Food of the future: Bugs, seaweed and vertical farms
Farms in the sky, meat gardens, and crunchy winged snacks — these could be food sources of the future.
CBC science columnist Torah Kachur explores the tastes of tomorrow in a CBC Radio special, Food of the Future.
Kachur speaks with Memorial University entomologist Tom Chapman about how low-fat, high-protein insects could became part of a balanced diet, and even samples some cricket cookies. She also meets with an aquatic ecologist to find out more about "invasivore" food sources and discusses stem-cell meats and vertical farming.
Listen to the entire show by clicking the embedded audio player, or by visiting this link.