Why Cricket Chips Could Be the Next Big Thing

Yahoo ^ | Apr 23, 2014 | Rachel Tepper

[kingattax]

The Western palate is certainly set in its ways. Eating insects? It’s still a novelty acceptable mainly on the sets of gross-out reality television shows. This is despite the urging of scientists and researchers who say insects are a tantalizingly sustainable and environmentally friendly source of protein.

Although bugs are prevalent in the cuisines of other cultures, such as chapulines (grasshoppers) in Mexico and caterpillars in the Congo, to many Americans, there remains something, well, icky about chowing down on bugs. But three recent Harvard University graduates say they’ve found a way to change hearts and minds: Chirps, a snack chip made from ground-up crickets.

[9YearLurker]

I’ve had squid, octopus, eel, whale, horse, pig guts, turtle, and chicken feet.

But you leave me in the dust with ants, grasshoppers, bees, and bee larvae.

[a fool in paradise]

After tulips and bitcoins, why not?

[lefty-lie-spy]

Sautéed grasshoppers are fantastic. It goes great over rice.

[9YearLurker]

I’ve had a number of the delicacies you mentioned in Japan, and I’d be curious as to where you’ve had the grasshoppers over rice.

[lefty-lie-spy]

We can buy canned grasshoppers at many specialty and regular supermarkets here, or order them via internet from the rural makers. Meidiya, and other stores sell them, so do some of the Seiyu supermarkets.