Chicago News Cooperative
Locust Soufflé, Anyone? It’s a Start
By DAVID LEPESKA
Published: August 20, 2011
Grasshopper fajitas, mealworm fried rice, Bee-LT’s and similar delicacies will be on the menu for a public tasting buffet in October at the University of Chicago. The insect-dominated bill of fare is the idea of Matthew Krisiloff, a sophomore from California who last year founded Entom Foods, a start-up that seeks to make bugs a staple of the American diet.
“I really want to establish a dialogue about insects as a serious food possibility,” said Mr. Krisiloff, 19, who runs the company with four classmates. “We want to show that these are very acceptable flavors and tastes.”
Read the full story here: The New York Times
Read more on this subject here: The New Yorker