Today we bring you Part 2 of our first "Bug Talk" special, a new segment on the Ento Nation podcast that features a panel of experts discussing a given topic. Today we continue last week's discussion on  "The Ick Factor" or the yuck factor, or whatever you would like to call the mental aversion many have to eating insects.

Our experts in this episode are The Bug Chef, David George Gordon,  RNA (Little Herds), ChefPV (Ento Nation), and Aly Moore (Bugible).

These people have much experience serving edible insects to first-timers and we're going to continue to discuss what is probably the greatest barrier the burgeoning edible insect industry faces: The Ick factor.

Today we debut Bug Talk, a new segment on the Ento Nation podcast that features a panel of experts discussing a given topic. Today's topic is "The Ick Factor" or the yuck factor, or whatever you would like to call the mental aversion many have to eating insects.

Our experts are RNA (Little Herds), ChefPV (Ento Nation), and Aly Moore (Bugible). These three have much experience serving edible insects to first-timers and we're going to discuss what is probably the greatest barrier the burgeoning edible insect industry faces: The Ick factor.

In the Cricketlicious Cafe, ChefPV creates La Cucaracha Ramen. We also announce the winners of our One Hop Kitchen Cricket Arrabiata sauce giveaway.

On this week’s podcast we have a fascinating and eye-opening chat with Laura D’Asaro, co-founder of Chirps Chips. In the Cricketlicious Café, Chef PV shows us how to make Ento Macaroons. We have the latest news and information affecting the Ento world. And on “As the Crickets Chirp” Chip and Ashley are in danger.

On this edition of the podcast we will be interviewing Paul Jacobs of Reptimercado and Insecnology insect breeding systems, Paul farms several different kinds of insects in Spain, and is on the cutting edge of insect breeding. I really really enjoyed this interview, and I think you will too. Over in the Cricketlicious Café, ChefPV shows us how to make delicious Todo Acheta Sliders, we have news and information for you from the Ento world, and on As the Crickets Chirp, there are new arrivals in Bugton Hollow.

We have a wonderful chat with Florian Nock, who is the web marketing manager and is also in charge of brand development at Jimini's, Europe's largest edible insect retailer with over 500 outlets across that continent. In the Cricketlicious Cafe, guest Ento Chef Steve Bailes shows us how to make N-Sectsy-Sushi, and on "As the Crickets Chirp" Mr. Crypto (if that's his real name) reveals a secret.

Welcome to the Cricketlicious Café Special #2. We have six awesome, tried and tested bug-based recipes that our resident ChefPV has prepared up in the Cricketlicious Café so far during Season 2.

ChefPV is always whipping up something delicious and nutritious, and today we have provided for your culinary experience six recipes made from edible insects that are not only delicious, but also easy to prepare. They are: Citrus Hopper Brownies with Candied Chapulines, Ento Tarts (FF to 4:15), Red Termite Twice Baked Potatoes (FF to 7:35), Turmeric Braised Mopane Worms (FF to 10:56), Chirpchos (FF to 14:29), and Jalapeno Chapulines Cornbread Donuts (FF to 18:58).

Just fast forward to the time indicated for your chosen recipe, press play, and enjoy!

Today we chat with Dr. Marianne Shockley, an entomologist and academic professional at the University of Georgia. She is also, among other things, one of the founders of the North American Coalition for Insect Agriculture and we'll talk all about this awesome organization.

Over in the Cricketlicious Cafe, ChefPV whips up some Citrus Hopper Brownies with Candied Chapulines, we have some big news to report out of Austin, Texas, and on "As the Crickets Chirp" it's Radio 1940.

Our guest this week on the Ento Nation podcast is Kubo Dzamba. Among so many other things, Kubo is the founder of Third Millennium Farming (which is a cricket farm) in Mississauga, Ontario, Canada, and the inventor of the Chirp Box! Which we’ll talk about. What a fascinating and fun interview we had, you do not want to miss it.

Also today we have ChefPV whipping up a dish in the Cricketlicious Café kitchen called Ento Tarts, can’t wait to try that out, sounds awesome. We’ll also have a little news for you, and on As the Crickets Chirp, as usual, things just get…stranger.

In this edition of the podcast, we chat with Dror Tamir, co-founder and CEO of Hargol FoodTech out of Tel Aviv, Israel. Hargol is bringing edible insects to the Middle East and they're starting with grasshoppers. We have a very interesting conversation with this multiple award-winning CEO.

Over in the Cricketlicious Cafe, ChefPV shows us how to make Red Termite Twice Baked Potatoes. We also have some great industry news for you regarding the FDA's approval of certain insects as animal feed, and on "As the Crickets Chirp" things get complicated.

In this episode, we talk with Dr. Jeffery Tomberlin, Associate Professor and AgriLife Research Fellow at Texas A&M University and co-editor of “Insects as Food and Feed: Production to Consumption” about the Black Soldier Fly. One of the most exciting futures in insect farming lies with the Black Soldier Fly (BSF).

In the Cricketlicious Café, ChefPV shows us how to make Turmeric Braised Mopane Worms, and on “As the Crickets Chirp” Ashley makes a move.