Some may find it disgusting, but edible insects are a nutritious source of high-quality protein and vital minerals such as calcium and iron. Such are edible caterpillars – insect larvae – which also provide high-quality fats, which are good for brain development. Insects are part of the diet in many parts of the world, but not in the United States where the phobia about them makes cooking with insects very rare. However, this is beginning to change. Shelley Schlender reports for VOA from Colorado.
In a container in a suburb of Denver, Colorado, houses the Rocky Mountain Micro-Farm. Wendy McGill, looks inside containers to find farm animals.
“This microfarm is the first and only one with edible insects. We grow bulk and worms to sell to restaurants and food manufacturers,” says Wendy Lu McGill, Founder of Microfarm.
The Food and Agriculture Organization of the United Nations says the world’s protein needs cannot be met by beef or chicken alone. Protein from insects is an alternative. McGill raises nearly 275 pounds of insects each month, feeding them also beer mash and seeds and a carrot for liquid needs.
“I want to do my part to find food sources as we have less and less land and water and a hotter planet and more people to feed,” she says.
Many Microfarm visitors have never eaten insects before and do not like eating them.
“I don’t think it’s an attractive thing to eat, and I’m not tempted to eat such a wild thing,” says Terry Koelling.
But another visitor likes it.
“I’m Amy Franklin and I started a non-profit farm called Farm for Orphans. We raise insects for food because in other places where we work, they are very popular food”.
“Many of the orphanages do not own land. They cannot raise plants or chickens. Insects are a source of protein that they can grow in a very small space,” she says.
“Can you eat bugs?” Amy Franklin asks two children.
“No. We’re not used to it, are we?”
“Can I try one?” Andrew asks.
“Yes, definitely,” says Wendy.
“It’s crunchy and delicious,” says Andrew.
Linger is a restaurant in Denver where insects are cooked deliciously.
“We cook black ants with sesame seeds with bulk mixed with pasta.”
“The spices are so good!” says Terry Koelling.
“Bulkth. Enjoy your meal”.
“As much as we like beef, no scientist can say that raising cattle can go on forever. We need to eat more insects,” says Jeremy Kittelson, culinary director at Linger Restaurant.
A skeptic has changed his mind.
“The dishes at Linger were very good. Even as if there is not enough bulkthe”.
Over two billion people in the world eat insects. Gradually, Americans are added to that number./VOA