We all know that everything tastes better fried so perhaps that's why Seattle author David George Gordon, aka The Bug Chef, came up with his tantalizing recipe for battered and deep-fried tarantula. That's not all - three bee salad and cricket nymph risotto also feature in his repertoire.
The Bug Chef, along with theUnited Nations and chefs like Alex Atala, have long argued that insects are a more efficient way of feeding of ever-growing population since they are high in protein and use up less natural resources.
So waddaya think? Would you swap fried calamari for deep-fried tarantula? We want to know! Share your thoughts in the comments below.
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