For Sandor Katz, the food writer and queer farmer who spurred the recent fermentation revival with his best-selling book The Art of Fermentation, fermentation goes beyond the sublime tastes and beneficial health effects of bread, sauerkraut, tempeh, meads and misos. The transformative action of microorganisms has also transformed his relationship with life and death.
With an ever-growing global population, the challenges of how we feed 8, 9, even 10 billion people is going to become ever more challenging. One emerging solution to provide a readily available source of protein: bugs.
For the engaging characters in this documentary, bugs are not only nutritious but also delicious. This film follows Ben Reade, a chef, and Josh Evans, a scientist, as they journey around the world to dig gleefully into hives and under trees to find local delicacies that less intrepid gourmands might find, uh, repulsive.
BUGS mixes this rollicking pursuit for treats into the bigger question: What the hell are we going to eat in the future?