If we really are what we eat, what does this say about people who feast on grubs, stink bugs, and tarantulas? In this hour of To the Best of Our Knowledge, the tastiest and most repulsive insects you'll ever come across. Also, the fine art of cooking red meat, and an argument for a vegan diet.
Anthropologist Craig Stanford tells Steve Paulson that human beings have been eating meat for over two million years and that it's influenced both our physical evolution and the development of our social systems. He says females bargained sex for meat. Stanford's book is "The Hunting Apes." Also, Bruce Aidells, author of "The Complete Meat Cookbook," talks with Jim Fleming about picking the right cut of meat, and shares some of his favorite recipes and cooking techniques.SEGMENT 2:
Peter Menzel and Faith D'Aluisioare the authors of "Man Eating Bugs: The Art and Science of Eating Insects." They tell Judith Strasser about their globe-hopping adventures eating bugs. They say tarantulas are the worst (because their legs are all hairy) and stink bugs are pretty bad, too. But some roasted bugs, shared communally, are quite tasty. SEGMENT 3:
Erik Marcus is the author of "Vegan: The New Ethics of Eating." He explains to Judith Strasser why he stopped eating animal products; says the health arguments are as powerful as the ethical arguments; and shares some horror stories about factory farms. Also, Anna Thomas revolutionized American cooking thirty years ago with her book "The Vegetarian Epicure." Now she's written "The New Vegetarian Epicure," and tells Steve Paulson what's changed — less fat and more variety.Cassette copies are available at 1-800-747-7444. Ask for program number 99-07-11-C.
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