Vietnamese edible insect startup Cricket One – which processes crickets raised by local cassava farmers in abandoned shipping containers that have been kitted out as intensive breeding units - has ...

The Cricket Shelter is designed to grow delicious crickets that are both free-range and local–just like we expect for the rest of our food. Walking up to the Cricket Shelter–a new tent-like structure ...

While media and investor interest in ‘alternative proteins’ is focused on plant-based meat, cell-cultured meat, and proteins produced via microbes, demand for cricket protein is still growing, claims ...

At Linger restaurant in Denver, a chef tosses black ants with white rice and tops a wok-fried heap of vegetables with diced crickets and grasshoppers. The result — a dish called Sweet and Sour ...

Entosense, an edible insect company in Lewiston, began farming its own crickets over the past winter, with the goal of eventually replacing its outsourced cricket products with locally raised products ...

NEW YORK (WABC) -- For centuries, insects have been included in traditional dishes around the world. Latin Americans eat cicadas, ants and even tarantulas, while South Africans put them in porridge.

Tiziana Di Costanzo makes pizza dough from scratch, mixing together flour, yeast, a pinch of salt, a dash of olive oil and something a bit more unusual – ground acheta domesticus, better known as ...

— An obscure virus studied by only a handful of scientists is sending ripples of alarm through this country’s zoos and reptile-breeder communities. The virus doesn’t hurt reptiles or any other animals ...

Mon, May 25, 2020 Published on May. 25, 2020 Published on 2020-05-25T10:50:29+07:00 n a steamy Tokyo kitchen, a roasted scent wafts through the air as Yuta Shinohara prepares soup stock for ramen, ...

The Michigan State Dairy Store partnered with the MSU Department of Entomology for the Excellence in Insect Science Symposium, a two-day event that finishes on May 17, to create a new ice cream flavor ...

In a steamy Tokyo kitchen, a roasted scent wafts through the air as Yuto Shinohara prepares soup stock for ramen, derived not from pork or chicken, but crickets. "In this pan, we have 10,000 crickets, ...