Louisville Magazine

SEP 2016

Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.

Issue link: http://loumag.epubxp.com/i/718671

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Page 77 of 108

LOUISVILLE MAGAZINE 8.16 75 THE DISH Curious, I called around Louisville seeking cricket flour. Everyone thought they heard me incorrectly — "You said cricket flour?" Nobody I contacted had it. Success arrived just north of Cincinnati at Jungle Jim's International Market. A friend's dad loaded me up. And then some. I got a two-pound bag of crick- et flour ($40! Eating responsibly isn't cheap), Bugapoop Tea (which comes from the feces of the grain moth), a box of salt-and-vinegar crickets and salted mealworms. The tea remains unopened. The salted mealworms made it into my hand before I wimped out. The salt-and-vinegar crickets may become a gag gift. On a recent Friday afternoon, I recruit- ed my three-year-old daughter to help in my bug-baking adventure. We decided on cricket flour banana bread, recipe courtesy of the San Francisco Chronicle. Upon cutting open the bag, she instantly crinkled her nose. "What's that smell?" she asked. It took me a moment. Then, it hit me. Fish food. The flour smelled like fish food. Perhaps extra banana could mask the taste that surely wouldn't escape that scent. I mashed an extra banana into the dark brown goop. "Is it chocolate?" my daughter asked wistfully. No, child. Not even close. I encouraged her to go play upon peeking in on the baking loaf — a spongy, fish-smelling mess. Only my dog showed interest in it. Apparently I messed up. Cricket flour is a misnomer, an NPR story later informed me. Ground-up crickets alone do not a good replacement flour make. Cricket flour used in baking is often a blend of cricket flour, cassava flour and coconut flour. (A company called Bitty Foods has the market cornered.) The following day I attempted my own blend of two flours (whole wheat and cricket) in pancakes. Drenched in syrup, anything can taste good, right? My husband left his stack untouched. My daughter took a bite, gave me a suspicious look, then a half-smile. "They're good," she decided. I certainly don't want these global- food-supply-saving creatures to sit unused in my cupboard. But at this point, I have two pounds of pulverized crickets that will continue to eat away at me until I can figure out how to consume them. — Anne Marshall givelocallouisville.org ypal.org/connect

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