Bugs are the future of food, according to Daniella Martin, from waxworm taco filling to chirp chips to fried shrimp (or, fried sago grub that tastes like shrimp). Plus, Serious Eats founder Ed Levine gives us an inside look at how to start a food media empire; Alex Aïnouz investigates the art and science of making mozzarella; and we share our recipe for Barbados Grilled Fish with a local hot sauce.For this week's recipe, Barbados Grilled Fish, visit: https://www.177milkstreet.com/recipes/barbados-mahi-mahi-spicy-grilled-fishMilk Street Radio Listener Survey:Visit http://177milkstreet.com/radiosurvey to fill out our listener survey and enter for a chance to win a $100 gift card at the Milk Street online store.This week's sponsor:Learn about Red Boat and find recipes at https://redboatfishsauce.com. Enter code MILK during checkout for free shipping. Hosted on Acast. See acast.com/privacy for more information.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related