I ate an ant and I liked it. Apologies, Katy Perry, but this is important. I tried ants because, according to the UN Food and Agriculture Organization, livestock production takes up nearly one-third of the Earth’s entire landmass. And the animals themselves generate nearly 20% of the world’s greenhouse emissions. That’s more than all the cars, trains, boats and planes put together. In the search for a sustainable protein, it’s sink or swim time. Fortunately, 2 billion of our planet’s 8 billion inhabitants indulge in a wondrously diverse protein source. Predominantly in Africa and Asia, people eat more than 1, 900 edible insect species as part of their normal diet. The most common nibble is beetles, followed by caterpillars in second place, with hymenoptera (bees, ants and wasps) in third. And don’t worry, there’s always a seasonal item on the bug menu. In Thailand, for example, that means tortoise beetles (bitterly crunchy) in This story is from Kinfolk Issue Thirty-Seven Buy Now Related Stories Arts & Culture Issue 19 Going Incognito We all secretly wonder what mischief we’d make if invisible: When our identity is hidden, everything seems possible. Arts & Culture Issue 19 The Best Policy Sometimes we talk to each other without feeling heard. Honesty—a most intimate interaction—can be just as thrilling as its more devious inverse. Arts & Culture Issue 19 A Sense of Suspense With unhinged imaginations and mountains of cliff-hangers, the filmmakers behind the sci-fi podcast Limetown have all the makings of a scary story. Arts & Culture Issue 19 Like Clockwork In this new column about time, we learn how slipping off our watches makes us feel like deadline-damning renegades. Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote.
Arts & Culture Issue 19 Going Incognito We all secretly wonder what mischief we’d make if invisible: When our identity is hidden, everything seems possible.
Arts & Culture Issue 19 The Best Policy Sometimes we talk to each other without feeling heard. Honesty—a most intimate interaction—can be just as thrilling as its more devious inverse.
Arts & Culture Issue 19 A Sense of Suspense With unhinged imaginations and mountains of cliff-hangers, the filmmakers behind the sci-fi podcast Limetown have all the makings of a scary story.
Arts & Culture Issue 19 Like Clockwork In this new column about time, we learn how slipping off our watches makes us feel like deadline-damning renegades.
Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack.
Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote.
