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	<description><![CDATA[<img width="150" height="150" src="https://www.ulprospector.com/knowledge/wp-content/uploads/2015/08/Podcast-Logo-150x150.png" class="attachment-thumbnail size-thumbnail wp-post-image" alt="" decoding="async" loading="lazy" srcset="https://www.ulprospector.com/knowledge/wp-content/uploads/2015/08/Podcast-Logo-150x150.png 150w, https://www.ulprospector.com/knowledge/wp-content/uploads/2015/08/Podcast-Logo-30x30.png 30w, https://www.ulprospector.com/knowledge/wp-content/uploads/2015/08/Podcast-Logo-60x60.png 60w, https://www.ulprospector.com/knowledge/wp-content/uploads/2015/08/Podcast-Logo-90x90.png 90w" sizes="(max-width: 150px) 100vw, 150px"><br>In this episode, we speak with food expert Jill Frank about insects as a protein source and what is driving the push to find an alternative, sustainable protein. Have a topic you&#8217;d like to hear more about? Please let us &hellip; <a href="https://www.ulprospector.com/knowledge/podcast/insects-as-a-protein-source/">Continued</a>]]></description>
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