From the PBS science series NOVA, a biweekly podcast digging into the science behind the headlines. Alok Patel takes you behind the scenes with the people—scientists, engineers, technologists, mathematicians and more—working to understand our world. Now it's more critical than ever to distinguish fact from fiction and find science-based answers to the most pressing questions of our time.
Subscribe, and learn more by visiting pbs.org/novanowpodcast.
From the PBS science series NOVA, a biweekly podcast digging into the science behind the headlines. Alok Patel takes you behind the scenes with the people—scientists, engineers, technologists, mathematicians and more—working to understand our world. Now it's more critical than ever to distinguish fact from fiction and find science-based answers to the most pressing questions of our time.
Subscribe, and learn more by visiting pbs.org/novanowpodcast.
You may think of insects as creepy-crawly pests. But for at least 2 billion people on the planet, they’re a source of nourishment. Entomophagy, the practice of eating insects, has been around for thousands of years. But it isn’t a global practice today; cuisine in Europe and the U.S. tends to exclude insects. Could that change? The culinary case for insects is a compelling one—but it’s not the only one. A 2013 UN food and agriculture report proposed insect consumption as a possible solution to global food insecurity and a mitigator of climate change. Lately, efforts by scientists and entrepreneurs have pushed this agenda forward. To learn more about edible insects and what it might take for insects to take a more prominent place on people’s plates, Dr. Alok Patel speaks with two entomologists and tours a Bay-Area based company specializing in protein-packed insect-based treats.