“You’re invited to the Bug Banquet,” the email read. Ewwww! Must I go? I am psychologically averse to insects, but as a good sport, I’ll try.
The Bug Banquet is a culinary exploration of entomophagy, the practice of eating insects. It was created as an “experience” to help guests enjoy insects as food. Founders Chloé Bulpin, a senior at at the Rhode Island School of Design (RISD), and Alex Gandarillas and Matt Kominsky, two Johnson & Wales University culinary students, believe in the power of visual imagery to educate.
The intriguing menu was served cocktail style and the presentation was gorgeous.
How did the creations taste? The comment most often overheard was, “I would never have known.” Ground crickets in pesto tasted “like escargot.” Waterbugs had a “floral extract that is not off-putting.” Roasted crickets tasted “like roasted fava beans with a crunchy outside and a mushy middle.” Dark Chocolate-Coated Crickets were “reminiscent of a Ferrero Rocher candy.” (more…)
Beyonce, the entrepreneur, has started another business, this time with her trainer, Marco Borges. Together they have launched a vegan meal delivery service called “22 Days Nutrition.” The name comes from the common myth that it takes 21 days to form a new habit. Last winter, under Borges’ direction, Beyonce and Jay-Z became vegan for 22 days and they loved it (although they don’t seem to be vegan now). Borges is the author of a soon to be released diet book titled, “The 22 Day Revolution.”
Their website describes the meals as fresh, wholesome, gluten-free, dairy-free, and soy-free, as well as 100% organic and GMO-free. That’s a lot of buzz words and diet restrictions. The soy-free part is odd because vegans classically eat soybeans in the form of tofu, seitan, veggie burgers, meat analogues, and edamame.
A week’s worth of meals is delivered via a cooler placed at your front door. You just unpack, load the fridge, reheat, and eat. And pay the bill. At one meal-a-day, a one week supply costs $103.45, two meals-a-day goes for $153.46, and three meals for $194.04, all with a $19.95 shipping fee. Multiply that expense by three for a 21 day supply. (more…)
I am well aware that not everyone loves beer, and that is more than okay. I am not recommending that you have beer in the fridge to drink necessarily, but I am here to share with you some other benefits of beer, plus some surprisingly ways to put it to use.
Beer strengthens the bones and heart
If you are a beer drinker, you likely know that it is a great post-run beverage because of the carbs, but did you also know that beer has high levels of silicon, which has long been linked to bone health? Not only that, but beer has proven to reduce the risk of heart disease in those who drank a pint daily. Great news!
Beer is rich in protein and vitamin B
Beer is also high in antioxidants, protein, and vitamin B. Please don’t try to just get your protein intake via beer, but if you are choosing between beer, wine, or liquor, pick up a pint.
Beer can be used for marinating
Like its cousin wine, beer is an awesome addition to a lot of recipes, especially when marinating meats. Since beer is acidic, it tenderizes meat, as well as adding flavor. (more…)
Food in 2014 is taking a turn for the healthy; and we think it’s about time. Though the shift started in 2013 when 58 percent of surveyed consumers said they thought a lot about the healthfulness of their foods and beverages, it’s predicted consumers will become even more focused on health throughout this year.
We try our best to predict the food trends for the upcoming year, and we successfully predicted health being a major factor in food for 2014. Now that we’re a quarter of the way into the year, the Institute of Food Technologists (IFT) and Dr. Elizabeth Sloan—a food trend guru—have decided it’s time for some of those predictions to turn into actual trends. Here, a list of what to expect (and most likely, what you’re already experiencing):
Getting Real Food
The majority of consumers check the ingredient list for ingredients they recognize. They also specifically look for foods made with simple, real, and natural ingredients.
Specialties Aren’t So Special
Specialized diets are becoming mainstream, and consumers who once relied on nutritional supplements are now turning to fortified foods instead. According to IFT research, most adults are making a strong effort to take in more nutrients, vitamins, and minerals.