Eat This Now
Hundreds of people turned out on Oct. 2 to sample more than 350 pies in KCRW's eighth annual Good Food Pie Contest at UCLA. There were various categories of competition, from savory to meringue to fruit and more. Check out these pictures and get inspired to start some fall baking.
Renee Tracy won Best in Show with a salted cinnamon honey pie, which also took the prize in the cooked custard category. Karla Subero's blueberry pie won Best Crust.
In assorted categories, winners were T.A. Thole's Berries Gone Wild (fruit pie) and sweet potato cornbread (sweet potato); Stephanie Cabral's steak mushroom cheese pie (savory); Kevin Winzer's banana cream dulce de leche with pecan shatter (cream); Mary Quirk's chocolate pecan pie (nut); Karen Uyeda's amaretto cherry with coconut oil crust (vegan); and Yesemia Fernandez's ropa vieja (Cuban).
A pot luck–style dinner at the house of local edible-bug blogger Aly Moore served as an introduction to eating insects for about a dozen people. The menu featured mealworm Massaman curry, smoked cricket avocado toast, cricket powder–infused lentils and dessert-ish cricket-cajeta cookies.
The sautéed tomato hornworm, which spent its life gorging on leaves of the tomato plant, looks exactly like the plump caterpillar from a children's book. But tonight, the typically wiggly grub is quite literally grub, unmoving and shiny with olive oil. I grabbed one, still sizzling, out of the pan, dropped it in my mouth and chewed.
"Not bad," I thought as the worm's chlorophyll-saturated body burst with a bite. If not for the texture, I could have been eating a bean sprout. Or maybe a fried green tomato. Some people even tasted a hint of soft-shell crab or shrimp.
But this was not extreme eating for extreme eating's sake. The private dinner held last week was the first unofficial gathering of L.A.'s contribution to a small but growing international movement of scientists, chefs, farmers, sustainability advocates and food fanatics who see edible insects as a future food, one that Western culture must quickly embrace in order to accommodate the needs of a growing world population.Read the article here.
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