ReWild Yourself Podcast is BACK, and we couldn’t think of a better way to kick off Season 2 than with the zany and lovable Bug Chef, David George Gordon.
David is the award-wining author of The Eat-a-Bug Cookbook and has been designing delectable insect dishes for quite some time. With spring upon us (in the Northern Hemisphere), the opportunity to forage insects is drawing near, so now is the time to familiarize yourself with this ancient practice. In this interview, David shares some fascinating facts on the history of entomophagy, as well as some practical advice for getting started with eating (and enjoying!) insects.
EPISODE BREAKDOWN:

How David got into entomophagy
Why does our culture find bugs so repulsive?
Entomophagy throughout history
Organically raised insects
The sustainability of raising insects for food
Cooked vs. raw — do we need to worry about parasites?
Tips for catching and cooking insects
Cooking tarantulas
How has entomophagy changed over the years?
David’s thoughts on the future of our species