I don’t want to bug you today but let’s talk about bugs, or, more appropriately, hexapod invertebrates….ie, insects. How about insects as food? In some parts of the world people eat certain types of insect because of the nutrients they contain, and also because they are poor and can’t eat like we do. I’ve seen such delicacies as chocolate covered ants and once I was tricked into eating some thinking it was bridge mixture. I’ve also watched people eating grasshoppers down south on one of our Coffeetalk Vacations but I abstained. Call me squeamish. There are Vancouver companies that process animal feed made of high-protein larvae of black soldier flies to feed fish and poultry and there are companies that make snacks based on crickets. One company is pondering trail mix with whole crickets in it. In Bangkok, at an esteemed French cooking school, chefs and scientists spent a week simmering, sautéing and grilling insects to extract flavours they said could open a new gastronomic frontier. And here you though bugs in the kitchen were for squashing and dumping in the garbage. I don’t think I’m ready for beetle butter and herb crisp h’ors doeuvres along with cricket consommé. My brain is conditioned to evoke a yuck response when someone suggests eating bugs. However, I admit I don’t mind eating free-range chickens, and what do you think they eat?

That’s Coffeetalk. I’m Vic Dubois.