A Window into Life in the Suburbs


"Consider how the lilies grow. They do not labor or spin. Yet I tell you, not even Solomon in all his splendor was dressed like one of these." Luke 12:27 (NIV)

Friday, February 25, 2011

Waiter! There's a Fly in My Soup

Devouring bugs as a matter of course isn't anything new but I'm not drooling over the prospect despite my ancestry. 9 year old had a taste for cobwebby cockroaches as a toddler but I chalk that up to curiosity.
According to this creepy article from the Wall Street Journal, an insect-based protein diet may become the meat of choice in the not too distant future.Nope, I'm not kidding. It seems some upmarket restaurants are already serving bugs for breakfast.

At the London restaurant Archipelago, diners can order the $11 Baby Bee Brulee: a creamy custard topped with a crunchy little bee. In New York, the Mexican restaurant Toloache offers $11 chapulines tacos: two tacos stuffed with Oaxacan-style dried grasshoppers.

Could beetles, dragonfly larvae and water bug caviar be the meat of the future? As the global population booms and demand strains the world's supply of meat, there's a growing need for alternate animal proteins. Insects are high in protein, B vitamins and minerals like iron and zinc, and they're low in fat. Insects are easier to raise than livestock, and they produce less waste. Insects are abundant. Of all the known animal species, 80% walk on six legs; over 1,000 edible species have been identified. And the taste? It's often described as "nutty."

I'm not so nutty nor desperate yet to include bugs as a permanent part of my diet. But if our government continues taxing us to the hilt, deep fried cockroach dipped in sweet chilli sauce could become very tempting indeed.

 Australian Stick Insect (Credit: http://www.australian-insects.com/stick-insect-chronus.php)

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