So I'm going to admit to you that today's podcast is a little bit weird.

It gets a little woo-woo.

And I figured we might as well just start things off by talking about weird things.

Eating bugs, bugs are in fact 20 times more sustainable than any other animal protein

crickets in particular.

And crickets have a lot of cool properties to them.

Not only are they delicious, if prepared properly, and the ones I'm about to tell you about

were designed by a three-star Michelin chef.

But if you compare the percentage of protein, crickets are at 65%.

Let me put that in context for you.

Eggs are 12%.

Fish is 20 to 25%.

B. Frank's the highest at 33, but it's still like half of what you get from crickets.

They've also got twice, actually more than twice, the iron of spinach.

Crickets, believe it or not, fart less than cows.

So you actually produce a lot fewer greenhouse gases.

And this company called Exo has figured out how to make a tasty, tasty cricket protein

that they then mix into a bar and feature in flavors like cocoa nut, apple cinnamon, blueberry

vanilla, and one of my personal favorites, banana bread.

That's right, banana bread, cricket protein bars.

If you haven't tried any of these yet, you need to, and you can try a big fat sampler

pack of them.

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