Insects are crawling their way into Minnesota s sustainable food scene as an inexpensive source of protein. Written By: John Sievers | ×
Todd Renard adds protein powder made from mealworm or crickets and some of his own homegrown ground mealworm to some of his food for added protein. Renard is pictured holding his homegrown ground mealworm Tuesday, March 2, 2021, at his home in Rochester. (Joe Ahlquist / jahlquist@postbulletin.com)
The idea of eating insects really bugs some people. Others, not so much.
Todd Renard, a 36-year-old marketing manager for Solar Connection Inc. in Rochester, started eating insects in 2014. He became interested in entomophagy, the scientific term for consuming insects, while completing a graduate degree in sustainability.