by Jake Welch, The National Pulse:

Britain’s corporate establishment newspaper “of record” the Times, is celebrating the beginnings of a so-called, “food revolution,” in which lizard ceviche, worm chili, and fried ants are being defined as “bright[ly] colour[ed] and “inventive” nutrition for humans.

The chef responsible for the cuisine of creepy-crawlies, Marsia Taha, says her small restaurant can be a “pioneer in a deeper cultural change that celebrates the flavours of as yet little-known foods, while breaking taboos.”