For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the round-table — managing editor Nicole Raney, food and drink editor Sam Slaughter, and that nonpareil of a host Greg Nibler — sit down with chef Justin Cucci to talk about eating bugs.
The owner and CEO of Edible Beats, a Denver-based restaurant group, Cucci cooks up various bug-centered dishes at one of his restaurants, Linger. Why?
To start, bugs already eaten by a large portion of the world’s population. Cucci explains not only the benefits of eating bugs, but where to start (hint: don’t begin your journey with a big ol’ tarantula) and, if you’re going to be cooking them at home, how to best prepare them. Over the course of the show, the gang even convinces Greg to try some crickets (eventually).
If you’ve ever thought about trying bugs, or you’ve thought about alternative proteins in general, then this episode is for you.
Have you ever eaten bugs? Would you, if given the chance? Are there any that you would never try no matter what? If you ever have a question or comment for The Manual podcast folks, give us a shout at podcast@themanual.com — we’re always around! Be sure to follow us on Facebook and Twitter and keep an eye out for podcast polls so you can join the discussion.
Further Reading
- Buggin’ Out: Why Eating Insects Isn’t As Weird As It Sounds
- Boost Your Protein and Save the World with these Scrumptious Cricket Bars
