Chefs Make a Tasty Case for Eating Bugs

“The Plate,” National Geographic • June 3, 2016

The aperitif cocktail was mealworm puree syrup, shaken with bitter Aperol, fresh lemon juice and ice, topped off with Cava and a strip of lemon zest. Verdict: Tasty, with a slight silkiness from the worms’ fat content.

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