Washington, May 16, 2017: Sixty-four per cent of Americans support same-sex marriage and say it should be legalised, according to a new poll.
The results in the Gallup poll released on Monday showed a 3 per cent increase since last year and the most support for gay marriage since the US-based research organisation began tracking the issue in 1996, when just 27 per cent backed it, Politico news reported.
Democrats (74 percent) and independents (71 percent) have been most accepting of legalising same-sex marriages, with support among Democrats reaching a majority in 2004, followed by a majority among independents in 2007.
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Forty-seven per cent of Republicans support legalising same-sex marriage, the highest ever mark from the party.
The Supreme Court in June 2015 legalised gay marriage nationwide in a landmark 5-4 ruling that said the Constitution bars states from denying marriage licenses to same-sex couples, reports Politico news.
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While some may still have objections to same-sex unions over moral or religious grounds despite the Supreme Court ruling, Americans are more accepting of same-sex relations, with 72 per cent of respondents saying it should be legal.
The survey of 1,011 adults was conducted May 3 to 7 via landline and cellphones. (IANS)
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Culinary director, Jeremy Kittelson, says Linger is committed to changing the American palate. “As much as we love beef,” he says, “there’s no scientist who will tell you cattle farming is a sustainable practice. We should eat more insects."
A huge shipping container in the suburbs of Denver, Colorado, is the home of some of the nation’s smallest livestock. Rocky Mountain Micro Ranch is Colorado’s first and only edible insect farm, and one of fewer than three dozen companies in the U.S. growing insects as human food or animal feed.
Wendy Lu McGill started her company in 2015, and today grows nearly 275 kilos of crickets and mealworms every month. “I want to be part of trying to figure out how to feed ourselves better as we have less land and water and a hotter planet and more people to feed,” she explains.
Feeding the world’s appetite for protein through beef and even chicken is unsustainable, according to the United Nations Food and Agricultural Organization. Protein from bugs is more doable.
On the global menu
Edible insects are a great source of high quality protein and essential minerals such as calcium and iron. Edible grubs — insect larvae — offer all that, plus high quality fat, which is good for brain development.
Insects are part of the diet in many parts of the world. Analysts say the global edible insects market is poised to surpass $710 million by 2024, with some estimates as high as $1.2 billion. And while American consumers comprise a small percentage of that market today, there is growing demand for a variety of insect-infused products.
Amy Franklin is the founder of a non-profit called Farms for Orphans, which is working in the Democratic Republic of Congo. “What we do is farm bugs for food because in other countries where we work, they’re a really, really popular food,” she notes.
In Kinshasa’s markets, vendors sell platters of live wild-caught crickets plus big bowls of pulsating African Palm weevil larvae. These wild insects are only plentiful in certain seasons.
Franklin’s group helps orphanages grow African Palm weevil larvae year round, in shipping containers. “Most of the orphanages don’t own any land. There really is no opportunity for them to grow a garden or to raise chickens. Insects are a protein source that they can grow in a very small space.”
Changing the American palate
It’s estimated that more than 2 billion people worldwide eat insects every day. And even though the U.S. Food and Drug Administration has confirmed that consumption of crickets and mealworms is safe and that they are a natural protein source, many Americans, like Denver grandfather Terry Koelling, remain skeptical. As he and his grandchildren take a tour of Rocky Mountain Micro Ranch, he admits, “I don’t think they are very appealing, as something to put in your mouth. You see them around dead things, and it just does not appeal to me to eat something that wild.”
Koelling gets adventurous at Linger, a Denver restaurant that has had an insect entree on its menu for three years.
Culinary director, Jeremy Kittelson, says Linger is committed to changing the American palate. “As much as we love beef,” he says, “there’s no scientist who will tell you cattle farming is a sustainable practice. We should eat more insects.”