Waiter, There’s a Cricket in my Soy Sauce!
Japanese haute cuisine restaurant Antcicada has long practiced the bugs-as-food philosophy that we’ve been looking at recently. Foodies rave about […]
Blog, DFC Newsletters
December 2020
Blog, DFC Newsletters
Scotch Eggs and What Makes a Meal
Much like a local dive bar who obeys liquor laws by keeping a dusty package of Miss Vickie’s behind the
Blog, DFC Newsletters
Candy Technology Sweetens New Mask Development
Just in time for National Cotton Candy Day!: A physicist from OIST University in Okinawa has repurposed a trusty piece of
Blog, DFC Newsletters
Bugs on the Menu for Man’s Best Friends
While we in North America remain squeamish, other parts of the world have long boasted tasty traditions of insect-based cuisine. Over