A chef in Brooklyn is showing customers a new, ecologically friendly way to get protein… it just takes some guts:
"You really want to go green? Try this. “I have my month’s meat growing in my office,” Mr. Ross said. “It’s taking up almost no space, it’s organically raised, it’s as fresh as I want it to be and the waste from it is garden compost.”"
In North America, lobster (a proud member of the arthropod family), was reviled as prison food until the 50's when it became a delicacy. How long will it be until the locavores embrace the gourmet mealworm?