Put insects as food in a global context with Carlos Leal and hear about their range of flavors.

In this conversation, Christine Sykes Lowe chats with Que Fagan, MacKenzie Wade, and JaV’on Lattimore: the Co-Organizers of The Future of Food at SXSW. The Future of Food is a a series of activations, discussion and interactive experiences all curated around building more sustainable food systems. They discuss the various...

Today Zarela and Aarón take a deep dive into the delicious delicacy of edible bugs in Mexico with "Doctor Bugs" himself, Mark Moffett. Mark is a biologist, author, lecturer, and adventurer who knows his way around the insect table. Mark received his Ph.D. in Organismic and Evolutionary Biology from Harvard...

Question: What has 3 times the protein, uses 15 times less water, and produces 2,000 times less methane gas than beef? Answer: crickets! Indeed, many believe that insects will be the food of the future, and crickets are one of the most palatable, sustainable, and nutritious options. Robyn Shapiro, CEO...

On this episode of Eating Matters, host Jenna Liut discusses the Global Food Security Act, which fights worldwide food insecurity through the empowerment of local communities. Liz Marcey, Senior Policy Advisor at CARE USA – a humanitarian organization that fights global poverty and was instrumental in the passing of this...

"Insects are the future, people!" This week on What Doesn't Kill You, host Katy Keiffer continues her innovation series, chatting with Andrew Brentano, co-founder and COO of Tiny Farms, Inc. He is working to improve the efficiency and commercial viability of insect farming with the application of modern technology and...

Would you eat bugs? Find out why you should on a brand new episode of Let's Get Real. Erica Wides has insects on the mind - and makes her case for eating more of them. Yes - we are all disgusted by roaches and bugs at large - but if...

Crickets, locusts, and mealworms, oh my! This week on Eating Disorder, the guys welcome Entomologist and Arachnologist of the American Museum of Natural History, Louis N. Sorkin, and Zack Lemann, Chief Entomologist at the Audubon Nature Institute in New Orleans, to discuss the tantalizing topic of edible insects. Though viewed...

Get ready to be convinced that you should be eating insects! Pat Crowley, Founder of Chapul Bars, is this week's guest on What Doesn't Kill You, and he's got his sights set on introducing bugs to the American plate. Chapul Bars are protein bars made using insects as healthy, eco-friendly...