Researchers put these ants to a sniff test. The post The Ants That Smell Like Blue Cheese—Or Is That Pine-Sol? appeared first on WIRED. from WIRED http://ift.tt/1eXVNc2 via IFTTT
People love to make fun of the New York Times‘ trend section—their umpteen pieces on this millennial craze have been called "hate-reads," and their dissection of cultural norms such as oversharing, defriending people in real life, and chopped salad at lunch as "trends" can be hilarious and infuriatingly obvious. But while their pieces perhaps aren’t exactly timely, […]
Image Credit: Cambridge Distillery Looking for something unusual to put on your bar cart? Then check out Anty Gin, a collaboration between The Nordic Food Lab and the Cambridge Distillery ("the world’s first Gin Tailor"), which is made from the essence of the red wood ant Formica rufa. According to the booze’s website, the ants “communicate using a host of […]
How does one farm this strange beast the shape of a giant tumescent wang and what does it take to pull this freaky animal from the ground? What makes a geoduck taste its best? We went to the source to find out, touring Taylor Shellfish Farms in Shelton, Washington. from Serious Eats http://ift.tt/1HLo1D9 via IFTTT
The Cambridge Distillery collaborated with the Nordic Food Lab on Anty Gin, a limited-edition spirit containing red wood ant distillate. Read the rest from Boing Boing http://ift.tt/1IPLDGE via IFTTT
I don’t really like hot dogs much, but maybe that’s because I live in New York where, judging by this chart by Food Republic, our hot dog selection is pretty uninspired. Perhaps I’d feel differently about these rubbery tubesteaks if I’d first tried one in Brazil or France or Amsterdam (or really anywhere that covers […]
Student Courtney Yule designed the Entopod, a "starter kit" for eating bugs. It includes a grinder for making insect flour, detachable containers for heating the insecto-food in the oven, and more! [via] from Boing Boing http://ift.tt/1cAsomK via IFTTT
With temperatures creeping up into the 80s this week in New York City, it’s officially iced coffee season. And this year, there’s a new take on cold brew: Nitro Coffee, a beverage for when you want to feel like you’re drinking a beer, but have the mental state of someone who’s just downed multiple espressos. Nitro […]
Forget Kind Bars. An Icelandic company wants to make your next energy bar out of insects. The post Good News: Cricket Protein Bars Are Almost Here appeared first on WIRED. from WIRED http://ift.tt/1FFmsEK via IFTTT
"Cornbread with mashed potato icing, drizzled with brown gravy and topped with fried chicken." (more…) from Boing Boing http://ift.tt/1DQ7tbB via IFTTT
Hi, I'm Joe, your typical cyber traveler and world tourist currently based in Thailand. This blog is about:
