Chefs play a major role in influencing food trends and helping us eat more sustainably. Essentially, everything Stone Barns and farm to table advocate Dan Barber says in The Third Plate is on point-- if his thinking came to life everywhere, it would be a food dream come true. Within the world of crickets, Michelin-three star restaurant Saison is stepping up! Chef Joshua Skenes serves crickets in a number of dishes there from live spot prawns grilled with sweet cricket glaze to private batch caviar with a cricket broth. We are also proud to announce that we both use the same cricket supplier, Aspire. That’s right, Seek has Michelin quality ingredients too! Read more here.