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Get ready to be convinced that you should be eating insects! Pat Crowley, Founder of Chapul Bars, is this week's guest on What Doesn't Kill You, and he's got his sights set on introducing bugs to the American plate. Chapul Bars are protein bars made using insects as healthy, eco-friendly, and tasty alternatives to unsustainable sources of protein. Pat makes a compelling case for eating insects. Grossed out? Pat and the folks at Chapul are making their protein bars using milled cricket flour, helping the consumer psychologically deal with eating bugs. He remembers a time when sushi seemed foreign to American consumers, and thinks insects are going through a similar phase right now. Could his cricket bars be the new California roll? Could insects solve our unsustainable protein problem? Tune in and get the inside scoop on insects. This program was sponsored by Fairway Market.

"Bugs are an unknown future as far as agricultural products are concerned. If you look at it objectively - it's a no brainer that we should have insects in our diet. the only reason we don't is a psychological one." [03:00]

"All of this has been about spreading an idea and creating change for future generations." [26:00]

--Pat Crowley on What Doesn't Kill You

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The stat sheet on hemp sounds almost too good to be true: its fibers are among the planet’s strongest, its seed oil the most nutritious, and its potential as an energy source vast and untapped. Its one downside? For nearly a century, it’s been illegal to grow industrial cannabis in the United States–even though Betsy Ross wove the nation’s first flag out of hemp fabric, Thomas Jefferson composed the Declaration of Independence on it, and colonists could pay their taxes with it. But as the prohibition on hemp’s psychoactive cousin winds down, one of humanity’s longest-utilized plants is about to be reincorporated into the American economy. Get ready for the newest billion-dollar industry. This week's guest is Doug Fine, a man who knows his hemp. In his latest book, Hemp Bound:Dispatches from the Front Lines of the Next Agricultural Revolution, Doug embarks on a humorous yet rigorous journey to meet the men and women who are testing, researching, and pioneering hemp’s applications for the twenty-first century. Tune in to this episode of What Doesn't Kill You as Doug goes from A-Z on hemp and makes a serious case for this serious crop. This program was brought to you by Consider Bardwell.

"Hemp is any variety of the cannabis plant that has .3% or less of THC." [02:00]

"There are farmers making money growing hemp and americans know it know - that's why it's coming back." [08:00]

"I think we're going to have a world leading [hemp] industry here very very soon." [10:00]

--Doug Fine on What Doesn't Kill You


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Why are big-chain delivery pizza crusts so disgusting? What's a Trinidad scorpion pepper? Can you make milk from cream just by adding water? Tune in to this week's edition of Cooking Issues as Dave Arnold tackles these issues and more. Learn about the safety of raw milk cheeses, the story behind Halloumi cheese and of course -- hear some hilarious anecdotes from Dave and the crew. This program was brought to you by Fairway Market.

"99.9% of the cream you buy in the supermarket has been highly ultra pasteurized. The reason for this is cream doesn't sell as quickly as milk or get used as quickly." [22:00]

--Dave Arnold on Cooking Issues


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