Bugible

Ancient insect dishes aren’t fringe - they’re heritage cuisine.

From Aztec “caviar” to soy-glazed grasshoppers to buttery witchetty grubs, the world has ALWAYS known how to make insects delicious.

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 SustainableEating

For the first time, I brought a special guest on stage at the bug fair: Chef Lucy Arnell of 🥣🦗🌱

She WOWED the audiences with her story, her talent, and of course, her INCREDIBLE bug-broth-based-focaccia (Bugaccia) 🍞🤤

If bread is 60% water, why stop at water? Why not make it with delicious broth?

The contestants couldn’t tell which bread was “bug bread.” Moreover, we heard the Bugaccia was some of the best bread they’d ever tasted!

Chef Lucy is the queen of flavor-forward, sustainable, protein-packed treats 💚