsessIon wILI InsecLs.
<"9 (,( 5"0 1"-) +1#".. %/) ,()+ "' )+%,$2 ,$.)1%.=
><6 At Alimentary Initiatives I look at our food system and see where its broken. I was looking into
susLuInubIe Iood sources uround zo1o, und cume Lo Ieurn LIuL mosL oI LIe pIuneL euLs InsecLs. TIey
use IILLIe Iund und wuLer, und LIey produce so Iew emIssIons. You cun ruIse LIem In urbun
envIronmenLs. So sLurLed wILI meuIworms und suw Iow versuLIIe LIey cun be, In Lerms oI IIuvour.
?;6 Arunu usked me IusL wInLer II wus InLeresLed In cookIng wILI crIckeLs. LIougIL IL wus greuL
and challenging. Its interesting to make treats with new products.
I havent eaten bugs since preschool. What do crickets taste like?
><6 TIey cun be nuLLy, or IIsIy, IIke sIrImp. L cIunges bused on wIuL you Ieed LIem. One cIeI
norLI oI ToronLo uses uppIes und rosemury und IL gIves LIem u rosemury-uIcoIoI LusLe.
?;6 L Is IIsIy und u bIL nuLLy! You Iuve u bIg runge Lo work wILI us u cIeI; you cun Iuve u subLIe
nuLLy LusLe In sweeLs or you cun muke IL IIsIy und suILy.
@. ,% /+#( %" 2)% :)":A) %" %#5 B02.=
><6 A portion say yuck and will never try it. Its like sushi: 40 years ago the concept of raw fish
was crazy. Some people still dont like it, but its not weIrd. And InsecLs ure more susLuInubIe. AL LIe
Iood suIons, mosL peopIe geL over LIeIr unxIeLy In groups. TIe IIrsL bILe Is uIwuys LIe IurdesL. AILer
LIuL, we IInd peopIe ure reuIIy InLeresLed.
?;6 Some wont try it unless I really make them interested. LuIk LIem InLo IL or muke u reuIIy
appealing cookie. Sometimes its hidden in the food: you know its there but you cant see it.
SomeLImes you cun see LIe wIoIe bug, IIke sILLIng Ior InsLunce on u cookIe. und LIe udvenLurous
peopIe wunL Lo jusL go Ior IL. AImosL everyone IInds LIem reuIIy LusLy.
<"9 (" 5"0 :#):+#) 1#,13)%. %" B) )+%)$=
><6 We refrigerate them so it brings their metabolism down, then we freeze them so its like when
were on anesthetic. We wash them, plunge them into boiling water and then rousL LIem. TIe puIn Is
supposed Lo be mInImuI.
?;6 TIe LIIng Is you cun rousL LIem Lo u nIce cruncI, or you muke LIem InLo u musI. WIen puL
them on kebabs, theyre smashed together with mushroom and shaped into balls.

C" 5"0 A""3 +% ,$.)1%. (,'')#)$%A5 $"9=
><6 reuIIy do. Iud u spIder Luke up resIdence uL Iome recenLIy und reuIIy enjoy LIe puLLerns In
its web. Normally Id have her or him banished from my home. But Ive come to appreciate the great
conLrIbuLIon InsecLs muke. LIInk oI bumbIebees, und Iow dependenL we ure Ior poIIInuLIon.
?;6 never Iud crIckeLs beIore, buL Now see crIckeLs us u new sLyIe oI Iood wILI specIIIc IIuvours
and nutritional values. Theyre high in protein and have good fats. So crickets, yes, but for crawling
LIIngs, no! In my house I want to kill them but even then I cant; theyre too terrifying!
@. )+%,$2 ,$.)1%. + '+( "# + #)*"A0%,"$ ,$ '""(=
><6 BoLI ure IuppenIng. AILer LIe suIons, we Iuve peopIe uskIng Ior crIckeLs Lo Luke Iome und cook
with. Were trying to buIId sysLems Ior Iurmers, murkeLers und Iood experLs LryIng Lo geL LIIs onLo LIe
sIeIves.
?;6 I think its a trend here, for now. Back home in Colombia we eat ants, and its totally normal.
Insects are our food for the future, for the worlds population growth. Theyll be popular when people
see Iow Iow-Income peopIe cun geL uIIordubIe proLeIn.
D+,% +$%.= E)#,"0.A5=
?;6 Yes, we actually call them hormigas culonas, or big-ass ants! I like them fried and salted.
eer & us tcles plcce Dct. : jrom ; to p p.m. ct the Victor Ccje, 8: Mcrlhcm St. Ticlets cre
$z ct http:,,beer-bus.etentbrite.cc or $(o ct the door.

Dr. Aruna Antonella Handa, photo
by Karine Jalbert
Breaking News on Food & Beverage DeveIopment - North America
Future Food Salons turn Westerners on to
'ancient' notion of insects as food
By Maggie Hennessy, 31-Oct-2013
Related topics: Proteins, non-dairy, R&D, Sustainable sourcing, Emerging Trends, Markets
Never mind that insects have protein levels comparable chicken or beef, are low in cholesterol, high in
omega-3s and essential minerals like iron; or that they require a fraction of the land, water and
emissions to produce compared to traditional livestock: the benefits can't be realized without creating a
viable marketplace for entomophagy in the West, said Aruna Antonella Handa, PhD and founder of
Alimentary Initiatives, which teamed with the Future Food Salon Group to host a series of events
dedicated to edible insects.
It is really time to get together and share ideas, identify research paths and coordinate efforts to make sure we fill
the gaps in research, funding and regulatory issues for this market, Dr. Handa told FoodNavigator-USA. Insects
really are abundant-there are 1,500 species we can eat that are already parts of diets of 2 billion people around the
world. In that sense, insects are an ancient food, but we refer to them as the future of food for western Europe and
America, because its incumbent upon us to eat them.
Dr. Handa, along with the Future Food Salon Group and urban agriculture firm Third Millennium Farming are using a
three-pronged approach to grow the sector: building a market for edible insects through events like the Future Food
Salons, bug and beer pairings and arts exhibitions; consulting companies getting into the edible insect business
about food standards, organics, marketing and developing insect farming and biowaste usage technologies; and
advancing the knowledge of the sector through events like the Eating Innovation conference (in collaboration with
the Montreal Space for Life Insectarium).
This interdisciplinary approach-involving everyone from farmers and chefs to artists, scientists, entrepreneurs, non-
governmental associations and financiers-aims to foster enthusiasm for helping shape the future of food policy in
the US. Were encouraging everybody to get involved because this is a really interesting kind of innovation. Were
taking something that was previously considered a pest or not considered at all that is now being considered food,
Dr. Handa noted.
A chance to get it right from the start
The nascent US market presents a number of challenges , such as determining how to classify insects (as meat or
as their own separate category) and how to approach rearing them for human consumption from a regulatory
standpoint.
Because typically the whole insect is consumed-as opposed to livestock such as poultry, swine and cattle, where
much of the guts and areas where toxins concentrate are not eaten-Dr. Handa noted that food-grade insects should
be fed organic as opposed to conventional feed, which presents challenges of its own because organic insect feed
like carrot tops decomposes quickly.
Everyone in the sector seems to be very keen to work with insects to highest
possible standards in view of the fact that the moment we dont have
standards to adhere to, Dr. Handa said. We have a real opportunity here to
do things right and get it right from the beginning. We need the cooperation of
governmental and regulatory bodies to figure out how to do this properly.
Funding is also a challenge, with investments largely coming from companies
interested in the sustainability aspect of edible insects, though Dr. Handa is
optimistic that as production costs come down, the field will become more
attractive to investors. It definitely takes a forward thinking corporation or
foundation to understand why this is good to invest in, she said. Right now,
the price for insects is quite high because the market is so small. As the
market grows, it will become cheaper to produce them to a food grade
standard.
First the intrepid eaters, then.
The Future Food Salons appeal among trend setters and daring eaters (an upcoming consumer-geared event
features beer and cricket canaps) will hopefully have a trickle-down effect, Dr. Handa noted.
We get some people who come for the sustainability aspect, but there are also the intrepid eaters, who will try
anything out of the ordinary, Dr. Handa said, noting that this population subset can influence future tastes in the
population as a whole.
Page 1 oI 2 Future Food Salons turn Westerners on to insects as Iood
2013-11-11 http://www.Ioodnavigator-usa.com/content/view/print/839684
Intrepid eaters make up about 4% of the population. They were important as hunter-gatherers because they tried
what others were too scared to try. They help expand our diets. We need them now, because theres no way well be
able to continue with the amount of livestock weve been eating with the population on track to reach 9 billion in
2050.
In the early stages, derivative products, such as protein bars and cereal that incorporate powders or crushed, dried
insects, will also be essential to boosting wider consumer acceptance.
As this market grows, it is going to be derivative products that are going to be more popular on the shelf. Theres
potential for all kinds of products-be they corn flakes, cookies or crackers mixed with cricket protein; insect protein
powders; dry roasted insects; BBQ or cheddar flavored meal worms. There are more niche products like lollipops
with a whole bug visible inside. Obviously, youre not going to eat for protein. But it helps people get accustomed to
it.
So will Westerners ultimately embrace entomophagy? Dr. Handa thinks so, likening the current environment to the
one for sushi 40 years ago. No one was eating sushi in the US then, she said. People thought, 'Raw fish?
Absolutely not. To this day, there are still significant portions of the population that wont eat sushi. But unlike
insects, sushi is not sustainable. Insects give us a totally different opportunity.
The next salon will take place on Feb. 19, 2014, in Austin, TX.
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Page 2 oI 2 Future Food Salons turn Westerners on to insects as Iood
2013-11-11 http://www.Ioodnavigator-usa.com/content/view/print/839684
Journal de Rosemont - La Petite-Patrie > Vie de quartier
Publi le 06 novembre 2013
Daphne Tranchemontagne
AIors que MontraI s'apprte accueiIIir Ie premier congrs internationaI
d'entomophagie en Amrique du Nord, une question se pose : Y a-t-iI un
march pour I'industrie de Ia bbitte ? Oui, estiment Anne Charpentier,
directrice de I'Insectarium de MontraI et Aruna AntoneIIa Handa (Ph. D.),
fondatrice de AIimentary Initiatives.
On voit dj des petites entreprises
intresses par ce sujet-l. Je ne crois pas
ncessairement qu'on va retrouver des insectes
sur les tablettes des piceries d'ici cinq ans,
mais c'est une vague de fond qui commence ,
soutient Mme Charpentier, en soulignant du
mme coup la publication d'un premier rapport
sur l'entomophagie par l'Organisation des
Nations Unies, au printemps dernier.
Mme Handa, l'une des organisatrice du congrs
mentionne que ce n'est pas un hasard si
l'vnement se droule dans la mtropole
qubcoise.
Non seulement on y retrouve un insectarium, Montral est aussi une ville gastronomique
qui est reconnue pour sa cuisine.
Lors de la tenu d'une confrence Toronto, j'ai eu beaucoup de demandes de la part de
chefs et de restaurateurs, notamment des propritaires de camions de bouffe de rue, pour
acheter des insectes, car ils voulaient les mettre au menu , fait-elle valoir, estimant que
Montral pourrait tre intresse emboter le pas.
Or, pour l'instant, c'est impossible, faute d'avoir des insectes salubres la consommation
en quantit suffisante. l existe un producteur au Texas, mais il est compliqu d'importer
ses produits au Canada, pour des questions de conservation et de douanes.
l y a des personnes ici qui veulent faire de tels produits. J'ai un rendez-vous avec deux
producteurs en Ontario, la semaine prochaine , annonce Mme Handa.
En attendant que l'industrie de l'entomophagie se dveloppe plus grande chelle, les
gourmands pourront satisfaire leur curiosit et leur apptit au nouveau bistro de
l'nsectarium de Montral, ds 2017.
Un march pour Ies bbittes ?
Page 1 oI 2 Un marche pour les bebittes ? - Vie de quartier - Journal de Rosemont - La Petite-Patrie
2013-11-11 http://www.journalderosemont.com/Vie-de-quartier/2013-11-06/article-3469507/Un-...
On a dj plusieurs ides. On songe faire un bar tapas, o on pourrait voir le chef
l'ouvre. Une facon d'intgrer les insectes avec divers degrs d'acceptabilit, que ce soit
par l'utilisation de produits transforms (farine) ou avec des spcimens entiers. On veut que
ce soit un vrai restaurant, pas juste un endroit o les gens viennent manger par dfi.
mme le bistro, on aimerait aussi montrer aux gens qu'ils peuvent avoir leur propre
petite ferme d'insectes, un peu comme certains font pousser des fines herbes sur leur
balcon , conclut Mme Charpentier.
quand des sauterreIIes sur Ies tabIettes des piceries?
Le Journal de Rosemont a effectu un sondage maison auprs de quelques
commerants du quartier savoir s'ils seraient intresss vendre des produits
alimentaires base d'insectes.
Toutes les personnes sondes ont rpondues qu'en ce moment, elles n'avaient pas de
demandes de la clientle pour de tels produits. Le cas chant, elles envisageraient
probablement de les ajouter leur inventaire.
Je n'ai aucun client qui m'a demand des produits base d'insects. Mais a ne
m'tonnerait pas que a s'en vienne , a indiqu Marianne Hamel, grante de l'picerie
Alfalfa nternational (7070 rue Henri-Julien, 514 272-0683).
En ce moment, la mode est au vgtarisme. Je n'ai jamais entendu parl de produits
base d'insectes. Je crois que a risque d'tre plus populaire en Asie, qu'au Canada.
Quoique le march volue, il faut voir si a accroche auprs des jeunes , a rpondu
Jiango Zhao, propritaire de la boutique Tournesol (1251 rue Beaubien Est, 514 274-3629).
Au premier abord comme a, je n'ai pas d'intrt, car je n'ai pas de demandes de la part
de ma clientle. Par contre, je ne suis pas ferme l'ide. a dpend du produit, de sa
prsentation, de son got et de sa dure de vie sur les tablettes. Je crois qu'il y a des gens
qui pourraient tre intresss , a laiss savoir sabelle Drouin, copropritaire du March
des saveurs (280, Place du March-du-Nord, 514 271-3811)
Page 2 oI 2 Un marche pour les bebittes ? - Vie de quartier - Journal de Rosemont - La Petite-Patrie
2013-11-11 http://www.journalderosemont.com/Vie-de-quartier/2013-11-06/article-3469507/Un-...

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