5@5: Are chefs the key to widespread insect protein adoption? | 'Clean 15' sparks controversy at co-op

Chefs make a tasty case for eating bugs

Could the key to insect protein adoption in the Western world be chefs? At the recent Eating Insects Detroit conference, chefs served up a five-course meal with various kinds of insects incorporated. “You can talk about how good it is for the environment until you’re blue in the face, but if it doesn’t taste good, it doesn’t matter," says "Bug Chef" David George Gordon. Read more at National Geographic...

Non-organic product sparks protest at La Montañita Co-op

When this co-op began carrying a small amount of conventional produce—just the varieties that the Environmental Working Group calls the Clean 15—in an effort to bring in customers who can't afford organic premiums, some members took issue. Read more at Santa Fe New Mexican...

Auburn farmer makes sculptures from food waste

Discarded watermelons, tomatoes and romaine lettuce that Ron Bigelow collects from produce stands make up "art" on his farm. He makes the creations to try to raise awareness for food waste. Read more at King 5...

North Charleston resident opens grocery store to sell local produce in food desert

The Chicora-Cherokee neighborhood in South Carolina hasn't had a grocery store in 11 years. Enter Fresh Future Farms, an operation growing and selling produce thanks to the ambitions of Germaine Jenkins, who participated in pitch competitions, held fundraisers, applied for grants and sought out donations to get the store up and running. Read more at The Post and Courier...

Amid Zika fears, natural products join bug repellent market

Aromaflage markets a botanical fragrance that functions as insect repellent—but a bottle retails for between $30 and $65. Read more at The Washington Times...