Archive for the ‘Education’ Category

9th Annual Bug Eating Festival July 13th!

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Little Herds Celebrates Eating Insects and a Sustainable Future of Food at the 9th Annual Bug Eating Festival Part II on Wednesday, July 13th

For the second year in a row, in.gredients is hosting the Bug (Eating) Festival – a celebration of entomophagy and the future of food organized by Little Herds, an Austin non-profit working to promote the use of insects for food and feed as an environmentally sound and economically viable source of nutrition.

A large crowd of local bug-enthusiasts gathered at in.gredients for Part I of the 9th Annual Bug (Eating) Festival on Saturday, June 4 to sample insect-infused treats, listen to live music by Josh Buckley and learn more about the role of bugs in our food system. 

“It went great; we probably had 200 people there,” Little Herds President Robert Nathan Allen said. “We had booths for PEAS, Delysia Chocolatier, Slow Food Austin, Aketta, and Crickers Crackers. There was a kids’ activities table and a bunch of different treats like cricket rice krispie treats and cricket oatmeal cookies. Chef Rick Lopez from La Condesa did a cooking demonstration of how to make chapulines salsa.”

Due to the severe weather conditions during Part I of the 9th Annual Bug Eating Festival, Little Herds is holding a second Bug Eating Festival this year on Wednesday, July 13 from 5-9PM at in.gredients. The 9th Annual Bug Eating Festival Part II is an opportunity for insect-novices to taste bugs for the first time and for entomophagy enthusiasts like RNA to gather and share what they love about insects as a food of the future.

RNA’s initial interest in insect eating was sparked by a video on entomophagy that was sent to him as a joke, “I took it way too seriously,” he said. A year later RNA had gathered together a group of friends who were interested in eating bugs and raising awareness of the environmental and nutritional benefits of insects as an alternative protein source. Within six months, by December 2013, Little Herds had become a 501c3 non-profit committed to edible insect education.

“We should be thinking about our food before it hits our plate,” RNA said. “Little Herds’ mission is to educate our community about the benefits of eating insects – it addresses the broader questions of how we fix our broken food system. We are interested in insects as food and as livestock feed, and we are focused on our local community and global community. Austin was the perfect birthplace for Little Herds; there are a lot of cultural influences on our food scene. Austin already has a big paleo community, a big gluten-free community – there are a lot of people who want to keep it weird when it comes to what we eat here.”

LH Feed&H2O Infographic

Raising insects requires significantly less resources – water, space and feed – than the production of other forms of livestock. When RNA learned of the environmental sustainability and nutrient content of edible insects, he began experimenting with cricket flour. He brought one of his first batches of cricket cookies to the 5th Annual Bug Eating Festival.

“The festival was founded by Marjory Wildcraft. She started nine years ago with some friends and families who wanted to try bugs for the first time. They had such a blast they did it again, and more people showed up the next year, and it grew,” RNA said. “I got involved with this idea at the 5th Annual Bug Eating Festival; I brought some cricket flour cookies I baked and just fell in love with the idea. Since then I’ve helped organize the festival. Originally it was a way to get people together to try bugs, and now it’s grown as a way to see insects as a resource and to celebrate all the good work that’s happening in Austin around food and sustainability.”

Little Herds has gathered together a group of local bakers and chefs – Chef Rick Lopez from La Condesa, Aketta Cricket Flour, Crickers and Delysia Chocolatier – to bring insect-enriched treats to Part II of the 9th Annual Bug Eating Festival on Wednesday, July 13 for curious eaters to try. Taste the future of food and sustainable protein in the form of gourmet cricket cookies and chocolates, spiced mealworms and cricket salsa.

“One of the great things about edible insects is that if you don’t want to see them, you don’t have to – you can grind them up into flours,” RNA said. “It’s not a one-to-one replacement of regular flour, but you can sub in a portion of the flour in recipes, and you’ll still get that additional protein, iron and calcium that weren’t there before. Crickets have really good omega-3 and omega-6 fatty acids; they have fiber. It’s just mind-blowing how healthy they are, and we’ve just been missing out on it.”


Since Little Herd’s inception in June 2013, they have focused on educating children about entomophagy and getting kids excited to eat bugs. “We have educator kits designed to be taught at schools around Austin that can be catered to any age group,” RNA said. “If we get 1% of kids in Austin to eat insects, we can show how much water is saved and how much greenhouse gas is saved from just a small number people.” Part II of the 9th Annual Bug (Eating) Festival will feature even more activities for kids to learn about the benefits of bugs and how to eat them.

“Parents know it’s nutritious and environmentally beneficial, and kids don’t have built-in taboos,” RNA said. “Trends change throughout history. We’re trying to change the mentality that insects are gross food.”

Little Herds is part of a larger movement to repopularize eating insects as a sustainable protein alternative. Although entomophagy is practiced throughout the world in countries like Mexico, the idea is relatively new in the United States.

“It’s a cultural taboo that’s built up over time for a variety of reasons. As our ancestors moved up north from the equator and bugs got smaller, people stopped eating insects. Due to agriculture, bugs weren’t needed as a food supply,” RNA said. “There are a lot of places where eating insects is traditional, but for younger generations it’s starting to be seen as something your grandmother did. If we make eating insects part of our modern food culture it won’t have that effect. In Mexico, eating insects is still celebrated as a traditional food. There are restaurants throughout the country that serve traditional Oaxacan chapulines.”


Little Herds has three “core principles” it recommends to anyone interested in trying insects for the first time: be safe, be kind (to other eaters, insects and the planet) and be curious.

“It’s fun to surprise people but we want to make sure people are safe; if you have a shellfish allergy you may be allergic to insects,” RNA said. “If someone doesn’t want to try, that’s okay. Everyone has a food they don’t like, and they don’t need someone bullying them about it.”

Little Herds works to promote ethical insect farming that does not disturb local ecosystems. Insects can be safely and humanely harvested through freezing, “lowering their temperature like they would hibernate in the wild.”

“Be kind to the animals; insects are living creatures and sentient beings,” RNA said. “We are not saying go in your backyard and try bugs; you don’t know where those are from. If you harvest bugs from the wild they may have parasites or your neighbor may spray pesticides. Part of being safe is knowing where your food comes from – you should want to know where your food is grown and the way it’s processed. You want to know that it’s safe for animals.”

This summer, Little Herds launched a crowdfunding campaign through Barnraiser to expand their programs in Austin and abroad. Rewards for donating include a jar of Cricket Bolognese Pasta Sauce, a grow-your-own mealworms kit (that comes equipped with a mealworm cookbook and farm) and a cricket-chocolate making class with Delysia Chocolatier – make sure to donate and claim your reward before their crowdfunding deadline of midnight Friday, July 15.

“The first day we received an anonymous matching donation for up to $4000 if we reached our first goal by the following Saturday. The community rallied, and we hit our goal by Friday,” RNA said. “We have some really great stretch goals that are going to be impactful for the local Austin community.”

Little Herds is still working to meet their third fundraising goal of reaching $25,000, which will allow them to host the second ever “Eating Insects” conference in the U.S. next year in Austin. RNA attended “Eating Insects Detroit,” the first conference in the U.S. devoted to insects for food and feed, and came back inspired to do the same in Austin.

“The conference gave me a huge injection of energy and ideas,” RNA said. “Over 150 international business founders joined the conference along with insect farmers and experts leading research looking at the psychology and marketing of eating insects. There were film screenings, a pop-up insect dinner and a food truck-serving insects. The conference was a snapshot of what people are doing all around the world, and how this can apply to Austin. We were just blown away by how this conference went for its first year; bringing it to Austin next year just makes so much sense. We can make it coincide with the 10th Annual Bug Eating Festival.”

Similar to Part I of the 9th Annual Bug (Eating) Festival, Part II will have an Ento Raffle benefitting Little Herds Barnraiser campaign with insect cookbooks, edible insect t-shirts and tote bags, and baking ingredients like cricket flour and Delysia chocolate. The event is open to the public and entrance costs a suggested donation of $10 to Little Herds (kids are free!) – purchase tickets in advance online or at the door.

First time trying insects? Little Herds encourages people to check out their website for resources on how to eat insects safely.

Garden Volunteer Day 6/18

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Interested in getting your hands dirty and learning how to garden? Join us for our Garden Volunteer day this Saturday, 6/18 from 9-11:30AM! Email Josh at to sign up.

Written by laureneatyourvegetables

June 14, 2016 at 4:39 pm

Thanksgiving Recipes and Specials

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Weekly Updates from in.gredients Neighborhood Grocer

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Giving Thanks

Y’all know what we’re grateful for this season? You guessed it: local food, grown sustainably!  And folks like yourself who choose to shop with us or at farmers markets because you know that good food is worth a little extra.  Why not make your Thanksgiving table as local as possible this year?  In this special edition newsletter, we give you all kinds of reasons to come check out what we have in stock. Offer your guests or hosts something unique this holiday and they’ll surely be grateful. 


We’ve all got our favorite Thanksgiving recipes but here are a few to help fill the holes.  And to make these recipes even easier, we’ve created some bundles, including recipe cards and deals.  Come in and see for yourself!

Hearty Autumn Stew (GF/V)

This soup is almost your entire Thanksgiving meal in a bowl.  Packed full of hearty seasonal greens and root vegetables, it’s a great way to please everyone at your table.  Consider serving this as a side at the big meal as a vegan option, or add leftover turkey the next day and enjoy over the weekend. Not quite ready to commit?  Come in and try a bowl – it’s our Soup of the Week!


  • 1 bunch kale
  • 1 lb red potatoes (diced)
  • 1 1/2 lb sweet potatoes (diced)
  • 1/2 lb carrots (diced)
  • 2 cups garbanzo beans, pre-soaked (cover w/ water and let sit overnight)
  • 2 limes 
  • 1 bunch shallots (chopped)
  • 2 Tbs sesame oil
  • 10-12 cups water or veggie broth (or add 2 Tbs Better Than Bouillon to water)
  • 4 cloves garlic, minced
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp coriander
  • 2 bay leaves
  • 2 tsp fine sea salt
  • 1 Tbs ground black pepper


  1. Heat sesame oil in a large stock pot and add shallots, sautéing until golden brown.
  2. Add chopped garlic along with all the spices.  
  3. Add chopped potatoes, sweet potatoes, and carrots.  Mix thoroughly.  
  4. Add pre-soaked garbanzo beans, water/bouillon/broth, and bay leaves.  
  5. Bring pot to a boil, then reduce to a simmer and cover for 20 mins, stirring occasionally.
  6. Once potatoes are soft, mix in kale and cook just until soft (retaining it’s bright green color)
  7. Serve with a hearty sourdough or multigrain bread.  

Ginger-Apple Pumpkin Soup by Love and Lemons

When we’re wondering what to cook up for dinner on a given night or how to spice up a weekend potluck, we often turn to one of the many wonderful food bloggers here in Austin.  This recipe comes from the Austin Chronicle’s 2013 Top Food Blogger, Love and Lemons. Get 10% off the bundle if you purchase all the ingredients pictured to the right!    


  • 1 medium pumpkin or butternut squash
  • 1 small apple (or 1/2 a large one)
  • 1 medium yellow onion
  • drizzle of olive oil, salt and pepper (for roasting)
  • 3 cloves of garlic
  • 1 can coconut milk
  • 1 teaspoon fresh grated ginger
  • 1/4-1/2 teaspoon ground cardamom
  • 1/4 teaspoon cayenne (or to taste)
  • 1 teaspoon additional salt (or to taste)


  1. Preheat oven to 400 degrees F
  2. Roast pumpkin/squash – cut in half and scoop out insides (save and toast seeds!).  Drizzle with olive oil, salt/pepper, and roast cut side up for 20 minutes, flip and roast cut side down for another 20 or so minutes, or until the flesh is soft.  Remove from oven and let cool, then peel the skin away from flesh. 
  3. While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet.  Drizzle with olive oil, salt/pepper, and roast for 20 minutes or until the edges turn golden brown.  During hte last 10 minutes or so, add the whole garlic cloves to the baking sheet.  
  4. In a blender, add pumpkin mash, roasted onion, apple, garlic (remove skins), coconut milk, ginger, cardamom, cayenne and salt.  Puree until smooth.  If too thick, add a bit of water or broth to thin and blend again.  
  5. Taste and adjust seasonings to your liking!  

Candied Sweet Potatoes (V)

This vegan twist on a Thanksgiving classic is a must for many people, and now that we’ve got vegan marshmallows in stock, you can make sure no one at your table has to miss out.  Add a little bourbon or rum to give some punch to this one!  


  • 4 pounds sweet potatoes, peeled and cubed
  • 1/2 cup packed brown sugar
  • 2 Tbsp maple syrup
  • 5 Tbs Earth Balance Butter spread
  • 2 cups mini vegan marshmallows
  • 1/2 cup chopped raw pecans
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon fresh ground ginger


  1. Preheat oven to 375 degrees F.  Add sweet potatoes to a 13x9x2 glass baking dish. 
  2. Combine sugar, maple syrup, Earth Balance, cinnamon, salt, nutmeg and ginger in a small saucepan and cook gently until all ingredients are combined.  
  3. Pour warm mixture over sweet potatoes and toss to coat evenly.  Cover dish with foil.
  4. Bake sweet potatoes for 50 minutes.  Uncover and bake until potatoes are tender and browned.  
  5. Raise temperature to 500 degrees F and top with marshmallows and pecans.  
  6. Bake for about 3 minutes, or until marshmallows and nuts start to brown.  

We’ve got what you need!

Tips for a Green Thanksgiving  

Have a waste management plan!
If you’re hosting a lot of family or friends and you don’t have enough dish ware, consider using compostable plates (yes, you can get ’em here) instead of plastic or coated paper.  Of course, this means you’ll need to be composting.  Don’t have space or want to bother? Check out our zero waste friends, the Compost Pedallers for help.  
Grow Your Own Food
Okay, maybe it’s a little late to start growing your own food for this Thanksgiving, but consider starting a garden this season and perhaps by next Thanksgiving you’ll be harvesting your own herbs, greens, and root vegetables for the big meal. Need help? Ask YardFarm – they’re experts!
Buy Direct from Farmers
Seek out your nearest farmers market to get produce, meats, and cheese directly from the producers.  Not sure where to go? Try SFCTexas Farmers Markets, or HOPE Farmers Market.  Be sure to tell them we say hello!



We’ll be closed Thursday AND Friday of next week! 

Support Local 

In addition to a few choice items on sale through Wednesday, we’ve also got some special deals on wine, cheese plates, recipe bundles, and a delicious new Texas product made with vinegar, drinking shrubs! 

Recipe Bundles: Purchase a featured recipe bundle and save 10% on all the in.gredients!

Wine Special: Buy Any 2 Bottles of Wine and Get 50% OFF a Cin Cin Wine Bottle Carrier (holds up to 6 bottles)

Holiday Cheese Plate: $24.99 for a Selection of Cheeses

Shrub Special: Free lemon w/ a Shrub Purchase

Organic Valley Cultured Butter: $6.69 ea (Save $0.30 ea)

Local Sweet Potatoes: $2.09/lb (Save $0.36/lb)

Stahlbush Frozen Cranberries: $4.31 ea (Save $0.48 ea)

Copyright © 2014 in.gredients All rights reserved.

Store Hours:
Monday – Wednesday 9 am – 10 pm
Thursday – Saturday 9 am – 11 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7pm

Contact Us:
2610 Manor Road, Austin TX 78722

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Written by Josh Blaine

November 21, 2014 at 11:22 pm

Pioneering the Possible

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Our ambitious ethos has garnered quite a bit of attention since our IndieGoGo campaign launched us into the public spotlight just about three years ago.  People from across the globe applauded our efforts to reduce food-related waste in the grocery industry by pioneering a “package free” model.  It’s been almost two years of holding close to our original, idealistic vision of a different kind of grocery store, and though the response from the community – near and far – has remained positive and supportive, the numbers from our first 21 months of business paint a different picture than we had hoped.

Rather than give up and lament the impossibility of a perfect package free grocery model, we are narrowing our focus to three things we know we do well: zero wastelocal food, and community.  As a result, we hope to remain a part of the sustainable food movement, a part of this vibrant and growing city, and a part of this dynamic, diverse community on Manor Road.  We plan to bend so as not to break, pivot to not fall, and innovate towards what’s pioneering but not impossible.

In practice, this shift means discontinuing a portion of our bulk section to make room for some new offerings.  Our updated guiding principles look like this:

Zero waste: We average less landfill waste per month than an American averages per day! 

Local food: As a hub for quality local products, we champion small farms and producers and promote local, seasonal eating.  Some might say we have farmers market offerings with grocery store hours.

Community: Community gatherings – formal and informal, educational and social – are a regular happening around here.  Plus, we love to partner with and support like-minded businesses and organizations that are also committed to a greener, more just world.

Still have some questions? Check out our updated FAQ page.  We hope you’ll rally behind us as we make these changes and help us stick around for the duration.


The in.gredients Team


Written by Josh Blaine

May 3, 2014 at 5:23 pm

Erica’s Bug Sauce

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Last night we were lucky enough to play host to a crowd of intelligent, motivated, and committed environmentalists with one thing in common: a dedication to the human consumption of bugs. Recently we published a blog post explaining why we are jumping into the world of entomophagy (pun intended). Last night’s inspired and informed guests, curious (and pleasantly surprised!) first-time bug-eaters, and general spirit of collaboration and optimism, affirmed our commitment to this growing movement.

In the buzz of last night’s event preparation, Harman from World Ento turned to in.gredients for a simple teriyaki sauce to use in his cricket cooking demo. Erica, a veteran team member and the creative force behind our weekly salads (among other things), sprang into action and pulled together this impromptu “bug sauce.” To say the crowd was impressed and pleased with the results is an understatement.

Well, here’s the recipe, by popular demand!

Erica’s “Bug Sauce”  IMG_20140218_192824_569


  • 1/4 cup apple cider vinegar
  • 1/4 cup tamari
  • 2 tsp ground giner
  • 1 tsp garlic powder
  • 1/4 tsp coriander
  • 1/2 tsp dried cilantro
  • 1/2 tsp ground black pepper
  • 1 tsp chili flakes
  • 2 tsp turbinado sugar
  • 1/2 cup sesame oil



  1. Combine all the ingredients except the oil
  2. Drizzle the sesame oil into the mixture while whisking to emulsify.
  3. Enjoy! On crickets, a salad, chicken, or stir-fry!

Written by Josh Blaine

February 19, 2014 at 6:56 pm

Weekly Specials and Update :: February 12th – February 18th

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Weekly Updates from in.gredients Neighborhood Grocer

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Meet the crew from our third “Go Texan, Go Local Culinary Workshop” with Traveling Recipes.  What an inspiring evening we shared on Sunday at the Sustainable Food Center kitchen, where we cooked up six delectable plant-based dishes focusing on seasonal and local ingredients. It’s what building a better local food system is all about.  Find one of the recipes – Beet this Quinoa – featured below.  

New Community Partner  – Accepting Applications!

It’s almost time to choose our next community partner!  That means now is a great time to nominate your favorite Austin non-profits.  Click the button below to start raising more money and awareness for your favorite ATX cause.    

Community Partner Application

Weekly Specials:

This week it’s all about romance (of course).  From adorable handmade brooches and beautiful pressed cards, to the rich and decadent Kiskadee drinking chocolate, we’ve got plenty of tasteful gifts for everyone.

Little Low Valentine’s Cards: $3.50 ea (Save $1.00)

Dear Today Wooden Brooches : $13.00 ea (Save $3.00)

Sir Richards Condoms: 10% off all packs


Kiskadee Drinking Chocolate: $8.99/lb (Save $1.00/lb)


Great Bean Chocolate Bars : $5.95 ea (Save $1.00)


Last night’s Wine and Cheese Event was postponed due to weather (if we had a nickel for every time that’s been said this month).  See below for the new date.  

Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday celebration.  

Geeks Who Drink Trivia

Thursday, February 13th at 7pm

After a long hiatus (made longer by last week’s weather delay), Geeks Who Drink Trivia returns to Manor Road!  Come compete with your neighbors for some coveted prizes.  This is a free and open event but please note that the content is not intended for children.   

Valentine’s Day Singles Mixer and Game Night
Friday, February 14th at 6:30pm
We had so much fun last year, we had to do it again. With Tiny Pies, Lick Ice Cream, ChocoSutra, and id Soda all represented, you’ll be too happy not to fall in love – we promise.  

Wine and Cheese Tasting
Tuesday, February 25th, 6:30pm
Once again rescheduled due to weather, we’re determined to bring you delicious pairings of Antonelli’s Cheese, La Villa Ranch sausage, and Pedernales Cellars wine.  These pairings will blow your palates away – believe us.  Updates and details here

Little Herds Pre-Party and World Ento Product Launch
Tuesday, February 18th, 6:30pm
When it comes to old ideas resurfacing to solve new problems – i.e. removing unnecessary food packaging – you know we’re in.  And that’s why we’re getting into another new, old idea: eating insects.  Read our full blog post here, attend our launch party next week, or get tickets for the main event here.

Promotions and News:

Partner Spotlight: SafePlace

We believe in supporting our community.  That’s why we donate 5 cents for every container you bring to in.gredients to reuse.  Our current partner is SafePlace, a non-profit dedicated to ending domestic abuse and violence.  Practice zero waste with us and support our community partner!

Recipe of the Week

Beet this Quinoa

We’re still giddy from the energy and excitement of our recent Go Texan, Go Local Culinary Workshop.  Fifteen of us from the community came together to share six inspired recipes from the creative wellspring that is Andi Jo at Traveling Recipes.  This one was one of our favorites.   Enjoy!

Adapted from Traveling Recipes


  • 2 beets-quartered, boiled & blended
  • ½ c apple cider vinegar
  • 4 cups quinoa, rinsed
  • 7 ¾ cups water
  • 4 garlic cloves, minced
  • 1 apple, diced
  • 1 large onion, diced
  • 3 carrots, diced
  • 1 sprig rosemary, de-stemmed & chopped
  • 1 ½ cups pecans
  • 1 tbs Outer Spice Spicy Blend
  • Pinch salt and cracked pepper


  1. Rinse quinoa and place in pot with OuterSpice and water. Bring to boil, cover, reduce to simmer and cook for 11~13 minutes.
  2. Place beets in small pot, cover with HOT water and boil until tender (10-15). Remove and drain. Place in blender with 3 tbs of water and blend. Set aside.
  3. While cooking, prep all veggies and the apple.  Place onions in a hot pan and caramelize. (To caramelize, heat pan on high, add onions and allow to brown while stirring. Once all are browned, add a splash of water, stir and repeat for 4 minutes.) Add carrots & garlic after 4 minutes and continue to cook for 5 more minutes. Turn off heat.
  4. When quinoa is ready add sauteed veggies, beet mix, vinegar, pecans and remaining ingredients. Mix thoroughly until all is PINK! Season to taste.
  5. Place in serving bowl and make art! Be creative!!

Copyright © 2013 in.gredients All rights reserved.

Monday thru Saturday 9 am – 10 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722

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Written by Josh Blaine

February 12, 2014 at 12:53 pm

A Complete(ly) Sustainable Protein?

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We’re all about new ideas.

We’re also into revitalizing old ideas that have gone by the wayside. Eliminating unnecessary food packaging and focusing on locally and sustainably grown foods are good examples of old ideas made new again, and so is this: eating insects.  Entomophagy, as it’s formally known, is a practice dating back thousands of years.  Today, however, Western cultures hardly know the first thing about eating bugs, even though many other culinary traditions (Mexico, Thailand, and China, to name a few) still consume insects with regularity.  As far as we’re concerned, insects are overdue for a resurgence in the West, and we’re not the only ones who think so.

Cricket!Since 2010 when the idea of in.gredients was born, entomophagy has been on our list of creative solutions to environmental and social problems. Only recently, however, did we  connect with two groups here in Austin leading the way in edible insects.  World Ento, founded in Georgia in 2010 and recently re-located to Austin, is setting industry standards for safe, sustainably-raised insects.  Little Herds, an Austin non-profit in its final days of a crowd-funding campaign, is on a mission to educate the public about the merits and joys of eating insects.

What are those merits, you ask? Insects are a highly efficient and nutritious source of protein (complete with all 9 essential amino acids), which makes insects far more viable in a resource-limited future than traditional sources.  To give some context, the resources required to raise one pound of beef can raise nine pounds of crickets.  That’s a significant difference, and one we simply can’t afford to ignore as population growth and resource depletion continue.

So how does one eat insects?  Well, with over 2,000 edible species, the options are almost endless.  Chefs from all over the States, including Austin’s own Sonya Cote, are already incorporating insects into their menus.  Not excited about a whole cricket on the end of your fork?  That’s fine, World Ento makes both cricket and mealworm flours that incorporate safely prepared insect meal into white or whole wheat flour.  From there, the possibilities range from chocolate chip cookies, to pancakes, to just about any recipe involving flour.  It’s a simple way to add a healthy, sustainable protein, and the insect flavor and texture are hardly detectable.

World Ento raises and sells clean, safe-to-eat, and ethically harvested insects (Good Karma Killing, as World Ento calls it, is a freezing process that lulls them into a painless stasis), and soon you’ll be able to find them (as a Chocolate “Chirp” Cookie Mix) at in.gredients!

Want to learn more?  Follow World Ento and Little Herds on Twitter, and come out to our pre-party (for this amazing event) next Tuesday, February 18th.  We’ll have tons of samples and a few of the big names in entomophagy on hand to talk to you in person about this exciting movement.  Hop on board – you won’t want to miss this one.

Written by Josh Blaine

February 12, 2014 at 10:37 am

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