Podcast Episode 225: Exploring the World of Edible Insects with Aly Moore
In this episode of The Wild Fish and Game Podcast, Justin Townsend and Adam Berkelmans sit down with Aly Moore, founder of Bugible, to discuss one of the most underappreciated and misunderstood protein sources—edible insects. While insect consumption (or entomophagy) has been a part of human diets for thousands of years, Western culture has slowly embraced it. But that’s changing, thanks to passionate advocates like Aly, who educate the public about the sustainability, nutrition, and culinary potential of eating bugs. From foraging for ants to frying up scorpions, this episode challenges the stigma around edible insects and explores how they can play a role in the future of food.
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Meet Aly Moore: Bug Advocate, Educator, and Adventurous Eater
Aly Moore didn’t always expect to be a leading voice in the edible insect movement. She admits, “I’m actually pretty afraid of live insects.” But while working in public health and food policy, she had a transformative experience in Mexico, where she tried tacos de chapulines—grasshopper tacos—and realized that insects are not just a novelty but a serious and sustainable food source.
She launched Bugible, a blog and educational platform dedicated to breaking down the myths around eating bugs and celebrating their culinary potential. Through bug-themed dining experiences, wine pairings, and collaborations with chefs, Aly has worked to introduce edible insects to new audiences in a way that is engaging, approachable, and delicious.
“Insects aren’t an emergency food,” Aly explains. “They’re a delicacy in many cultures, and they deserve to be treated with the same level of culinary creativity and respect as any other ingredient.”
Why Eat Bugs? Nutrition, Sustainability, and Culinary Innovation
The conversation quickly dives into the why behind eating insects, and the answers go far beyond novelty. Aly outlines three key reasons why bugs belong on our plates:
- Sustainability – “We’ve already scaled up so many crops and livestock animals, but we forgot about nature’s cleanup crew,” Aly says. Insects are incredibly efficient at converting feed into protein, require far less water than traditional livestock, and can even be used in regenerative farming practices to restore soil health.
- Nutrition – Bugs are packed with high-quality protein, essential fatty acids, and micronutrients like zinc, iron, and B12. Aly points out that black ants, for example, are one of the most zinc-rich natural foods available, making them a great immunity booster.
- Culinary Creativity – Eating insects opens up a world of new flavors and textures. “There are about 2,000 cataloged edible insect species, and they all taste different,” she says. “Some have a nutty, umami flavor, some are shrimp-like, and others—like stink bugs—have a surprising green apple taste.”
Foraging for Edible Insects: What’s on the Menu?
For those interested in incorporating foraged insects into their diet, Aly provides some guidelines for safe and ethical consumption:
- Best Bugs for Beginners – Crickets, mealworms, grasshoppers, and ants are widely eaten around the world and are easy to cook. “Crickets taste nutty, mealworms are like sunflower seeds, and black ants bring this cool citrusy flavor,” Aly explains.
- Top-Shelf Insects – For the more adventurous eaters, scorpions, giant water bugs, and even tarantulas offer unique flavors. Aly notes, “Scorpions taste like little land lobsters when cooked properly.”
- What to Avoid – “Stay away from fuzzy, brightly colored, or already-dead bugs,” Aly advises. “City insects are a no-go since they’ve been exposed to toxins.”
- The Proper Kill Step – The most humane way to prepare insects for eating is to place them in the refrigerator, then the freezer. Since they are cold-blooded, this process simply puts them to sleep before they are cooked.
Cooking with Bugs: Simple Recipes and Tips
One of the biggest takeaways from this episode is that bugs aren’t just survival food—they’re gourmet ingredients when treated properly. Aly shares some of her favorite ways to cook with edible insects, including:
- Chocolate “Chirp” Cookies – Made with cricket flour, these cookies have a peanut butter-like flavor without the actual peanuts. “Great for people with peanut allergies,” she adds.
- Cricket Croutons – Pan-fried with butter, garlic, and salt, crispy crickets make an excellent high-protein topping for salads.
- Real Ants on a Log – Instead of raisins, Aly swaps in black ants, which add a citrusy zing to the classic celery and peanut butter snack.
- Scorpion Sushi – Taking inspiration from softshell crab rolls, scorpions can be tempura-fried and used in sushi.
- Chapulines Tacos – Traditional Mexican grasshopper tacos, seasoned with chili, lime, and garlic, served on fresh tortillas.
“I think of it like a chef discovering a new spice,” Justin says. “We already work with unique ingredients in wild food, so why not insects?”
Breaking the Stigma Around Eating Bugs
Despite their sustainability and culinary appeal, bugs still have a significant PR problem in Western culture. Aly explains that much of this stems from historical food stigmas and misinformation.
“Insects were a major food source for many Indigenous cultures,” she notes. “But when colonizers came, they framed bug-eating as ‘barbaric’ to justify their food systems.”
The good news? Things are changing. “Sushi used to be considered gross Eastern food in America, and now it’s mainstream,” Aly says. “The same thing can happen with insects.”
Adam chimes in with an anecdote: “I was eating chapulines out of the bag in Mexico just fine. But the second I saw a cricket leg sticking out of my sandwich, I hesitated—even though I’d already eaten a bunch. It’s all mental.”
Listen to the Full Episode
If you’ve ever been curious about eating bugs, foraging for edible insects, or how they fit into a sustainable future, this episode is a must-listen. Aly Moore brings a wealth of knowledge, enthusiasm, and hands-on experience that will challenge your thoughts about food.
Listen to Episode 225: Exploring the World of Edible Insects with Aly Moore on The Wild Fish and Game Podcast, available on Spotify, Apple Podcasts, or your favorite streaming platform.
For more from Aly, check out Bugible.com and follow her on social media @Bugible for upcoming events, recipes, and insect-eating tips.
Would you try edible insects? Let us know in the comments!