Science Focus
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"It's pretty standard," says designer Búi Bjarmar Aðalsteinsson. "Some wheat, eggs, onion, salt, spices and milk will do the trick." He forgot to mention the larvae—the liquidated larvae are what makes Aðalsteinsson's meat paté sing.
"The biggest factors for insect being super interesting is their abilities to transform almost any feed source into a very nutritious flesh," he explains to us. It's a fact he picked up from the Food and Agriculture Organization of the United Nations, after reading a newspaper article that said eating insects would reduce hunger and pollution the world over. Naturally, he responded by building a Fly Factory that restaurants can use to grow delicious suppers for their clientele. He has a recipe for larvae pudding, too.
"I was supposed to pick a subject for my graduation project and I knew that I wanted to do something related to living matter and the transforming power that dwells in the nature," Aðalsteinsson tells Wired.co.uk.
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