Bug shit tea




Rotten sheep’s milk cheese with maggots in it – on purpose!


Crickets on campus: Winnipeg chef to add insects to university menu

Win, win, Winnipeg!

A Winnipeg university is taking sustainable eating to a new level by planning a campus menu with crickets and mealworms.


For the past few months, Kramer has been experimenting with recipes — coming up with ways to use cricket flour, whole crickets and mealworms in dishes students will actually buy and enjoy.


Kramer usually explains it like this: roasted crickets taste like sunflower seeds — so whatever you’d eat sunflower seeds on or in, crickets are an option.

“If you’re going to eat a flatbread for instance, why not eat one that has seven grams of protein per ounce?” he said.

Mealworms are a bit tougher for people to stomach — they give a tiny “pop” like a pumpkin seed and taste a bit more like a mushroom. Kramer is looking at making high-protein dashi with them — a clear, Japanese broth

Student Goes on Insect Diet for a Whole Month

Hey, it’s cheap! 🙂

an American student recently went a 30-day bug fest! Throughout  the month of February, Alabama student Camren Brantley-Rios ate insect-laced meals three times a day.

The 21-year-old, who documented his bug-eating experience on a blog called ‘30 Days of Bugs’, believes that traditional meats such as pork and beef are unsustainable as sources of protein. He considers insects to be the diet of the future, so he’s experimenting with creepy crawly ingredients to make delicious dishes.

There was a time when Camren himself was repulsed by the idea of consuming insects. But now that he’s actually done it, he says it hasn’t been too difficult to get used to. “I’m mainly sticking to three species,” he said. “Mealworms, waxworms and crickets. Those are definitely the bulk of my diet. But I’m trying here and there to incorporate things a little bit more exotic.”

Belgian supermarkets soon selling worm-burgers


Birds love buffalo worms...

Birds love buffalo worms…

These burgers are from the larvae of this beetle. Yum.

I’ve fixed the aforelinked Google translation as best as I can, below:

Brussels – A nutty flavor, with a hint of bacon. Sounds good? Then the new meat substitute produced by Damhert may be for you. But the new nuggets, burgers and schnitzels are only available at our southern neighbors, in Belgian supermarkets. Oh, and another thing: the delicacies are made of worms.

Under the name ‘Insecta’ Damhert’s wormburgers will be on sale at most major Belgian supermarkets from 1 October. They are made of buffalo worms, an insect that is rich in protein and low in fat. If the Dutch authorities grant approval, insect products will eventually come onto the market in the Netherlands.

“You can’t tell that there are bugs in the products,” explains Lisa Lamorgese of Damhert in De Standaard. “The worms are first dried and then ground. The rest of the production process is identical to that of other meat substitutes.” The Federal Food Agency sees no problem. The use of animals for human consumption is officially approved. And the taste? Lamorgese promises that it is wonderful.


Icelandic business plans energy bar made of insects

Crunchy crickets!

Insects are a staple food in parts of the developing world, but two businessmen from the unlikely location of Iceland are proposing to use them to make energy bars.

Bui Adalsteinsson and Stefan Thoroddsen say on their website they got the idea from a UN report suggesting the western world could benefit from using this abundant source of protein, and formed a company to make bars with ground-up bugs. They got funding from the Startup Reykjavik programme earlier this year, and have just announced the second prototype of their Crowbar on Twitter.

They tell the Nutiminn news site the insect “superfood” breaks down into amino acids that the body needs, and is also rich in calcium and vitamins. Crowbars “provide a realistic, sustainable choice of excellent nutrition in your pocket, whether you’re taking a two-minute break from a challenging hike or need a boost between work meetings,” the pair insist.

Stefan admits not everyone is likely to enjoy the flavour of insects, but told the IceNews site that Crowbars have the answer – “mixed with other ingredients like almonds, coconut and cacao, you can’t really taste a lot of the crickets”, which he describes as mild and nutty. They have presented their prototype bars at food tasting events in the capital Reykjavik, and hope to go into full production later this year.