Being married to a food writer has exposed me to every type of food this planet has to offer. I’ve eaten larvae tacos, fish air bladders and thousand year old eggs whose packaging touts “now lead-free!”
Want to know how to cook a tarantula? Fish sperm? Tuna Jell-O? We’ve got a cookbook for that. While I return from conferences with my arms full of papers and books, my husband returns from his meetings with duffle bags full of almond candies, 10-pound wheels of cheese and black wine.
To read the full, original article click on this link: The Future Stings: jelly fish in a changing world | Minda Berbeco
