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Posted Thu May 29 2008: from TIME:
Eating bugs
The very qualities that make bugs so hard to get rid of could also make them an environmentally friendly food. "Nature is very good at making insects," says David Gracer, one of the chefs at the Richmond festival and the founder of future bug purveyor Sunrise Land Shrimp. Insects require little room and few resources to grow. For instance, it takes far less water to raise a third of a pound (150 g) of grasshoppers than the staggering 869 gal. (3,290 L) needed to produce the same amount of beef. Since bugs are cold-blooded invertebrates, more of what they consume goes to building edible body parts, whereas pigs and other warm-blooded vertebrates need to consume a lot of calories just to keep their body temperature steady.
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