Ento Foods - the story

The idea for ento came about after a series of events including an observed gap for a deliciously wholesome, ethically sourced, and sustainably made food rich in protein, iron, and B-12; a visit to Mexico where I was amazed by the culture of eating insects; my personal struggle with the vegan label and B-12 supplements (more on this coming soon in a blog post); and finally, a meeting with the founder of Seginus Farms, a cricket flour farm in southern Florida.

I started to wonder if any other vegans, vegetarians, and general health/sustainably/ethically conscious omnivores also shared similar struggles as I was having trying to find a protein, nutrient rich, wholesome source of food with a low carbon-footprint. 

Dismantling the taboo

Insect foods are re-revolutionary. I say “re-“ because insects have been part of the human diet for hundreds, if not, thousands of years. Ento and all insect food sellers alike are here to bring it back. Unfortunately, our society has created some taboo around eating insects, yet, eating the flesh of certain mammals is perfectly acceptable by the Western Hemisphere since it’s the norm – now that you’re taking a second to think about it, sounds bizarre, huh?

After deciding that I wanted to sell a product that would fight this taboo, I had to think of the form in which I would sell the cricket flour. It didn’t take much brainstorming for me to recall another market gap I had realized earlier in the United States: the lack of simple, healthy, and very low sugar granolas. Now in days, nutritionists criticize granolas for seeming more like a dessert than a breakfast or snack due to typical granola’s high sugar content. With ento, I hope to see the “healthy” connotation return to granola. 

ento foods - idea evolvement  

Elementary school, 6th grade: Interest in workers' rights kindled when introduced to the concept of child labor. I never looked at fashion the same. 

Senior year of high school:  Al Gore’s an Inconvenient Truth opened my eyes to the causal relationship between humans and climate change. Summer before college I eliminated red meat from my diet...

Freshman year of college: Turning values and knowledge into practice:

 Food Inc., Vegucated,  and Forks Over Knives, further expanded my awareness of the affects of food consumption on both our planet and health. I took a 180 turn from my meat consuming, Brazilian culture influenced diet and junky american foods consisting of Toaster Strudels for breakfast and pizza sticks for lunch when I became a hardcore vegan.

Throughout college I developed a penchant for healthy lifestyles and love for cooking so that my motive for being vegan encompassed both health and sustainability reasons. 

2014 – 2016: intense weight-loss giving way to a health setback, contemplations on my diet and obsession with fitness begin... (more on finding balance in a blog soon to come)

Summer of 2016: Discovery of cricket flour at the Yellow Green Farmer's Market in Hollywood, Florida – rethinking the “vegan label” and coming back to my initial WHY reasons for turning vegan.

Spring 2017:  Drive ignited, itch found - increasing news in the media of insect based alternative/sustainable proteins + continuous news of growing obesity rates in kids and adults alike– realizations that I had to make a significant contribution towards the dissemination of insect food eating in a form of deliciously healthy, low glycemic foods.