JOINING US, AS ALWAYS.
>> THANK YOU, TUCKER.
>> Tucker: SO WHAT IS THIS NEW
BUG FOOD GOING TO LOOK LIKE?
WELL, HERE IT IS.
>> MY NAME IS SETH JOSEPH,
EDIBLE INSECT AMBASSADOR AND WE
WANT TO RAISE AWARENESS AND
APPRECIATION FOR SUSTAINABLE FORMS OF PROTEIN.
FORMS OF PROTEIN.
HOW CAN WE SUSTAINABLY FEED THE
GROWING POPULATION AROUND THE
WORLD?
AND IT DOESN’T SUGGEST THAT WE
WANT TO GET RID OF ANYTHING.
HOW DO WE ADD SOMETHING TO OUR
DIETS AND MAYBE LOOK TOWARDS THE
PAST FOR SOLUTIONS TO THE
FUTURE.
THEY’RE INCREDIBLY NUTRITIOUS.
THEY’RE SUSTAINABLE. BUT, MOST IMPORTANTLY, THEY CAN
BUT, MOST IMPORTANTLY, THEY CAN
BE PREPARED ABSOLUTELY
DELICIOUSLY.
>> Tucker: SO AS LONG AS WE’RE
SWITCHING FROM RIB EYE TO
CICADAS WE MIGHT AS WELL MAKE IT
GOOD.
CHEF JOSEPH IS TRYING TO DO
THAT.
HE’S THE EXECUTIVE DIRECTOR OF
BROOKLYN BUGS, AN ORGANIZATION
THAT WITHOUT ANY SHAME AT
ALL-PRO MOATS BUG FOOD.
HE JOINS US ON SET NOW.
CHEF THANK YOU SO MUCH FOR
COMING ON.
>> THANK YOU SO MUCH FOR HAVING
ME.
>> Tucker: WE’RE ASSUMING
LEAVING POLITICS ASIDE WE’RE
ASSUMING FOR THIS SEGMENT THIS
WILL BE INEVITABLE WE’RE GOING
TO BE EATING BUGS MIGHT AS WELL
MAKE THE BEST OF IT AND YOU HAVE
DONE THAT.
WHAT KIND OF BUGS DO YOU COOK.
>> I COOK WITH A LOT OF
DIFFERENT INSECTS AND REALLY
CRICKETS ARE LIKE A REALLY GOOD
GATE WAY BUG IF YOU WILL.
>> Tucker: AND I WILL.
>> WELL, ONE OF THE REALLY BIG
REASONS THAT WE LOVE TO
HIGHLIGHT THIS IS THAT IT’S SO
FUN.
>> Tucker: YES.
>> IT’S DELICIOUS.
WE CAN TALK ABOUT SUSTAIN
ABILITY AND EVERYTHING BUT IF IT
DOESN’T TASTE GOOD IT WON’T BE
SUCCESSFUL.
>> Tucker: I AGREE COMPLETELY I
DON’T KNOW WHAT’S IN A WHEAT
THIN BUT I’LL EAT THEM.
ANY BUG YOU WON’T PREPARE AS A
BUG THAT’S TOO FAR FOR YOU.
>> I ONLY WORK WITH BUGS THAT
ARE SCIENTIFICALLY PROVEN TO BE
EDIBLE FOR HUMAN CONSUMPTION.
AND, YOU KNOW, BIG PARTS, HOW
CAN WE REIMAGINE EDIBLE INSECTS
AND IT’S NOT SOMETHING WE’RE
TRYING TO FORCE ON ANYBODY, IT’S
JUST LIKE ONE OPTION THAT WE
HAVE TO CONSIDER AS A FOOD
SOURCE.
>> Tucker: RIGHT.
SO BEFORE WE GET INTO WHAT YOU
PREPARED TODAY, I THINK EVERYONE
HAS THE SAME QUESTION IN MIND.
WILL COCK ROACHES BE ON THE
MENU?
ARE THEY EVER PREPARED, COCK
ROACHES?
>> YOU KNOW, ALL THE INSECTS
THAT ARE -- THAT WE USE ARE FARM
TO HARVESTED SPECIFICALLY FOR
PUGH MAN CONSUMPTION AND COCK
ROACHES MAY BE ON THAT LIST BUT
I, PERSONALLY, DON’T REALLY
THINK THAT WE’RE READY FOR COCK
ROACHES JUST YET.
>> Tucker: GOOD YOU SPEAK FOR ME
WHEN YOU SAY THAT, I’M NOT
READY.
WHAT IS THAT?
I GO RIGHT TO THE --
>> I WANTED TO BRING SOME SWEET
AND SAVORY.
AND SO HERE WE HAVE CRICKET CAR
MALL POPCORN AND CRICKET
CHOCOLATE -- CHOCOLATE COVERED
CRICKETS AND ALSO CRICKET
BURGER.
>> Tucker: CRICKET BURGER.
>> YEAH.
>> Tucker: I’M GOING TO START
SLOWLY, CHILD WOOD WITH THE
CHOCOLATE COVERED CRICKET.
DO YOU MIND IF I EAT THAT?
>> NO.
>> Tucker: THAT IS CHOCOLATE
COVERING A CRICKET.
>> YEAH.
>> Tucker: WHAT PART OF THE
CRICKET.
>> THE ENTIRE -- WELL, THE LEGS
ARE TAKEN OFF BUT PRETTY MUCH
THE ENTIRE CRICKET.
>> Tucker: INCLUDING THE LOINS.
>> THE LOINS ARE INCLUDED IN
THAT PIECE, YEAH, THAT’S RIGHT.
>> Tucker: THAT’S DELICIOUS.
>> I LOVE YOUR WILLINGNESS TO
TRY THIS BECAUSE IT’S REALLY
JUST LIKE A PSYCHOLOGICAL THING
TO SEPARATE -- THIS ISN’T A
CRICKET HOPPING AROUND ON THE
GROUND, IT’S A CRICKET THAT WAS
FARMED AND HARVESTED.
>> Tucker: I’LL PUT ANYTHING IN
MY MOUTH CHEF.
I HAVE NO LIMITS.
>> THAT’S A CRICKET CARAMEL
POPCORN.
>> Tucker: OKAY.
>> WE HAVE CRICKETS IN THERE.
IF WE COULD JUST THINK ABOUT
PRESENTING THIS AS FOOD THAT WE
ALREADY RECOGNIZE, WE COULD HAVE
EXTREME DISHES THAT HIGHLIGHTS
LIKE SUPER BUG IFIED.
SO I’M JUST TRYING TO GIVE
PEOPLE OPTIONS NOT FORCE THIS ON
ANYBODY.
>> Tucker: I GET IT.
>> IF YOU YOU WOULD LOVE TO TRY
IT I WOULD LOVE TO SHARE IT WITH
YOU IF YOU DON’T I’M FINE WITH
THAT.
>> Tucker: I WOULD EAT CHOCOLATE
COVERED CRICKETS ALL DAY.
>> LET’S TAKE THAT TO THE BANK.
>> Tucker: I’M NOT GOING TO EAT
THIS RIGHT NOW FRANKLY IT’S TOO
EARLY IN LOS ANGELES FOR ME BUT
CAN YOU TELL ME WHAT THAT IS?
LOOKS LIKE A HAMBURGER.
>> YEAH, THAT’S A CRICKET BURGER
THAT WE FORMULATE.
IT’S NOT 100% CRICKET LIKE A
BEEF BURGER BECAUSE WE NEED TO
FILL IT WITH OTHER THINGS TO
GIVE IT THE FEEL AND TEXTURE OF
A REAL BURGER.
>> Tucker: CAN YOU BE MORE
SPECIFIC?
>> WE USE SOY AND ONIONS AND
GARLIC AND LEAST AND IT REALLY
JUST KIND OF LIKE GIVES IT LIKE
A NICE MOUTH FEEL AND FLAVOR.
>> Tucker: I’M GOING TO SMELL IT
AND THEN NIBBLE ON IT.
>> OKAY.
YOU KNOW WHAT?
IF EATING TOGETHER KIND OF
HELPS.
>> Tucker: YOU KNOW WHAT?
I TRUST YOU SO MUCH --
>> FOR GET THE MORNING TIME.
>> Tucker: YOU’RE THE FIRST BUG
CHEF I EVER MET I’M JUST GOING
TO GO AHEAD AND DO IT.
>> THANK YOU, YEAH.
BUG APPETITE.
>> Tucker: THAT’S NOT BAD AT
ALL.
ROUGHLY HOW MANY CRICKETS PER
BURGER WOULD YOU SAY.
>> IN THIS BURGER IT’S MOSTLY
THE POWDER THAT I USE AND EACH
ONE HAS PROBABLY LIKE ABOUT ONE
TABLESPOON WHICH IS 1-2
TABLESPOONS OF CRICKET POWDER.
>> Tucker: AND HOW MANY CRICKETS
DOES THAT REPRESENT?
>> THAT I’D HAVE TO GET BACK TO
YOU ON.
I DON’T KNOW EXACTLY HOW MANY.
>> Tucker: I ASSUME THEY’RE
HUMANELY KILLED.
>> YEAH.
>> Tucker: I’M NOT GOING TO ASK
FOR DETAILS ON THAT.
OKAY.
CHEF, IF ANYBODY CAN SELL THIS
COUNTRY ON BUGS, IT’S YOU AND
WE’RE GRATEFUL THAT YOU TOOK THE
TIME TO SHOW US OUR FUTURE AND
I’LL SAY FOR THE CRICKET CORN,
IT’S EXCELLENT.
>> YOU KNOW THANK YOU SO MUCH
ABOUT SHARING THE WORK WE DO.
I THINK WHETHER PEOPLE LIKE IT
OR DISLIKE IT, IT’S IMPORTANT
JUST TO GIVE PEOPLE THE OPTION
AND SO THAT’S REALLY WHAT I’M