The other day the newspaper featured a story about two local guys, Charles Wilson and Omar Ellis, who just launched a cricket flour business.
Knowing me, and in light of my recent post about the benefits of entomophagy, my husband pre-empted any discussion of the matter, saying if cricket flour appeared in any of our cookies, there would be, well, trouble.
I’m not running out to buy a bag of cricket flour. Marital bliss takes priority. Also, cricket flour doesn’t sound very appealing.
We westerners are pretty specialized in our diets. We depend on four kinds of grasses: wheat, corn, rice and millet.
Also, we’ve got a mind set that insists these crops be grown in a certain way, which is expensive, sterilizes soil, puts bad stuff in water and releases a lot of carbon into the air.
What happens if even one of those four species, is wiped out, despite our best efforts to fertilize, water and inoculate?
Maybe put some money in Cricket Flour stock?
If you try Peruvian chocolate cricket flour, I’ll try it. You first.