Our guest today is the CEO and Founder of Livin Farms Katharina Unger. She is also the creator of some of the most innovative and cutting edge insect farming equipment the world has ever seen, including the world’s first table-top mealworm farming system The Hive™, we’ll talk about that plus other cool stuff in this fascinating interview.
In the Cricketlicious Cafe ChefPV whips up some Chirpchos, our friend Florian from France brings us the latest Ento news from Europe on the European Buzz segment, and on “As the Crickets Chirp” Samurai Cricket has doubts about Billy Bob.
Click here to check out The Hive™ at the Livin Farms website.
Click here to check out Livin Farms’ Hive™ Community.
Click the pic to visit The Hive™
The inspirational Farm 432 mentioned during the podcast.
Chirpchos Recipe
INGREDIENTS
1/4 cup GREEK YOGURT
1 tsp HORSERADISH (grated)
1 tsp SRIRACHA
1 pint GRAPE TOMATOES
BRAGG’S LIQUID AMINOS (spray bottle)
1 AVOCADO
1 LIME
1 RED FRESNO PEPPER
SMOKED PAPRIKA
1 small bag CHIRPS CHIPS
3 TBSP THYME LEAVES
DIRECTIONS
Preheat oven to 450°F.
In a bowl, whisk together GREEK YOGURT, HORSERADISH and SRIRACHA to create Sriracha-Yogurt Sauce. Set aside in refrigerator.
Put GRAPE TOMATOES on baking sheet and drench with LIQUID AMINOS. Place in preheated oven for 10 minutes.
Meanwhile, medium-dice AVOCADO and squeeze on some LIME JUICE. Set aside in fridge until ready to use.
Small-dice RED FRESNO PEPPERS and set aside.
Remove TOMATOES from oven, drench in more LIQUID AMINOS and and coat with SMOKED PAPRIKA. Return to oven for 5 minutes more.
Remove TOMATOES from oven and let cool.
Set-up an assembly line with YOGURT SAUCE, THYME LEAVES, AVOCADO, TOMATOES and PEPPERS.
Lay out CHIRPS CHIPS.
Center a dollop of YOGURT SAUCE on CHIRPS followed by a layer of THYME LEAVES, AVOCADO, GRAPE TOMATOES, a dot of YOGURT SAUCE on TOMATO and finish with RED FRESNO PEPPER.
We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
