Grasshoppers and Crickets Are the Protein of the Past and Future

Lia Picard

Indigenous groups in Mexico and Central America have long incorporated insects into their diets, and now the critters are creating a buzz again as a sustainable food source packed with nutrients. Restaurants like Inoveat in Paris incorporate mealworms as a garnish on dishes like the prawn and mango salad. David George Gordon has cooked with insects since he first published his Eat-a-Bug Cookbook in 1998 and says everything...