Special Episode No.1 Edible Insects. Interview with Little Herds and Merci Mercado

 

Presented by: Rocio Carvajal Food historian, cook and author.

SPECIAL EPISODE No.1:

My guests this week: Virydiana Velarde from Merci Mercado http://mercimercado.com/ and Robert Nathan Allen Founder of the charity Little Herds www.littleherds.org we talk all about how insects are being recognised worldwide as a source of sustainable food and ethical business models.

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 About my guests:

Little Herds is an educational nonprofit based in Austin, Texas, teaching the next generation about insects as a resource efficient, nutritious and delicious food or feed through experiential STEAM based programs; family friendly events; public advocacy outreach; and partnerships with educators, universities and other organizations.

Little Herds educates and empowers communities, both locally and globally, to support and promote the use of insects for food and feed as an environmentally sound and economically viable source of nutrition.

http://www.littleherds.org

Feel free to use these awesome infographics that the Little Herd team created, please make sure to add “© Copyright Little Herds” and mention their website.

   

 

 

 

 


 Merci Mercado was created by a group of  4 young entrepreneurs that share passion for gastronomy and were unsettled that certain ingredients and culinary arts are progressively being forgotten. This is mainly due to the fast changes in lifestyle and standardization of  globalized food, resulting in the loss  of  culinary  diversity.  Our  goal  is  to  source  and  “rescue”  those  exceptional  ingredients  that contain great gastronomic richness and deserve to be acknowledged.  
Merci Mercado promotes a much more diverse cuisine and values the local culinary traditions by always respecting the producers and being environmentally friendly. We aim to preserve the product with as much authenticity as possible and the highest standards of  quality.

Their line of Mexican gourmet products mixes Mexican contemporary cuisine recipes with ancestral ingredients (such as insects). Salsas at Mercado Mio are a mixture of food produce from Mexican fields (tomato, peppers, onion, garlic, etc.) with a little Pre-Hispanic touch given by the insects (grasshoppers or chinicuiles), resulting in a collection of gourmet sauces which can complement any dish.

Presence of Merci Mercado in the U.S. (click on the map to visit their website) :

      

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Food researcher, cook and author. Editor of SABOR! This is Mexican Food Magazine and producer of Pass the Chipotle podcast.

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