Anonymous asked:

Hi, I just found your site and read the request for information and I to would like to receive info on starting a insect farm as well. I am a chef that owed my own business for almost 12 years in NY up state. I had 37 gourmet prepared food I sold at farmers markets and online. During the economic down turn 4 years ago I lost everything. It came to me last night editable insects and I started researching and I want to know more about farming and creating product, Help.

Hi there! Please feel free to check out for more info and to sign up for our email list for ongoing entomophagy news. I’m happy to also correspond by email at for specific questions.

I would check out Tiny Farms and World Entomophagy for more info on home-raising insects or ready-to-cook insects respectively. Hope this helps!

Little Herds

Anonymous asked:

Hi, I'm wanting to start up a commercial insect farm mostly focused on human consumption. I am in the initial 'feasibility' phases right now and I am finding very little information out there about practical logistics for start up and running an insect farm... go figure, it's pretty new. I am wondering if you might have some resources and/or contacts so I can get a better idea of what this entails. thanks, Karen

Hi Karen,

Send me an email at and we’ll be happy to put you in touch with the farmers experimenting with raising insects. It is a very new field, so it’s mostly trailblazing right now. They are very easy to manage though, I’ve been raising mealworms for almost a year with very little time or money input!


Anonymous asked:

ever host any dinners?

We do, we have ongoing events in Austin that give people the chance to try insects, and we’re working with chefs and bakers around the country to bring them to a table near you!

Anonymous asked:

Why are people with shellfish allergies not recommended to eat cricket flour? What is the common substance?

Because insects are genetically similar to shellfish, crabs, shrimp, and lobster, and because they have similar chemical properties in their exoskeleton, like chitin, we recommend consulting your physician first. There is very little information about insect food allergies right now, but the fact that we eat so many in our daily diet without knowing it (see the FDA limits for insect fragments in food) is a good indication that allergies will be few and far between. Until the research is done and we know more though, safety first!

As global food demands grow, so too do prices for feed and crops that help produce high-quality animal protein, such as beef, pork, and poultry. Insects, or mini-livestock, offer a cost effective means of feeding people, and they can be funneled into the food chain by also serving as nutrients for mini-livestock themselves.
Oh man. These are my favorite of all the treats, by far. They are SCRUMPTIOUS. Made by an Austin baker named Emily Breedlove and brought to the Future Food Salon by an Austin-based non-profit called Little Herds, the cookies — made with cricket flour — are crispy, rather than gooey, dense but moist, and, best of all, heavily salted. They’re damn good cookies, cricket flour or not; I convinced a dubious NYU student next to me to try them and his gross-out and delight levels seemed to even out a little bit.

Robert Nathan Allen from Little Herds tells me that the bakers have told him the cricket flour is easy to work with, but “slightly oily, like safflower seed flour.” So the bakers can actually take out some of the fat and sugar they’d normally put in the cookies!

What Eating Crickets is Really Like, Dan Nosowitz, PopSci