Sinäkin syöt kohta jauhomatoja – 5 väittämää hyönteisruoan tulevaisuudesta
Kirjoittaja on maailmanmatkaaja, kulinaristi ja espoolaisen startup-yrityksen EntoCuben toimitusjohtaja. EntoCuben tavoitteena on ratkaista hyönteistuotannon ja -käytön ongelmia sekä valtavirtaistaa hyönteiset kustannustehokkaaksi ratkaisuksi kuluttajille. Perttu kokkaa sirkkoja mieluiten aasialaiseen tapaan pyöräyttämällä ne pannulla ja tarjoilemalla marinoitujen kiinalaisten kurkkujen kera. Lisätwistiä hyönteiset saavat lakritsijauheella. Kursailemattomaan arkiherkutteluun
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