This week on Terra Informa we looked to the archives for some alternative dinner suggestions that will deviate from your classic turkey and potatoes thanksgiving dinner.
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Girl Gone Wild: Cooking Cattails
In this week’s edition of Girl Gone Wild, wildlife documentarian Jamie Pratt took Terra Informa’s Chris Chang-Yen Phillips out to cook up some cattails from her family’s backyard pond. Check out Girls Gone Wild on Twitter.
When we in North America think ‘delicious” our minds aren’t generally drawn to a fat and juicy caterpillar or a crispy chili-fried tarantula. However, after a recent UN report called for the world’s population to start consuming more insects as a more sustainable source of protein, fats, and minerals, while being easy and quick to produce, we may soon find insects of varying shapes and colours squirming their way onto our plates. Morgana Folkmann talks to entomophagist and advocate Dave Gracer about eating the things. Ryan Abram also shared his eating adventures in South East Asia.
Which came first? The chicken? Or the egg? In Josh Tetrick’s California-based facility, the eggs they’re scrambling are coming to you from broken-down plant protein. Hampton Creek Foods was founded on the sensibility of sustainability, and concern for the planet. How to feed a rapidly growing population of more than 7 billion people? Food technology is an undeniable part of our future and Tetrick speaks to Natalee Rawat about his motives behind creating the first plant based egg.
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