Cooking with insects: The secret ingredient for a sustainable food source

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Maxim Larrive, director of the Montral Insectarium, talks about integrating insect protein into cooking as chef Daniel Vzina creates truffles using mealworms which he grinds into flour, during event opening the Entomomian kiosk at Le Central food court in Montreal Wednesday November 2, 2022. The aim is to encourage Montrealers to discover the benefits of entomophilic gastronomy gastronomy that incorporates insects.
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Evil to the core...for those who have eyes to see!

jeanninepoulin
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My tin foil hat friends were actually right..i cant believe this. long love STEAK

FruityHappiness
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You know what else is sustainable? Plant proteins. Thousands of sources, all delicious. Every plant contains protein, some more than others. Some sources like seitan even have more protein than steak. How about we just leave animals alone, for once?

thebowandbullet