That’s the problem, it isn’t delicious. That’s why they keep coming up with schemes to use them as a protein additive, like “cricket flour”.
I raise lamb free range on pasture, no inputs other than grass, and that’s what I’ll be eating for the foreseeable future. Let me tell you, that’s delicious.
I would encourage anyone else concerned about factory farming to find a small producer, most of us will gladly even give you a tour and let you see our herds, we love to show off healthy animals on green grass. And we’re often cheaper than the supermarket these days, no greedy middlemen to mark it up.
That’s the problem, it isn’t delicious. That’s why they keep coming up with schemes to use them as a protein additive, like “cricket flour”.
I’ve actually had a bunch of delicious insect based dishes, if you’re open minded about it they aren’t all that hard to find. Asian cooking is where they’re at.
I raise lamb free range on pasture, no inputs other than grass, and that’s what I’ll be eating for the foreseeable future. Let me tell you, that’s delicious.
That’s cool, I grew up raising steer and sheep, I’m also aware of the environmental issues. I also still eat them although I’ve cut it down drastically.
I would encourage anyone else concerned about factory farming to find a small producer, most of us will gladly even give you a tour and let you see our herds, we love to show off healthy animals on green grass. And we’re often cheaper than the supermarket these days, no greedy middlemen to mark it up.
I personally know many small producers, slaughter and dress my own meat, and I still think that, environmentally consciously, we should all switch to a mostly plant based diet and explore meat alternatives without fear.
I still think that, environmentally consciously, we should all switch to a mostly plant based diet and explore meat alternatives without fear.
I don’t have an issue with this statement, in fact I have friends who grow beans and lentils and I cook and eat dry beans every day in addition to my lamb. Plant proteins are healthy and delicious, and they easily stand alongside other standard dishes on our plates. Everyone I know eats a lot of beans.
My issue with the bugs is the same as I have with soy protein. Soy protein has been snuck into all manner of processed foods to boost protein numbers while replacing the higher quality proteins that you would expect in those foods (i.e. many cheap chicken breasts are injected with a solution of salt water and soy protein to plump them up and make you think you got more “chicken”)
I feel like using insects this way just is another step in adulterating our food supply, separating those like you and me who know what we are eating from the “commoners” who will not.
I have no problem with explicitly eating bugs outright if you choose to, I just don’t want to have them snuck into my hamburger at a restaurant.
Interestingly my ex-wife was from Taiwan and had never eaten insects except as a novelty - so it must be a different part of Asia where it’s common. Taiwan tends to like fish, pork and chicken as well as tofu and black beans.
That’s the problem, it isn’t delicious. That’s why they keep coming up with schemes to use them as a protein additive, like “cricket flour”.
I raise lamb free range on pasture, no inputs other than grass, and that’s what I’ll be eating for the foreseeable future. Let me tell you, that’s delicious.
I would encourage anyone else concerned about factory farming to find a small producer, most of us will gladly even give you a tour and let you see our herds, we love to show off healthy animals on green grass. And we’re often cheaper than the supermarket these days, no greedy middlemen to mark it up.
I’ve actually had a bunch of delicious insect based dishes, if you’re open minded about it they aren’t all that hard to find. Asian cooking is where they’re at.
That’s cool, I grew up raising steer and sheep, I’m also aware of the environmental issues. I also still eat them although I’ve cut it down drastically.
I personally know many small producers, slaughter and dress my own meat, and I still think that, environmentally consciously, we should all switch to a mostly plant based diet and explore meat alternatives without fear.
I don’t have an issue with this statement, in fact I have friends who grow beans and lentils and I cook and eat dry beans every day in addition to my lamb. Plant proteins are healthy and delicious, and they easily stand alongside other standard dishes on our plates. Everyone I know eats a lot of beans.
My issue with the bugs is the same as I have with soy protein. Soy protein has been snuck into all manner of processed foods to boost protein numbers while replacing the higher quality proteins that you would expect in those foods (i.e. many cheap chicken breasts are injected with a solution of salt water and soy protein to plump them up and make you think you got more “chicken”)
I feel like using insects this way just is another step in adulterating our food supply, separating those like you and me who know what we are eating from the “commoners” who will not.
I have no problem with explicitly eating bugs outright if you choose to, I just don’t want to have them snuck into my hamburger at a restaurant.
Interestingly my ex-wife was from Taiwan and had never eaten insects except as a novelty - so it must be a different part of Asia where it’s common. Taiwan tends to like fish, pork and chicken as well as tofu and black beans.