Daniella Martin is the host of a web-based show called Girl Meets Bug, which tries to show viewers just how eco-friendly it is for people to eat insects and worms.
Daniella’s fascination with eating bugs began 10 years ago, while she was doing anthropological work in Mexico. She discovered the Maya used to eat a variety of creepy crawlers, and while feasting on a small bag of chapulines (dry-roasted grasshoppers with lime and chili) in Oaxaca, she noticed street kids gathered around her table and started eating the bugs off the table. This inspired Daniella to dig deeper into the history of insect eating and upon conducting some research she found 80% of the world’s cultures eat bugs.
Ms Martin says “the day that I was introduced to edible insects changed everything” so she decided to become “an edible insect advocate.” She’s eaten dozens of insect varieties so far, and says each of them has its unique taste and texture, but has a long way to go if she wants to experience all the 1,500 types of edible insects currently known to man. “It’s just about culture, you know, thirty years ago, sushi was considered to be very strange…honestly, I think of it as a cultural matrix that’s in our minds and I don’t know what it’s going to take to change American minds,” Martin says about Americans fear of insects, and adds that all bug cuisine needs is good marketing.
On her Girl Meets Bug blog, on her cooking show, and in podcasts, Daniella Martin tries to convince as many people to give insect eating a chance and offers four main reasons: insects are eco-protein, which means they are the most efficient protein type on the planet because they are at the bottom of the food chain, they are actually cleaner than most meat, they’re easy to cook, and they taste great. I’m just going to take her word for it on that last one…