When it comes to food, rarely do we consider alternate food source. Americans tend to stick with what we are familiar with. Poultry, beef, veal, lamb, seafood and pork are the staple meat while potato, tomato, carrot, lettuce, cucumber, cabbage, cauliflower, broccoli, beans and the more recent addition of kale are more often than not served as vegetables.
According to North American Meat Institute, the cumulative poultry and meat production in 2013 alone reached the following numbers to feed 318 million Americans:
Chickens – 8.6 billion
Turkeys – 239.4 million
Hogs – 112 million
Cattle – 33.2 million
Sheep and lambs – 2.3 million
The numbers are rather staggering, aren’t they? Now let expand the numbers to incorporate the entire world population of 7 billion in 2013, and estimated 9 billion in 2050. You get the picture! Let’s not forget about all the animals too.
As the growing population requires more lodgings and offices, the land needed to cultivate food and rear animals is not surprisingly diminishing, driving up food prices further. As it is, organic real foods that were easily available to our grandparents are already out of the means of a significant population of Americans.
So what are we going to do about it?
Around the world, the governments and food industry stakeholders seem to think manufacturing artificial food laden with chemicals and artificial tissues is the answer. In 2013, the food tasting of a hamburger with the first lab-cultured meat patty was world news. The patty consisted about 20,000 small strips of muscle tissues nurtured from cow stem cells. The two-year project was headed by Dutch researcher Dr. Mark Post of the University of Maastricht at a cost of $325,000. The intention is certainly noble as Dr. Post put it – “concerns about the sustainability of meat production and animal welfare” in traditional livestock mass production.
Going forward, we are likely to see more and more of man-made food whether we like it or not. Simply because the production of traditional food just can’t cope with the ever increasing demands. So is there an alternative food source to man-made food?
Yes, there is! Furthermore, it is not some new or fancy super food but food that have been consumed by various communities around the world for centuries cheaply, nutritiously and abundantly.
Is there really such a good deal? Yes, there is. These types of food source are actually hidden in plain sight. The only reason Americans haven’t been consuming them is that we have been conditioned to think of them as none-food. But they are!
I am talking about garden snails, insects, worms, snakes and frogs as meat. Fungi, lichen, seaweeds and other plants as vegetables. You might squeal and yell- “That’s gross! How could anybody eat those?”, but think about the escargots (aka fancy garden snails) you have taken or planning to try in a chic French restaurant, crunchy deep-fried grasshopper sticks while exploring the streets of Thailand, or the Deondegi, steamed silkworm pupae in Korea, and the ever-present seaweed sheet in every sushi roll. If these foods are good for others, why can’t it be good for us? All it takes is a mindset change and change we must, sooner or later.
Countless scientific studies have concluded these alternate food sources are highly nutritious, low in fat, easily reproducible en masse in a limited space. The best of all is that they are just as delicious as any other food if prepared correctly. I don’t know about you, but I would rather chomp down on a real snake meat than a lab-cultured beef patty; a nutrient-packed toasted cricket than a simulated corn chip.
This website is dedicated to introducing to the public the various types of beneficial alternate food source we can incorporate into our daily lives. I shall talk about each food in details on subsequent pages.