Posted on 10/06/2020 7:30:55 PM PDT by nickcarraway
I wonder if Sleepy Joe has ever called someone a black soldier fly larvae.
Phase I: mealworm for pets
Phase II: Mealworm for humans
Phase III: Soylent Green for humans.
Shull bit senses tingling.
That’s what got my shull bit senses tingling.
Anyone want firsts?
Insects are common food in most world cultures. I personally have had deep fried locusts from Cameroon, chocolate ants and grasshoppers, crickets in asian chili sauce, water bugs in Vietnam, meal worms fried and grilled. Sugar lemon ants live in Panama. All were pretty good eats. This is of.course in addition to escagot, abalone, nearly a dozen species of crabs, to many kinds of shrimp to count. Mudbugs in Louisiana which are amazing. Sea cucumber, urchins in Japan. I’m an adventurous world traveler and my goal is to try every edible protein at least once on all 7 continents so far I am missing Antarctica been on the 6 others eating and exploring the planet’s cultures.
Oh and if people eat peanut butter, package rice and or beans, flour, corn meal, tomato sauce you already are eating bugs in quite large quantity soof much so the FDA sets a rather large limit on the amounts that are allowed in any of those product google the fda limits just for giggles.
These meal worms make nearly idea fish food and food for chickens, pigs, turkeys, and pets too. They are 100% complete in the amino profile of proteins for monogastric animals and yes people are monogastrics as well. Grind this up into dry protein powder and it can and almost surely will be added to a host of human products under a fancy tradename that no one will notice nor should they complete protien is complete protein the source in a blended product is irrelevant other to ease the irrational fears of weal minded people.
• When the first European settlers reached North America, lobsters were so plentiful that they would reportedly wash ashore in piles up to 2 feet high. Their bounty made them a precious source of sustenance during hard times—and gave them a nasty reputation as the poor man’s protein.
• Native Americans used lobsters to fertilize their crops and bait their fishing hooks. They also ate the abundant crustaceans, preparing them by covering them in seaweed and baking them over hot rocks. According to tradition, this cooking method inspired the classic New England clambake.
• At first, lobsters were gathered by hand along the shoreline. In the late 1700s, special boats known as smacks, which featured tanks with holes that allowed seawater to circulate, were introduced in Maine for the transport of live lobsters. The workers who operated these shellfish-friendly vessels were known as smackmen. It was not until the mid-19th century that lobster trapping, also first practiced in Maine, became a more popular way to collect the sea creatures.
• Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond. In Massachusetts, some servants allegedly sought to avoid lobster-heavy diets by including stipulations in their contracts that they would only be served the shellfish twice a week.
• The first lobster pound was established in Vinalhaven, Maine, in 1876. The town is still home to a thriving lobster fishery.
• Lobster began to shed some of its negative reputation and gain a following among discriminating diners, particularly in Boston and New York City, during the 1880s. Prices immediately began to rise.
http://www.history.com/news/a-taste-of-lobster-history
Eat crap save earth.
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