By: Darrick Cheah
Take a look at this picture. What do you see at first glance? Crawfish? Chili? Well, these are fried locust.
Having a craving for bugs as a diet? Ew, Gross, No! Am I right? That will be most people’s usual reaction. However, it won’t be disgusting after reading this.
Entomophagy is the practice of eating insects. What a phage to take! Society should start accepting because it can address multiple global problems such as land consumption, global warming, food security, and even the water crisis.
“Beyond Meat” a very popular veggie burger that attracts from vegans to meat eaters. But what is so beyond is that it can push the society beyond the water crisis or pollution. The flavour is holding is back the integration of this meat caused by all the concentration of different vegetables.
On the other hand, insects are so adaptable that it slides into many cuisines without anyone noticing it. This is the power of insects! Insects will fly beyond all of the vegetarian burgers. Since not all veggie burgers satisfy people’s palettes.
Not just that.
Insects will fly past all of the advancements of cultured meat, even though it’s expected to be on sale soon. Mostly because many citizens from an ethical standpoint state it’s not naturally right to artificially create food, even if it helps with the demand.
In the 2050s our human population will reach 9 billion! A massive demand for storage, safety, simplicity and consistency for that massive number. Many countries still don’t have insects on the menu due to the “GROSS” factor, but restaurants around the world are using artful techniques to make insects more presentable, palatable and passable.
Experimentation is the key for entomophagy to rise against all the problems!
Insect rearing is also better than your local farms. Seems nuts but hear me out.
Insects create fewer greenhouse gases than all livestock. Insect rearing also uses tremendously less land mass than all livestock. Deforest isn’t a problem! The food and water consumption the insects require are miniscuel due to their cold-blooded nature. The land required to raise per pound of insects is just 6.8m squared. While all other livestock use at least 40m squared. The best part about insect rearing is that it uses 4.73 litres of water per pound while the other use 3000 liters of water. An INCREDIBLE feat for bug meat!
Insects are also better than commercial meat in nutrition, they contain a lot of protein, healthy fats and rich in other minerals. Entomophagy has already been a normal practice in many traditions. Such as Australia, and India, mainly in tropical countries. There are also many kinds of forms of insect ingredients from whole bugs to powder in capsules. Such as Earthworm Powder, Cricket Flour, Silk Worms and many more!
The most important question is, “How does it taste?” It could be disgusting and bland. But! When prepared well, the taste coats the tongue with absolute perfection of sweet or salty flavor along with the hint of this earthy yet delightful aroma and taste. The smell of the bugs also compliments sweets & savory dishes. So adaptive and delicious! The best place to find these wonderful recipes are from Bug Vivant, a site which gives bug recipes.
So expose your children to entomophagy now! Since youths are more open to new ideas than adults. This way children can pass down entomophagy to their young and this chain would develop the acceptance of entomophagy.
So stop holding on to your past like someone hanging off a cliff! Let it go! Help the world! Not YOUR-self! If your OFFSPRING can do it, then YOU can do it too!
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