This week our guest is Nico Bery of The Cricket Lab in Thailand. Nico has been farming crickets in Thailand for years, and his company is now gearing up to produce and export cricket powder to the far reaches of the Earth. Nico was recently a presenter at the recent “Insects to Feed the World 2018” global edible insects conference in Wuhan, China.
In our European Buzz segment, our Friend from France, Florian gets us all caught up on the conference, as he was also a presenter, and gives us a live report from Wuhan, China.
In the Cricketlicious Café ChefPV creates “Kickin’ Cricket Energy Bars” for you to try at home, and then there’s a brief interview with me talking about “As the Crickets Chirp” to Chef Joseph Yoon, who turned the tables on me during my interview with him, and he began asking me questions.
Click here to listen to the “As the Crickets Chirp Season 2 Special.
Kickin’ Cricket Energy Bars
INGREDIENTS
2 cups GLUTEN-FREE ROLLED OATS
½ cup RAW PUMPKIN SEEDS
¾ cup UNFILTERED RAW HONEY
½ cup RAW TAHINI
2 tbsp COCONUT OIL
½ cup DRIED CRANBERRIES
1 cup PUFFED KAMUT
½ cup HEMP HEARTS
1 cup AKETTA WHOLE ROASTED CRICKETS
½ tsp SMOKED SALT
½ tsp LAVENDER LEAVES (lightly ground)
2 tbsp MATCHA GREEN TEA POWDER
DIRECTIONS
Preheat oven to 325°F.
Combine OATS and PUMPKIN SEEDS on a lined baking sheet and bake in oven 15 minutes, when oats and seeds are golden. Set aside to cool when finished.
In a small saucepan over medium-low heat, whisk together HONEY, TAHINI and COCONUT OIL.
In a large mixing bowl, combine OATS, PUMPKIN SEEDS, CRANBERRIES, KAMUT, HEMP HEARTS, CRICKETS, SALT, LAVENDER and MATCHA.
Pour HONEY SYRUP over DRY INGREDIENTS and stir quickly to mix.
Transfer the mixture into a lined brownie pan and press the mixture firmly into the pan. Let firm in the fridge for at least 2 hours. Remove from fridge and slice into bars.
Click here to visit ChefPV’s website Iainsectivore.
We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
