Last month, the Greening Libraries staff presented a workshop on entomophagy entitled “Discover Edible Insects” at the Steinway Branch. We will host the program again on Monday, January 6th at 6:15pm at the Sunnyside Library location. Since we are not experts on the topic, we used this slide show, found on the internet:
<iframe src="http://www.slideshare.net/slideshow/embed_code/5989219" width="427" height="356" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" style="border:1px solid #CCC;border-width:1px 1px 0;margin-bottom:5px" allowfullscreen> </iframe> <div style="margin-bottom:5px"> <strong> <a href="https://www.slideshare.net/GreggFlaharty/bio-slide-show-3" title="Entomophagy" target="_blank">Entomophagy</a> </strong> from <strong><a href="http://www.slideshare.net/GreggFlaharty" target="_blank">Gregg Flaharty</a></strong> </div>
Inspiration for this Greening Libraries program came from a report by the Food and Agricultural Organization (FAO) of the United Nations entitled “Edible Insects: Future Prospects for Food and Feed Security“
http://www.fao.org/docrep/018/i3253e/i3253e00.htm
There was a good turnout for the presentation and we had some prepared bugs that the library ordered from an Internet based company called Thailand Unique.We have also found a local source of prepared bugs at the Evolution Store in SoHo and FAO Schwarz
At the end of the presentation we tried several types of insects and the overall response was good. I personally enjoyed the crickets the most as they had a more peppery & robust flavor than some of the others.
Please enjoy these links and let us know if you are inspired to add some insects to your cuisine by making a comment below.
Kelly Ripa eats a cricket taco!
http://faircompanies.com/videos/view/future-meat-edible-bugs-as-low-waste-homegrown-protein/
http://www.theperennialplate.com/episodes/2011/11/episode-78-eating-insects/
http://www.tiny-farms.com/blog.html
The Lepsis is a Terrarium for Growing Edible Bugs at Home!
http://www.businessinsider.com/7-foods-we-should-be-eating-2013-11
Bon Appetit