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Speaker 1: How many different insects species are allowed to be used

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Speaker 1: as food ingredients.

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Speaker 2: I don't know the answer to that.

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Speaker 1: I don't either, but there has to be a list.

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Speaker 1: For example, when we went to didn't where where did

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Speaker 1: we do?

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Speaker 3: We did? Grasshopper tacos?

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Speaker 4: Is that it was it? I think.

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Speaker 1: That's where it was. Yeah, I knew it's one of

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Speaker 1: one of Jose's places. Oiml m.

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Speaker 3: God, Jose makes such great savich. Anyway, so we know grasshoppers.

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Speaker 2: I'm sorry, I just have an issue with my computer

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Speaker 2: because I searched how many incests allowed? Oh, unlimited, very

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Speaker 2: vary different query.

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Speaker 3: So we we know grasshoppers are allowed. That's an insect.

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Speaker 3: Technically it's not. I think the number langs.

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Speaker 2: I thought it was an insects.

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Speaker 3: I think it is under US law.

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Speaker 1: How many different insects species are approved for use as

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Speaker 1: food ingredients?

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Speaker 3: And there has to be a number. There has to

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Speaker 3: be a number.

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Speaker 2: There's that weird stuff with like apple sauce where fragments

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Speaker 2: can be and then you know.

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Speaker 1: When the when the person sleeps or an average of twos.

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Speaker 5: It's something about like the shells are used for coloring.

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Speaker 3: I'm talking about eating.

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Speaker 4: No, but I mean like it.

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Speaker 5: They would be used to color a food product, and

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Speaker 5: it's part of an insect doniver taint.

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Speaker 1: I don't know how many different taints there are, but

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Speaker 1: that's got to be high up there on my list

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Speaker 1: of dogtver there the you know what that is one

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Speaker 1: of my favorite snacks to eat.

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Speaker 2: Yeah, that is the BUCkies.

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Speaker 3: You can get beaver chips or beaver taints.

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Speaker 2: Are you done?

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Speaker 6: Yeah?

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Speaker 3: It is still eating. Yes, I'm sorry, go ahead.

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Speaker 2: It's the castorium. We've talked about this. This is and

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Speaker 2: this shouldn't blow anyone's mind because it's not only in

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Speaker 2: foods as an additive, but you also see it in

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Speaker 2: certain perfumes and tinksters.

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Speaker 3: Okay, castorium is boring. You know what's fun? Beaver taint.

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Speaker 2: But I'm looking for you for you said as food ingredients?

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Speaker 2: How insects?

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Speaker 1: So for example, there's a story, there's a story coming

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Speaker 1: out which I can't believe. Prosecutors in South Korea have

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Speaker 1: asked a court to sentence the owner of a Michelin

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Speaker 1: starred restaurant.

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Speaker 3: Everybody knows what a Michelin star is, Like, you are

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Speaker 3: a I was just.

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Speaker 1: Gonna say, high, you are a high rated exquisite restaurant.

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Speaker 3: If you're getting a Michelin start.

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Speaker 1: For the most part, there's some Michelin starred restaurants that

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Speaker 1: are not great. Prosecutors in South Korea have asked a

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Speaker 1: court to sentence the owner of a Michelin starred restaurant

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Speaker 1: to one year in prison for serving a dessert topped

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Speaker 1: with ants, an insect not approved for consumption under local

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Speaker 1: food safety law. The restaurant's owner and the company were

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Speaker 1: indicted on charges of violating the country's Food Sanitation Act.

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Speaker 1: The Ministry of Food and Drug Safety launched its investigation

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Speaker 1: after spotting mentions of the ant dishes in blog posts

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Speaker 1: and on social media rather than through So it wasn't

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Speaker 1: a routine inspection where they showed up at the restaurant

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Speaker 1: and they saw it.

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Speaker 4: They were just scrolling.

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Speaker 1: Yes, they did, and they saw these things popping up

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Speaker 1: where there's ants on top of the dessert. The restaurant,

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Speaker 1: which holds two Michelin stars, is located in Seoul's up

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Speaker 1: up market district.

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Speaker 3: Of Gandam.

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Speaker 4: Cy Thank You Cy.

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Speaker 1: They are reported to have served sorbet dessert sprinkled with

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Speaker 1: ants for customers who wanted the flavor.

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Speaker 3: Here's where I was asking. Under South Korean law, only ten.

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Speaker 1: Insects species, including grasshoppers, meal worms, and silkworm poupa, are

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Speaker 1: approved for use as food ingredients. Ants are not among them.

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Speaker 1: And then they go on and say if they wanted

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Speaker 1: to do something with ants, they would have had to

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Speaker 1: ask for permission ahead of time, and they didn't. They

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Speaker 1: believe this restaurant has been serving ants for five years.

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Speaker 2: Why they just hit social media.

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Speaker 3: I don't know, but they were saying.

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Speaker 1: Prosecutors say that the reported dried ants from the US.

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Speaker 3: Wait, where do you get.

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Speaker 4: Drawn with a big ant exporter?

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Speaker 6: No?

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Speaker 3: No, I'm being serious? Are we do? We export dry ants.

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Speaker 2: And we're selling them to restaurants, So clearly there's no

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Speaker 2: law that's going to restrict them here.

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Speaker 1: There has maybe not ants. Maybe maybe we have eleven

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Speaker 1: and ants are on our list. Although we may be

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Speaker 1: exporting dry ants for another reason, but not food.

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Speaker 3: We may what else do you use dry ants for?

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Speaker 6: Hey?

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Speaker 4: You nothing?

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Speaker 3: Okay? Can I ask you this?

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Speaker 1: If you back up fifteen minutes ago, do you put

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Speaker 1: ants on sorbet? No?

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Speaker 2: You don't know right right here, it's a main company

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Speaker 2: into they do cuisine, culinary grade black ants half ounce

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Speaker 2: ten Ooh, it's available for sale.

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Speaker 1: Wait, so we we do use them in food? Have

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Speaker 1: I ever had ants and food on purpose?

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Speaker 4: Maybe that better be in the description of what's on

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Speaker 4: the menu.

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Speaker 1: Or is it like we're like squab. Oh I don't

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Speaker 1: know what that is. Oh, we killed a pigeon on

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Speaker 1: the street.

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Speaker 3: Do we not know? Do we black ants? And we

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Speaker 3: don't know? Oh?

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Speaker 2: This literally is the exact same packaging they're this company.

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Speaker 3: Oh yeah, no, no, because they said they got him

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Speaker 3: from the US.

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Speaker 2: Well, I just pulled up one. I didn't know it

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Speaker 2: was going to be a match and it is.

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Speaker 1: By the way, this guy they're asking for a year

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Speaker 1: in prison, he's facing five.

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Speaker 4: And this is the Michelin star chef.

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Speaker 2: Yes.

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Speaker 4: Yeah.

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Speaker 1: Prosecutors alleged the restaurant imported dry ants from the US

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Speaker 1: and Thailand from two thousand and one. It has been serving

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Speaker 1: them on dishes for five years, selling the ant top

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Speaker 1: dessert roughly twelve thousand times for a total revenue of

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Speaker 1: a lot of wand Prosecutors estimate forty nine thousand ants

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Speaker 1: were used in total.

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Speaker 2: May I ask what flavor was this adding to the dish?

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Speaker 3: I have no idea.

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Speaker 2: You said it was one on a sorbet, which is

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Speaker 2: delicious as is. Well, maybe the website that sells them

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Speaker 2: explains what it does. Oh, it provides a citrusy acidic

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Speaker 2: punch and a nice light crunch.

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Speaker 1: Okay, I get the no, No, I get the crunch,

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Speaker 1: No I get the crunch.

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Speaker 3: Crunch is good. You ever have chocolate chip ice cream?

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Speaker 1: Of course, the little chips when you crunch into those fantastic.

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Speaker 2: So here's the actual page for nto sense, which is

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Speaker 2: I was on a third party retailer's website.

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Speaker 3: Wait into Sensus. The name of the company is.

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Speaker 2: The main company. So they sell cricket stacks. They sell

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Speaker 2: what are those beaver scorpions?

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Speaker 3: There's no way they're selling scorpions.

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Speaker 2: No, it is. You can are they crushed up in

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Speaker 2: the tin just like the ants? Are?

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Speaker 3: I do scorpions have a good citrus taste?

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Speaker 2: They have worms? Eh, oh my god?

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Speaker 3: Hey what else goes best with beaver taint?

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Speaker 2: And they have that's more cricket, that's Chirpyes, So they

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Speaker 2: have a couple of cricket lines. They have the kickers,

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Speaker 2: and they have chirpies. Chirpies. Is it looks like it's

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Speaker 2: geared more towards kids because they have chirpies, cotton candy flavor. Ooh, chirpies,

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Speaker 2: Italian lasagna flavor.

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Speaker 3: Hey, do you guys want to go to Timmy's house? No,

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Speaker 3: his mom serves.

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Speaker 2: Crickets, mango, havebnaro and white cheddar.

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Speaker 3: Like white cheddar. White cheddar popcorn is awesome.

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Speaker 2: And it's a nutritious, environment environmentally friendly snack for.

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Speaker 1: So do we not have do we not have a

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Speaker 1: list of approved can you eat anything you want, any

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Speaker 1: bug you want in the US?

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Speaker 2: Or is it gonna be the case by case then?

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Speaker 4: Yeah?

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Speaker 1: So why does South Korea have a real strict ten

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Speaker 1: insect rule?

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Speaker 2: I mean, I don't know exactly, but there are a

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Speaker 2: lot of rules that Asian countries have that we don't

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Speaker 2: have in the States.

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Speaker 1: Is that a is it a French thing like I'm

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Speaker 1: trying to think of, like like a like a nice

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Speaker 1: high end restaurant, Oh, Loutesse.

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Speaker 3: Do they have any.

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Speaker 1: Great restaurant by the way, restaurant Georgetown. Yeah, great restaurant,

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Speaker 1: but that's like a that's that's a it's it's very casual,

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Speaker 1: but it's a fancy restaurant, very nice people, very very

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Speaker 1: nice people.

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Speaker 3: They're not serving ants.

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Speaker 2: I'm looking up who serves into cuisine ants nearest the

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Speaker 2: mid Atlantic region? Hmm, Now some are coming up that

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Speaker 2: are very close.

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Speaker 3: Okay, but is it like, hey man, I found ants

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Speaker 3: in my food.

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Speaker 2: I did see something. It's funny you use that voice

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Speaker 2: if if the answer and the food because the inspector

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Speaker 2: deems it to be a product of filth.

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Speaker 3: That's a problem, Tyler, that's a problem. All right.

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Speaker 2: So have you heard of Chickaitana?

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Speaker 3: Yes? DC? Huh it's in d C. Yeah.

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Speaker 1: No, no, no, I'm saying it's not like it's it's

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Speaker 1: not like out in Arlington or Clarendon or something like that.

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Speaker 3: Is it on P Street?

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Speaker 2: It's on Meridian Place.

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Speaker 3: Oh okay, did they serve ants?

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Speaker 2: Quick Internet search said they did. I'm looking Should I

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Speaker 2: start with happy hour or the full menu?

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Speaker 3: Full menu?

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Speaker 1: Yeah?

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Speaker 2: What I gotta translate. Sorry, it's not going to be quick.

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Speaker 3: Oh never mind, where am I going? Christian Line?

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Speaker 5: Chickatana in DC? Yeah, best Mexican food in Columbia Heights.

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Speaker 2: Are you we you know this?

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Speaker 4: No, it's just it's their website.

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Speaker 3: Oh, we'll see if they got ants.

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Speaker 4: I'm looking for ants?

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Speaker 2: Did this Diana realize I was on the website.

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Speaker 3: Well, why didn't you say you have to translate?

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Speaker 2: Because did you click on menu?

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Speaker 4: No?

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Speaker 3: Click on and now read.

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Speaker 4: It taco's pastor enchiladas.

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Speaker 2: Well I know what those are. I don't know what

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Speaker 2: the word is for the type of ant they have.

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Speaker 4: Oh okay, I get to what you're saying.

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Speaker 3: I'm sorry, Kristin, Where am I going?

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Speaker 2: Like? They have flun I found ants?

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Speaker 4: You didn't?

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Speaker 1: Wait?

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Speaker 3: Hold on it, yes, sir, yes, sir.

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Speaker 7: Hey, anything with natural flavor in it is made from

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Speaker 7: a beaver's butthole. So anytime you look at that like

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Speaker 7: natural oats or anything different colors, it's all beaver butthole.

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Speaker 3: Excellent, thank you sir. Oh wait, so you found the ants?

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Speaker 4: Yes?

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Speaker 2: They have a corn dish and your own dish, both

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Speaker 2: of which are finished with crunchy, earthy ants. Really, so

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Speaker 2: there you go. You can and oh there's another place

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Speaker 2: that does.

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Speaker 1: Hey, man, I went to roast some Mexicana once by

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Speaker 1: the Four Caps game.

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Speaker 4: Y'all been to Anita's.

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Speaker 1: You know how many goddamn ants that.

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Speaker 4: Were in there?

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Speaker 2: Would Diane be willing to try rus Mexicana.

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Speaker 3: That would be a step up.

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Speaker 2: Wait, would Diane be willing to try what I had

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Speaker 2: listed off from Chikitana?

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Speaker 6: No?

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Speaker 2: Okay, good because there is a knob set for you.

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Speaker 2: The alternate are at tip Cow, which is.

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Speaker 3: Laos a Loosian food. Yes, and have you ever had

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Speaker 3: Loasian food?

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Speaker 2: Diane, think I have.

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Speaker 3: It's very good.

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Speaker 2: They have a dish that features ant eggs.

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Speaker 3: Oh well, if you don't want the full ant, just

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Speaker 3: get the eggs. I'm sorry you don't.

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Speaker 2: You asked on on the corn.

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Speaker 3: You ate eggs this morning?

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Speaker 4: Yeah? From a chicken?

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Speaker 1: Okay, these are from an ant who cares same eggs

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Speaker 1: as eggs.

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Speaker 2: That's a KaiA mud. Dang. If you're looking at their

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Speaker 2: menu online, oh dang, scary you killed lunch.

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Speaker 6: I knew.

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Speaker 2: Kristen will be laughing.

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Speaker 1: How small are those eggs? They come out of an ant.

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Speaker 1: By the way, that place looks good.

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Speaker 2: Well, I don't. I don't see dip cow.

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Speaker 3: What that's the name of the restaurant. Yeah, dip Gow.

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Speaker 2: Why do you say it? And it sounds like you're

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Speaker 2: mocking their language.

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Speaker 3: That's how you talk me.

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Speaker 1: No, when you say the name of the restaurant dip cow,

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Speaker 1: Where am I going?

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Speaker 3: Line three? Hi Ellie in the morning, as opposed to

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Speaker 3: Hoby who used to cow tip. I'm sorry?

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Speaker 7: Is this? Uh? This is Chris?

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Speaker 3: Yes, sir? What can I do for you?

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Speaker 6: Tracking me up? I think a classic in college on

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Speaker 6: entomology and it was talked about bug parts and the

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Speaker 6: FDA allows I don't know what bugs they can put in,

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Speaker 6: but there you're allowed a certain part per million of

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Speaker 6: bug parts and food like in tomatoes you can't get

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Speaker 6: all the worms out, and apples you can't all the

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Speaker 6: worms out, and they actually add they can actually add

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Speaker 6: more bug parts if they're not to the actual limit.

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Speaker 6: So food companies will actually add extra parts into your food.

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Speaker 6: So there's bugs and all kinds of food that we eat.

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Speaker 3: But is there? Do we have a list? And listen?

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Speaker 1: I understand that like when you when you grow things

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Speaker 1: in the ground and you grow things outside, there are

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Speaker 1: bugs around, and you're right, sometimes bugs are going.

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Speaker 3: To get in there. I mean it's gonna happen. What

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Speaker 3: is But is there? I mean you took the class.

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Speaker 6: There's gotta be a list. They didn't, okay, but there

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Speaker 6: has to be I Beaver bunghole is not probably in lost.

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Speaker 1: If anything that says natural is made out of beaver butthole.

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Speaker 3: Thank you, sir, thank you.

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Speaker 2: Reading more about Diane's eggs, yes, the Washington City Paper,

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Speaker 2: which reviewed the restaurant, explains that they're not available on

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Speaker 2: the menu every day. The chef does remember having to

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Speaker 2: procure the eggs as a child, but now imports frozen eggs,

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Speaker 2: so they're only available certain times of year they get

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Speaker 2: them now. It is commonly eaten in the Southeast Asian

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Speaker 2: country as well as neighboring Thailand. The ova and hand

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Speaker 2: harvested from nest are hand harvested from nest built on

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Speaker 2: the leaves of mango trees. One method of obtaining them

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Speaker 2: is to shake it come on over buckets of water

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Speaker 2: the eggs. The eggs sink to the bottom the insects

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Speaker 2: like a stool while the insects drown. It's tough work

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Speaker 2: because the bugs bite. So that's how we get to

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Speaker 2: the restaurant here in DC, which is now importing them frozen.

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Speaker 2: The eggs are steamed then tossed the ant egs. I

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Speaker 2: don't want to say eggs, like we're just talking about

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Speaker 2: regular chicken.

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Speaker 3: Eggs, eggs, eggs.

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Speaker 2: The ant eggs are steamed, then tossed with toasted rice, powder,

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Speaker 2: fish sauce, your lime, juice, chili powder, fresh lemon, grass, mince, cilantro,

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Speaker 2: and chopped onions.

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Speaker 3: God, that sounds fantastic.

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Speaker 2: Rounds of eggplant and cucumber plus plenty of hot as

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Speaker 2: hell red chili is complete.

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Speaker 1: The solid by the way, you know, the one thing

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Speaker 1: out of everything that you read, you know, the one

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Speaker 1: thing you won't taste the eggs.

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Speaker 2: Right, Well, no, the chef says, you will taste what

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Speaker 2: you sense to be bubble milk ew when you bite

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Speaker 2: into them.

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Speaker 1: They no, no, no, it's like it's like it's like

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Speaker 1: dianob that way, yeah, boba, But a lot of people

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Speaker 1: don't like boba. So what if I said it's like

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Speaker 1: liquid filled couscous.

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Speaker 2: When you bite them, they pop and then the milk

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Speaker 2: that comes out has a little bit of a sour note.

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Speaker 2: The overwhelming flavor is going to be the significant heat,

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Speaker 2: though the hints of mint and cilantro managed to sign through. Texturally.

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Speaker 2: The eggs are like a splushier that's their word, splushier caviar.

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Speaker 2: Hey man, So Diane's doing the eggs. We're doing the

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Speaker 2: regular Yeah, we're just doing it. Yeah, we're a Chickaitana.

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Speaker 2: Diane's atal Hi, I'm sorry.

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Speaker 3: Who's this? Oh dude, you're breaking up. I'm sorry. Are

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Speaker 3: you there? Can you hear me?

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Speaker 8: Yeah?

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Speaker 3: Yes? What can I do for you? Sir?

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Speaker 2: Yeah?

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Speaker 8: Can you hear me?

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Speaker 6: Now?

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Speaker 3: Yeah? I got you loud and clear.

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Speaker 8: As two things? The UH. I don't know if it's

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Speaker 8: in any of the warnings on there, but they put

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Speaker 8: them a warning on like for crickets and stuff that

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Speaker 8: if you eat those, if you're allergic to the shellfish,

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Speaker 8: you can call the allergic reactions. I don't know if

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Speaker 8: that applies to ants as well.

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Speaker 3: Oh, you know what, that's a good question.

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Speaker 1: That's good now, Diane all of a sudden has a

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Speaker 1: shellfish Olla.

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Speaker 3: Use one of their forks to scratch yourself.

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Speaker 8: And we went to the Insect Museum in New Orleans,

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Speaker 8: right and they had like baked goods with different insects

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Speaker 8: inside of it. And they had I think it was

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Speaker 8: a cake like it was like a lemon, like a

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Speaker 8: poppy seat cake with ants and it tasted like had

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Speaker 8: like black pepper in it.

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Speaker 3: Oh, there you go. I like pepper all right, very good,

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Speaker 3: very good, Thank you sir, thank you.

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Speaker 2: We've learned quite a bit this break, this whole show,