Today we chat with one cool entomologist. I was completely blown away by Nancy Miorelli, and I know you will be, too. Over in the Cricketlicious cafe ChefPV is making Superworm Toast, and our friend Florian from France brings us the European Buzz.
Click here to book a tour with Nancy or just visit her FB page.
Click here to follow Nancy on Twitter.
Click here to follow Nancy on Instagram.
Superworm Toast
INGREDIENTS
4 slices BREAD
2 tbsps BUTTER
4 EGGS
2 tbsps COCONUT OIL
½ tsp SMOKED SALT
1 AVOCADO (sliced)
½ tsp SMOKED PAPRIKA
¼ cup EntoVida SUPERWORMS
DIRECTIONS
Toast BREAD in toaster or oven.
Melt BUTTER in pan over medium-high heat. Add EGGS and cook sunny-side up.
Brush TOAST with COCONUT OIL and season with a pinch SMOKED SALT.
Add AVOCADO SLICES to toast, followed by FRIED EGG, PAPRIKA and SUPERWORMS. Serve.
Click here to visit Chef PV’s site LaInsectivore.
Click here to visit Florian Nock’s Entomove Project.
We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
Cricket Market/Infinite Food Group
We encourage you to send your charitable support to our favorite non-profits:
