"Looking for something authentic and delicious to pair with your new mezcal cocktail? Tess Rose Lampert, a beverage expert and author who presented at Agave Academy during Mezcal y Tequila Week 2017 in New York, encourages you to try chapulines (grasshoppers)."
"There are plenty of excellent places to eat ice cream in New York right now — but none, to Grub’s knowledge, have ever offered bugs as a topping. This Sunday, that will change when Fany Gerson adds grasshoppers to the menu at La Newyorkina, her popular Greenwich Village shop that’s inspired by the sweet flavors of Mexico. The chili-coated crickets debut as part of a $12 sundae with vanilla-chili ice cream, mezcal-laced caramel, and candied orange."
"It's really about a lack of knowledge," says Juan Manuel Mercado, one of the four founders of Merci Mercado, a premium edible insects company. "People really want access to the products. As far as Whole Foods, I think there's a huge hidden demand that they don't seem to be seeing."
"My guests this week: Virydiana Velarde from Merci Mercado and Robert Nathan Allen Founder of the charity Little Herds we talk all about how insects are being recognised worldwide as a source of sustainable food and ethical business models."
"Truly, it’s dinner on the second night of the festival, hosted by David George Gordon, author of Eat-a-Bug Cookbook, that is the most thrilling, and each of the nine courses prepared by Dinner Echo dazzle. June bug fritters; a scorpion sushi roll; an unexpectedly rich, thick silkworm pupae and braised short rib with pico de gallo; and a red gusano worm and sea bass crudo, a simple, elegant dish with the added zing of a slightly spicy sal de gusano by Merci Mercado"
