Crickets, cricket flour, and meal worms: it’s what’s for dinner!
At least, that’s the case at six Victoria restaurants this weekend. They’ve decided to help promote the release of a new documentary titled “Bugs on the Menu”.
“The ‘ick’ factor is the big one”, admits Ian Toews, the film’s director.
Nonetheless, the documentary aims to normalize the consumption of insects. Already a common practice outside North America, it not only offers a potential solution to food security issues, but also a healthy one.
“A lot of research now is proving that insects, particularly crickets and grasshoppers, are essentially sort of a superfood,” says Toews.
“They have more calcium than milk, they have more B12 than beef, they have an extraordinary amount of protein.”
READ MORE: What’s nutritious and packed with protein? Edible insects
Living up to the film’s title, Victoria chefs have create unique dishes featuring an array of bugs.
“I mean we’re a burger joint, so I’m going to make a burger”, says Jason Ducklow, co-owner of Big Wheel Burgers.
“Mostly, like a chickpea, cauliflower, lots of vegetables, crickets and cricket flour. I’m going to get a lot of ‘are you serious?’ and some “oh yeah, lets do that!'”
Other offerings include a cricket cavetelli, hearty bug nut brown bread, a caramel cricket crunch sorbet and a bug filled pate.
All of the dishes will be served to guests at the film’s screening at seven p.m. this Friday and Sunday at the Vic Theatre.
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