Ento Nation Podcast

 

#12 “A Tree Grows in Brooklyn” Chef Joseph Yoon

On this week’s Season 1 finale of the Ento Nation podcast we talk with Chef Joseph Yoon. Joseph is a top rated private chef and caterer based in New York City. He is the Executive Director of Brooklyn Bugs, and also the Chef/Owner of Dinner Echo. Joseph is a true culinary artist, who’s passion for cooking is rivaled only by his passion for life. We have an energizing and fascinating conversation about many things, including the challenges of being an “Ento Chef”.  

In the Cricketlicious Café, ChefPV makes us some Gingersect Cookies, and they are awesome! And we’ll also talk about what’s coming up, for the Ento Nation.

Gingersect Cookies

INGREDIENTS

1/3 cup HONEYWORMS (thawed)

7 TBSP MAPLE SYRUP

1 cup ALL PURPOSE CRICKET FLOUR

1 tsp BAKING POWDER

1/8 tsp BAKING SODA

2 TBSP FIVE SPICE POWDER

2 TBSP GINGER (minced)

1/3 cup WHIPPED CREAM CHEESE

3 TBSP COCONUT OIL

1 EGG

1/8 tsp HIMALAYAN PINK SALT

1 cup POWDERED SUGAR

 

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a small mixing bowl, mix HONEYWORMS with 2 TBSP MAPLE SYRUP and set aside.
  3. Whisk together CRICKET FLOUR, BAKING POWDER, BAKING SODA, FIVE SPICE POWDER and GINGER in a large mixing bowl Set Aside.
  4. In a separate mixing bowl, combine CREAM CHEESE, COCONUT OIL, remaining MAPLE SYRUP, EGG and SALT until creamy and smooth.
  5. Combine wet ingredients with dry ingredients and mix until evenly incorporated.
  6. Measure enough dough for desired cookie size and roll into a ball.
  7. Put POWDERED SUGAR on a plate and roll dough balls to thoroughly cover, puncture middle with your thumb and fill with the honeyworms.
  8. Grease a baking tray with coconut oil, arrange cookies on the tray then place tray into the oven for 14 – 20 minutes.
  9. Remove tray with cookies and sift powdered sugar over cookies and let cool about 5 – 10 minutes then ENJOY!!!

 

 

We’d like to thank our sponsors:

 

 

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Sustainable Boost: https://www.sustainableboost.com/

                                                                      Bugeater Foods: https://www.bugeaterfoods.com/

Bugible: https://www.eatbugsevents.com/

 

 Special thanks to MealFlour for Instagram help!


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“#11 “Otago Locusts / Kevin Bachhuber”

 

In this episode we talk with Malcolm Diack, founder of Otago Locusts in New Zealand. Malcolm is the founder of Otago Locusts in Dunedin, New Zealand. In 2017, Otago Locusts won the Novel category of the New Zealand Food Awards, and also a commendation by the New Zealand Sustainable Business Network Awards. Malcolm started Otago Locusts back in 2009.

We also have a chat with Kevin Bachhuber. Kevin is an award-winning consultant in sustainable agriculture, small-business innovation, and finance. Founder of the first American insect farm to obtain food-grade certifications, his pioneering work as an engineer of green technology solutions has pushed the insect farming industry in a dramatic new direction.

And in the Cricketlicious Cafe, ChefPV makes:

Curried Zucchini Wrapped Grasshoppers!

INGREDIENTS

20 GRASSHOPPERS (freeze-dried)

2 cups WHEATGRASS JUICE

2 ZUCCHINIS

1 TBSP CURRY POWDER

1 tsp OREGANO POWDER

½ tsp GARLIC POWDER

½ tsp GARAM MASALA

¼ tsp TURMERIC

SESAME OIL

HIMALAYAN PINK SALT

3 oz GOAT CHEESE

1 large RED BELL PEPPER (roasted)

DIRECTIONS

  1. Soak GRASSHOPPERS in WHEATGRASS JUICE for at least 2 hours (preferably overnight for maximum infusion).

  2. Place the top rack in oven 6 inches from the heat source and preheat to Broil.

  3. Trim the ZUCCHINI ends and slice into ¼-inch pieces lengthwise using a mandoline.

  4. In a small mixing bowl, whisk together CURRY POWDER, OREGANO POWDER, GARLIC POWDER, GARAM MASALA and TURMERIC.

  5. Lightly coat zucchini strips with SESAME OIL on both sides.

  6. Massage the spice mixture on both sides of the zucchini.

  7. Coat a baking sheet with sesame oil then lay out the zucchini strips in a single layer.

  8. Sprinkle SALT over zucchini then place the baking tray in the oven and broil for 4 minutes.

  9. Remove the zucchini from the oven, flip the slices over and return to the oven for 5 to 6 minutes more, making sure the zucchini is golden brown and slightly charred but not too crispy and burned.

  10. Remove the zucchini from the oven and let cool.

  11. Sprinkle GOAT CHEESE along the length of each zucchini strip, adding a slice of ROASTED PEPPER at each end.

  12. Take a moment to wash your hands to avoid getting goat cheese all over your rolls as you roll them up.

  13. Add a grasshopper to the top of the strips, along the width of the zucchini.

  14. Roll the strips and serve on a plate, seam side down.

 

 

We'd like to thank our sponsors:

 

 

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Sustainable Boost: https://www.sustainableboost.com/

                                                                      Bugeater Foods: https://www.bugeaterfoods.com/

Bugible: https://www.eatbugsevents.com/

 

 Special thanks to MealFlour for Instagram help!


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“Bugeaters and Powder Makers” 

 

On this edition of the Ento Nation podcast, we talk with Julianne Kopf, COO and co-Founder of Bugeater Foods.  Bugeater Foods creates nutritious and delicious foods like “Jump” cricket based protein shake, and Julianne will let us in on some of the new goodies that Bugeater Foods will be turning out this coming year.

We also have a chat with Dr. Aaron T. Dossey, Founder of All Things Bugs LLC, GrioPro Cricket Powder (the original cricket powder), and editor of the book “Insects as Sustainable Food Ingredients”; you won’t want to miss this informative conversation.

In the Cricketlicious Café, ChefPV teaches us how to make Mealworm Mac n Cheese Souffles, and on The Night Talker, it’s “Night of the Frogs”…

Mealworm Mac n Cheese Souffle

INGREDIENTS

1 ½ TBSP BUTTER

1 TBSP ALL-PURPOSE FLOUR

¾ cup MILK

SALT (to taste)

PEPPER (to taste)

1 cup SMOKED GOUDA CHEESE (shredded)

1 EGG YOLK 2 EGG WHITES

1 cup Bugeater Foods MEALWORM MACARONI PASTA (cooked)

¼ cup MEALWORMS (thawed)

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a saucepan melt the BUTTER, add the FLOUR and stir on medium heat for a minute.
  3. Add the MILK gradually while stirring to avoid lumps.
  4. Season to taste with SALT and PEPPER and stir the sauce until sauce thickens.
  5. Remove saucepan from heat and mix in the CHEESE until melted.
  6. In a small mixing bowl, whisk the EGG YOLK and mix into cheese sauce.
  7. In a large mixing bowl, whisk the EGG WHITES until stiff peaks are formed.
  8. Gently fold the cheese sauce into the egg whites until well combined.
  9. Butter the ramekins then fill a little more than a third of the way with MEALWORM MACARONI PASTA.
  10. Fill the ramekins to almost full with cheese sauce then top with MEALWORMS.
  11. Place ramekins on a baking sheet and bake souffles on the middle rack for 15 – 20 minutes until the surface becomes golden.
  12. Serve immediately

 

 

We'd like to thank our sponsors:

 

 

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Sustainable Boost: https://www.sustainableboost.com/

                                                                      Bugeater Foods: https://www.bugeaterfoods.com/

Bugible: https://www.eatbugsevents.com/

 

 Special thanks to MealFlour for Instagram help!


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“Christmas Special: Bugs Save Kids” 

 

Our Christmas Special focuses on two organizations that are actually doing good in the world, literally saving lives and improving communities by teaching them how to farm certain insects: Farms for Orphans run by Dr. Amy Franklin in Africa, and MealFlour run by Elizabeth Frank and Gabby Wimer in Central America. 

The Cricket Man is turned loose in the Cricketlicious Cafe and he makes what he claims to be the “Greatest recipe ever created for people to eat.” You decide. 

The Worst Chocolate Chip Cookies Ever

  • 1 cup unsalted butter melted and then cooled for at least 5 minutes* (226g)
  • 1 1/2 cups light brown sugar packed (300g)
  • 1/2 cup granulated sugar (100g)
  • 2 eggs room temperature preferred
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup (60ml)
  • 3 1/4 cups all purpose flour (415g)
  • 2 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips. 1 cup of mini chocolate chips and 1 cup regular sized chips.
  1. In large bowl, stir together melted butter and sugars.
  2. Add eggs, one at a time, stirring combined.
  3. Stir in vanilla extract and maple syrup.
  4. In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  5. Gradually add flour mixture to wet ingredients, stirring until completely combined.
  6. Stir in chocolate chips.
  7. Cover bowl with clear wrap and allow to chill for at least 30 minutes.
  8. While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
  9. Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
  10. Press chocolate chips into cookie dough balls in various places.
  11. Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
  12. Merry Christmas, baby!

MealFlour:

Click here to donate to MealFlour. Your contribution before December 26th will be tripled by an outside donor.

Click here to learn all about MealFlour.

 

Farms for Orphans:

Click here to donate to Farms for Orphans

Click here to learn all about Farms for Orphans.

 

 

We'd like to thank our sponsors:

 

 

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Sustainable Boost: https://www.sustainableboost.com/

                                                                      Bugeater Foods: https://www.bugeaterfoods.com/

Bugible: https://www.eatbugsevents.com/

 

 Special thanks to MealFlour for Instagram help!


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“The Battle of Evermore with Little Herds” 

On this edition of the Ento Nation podcast, the Cricket Man has a thought-provoking and enlightening conversation with Robert Nathan Allen aka RNA.

Now, on the front lines of anything, the place where the rubber meets the road, where the proof is in the putting, where hammer meets nail, where the sausage is made, where world’s collide, the Battle of Evermore…where how many more clichés can I drag into this opener?

RNA operates regularly on the very Battle-field of Evermore, which is just my name for the modern psychological battlefield of overcoming the ick factor when it comes to getting the general public to accept insect-based foods into the family. You know, the grocery store family? The supermarket family? The stores with the big long aisles, the big long protein aisles…the beef aisle, the pork aisle, the poultry aisle, the seafood aisle , the vegetarian aisle, the Ento aisle…oh yes, the Ento Aisle! But to get there from here much must be overcome in a great battle of cultures, especially ours here in the West that says eating bugs is well…not exactly mainstream. 

RNA is the founder of Little Herds, a non-profit organization that educates and empowers communities, both locally and globally, to support and promote the use of insects for food and feed as an environmentally sound and economically viable source of nutrition. He is also the co-founder of Grub Tubs, which is a table to farm –yep, you read it correctly, not farm to table, but table to farm—service, actually an award winning service (they won the WeWork Creator Award) that collects local food wastes from restaurants, super markets and the like to use as feed for local insect farmers who then raise grubs as a feed supplement to local chicken farmers. We cover a lot of ground and talk about the Ento industry as a whole, as well. It is one of those conversations where you look up and 15 minutes have passed and you go “Wow, where did the time go?” Excellent discussion.

In the Cricketlicious Café, ChefPV teaches us how to make Mealworm Latkes and also treats us to some “intonations” of his own, just in time for Hanukkah. And on “The Night Talker” things take a strange turn.

Mealworm Latkes

Latke Sauce

1 TBSP Mayo

1 TBSP Horseradish

1 TBSP Yogurt

1 TBSP Maple Syrup

1/4 tsp Five Spice Powder

1/4 tsp Sriracha

 

Mealworm Latkes

2 cups Yukon Gold Potatoes (grated)

1 cup Sunchokes (grated)

1/4 cup Red Onion (grated)

2 Eggs (whisked)

1/2 TBSP Rosemary (minced)

2 TBSPs All Purpose Cricket Flour

1 cup Mealworms

1 tsp Himilayan Pink Salt

Sesame Oil

Chives (chopped)

  1. Place a sesame-oiled baking sheet into oven and preheat oven to 450°F
  2. Whisk Latke Sauce ingredients together in mixing bowl and set aside in fridge.
  3. Line a large mixing bowl with a lint-free kitchen towel and add the potatoes, sunchokes and red onion to the bowl.
  4. Wring excess liquid from the grated ingredients.
  5. Release wrung ingredients into a dry, large mixing bowl.
  6. Add egg, rosemary and cricket flour to grated ingredients and combine.
  7. Stir in mealworms and himalayan pink salt
  8. Remove baking sheet from oven, drop batter in the desired size onto baking pan and return to oven for 6 minutes.
  9. Flip Latkes and cook for 6 more minutes on the other side
  10. Serve on a plate with sauce and chives

We'd like to thank our sponsors:

 

 

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Sustainable Boost: https://www.sustainableboost.com/

                                                                      Bugeater Foods: https://www.bugeaterfoods.com/

Bugible: https://www.eatbugsevents.com/

 

 


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Cricketlicious Cafe Special 

Cricketlicious Cafe Special

For your Ento dining pleasure, we present three of our recent Cricketlicious Cafe segments featuring bug-based recipes you can make at home while following along with our resident Ento Chef ChefPV or one of our Special Guest Chefs.

In this special, ChefPV brings you “Chirpin' Tostadas” and “Pineapple Crick Sticks”, while Guest Chef Aly Moore shows us how to make “Tomato Hopper Poppers”.

Recipes below:

 

CHIRPIN' TOSTADAS (makes 4 tostadas)

1 stick Butter or ½ cup Your Favorite Frying/Sauteing Oil (for frying Tortillas and sauteing Crickets)

4 Soft Corn Tortillas

1 head Romaine Lettuce or 1 bunch Cilantro (or Both)

1 Tomato

¼ cup Red Onion

1 Avocado

¼ cup Plain Yogurt (Any Style)

⅛ cup Lemon Juice

1 cup Fresh Crickets or Merci Mercado Chapulines

Desired Seasonings

  1. Melt ½ stick Butter/ ¼ cup Oil in a skillet over medium-high heat.
  2. When your Butter/Oil has reached temperature, place Tortilla(s) in pan for 3 to 5 minutes, until crisp on both sides.
  3. Ready some paper towels/kitchen towels on a plate, remove Tortilla(s), place on towel to cool and absorb excess oil.
  4. Clean then chop Romaine Lettuce and set aside in a bowl.
  5. Medium-dice Tomato then set aside in a bowl.
  6. Small-dice Red Onion and set aside in a bowl.
  7. Slice open Avocado lengthwise, remove pit and scoop Avocado into bowl.  Whisk together with Yogurt and Lemon Juice.
  8. Plate your Tortillas for serving and add Lettuce/Cilantro, Tomato, Onion and Avocado Crema.  Set aside.
  9. Place skillet over medium-heat with remaining Butter/Oil and saute Crickets until crispy, about 10 minutes.  Merci Mercado Chapulines are already dry-roasted so only need about 5 minutes to add heat and crispiness.
  10. Remove Crickets/Chapulines from heat and put on top of your tostadas to complete the dish.  Add any Desired Seasonings then serve.

PINEAPPLE CRICK STICKS

1 large Pineapple

6-inch Skewers or Lollipop Sticks

1 TBSP Olive Oil

1 cup Sustainable Boost Crickets

2 TBSP Honey

Sustainable Boost Turmeric

Sustainable Boost Ginger

1 cup Semi-Sweet Dark Chocolate Chips

1 cup Pistachios (chopped)

  1. On a sturdy cutting board, cut the top and bottom off the Pineapple then trim off all the rind from the sides.
  2. Cut the Pineapple in half lengthwise, remove the core, then cut the halves into wedges.  Arrange the wedges on paper towels to absorb excess moisture.
  3. Insert Skewer/Lollipop Stick into each pineapple wedge and set aside.
  4. Heat Olive Oil over medium heat and add Crickets to pan and quick-crisp for about 1 minute.
  5. Remove from heat and add Honey, Sustainable Boost Turmeric and Sustainable Boost Ginger.  Mix until all ingredients are evenly incorporated.  Transfer to a bowl then set aside.
  6. Place a small saucepan over medium-low heat, add Dark Chocolate Chips and stir constantly until completely melted.  Remove from heat.
  7. Line a baking sheet or large plate with wax or parchment paper.
  8. Dip each of the Pineapple wedges into the Chocolate and place on the wax paper.
  9. Lightly press the Crickets into the bottom half of the chocolate on the Pineapple wedges.
  10. Lightly Press the Chopped Pistachios on the top portion of the chocolate on the Pineapple wedges.
  11. Place the sheet/plate of Pineapple wedges into fridge for 15 minutes to set or until ready to serve.

TOMATO HOPPER POPPERS

1 cup cherry tomatoes

½ package cream cheese

¼ cup minced green onions

¼ cup minced fresh parsley

¼ teaspoon worcestershire sauce

¼ cup chopped chapulines

  1. Cut a thin slice off the top of teach tomato.
  2. Scoop out and discard pulp.
  3. Invert the tomatoes on a paper towel to drain.
  4. Combine remaining ingredients in a bowl.
  5. Mix well.

 

Bug Appetite!


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Ento Nation Ep.7 “The Flying Cadesky Brothers”

 

On this week’s episode, we have an insightful and lively discussion with Eli Cadesky, co-founder with his brother Lee of C-fu FOODS and One Hop Kitchen. These guys operate on the cutting edge of insect protein technology, pushing the envelope in finding new ways to turn insects like crickets and mealworms into a delicious and nutritious dining experience.

After our chat, we turn brother Lee Cadesky loose in the Cricketlicious Café, and he shows us how to make Chili Con Cricket!

We are also holding a drawing to win a big bag of Bugeater Foods’ Jump valued at $40. Jump is a cricket based, high protein chocolate shake mix that contains 26 grams of protein, 8 grams of fiber, 25% of the RDA of Iron, and all kinds of other vitamins and minerals. Listen and learn how you can win!

And we also start a new web series: “The Night Talker”…the voice of one crying in the dark.

Listen, enjoy, and share with your friends.

 

 

 

 

Chili Con Cricket

1 Jar One Hop Kitchen’s Cricket Bolognese

15 oz. Can Mixed Beans (Red Kidney, Black, Mixed, Lentils etc)

1 Small Onion

1 tsp Chipotle or Chili Powder

½ tsp Paprika

½ tsp Oregano

Pinch of Allspice

1 tsp Salt

1 tbsp Olive Oil

Green Onions

Sour Cream, Regular or Non-Dairy

Lime Wedge

  1. Peel and chop onion to a coarse dice.
  2. Heat olive oil on medium.
  3. Sautee onions 2-3 minutes until translucent.
  4. Add half of Chipotle, Chili Powder, and Paprika.
  5. Stir and continue cooking.
  6. Open, drain, and rinse beans. Rinse again.
  7. Add to onions and stir up until steamy.
  8. Add One Hop Kitchen’s Cricket Bolognese and thoroughly stir.
  9. Bring to a light simmer, reduce to low, add remaining seasonings except the salt, and let simmer for about 10 minutes.
  10. Stir in salt to taste and you are ready to serve.
  11. Best served with rice, cornbread, or a nice crusty piece of bread. Top with sour cream, green onions or cilantro, and serve with a wedge of lime.

Bug Appetite!

C-fu FOODS Website

One Hop Kitchen Website

 


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We'd like to thank our Sponsors:

 

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Sustainable Boost: https://www.sustainableboost.com/

                                                                      Bugeater Foods: https://www.bugeaterfoods.com/

Bugible: https://www.eatbugsevents.com/

 

 

“As the Crickets Chirp” Full Season 1

 

Part of the Ento Nation podcast is a little web drama series called “As the Crickets Chirp”. On the surface it’s just a simple fun parody of the old radio dramas. But in reality, it is a semi-autobiographical, multi-layered, metaphorical, allegorical, parody, plus heavy social commentary with hidden messages that the casual listener might miss.

Just like when you observe a city or town that you drive through, safe in your vehicle, windows up, seeing just the façade of an average, everyday community; the normal storefronts, the normal houses, the normal cars…it all seems so…normal…on the surface.

But what’s going on beneath the surface, behind closed doors, is so much more than you could ever possibly imagine.

The same can be said for the “As the Crickets Chirp” series. Listen carefully…and enjoy.

Episode 1 “Evil Twin Brother”

Episode 2 “The Bugfather”

Episode 3 “The Merry-Go-Round”

Episode 4 “The Ento Zone”

Episode 5 “Amnesiac”

Episode 6 “Pigdemonium”

I’d like to thank all of you who listen to the Ento Nation podcast, and to “As the Crickets Chirp”. ATCC is written, produced, and performed by Marc Sanchez aka The Cricket Man.

Season 2 of As the Crickets Chirp premieres in early 2018!

EntoNation.com


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Ento Nation Ep.6 “Hawaiian Homecoming Special”

 

On this week’s Ento Nation podcast, it is our Hawaiian Homecoming Special. We sit down on the beautiful beach at Hanalei Bay, sort of, and have a chat with Emilio Romero and Lourdes Zietz of Sustainable Boost. Sustainable Boost creates wonderful food products made from crickets and other nutritious goodies like the native Taro plant, which is actually a superfood. The Cricket Man grew up on Kauai, and when he realized that there was a cricket farm there, he had to check it out.

ChefPV is back in the Cricketlicious Café this week with an island treat that will be a big hit with everyone, Pineapple Crick Sticks. He’ll show you how to make those. You will find the recipe below.

And on the season finale of “As The Crickets Chirp”, all we can say is “Pigdemonium”.

Below is the URL link to our podcast on iTunes, please subscribe, download, review, and rate our podcast at iTunes. It is how they determine which podcasts to feature, and getting featured means more listeners, and more listeners means we can further spread the important message of the Ento Nation:

Click here for—–>iTunes URL Link to the Ento Nation podcast. 

FAO of UN 2013 Report (.pdf): “Edible Insects: Future Prospects for Food and Feed Security.”


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Pineapple Crick Sticks

Pineapple Crick Sticks

 

1 large Pineapple

6-inch Skewers or Lollipop Sticks

1 TBSP Olive Oil

1 cup Sustainable Boost Crickets

2 TBSP Honey

Sustainable Boost Turmeric

Sustainable Boost Ginger

1 cup Semi-Sweet Dark Chocolate Chips

1 cup Pistachios (chopped)

  1. On a sturdy cutting board, cut the top and bottom off the Pineapple then trim off all the rind from the sides.

  2. Cut the Pineapple in half lengthwise, remove the core, then cut the halves into wedges.  Arrange the wedges on paper towels to absorb excess moisture.

  3. Insert Skewer/Lollipop Stick into each pineapple wedge and set aside.

  4. Heat Olive Oil over medium heat and add Crickets to pan and quick-crisp for about 1 minute.

  5. Remove from heat and add Honey, Sustainable Boost Turmeric and Sustainable Boost Ginger.  Mix until all ingredients are evenly incorporated.  Transfer to a bowl then set aside.

  6. Place a small saucepan over medium-low heat, add Dark Chocolate Chips and stir constantly until completely melted.  Remove from heat.

  7. Line a baking sheet or large plate with wax or parchment paper.

  8. Dip each of the Pineapple wedges into the Chocolate and place on the wax paper.

  9. Lightly press the Crickets into the bottom half of the chocolate on the Pineapple wedges.

  10. Lightly Press the Chopped Pistachios on the top portion of the chocolate on the Pineapple wedges.

  11. Place the sheet/plate of Pineapple wedges into fridge for 15 minutes to set or until ready to serve.

 
 

We’d like to thank our sponsors:

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Sustainable Boost: http://entomofarms.com/

Bugible: https://www.eatbugsevents.com/


 

 

Ento Nation Ep.5 “Farm 2 Table Women of the Ento Nation”

 

On the next Ento Nation podcast “Farm 2 Table Women of the Ento Nation”, we visit with two power women of the Ento Industry. We chat with Wendy Lu McGill, CEO & Founder of Rocky Mountain Micro Ranch where they farm crickets and mealworms. Wendy Lu is just plain everywhere when it comes to the Ento Industry, and we sat down with her for a very interesting chat. They are bug farming a mile high in the sky!

We also have a very interesting conversation with Aly Moore, who is the driving force behind Bugible at EatBugsEvents.com. Aly holds events around the country that introduce people to the benefits of eating bugs, to our bodies and to our environment, via wine pairings, Ento-culinary samplings, and other fun things. At some of these events, people actually get to make their own delicious Ento dishes!

We’ll also invite Aly into the Cricketlicious Café to be our Guest Chef this week, and ask her to show us how to make Tomato Hopper-Poppers!

And on “As the Crickets Chirp” Chip has partial amnesia, and Dr. Wut gives Ashley disturbing news.

Below is the URL link to our podcast on iTunes, please subscribe, download, review, and rate our podcast at iTunes. It is how they determine which podcasts to feature, and getting featured means more listeners, and more listeners means we can further spread the important message of the Ento Nation:

Click here for—–>iTunes URL Link to the Ento Nation podcast. 

FAO of UN 2013 Report (.pdf): “Edible Insects: Future Prospects for Food and Feed Security.”


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Tomato Hopper-Poppers

TOMATO HOPPER-POPPERS

 

1 cup cherry tomatoes

½ package cream cheese

¼ cup minced green onions

¼ cup minced fresh parsley

¼ teaspoon worcestershire sauce

¼ cup chopped chapulines

 

DIRECTIONS:

  1. Cut a thin slice off the top of teach tomato.
  2. Scoop out and discard pulp.
  3. Invert the tomatoes on a paper towel to drain.
  4. Combine remaining ingredients in a bowl.
  5. Mix well.
  6. Spoon into tomatoes.

 

Rocky Mountain Micro Ranch Website.

Bugible/EatBugsEvents.


 

We’d like to thank our sponsors:

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Sustainable Boost: http://entomofarms.com/

Bugible: https://www.eatbugsevents.com/


 

 

Ento Nation Ep.4 “Thanksgiving with The Bug Chef, David George Gordon”

The Cricket Man sits down with the award winning author of the The Eat-A-Bug CookbookThe Bug Chef himself, David George Gordon. Oh, what a time we had! Such a great time, in fact, that he is our guest for the whole show. We had a blast!

Also, ChefPV has created what he believes to be one of his best tasting recipes ever, “Thanksgiving Chapulines Spoon Bread con Spiced Cricket Ice Cream” and teaches you how to make this delicious Thanksgiving dish in the Cricketlicious Café!

And on “As the Crickets Chirp” Ashley reveals a secret as Chip lies helpless in a coma.

Don’t miss this week’s Thanksgiving edition of the Ento Nation podcast with the Cricket Man.

Below is the URL link to our podcast on iTunes, please subscribe, download, review, and rate our podcast at iTunes. It is how they determine which podcasts to feature, and getting featured means more listeners, and more listeners means we can further spread the important message of the Ento Nation:

Click here for—–>iTunes URL Link to the Ento Nation podcast. 

FAO of UN 2013 Report (.pdf): “Edible Insects: Future Prospects for Food and Feed Security.”


Enjoy our podcasts? Join the newsletter!!

 


Thanksgiving Chapulines Spoon Bread con Spiced Cricket Ice Cream

Thanksgiving Chapulines Spoon Bread con Spiced Cricket Ice Cream

Candied Yams Spoon Bread con Chapulines

1 cup Candied Yams Puree (can or fresh)

2½ cups Nut Milk

½ cup (1 stick) Unsalted Butter

2 tsp Smoked Salt

1 cup Stone-Ground Yellow Cornmeal

3 large Eggs (separated)

1 TBSP Chives (chopped)

½ tsp Thyme (stemmed)

½ tsp ground Cinnamon

¼ tsp Cayenne Pepper

1 tsp Ginger (minced)

¼ tsp ground Nutmeg

1 cup Merci Mercado Chapulines (any flavor)

  1. If you are using Candied Yams from a can, go ahead and strain syrup from the yams, process them in a blender or food processor until smooth, then set the yams aside in a bowl.

  2. Preheat oven to 350°F.

  3. Add Nut Milk, Butter and Salt to a large saucepan over medium heat and bring to a simmer.

  4. Gradually whisk in Cornmeal and stir about 2 minutes until thickened.  Remove from heat then whisk in Yam Puree.

  5. Whisk in Egg Yolks, Chives, Thyme, Cinnamon, Cayenne, Ginger and Nutmeg.

  6. In a medium mixing bowl, beat Egg Whites until soft peaks form.  Add whipped egg whites to cornmeal mixture and whisk together until evenly combined.

  7. Fold-in Chapulines to cornmeal mixture.

  8. Pour cornmeal batter into a pie pan or loaf pan.

  9. Take a small handful of chapulines and sprinkle over top of batter then place in oven for 30 – 40 minutes until spoon bread is set.

  10. Remove from oven, plate a serving of Spoon Bread and add a scoop of Spiced Cricket Ice Cream.

  11. Serve.

Spiced Cricket Ice Cream

1 cup Candied Yams Puree (can or fresh)

2 cups Heavy Cream

1 cup Half & Half

⅔ cup Honey

1 tsp Ginger (minced)

1 tsp Ginger (ground)

1 cup 2 TBSP Mealworm or Cricket TIP (from C-fu FOODS)

1 tsp Nutmeg (ground)

1 TBSP Vanilla Extract

  1. If you are using Candied Yams from a can, go ahead and strain syrup from the yams, process them in a blender or food processor until smooth, then set the yams aside in a bowl.

  2. Add Cream, Half & Half and Honey to a medium saucepan and place over medium heat until honey is completely dissolved.

  3. Remove from heat and whisk in Yam Puree, minced Ginger and ground Ginger.

  4. Put TIP, Nutmeg and Vanilla in a food processor or blender with a small amount of the ice cream mix and blend.  Slowly add more until all ingredients are mixed together and smooth.  You may need to blend in batches depending on the size of your processing container.

  5. Pour mix into a freezer-safe container and place in the freezer to set overnight.

  6. Remove from freezer when ready to serve with Spoon Bread.

 

Contact The Bug Chef, David George Gordon:

Facebook:https://www.facebook.com/The-Bug-Chef-54701149989/

Twitter: @thebugchef

Eat-a-Bug Cookbook

Awesome Article on Chef Gordon, “Why Are People So Weird About Eating Bugs?”

 Trailer for the movie “Bugs on the Menu”


 

We’d like to thank our sponsors:

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Entomo Farms: http://entomofarms.com/

Bugible: https://www.eatbugsevents.com/


 

 

Ento Nation Ep.3 “Super Cricket/PTSD/Veterans Day Special”

The Cricket Man (USCG vet) talks with James Rolin (USCG vet/Nat’l Guard) about the cutting edge direction the cricket farm (Cowboy Cricket Farms) he runs with his wife Kathy (also USCG vet) is taking with regard to creating a “Super Cricket”.

Also, ChefPV will show you how to take the US Military’s greatest culinary invention, the protein bar, and tweak it Ento-style to give you Maple Mealworm Energy Balls that you can make right in your own kitchen!

The Cricket Man also talks about the link between Agri-therapy and PTSD. All that plus Ento News and Events from around the globe, and another exciting episode of “As the Crickets Chirp”.

This is the URL link to our podcast on iTunes, please subscribe, download, review, and rate our podcast at iTunes. It is how they determine which podcasts to feature, and getting featured means more listeners, and more listeners means we can further spread the important message of the Ento Nation:

iTunes: https://itunes.apple.com/us/podcast/ento-nation/id1303712108?mt=2

FAO of UN 2013 Report (.pdf): “Edible Insects: Future Prospects for Food and Feed Security.”


Enjoy our podcasts? Join the newsletter!!

 


Maple Mealworm Energy Balls

2 TBSP Butter

½ cup Mealworms (thawed)

2 TBSP Maple Syrup

1 cup Quick Oats

2 tsp Chia Seeds

2 TBSP Psyllium Husks

¼ cup GrioPro Cricket Powder

½ tsp Cinnamon

¼ tsp Sal de Gusano or Himalayan Pink Sea Salt

⅓ cup Chocolate Chips

¼ cup Sunflower Seeds

½ cup Medjool Dates

½ cup Nut Butter

¼ cup Honey

1 tsp Vanilla Extract

  1. Melt Butter in a skillet over medium-high heat then add Mealworms and saute about 5 minutes.  Mix in Maple Syrup and saute 1 minute more.  Remove from heat onto a plate and set aside.

  2. In a medium-sized mixing bowl, stir together the Oats, Chia Seeds, Psyllium Husks, Cricket Powder, Cinnamon and Salt.

  3. Add Chocolate Chips, Sunflower Seeds and Medjool Dates.  Stir again making sure to separate the date pieces.

  4. Add the Nut Butter, Honey and Vanilla Extract.

  5. Stir the ingredients together until well combined.

  6. Once combined, roll into bite-sized balls using your hands.

  7. Lightly press caramelized Mealworms on top of the energy balls.

  8. Place the balls on a parchment-lined baking sheet or dinner plate.

  9. Place the baking sheet/plate into the freezer for about 20 minutes until the balls are firm.

  10. Remove from freezer and store in an airtight container in the fridge until ready to eat.

 


Ento Events:

Cooking With Critter’s hosted by Aly Moore of Bugible and EatBugsEvents.com:

https://www.eatbugsevents.com/

 

Agri-therapy Organizations:

Operation Here We Are: http://www.operationwearehere.com/

FARV: http://www.farmvet.org/

FVC: http://www.farmvetco.org/

FFV: https://freedomfarmforvets.org/

SAVE: http://www.thesavefarm.org/

Comfort Farms: http://stagvetsinc.org/

 

We’d like to thank our sponsors:

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Entomo Farms: http://entomofarms.com/

Bugible: https://www.eatbugsevents.com/


Ento Nation Ep.2 “A Tale of Two Cities”

This week on the Ento Nation podcast…

We have a chat with Jarrod Goldin, CEO of Entomo Farms, which is pretty much the largest human grade cricket farming operation in the world. I just love these Goldin Brothers, they got it goin’ on when it comes to cricket farming! Been a big fan of theirs and have followed them for years, long before they became Entomo Farms the Future of Food. When it comes to cricket farming, these guys know what they’re doing, and they are always innovating and farming on the cutting edge. The Cricket Man loves that stuff! We have an insightful chat with Jarrod. You don’t want to miss it.

Also on Episode 2, lots of fun in the Cricketlicious Café! ChefPV serves up a pancake breakfast, Ento-style and in his own special ChefPV way. You can find the recipe for the Crickcakes below so that you can follow along and make your own Crickcakes as ChefPV walks you through it!

We also have an interview with one of the founders of a beloved human grade cricket farm that has recently closed their doors. We find out which farm that is. We also find out that sometimes, business isn’t so much about success and failure as it is about learning, growing, and finding your true destiny.

And on “As the Cricket’s Chirp”, will Chip heed his twin brother, and give in to his demand? Tune in tomorrow for another exciting episode, sponsored by Von’s Cricket Emporium and Billy Bob’s Cricket Extravaganzamart.

This is the URL link to our podcast on iTunes, please subscribe, download, review, and rate our podcast at iTunes. It is how they determine which podcasts to feature, and getting featured means more listeners, and more listeners means we can further spread the important message of the Ento Nation:

iTunes: https://itunes.apple.com/us/podcast/ento-nation/id1303712108?mt=2

FAO of UN 2013 Report (.pdf): “Edible Insects: Future Prospects for Food and Feed Security.”


Enjoy our podcasts? Join the newsletter!!


Crickcakes

3 cups Spinach

2 TBSP Maple Syrup

½ cup Hemp Milk

1 Egg

1 TBSP Baking Powder

1 tsp Himalayan Pink Salt

¼ cup Entomo Farms Organic Gluten Free Cricket Powder

¾ cup All Purpose Gluten-Free Flour

Berries/Fruit for topping

Maple Syrup for topping

    1. Add Spinach, Maple Syrup, Hemp Milk, Egg, Baking Powder and Salt to blender and blend until smooth.
    2. Add Cricket Powder and All Purpose Gluten Free Flour.  Blend until Smooth.
    3. Place a nonstick pan over low heat and let the pan heat thoroughly.
    4. Pour batter in pan according to desired crickcake size and flip once it is cooked through (bubbles will form on the top).
    5. Cook about 1-minute more on the other side and repeat until all batter is used.
    6. Plate the crickcakes and serve with Maple Syrup and Fresh Fruit.


Ento Events:

The Butterfly’s Ball and the Grasshopper’s Feast:

https://www.eventbrite.com/e/the-butterflys-ball-and-the-grasshoppers-feast-tickets-37902496387?aff=es2

Napa Valley Film Festival which includes the film: “The Gateway Bug”:

http://www.nvff.org/

Cooking With Critter’s hosted by Aly Moore:

https://www.eatbugsevents.com/

We’d like to thank our sponsors:

Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”:

https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8

GrioPro Cricket Powder: http://cricketpowder.com/

All Things Bugs: http://allthingsbugs.com/

Entomo Farms: http://entomofarms.com/

Bugible: https://www.eatbugsevents.com/


Ento Nation Ep.1 “The Ento Nation”

In the premiere, we take a look at what this podcast is all about. You’ll meet your host, The Cricket Man, who utilizes his years of experience as a cricket farmer and Ento Industry insider, to help guide you through the fascinating world of Ento. The Cricket Man talks a little bit about the FAO of the UN 2013 report on edible insects (see link to pdf of report below). He also shares the real reason he farms crickets, you may be surprised.

The Cricket Man also interviews Pat Crowley, Founder and CEO of Chapul cricket energy bars. Chapul just went over $1 million in sales. Pat tells the story of taking a simple idea, eating bugs, and turning it into an unexpected career.

You’ll meet ChefPV, the Resident Chef in our Cricketlicious Café! Each week, ChefPV will walk you through an Ento recipe you can cook up right in your own kitchen in a way that only ChefPV can do! We also chat just a little bit about being an Ento-Chef and the whole entomophagy (eating bugs) movement.

This week’s recipe is Chirpin Tostadas!

And then there’s the premiere of “As the Crickets Chirp”, the continuing saga of the sleepy little town of Bugton Hollow. Population…unknown! Get your favorite beverage and a bowl of whole roasted crickets and enjoy!

FAO of UN 2013 Report (.pdf): “Edible Insects: Future Prospects for Food and Feed Security.”


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Chirpin' Tostadas

 

1 stick Butter or ½ cup Your Favorite Frying/Sauteing Oil (for frying Tortillas and sauteing Crickets)

4 Soft Corn Tortillas

1 head Romaine Lettuce or 1 bunch Cilantro (or Both)

1 Tomato

¼ cup Red Onion

1 Avocado

¼ cup Plain Yogurt (Any Style)

⅛ cup Lemon Juice

1 cup Fresh Crickets or Merci Mercado Chapulines

Desired Seasonings

 

    1. Melt ½ stick Butter/¼ cup Oil in a skillet over medium-high heat.

 

    1. When your Butter/Oil has reached temperature, place Tortilla(s) in pan for 3 to 5 minutes, until crisp on both sides.

 

    1. Ready some paper towels/kitchen towels on a plate, remove Tortilla(s), place on towel to cool and absorb excess oil.

 

    1. Clean then chop Romaine Lettuce and set aside in a bowl.

 

    1. Medium-dice Tomato then set aside in a bowl.

 

    1. Small-dice Red Onion and set aside in a bowl.

 

    1. Slice open Avocado lengthwise, remove pit and scoop Avocado into bowl.  Whisk together with Yogurt and Lemon Juice.

 

    1. Plate your Tortillas for serving and add Lettuce/Cilantro, Tomato, Onion and Avocado Crema.  Set aside.

 

    1. Place skillet over medium-heat with remaining Butter/Oil and saute Crickets until crispy, about 10 minutes.  Merci Mercado Chapulines are already dry-roasted so only need about 5 minutes to add heat and crispiness.

 

    1. Remove Crickets/Chapulines from heat and put on top of your tostadas to complete the dish.  Add any Desired Seasonings then serve.

 

Yield: 4 Tostadas


 

We’d like to thank our sponsors:

Dr. Aaron T. Dossey, Editor of Insects as Sustainable Food Ingredients

GrioPro cricket powder. cricketpowder.com

All Things Bugs LLC.  allthingsbugs.com

Bugible at eatbugsevents.com