“Insects Are The Next Sustainable Cuisine”Q&A: Mario Hernandes On Eating Insects

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Chef Mario Hernandez of New York City’s Black Ant talks  about the roots of insect cuisine, and how he’s bringing it to the hungry and curious.

Popular Science: What kind of food do you serve at Black Ant?

Mario Hernandez: We rescue forgotten recipes from every state in Mexico and bring them to New York with a new twist. Many use insects like grasshoppers, jumiles [stinkbugs], capiguaras [leaf-­cutter ants], and mosquito eggs.

PS: When did you first eat insects?

MH: When I was a little kid, my grandma would take us to the market every Sunday, and ladies from villages in the mountains would bring insects—some of them would go into salsa, some into different moles. It was always part of our big weekly meal. It was a celebration.

PS: How does Black Ant procure the insects for its menu?

MH: Insects are seasonal. When the rainy season starts, one of our chefs travels to Mexico and harvests little grasshoppers for two to three weeks. We let the rest grow and reproduce, and then we harvest the big ones. It’s the same process for ants. They come out of the nest only once a year, when the first rains start hitting the soil. We go for two to three days and harvest as many as we can.

PS: Why have other chefs been slow to use them?

MH: Many chefs are afraid of customer reactions. Or they feel ashamed of their own roots, because in Mexico, it’s an indigenous food. In the beginning, insects were considered only for the peasants, but now they’re a delicacy.

PS: Do you think we’ll start seeing insects in more restaurants?

MH: I think so. First of all, everyone’s more conscious about global warming and the sustainability of protein. And second, they are really tasty. People tried them because they were curious, but now they order them again and again.

PS: Several companies have begun to make insect-based snack foods. Will people buy them?

MH: Why not? But if you grind up insects, you lose a lot of the flavor. At Black Ant, we’re going to launch a line of chapulines [grasshoppers] for supermarkets. We’ll have five different flavors, some toasted with chiles, and others with lavender and honey. We’ll also sell ant salt and gusanos, or agave worms.

PS: How will Black Ant’s menu change for the winter?

MH: One of the hot items on the menu will be grasshopper tlayuda. We’re going to have chapulines tacos with ant-salt guacamole. We have some beautiful fish roasted with ants and chiles. And it will be the season of ant eggs, so we’re going to have escamoles, which are the eggs of a particular ant of central Mexico. They taste like caviar.

Source: http://bestofwhatsnew.popsci.com/qa-big-cricket-farms-mario-hernandez

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Australia: KFC customer ‘disgusted’ after biting into LUNG meal and denied a refund

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THE last thing you want – after you’ve eaten a bite of your food – is to discover it’s not what you expected.

An Australian man has told of his horror at biting into a fast food meal he expected to be chicken breast, and discovering it was actually lung.

Marc Nicholls, from Chevron Island on the Gold Coast, has gone viral today after his KFC meal was revealed not to be chicken breast.

The IT consultant has spoken of his shock after biting into the grey, brain-like flesh on Tuesday.

Marc  said it was ‘disgusting’ and was initially not offered a refund from the manager.

 

Marc Nicholls

Marc Nicholls was disgusted when he bit into the meal

Speaking to Mail Online, he said: “It was disgusting. It was absolutely vile.”

The youngster ordered a three piece box from the high street giants, which was a combination meal including two wings and a chicken breast all for $12.50.

He added: “I pulled a piece off [of the breast], then found that and spat the rest out.”

Taking his ‘vile’ meal to the counter, he asked the management what to do, to which they replied he should call KFC customer services.

Marc Nicholls

Marc Nicholls: This is a picture of the meal, suspected to be made from lung

Source: http://www.express.co.uk/life-style/food/641152/KFC-pictures-lung-maggot-disgusting-viral-Twitter?utm_source=currently&utm_medium=browser-extension&utm_campaign=chrome&

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Dr Stephen Ferguson (Natural Health Specialist): “Your body can heal itself, go back to the earth”

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Dr Stephen ferguson ND PhD Seminar October 2014

Source: https://www.youtube.com/watch?v=VHMDEq-OXhQ

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Science could soon cure your sweet tooth, hormone FGF21 produced by the liver suppresses sugar cravings.

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SCIENTISTS might be one stop closer to curing a sweet tooth.

Researchers identified a hormone that suppresses sugar cravings in mice, according to a study recently published in the journal Cell Metabolism.

The findings could eventually help diabetics, the obese and perhaps anyone who indulges in too many sweets during the holidays.

The hormone FGF21, produced by the liver in response to eating high-carb foods like white bread, sends a signal to the brain that dampens down our appetite for sugar, the study reports.

Scientists tested their theory by injecting the hormone into mice then giving them a choice between a balanced diet and a sugar-enriched one.

The mice pumped up with the hormone ate seven times less sugar.

The researchers also genetically modified two sets of mice: one group that didn’t produce FGF21 at all and another that had over 500 times normal levels of the hormone, reported The Telegraph.

The mice without the hormone ate more sugar while the other group ate less.

Unfortunately, the hormone doesn’t suppress the craving for complex carbohydrates like cake or pastries.

Read More: http://www.news.com.au/lifestyle/health/diet/science-could-soon-cure-your-sweet-tooth/news-story/e9985b3a586028d26370cf594e1dac36

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