by Brian Varner
Most of us would only consider eating insects in two scenarios:lost in the woods and starving to death, or rip-roaring drunk and on a dare. But as our culture becomes increasingly aware of the damage caused by commercial food production, we’re constantly challenged to seek out sustenance that’s produced more responsibly and closer to home.
And if good taste, nutritional value, and ecological sustainability are among the primary considerations of your food selections, the source may be all around you.
At MSU’s 25th annual Bug Buffet last week, informative presentations accompanied by samples of locally produced honey demonstrated the crucial role and benefits of bees, while MSU Catering Services presented appetizers, entrees, and desserts offering varying degrees of indulgence to the adventurous eaters in attendance.
The Galleria Cocktail (pictured at left), featuring “land shrimp”—which have more protein, calcium, iron, zinc, thiamine, and riboflavin per serving than beef rib roast—was a particularly eye-catching option, and the well-received quesadillas, stir fry, fritters, and desserts made less conspicuous use of insect ingredients.
“I wouldn’t know what I was eating,” said one surprised diner. “It tastes really good.” This unexpected approval was the general consensus by all those in attendance.
For more information about edible insects, visit http://www.foodinsectsnewsletter.org.