“If there’s anything that may conjure a higher yuck factor than test-tube meat, it’s my prediction that we’ll be eating more insects in the future,” Schonwald says. The West is behind the curve on the insect front, though; 80 percent of the world’s population already consumes creepy crawlers. High in protein, insects are low in both fat and the size of their carbon footprint.
Soon, Schonwald insists, we’ll be seeing it more here. Already, chef and James Beard Award winner Jose Andrés serves a grasshopper taco in his Washington, D.C. restaurant, Oyamel. The hurdle for a wider swath of American consumers, Schonwald contends, may have more to do with culture than taste.
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