From secret seasonings in an omakase bar to a pop-up-turned-permanent eatery serving crickets on dessert, chefs are putting insects back on the menu. Reformed fussy eater Hannah Twiggs digs in Read this story
From secret seasonings in an omakase bar to a pop-up-turned-permanent eatery serving crickets on dessert, chefs are putting insects back on the menu. Reformed fussy eater Hannah Twiggs digs in Read this story
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