1 Would you eat this wholesome, organically raised, low calorie, high protein snack?
2 Grasshoppers come dried, not alive. At least you can skip figuring out that part.
3 Chef Julian Medina of NYC's Toloache restaurant cooks them in a spicy seasoning mix that includes lemon and pickled jalapeños.
4 In a taco, with some guacamole, I have to say, not so bad!
Let it never be said that Terri and I will not take a dare. We talked about this article in the Wall Street Journal last week, praising insects as the meat of the future: sustainable, cruelty-free, low calorie, nutrient dense, and loaded with protein. Our listeners emailed and demanded an on air taste test. So here it is, Terri on video and photos of our tasty snacks courtesy of Chef Julian Medina of New York's Toloache restaurant.