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The New Yorker

Arts Editor: Françoise Mouly

Photographer: Hans Gissinger

Food Stylist: Victoria Granof

Note: Content for The Daily Edit is found on the newsstands. Submissions are not accepted.

Heidi: Did the confection come with the cricket?

Hans: No, we ordered the treat and then the food stylist got the crickets.

Where did she get the crickets?

From a pet, store, they were frozen. It’s a very expensive source of protein, about $500 per pound.

Did you eat the treat?

No, no one on set ate the crickets, who knows what the crickets ate, so we were not tempted.

There was a model on set, was that part of the requirement when she was cast, her willingness to eat a bug?

Yes, she had to be willing to bite into it, but not eat it.

I loved the tartas section on your site. How did that body of work come about?

A pastry chef friend of  mine in Barcelona was celebrating the 100th year anniversary of his bakery and he asked me what he should do to celebrate.

I said, “Explode your tarts”

His father knew a pyrotechnician so we shot with a high speed movie camera that captured about 300 frames per second.

How much film did you have to edit?

23,000 total frames for 15 tarts.