David George Gordon, also known as The Bug Chef, has updated his awesome and indispensable Eat-A-Bug Cookbook. The Bug Chef is a proponent for expanding our diet to include insects as a way to reduce the environmental impact of food production. He says that raising insects instead of cattle would reduce greenhouse gas emissions between 20% and 60%.
Protein is protein, right?
As you can see in the lush pictures from the book, he doesn’t expect us to suffer. The recipes are truly delicious and include everything from deep-fried tarantula to three-bee salad.
You can read an interview with him, and get a few yummy bug recipes, in National Geographic.
[Photos by Chugrad McAndres]