And then when you add it into avocado or guacamole, the flavor is really beautifully homogenized.

And I like to think it's kind of like a lemon.

If you were to bite into a lemon or squeeze a lemon, you're like, "Oh, so sour-how do you eat this?"

And you're like, "Oh, you have to learn how to eat it and add it in to really accompany and be a part of the flavor profile and develop these flavors."

And I think it's a similar thing with edible insects.

We're at a point and a stage where a lot of people think of insects as, like, eating a whole insect.

And I think our understanding functionally is kind of like we're biting into a raw lemon.

But we have to begin learning the gastronomical properties and really develop more of the tools, assets and even language in how we're going to address it to be able to be successful in getting people to adopt it.

And so going back to your original question, I think that we have a big void in the knowledge.

And without that knowledge, people are like, "Okay, I know what eating is, I know what insects are, so of course, I know what eating insects are."

But their real understanding of it is devoid of a lot of the knowledge.

And so beyond the why, I think we also have to consider that there's a great moment for us to learn.

If we were to know that there are billions of people around the world that already consume insects on a regular basis-not out of desperation, but maybe it's a delicacy.

Maybe it's something that we enjoy doing.

Maybe we just want to have a butter-fried, chocolate-covered cicada because it's delicious.

And so for me, one of the really big things is that when people ask me, "What's, like, the one way or one insect you think that will get people to change their mind?"

I like to really think about the personal nature of eating and that this is not a one-size-fits-all solution and that it really requires this complex interdisciplinary nature for us to really think about how we're going to successfully transform a global perception around insects as being a pest or something that bites you or eats the plants in your garden to being something that's sustainably farmed or harvested specifically for human consumption and that's processed in America at Food and Drug Administration–approved facilities and that we can have this sort of knowledge that can build the confidence.

And then to be able to create the hundreds of dishes that I've done and to be able to share this with people where, "Hey, that's a very recognizable food.

I love drinking fruit smoothies with the addition of another 30 grams of protein," or, "I love the idea of eating a cricket lasagna, where I don't even have to see the cricket if I don't want to," or, "I love this tempura-fried cicadas with a buffalo dipping sauce. That sounds absolutely delicious."

And so I think that everyone has to come to this on their own.

But I never want people to feel like I'm pressuring them or that they have to do it because of sustainability but that they can really come to this on their own terms and go, like, "Oh, I keep seeing all these dishes with crickets and cicadas, and I'm very curious because people are saying they taste delicious."

That's kind of the approach that I have, is that I'd love for people to just have the decisions and the knowledge so that this isn't propaganda because we're not trying to go out there and make this be political or have this be part of some political agenda but really to think about "Hey, there are great benefits to this, but ultimately it's also incredibly delicious and fun."