Bug chef dishes it up on insects as protein source

Brad Hiatt, Audubon Society staff entomologist and national authority on insect consumption, was on hand at the 2017 National Restaurant Assn. Show in Chicago to dish up insight on insects as a source of protein.

 

Brad Hiatt, staff entomologist with the Audubon Society and a nationally recognized authority on the consumption of insects, was on hand at the 2017 National Restaurant Assn. Show in Chicago, Ill., to dish up insight on insects as a source of protein. He discussed the nutritional value of insects, farming practices and consumer acceptance trends in the U.S. and worldwide.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish