Jabar Westerman of the Montreal Alouettes used to be a vegan, but he found it difficult to get all of the protein that he needed in one meal. So instead of turning to traditional meat or chicken, he began eating caterpillars.
"It often starts with one caterpillar biting another one in the rear."
Questions like 'Why is my breakfast porridge brown?' and 'What is this mushy stuff in the meat-free patties?' arose in my mind. The answers, I would later learn, are: carob, a vegan substitute for chocolate; and weeks-old pasta, sliced and fried.
They’re wiggling, hairy, and stripey blue.
Hong Kong's favorite specialty food item—priced at thousands of dollars per pound—is a creepy, almost flavorless fungus that zombifies caterpillars and then grows out of their brains.