Our guest Aaron Rodriques has been called “The Bug Whisperer” by many, find out why this Ph.D candidate is going to make the world a better place through bugs. (Correction: I believe I said during the podcast that he was at NYU, he is actually at Purdue.)
Marty from Entosense brings some Mopane Worms to the Cricketlicious cafe, and Chef PV makes a wonderful dish called Pesto con Bichos with them and some wonderful weaver ants.
Our friend Florian from France brings us all the latest edible insect news from Europe on this week’s European Buzz.
Click here to visit Chef PV’s site LaInsectivore.
Click here to visit Florian Nock’s Entomove Project.
Click below to get early discounts for the upcoming BugsGiving/Brooklyn Bugs Festival.
Pesto Con Bichos
INGREDIENTS
½ cup OLIVE OIL
¼ cup COCONUT OIL
1 tsp CHILI PASTE
1 oz EntoVida MOPANE WORMS
½ tsp GARLIC (chopped)
2 tbsps APPLE CIDER VINEGAR
½ tsp CRUSHED RED PEPPER
½ cup EntoVida WEAVER ANTS
DIRECTIONS
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Whisk together OLIVE OIL and COCONUT OIL in large mixing bowl.
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Whisk in CHILI PASTE until well-combined, about 5 minutes.
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Lightly grind MOPANE WORMS and add to bowl.
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Whisk in GARLIC, APPLE CIDER VINEGAR, CRUSHED RED PEPPER and WEAVER ANTS.
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Add half the DRESSING to blender and process 2 seconds. Return DRESSING to mixing bowl. Cover and let marinate outside fridge for 1 hour.
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Serve as a topping for flatbread or in place of butter for toast. Also a delicious sauce for pasta and vegetables.
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NACIA – North American Coalition for Insect Agriculture
Cricket Market/Infinite Food Group
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