Bug eating in the Wall Street Journal

The Wall Street Journal gets on the bug-eating bandwagon with an article titled “The Six-Legged Meat of the Future.” Edible insects are becoming trendy, with London’s Archipelago restaurant topping their creme brulee with a bee and Manhattan’s Tolache offering grasshopper-stuffed tacos. The image above is from the blog of Japanese bug sushi maker, Shoichi Uchiyama. The WSJ article includes sample recipes from “The Eat-a-Bug Cookbook” by David George Gordon …

“The Six-Legged Meat of the Future” (WSJ, thanks Bob Pescovitz!)Eat-a-bug Cookbook (Amazon)