Los Angeles Times - 02.08.2019

B2 FRIDAY, AUGUST 2, 2019 S LATIMES.COM

HISTORY & POLITICS

Of Kings and Queens

Itinerary7 Days

Departs Aug 22, 2020

Traveler s: 25

Journey through Londonwith

columnist PattMorrisonasyou weave

through hundredsofyears ofhistory

andculture toget abehind-the-scene

glimpse ofthe secrets ofthe Royal family.

ARTS & CULTURE

Singapore and Malaysia

The FutureofAsia

Itinerary 10 Days

Departs Feb 22, 20 20

Traveler s: 25

Tr avelwiththe Times’ Southeast Asia

correspondent, DavidPierson,and

explore the temples,marketplaces and

restaurantsofthis meltingpot forChinese,

Malay,Indian andArabpopulations.

Take a Winding Adventure Along the Rhine

Journalist-led L.A. Times Expeditions take you deeper into your destination.

CRUISES & TRAIN S

Treasures of the Rhine

ARiver CruisefromBaseltoAmsterdam

Itinerary: 9 Days

Departs: May 11, 2020

Traveler s: 25

Set sail onthe beautifulRhine River, aboardthe MSDouce

France. BeginninginBasel, Switzerland, followthe river as it

straddles the borderbetween FranceandGermany,exploringthe

gorgeous old FrenchcitiesofStrasbourgand Colmar, which arecarved

withcanalsandlinedwithbrightly painted half-timberedhouses.

Experiencethe extraordinary naturalbeautyalong the Rhine, fromthe

thunderingRhine Falls tothe emeraldvolcanichillsofKaiserstuhl to

the vineyardsofGermany’s Rheinhessen.

HISTORY & POLITICS

Egyptian Perspectives

AncienttoPresent

Itinerary 11 Days

Departs Feb 17, 2020

Departs Oct 26, 2020

Traveler s: 25

Explore one of the world’s most storied

cultures through its historical, artistic and

political perspectives, spanning ancient

civilizationtothe present day.

BOOKNOW| 855.890.52 98 (7a.m.-5p.m.PTM-F) Viewallourexpeditions atexpeditions.latimes.com

Offi cialAirline

Insight is always on the itinerary.

Cricket chips? Ant cav-
iar?
Eating insects may be the
next big trend in gourmet,
sustainable food — but
who’s going to take the first
bite?
Whether drawn by curi-
osity or hunger or both, an
audience gathered Sunday
for a “Cooking with Bugs”
demonstration at the Or-
ange County Fair in Costa
Mesa.
During the talk, chef
Daniella Malfitano and Aly
Moore — who runs the Bugi-
ble blog — shared informa-
tion about the many edible
bugs and their diverse uses
before asking for an intrepid
volunteer.
Elliott Bustarde, 11, of
Mission Viejo shot his hand
into the air. A minute later,
he was standing onstage
sampling lime-flavored
crickets and barbecue-fla-
vored Chirps Chips — corn
chips made with cricket
powder.
The chips, he reported af-
ter a few chews, were good
and “sunflower seedy.” He
kept on munching.
The eager youth wasn’t a
surprising volunteer for
Moore.
“Kids have no fear,” she
said.
Children may just hold
the key to the future of the in-
sect-ingesting industry.
If companies can con-
vince kids that crickets and
mealworms are healthful,
tasty, sustainable and, to top
it off, kind of cool, then
they’ve locked in a demo-
graphic that will eventually
outgrow the “ick” factor.
In the age of conscien-
tious diets and a growing de-
sire to eat less-processed
foods, bugs would seem to be
a sensible if not-often-
thought-of option.
“It’s not a new health
trend,” Moore said. In many
parts of the world, insects

are just another delicacy or

familiar ingredient, particu-

larly among indigenous

communities.

Bugs are nutritious and

sustainable— high in miner-

als and protein.

In most cases, the entire

exoskeleton is edible, mak-

ing for a highly efficient food

source.

Insects also require fewer

greenhouse gas emissions

and less waterand land to

produce than other forms of

protein, Moore said.

“If you choose any envi-

ronmental metric, bugs

come out ahead of live-

stock,” she said.

Moore never set out to be

a bug-biting pioneer, but

a Thanksgiving prank on

her family spawned a fasci-

nation with the wild and de-

licious world of entomo-

phagy:the practice of eating

insects.

She went on to create

Bugible in 2012 and now runs

her own firm, Eat Bugs

Events, which she uses to in-

troduce insects to the pal-

ates of chefs and the curious

alike through critter-fo-

cused cooking classes and

“Bug and Brews” drink-pair-

ing sessions.

There are at least 2,

known species of edible bugs

and their qualities and fla-

vors vary.

Crickets, for instance,

can feature a nutty quality.

Black ants offer a peppery,

lemony flavor, while scorpi-

ons taste like “really

good salmon jerky,” Moore

said.

Other critters taste like

oregano, ketchup, Reese’s

Peanut Butter Cups or even

crab meat, Moore said.

Adventurous eaters may

even be tempted to try their

taste buds on more exotic of-

feringslike giant water bugs,

black soldier fly larvaeor ta-

rantulas.

But are lots of people

really going to start sam-

pling bugs just as they are?

“I think we are going to

see less bags of crickets un-

less we do some really bril-

liant marketing,” Moore

said.

Alternative presenta-

tions include powdering in-

sects so they can be incorpo-

rated into high-protein diets

or baked into chips and

breads.

Bugs also are being ex-

plored as potential star in-

gredients for specialty diets

or to fill the nutritional

needsof athletes.

That’s not to say you

should go out and start

scooping up crickets from

your garden just yet. Moore

stresses that it’s important

to find bugs from sources

known to be safe.

Should the mood strike

the next time you’re brows-

ing for a new wine to try,

though, consider a peppery

syrah paired with some

black ants.

That’s Moore’s current

favorite duo.

If you go

What: Orange County

Fair

Where:OC Fair & Event

Center, 88 Fair Drive, Costa

Mesa

When: Wednesdays

through Sundays through

Aug. 11; noon to midnight

Wednesdays through Fri-

days, 11 a.m. to midnight Sat-

urdays and Sundays

Cost:General admission

is $12 Wednesdays through

Fridays and $14 on week-

ends.

Specials and discounts

are available. For informa-

tion, visit ocfair.com/oc-fair.

Fly larvae in your soup? But of course

O.C. Fair offers a

‘Cooking with Bugs’

talk; the ‘ick’ factor is

the biggest taste test.

By Julia Sclafani

AVISITOR to the Orange County Fair holds a sample cup containing corn chips made with crickets.

Julia SclafaniDaily Pilot

‘If you choose any

environmental

metric, bugs come

out ahead of

livestock.’

—Aly Moore,

who runs the Bugible blog and

has her own company,

Eat Bugs Events

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