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.
The team at Don Julio have taken over an unloved corner of Buenos Aires. Organic produce harvested at the community-focused urban garden Huerta Luna de Enfrente will exclusively benefit local soup kitchens. Read on for the full story.