February 20, 2014
“Chirps” are entomophagy’s response to the need for snack food. Black and pinto beans, rice, and cricket powder are bound together and baked to produce a thin, crispy biscuit with a crunch like tortilla chips. Chirps taste gently of garlic, onion, and lime.
An offering of Chirps were provided by Six Foods at the Austin Future Food Salon put on by Alimentary Initiatives of Toronto and Little Herds of Austin. The Austin Future Food Salon was housed by Brazos Hall in downtown Austin on February 19th, 2014.
The next Future Food Salon occurs in Montreal in August 2014.
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