While it’s true that the majority of the world’s population regularly dines on insects and bugs… it’s an acquired taste that has yet to take hold in North America and Europe.
Homemade peppered sausage with weevils
Well, the students in the University of Tennessee’s Institute of Agriculture made a valiant attempt to change the minds (and palates) of some willing East Tennessee foodies. A veritable smorgasbord of insect fare was presented for the discerning diner. Enchiladas, wontons, stir fry and even homemade sausage were served, each featuring unusual ingredients- insects. My particular favorite was the bug bologna, a homemade sausage, peppered with weevils!
"This is the seventh year for our Buggy Buffet," said UT's Dr. Jerome Grant, Associate Professor of Entomology and Plant Pathology, "and it just keeps getting bigger." (The buffet, not the bugs.)
Hopefully, the idea of insect cuisine doesn’t “bug” you too much, because this six-legged source of protein and vitamins may just be the solution to feeding the planet’s ever-increasing population. After all, it takes a lot less space and money to raise a pound of crickets than a pound of beef. AND they are equally, if not more, nutritious!
So while I did occasionally have to soldier past the feeling of prickly legs in my throat (albeit likely imagined), I have to admit that I was pleasantly surprised by the tasty “grub” presented. And if this is indeed the future of food, then I say “Bon Apetit” or maybe it should be “Bug Apetit!”
- Jennifer Roder
Oh the hor d'oeuvres. A personal favorite: celery, pimento cheese topped with weevils!
And the main course: Check out the stir fry with spicy mealworms. Oh lá lá. Magnifique.
And who's for dessert? Crickets you say? Yes, cricket cookies. Yum!