They’re crunchy with a mild, nutty flavor, and are loaded with protein. But they’re also a little creepy. We’re talking about crickets, which are increasingly coming up as a sustainable snack.

The Cricket Shelter is designed to grow delicious crickets that are both free-range and local–just like we expect for the rest of our food. Walking up to the Cricket Shelter–a new tent-like structure ...

Vietnamese edible insect startup Cricket One – which processes crickets raised by local cassava farmers in abandoned shipping containers that have been kitted out as intensive breeding units - has ...

Entosense, an edible insect company in Lewiston, began farming its own crickets over the past winter, with the goal of eventually replacing its outsourced cricket products with locally raised products ...

NEW YORK (WABC) -- For centuries, insects have been included in traditional dishes around the world. Latin Americans eat cicadas, ants and even tarantulas, while South Africans put them in porridge.

You’ve surely heard tell of the insect revolution, coming soon. Maybe a friend told you about some delicacy being proffered by a daring urban chef. (Moth larvae tacos? Cicada pizza?) Or perhaps you’ve ...

At Linger restaurant in Denver, a chef tosses black ants with white rice and tops a wok-fried heap of vegetables with diced crickets and grasshoppers. The result — a dish called Sweet and Sour ...

SAN FRANCISCO (CBS SF) -- A Bay Area startup company is hoping to get people hooked on high-protein foods made out of crickets. Bitty Foods makes and sells cricket flour – made from slow-roasted ...

While the hype over edible insects has died down somewhat over the past couple of years, the demand for so-called ‘alternative’ proteins has not, and if suppliers can develop more efficient farming ...

According to the United Nations, approximately two billion people across the globe practice entomophagy – the consumption of insects as food. While many Westerners struggle with the idea of ...

We have some fancy names for certain styles of foods such as charcuterie for a tray of appetizers and etouffee for shrimp stew. Shall we move on to “entomophagy” for ...