Locusts for Lunch?

Written by Kathleen F. Brack

Locusts for Lunch?

Could bugs berepparttar next cuisine trend?

Just imagine it: 'Restaurant Arthropod's'.

Now serving: Locust Louis; Mealy Bug Meatloaf; Centipede Souffle; Moth Broth; Mosquito Fahito au jus.; Chigger Juice.

Insects for Dinner? <>

<>No-no, notrepparttar 113071 squashed fly betweenrepparttar 113072 pages of your plastic menu orrepparttar 113073 little roach that scrambles out from under your plate in a restaurant, butrepparttar 113074 one that gets delivered in your dinner on purpose.

Considerrepparttar 113075 possibilities...

<> Arthropods, or organisms with jointed legs are clearly related to lobsters, crabs and other edible beings inrepparttar 113076 ocean. It's been determined that lobsters are actually sea-going cockroaches and in addition, lobster exoskeletons also haverepparttar 113077 same jointed legs and antennae as grasshoppers.

In comparison, grasshoppers should be more desirable than lobsters. Grasshoppers eat clean grass; lobsters eat sea garbage like dead fish and other remains onrepparttar 113078 murky ocean floor.

Of course we all eat some insects unknowingly. Aphids cling to lettuce leaves, and weevils and beetles can reside in flour and rice undetected. The FDA actually has a measurement of ‘acceptable’ insect presence in food.

Specialty Gourmet Coffee

Written by Gary Gresham

Specialty gourmet coffee is a very hot commodity in today's market. The consumption of gourmet coffee has steadily grown with consumers enjoyingrepparttar more sophisticated tastes of gourmet coffee beans. Specialty gourmet coffee, sometimes called premium coffee, is exceptional coffee beans grown only in ideal coffee-producing climates. These coffee beans have unique characteristics because ofrepparttar 113070 soil they grow in which produce very distinctive flavors. Gourmet coffee has a more balanced flavor and richer taste thanrepparttar 113071 standard mass-produced coffee. Gourmet coffee beans go through a rigorous process of certification that is stricter to help keeprepparttar 113072 quality high. Inrepparttar 113073 1974 issue ofrepparttar 113074 "Tea & Coffee Trade Journal", Erna Knutsen first usedrepparttar 113075 term 'specialty coffee' to describe these unique coffee beans that are produced in special microclimates with these distinctive, exceptional flavors. In 1982repparttar 113076 Specialty Coffee Association of America was created by coffee professionals to help set quality standards forrepparttar 113077 specialty coffee trade.

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