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We explain that we purchase insects that are farmed
in clean facilities the same way animals are raised.
We tell them about the advantages of insect protein,
and point out that insects integrated into hummus, for
example, impart a tasty, nutty flavor.”
Schaffer rates mezze—a hempseed and cricket
hummus paired with toasted spiced flatbread or crudité—
as his customers’ favorite insect dish. The dish also
features hummus with pickled persimmons, Santa Barbara
pistachios and brown butter.
“Smoothies go down really easily,” he adds. “We just
add a spoonful of cricket powder for an added level of
protein, making it a great postworkout recovery beverage.”
What about an insect dessert? Schaffer says his
chefs are currently working on a salted caramel gelato
with cricket protein that they hope to have ready soon.
And, he adds, “We recently executed a recipe for a
chocolate torte with ground-up ants on top. The ants, which were surprisingly well-
received by the guests, added a citrusy flavor and crunchy touch—a combination of
texture and taste.”
ALAN RICHMAN, FORMER EDITOR/ASSOCIATE PUBLISHER OF wHOLE FOODS MAGAzINE, IS A NEw JERSEy-BASED FREELANCE
wRITER FOCUSING ON FOOD AND NU TRITION. CONTACT ARKR@COMCAS T.NE T.