Cricket protein bars and cookies are just some of the cricket-based food products on the market today. As these gain shelf-space in our grocery stores the idea of eating bugs is becoming more accepted. So where do we go from here? Besides making cricket flour a household name, can we take the idea of entomophagy (the practice of eating insects) further and find a way to both improve our connection to our food while also consuming these more sustainable proteins. If we are talking about crickets as such a wonder food, then my argument is buying them as whole ingredients or to push it even further raising them ourselves allows us to incorporate them into our regular diets on a daily basis in a meaningful way.
Additionally, by creating a system of self-sustenance we are able to democratize our food and take it back from corporations and industrial farming. This is an opportunity to create a system to easily grow your own meat in the home. It is a proposal for a way of living. It’s about co-habitating with your food and experiencing it on a different level. It’s a mixture of slow food, hyper-local food, nurture and nourishment.
The Home Grown Cricket Farm, a proposal.
We can all acknowledge that food is more than just hand to mouth. It doesn’t just appear in front of us. Anything we consume, whether it is the coffee we are drinking, the cake we are baking, or the candy bar we are unwrapping, came from a long process of growing, breaking down, processing, and reforming. To only think about eating our food is to miss most of the story.