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Once it was dished out over some white rice, the stir-fry was much like any other one I've had — except every few bites, I had to remind myself that it was okay that there were bugs in my food.

It's not easy to ingrain new food practices. But Gracer's description of eating waxworms makes me want to try even more insect species. And while there might not be a food shortage in America right now, it's the bug-eaters who will be prepared for the coming apocalypse.

As Gracer says, "it's sort of being a better citizen of the world . . . [to] work with my taste buds and my psyche" and to move toward greater acceptance of six-legged meals.

Deirdre Fulton can be reached at dfulton[a]phx.com.

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  Topics: Lifestyle Features , Recipes, Insects, diet,  More more >
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4 Comments / Add Comment

cpticd

Do you have to remove the wings and legs? Seems like a lot of work for a small snack.
Posted: November 18 2010 at 7:50 AM

Entsoc America

The Entomological Society of America will have a symposium on entomophagy (eating insects) at our Annual Meeting in San Diego in December: http://esa.confex.com/esa/2010/webprogram/Session12742.html.
Posted: November 18 2010 at 10:02 AM

DavidHammond

A few years ago during the cicada infestation, a friend and I made local news for foraging cicadas and preparing them in a variety of ways:

http://www.wttw.com/main.taf?p=80,1&pid=hEmci3z1ohv_jXhWkE2eQpnR1eZPFSh9

David Hammond
Posted: November 18 2010 at 2:58 PM

Anonymous

Best part about cooking with insects? You can't overcook 'em - they never loose that crunch!
Posted: November 18 2010 at 6:16 PM
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