Feeling hungry? Bring on the bugs! High in protein and easy to farm, bugs are nutritious and sustainable, and according to some, even delicious.
Ross Reynolds talked to The Bug Chef David George Gordon, the author of "Eat-A-Bug Cookbook." The cookbook covers how to properly find, prepare, and eat everything from scorpions to waxworms. And he brought along some delicacies -- mealworms, caterpillars and crickets -- for brave producers Hannah Burn and Arwen Nicks to enjoy.
What is there to eat in Antarctica? Not much, though you could try penguin. In 1897, stranded Captain Georges Lecointe said penguin tasted like “beef, odiferous cod fish and a canvas-backed duck, roasted together in a pot with blood and cod-liver oil for sauce.” Desperate and trapped Antarctic explorers have eaten all kinds of awful things. Author Jason Anthony explains the culinary lengths people will go to in order to survive.
Gone are the days of serving up tater tots and French toast sticks to students. Here are the days of carrot sticks and quinoa.
New nutritional guidelines, announced in 2012, require public school lunchrooms to offer more whole grains, low-fat milk and fewer starchy sides like french fries. But short of stationing grandmothers in every cafeteria, how do you ensure that students actually eat the fruits and veggies they're being offered?