Our signature dish is a corn tortilla resting on a nasturtium leaf and topped with escamoles sautéed in butter with epazote, shallots, and serrano chilis, served with a shot of Mexican beer and a lime gel. We have been making an escamole quiche, and, using just the albumen that drains out when the eggs are frozen, meringue. “We make blinis with ant eggs and caviar, and a three-egg dish of escamoles, quail eggs and salmon roe. So we went to celebrity chefs and bug enthusiasts for advice on the tastiest way to prepare them. “The fact that several large insect farms have recently been set up in the U.S., South Africa and the Netherlands-using organic side streams-shows that insects can be reared on such substrates.” Crickets, and 2,000 species of their insect friends, are currently being consumed around the world, Dicke says, and can make “a very good contribution to a sustainable food security.” “Different insect species have different feed requirements,” he says. That’s great news for chefs and bug scientists with a taste for insects, including Marcel Dicke, an ecological entomologist at Wageningen University in the Netherlands who gave a 2010 TED talk called “Why Not Eat Insects?” (His dish of choice: dragonfly larvae.)īut recent news that eating crickets might not be as sustainable as we thought-they can’t, it turns out, survive on a diet of straight food waste-hasn’t dampened Dicke’s enthusiasm for insects as the future of food.
Environmentalists and foodies alike have been hailing bugs as the future of eco-friendly protein.
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