Right now, there are people hard at work experimenting, creating, and cooking with what could be the food of the future. It’s low cost, great for the environment, all-natural, and more nutrient-packed than most competing protein sources we use today. Are you on board with any or all of those statements? If so, remember that we once thought lobster was a disgusting sea bug and now it’s the fanciest thing on the menu and g et ready to enjoy the gastronomic and nutritional wonders of insects! Now, before you turn away and think “Ew, nope, this is not for me”, hear us out. We aren’t just celebrating the delicious wonders of a menu enriched by insects, we’re also going to discuss the practical side of this all. So, if you feel a little twinge of disgust at the idea of eating insects, we’ve got some science here that can help you understand that feeling and overcome it! Courtesy Brooklyn Bugs Okay, so why eating insects? Let’s start with the basics. Right now it takes 2,000 gallons o...
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