Sustainable Interpretations: Chefs Look Beyond Traditional Protein Sources

Swapping out a pepperoni pizza or sizzling steak with insects and foraged plants could be a hard sell for most people. However, the key to making our diets more environmentally conscious is blending familiar flavors with unusual ingredients, according to Henry Fischer and Anna Rose Hopkins of Hank and Bean. For their collaboration with artist Marina Zurkow's series, "Making the Best of It: Nimble Food for Climate Chaos,” they design a menu that incorporates jelly fish in various forms, including “chicharron,” and ground crickets in flatbread.