A group of experts endorse bugs as a nutritious and sustainable food source.
David Gracer lifts a giant water bug, places his thumbs in a pre-sliced slit in its underside, and flips off its head. “Smell the meat,” he says, sniffing the decapitated creature, and the people gathered around the table willingly oblige. Members of the New York Gastronauts, a club for adventurous eaters, they murmur appreciatively as they scoop out and swallow the grayish, slightly greasy insect flesh.
“Perfumey, tastes like salty apples,” one says. “Like a scented candle blended with an artichoke,” another adds.
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