“For those who remain unenthusiastic about the idea of consuming insects, consider this: every year it is estimated that the average person unintentionally consumes just over five hundred grams of insects! One of the major entry points for insects into our food is flour which we use to make a wide assortment of foods, from bread and pasta to desserts and cereals. During the flour milling process, one of the purposes of the so-called “Entolator” is to smash insect parts into such small pieces that they cannot easily be seen with the naked eye. Still not convinced? Planning now to avoid products made from flour?
The government legally permits certain levels of non-hazardous insect parts in various foods. Chocolate, for example, can contain up to sixty insect fragments per one hundred grams, peanut butter up to thirty, and tomato sauce up to thirty fly eggs per one hundred grams. Both the Canadian and U.S. governments permit up to twenty maggots per one hundred grams of mushrooms, approximately three hundred and twenty insect parts per fifty grams of ground pepper, and less than fifty insect parts per fifty grams of flour. The list goes on and on! Ever wondered about the “cochineal extracts” on the ingredients list of certain foods and beverages? These extracts come from the cochineal insect, and give red colour to foods, beverages, and even some brands of lipstick. So let me ask: Have you ever rubbed an insect all over your lips? Have you ever kissed one? Should I continue?” [Excerpt from “In Bad Taste”.]
These are the words of Dr. Massimo Marcone, an excerpt from his book, “In Bad Taste”. Marcone is a food scientist and author who teaches at the University of Guelph. He has been dubbed the “Indiana Jones” of the food world” by his followers and has traveled the globe searching for the rare, the disgusting and the bizarre. Then he eats it.
For more information on his adventures, check out this National Post article http://www.nationalpost.com/related/topics/trail+fanciful+foods/2716340/story.html


Take Casa Sanchez, a taco restaurant in California, for instance. They had the idea in the 1990s to give away free lunch for life to anyone who got a tattoo of their logo, Jimmy the Corn Man. Almost twenty years later—two or three people a week still stop in sporting their ink for a burrito. Well, what do you know about that?









