Yale Sustainable Food Program: Alumni Interviews | Joshua Evans '12
Canada's National Observer: Why we should send miso – not billionaires – to space
Wall Street Journal: Is Kokumi the Next Taste Sensation?
MOLD Magazine: Fermentation as Care (print)
BBC Radio: You and Yours
The Globe and Mail: Eating insects no panacea
Fine Dining Lovers: Joshua Evans’ Fermentation Experiments
Cookery by the Book (podcast): On Eating Insects
BBC Wildlife: Meet the Author: Josh Evans
Heritage Radio Network: Snacky Tunes: On Eating Insects (podcast)
Barbican Blog: BUGS at UK Green Film Festival
The Takeout: The ever-growing case for eating insects
NY Mag / Grub Street: Can an Expert on Gourmet Bugs Finally Convince You to Enjoy Bugs As Food?
Artem: Странная едаЕшь жуков, спасай планету: когда еда из насекомых станет нормой (Eat Insects, Save the Planet: When Food From Insects Becomes the Norm)
National Geographic: Beyond Taste Buds: The Science of Delicious
IBM People for Smarter Cities (video): Nordic Food Lab: On a Quest for Deliciousness
Continente: Vai uma baratinha crocante aí?
NORD no. 5: Fremtidens Kjøkken
Gizmodo Australia: Are Insects The Future Of Food?
The Guardian: How insects could feed the world
New Statesman: Lovely grub: are insects the future of food?
Ars Technica: Lovely grub: are insects the future of food?
Gizmodo: Are Insects the Future of Food?
MIT Technology Review: Fun with Food: One Lab's Quixotic Quest for New Flavours
Elle India: Food crawl
Stadt Land Food: Officially, I'm a 'Researcher'... Interview with Nordic Food Lab
Culinary Institute of America: The Nordic Food Lab (video)
The Guardian: Cooking with insects - a minibeast maxifeast (video)
BBC News Europe: Insects source of protein instead of meat (tv)
Radio-Canada: Bien dans son assiette - Le Nordic Food Lab (radio)
Cereal Magazine, vol.1: All Aboard the Food Lab
Irish Examiner: Darina Allen: A taste of the future at Food on the Edge
The New York Times: Why Aren’t We Eating More Insects?
Village Voice: 2017’s Best Food Books for Woke Readers (and Eaters)
Atticus Review: The Hard Part Is Not the Taste
The Guardian: The best books on food of 2017
Journal of Insects for Food and Feed: Book review: On eating insects: essays, stories and recipes
Food & Wine: What Do Insects Taste Like?
The Tenderloin: On Eating Insects: Essays, Sories and Recipes, reviewed by David Maclean
In Good Taste: Review: On Eating Insects
Condé Nast Traveller: Shake Your Honeymaker
Times Literary Supplement: Just not crickets