Insect Ice cream – would you try it?

Insect Ice cream – would you try it?

 

Gourmet Grubb is a Cape Town-based business that has made international headlines for producing ice-cream made out of insect milk. The name EntoMilk™  comes from the term entomophagy, which is the practice of eating insects. The milk is made from sustainably farmed insects, specifically Black Soldier Fly Larvae. Needless to say, this is considered to be significantly more environmentally friendly than the traditional farming of dairy cows. We chat to the product developer, Leah Bessa.

Shop online HERE

Follow GourmetGrubb on   instagram_logo here

Vocabulary chunks to learn from video :

  • Has made its way on international news sites
  • Co-founder and head product development
  • Full of nutrients made from insect larvae
  • Can you used as a milk alternative
  • Take us through the process
  • Insects as an alternative source of protein
  • It has been quite a journey
  • At the beginning
  • It’s very fatty
  • So delicious
  • We worked on the experiments
  • EntoMilk™  ice-cream
  • We use only raw ingredients
  • No preservatives or stabilizers
  • Alternative protein sources
  • The population is grown at such a rapid rate
  • Conventional farming can’t keep up
  • Without producing green house gases
  • Land space
  • A multi step approach
  • One of the many options
  • Now it’s time to put the EntoMilk™  ice cream to the test
  • This is really good
  • We want to expand our production
  • Shipping ice cream is not as easy as one would think
  • Corporate events
  • We are catering to people’s wants and desires

 

black_soldier_fly

Advertisements
Open your eyes back to nature

Open your eyes back to nature

[The Great Big Story]

Culinary Artist, James Gop, has dedicated his life to embracing local foods, open fires and the vast beauty of the Berkshire Mountains. Mother Nature, to Gop, is a giant grocery store full of endless possibility. To celebrate the chef’s refreshing take on what it means to be an artist/explorer/chef in today’s world, Coors Light is enabling James’ next masterpiece: a sumptuous feast that showcases his top dishes, using hand-picked ingredients from the surrounding flora and fauna.

Follow James on instagram_logo  HERE

Vocabulary chunks to learn after watching the video
  • Walk around in the woods
  • Curious nature
  • Culinary artist
  • More often than not
  • Later this week
  • Building a menu
  • Native species
  • The growing seasons are short
  • He never stops
  • It’s very inspiring
  • Continue to be better
  • My artistic expression
  • A seventeen-hour day
  • Sauté them in a lot of butter and a lot of salt
  • Little red berries
  • To forever change your lives today
  • Being here, present
  • Weeds and grasses
  • An edible grocery store
  • Exposing them to something they’ve never seen
  • Foraged pine bark
  • Whole-wheat flour
  • Making time
  • Be part of this experience
  • Open your eyes back to nature
  • Giving us the opportunity to tell our story
Cook with your soul and spirit

Cook with your soul and spirit

great big story

Mexico’s Zapotecs are an indigenous community living in Oaxaca, Mexico. Before Spanish colonization, Zapotecan civilization was a thriving epicenter of food, culture and tradition. Today, chef Abigail Mendoza is on a mission to keep those traditions alive by cooking the food of her ancestors. All the dishes she cooks—including pre-hispanic mole, stuffed chiles with Oaxaca cheese and atole—are made using ancient techniques. Recognized by the world’s best chefs for her dishes, she hopes to keep the food of her ancestors alive and thriving.

Vocabulary chunks to learn from video

  • An indigenous group
  • Pre-colonial era
  • Keep their traditions alive
  • She has become world-famous
  • Keeping the traditional ways of cooking alive
  • A Corn-based sauce
  • She cooks chilies directly on coals
  • Foods that were eaten thousands of years ago

Map of Oaxaca :

map of mexico

Dive into the oven

Dive into the oven

Great Big Story

Shotis puri is a traditional Georgian bread, usually served with every meal. Baking the bread, however, can get a little extreme. For a new baker interested in venturing into the world of shotis puri, be prepared to dive headfirst … literally. The bread is baked in a tonir—a deep, clay oven onto which the unleavened dough is stuck. After the bread has been baked, bakers must dive headfirst into the hot, hot oven to retrieve their goods. No one knows the process better than Skhirtladze Davit. For the past 16 years, he’s been enduring the heat, all for the love of bread.

Vocabulary Chunks to learn from video :

  • A bread maker
  • In the making of this video
  • As you can probably gather
  • Armenia
  • Not your average bread maker
  • Bread oven
  • It translates to bread
  • It is essential
  • Turned up to the highest level
  • A salt based liquid
  • As close to the fire
  • As if diving into
  • Is just a part of the job
  • Intense enough
  • The end result
  • With a salty twist
  • That is eaten on special occasions
sweet !

sweet !

Woolworths SA

Everyone loves a good potato salad, but every now and again you want to mix it up a little. Introducing a fresh, new take on the golden oldie: it’s sweet (we’re using sweet potato); it’s herby (hello, salsa verde) and it’s hot (as in actually warm, so perfect for winter). Meet your new winter (and braai!) staple.

Show stopper winter warmer salad:

* We used Kara orange sweet potatoes, but any sweet potato would work well here, including the Kara purple and white sweet potatoes, the ridiculously delicious Beauregard sweet potatoes, our organic sweet potatoes and the new baby sweet potatoes.

Boil 6–8 Kara orange sweet potatoes until tender. To make the herby salsa verde dressing, combine 4 garlic cloves, chopped and braaied (or fried) in 2 tablespoons olive oil, 2 teaspoons red wine vinegar, 1 tablespoon Dijon mustard, 5 chopped anchovy fillets, 15 g chopped Italian parsley, 10 g chopped mint, 10 g chopped basil and the juice of half a lemon. Give it a good stir and set aside. Tear the sweet potatoes into bite-sized pieces and spoon over the green herb dressing. Don’t be shy! [Woolworths]