"Since most of humanity has eaten insects for most of our history on the planet, not eating insects is more unusual than eating them," Gracer says.
Gracer faced off against the Audubon Institute's entomologist, Zack Lemann, in a Creepy Crawly Cuisine Cook-off at the academy's Bug Fest. Performing before a gathering of wide-eyed youngsters and adults who covered their eyes, the two self-taught chefs prepared delicacies with not-so-secret ingredients for a panel of three volunteer judges.
The menu featured Cricket Bread With Goat-Cheese and Giant-Ant Spread; Crispy Cajun Crickets; Cicadas and Apples cooked in brown sugar and honey and served kabob-style on skewers; and Water-Bug Ice Cream.
You still with me?
Of course, I had to try something. So, for the record, the meat of the water bug is salty and surprisingly fruity, but I would not go back for seconds. The Chocolate Chirp Cookies, however, were delicious.
"Look at all this muscle mass," Gracer said, filleting water bugs while kids squealed and parents averted their eyes. "You know, water bugs are not roaches," Gracer said defensively. "They're related to stink bugs."
And that makes them more appetizing?
Gracer's aim is to entice the palate.
"I don't coat insects in chocolate because that makes it a novelty. I want insects to be dinner."
Lemann says he'll be happy if his Chocolate Chirp Cookies prepared with roasted crickets (see accompanying box) get people to appreciate insects' contribution to our ecosystem. His Crispy Cajun Crickets are so simple that no formal recipe is needed. (Also, see box.)
But where does one get cookable crickets?
Lemann displayed cans of crickets from Thailand and caterpillars from sub-Saharan Africa. But Acme, Super Fresh, Giant - most of the major supermarket chains do not carry crickets, canned, fresh or frozen.
