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.
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.
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.