#edibleinsects — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #edibleinsects, aggregated by home.social.
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Why You Should Never Kill Spiders In Your Home, According To An Entomologist
Getty Images/iStockphoto I know it may be hard to convince you, but let me try: Don’t kill the next spider you see in your home. Why? Because spiders are an important part of nature and our indoor ecosystem – as well as being fellow organisms in their own right. People like to think of their dwellings as safely insulated from the outside world, but many types of spiders can be found inside. Some are accidentally trapped, while others are short-term visitors. Some species even enjoy the […] -
🦗People who might be hesitant to try insect-based foods might actually enjoy the experience and could become more willing to expand their diets in the future
✨Follow the link for more information on this story✨
https://www.scimex.org/newsfeed/bug-appetit-think-youd-never-eat-bugs-the-science-says-you-might-like-it#science #sciencenews #research #stem #facts #knowledge #sciencefacts #insectprotein #edibleinsects #eatbugs
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So, I'll be re-posting a few #SolarPunkSunday articles from yesterday, then I'll be calling it a day. A topic that I'll plan on exploring next week is using older, traditional methods, some of which involve using animal products (and some of which might otherwise be #FoodWaste). For the sake of not offending those who are vegans, I'll be adding #AnimalProducts hashtag, so folks can mute those posts. I'm using using #EdibleInsects hashtag as some folks might be bothered by those posts (as I found out recently). Thanks to the rest of the SPS team and all those who are now using the hashtag!
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Oh hey, I guess you're offended by posts about eating ants? I have eaten them and have posted about that. You may want to mute the hashtag #EdibleInsects which I'll use with any posts about that, @futurebird .
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#Scientists revive old #Bulgarian #recipe to make #yogurt with ants
Ants carry lactic and acetic acid bacteria that help coagulate milk, as well as formic acid to acidify it.
by Jennifer Ouellette – Oct 3, 2025
"Fermenting milk to make yogurt, cheeses, or kefir is an ancient practice, and different cultures have their own traditional methods, often preserved in oral histories. The forests of #Bulgaria and #Turkey have an abundance of #RedWoodAnts, for instance, so a time-honored Bulgarian yogurt-making practice involves dropping a few live ants (or crushed-up ant eggs) into the milk to jump-start fermentation. Scientists have now figured out why the ants are so effective in making edible yogurt, according to a paper published in the journal iScience. The authors even collaborated with chefs to create modern recipes using ant yogurt."
https://arstechnica.com/science/2025/10/how-ants-can-kick-start-fermentation-to-make-yogurt/
#SolarPunkSunday #TraditionalFermentation #AntYogurt #Fermentation #EdibleInsects #AnimalProducts
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Mission Report: 23 September 2025
https://web.brid.gy/r/https://spacebotany.uk/blog/mission-report-23-september-2025/
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#Australian #WitchettyGrub Recipe
April 28, 2023
"A witchetty grub is the larva of the witchetty bush cricket, considered a delicacy by some Indigenous Australians. It is high in protein and is usually eaten either raw or cooked. The raw grubs have a nutty flavor, while the cooked grubs taste like scrambled eggs [I think they taste a bit like scallops].
"The traditional way of cooking witchetty grubs is to roast them on hot coals, although they can also be boiled or fried. Witchetty grubs are still consumed by Indigenous communities in Australia today, and are sometimes served as a novelty dish in restaurants or available for purchase in specialty food stores.
Origin & Cultural Significance
"Witchetty grubs have been a staple food source for #IndigenousAustralians for thousands of years. The witchetty bush cricket is found in arid regions of Australia, and its larvae are an important food source for many Indigenous communities. The grubs are high in protein and provide a valuable source of nutrition in an environment where food can be scarce.
"In Indigenous culture, the witchetty grub holds great cultural significance and is considered a sacred food source. The grubs are often gathered by women and children and are a crucial part of many traditional hunting and gathering practices. The grubs are also an important part of Indigenous storytelling and cultural practices, and have been passed down from generation to generation as a symbol of cultural heritage and tradition.
"Today, witchetty grubs continue to be an important part of Indigenous culture, and are sometimes served as a novelty dish in restaurants or available for purchase in specialty food stores. However, the use of witchetty grubs as a food source has declined in recent years as Indigenous communities have been exposed to a wider range of foods and Western diets. Nevertheless, the witchetty grub remains an important symbol of Indigenous culture and heritage, and its cultural significance continues to be recognized and celebrated."
Read more (includes recipe):
https://travelfoodatlas.com/australian-witchetty-grub-recipe#WitchettyGrubs #WichettyGrubs #IndigenousFood #IndigenousAustralians #BushTucker #EdibleInsects #SolarPunkSunday
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Some good recipes here! I've made acorn bread (mixed with corn flour), and have had a lot of the ingredients listed below -- but not Catawba / Catalpa worms (really caterpillars). I have eaten many other insects though (more about those in later posts).
#Ojibwe Recipes: Explore Traditional Dishes and Flavors of the Ojibwe People
by Doughnut Lounge"The Ojibwe people have a rich culinary tradition that reflects their deep connection to nature and the land. With a focus on seasonal ingredients and sustainable practices, Ojibwe recipes celebrate the flavors of the Great Lakes region. From wild rice harvested in traditional ways to fresh fish and game, these dishes tell the story of a vibrant culture that thrives on community and tradition.
"As we explore Ojibwe recipes, we’ll discover not only delicious meals but also the history and significance behind them. Each dish is a reminder of the importance of honoring our food sources and embracing the natural bounty around us. Join us on this culinary journey as we dive into the heart of Ojibwe cooking, sharing recipes that are both nourishing and steeped in heritage.
Key Takeaways- Rich Culinary Tradition: Ojibwe recipes are deeply rooted in their cultural heritage, emphasizing a strong connection to nature and #sustainable practices.
- Seasonal Ingredients: The use of local, seasonal ingredients like #WildRice, freshwater fish, and berries is fundamental to Ojibwe cooking, showcasing the flavors of the Great Lakes region.
- Traditional Cooking Techniques: Key cooking methods such as slow cooking, foraging, and smoking are used to create authentic dishes that honor ancestral practices.
- Diverse Dish Variations: Ojibwe cuisine includes a range of dishes from hearty main courses like Wild Rice and Smoked Fish to delightful desserts like Blueberry Pudding, highlighting the adaptability of their culinary tradition.
- Focus on Community and Heritage: Each recipe serves not only to nourish but also to celebrate community bonds and the importance of respecting food sources and traditions.
- Cooking Tools and Preparation: Utilizing appropriate tools and ingredient prep strategies enhances the cooking experience, ensuring the authenticity and flavors of Ojibwe dishes are preserved.Common Ingredients in Ojibwe Cuisine
- Wild Rice: A staple grain that is harvested from natural bodies of water, offering a nutty flavor and chewy texture.
- Fish: Freshwater fish such as trout, lake whitefish, and northern pike are frequently featured, providing protein and rich flavors.
- Game: Venison and other wild meats are often used, honoring the Ojibwe’s connection to the land.
- Berries: Seasonal berries like blueberries, strawberries, and raspberries bring natural sweetness and vibrant flavors to dishes.
- Maple Syrup: This natural sweetener is harvested in the spring and adds depth to both savory and sweet recipes.
- Herbs and Spices: Common herbs include sage, cedar, and sweetgrass, which contribute unique aromas and flavors to our dishes.
- Acorn Flour: Ground from dried acorns, this flour adds a nut-like flavor and is used in various traditional baked goods.
- Dandelion Greens: Foraged in spring, these greens provide a peppery taste and are often incorporated into salads or cooked dishes.
- Catawba / Catalpa Worms: Used in some traditional feasts, these larvae add a unique protein source and are prepared with care and respect.
- Honey: Sourced from local beekeepers, honey enriches recipes with its sweetness and is often used in traditional desserts.
- Chokecherries: These tart fruit are transformed into jams or jellies, enhancing dishes with their distinctive tangy flavor."Read more (includes recipes):
https://doughnutlounge.com/ojibwe-recipes/#IndigenousFood #NativeAmericanFood
#OjibweRecipes #TraditionalFoods #TraditionalDiets #IndigenousPeoplesDay #EdibleInsects #AnimalProducts -
@dnc Well, you could cook them up... I'd bet they'd be spicy! (Or feed them to pet reptiles or chickens if you have any.) Bon appetit!
Hungry #Hornworms
"Revenge is, perhaps, best served fried. If you have hornworm caterpillars on your plants and are an adventurous eater, here is a suggestion to rid your veggies of this green monster. Get cooking.
"Simply fry caterpillars for four minutes in hot oil, taking care not to rupture the creature’s cuticle. This delicacy is described as tasting just like those fried green tomatoes with a hint of shrimp and the consistency of soft shell crabs. Modern caterpillars-eaters are not the first to sample hormworms. Native Americans were believed to string them onto a necklace and eat them as travel food.
"If you can’t bear to consume them, they are a good protein source for chickens and other insect-eating pets. These caterpillars can also be collected and used for educational purposes. They are fascinating to watch pupate from a caterpillar to a moth."
https://vineyardgazette.com/news/2017/08/23/hungry-hornworms
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I've eaten ants, termites, #witchettygrubs and grasshoppers. Out of all of them, I liked the grubs (roasted) the best -- I called them "desert scallops", which my Arrente friend (who taught me how to find the grubs) found amusing.
Two rules of thumb to keep in mind:
1. If it's brightly colored, it's probably poisonous.
2. You're eating whatever it has been eating. (Which is why one should avoid slugs and snails in the wild -- they like to munch on poisonous mushrooms).
9 Bugs to Eat in a Survival Situation (And 4 You Want to Avoid)
If you’re stranded and just finished your last granola bar, you might want to give one of these insects a try.
by Bill Heavey
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CW: CW - Mention of insects in fruit
This particular fruit fly decimated the strawberry season in Southern Maine this year. But, tbh, knowing that the larvae aren't harmful and are actually nutritious, I honestly have no problems eating them.
Are Those Squiggly White Things in Your Berries Actually Worms?And does soaking your fruit actually get them out? Here’s what an expert says.
By Caroline Tien
September 5, 2024"Before you freak out any more than you already have, the first thing to know is that the worms don’t actually pose any health risk, according to Dr. Wallis. 'Besides looking pretty yucky, they're not harmful to humans at all,' she says. They don’t change the taste of your fruit, and, she adds jokingly, can even add a bit of protein—a nutritional 'silver lining.'"
Read more:
https://www.self.com/story/worms-in-berries-tiktok?utm_source=pocket-newtab-en-us -
For Edible Bug Fans, Cicadas Are Noisy Lobsters of the Trees.
This year’s emergence presents an opportunity to cook up the trillion cicadas from two regional broods.
https://www.nytimes.com/2024/05/06/dining/eating-cicadas.html?unlocked_article_code=1.r00.03ez.4jlcrjFC7XaK #food #edibleinsects #inescts
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First-ever permanent bug based restaurant launching in London
#edibleinsects #entomophagy #alternativeprotein #food #sustainability #crickets
https://londonlovesbusiness.com/first-ever-permanent-bug-based-restaurant-launching-in-london/
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Will future astronauts farm silkworms for food?
#SpaceFood #EdibleInsects #SpaceFarming
https://www.forbes.com/sites/brucedorminey/2023/09/27/do-silkworms-have-a-future-in-space/
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I read that Silicon Valley types with too much money were the people who started marketing crickets as food in the United States.
Why?
Legumes, grains, many seeds, and MANY vegetables are EXTREMELY efficient in terms of nutrition per acre.
Many startups experimenting with mushrooms for mock meats can produce a crop every few weeks.
Nobody needs to eat bugs.
My guess is that the effort to market edible insects to Americans is the result of Silicon Valley ignorance.
People who grew up in rich Californian homes eating meat, not meeting diverse people, and never having a clue that there is food other than meat that exists as a substantial source of nutrition.
#Vegan #VeganFood #Cricket #Crickets #EntoVegan #EdibleInsects #EdibleCrickets
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"Insects find their way onto Italian plates despite resistance"
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#ThrowBackThursday to 1993, when I was backpacking in #Australia. This was taken during a "#BushTucker" excursion -- where I learned how to #forage for wild edibles (including #witchettygrubs) with a friend who was a member of the #Arrente peoples.