Science Agriculture More on Raising and Eating Insects for Low-Impact Meat (Video) By Sami Grover Writer The University of Hull University of Copenhagen Sami Grover is a writer and self-described “environmental do-gooder,” now advising community organizations. our editorial process Twitter Twitter Sami Grover Updated October 11, 2018 Video screen capture. The Perennial Plate Share Twitter Pinterest Email Science Space Natural Science Technology Agriculture Energy The Perennial Plate/Video screen capture When I wrote about a food truck serving prehispanic cuisine and edible insects, some commenters seemed to think it was little more than over-priced, trendy sensationalism or gimmickry. But with the UN Food and Agriculture Organization arguing that bugs are the most sustainable form of meat, the topic of bug-based cuisine deserves some serious attention. And why not? Given that shrimp is already a common item in Western cuisines, it's hard to deny that our aversion to eating other forms of bugs (most recently manifested in the cicada ice cream fiasco) is little more than a cultural construct. At least, that's what those intrepid foodies at The Perennial Plate are hoping, as they pay a visit to David Gracer, an entomophagy (bug eating) expert and founder of Small Stock Food Strategies, and explore the theory and practice of pigging out on bugs. Enjoy. The Perennial Plate Episode 78: Eating Insects from Daniel Klein on Vimeo.