As far as food sources go, there are few better than insects: the average grasshopper, for example, is low-cost, low-calorie, exists in abundance, and contains 29% of your daily protein value. That’s a main reason why they’re such a diet staple for some 2 billion people in Asia, Africa and Latin America. Yet in the Western world, insects are considered gross—meaning that in countries like America, livestock still reigns supreme (even though its production can do more damage to the environment than automobiles, according to the U.N. Food and Agriculture Organization). But that’s starting to change, thanks food innovations like insect tacos—available at Antojeria La Popular, a popular restaurant in New York City, among others—which are making nontraditional protein seem more palatable. Meanwhile, Sushi Mazi in Portland has started serving grasshopper sushi. And Berlin’s Never Never Land restaurant serves gourmet insects on salads and even in chocolate sauce.
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