ReWild Yourself Podcast is BACK, and we couldn’t think of a better way to kick off Season 2 than with the zany and lovable Bug Chef, David George Gordon.
David is the award-wining author of The Eat-a-Bug Cookbook and has been designing delectable insect dishes for quite some time. With spring upon us (in the Northern Hemisphere), the opportunity to forage insects is drawing near, so now is the time to familiarize yourself with this ancient practice. In this interview, David shares some fascinating facts on the history of entomophagy, as well as some practical advice for getting started with eating (and enjoying!) insects.
Episode Breakdown:
- How David got into entomophagy
- Why does our culture find bugs so repulsive?
- Entomophagy throughout history
- Organically raised insects
- The sustainability of raising insects for food
- Cooked vs. raw — do we need to worry about parasites?
- Tips for catching and cooking insects
- Cooking tarantulas
- How has entomophagy changed over the years?
- David’s thoughts on the future of our species
Like what you heard? Head over to iTunes now to subscribe to the show, and leave us a rating and review. Want to talk more about this episode, suggest a guest, or offer feedback? Join the conversation on the Daniel Vitalis Facebook page.
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Episode Resources:
- Entomophagy
- The Bug Chef on The View with Jerry Springer
- Crunchy Critters
- Aspire (organically raised crickets)
- Entomo Farms (formerly Next Millennium Farms)
- Edible insects - Future prospects for food and feed security (UN Report)
- Astaxanthin—Nature’s Most Powerful Antioxidant
- The Bug Chef on The Late Late Show with James Corden
Connect with David:
Meet David
David George Gordon is the award-wining author of The Eat-a-Bug Cookbook and 19 other titles about sharks, whales, cockroaches, land snails and the Sasquatch. As The Bug Chef, he’s shared his exotic cuisine with visitors to the Smithsonian Institution, Singapore Food Festival, Yale University, Virginia Tech, The Explorers Club and Ripley’s Believe It or Not! museums in Hollywood, San Francisco and Times Square. He has appeared on The Late, Late Show With James Corden, Late Night With Conan O’Brien and The View. To his peers, he is known as the Godfather of insect cuisine. He lives in Seattle, Washington.
