Zachary Lee+FollowCrunchy Grasshoppers: A Protein-Packed Snack You Need to TryFirst, make sure your grasshoppers are fresh and clean. Remove the wings and legs for a better texture. Bring a pot of water to a boil and toss the grasshoppers in for about 2 minutes. This step helps kill any bacteria and makes them safe to eat. Drain and pat them dry. Heat a skillet with a little oil, then fry the grasshoppers until they’re golden and crispy—usually just a few minutes. Season with salt, chili powder, or lime juice for extra flavor. They’re crunchy, high in protein, and honestly, pretty tasty. People in Mexico and Uganda have been enjoying these for ages, and I think more folks should give them a shot! #EdibleInsects #ProteinSnack #SustainableEating #Food #Cooking10Share
Vincent Perry+FollowWhy Tomatoes Might Cost More SoonHeads up, tomato lovers! Italian farmers are having a tough time planting this year’s crop thanks to weird weather—think cold snaps and too much rain. That means fewer fresh tomatoes and pricier pasta sauce at the store until late summer. If you notice empty shelves or higher prices, blame Mother Nature. Pro tip: When shopping, look for brands that talk about sustainability—they’re working hard to keep your favorite foods on the table, no matter the weather. #FoodPrices #ClimateImpact #TomatoShortage #SustainableEating #GroceryHacks #Business30Share
Edward Parrish+FollowCould Beans Be the Future of Protein?Did you know scientists are saying lentils, fava beans, and chickpeas might be the answer to our protein needs? With meat and dairy causing a huge chunk of greenhouse gas pollution, experts are pushing for more plant-based options. Not only are these crops better for the planet, but they’re also more resilient for farmers dealing with wild weather. Imagine swapping out your usual protein for something that’s good for you AND the earth! Would you make the switch? #SustainableEating #PlantBased #ClimateAction #FoodFuture #Health30Share
Ryan Horne+FollowMillet Bread Might Be the Future?!Wheat shortages got you worried? Scientists just found that swapping in up to 20% pearl millet flour for wheat in your bread doesn’t mess with the taste—and it’s way more drought-resistant. They even used fermentation to make millet more nutritious! This could be a game-changer for bread lovers, especially with climate change messing up wheat crops. Would you try millet bread if it tasted the same? #FoodInnovation #ClimateSmart #BreadLovers #SustainableEating #Food10Share
