Somewhere between Jiro Dreams of Sushi and Food, Inc., at the intersection of culinary adventure and social justice, Nordic Food Lab’s head chef Ben Reade and lead researcher Josh Evans are on a mission to bring sustainable, delicious and culturally appropriate foods to the planet’s underserved. Examining ratios like the efficiency of protein production the duo’s journey takes them to all over the world from Kenya to Australia with a stop in Japan as they hunt for the most delicious and nutritious bugs and the best ways to prepare them.
Andreas Johnsen’s hugely entertaining Bugs documents this open-ended quest as the pair work in collaboration with the locals to prepare culturally appropriate meals including tacos, maggot cheese gelato, cricket and grasshopper ravioli as well as insect-based coatings and flowers. The team spends its time making its case to the lab’s advisory board that these foods...
Andreas Johnsen’s hugely entertaining Bugs documents this open-ended quest as the pair work in collaboration with the locals to prepare culturally appropriate meals including tacos, maggot cheese gelato, cricket and grasshopper ravioli as well as insect-based coatings and flowers. The team spends its time making its case to the lab’s advisory board that these foods...
- 4/25/2016
- by John Fink
- The Film Stage
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