At Linger restaurant in Denver, a chef tosses black ants with white rice and tops a wok-fried heap of vegetables with diced crickets and grasshoppers. The result — a dish called Sweet and Sour Crickets — stands out on the restaurant’s menu of crepes, wraps, duck bao buns and pork belly. There’s an entire industry that wants to see more dishes like this. The burgeoning edible insect industry churns out protein bars, pastas and chips made from insects — most notably crickets.
2019 food trends: Cricket powder, edible insect start-ups spark love for bugs
