we should

A few weeks back I posted a nifty little video about the up and coming movement of entomophagy (otherwise known as eating insects). At the time of my post, while I did find the idea interesting and exciting, I didn't exactly see it panning out anytime soon. I mean seriously, how many people that you know would actually be down to eat bugs? But of course, I'm getting to this. To my surprise, there are a lot more insect-enthusiasts than one might think, and as of last night, I am proud to join the ranks of modern day insect eaters.

Thanks to Rose Wang and Laura D'Asaro's ambitious plan to bring insect snacks to the public, we might all be enjoying insects pretty soon (and without even tasting them, I might add).

Together, these Harvard grads have created SixFoods, a company which aims to produce "chirps" the cricket chips made of cricket flour, among other snacks including cricket cookies. These guys are even part owners of the first ever urban cricket farm.

At the SixFoods kickstarter event last night at the Harvard NGIN Space in Cambridge, the company launched its month long crowdfunding project, which offers a variety of incentives and prizes for those who help out by donating money. Of course, the event featured a spread of insect snacks and treats for attendees to try. And while I certainly could never have expected to find myself at this event a few weeks back, I am most certainly glad I did.

Check out the sixfoods kickstarter video, and browse the site for interesting facts and other funny videos! If you're still feeling it after, check out SixFoods for more information. Bug Appetite!

kale pesto

We all crave chips and other bready, crunchy snack items once in a while, (or all the time) but while they may taste great, they rarely satisfy that hungry beast within. Instead of poring over that huge bag of Lays, or finishing a whole sleeve of crackers in one sitting, I offer this filling, kale pesto. Spread it on your crackers, serve it up with bruschetta at a dinner party, add it to pasta, whatever works—but it’s dense in nutrients, lighter than your typical oily pesto, and is incredibly filling.  

 

What you’ll need:

• ½ bunch kale, pureed 
• ½ cup olive oil 
• 1 big handful pine nuts 
• 1 cup Parmesan cheese, grated 
• ½ cup chopped cilantro  
• ½ tsp salt

(If making for large groups of people, consider doubling or tripling the recipe)

Like most of my recipes thus far, this kale pesto is simple and quick. First, puree the kale in a blender. If your blender is like mine, and can’t handle much, start by adding small amounts of chopped kale and gradually add water until you’ve eventually pureed half the bunch. It might be easier to steam the kale first until the leaves have just started to wilt, and then blend them. Be careful not to add too much water, you don’t want it to be runny.

Once you’ve got your base, add in the rest of the ingredients and continue to blend. I used half a teaspoon of salt, but if you prefer more—go for it. 

How to make French bread crackers: 

Take a thin baguette and slice it into ¾ inch thick pieces. Place them on a baking sheet, put them in the oven on a low broil for 2 minutes. Flip each piece over, replace in oven for another two minutes, or until golden brown.