The following Mark's Daily Apple article was written by Marxist and is narrated by Brock Armstrong.

Liver, lobster, and locusts. How bizarre foods win acceptance.

Way back in 2008, I published an article titled Insects, not just for breakfast anymore. And periodically since then, I've advocated for

bugs as food. It makes sense on so many levels. So I was thrilled to become an investor in a company that was trying

to raise awareness and bring delicious edible you wouldn't even know their insects to the masses.

Exo is pioneering the consumption of crickets as an alternative food source and was recently

named one of the most innovative companies in

the world of foods in 2015. The following article is another special guest post from Gabby Lewis,

co-founder of Exo. We hope you enjoy it. Now, enter Gabby. Although it's still me.

Nutrition trends swing like pendulums.

We're beginning to understand how to optimally fuel our bodies, but it's a rocky and roundabout road to get there.

We observe this firsthand every day in mainstream media.

Consider the message around fat.

All fat is good. Then, all fat is bad.

Then some fat is good. And now, almost all fat is good. Tastes and food preferences fascilate as well.

Much like nutrition trends, these preferences reverse and re-reverse year after year, ebbing and flowing

as we take cues from world-class chefs and influencers. At Exo, we obviously thought about

these movements a lot, since we are essentially trying to bring back a food that humans have

enjoyed for eons, but which has recently gone out of style. Crickets.

In fact, we've closely studied some of the foods that have undergone these wild transformations

in perception, and successfully made the transition from weird to normal. Here are a few of our

favorites. Lobster With its name originating from the

...