Learning about edible insects from Skye Blackburn was life-changing. She taught me how important this practice is; for nutritional, environmental, cultural and historical reasons. She encouraged me to look into my own Chinese heritage, where we have been eating insects for thousands of years, which led me to create new dishes. What is so amazing about Skye is her exceptional ability to make this “taboo” subject so accessible. She is a natural teacher and her inquisitive, brilliant mind and genuine desire to share her knowledge with others is inspirational.
The next time you’re craving a salty, crunchy snack, Skye Blackburn would love you to consider a handful of insects. Or crickets to be exact, which have a similar texture to “pork crackling” but are far more nutritious.
If the idea of eating whole insects is a little daunting – and Blackburn understands it is for many people – there are plenty of other tasty ways to add insects to your diet, including cricket corn chips or high protein cricket pasta.
This story is from the January 2021 edition of Gourmet Traveller.
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This story is from the January 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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