Weaver Ant: Tansha Vohra

Entomophagy: the practice of eating insects. "Over two BILLION people regularly include insects in their diet, not as a last resort."

After Tansha shares how her journey around insects as a food source began, she briefly explains the cultural nuances around insect eating in India. She talks about how she learned to find and harvest various insects in her home city of Bangalore. We get to hear what creatures are in her fridge and how they are incorporated into all kinds of recipes, alongside her peers who are also interested in entomophagy (we added a few of those mentioned, but will add the rest ASAP!). 

Tansha is currently experimenting with an ant-based amino sauce and a mixed insect miso - both fermented with koji (a Japanese fermentation technique). Keep up with her journey on Instagram at @theboochieproject, and on her website at www.tanshavohra.com. As our favorite amatuer insect eater asks….What will our future taste like?

@serendipityartsfestival

@indiaartfair

@ologies

@julielesnik Edible Insects and Human Evolution by Julie J. Lesnik

@yuval_noah_harari Sapiens by Yuval Noah Harari

@fdspete

@rosieandpetergrowfood

@nehasumitran

@insectify_food

@gourmetgrubb

@dollykikon

@unimelb

@kobofermentary

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This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner.