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The Ground Up? · Episode

A study of 634 allergy patients in Tenerife found that 22% were sensitized to edible insects—often without ever consuming them, due to cross-reactivity with house dust mites. Tropomyosin and arginine ...

Little Herds presents The Future of Food - Nonprofits leading future-food conversations

Insects have nearly made it on menus for a good while now. But progress has been stymied by regulatory hurdles, conspiracy theories and the 'yuck factor'. Can the idea still make progress?

David George Gordon, a science writer who promoted insects as food, died on August 4, 2026, in a Tacoma, Washington, hospital. He was 76. His daughter, Julia Mullen Gordon, said that complications from a fall caused his death. Gordon became widely known as the “bug chef” after publishing “The Eat-a-Bug Cookbook,” a guide that presented insects as ingredients rather than curiosities. The book included recipes and preparation methods for foods such as deep-fried tarantulas and sautéed crickets. Through his writing and energetic cooking demonstrations, Gordon encouraged Americans to reconsider their assumptions about what belongs on the dinner plate. He also appeared on television, including “Late Night With Conan O’Brien,” where his unusual culinary demonstrations attracted both amusement and discomfort. O’Brien jokingly described him as a “freak” and “a very strange man,” reflecting the novelty of Gordon’s subject in mainstream American culture. Gordon, however, argued that the reluctance to eat insects was itself unusual. He pointed out that billions of people around the world, particularly in Africa, Asia, and Latin America, have long consumed insects as part of their traditional diets. Gordon viewed insects as a potentially sustainable and nutritious source of protein. He criticized Western food preferences as culturally narrow and challenged people to distinguish between genuine food aversions and habits shaped by custom. Although many readers approached his work with curiosity or humor, his broader goal was to expand discussions about sustainability, food culture, and the environmental implications of conventional protein production. His work helped bring edible insects into public conversations about the future of food.

Edible Insect Ambassadors - Breaking down barriers & changing perceptions in sustainability, with a focus on accessibility & deliciousness.

How insects are reshaping nutrition science by combining high-quality nutrients with environmental efficiency and what the evidence really shows so far.

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A viral brew stirs debate in BeijingAn insect museum in Beijing has turned a standard cup of coffee into a...