Food of the future: Bugs, seaweed and vertical farms
Farms in the sky, meat gardens, and crunchy winged snacks these could be food sources of the future.
CBC science columnist Torah Kachur explores the tastes of tomorrow in a CBC Radio special, Food of the Future.
Kachur speaks with Memorial University entomologist Tom Chapman about how low-fat, high-protein insects could became part of a balanced diet, and even samples some cricket cookies. She also meets with an aquatic ecologist to find out more about "invasivore" food sources and discusses stem-cell meats and vertical farming.
Listen to the entire show by clicking the embedded audio player, or by visiting this link.