Cooking with Critters Series

Cooking with Critters Series Aly eats bugs. Join her to explore the delicious 🍴, sustainable ♻️, nutrition-packed 💪 fut

10/06/2020

Next Saturday, Aly Moore (host of Cooking with Critters on ON! Channel) will be your host as we explore the alternative world of critter cuisine! Aly and her company Bugible are revolutionizing the way we eat and opening minds and mouths.

With the global food challenges facing our society today - from supply chain disruption to declining biodiversity to growing world hunger - it's time to think smaller.

Bugs aren’t the only solution to our growing global food challenges, but they’re a BIG part of it. And they’re certainly a provocative way to steer the conversation back to the facts: what we eat impacts our bodies and the environment.

For more information, please visit www.bugible.com and to watch Cooking with Critters, click here: https://theonchannel.com/programs/cooking_with_critters?categoryId=42507

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Subscribe to City of STEM on Youtube and tune in next Saturday!
www.youtube.com/channel/UC8aXzrBzt-IfmqiEbhWlsmw

🐛 Cooking with Critters family: WOW season one FLEW BY. 🦋 For between season content, check out 👀If you haven’t already...
09/28/2020

🐛 Cooking with Critters family: WOW season one FLEW BY. 🦋 For between season content, check out 👀

If you haven’t already, make sure to catch all of season one on 🔥🙏 We’ll see you again with updates on Season 2 sooner than later 😉

You may have heard a saying that love and hate are similar emotions - two sides of the proverbial passion coin. I’ve fou...
09/22/2020

You may have heard a saying that love and hate are similar emotions - two sides of the proverbial passion coin. I’ve found that fear/anxiety and curiosity are quite similar. We fear what we do not know. But if we can educate people - if we can show them how interesting and cool bugs are - this fear transforms into curiosity. We are much more apt to accept what we understand. ⁠
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As a long-time entomophagy advocate, I’ve experienced this first hand in the events I host. I’m used to people of all backgrounds and biases reacting up and down the spectrum to the idea of eating bugs. Over the past 6 years, I have personally served bugs to well over 50,000 people between the fairs, festivals, dinners, university lectures, wine & bug pairings, classes, workshops, demos, and cooking seminars. ⁠
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Even though Bug Events are on hold for right now until it becomes socially safe again, you can tune in on to explore the wonderful world of eating bugs 😍🐜

Grasshoppers are often referred to by their Spanish name - Chapulines. These are seasoned with peppers, spices, and lime...
09/16/2020

Grasshoppers are often referred to by their Spanish name - Chapulines. These are seasoned with peppers, spices, and lime. They taste of a beautiful smokey spice with a hint of sour, sometimes wonderfully fruity. Seasoned as such, grasshoppers have a cool lingering heat.

These critters are one of my current favorites. Flavored Oaxacan style; seasoned with peppers, spices, and lime; plain they have a savory umami with a bit of mushroom earthiness. Notes: beautiful smokey spice, hint of sour, wonderfully fruity, lingering cool heat. (Adobo flavored are the best - 😉!)

Find out how to make everyone Taco-bout your grasshopper tacos 🌮 ☺️🌶

Tune into on NOW! 🔥🔥🔥

NOW PLAYING ON ... the season finale of 🥳🐛🌮We’re giving you lots to Taco-bout with some delicious Tacos con Chapulines...
09/14/2020

NOW PLAYING ON ... the season finale of 🥳🐛🌮

We’re giving you lots to Taco-bout with some delicious Tacos con Chapulines (grasshoppers!) 🌶🔥🌮

This has been such a magical experience and sending a BIG BUG THANK YOU to everyone involved in making this happen.

Extra excited about all the TLC that went into this last episode and would be thrilled if you checked it out 🥰

09/13/2020

Let’s talk about the things that might bug you. 😋🦋🐛

Also bubbles.

Also tomorrow is the season finale of Cooking with Critters Season 1... so please tune in on ... we saved the best for the fin-ALY 🙏🌶🥳

Many innovations are misunderstood in their infancy until the scales tip to wider acceptance. 🧠⁠⁠Understanding the scope...
09/13/2020

Many innovations are misunderstood in their infancy until the scales tip to wider acceptance. 🧠⁠
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Understanding the scope of entomophagy helps to contextualize the possibility for growing acceptance.  💪💚⁠
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Taking both a global and temporal perspective, insects as food and feed are well established and incorporated in many traditional dishes.  🌎⁠
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According to biological anthropologist, Julie Lesnik, we have always enjoyed eating bugs, from our early hominin ancestors to the billions of people who consider bugs a protein-rich food staple today. As insect agri entrepreneur Tequila of Ovipost says, “I understand it’s needed to be said over, and over, and over, because it’s everyone’s first question, ‘can people learn to like new foods?’ Yes. Yes they do.” 💡⁠
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Tune into to watch Cooking with Critters and learn more about this wonderful world of change. ⁠
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☝️Link in Bio☝️

09/11/2020

Tacos are filled with protein, wrapped in carbs, and topped with fresh veggies. You get all the nutrients and calories you need in one perfect package. Plus, they’re quick to make, simple, and deliciously effective. 🍅🥬🥑

If you’re thinking about the texture in your toppings, it’s hard to go wrong with Tacos de Chapulines con Abodo Chiles 🌶️🌮

A fresh, warm tortilla is made better by a crunchy counterpart.” Salsa and guacamole are great, but we'll show you how to mix it up Cooking with Critters style with a special, secret ingredient or two 😎

Tune in to the SEASON FINALE 🌟🎥🐛 MONDAY, September 14th of Cooking with Critters on

hosting some live cooking with critters classes at pre-pandemic. These events were such fun! We got to introduce peop...
09/10/2020

hosting some live cooking with critters classes at pre-pandemic. These events were such fun! We got to introduce people from the community to their first bugs and make chocolate chrip cookies 🍪 while exploring insect ingredients 🥰🥰

Make sure to catch on ☺️ *** link in bio ***

09/09/2020

It's not an infomercial. Heck, I'm not even trying to get you to eat bugs! But I do want to kick off the conversation about innovation. To get people thinking about what we consider to be "food." To make it less "scary" and more EXCITING to think about the future ... 🔮🙌

Tune to to watch Cooking with Critters 🐛 👀 Tune in to see what all the buzz is about 🐝

☝️Link in Bio☝️

I rank Bloody Mary drinks. Everywhere I go, I'm rating these babies outta 10. I'm a harsh, harsh critic.🔥🔥🔥 But honestly...
09/08/2020

I rank Bloody Mary drinks. Everywhere I go, I'm rating these babies outta 10. I'm a harsh, harsh critic.🔥🔥🔥 But honestly, there are few things worse than wanting a thiccc, spicy, hangover cure and getting a watery glass of tomato-flavored water. ⁠
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💥As a Bloody Mary fan, I'm elated to announce the latest creation. A 10/10: the Buggy Bloody Mary. OOOOO YEA!💥⁠
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Tune into on to learn how to make a brunch staple: the Buggy Mary. Think of the Giant Water Bug as the cooler, more fun-to-be-around uncle of the shrimp or bacon in traditional Bloody Mary drinks. 😘⁠
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💡The meat inside the giant water bug’s body is often compared to sweet scallops. The head has hints of anise. Some say clam-flavored potatoes. Others claim a salty, fruity taste. I find them to be most similar to pumpkin seeds with a subtle sea-food note at the end. 💚

It’s a Matrix Moment: 🎞 you’ve almost finished your Bloody Mary 🍹... you just need to top it off with a meat. You’re fac...
09/07/2020

It’s a Matrix Moment: 🎞 you’ve almost finished your Bloody Mary 🍹... you just need to top it off with a meat.

You’re faced with a choice: you can do as you’ve always done and add in some decent bacon or shrimp...🦐
.. OR You can step into the wonderful world of entomophagy and use a Giant Water Bug to celebrate the future of food, exploring the unknown, and stirring up some chat about innovation in our food systems 💡♻️

What do you choose? 💊

Either way, make sure to tune in today for the next episode of on 🙏☺️

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