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September 16, 2017 – 2:31 am

In this insightful gem, journalist and life coach Wanda Hennig writes wisely, hilariously and sometimes poignantly about sex and food; living for three-and-a-half years at the San Francisco Zen Center; moving solo from one continent to another; meditation; creative mindfulness strategies and more. Cravings: A Zen-inspired memoir about sensual pleasures, freedom from dark places, and living and eating with abandon (Say Yes Press). Edition Two (Mouth Orgasm edition) published August 2017 (ISBN 9780996820523 paperback; ISBN 9780996820523 eBook).

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Home » Culinary Adventures, Culinary Travel, Featured, Food Culture, Lifestyle Features, South Africa Travel

Mopani worms stake a claim

Submitted by on June 29, 2022 – 3:39 am
Mopani Worms
Wendy Vesela-Ntimbani. Photo Wanda Hennig

Insects. They are what we’re told we’ll all soon be eating if we care about the planet. For Wendy Vesela-Ntimbani, born in Limpopo, the mopani worm has been a culinary favourite since she was a kid. Now she is sharing them with the world. A cash cow disguised as a caterpillar?

Squeamish about what you eat? “Get over it!”

Meet Wendy Vesela-Ntimbani, chemical engineer, entrepreneur, and a woman who, 10 years ago, around the time I was trying that stew, considered launching a mopani business. She wrote a business plan, which she mothballed. Felt the world wasn’t yet quite ready.

Now, however, insects, bugs – from ants and grasshoppers to termites and cicadas – are regarded as cutting-edge superfoods. Cricket flour is a norm in the United States and Europe. It’s the protein factor. But not just that. Read the full article in TGIFood in the Daily Maverick.

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