Whoa — check out this New York Times article about bugs being next on the foodie frontier.
And of course, the Bay Area gets a shout out — we follow SF chef/artist Phil Ross throwing a gourmet grub event in Brooklyn.
The article traces the history of bugs being quite a normal part of cuisines around the world. I was glad to see chapulines mentioned. I gorged myself on these little, fried grasshoppers when I spent time in Oaxaca. The myth was that if you ate enough, you’d surely return. Anyone else fallen in love with those guys? YUM.
I’ve definitely eaten cutworms for gross-out effect, but I haven’t ever incorporated bugs into my diet in a more sophisticated manner (well, there was Team Escargot).
Cutworm photo courtesy of the University of Minnesota
Hmm. I might have to start collecting bugs. Look out, Team Kitchen!!!