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Did you know that maintaining livestock generates more of Earth’s greenhouse gasses than does transportation? These greenhouse gasses are a major contributor to global climate change. But don’t bug out! Insects are the most eco-friendly meat. At MCM, we’ve been looking at how choosing insects over beef and pork greatly reduces greenhouse emissions.
Try some bug grub—Timone- and Pumbaa-style—at two upcoming MCM events. Edible Insects, on March 8th from 2:30-4, will feature a Bug-ffet serving Watermelon and Water Bug Surprise, Larval Latkes, and Sweet and Sour Silkworms. Arrive early and help out with the cooking!
On March 29th MCM will host our second annual Sustainability Sideshow and yes, there will be bugs. Step right up to enjoy eco-friendly wines, dine on bugged and non-bugged foods, and discover the fun of being green. The fundraiser supports MCM, Sustain Dane, and the Great Green Fund. It’s a 21+ event that lasts from 7:00 to 11:00 p.m.
Sample sustainability at home with one the favorite bug recipes served on our rooftop—Cricket Brownies! One brave sampler even commented that they were “no different than Betty Crocker.”
2 ¼ cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
¾ cup sugar
¾ cup brown sugar
1 tsp. vanilla
1 12-ounce pkg. chocolate chips
½ cup dry-roasted chopped crickets*
Preheat oven to 375 degrees Fahrenheit.
In saucepan heat 1 12-ounce pkg. chocolate chips until melted. Or melt in small bowl in microwave.
Dip dry-roasted crickets into mixture and lay flat on drying pan or plate.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy.
Beat in eggs.
Gradually add cricket flour mixture and mix well.
Stir in chocolate covered crickets.
Drop by rounded measuring teaspoonful onto ungreased cookie sheet.
Bake for 8-10 minutes.
*Dry roasted crickets can be found from various venders online such as this one.