Put The Bite on Bugs

(Page 6 of 6)

July/August 1981
By Wayne S. Moore 
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The fact is that insects are so versatile that you can prepare them in any number of ways. They can be stir-fried with vegetables and spices . . . fried in an egg batter ... baked in a meat pie ... stewed ... tossed into salad or on a pizza . . . spread on toast . . . or added to a dull can of soup. You can build an entire menu around the six-leggers or simply use them as a side dish, supplement, or appetizer. Recipes for insect souffles and the like can be found in the book Entertaining With Insects: The Original Guide to insect Cookery by Ronald Taylor and Barbara Carter.

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If you harvest a bumper crop of bugs, consider grinding them into a powder or paste. Insect "flour" preserves well in the freezer . . . and can be used on a cold winter's day to add protein to a bowl of rice.

Whatever way you prefer to prepare an insect meal, don't wait until you're on a wilderness outing, or in desperate straits, to sample this tasty food. Instead, startright now—to get acquainted with what has to be about the most readily available source of free protein around. Who knows, once you take your family on its first insect—foraging expedition, they just might become enthusiastic entomophagists . . . and "bug" you to do it again!

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