A small urban farm in Minnesota is betting on a crunchy idea: breed crickets and sell them as the food of the future. The farm is tapping into a practice already common in Asia, Africa and Australia, and it’s asking Americans whether they’re ready to jump on the bug‑eating bandwagon.
The pitch is simple and striking. Crickets are eaten whole, so very little of the insect is wasted, and they’re being promoted for their nutrition — the article cites a figure of roughly 67% protein — along with healthy fats, vitamins and minerals. For advocates and the urban farmers trying to scale production, those numbers and the “eat‑the‑whole‑insect” approach make crickets an attractive alternative to more familiar protein sources.
Beyond the facts and figures, the story is as much about changing perceptions as it is about food production. The Minnesota operation is emblematic of a growing movement that wants to normalize eating insects by bringing production closer to consumers, showing how crickets can be raised and incorporated into diets outside the regions where the practice has long been traditional.
Whether you’re curious, cautious, or craving something new, the idea that a tiny farm in Minnesota could help introduce crickets to wider American plates captures a larger cultural shift — one that reframes what counts as ordinary food and invites us to reconsider where protein can come from.
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