Slimy yet satisfying
Feb. 15, 2019 | Form VI students taste-tested protein bars made with ground cricket flour in their Français Langue Seconde class. As evidenced by their facial expressions, some were more enthused with the idea than others.
The students recently finished a unit about futurology and population growth in Mme Mesnil's and M. Robidas' classes. During the course, they discussed new trends in food production that could provide more sustainable sources of nutrition. After an exam yesterday, the two classes came together to sample some bug-based future-food by Näak, a Quebec-based company that specializes in cricket-based protein bars. Cala commented that it "just tastes like a normal protein bar," while Alfonso said he intended to stick to non-bug-based snacks for the time being.
Leftovers were shared on the staff room table where they continued to receive mixed reviews. "I think I tasted the antennae," noted Mr. St-Amant.