Friday Faves — notes from the new gastroconomy, No. 62

  • A new local food and beverage consciousness has come to Ghana. "'We are trying to create a new atmosphere here, and to rejuvenate our sense of identity," said Kofi Owusu-Ansah, 39, who founded Republic with his brother Raja last year. 'If you look at our spirits, you will find not one single import – the base for all our cocktails is local-made sugar cane spirit akpeteshie.'" Curious about all the African food you don't know about? Check out the new project My African Food Map.
  • Russians are now trying to get back to their former, healthier cuisine. "'We want to inspirate [sic] the old Russian traditions with new feelings and ideas," Akimov says. "In Europe, it [local food] is about health and sustainability. In Russia, it's more than that. It's an opportunity to revive whole regions.' LavkaLavka and its partners aren't just resurrecting their country's indigenous foods – they are reinvesting in the people who grow them."
  • What we will probably all be eating soon and probably should be already: edible insects. London-based company Ento wants to convince you to give this sustainable protein a try.