Here’s your chance to get in on what might be the American trend of the 21st Century. Wait too long, and you’ll be just another tag-along, without the cred that genuine trendsetters have and deserve.
Link:
Bug Eaters Try to Get Some Buzz – WSJ.com
Across the country, entomophagy—the eating of insects—has gained a small audience hopeful that the inclusion of bugs in global cuisine from Southeast Asia to Mexico inspires more of a following for such dishes in the U.S.
It’s been a slow crawl. For years, the idea has been pushed by champions such as David Gracer in Rhode Island, who has a company that sells processed edible insects, and David George Gordon, a Seattle-based science writer who published the Eat-a-Bug Cookbook in 1998. Buggy fare has been featured at the Audubon Insectarium in New Orleans and at events like BugFest at the North Carolina Museum of Natural Sciences and Bug Bowl at Purdue University in Indiana.