Edible Insects: Ethics, Efficiency, and the Vegan Dilemma

Edible insects at Grub Kitchen, UK.

Edible insects at Grub Kitchen, UK.

I cringed a bit as Andy Holcroft, head chef at Grub Kitchen (the UK’s first edible insect restaurant), described his first attempt at preparing food with insects. He had tried to make a dip out of mealworms, but ended up with a blender full of unpalatable gray slime. He realized at that moment that cooking with insects would be far different than the foods he’d prepared in his many years as a chef. A few years later, you’d never know it from looking at his menu – comprising an assortment of delicious insect-based and non-insect-based dishes, including toasted cumin mealworm hummus, dry-roasted seasoned insects, bug bhajis with cucumber raita, bug burgers, cricket and chickpea falafel, smoked chipotle cricket and black bean chilli, and cricket flour cookies. Read More >