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In Vermont, Steve and Jen Swanson run a growing cricket farming business called Tomorrow's Harvest. This eco-friendly venture is part of a trend towards sustainable protein sources, as cricket farming uses less water and offers high nutritional benefits. While insect consumption is traditional in some cultures, it's gaining popularity in the U.S. for its high protein content. Crickets, when dehydrated, are 70% protein and are used in various products like jams and flours. Their taste is versatile, similar to tofu, absorbing flavors well.

What is the name of the Swanson's cricket farming business?

• Tomorrow's Harvest

• Future's Feast

• Eco Eats

• Cricket Cuisine

Why is cricket farming considered more environmentally friendly than traditional livestock farming?

• It is faster to set up

• It requires less land

• It produces no waste

• It uses less water

What percentage of protein do dehydrated crickets contain?

• 70%

• 60%

• 50%

• 80%

In what forms can people purchase cricket-based products?

• Breads, cereals, and pastas

• Sauces, soups, and stews

• Juices, smoothies, and teas

• Jams, treats, and flours

How is the taste of crickets described in comparison to another food?

• Like tofu, absorbing flavors of added ingredients

• Like chicken, absorbing spices well

• Like beef, rich and hearty

• Like fish, light and flaky