“We were sick of corporate farming, GMOs and pesticides”
December 4, 2013
A Northwood, Iowa man charged with violating a city ordinance that bans raising chickens within city limits is set to face trial late next week.
Leo Hendrick, war veteran, father and owner ofSpartan Arms, moved his family to Northwood five years ago in hopes to live a more healthy and self-sufficient life. Through hunting, gardening and raising small animals like chickens and rabbits, Hendrick has become almost completely food independent.
“We were sick of corporate farming, GMOs and pesticides,” Hendrick told Storyleak. “The price of groceries just keeps going up too so this is really the only way me and my family can survive.” Read more »
Slugs, snails, crickets oh my! Join Miles Olson as he shares the ins and outs of gathering edible bugs for food.
By Miles Olson
A Handful of Edible Insects
Where I live there are definitely edible insects, but not in the same variation and abundance as other bioregions. I’ve read accounts of Paiute food gatherers burning a field of grass to expose (and roast) large quantities of grasshoppers, and indigenous Peruvians harvesting large amounts of edible tarantulas (with large, fatty butts) from caves. The insects I mention here are widely distributed, but perhaps where you live there is an abundance of a certain edible species specific to that area? It’s worth looking into.
1. Eating Ants
Ants are the first wild animal I ever killed and ate, at the age of four. Most ant species are edible, their flavor is pleasantly Read more »
Stacey Plaisance, The Associated Press
NEW ORLEANS — A unique — or rather “eww-nique” — Thanksgiving feast is being served up in the Audubon Insectarium’s “Bug Appetit” kitchen in New Orleans.
On the menu: turkey with cornbread and mealworm stuffing, wax worm cranberry sauce and pumpkin pie with a crispy cricket topping.
The Thanksgiving holiday fare is being served through Wednesday at the 23,000-square-foot bug museum, the largest free-standing museum in the United States dedicated to insects.
Exhibits there house thousands of live bugs, and insect-infused cuisine can be sampled any time of year in the museum’s Tiny Termite Cafe. Specialties include chocolate “chirp” cookies, six-legged salsa made with tomatoes and chunks of crickets, sugared wax worms and spicy Cajun crickets. Read more »