Last Hour!





We're so humbled by the support and encouragement shown by people in our community and around the world. Having 65+ donors from across three continents and over a dozen countries has been uplifting!







Your money is going to some incredible events and opportunites for the public to learn about edible insects.







Our

Future Food Salon ATX event has been complimented by several pre-events, including; a book signing on Tuesday with

David George Gordon at



Buzzmill Coffee, a pre-party Tuesday night with

World Entomophagy at

In.Gredients, and a book signing Wednseday afternoon for David George Gordon and

Daniella Martin at

Art.Science.Gallery.

On March 9th, we'll be teaching kids on spring break about science, insects and nutrition in the Kitchen Lab at the

Thinkery.







We're also excited to be throwing a party with World Entomophagy for the SXSW Interactive panel



Hacking Meat: Why Insects are the Future of Food on March 11th.









Recent Press!





2/11 We just had some great press from the Austin American Statesman's Austin360,



Addie Broyles, of Relish Austin!







2/13 The Austin Chronicle is giving us some love as well, from

Wayne Alan Brenner in the Food Issue!







2/13 We're even getting some National play, getting a mention from

Kelley Holland on CNBC!

The average American unintentionally eats over 400 insects a year, but we

SHOULD be doing better than that. Eating more insects might just save the world!







We're a publically funded nonprofit organization, and we're taking our mission to the public to gain support for our 2014 budget. You can learn what we're doing with your support below.





Top 5 Reasons to Eat Insects







1. Environmentally sustainable. They use less land, less water and produce fewer emissions than traditional livestock.



2. Nutritious. Bugs provide excellent protein as well as heart healthy Omega-3 fats, and important vitamins and minerals.





3. Easy to Farm. Bugs have a short life cycle and can be raised in urban environments, freeing up the country-side for oxygen-giving forestry and wild life.



4. Ethical. They can be easily and humanely euthanized for ethical harvesting.





5. Delicious & Versatile. They are tasty, easy to prepare and highly versatile.

What's the big deal?

Increasing populations and the need for protein are placing an enormous destructive pressure on our lands, oceans, forests, and watersheds. The world's population is expected to pass 9 billion people by 2050 and with over 70% of

the world's arable land already being used to produce meat, we're running out of space. Industrial livestock rearing practices tax the environment, while millions around the world struggle with malnutrition. Even developed nations struggle to provide their

populations with nutritious food, so we know something has to change.

They're also tasty when prepared in savory dishs, like burgers and ragouts. When ground into a flour they can be used to fortify familiar foods like bread, tortillas, pastas, and cookies. We believe,

and so far we've been right, that when people know how great insects are for our bodies and the planet, and give bugs a try, they see (and taste) the benefits of the idea. We aim to use education and the arts to break the psychological taboo against bugs that

has kept western nations from utilizing this wonderful resource. We've convinced over 3,000 people to eat insects in 2013. And we're aiming to reach another 10,000 in 2014! Join us?

You really think people will do this?







Worldwide, already two billion people around the world include insects in their diet. And two billion people can't be wrong! We just have to convince North Americans and Europeans to give them a try. We've seen dietary trends change, with sushi and lobster

being prime examples, so we know it can be done.

How are you getting people to eat bugs?

We've already served insects at numerous events, like SXSWeco, East Austin Studio Tour, The Insect Fiesta at the Bob Bullock Museum, HOPE Farmers Market, The Thinkery (Austin's Children's Museum) Noche de Ciencias at LBJ Highschool,

Nerd Nite at the North Door, and The Dionysium at the Alamo Drafthouse, Zilker Park Bug Festival, and more! We brought some Texan bug-chocolates and sweets to serve at the Future Food Salon Manhattan, and now we're ready to put on our own event!

Future Food Salon ATX Wednesday February 19 at Brazos Hall.

Little Herds is proud to be collaborating with Alimentary Initiatives to host the third installment of their Future Food Salon series on February 19th, to provide Austin with an entertaining and educational evening bringing together

local artists, musicians, and chefs. This will be the first big fundraiser we're hosting, bringing the insects front and center, so we want it to be a fantastic evening and a great start to 2014.

We'll have insects prepared in a multitude of ways by some adventurous and intrepid local chefs, along with educational presentations by some of the movers and shakers of the entomophagy industry including:

Pat Crowley



founder of Chapul cricket bars, Salt Lake City

Jakub Dzamba



founder of Third Millenium Farms, Montreal

David Gracer,



Entomophagist, Small Stock Food Strategies, Providence

Harman Johar



Founder of World Entomophagy, Austin

Aruna Antonella Handa



Alimentary Initiatives & host of the Future Food Salons, Toronto

David George Gordon



The Bug Chef, Seattle

We'll have local bands Sour Bridges and Mighty Mountain serenading us with sweet tunes. Art.Science.Gallery will be curating local insect-inspired artists from their Eclosion collection. The event will be held at Vuka, a locally

owned art coop and co-working space.