Crickets by Flickr/William Neuheisel Ant larva by Lauren Villagran
Baltimore's next steps: transportation, energy, green building, foodif Baltimores planning director has his way,
dozens of angry ants were scuttling furiously around the top of an anthill when a young Irish chef named Trevor Moran said,
and let the tiny ants rush to the attack, climbing onto my skin and pricking me with their minuscule pincers.
A couple of times a week from spring through fall, Moran and a Danish colleague, Thomas Paulsen, forage for ants for Noma, the Copenhagen restaurant where they work (often named the world's top table by food critics
the Brazilian chef Alex Atala showed up with Amazonian ants to try. Redzepi said the taste was explosive
while foraging for herbs, Moran met a Danish schoolteacher who had been serving local ants to his students,
In the spring of 2012 he added Danish ants to his tasting menu, served live,
Right now, these three ants we've found are making our food better. And ants are only the beginning--the earth hosts at least 1
900 species of edible bugs just waiting for a creative hand in the kitchen. Every morning before work, Redzepi stops in at the Nordic Food Lab, a roomy houseboat docked in the harbor steps from Noma.
They're not flavor-rich like ants. But they are protein-rich so the flavor comes from fermenting.
The Danish wood ants, for example, are milder in spring and sweeter in summer. Sometimes when they have eaten just,
The ants have become an ingredient in two new dishes at Noma, ground into paste with a bit of thyme oil as a binder (and less recognizable than when served alive).
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