Eating bugs You may not know this but eating bugs is all the rage in the food industry in Australia and overseas. Megan Miller the founder of US Bitty Foods is convinced that cricket flour is “delicious, high-protein baked goods”. The UN clearly stated that we should eat more insects because they require less land resources, emit fewer greenhouse gasses, and have a much smaller water demand than livestock and animal substitutes such as soy, corn, and rice. Environmentalist Pat Crowley is on the case, with a company he co-founded to make cricket energy bars. At home Master Chef Mentor Kylie Kwong has approached Sydneysiders palates with crickets born and bred in Parramatta. We agree with Kwong that crickets “taste like dried shrimp pr crispy fried shallots”. What it is interesting is that the ancient Aztecs’ diet included a great variety of insects, larvae and insect eggs. Although the Aztecs diet was mostly vegetarian they consumed insects such as grasshoppers “chapulín”. Insects have higher protein content than meat and are considered a delicacy in many parts of Mexico. After spending our Sunday morning at Xochimilco Gardens in Mexico City some of our fully escorted passengers dare to try and usually are pleasantly surprised: Kylie Kwong was right! You can have that experience too next May 2015 in our Northern Treasures tour, check latinamericagrouptours/ for more information.
Posted on: Mon, 26 May 2014 20:15:01 +0000
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