Did you know that crickets are considered a "perfect" protein -- and that eating insects could help save the planet? We talk to Claire Simons of 3 Cricketeers, a Minneapolis cricket farm that supplies edible insects to restaurants, food companies and consumers. While there is still an "ick factor," Claire says more people are interested in trying crickets, which can be raised far more sustainably than other sources of protein, particularly beef. Not only do cricket farms require a fraction of the land, feed and water, but the insects themselves emit virtually no greenhouse gas, a big contributor to climate change. In this episode, hosts Colleen DeBaise and Sue Williams sample chocolate-covered crickets and interview Claire about her inspiring statup story.

Ver todos los episodios