It’s happening. We are going to have to eat bugs.
If you watched That’s Incredible with Fran Tarkenton, John Davidson and Cathy Lee Gifford in the 70’s like I did, you saw the charcoal results of spontaneous combustion and people in faraway lands eating beetle tacos. It wasn’t anything that happened here. It was on television, preceded by the Mutual of Omaha’s Wild Kingdom. It. Wasn’t. Real.
It is happening now though. Not the humans catching on fire for no reason while watching Jeopardy! bit, but the bug bit. I knew about bugs being suspended in lollipops and there has been many an occasion when I have had to convince my 7 year-old that they were in fact GROSS and not cool but now there is cricket flour. Yes, that is flour milled entirely from roasted crickets.
“Ingredients: Cassava flour, cricket flour [Gryllus assimilis, Acheta domesticus], coconut flour, tapioca starch, xanthan gum.”
I would recommend they remove the brackets and “cricket flour” and just leave the latin bits.
I guess the beauty of cricket flour is the fact that there are no legs and bits to get stuck in your teeth. You could definitely sneak this lot under the wire at your next school bake sale…
Although you’d have to charge $10 a muffin as the flour costs a $1 per ounce.
Here’s what Bitty has to say, “Cricket flour is a tasty source of sustainable nutrition, packed with protein, healthy fats and micronutrients. We start with sustainably raised crickets, which are slow roasted to bring out their nutty, toasted flavor. Then we mill them into a fine flour that becomes the basis of our delicious, high-protein baked goods and baking mixes.”
It’s really a great idea. It’s protein. It’s environmental. It’s sustainable. But I am definitely going to have a hard time getting past the gross factor.
The idea of “sustainably raised crickets” also reminds me a bit of the naturally raised chicken sketch from Portlandia…
Maybe I’ll catch fire in my armchair before it comes to making my biscuits with crickets.