The truth knocks on the door and you say, “Go away, I’m looking for the truth,” and so it goes away. Puzzling.¹

As part of our research project at IAMAS², my recent insects eating experience didn’t go so well. When it came down to it I couldn’t manage more than a —crunchy - spiky - stick in the tooth— grasshopper takoyaki and some honeybee chāhan. Common sense telling me one thing, my eyes another; little tubes of goo are too high a hurdle. Looking at the numbers it all adds up, but our minds and bodies have been softened by years of seasonless shrink-wrapped foods; convenience and fancy winning again & again. How can we redesign or relearn our relationship to food? One thing for sure, a rebranding is needed if we’re going to reverse our preconceived constructs and once again supplement our diet with insects.

Further reading.

Farm 432: Insect Breeding
A research project by Katharina Unger. Farm 432 enables people to turn against the dysfunctional system of current meat production by growing their own protein source at home.

Charlotte Payne
A research focusing on entomophagy, the practice of eating insects. Currently based in Kushihara, a mountain village in Gifu-ken, Central Japan, where wasps (and occasionally also giant hornets) are part of the local cuisine.