As a water planner in Utah, Pat Crowley had grown frustrated that his message of conservation was being largely ignored by an agriculture industry intent on siphoning off the Colorado River to keep crops in California and other Western states succulent.
帕特·克劳利原本是美国犹他州的一名水资源规划师,他一直热衷于传播水资源保护理念。但农业界一心只想着如何从科罗拉多河抽取河水来滋养加利福尼亚州和西部其他州的农作物,对于他的理论基本上置若罔闻,这让克劳利非常沮丧。
Then a few years ago, the 34-year-old whitewater rafting enthusiast was listening to a TED talk on edible insects, which touted the critters as a surprising potent source of protein. The more he heard about the potential water savings from swapping insects for traditional protein like soy and grains, the more he realized it might be time to change professions.
几年前,这位34岁的漂流爱好者有机会聆听了一场TED演讲,主题是可食用昆虫。演讲者把这些小动物誉为惊人的蛋白质来源。而且,放弃诸如大豆和谷物这类传统的蛋白质来源,转而利用小昆虫,显然具有节约用水的巨大潜力。他越听越觉得,可能是时候改变职业了。
After toying with farming insects in 2011 for animal feed, Crowley, his wife Erica Koltenuk, co-founder Dan O’Neill and several friends set up shop in a local restaurant in Salt Lake City and began experimenting with making flour from crickets. Yes, crickets– through a process whereby the bugs are roasted, ground into a powder, and added to a mixture that also includes organic dates, nuts and spices.
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