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Conferences: Entomophagy
Conferences: Entomophagy
People are often reluctant to the idea of eating insects. This wariness is often coming from our misunderstanding of the insect world in general. Their awkward and wacky physics also contribute to their bad reputation. Discover how and why introducing insects in your food.
- Lenght: +/-1h30
- Languages ; English, French, Spanish.
- Tasting: included.
- Cost: request a quote
School visits; Breed your own mealworms in class
Curious by nature, kids have the open minds and the interest for learning more about breeding and eating edible insects.We offer workshops adapted to different academic levels (primary, highschool and college). For primary school classes a small breeding kit is left in the classroom for about a month in order for the students to take care of and be able to observe the different stages of mealworms’ life.
- Length: 1h
- Languages; French, English and Spanish
- tasting; Not included
- Cost: request a quote
Goûtez.
Savourez.
Adoptez !
Easy to incorporate in your food.
Easy to incorporate in your food.
Requires 200 x less space than beef
Requires 500 x less water than legumes
Contains the 9 essential amino acids
Requires 12 x less feed than beef
Parcourez de délicieuses recettes qui intègrent le ténébrion comme ingrédient nutritif clé!
About us
22 October 2021
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August 27, 2019
Entomoculture in full development
FOOD. Forced to give up a job she loved for a medical reason, Anita Légaré, who had previously traveled a lot
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Help us build a community of passionate people by following us on social media. You will learn more about entomophagy and how to use insects in your cooking! Stay tuned for upcoming promotions and events.
After studying tourism at ITHQ, Anita went on an adventure around the world. Curious by nature, she tried all sorts of ethnic dishes and foods including insects. Loving mixing with cultures and learning about their respective culinary worlds, she also made sure she would cook ‘’the real stuff’’ with the locals anywhere she went. 15 years later, back in her hometown, she read a report from the FOA (2013) that confirmed insect protein being a solution for a sustainable food. She then started to breed mealworms and integrate them into her many culinary experiments
Anita