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The Future of Protein
Summary by Edible Maine
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1 Articles
The Future of Protein
On a soft spring evening at the Maine Tasting Center in Wiscasset, the dinner guests gathered with the kind of polite curiosity usually reserved for art openings or wine pairings. But instead of a glass of chardonnay, the amuse-bouche was an exercise in entomology. Ants—tiny, pepper-flecked specks with a citrusy zing—were scattered across cucumber rounds. A few seats away, someone hesitated over the “big-butt” black ants. Crunchy, yes. But so is…
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