Edible Insects Blog

Brooklyn Bugs mission is to raise appreciation and awareness for edible insects through delicious, educational, and creative programming. Their work has been featured on the Smithsonian Channel, New York Times, NPR, Boston Globe, Washington Post, Live with Kelly and Ryan, and Forbes, as we help explain why the United Nations endorses edible insects to address food security and sustainability. They strive to introduce edible insects and normalize them in America as a sustainable source of protein that can be found in your pantry, eaten as a snack, and beautifully plated by chefs. They have found great inspiration during their quarantine after all our bookings were canceled for the rest of the year (all the way through their last booked gig in Sept). Brooklyn Bugs decided to meticulously journal all the food they cook and eat during their quarantine, and present them as a video series for you. Chef Joseph Yoon is exploring the viability and deliciousness of a vegetarian diet bolstered by insect protein, and sharing how he satiated his life long cravings as an omnivore with edible insects.

GrubsUp insect farm was established in 2016 after 2 years of dreaming big, and researching the potential of insect production for animal feed and human food in Australia. GrubsUp founder, Paula is passionate about agriculture and primary industries, and understood that the pressure for change are paramount. That’s when she asked the question – Why can’t insects replace traditional sources of protein? The answer – Yes, there is huge potential for producing insects as a protein source. They grow their crickets in an environment where they have plenty of room to grow and hide. Their crickets drink rain water, and eat vegetables, and high quality dry food, high in calcium and protein.

Chef Laurent VEYET welcomes you to his restaurant , typical of the Halles era. A lovely guest table adjoining the kitchen opens onto a terrace allowing guests to enjoy the sun. The INOVEAT restaurant offers environmentally friendly cuisine. Chef Laurent Veyet is a fervent defender of eco-responsible cuisine (anti-waste, seasonal products, sorting, etc.). Insects are part of the "super foods", naturally rich in proteins, vitamins, omega-3, iron, fiber and calcium. Highlighting them alongside seasonal fruit, labeled fish and purebred meats allows them to offer their guests a very balanced menu. They chose the producer Micronutris, the first edible insect farm in Europe. Based in Toulouse, its insects are raised, processed, packaged on the spot and fed with food from French organic farming. In the INOVEAT restaurant, insects are also available for sale in different forms: whole, plain or seasoned, protein bars, pasta, chocolates and shortbread cookies, savory or sweet.

The beginning of Terraz story started in their heads before crickets became “cool”. Ivana and Martin know each other for years! Already from the high school we shared passion in food. After they moved to Prague they started experimenting and searching for nutritional and tasty food. Thanks to one interesting presentation in their school about crickets as a sustainable way to feeding us all with lots of nutritions they were thinking: why not to try them, right? They ran to buy crickets in the animal store and at the end it was a funny night with many jumping crickets in the house. But this was also a day when they fell in love with crickets and started studying about them more. Normal pasta is often called as an empty food – low in nutrition, high in carbs. They as pasta lovers created pasta beyond traditional expectations – Terraz pasta as fully nutritional meal. But still simple, quick and easy to cook with all healthy benefits you need for your everyday busy life. Because they care about our planet, their pasta is made only from sustainable sources and is packed in eco-friendly boxes. Terraz pasta is their baby, favourite food and energy.