by Mya Stark At first glance, one might feel that “The Best Things To Do in Los Angeles: 1001 Ideas” has three strikes against it. It’s a book rather than a blog or an app; it’s…
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The Farm 432 project explores growing the other white meat: BUGS! Named 432 for the number of hours it takes 1 gram of black soldier fly eggs to turn into 2.4 kilograms of delicious larvae protein, the device makes it possible to harvest up to 500kg of larvae per week (roughly two meals) for those who can stomach it! Hit the jump to see how it works and watch designer Katharina Unger fry up some bugs!
Designer: Katharina Unger
Farm 432: Function from Katharina Unger on Vimeo.
Farm 432: Eating Insects from Katharina Unger on Vimeo.
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(Bug-licious! was originally posted on Yanko Design)
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1. Grandpa the Pixel Painter Hal Lasko, who now goes by Grandpa, is a 97-year-old former typographer whose medium of choice is Microsoft Paint. Lasko lost most of his eyesight due to macular degeneration but discovered that the computer program could magnify images…
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ECO Washing Balls are sensor driven balls that move in the bowl of water, ridding your fruits and vegetables from harmful pesticides. I am all in support of this kind of innovation; just two days ago I read a news report about some school children that succumbed to pesticide-laced food. Simple dishwashing and running water are not enough, either we stop using these harmful chemicals of get the industry to come out with such innovations. What do you say?
The Washing Ball uses electrolysis technology, which does the sterilization safe and perfect.
Designer: Yeonjin Jo
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Yanko Design
Timeless Designs – Explore wonderful concepts from around the world!
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(No More Pesticide Food was originally posted on Yanko Design)
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Graduate designer Katharina Unger has designed a table-top insect breeding farm that allows people to produce edible fly larvae in their homes (+ slideshow).
“Farm 432 enables people to turn against the dysfunctional system of current meat production by growing their own protein source,” said Unger.
As part of the project, she bred and ate black soldier fly larvae in a prototype system, then designed a machine to replicate the process on a domestic scale. “I ordered larvae and built up my own fly colony to see if the process works,” she told Dezeen. It was very exciting to watch the larvae migrating up the ramp, new flies emerging, mating and laying eggs.”
In her design for the farm, soldier fly larvae are dropped into a chamber at the top of the appliance, where they develop into adult flies and move to a larger chamber. Here they mate and produce larvae, which fall down into a “kindergarten” area, mature and become trapped in a harvesting pot, ready for consumption. A few of the harvested larvae are selected to be dropped back into the top of the machine and start the cycle again.
“Black soldier fly larvae are one of the most efficient protein converters in insects, containing up to 42% of protein, a lot of calcium and amino acids,” the designer adds. After 432 hours, 1 gram of black soldier fly eggs turns into 2.4 kilograms of larvae protein, so Unger predicts that people could harvest approximately 500 grams of larvae a week, producing two meals.
“The larvae I bred have a very distinctive taste,” she told us. When you cook them, they smell a bit like cooked potatoes. The consistency is a bit harder on the outside and like soft meat on the inside. The taste is nutty and a bit meaty.”
Her favourite recipe with the insects so far is larvae and tomato risotto: “I like to mix parboiled rice with wild rice together with the larvae, put a lot of tomato sauce in it and a bit of parmesan cheese. A bit of parsley or basil on top and you have a perfect meal.”
Above movie shows breeding of fly larvae in the prototype system
“With my design I am proposing a new lifestyle,” the designer told Dezeen. “It’s about a potential new western culture of insect eating and breeding… It is really about making people see that there is a great variety of food on our planet that we rarely consider.”
Unger explained that by 2050 meat production will need to increase by 50 percent to meet population increase, predicting that because we already use one third of croplands for the production of animal feed, it will be necessary to develop alternative food sources and production methods.
Above movie shows cooking and eating insects
She added that her system so far uses just one out of 1000 edible insects in the world and she wants to develop the idea further in collaborations with manufacturers and researchers.
Above movie shows how the proposed appliance would work
Unger completed the project whilst studying Industrial Design at the University of Applied Arts Vienna, and was taught by Hartmut Esslinger of Frog and Fiona Raby of Dunne & Raby.
See more stories about food and design on Dezeen »
The post Farm 432: Insect Breeding
by Katharina Unger appeared first on Dezeen.
Sponsored content: The south of France, and Saint-Tropez in particular, may seem a daunting place if you aren’t set on an exact itinerary. A harbor for some of the world’s largest yachts, a center for some of the the world’s…
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Yashar Nijati—known as Yash—was lucky to try hummus for the first time in Allepo, Syria, which set the bar pretty high. Upon returning home to Vancouver following a summer in Beirut, Abu Gosh, Jaffa, and Amman in 2009, Yash found that the same…
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A “place where you might find architectural chicken coops, tea parties, decanters, bespoke knives or donut art,” the NYC-based blog Gastronomista is the work of Emily Arden Wells, an architect by day, and a writer and drinks aficionado by night. Wells’ background in…
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by Tara Lange Chickpea Magazine is a high quality, visually rich food magazine. Though similar in some ways to other magazines featuring food, Chickpea is set far apart by its dedication to a 100% vegan lifestyle. In 2011, after Cara…
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South Korean designer Sungi Kim recently sent over an intriguing concept for a bottle design with a built-in tablet dispenser. “Make sure you have clean, safe water and when desired, press the cap to release the hidden vitamin tablet and voila, simply magic.”
It’s an interesting take on water additives, and while my initial thought was that the pressurized container would preclude a push-top system (as in sealed jelly jars), but I suppose the solution would be to partially open the bottle and release the tablet, then reseal it and agitate as needed. However, our own hipstomp—a sometime packaging designer—has another concern:
…what they’ve drawn up wouldn’t work—if stacked in pallets for shipping, the weight of the bottles above would dispense the pills in the bottles below—I believe it’s possible, with some kind of blisterpack integrated in a recessed way inside the cap. Though it might be prohibitively expensive. Then again, Japan has a reputation for creating expensive bottles, and I imagine South Korea probably keeps pace.
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