Episode description

Bugs are the future of food, according to Daniella Martin, from waxworm taco filling to chirp chips to fried shrimp (or, fried sago grub that tastes like shrimp). Plus, Serious Eats founder Ed Levine gives us an inside look at how to start a food media empire; Alex Aïnouz investigates the art and science of making mozzarella; and we share our recipe for Barbados Grilled Fish with a local hot sauce.

For this week's recipe, Barbados Grilled Fish, visit: https://www.177milkstreet.com/recipes/barbados-mahi-mahi-spicy-grilled-fish

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This week's sponsor:

Learn about Red Boat and find recipes at https://redboatfishsauce.com. Enter code MILK during checkout for free shipping.

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