{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Insects promoted as a good food source' data-url='/boclips/videos/5c54bffbd8eafeecae14749a' data-video-url='/boclips/videos/5c54bffbd8eafeecae14749a' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nInsects promoted as a good food source\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eChiang Mai, 19 February 20081. Close of fried salted water bugs2. Close fried grasshoppers3. Close of bamboo worms, change focus to silk worms in the foreground4. Pan of trays full of edible insects5. Mid of trays full of fried bamboo...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eChiang Mai, 19 February 2008\u003cbr/\u003e1. Close of fried salted water bugs\u003cbr/\u003e2. Close fried grasshoppers\u003cbr/\u003e3. Close of bamboo worms, change focus to silk worms in the foreground\u003cbr/\u003e4. Pan of trays full of edible insects\u003cbr/\u003e5. Mid of trays full of fried bamboo worms and fried silk worms\u003cbr/\u003e6. Close of fried bamboo worms in the foreground, a vendor standing at the background\u003cbr/\u003e7. Pan of a restaurant sign to female vendors working in front of the restaurant\u003cbr/\u003e8. Mid of two vendors pouring insects into a fry pan\u003cbr/\u003e9. Close of big crickets in the fry pan\u003cbr/\u003e10. Mid of a deep fry pan full of bamboo worms\u003cbr/\u003e11. Wide of two female vendors cooking insects, raw insects in the foreground\u003cbr/\u003e12. Close of Kalaya Kamdee, the owner of restaurant and food stall \u003cbr/\u003e13. Close of cooked bamboo worms being pouring into a tray\u003cbr/\u003e14. SOUNDBITE: (Thai) Kalaya Kamdee, the owner of restaurant and food stall\u003cbr/\u003e\"It's called 'Chiang Mai french fries'. It's like a nickname. Western tourists like them a lot. They said it's similar to french fries back home. It sells really well but not very profitable because the costs are expensive.\" \u003cbr/\u003e15. Wide of a western tourist taking picture of insects\u003cbr/\u003e16. SOUNDBITE: (English) Marilyne Rietberg and Wayne Rietberg, American tourists\u003cbr/\u003eWayne Rietberg : \"Not very appetising.\"\u003cbr/\u003eMarilyne Rietberg : \"It was fun to take pictures of all the thing and they really look interesting. I got a lot of pictures but I don't think I want to try eating them.\"\u003cbr/\u003e17. Wide of a waitress serving an insect dish\u003cbr/\u003e18. Close of a spoon scooping crickets in the dish\u003cbr/\u003e19. Close of a man putting insect in his mouth\u003cbr/\u003e20. Mid of a spoon scooping more crickets\u003cbr/\u003e21. Close of living crickets in a cricket farm\u003cbr/\u003e22. Close of living crickets running on the ground\u003cbr/\u003e23. Mid of a big cement pit full of farm cricket \u003cbr/\u003eChiang Mai, 20 February 2008\u003cbr/\u003e24. Wide of Pinij Mittakang, cricket farm owner, walking into his cricket farm\u003cbr/\u003e25. Wide of place where crickets being kept tilt up to Pinij kneeling down\u003cbr/\u003e26. Mid of back of Pinij opening net covering the cricket pots\u003cbr/\u003e27. Mid of Pinij looking into the pot, net in the foreground\u003cbr/\u003eChiang Mai, 19 February 2008\u003cbr/\u003e28. Close of crickets walking on the wall\u003cbr/\u003eChiang Mai,  20 February 2008\u003cbr/\u003e29. SOUNDBITE: (Thai) Pinij Mittakang, Cricket farm owner\u003cbr/\u003e\"These crickets, they are not for main dish. They are not a main source of food. They are more like snack. It's seasonal. I don't think many people eat them. When people eat too many crickets, they might get bored and stop for awhile. And it goes on like this.\" \u003cbr/\u003eChiang Mai, 19 February 2008\u003cbr/\u003e30. Wide of an edible insect workshop\u003cbr/\u003e31. Mid of a screen showing edible grubs\u003cbr/\u003e32. Wide of a man listening to the speaker on the stage\u003cbr/\u003eChiang Mai, 20 February 2008\u003cbr/\u003e33. Wide of workshop participants discussing at the cricket farm\u003cbr/\u003e34. Close of Patrick Durst, Senior Forestry Officer for Asia and the Pacific of Food and Agriculture Organisation (FAO) and the leader organiser of edible insect workshop\u003cbr/\u003e35. Wide of Pinij explaining to workshop participants at the cricket farm\u003cbr/\u003e36. SOUNDBITE: (English) Patrick Durst, Senior Forestry Officer for Asia and the Pacific of Food and Agriculture Organisation (FAO) and the organiser of edible insect workshop\u003cbr/\u003e\"Historically and traditionally there have been a lot cultures that have eaten insects. In some area this is dying out as people modernise but in another areas, this tradition is very strong. So, we are looking at both historical and cultural history of eating insects and how to build upon this and modernise.\"\u003cbr/\u003eChiang Mai, 20 February 2008\u003cbr/\u003e37. Wide of a bee farm worker calming bees with smoke\u003cbr/\u003e38. Close of smoke coming out of a kettle, being injected into bees\u003cbr/\u003e39. Close of bees walking into a box\u003cbr/\u003e40. Close of many bees\u003cbr/\u003e41. Mid of a a bee farm staff tilt down to a honey cone with a lots of bees on it\u003cbr/\u003e42. Pan of cooked bee larva on banana leaf\u003cbr/\u003e43. Close of wasp fried with garlic on a plate\u003cbr/\u003e44. Close of ant eggs on top of a bowl of spicy soup\u003cbr/\u003e45. Wide of a restaurant\u003cbr/\u003e46. Close of a restaurant sign 'Krua Pret Doi Ngam'\u003cbr/\u003e47. Mid of a customer talking next to menu of the day board\u003cbr/\u003e48. Wide of a tray showing a lot of raw insects, zoom into raw wasps\u003cbr/\u003e49. Close of water bugs\u003cbr/\u003e50. Close of raw crickets pan to bee larva \u003cbr/\u003e51. Wide of Jitsophit Thipawanon, the owner of the restaurant pouring  bamboo worms into a deepfry pan\u003cbr/\u003e52. Mid of Jitsophit Thipawanon frying  bamboo worms shot trough a window frame\u003cbr/\u003e53. Close of bamboo worms being fried in the pan\u003cbr/\u003e54. Close of Jitsophit's face\u003cbr/\u003e55. Close of fried bamboo worms being put into a plate\u003cbr/\u003e56. SOUNDBITE: (Thai) Jitsophit Thipawanon, owner of Krua Pret Doi Ngam restaurant\u003cbr/\u003e\"I want to open a northern style restaurant that serve genuine northern food like insects which today people have already forgotten. Young people  nowadays don't know how to eat them.\" \u003cbr/\u003e57. Various of customers in the restaurant\u003cbr/\u003e58. SOUNDBITE: (Thai) Yongyuth Kamjarukwongsakorn, a customer\u003cbr/\u003e\"The best is insect fried with salt. It's very delicious, go very well with alcohol.\"\u003cbr/\u003e59. Close of insects being fried in a pan\u003cbr/\u003e60. Mid of a chef presenting a dish of insect to the camera \u003cbr/\u003eWe mostly swat them or squash them ... but the United Nations Food and Agriculture Organisation say we should consider eating insects. \u003cbr/\u003eA popular delicacy in parts of Thailand, the FAO says that some insects, in their dried form, have twice the protein of raw meat and fish, and many insect larvae are rich in fat and contain important vitamins and minerals.\u003cbr/\u003eA recent workshop in northern Thailand brought together fans of insects as food and agriculture experts explore the potential of insects as a more widely used food source. \u003cbr/\u003eThey look like giant cockroaches, but these sauteed bugs are on menus in the Thai province of  Chiang Mai.  \u003cbr/\u003eThey are water bugs, normally found in paddy fields and they are edible.\u003cbr/\u003eInsect food stalls here are a common sight, serving water bugs, grasshoppers, crickets, ant eggs, bamboo worms, silk worms, bee larva and many more.\u003cbr/\u003eChiang Mai was perhaps the obvious location for a three-day workshop (February 18-20) attended by international researchers and experts  to discuss the use of forest insects in the human diet and the potential for further sustainable development.\u003cbr/\u003eKalaya Kamdee has sold insects for ten years, she says that bamboo worms are the most popular snack. \u003cbr/\u003eKalaya says that they are nicknamed 'Chiang Mai French fries' and that western tourists like them as they are similar to 'French fries' served in western fast food chains. \u003cbr/\u003eHer shop stands right at the entrance to a waterfall, a popular tourist attraction in Chiang Mai. \u003cbr/\u003eShe says many tourists see the water bugs and mistake them for cockroaches.\u003cbr/\u003eMarilyne Rietberg, an American tourist, says she is happy to take photos, but does not want to taste the insects. \u003cbr/\u003eHowever FAO experts say that despite their appearance insects are highly nutritious, some even have as much protein as meat and fish.\u003cbr/\u003eThough most insects are harvested from natural forests, the FAO says that there may be more business opportunities for specialised breeders to farm insects for food. \u003cbr/\u003ePinij Mittakang is a cricket farm owner in Chiang Mai. \u003cbr/\u003eHe says his business is small and only a sideline source of income. \u003cbr/\u003ePinij says that people only eat them as a snack and the demand is seasonal. \u003cbr/\u003eAccording to the FAO over 1,400 insect species are eaten by humans worldwide, and they offer promising possibilities both commercially and nutritionally.\u003cbr/\u003ePatrick Durst is a Senior Forestry Officer for Asia and the Pacific, and one of the organisers of the edible insect workshop. \u003cbr/\u003eHe says that historically many cultures have eaten insects, but this tradition has often died out as people became more 'developed'. \u003cbr/\u003eDurst says that insects may still have a role to play in human diets. \u003cbr/\u003eIn some areas, insects are only occasionally eaten as emergency food to stave off starvation. \u003cbr/\u003eBut in many other areas, they are a regular part of the diet and are often considered delicacies.\u003cbr/\u003eIn Thailand, nearly 200 different insect species are eaten, many of which are highly sought after as delicious snacks and treat.\u003cbr/\u003eJitsophit Thipawanon is the owner of Krua Pret Doi Ngam restaurant. \u003cbr/\u003eHer restaurant serves up to nine insect dishes depending on the season. \u003cbr/\u003eShe says she wants to tell young people about this traditional food. \u003cbr/\u003eAt Jitsophit's restaurant, the speciality is a dish of sauteed wasp, which costs about two and a half US dollars, one of the most expensive insect dishes on the menu. \u003cbr/\u003eHere at Krua Pret Doi Ngam, presentation is the key, as most of the dishes are prepared and presented to transform the insects from disgusting to delicacy. 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