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      Wine And Bugs Pairing With Bugible

      This ain’t your old campfire meal. We had a palette-bending experience with Bugible as she introduced us to the world of bugs (each paired with a glass of wine to ease the societal norm)

      Menu items included:
      Sauv Blanc – Chirps + Queen Weaver Ants
      Chardonnay – Bamboo Worms + June Beetles
      Pinot Noir – Shield Bugs + Bbq Mealworms
      Cab Sauv – Grasshoppers + Sago Grubs
      Bubbly – Chocolate Silk Worms + Honey Mustard Crickets

      “Insects take 12x less food than cows, produce 100x less CO2, take 1000x less water to raise, and can be grown anywhere.

      Not only are insects healthy for the environment, but they are packed with nutrients for us as well. If we compare 100g of crickets to 100g of beef, crickets have 2-3X more protein; more calcium, iron, vitamin a, fiber, potassium; an ideal omega 3 to 6 ratio; and all 9 essential amino acids.”

      Bugs aren’t the only solution to our global food challenges, but they’re a BIG part of it. And they’re certainly a provocative way to steer the conversation back to the facts: what we eat impacts our bodies and the environment. To have a big impact on the future… it’s time to think smaller.”

      -Bugible

      After studying public health at Yale University, Aly Moore went on to found and scale startups in the entertainment and technology spaces. To stay connected to her passion for public health, she started a blog called Bugible.com (blog) to support the growing insect agriculture industry that captivated her heart. Since 2012, Bugible has grown a cult following on Instagram and evolved into a strategic consulting and public advocate platform to educate broader audiences with sensational events like Bug & Wine Pairings, Bug Dinners, & Bug Cooking Classes. Since, Bugible has become the leading PR authority for the insect agriculture industry, appearing on Netflix’s Bill Nye, Food & Wine, Forbes, & others. Today, Bugible focuses on continuing to spread awareness about other sustainable and nutritious potential of bugs through collaborations with institutions of all kinds from the International Culinary Center, Yale University, Parks & Recreation Districts, or even the Girl Scouts of America.

      More photos on Facebook

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