/ Modified aug 14, 2013 9:21 a.m.

AZ Illustrated Science: Tuesday, August, 13, 2013

Local company makes protein bars with crickets; unconventional cooking styles use liquid nitrogen, magnets.


Play the video above to see these stories on AZ Illustrated Science on Tuesday, Aug. 13:

CRICKET BARS: Entomophagy is the practice of eating insects. Many enthusiasts argue that they are not only delicious and nutritious, but good for the planet as well. Pat Crowley, a Tucson native, founded Chapul, a company that makes protein bars using 100% ground cricket powder. The former water conservationist sells his creation around the world and locally in various places, such as Rocks and Ropes.

SCIENTIFIC RECIPES: Chefs Janos Wilder and Devon Sanner of Downtown Kictchen + Cocktails demonstrate a style of cooking that uses liquid nitrogen. They make a root beer float with root beer ice cream, vanilla soda, birch caramel and whipped cream.

COOKING WITH MAGNETS: Daniel Hemmer of the UA's Department of Physics demonstrates how to use electro magnetic induction to heat up food.

AZ Illustrated Science is produced by Georgia Davis. Contact her at gdavis@azpm.org.

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