By contrast, Martin cooks her wax worms slow and low in butter. The larvae and mushrooms blend to a virtually indistinguishable texture, color and taste, soft and golden, their woody and earthy notes offset by the cream's silky tang.Proponents argue that insects provide a much more efficient and environmentally friendly source of protein than our traditional meats. There remain questions, though, about the practicality of an insect-based diet as well as the health risk. Definitely worth a read.
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