The Future of Food: Insects or Mutant Meat? Your Choice.
Most of you probably know about chocolate-covered ants or have watched an episode or two of Bizarre Foods where people from far-off lands consume exotic and strange things… but have YOU ever munched on a crispy critter?
If not, there’s no time like the present!
There must be something in the air these days, as this is the second time in so many months that I’ve had the opportunity to feast on delectable creepy crawlies…
A couple months back, thanks to my sister Britt, I was able to sample some delicious insect cocktails at a swanky bar/lounge in Tribeca.
Worms make for a pretty sexy topping to a signature cocktail, don’t ya reckon?
Bar: White & Church
Cocktail: Why Not?
Ingredients: Don Julio tequila, Cointreau, sugar, lime, and avocado topped with Mexican dried spicy worm
And just last week, two thirds of the Epicurely team had the privilege of eating locusts at Latitudinal Cuisine’s “The Future of Food” event held at the yet-to-be “officially” launched Westminster location of The Hub.
And you know what? Locusts are quite tasty, especially when they’re deep fried and served over fresh greens.
I’m sure @Kimtaro is more upset about missing our Colombian Meatballs than he was about missing the locusts…
In fact, we all better get used to eating insects soon, as they may very well become the primary source of consumable protein on this planet in the not-too-distant future. At least that’s what some people espoused at “The Future of Food” event held last Thursday evening:
“If we won’t be able to keep eating meat the way we do – ethically, environmentally, biologically – then insects might have to do; plus they provide three times the protein at a fraction of the cost.”
Personally, I don’t quite buy it. Why? It seems to be yet another Malthusian catastrophe scenario that sounds like a reasonable prediction (at the time), but turns out to be quite laughable years later. Perhaps it’s the optimist (or the Singularitarian) in me that remains confident we will overcome the challenges we face and live in a future characterized by abundance, not just in terms of the quantity of food available to us, but in the quality and variety as well.
Will this include mutant meat and cultured meat grown in a petri dish?
Probably. But this is not necessarily a bad thing. And moreover, the future may also include meat from pigs raised in urban farms, prepared by your neighbor with the same love and care your grandmother poured in to her cooking. Perhaps even the personal relationship between man and farm animal will be reborn?
Two opposing reactions can be imagined. Either we change our consumption pattern and become instant vegetarians or we change the production methods and demand biological farming.
From “Pig City,” a concept by Dutch architectural firm MVRDV.
Look. I certainly don’t know what the future of food will hold, but to those who think it’s in peril of becoming totally monopolized by the big guys (from production to consumption), think again.
Information technology is empowering a whole new generation of independent entrepreneurs who are increasingly able to compete. Be it your food cart guy selling hot dogs hand-made in London, a locally distilled small batch gin or Santiago sharing his Colombian Meatballs with like-minded foodies on Epicurely, recognize that we are in the dawn of a new age.
And to that, I raise my (virtual) glass and say CHEERS!
P.S. Yes, that is a Gin & Tonic courtesy of the bartenders at Spuntino
