CGAR21 — Bug Eating 101
Edible Ant Farms? Looking for an alternative to our industrialized food system? Raising insects for use as an alternative protein source is very sustainable and good for the earth. Insects are known to be eaten in 80 percent of the world's nations. For many people it is the only available meat meal rich in protein, sugars and vitamins. Ants, bugs, grasshoppers and butterfly larvae are eaten in Asia, Africa and South America. Chef Joseph Yoon, of New York City’s Brooklyn Bugs, incorporates insects into his haute cuisine. San Francisco's Don Bugito applies Mexico-inspired flavors to toasted crickets and toffee-brittle mealworms (which they have found are great as an ice cream topping). Learn about cultivating your own insects to avoid insecticides, herbicides and other pollutants and avoid insects that may contain harmful bacteria and parasites. Discover some ways of preparing insects and the benefits of these alternative protein sources. Sample insects such as honey bee larvae with honey and maybe some cicadas from safe, trusted sources. French flies anyone? Students 14-17 may register for this class through the Explore program and attend with a registered parent or other authorized adult. Call (847) 543-2980 for more information.