The current issue of The New Yorker features a story by Dana Goodyear on the subject of eating bugs.”Ounce for ounce,” writes Goodyear, “many have the same amount of protein as beef—fried grasshoppers have three times as much—and are rich in micronutrients like iron and zinc.” Who knew? The piece, titled—what else—”Grub” is illustrated by [...]
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