“Hey,” I said to a friend. “There’s an article in Time Magazine about eating, like, bugs.”

“Dude,” she said. “Maybe this food thing has run its course.”

I mean, right? Would I have bet, a few years ago, that Time would run a story that included the words “white chocolate and waxworm cookies”? No.

It’s actually a terrific story, surprising and smart and timely. Your topic sentence: “With the global livestock sector responsible for 18% of the world’s greenhouse-gas emissions and grain prices reaching record highs, cheap, environmentally low-impact insects could be the food of the future—provided we can stomach them.” That’s not a minor consideration: As Time points out, “In the U.S., we’re more accustomed to exterminating insects than to eating them.” But according to a study by Mexican scientists, as the Independent reports, insects are eaten, and often enthusiastically, in 113 countries. In Thailand, after pesticides failed to stop a plague of locusts, “the government urged its people to eat them, and distributed recipes. The plague stopped. Now villagers plant corn specifically to attract them, so that they can be caught and sold.”

Also, bonus word for the day: entomophagy, the scientific term for eating insects. As in, the UN Food and Agriculture Organisation held a conference earlier this year on entomophagy. Bonus faux-word for the day: microlivestock, the term preferred by Ohio State scientists for insects. As in, there’s a herd of microlivestock in the bathroom.

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