Brooklyn Filmmakers Explore If Eating Bugs Can Reduce Global Warming

Their film The Gateway Bug debuts next month at the Santa Barbara International Film Festival.

For two years Brooklyn filmmakers Johanna B. Kelly and Cameron Marshad traveled across the country. They wanted to see if changing daily eating habits, specifically by incorporating more insects into diets, could reduce global warming. This February, the results of their travels, the film, The Gateway Bug debuts at the Santa Barbara International Film Festival followed by a still to be determined release in New York. I caught up with the filmmakers in advance of the premiere.

Edible Brooklyn: In the course of the filmmaking did you try different bug dishes?
Cameron: Before we even started our first interview, I ordered a bag of frozen crickets. I fried them up in some olive oil with garlic and put them on toast and eggs. I really like them—they take on a lot of the flavor of whatever spices you’re using. As we progressed with the filming we came across new dishes. The most interesting insect product, which is not on the market for human consumption, was the purged fat from Black Soldier Flies. It has a deep orange color and almost takes like curry butter.

EB: What do you hope people learn from the film?
Johanna: I hope audiences are empowered to change habits that are easy to changeMeat Free Monday, zero food waste, really simple sustainable choices.

EB: What do you think needs to happen for Americans to see bugs as a food source?
Cameron: It all comes down to education—learning about the nutritional and environmental benefits and showing how easily insects are integrated as a protein.

EB: Where can New Yorkers see The Gateway Bug?
At this stage we are still planning our West Coast premiere but being New Yorkers our plans are to have a pretty big party here! The best way for people to stay up to date on those announcements is to follow our social media, Facebook, Instagram, Twitter

EB: When you’re in New York what are some of your favorite restaurants?
Johanna: Bamonte’s in Brooklyn, it’s an old-school red sauce Italian restaurant with amazing food, great staff and the perfect interior. We also love Black Ant NYC, a modern Mexican restaurant in the East Village that features in our film. It serves seriously lethal cocktails and of course bugs!

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Bridget is the digital strategy editor for Edible Manhattan, Edible Brooklyn, Edible Long Island and Edible East End.