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<v Speaker 1>Get value.

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<v Speaker 2>You can't argue with at Tesco with their amazing club

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<v Speaker 2>card prices. Have the perfect night in with their finest

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<v Speaker 2>delicious spicy salami, hot honey and do ya or Margarito

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<v Speaker 2>wood fired pizzas, served up with their crispy chunkie chips

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<v Speaker 2>and ice cream like se sil de caramel or pistachio

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<v Speaker 2>for dessert. Can't argue with that. Shop in store or online. Tesco.

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<v Speaker 2>Every little helps available in most stories, prices very in express.

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<v Speaker 1>Hi. There, this is your Internet uncle dad to say

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<v Speaker 1>that this is an episode of Smologies, which is when

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<v Speaker 1>we take a long, weird, not for kids episode and

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<v Speaker 1>we whittle it into something that is classroom safe and

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<v Speaker 1>filthless for Smologites. So it's shorter, hence it's called Somologies,

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<v Speaker 1>so grown ups. If you want something a little spicier

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<v Speaker 1>and much more thorough, the full length episode link is

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<v Speaker 1>right in the show notes. You can go straight to that.

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<v Speaker 1>But if you want something short and safe, onward, here

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<v Speaker 1>we go. Oh that lady who wants to sample three gelatos,

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<v Speaker 1>But can only bear to make the gelato person give

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<v Speaker 1>her two samples and then just buys the flavor that

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<v Speaker 1>she always gets. Alley Board back with another episode of Ologies. Okay, so,

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<v Speaker 1>speaking of eating, actually, you're about to change the way

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<v Speaker 1>you look at food at the future. So finally the

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<v Speaker 1>power to change the planet. It's in your hands, dog,

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<v Speaker 1>and it's in your smoothies, and it's in your mouths.

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<v Speaker 1>Get ready for some bug science, some human history, and

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<v Speaker 1>some dare I say, hope, entomophogy anthropology. Let's just get

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<v Speaker 1>the heck into it. So ententemon in Greek means insect,

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<v Speaker 1>phage means to eat, and anthropology, of course is a

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<v Speaker 1>study of human peoples. So I'm so stoked about this

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<v Speaker 1>episode and this ologist perhaps the leading expert on planet

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<v Speaker 1>Earth about this topic. She got her bachelor's at Northern

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<v Speaker 1>Illinois University in anthropology. She got a master's and a

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<v Speaker 1>PhD in anthropology at University of Michigan, and she's an

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<v Speaker 1>assistant professor of anthropology at Wayne State University in Detroit.

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<v Speaker 1>She wrote the literal book about humans eating bugs. It's

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<v Speaker 1>titled Edible Insects and Human Evolution. I first saw a

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<v Speaker 1>video of hers where she referred to eating insects as

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<v Speaker 1>just eating very tiny animals. And I was just charmed

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<v Speaker 1>and I needed to make her my friend. And we

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<v Speaker 1>had a lovely time chatting about gateway bugs, grasshopper tacos, abandoning, learned,

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<v Speaker 1>cultural fears, unctious scorpions, termite farts, food security concerns. So

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<v Speaker 1>open up and say, I ants for entomophagy, anthropologist doctor

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<v Speaker 1>Julie Lesnikou alogy sologious.

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<v Speaker 3>Jeez. So I started studying tools first, so I went

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<v Speaker 3>I was an archaeologist. As an undergrad, I worked in

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<v Speaker 3>Europe just because that's where field schools that I could

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<v Speaker 3>get onto were. And then going into graduate school, I

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<v Speaker 3>had this very like philosophical existential moment of like I

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<v Speaker 3>kind of wanted to relate humans back to that biological

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<v Speaker 3>being that we are, as opposed to the sort of

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<v Speaker 3>like elevated God that we pretend we are sometimes. And

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<v Speaker 3>so that was really the driving question for me going

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<v Speaker 3>into grad school. Then it just became available to me

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<v Speaker 3>to study these bone tools that are from South Africa

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<v Speaker 3>that were demonstrated.

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<v Speaker 1>To have been used to dig into termite mounds.

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<v Speaker 3>So researchers had done experiments on sort of their own

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<v Speaker 3>bone fragments to match the to find the best match

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<v Speaker 3>for the wear pattern on these ancient tools that are

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<v Speaker 3>about one point seven million years old, and their conclusion

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<v Speaker 3>was termite mounds.

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<v Speaker 1>So this came out right before I started grad school.

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<v Speaker 1>So Julie had that chance to go to South Africa

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<v Speaker 1>and she was looking at tools used to dig into

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<v Speaker 1>termite mounds, and then because of her love of animals,

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<v Speaker 1>it got her interested in chimpanzee behavior around termite mounds.

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<v Speaker 1>She's like, what is happening with primates and termites? Primites, termites,

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<v Speaker 1>Let's get into it. I like to imagine her standing

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<v Speaker 1>on termite mound in khaki shorts and dusty field boots

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<v Speaker 1>and then sprinting into a library maybe. And what kind

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<v Speaker 1>of tools do chimps used?

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<v Speaker 3>They typically do They just dip a stick in there,

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<v Speaker 3>kind of like it's a corn dog batter or what. Right.

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<v Speaker 1>It's amazing that actually how refined the tools are. So

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<v Speaker 1>some chimps will use like a long blade of grass

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<v Speaker 1>or a stick that they strip of leaves with their teeth.

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<v Speaker 1>And just like there are regional cooking trends like how

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<v Speaker 1>an iced oat, milk, lavender, vanilla latte might be easier

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<v Speaker 1>to come by in La than be Oklahoma. Different chimp

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<v Speaker 1>populations have different strategies and perhaps preferences.

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<v Speaker 3>But some run it through their premolars so it shreds.

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<v Speaker 3>And then that one blade of grass turns into a

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<v Speaker 3>lot of basic hair, basically hairs, which increases the surface area,

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<v Speaker 3>which means more termites.

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<v Speaker 1>Can attached to it.

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<v Speaker 3>Oh my god, like a feather dust, yes, right, yeah,

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<v Speaker 3>and so yeah, the more so it's like a mini broom.

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<v Speaker 3>And so what people do is they dig a hole

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<v Speaker 3>into the mound and dip a whole broom in and

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<v Speaker 3>it might just be from the vegetation, like grab handfuls

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<v Speaker 3>of grass, and so it increases the surface areas.

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<v Speaker 1>You just get all these termites out in one big dip.

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<v Speaker 3>And so that's basically what the chimps are doing when

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<v Speaker 3>they're running that grass through their teeth and fraying it.

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<v Speaker 3>So they're increasing the surface area. So there are more

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<v Speaker 3>people on Earth who eat bugs than who don't, right,

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<v Speaker 3>so or maybe yes, and like it's so hard it's

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<v Speaker 3>hard to calculate the numbers, but a lot of people

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<v Speaker 3>eat bugs. More countries have cultures that eat insects, countries

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<v Speaker 3>that have zero insect consumption, and so yeah, so it's Western.

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<v Speaker 3>It's a very Western idea to not eat bugs. And

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<v Speaker 3>so that was kind of where my research took a turn,

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<v Speaker 3>and I wasn't expecting this.

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<v Speaker 1>I wanted to understand that more.

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<v Speaker 3>And the first thing I thought was, well, if Western

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<v Speaker 3>is stemmed in Europe, and I was thinking kind of

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<v Speaker 3>human evolution and the first hominids in Europe, or you know,

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<v Speaker 3>at least the Neanderthals, who you know were well established

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<v Speaker 3>in Europe, It's like, okay, that's the placeoscene, that's the

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<v Speaker 3>ice age.

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<v Speaker 1>They probably weren't eating bugs.

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<v Speaker 3>And so if we trace our ancestry in Europe all

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<v Speaker 3>the way back to Neanderthals, the very first occupants were

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<v Speaker 3>not eating bugs.

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<v Speaker 1>Ooh, I have never thought about this. This is exciting.

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<v Speaker 3>Were they not eating bugs because it was too chilly

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<v Speaker 3>for bugs or why weren't they both? I think in

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<v Speaker 3>for the majority of the time they wouldn't have been available.

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<v Speaker 3>It is much more tropical resource and kind of as

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<v Speaker 3>you leave to higher.

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<v Speaker 1>Latitudes, insect consumption reduces. Oh my god, yes, so it's colder,

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<v Speaker 1>fewer bugs chillin' on branches, like hello, I am a

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<v Speaker 1>tiny crounchy hot dog for you, So people eat fewer

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<v Speaker 1>bugs that gets passed down for generations. So simple, This

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<v Speaker 1>is so simple, but it blew my mind.

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<v Speaker 3>You know, when it comes to getting Americans in the

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<v Speaker 3>westernized world to be on board with crickets, do you

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<v Speaker 3>think that with climate change being such a pickle, to

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<v Speaker 3>put it mildly, do you think that's what's going to

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<v Speaker 3>push people over to try things? You know, I'd hope so,

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<v Speaker 3>But actually I think it's not that it's not drawing

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<v Speaker 3>some people in, but it's just not drying in the

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<v Speaker 3>numbers that are.

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<v Speaker 1>Going to make the change. Okay.

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<v Speaker 3>So I and there's been a lot of people saying

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<v Speaker 3>this since day one, with all of this it and

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<v Speaker 3>I absolutely believe it is to be true. Is that

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<v Speaker 3>what needs to happen is they just need to be

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<v Speaker 3>so delicious that people need it, like they need to

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<v Speaker 3>try that whatever cricket thing, and that requires having chefs

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<v Speaker 3>and food scientists and everybody on board to experiment and

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<v Speaker 3>come up with these amazing delicious things.

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<v Speaker 1>Like popcorn crickets or something.

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<v Speaker 3>Yeah, yeah, exactly make it unhealthy, yeah, just to get

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<v Speaker 3>it on board.

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<v Speaker 1>And because kirks, they do have their own unique flavor.

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<v Speaker 3>I mean, for the most part, most animal proteins, we

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<v Speaker 3>just cover it up with seasoning and flavor anyways. But

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<v Speaker 3>there is a flavor in crickets that's unfamiliar, and so

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<v Speaker 3>finding that deep fried thing that gets everybody on board

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<v Speaker 3>and gets you more familiar with that flavor, and then

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<v Speaker 3>you're more willing to use that flavor in other areas

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<v Speaker 3>of your life.

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<v Speaker 1>Some other bugs that might make an appearance on menus

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<v Speaker 1>of the future beetles, caterpillars, bees, dead of course, locusts, grasshoppers,

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<v Speaker 1>stink bugs, and perhaps even flies. Those that feed on

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<v Speaker 1>cheese taste like cheese. Hm hmm. Yeah, your old dad

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<v Speaker 1>worn right here has eaten grasshopper tacos graciously prepared by

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<v Speaker 1>lepidopterologist Phil Torus, plus whole menu of other bugs which

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<v Speaker 1>we'll get to later. Just admit it.

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<v Speaker 3>And in terms of the environmental impact, if that is

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<v Speaker 3>motivating you say, maybe you're trying to cut down on

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<v Speaker 3>your red meat consumption, your factory farming, and you want

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<v Speaker 3>to go as you said in one of your talks,

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<v Speaker 3>to eating tiny animals supposed to animals.

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<v Speaker 1>I love that you referred to them as tiny animals.

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<v Speaker 1>You're like, yeah, they are just they're just animals. They're

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<v Speaker 1>just very tiny animals. But if you were to try

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<v Speaker 1>to sketch out the difference between eating one hundred grams

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<v Speaker 1>of insects versus one hundred grams of meat in the

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<v Speaker 1>different environmentally, like what are we talking?

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<v Speaker 3>Oh my gosh. So I always like my I use this.

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<v Speaker 3>Maybe this is my Detroiter in me. Actually I think

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<v Speaker 3>he's my husband who's from Detroit, who.

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<v Speaker 1>Gave me this metaphor.

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<v Speaker 3>Originally is thinking about the scale of the different livestock,

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<v Speaker 3>so cows to pigs toitch against insects, and they're very

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<v Speaker 3>similar to like the fuel efficiency of different vehicles on

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<v Speaker 3>the road.

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<v Speaker 1>So like cows are yours.

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<v Speaker 3>There are very large trucks that are just eating resources

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<v Speaker 3>and you're not, like the turnover on that is awful.

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<v Speaker 3>And then pigs might be your suv, and then you know,

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<v Speaker 3>chickens might be your sedan, and then crickets are your

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<v Speaker 3>smart car, and so it is everything scales with size.

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<v Speaker 3>So the smaller you get, the more efficient those animals

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<v Speaker 3>are converting the feed you give them to converting that

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<v Speaker 3>to energy and nutrients.

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<v Speaker 1>For us, but if we start to dress in tuxes

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<v Speaker 1>and just belly up to all you can eat cricket bufetes,

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<v Speaker 1>will it stay sustainable?

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<v Speaker 3>When we scale up crickets to the level of producing chickens,

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<v Speaker 3>how efficient are they going to be? And that is

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<v Speaker 3>an important question we need to ask, and you know

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<v Speaker 3>the people are working on, but just in general, just

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<v Speaker 3>in them, their physiology is biological beings is more efficient

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<v Speaker 3>than any of the other livestock we eat. Is there

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<v Speaker 3>any flume flam about eating bugs that you would want

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<v Speaker 3>to debunk?

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<v Speaker 1>First and foremost, disease vectors is one.

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<v Speaker 3>People always think that they carry diseases, and they don't

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<v Speaker 3>unless they're exposed to them. When I offer insects to people,

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<v Speaker 3>or the insects I eat are produced at facilities just

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<v Speaker 3>for human consumption. So those facilities are clean to the

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<v Speaker 3>standards of anything, whether you are processing cheese.

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<v Speaker 1>Or vegetables or meat.

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<v Speaker 3>You know, there's a certain standard of cleanliness that we

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<v Speaker 3>have to have in our food production facilities. And so

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<v Speaker 3>as long as you get your insects from there, you

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<v Speaker 3>don't have the contaminants.

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<v Speaker 1>So what insects have you personally eaten and how are they? Yeah,

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<v Speaker 1>oh man.

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<v Speaker 3>I mean I've had crookeds and mealworms the most because

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<v Speaker 3>that's what's farmed here in the US. I've had a

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<v Speaker 3>lot of termites, which are my favorite, but so one.

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<v Speaker 3>They're my favorite because I've had them the freshest besides

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<v Speaker 3>live from the mound. I've had them like straight from

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<v Speaker 3>the mound, boiled for a minute, salted, consumed, and they tasted.

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<v Speaker 1>Just like popcorn. It was delicious.

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<v Speaker 3>But I always like to put this little like asterisk

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<v Speaker 3>caveat is that termites are kind of like mini cows,

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<v Speaker 3>and they produce a lot of methane. And so for

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<v Speaker 3>as delicious as termites are, I really do not ever

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<v Speaker 3>want to see them scaled and produced on a large

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<v Speaker 3>like scaled production for human consumption, because we're just gonna

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<v Speaker 3>run into the same greenhouse gas issues that.

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<v Speaker 1>We do with cows. Why are they so farty.

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<v Speaker 3>It's because of digesting just cellulose dents. Yeah, So it's

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<v Speaker 3>like the when you break down really dense cellulose matter,

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<v Speaker 3>whether it's wood or grass, that's what cows are doing.

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<v Speaker 3>And so it just takes so many levels of digestion

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<v Speaker 3>and the symbiotic relationships with the bacteria that breaks it down,

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<v Speaker 3>So it's really the bacteria and the guts that are

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<v Speaker 3>you know, creating the gases. So yeah, they have a

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<v Speaker 3>very similar diet to cows and so they produce a

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<v Speaker 3>very similar byproduct. Yeah, so maybe those would be at

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<v Speaker 3>the bottom of your bug list. Yeah, so it's like

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<v Speaker 3>they're delicious, but like get them in a marketplace when

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<v Speaker 3>you're traveling. And I had surprisingly added june bug and

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<v Speaker 3>june bugs, and now june bugs are creepy like because

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<v Speaker 3>they're they like hit you in the head and they're

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<v Speaker 3>basically like a little flying helmet like there's a solid right.

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<v Speaker 1>But it was a nice crunched eat. Actually it was

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<v Speaker 1>a very pleasant crunch you eat the shell. Yeah, they

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<v Speaker 1>were whole. Yeah, okay, it's like a soft shell crab.

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<v Speaker 1>Yeah yeah, federl Yeah.

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<v Speaker 3>What about like silkworms or I'm trying to think the

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<v Speaker 3>things I've eaten.

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<v Speaker 1>Silkworm is delicious.

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<v Speaker 3>I've had it mostly in like soups, And what I

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<v Speaker 3>like in that too is if you have bubble tea,

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<v Speaker 3>like to whole like silkworms in the bottom of my

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<v Speaker 3>soup is like getting the bubble in my bubble tea,

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<v Speaker 3>like through the straw so that's to me what silkworm

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<v Speaker 3>larva is.

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<v Speaker 1>Like I hear ants some ants can taste like lemon, yeah,

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<v Speaker 1>and ants the defense mechanisms.

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<v Speaker 3>If they have the formic acid defense mechanism, then you

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<v Speaker 3>get that real tangy, lemony kind.

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<v Speaker 1>Of effect from them. But they're eggs.

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<v Speaker 3>Eskimoles is like a delicacy in Mexico, which are ant eggs,

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<v Speaker 3>and ant eggs are eaten probably everywhere ants are, so

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<v Speaker 3>I know in Southeast Asia they eat ant eggs as well,

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<v Speaker 3>and they're eggs like it's crazy. I've only seen it

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<v Speaker 3>in a video, but they have like a whole like

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<v Speaker 3>frying pan of these ant eggs, and so the ant

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<v Speaker 3>eggs themselves are only you know, half a centimeter in diameter,

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<v Speaker 3>but they fry them up and it turns into like

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<v Speaker 3>one big omelet, like it looks amazingly delicious. And I've

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<v Speaker 3>had them in a dep I've had, you know, and

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<v Speaker 3>they're just kind of savory and interesting texture and they're delicious.

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<v Speaker 1>I mean, the ant eggs are really one of my

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<v Speaker 1>favorite things.

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<v Speaker 3>But the fact that they're eggs, like they cook a

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<v Speaker 3>lot like eggs like kind of blew my mind.

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<v Speaker 1>So nuts there's just a lot of tiny eggs. Yeah,

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<v Speaker 1>you can cook enough of them. You have an omelet.

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<v Speaker 1>Can I ask you some Patreon questions? Yeah? Okay, but

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<v Speaker 1>before we devour those questions, we try not to bug

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<v Speaker 1>you with just a little ad break, which makes it

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<v Speaker 1>possible for us to donate to a charity for every

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<v Speaker 1>Smologies episode, and this week we're tossing some money at Austin,

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<v Speaker 1>Texas based nonprofit Littleherds dot org. And Little Herds educates

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00:14:48.960 --> 00:14:52.159
<v Speaker 1>and empowers communities both locally and globally to support and

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<v Speaker 1>promote the use of insects for food and as feed

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<v Speaker 1>as an environmentally sound and economically viable source of nutrition.

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<v Speaker 1>And since the COVID nineteen pandemic, Little Herds has shifted

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<v Speaker 1>their focus from helping people eat insects to helping people

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<v Speaker 1>eat and combating food insecurity. So they are great. They

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<v Speaker 1>are at littleherds dot org. There's a link in the

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<v Speaker 1>show notes. Thank you sponsors.

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<v Speaker 2>prices very and express.

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<v Speaker 1>Okay, let's let those questions fly.

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<v Speaker 3>Jordan worm, he wants to know highest protein insect, biggest

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<v Speaker 3>bang for the bucket in terms of eating the creepy crawleys.

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<v Speaker 1>Jordan, let's calm knock, yeah, stay away from the sea words.

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<v Speaker 3>Uh So, anything in its more adult phase is probably

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<v Speaker 3>gonna have more protein, and anything in its younger phase,

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<v Speaker 3>like a caterpillar or a beetle larvae, is gonna have

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<v Speaker 3>more fat. Oh so, crickets are gonna be more protein rich,

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<v Speaker 3>more likely than your mealworms, and meal worms are gonna

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<v Speaker 3>be more fat.

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<v Speaker 1>So from buttery to meaty.

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<v Speaker 3>Exactly, just like us as we get sinewy, right exactly.

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<v Speaker 1>Rosaria a Nira wants to know what are the best

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<v Speaker 1>bug recipes.

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<v Speaker 3>Oh, I think that The best thing to do with

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<v Speaker 3>bugs for me to start is to put them in

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<v Speaker 3>a taco. Because in your taco you have all the

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<v Speaker 3>things you already love and are super familiar with, so

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<v Speaker 3>your salsa and your garcamela and your sour cream, and

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<v Speaker 3>so you just toast up your crickets with some chili

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<v Speaker 3>powder a little bit of lime, and you put them

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<v Speaker 3>in there, and it's a wonderful place to start. I've

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<v Speaker 3>had them, yeah, yeah, a good crunch. Yeah, it was

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<v Speaker 3>a great crunch. It's like a bunch of little soft

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<v Speaker 3>shell crabs. Yeah, it was great. Thank you Taurus for that,

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<v Speaker 3>and for adding cricket powder to your Norwegian wedding cake,

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<v Speaker 3>which was I can attest so good. It was dense, chewy, nutty.

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<v Speaker 3>I very much regret not stuffing more of it into

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<v Speaker 3>my purse. Lauren Eckert wants to know, given recent studies

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<v Speaker 3>showing that insect populations are in massive decline in some areas,

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<v Speaker 3>do you think insect protein is still a sustainable option

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<v Speaker 3>moving forward?

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<v Speaker 1>I love that question, and.

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<v Speaker 3>Yes, I do think it is, because if you're focused

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<v Speaker 3>on eating the insects that are farmed for human consumption,

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<v Speaker 3>so the cricket populations at Entimo Farms in Toronto, who's

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<v Speaker 3>producing them. That's not at all affecting kind of global

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<v Speaker 3>ecology and insect loss. So for us here in the

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<v Speaker 3>United States, eating the farmed insects is not a problem.

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<v Speaker 3>Increasing in cassette consumption around the world, where it might

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<v Speaker 3>increased wild harvesting can potentially be problematic. But I don't

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<v Speaker 3>think that's not going to be the reason why insects

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<v Speaker 3>go into decline. It's more of the climate and the

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<v Speaker 3>climate that change that we're inducing or at least contributing to.

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<v Speaker 1>That's the problem. Sophie Couzino wants to know.

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<v Speaker 3>A friend of mine is super allergic to all shellfish

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<v Speaker 3>and claims this means they're probably also allergic to insects.

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<v Speaker 3>Does that make sense? Are they just trying to find

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<v Speaker 3>an excuse not to try eating bugs? And I think

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<v Speaker 3>a lot of people had that question. That's a really

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<v Speaker 3>great question, And truthfully, we always say if you have

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<v Speaker 3>a severe shellfish reaction, you're gonna want to be careful

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<v Speaker 3>around insects. However, I am not sure it's ever triggered

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<v Speaker 3>at least that same severe like anaphylactic response in somebody

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<v Speaker 3>who had a shellfish allergy. The thing is is people

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<v Speaker 3>might have specific insect allergies. So if you're just a

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<v Speaker 3>person who's allergic to everything, you might not want to

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<v Speaker 3>try them, right, you know, because to me there's less

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<v Speaker 3>concern of allergies because we do consume insect parts regularly,

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<v Speaker 3>Like there are insect parts in all of our processed foods.

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<v Speaker 1>We eat any spiders while we sleep, I don't know.

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<v Speaker 3>I may, I'm yes, I'm sure, but like, probably not

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<v Speaker 3>the quantity that people think, Like, I don't think as

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<v Speaker 3>many as the scare tactics say that we do.

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<v Speaker 1>But I could do a whole ten minute aside about

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<v Speaker 1>the research I just did about swallowing spider statistics and

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<v Speaker 1>the conspiracy theories behind it, But it boils down to

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<v Speaker 1>it's a myth. Spiders are terrified of you. They do

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<v Speaker 1>not crawl in your mouth. You should be so lucky

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<v Speaker 1>because free snack. Come on, man. Oh, Greer Nelson has

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<v Speaker 1>a question, how are the bugs that are sold as

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<v Speaker 1>edibles killed? Oh, that's a great question. So the insects

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<v Speaker 1>will be fasted for.

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<v Speaker 3>A while, so they aren't fed, so they then clear

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<v Speaker 3>out whatever was in their intestinal system. So you get

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<v Speaker 3>to get a clean bug, and then most commonly they

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<v Speaker 3>are then frozen. So you put them into a freezing

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<v Speaker 3>chamber freezer I think we call them. Yeah, but you

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<v Speaker 3>put them in a freeze and basically they go into

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<v Speaker 3>a natural state of hibernation. They go into a tour

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<v Speaker 3>poor and then you eat them in there and then

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<v Speaker 3>they will ultimately die. So that is pretty much the

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<v Speaker 3>most common way that they are are killed or are

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<v Speaker 3>slaughtered right now.

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<v Speaker 1>Which when you compare that to mammals and chickens, yeah,

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<v Speaker 1>or do you like the fieldwork aspect? I do?

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<v Speaker 3>And that's kind of what got me into this is

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<v Speaker 3>I always tell people that I'm happiest when I'm dirty,

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<v Speaker 3>Like if I think that's I love, Like if I

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<v Speaker 3>can't shower for the week because I'm camping, like that,

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<v Speaker 3>that's where I'm happiest. So so many microbe friends, so

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<v Speaker 3>many micro friends. Yeah, and then if we're all not showering,

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<v Speaker 3>we don't all realize we smell, so it, you know,

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<v Speaker 3>just acclimate, the acclimate, the herd.

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<v Speaker 1>Yeah.

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<v Speaker 3>What is the best thing about your job? What do

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<v Speaker 3>you love so much? Or about entomophagy as repelat right?

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<v Speaker 3>The best thing I love?

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<v Speaker 1>My favorite thing that's.

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<v Speaker 3>My favorite thing about what I do about entomophagy anthropology

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<v Speaker 3>is the fact that I get to teach it.

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<v Speaker 1>I love talking about it.

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<v Speaker 3>I love teaching my students, love giving public talks. But

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<v Speaker 3>I love being able to do so much science outreach

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<v Speaker 3>and science communication on both human evolution and on food

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<v Speaker 3>sustainability and across cultural issues and biases. Like I hit

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<v Speaker 3>all of these issues that to me are so important

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<v Speaker 3>with just this little topic of eating bugs, very tiny animals.

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<v Speaker 3>You're really great at what you do. This is one

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<v Speaker 3>of my favorite interviews. Yeah, thank you so much.

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<v Speaker 1>I'm now I'm slightly hungry for cricket, right, I am,

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<v Speaker 1>yes so much. Oh you're welcome. Okay. So you can

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<v Speaker 1>find doctor Julie Lesnik at intomoanthro dot org. More links,

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<v Speaker 1>of course always in the show notes and at aliward

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<v Speaker 1>dot com. Ologies is on Twitter and Instagram at ologies

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<v Speaker 1>I'm at ali Wards with one L on both. For

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<v Speaker 1>ologies merch like hats and toats and shirts and pins

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<v Speaker 1>and beanies, you can go to ologismerch dot com. You

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<v Speaker 1>can also tag your photos of you in your merch

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<v Speaker 1>with ologies merch on Instagram and then I creep those

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<v Speaker 1>pictures and I repost them. Thank you to everyone who

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<v Speaker 1>makes these Smologies episodes possible, including Zegrodriguez, Thomas Mercedes Maitland,

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<v Speaker 1>and Jared Sleeper of mind GM Media. And to keep

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<v Speaker 1>this short and sweet, there's more credits in the show

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<v Speaker 1>notes and more episodes of smologies or at alleywar dot

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<v Speaker 1>com slash ssmologies. There's a link to that in the

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<v Speaker 1>show notes. All free, all kid friendly, pass it on,

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<v Speaker 1>and before I go, I always give you a piece

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<v Speaker 1>of wordly advice, and this week it is if there

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<v Speaker 1>is a chore you don't want to do, set a

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<v Speaker 1>timer and see how fast you can do it, and

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<v Speaker 1>then the next time you do it, you'll know how

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<v Speaker 1>fast it is going to take to get done. It's

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<v Speaker 1>a lot faster than we think usually, and you can

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<v Speaker 1>try to beat your last time. And hint, this works

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<v Speaker 1>for grown ups. Two. A few weeks ago, Jared I

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<v Speaker 1>both walked past a basket of clean laundry for a week,

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<v Speaker 1>just kept walking past it because we didn't want to

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<v Speaker 1>fold it. And then we decided to time it and

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<v Speaker 1>it took us six minutes to fold it, so we

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<v Speaker 1>spent a week. A week has ten thousand and eighty minutes.

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<v Speaker 1>We spent a week dreading a six minute task, So

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<v Speaker 1>maybe next time it'll only take us five minutes and

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<v Speaker 1>forty five seconds. Who knows, But until next time, smologites

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<v Speaker 1>ask smart people whatever questions you like. Okay, bye bye sledges,

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<v Speaker 1>smolish college schology knowlogies
