- Author: Kathy Keatley Garvey
Fact: At least 80 percent of those attending the Bohart Museum of Entomology's open house on entomophagy ate one or more insects--a cricket, an earthworm or a mealworm. The diners ranged in age from a 9-month-old girl to senior citizens.
Some came back for more--especially the mealworms and earthworms, said Bohart associate Emma Cluff. The crickets? Not so much.
A two-year-old from Dixon happily munched everything given to him. "He'll eat anything," his mother said.
Various companies, including Hotlix, Exo and Chirps Chips, provided the samples.
Besides eating insects, visitors asked questions about entomophagy and handled insects from the petting zoo, which includes Madagascar hissing cockroaches, walking sticks or stick insects, and tarantulas.
They also made buttons proclaiming "I Ate a Bug at the Bohart."
A display, titled "Bug Buffet," drew widespread interest: "Have you ever eaten ant pancakes or scorpion scaloppini? Well, eating bugs (entomophagy) is a lot more common than you might think. All round the world, people eat delicious and nutritious insect delicacies."
The dishes mentioned on the display:
- Locust Biscuits, featuring the brown locust, Locustana pardalina
- Mexican Caviar, starring the giant water bug, Abedus herberti
- Termite a la Carte, featuring termites, order Isoptera
- Maguey Worm Tacos, with Maguey worms, family Megathymidae
- Raw Cossid Moths, starring the larvae of the cossid moth, Xyleutes leucomochia
- Fried Pupae, presenting the pupae of the silkworm moth, Bombix mori
The next Bohart Museum open house, themed Parasitoid Palooza!, is on Saturday, Oct. 19 from 1 to 4 p.m. It is free and family friendly. The museum is located in Room 1124 of the Academic Surge Building on Crocker Drive.
"An insect parasitoid is a species whose immatures live off of an insect host, often eating it from the inside out," said Tabatha Yang, education and outreach coordinator of the Bohart Museum. "It is part of their life cycle and the host generally dies."
The late UC Davis entomologist Richard M. Bohart (1913-2007), founder of the Bohart Museum, researched Strepsiptera, or twisted-wing parasites, for his doctorate in 1938. Both the Bohart Museum and an entire family of Strepsiptera, the Bohartillidae, are named in his honor.
The Bohart Museum, directed by Lynn Kimsey, UC Davis professor of entomology, houses a global collection of nearly eight million specimens. It is home to the seventh largest insect collection in North America, and the California Insect Survey, a storehouse of the insect biodiversity. It also maintains a year-around gift shop, which is stocked with T-shirts, sweatshirts, books, jewelry, posters, insect-collecting equipment and insect-themed candy.
The insect museum is open to the public Mondays through Thursdays from 9 a.m. to noon and 1 to 5 p.m., except on holidays. More information on the Bohart Museum is available on the website at http://bohart.ucdavis.edu or by contacting (530) 752-0493 or bmuseum@ucdavis.edu. (See list of open houses for the 2019-2020 academic year.)
- Author: Kathy Keatley Garvey
So we did…Because the Bohart Museum of Entomology is hosting an open house on entomophagy from 1 to 4 p.m., Saturday, Sept. 21 in Room 1124 of the Academic Surge Building on Crocker Lane--and you're invited.
The event, free and family friendly, is an opportunity to participate in the joy of eating...drum roll...insects! And for that, you'll get a button proclaiming “I ate a bug at the Bohart."
If you're not into eating insects, you can cuddle and photograph the critters in the live "petting zoo," or view insect specimens. Just remember that 80 percent of the world consumes insects as a protein source. Some 1700 species of insects are edible.
“Many insects are quite edible and if you try them, you might find that crickets are the new shrimp,” says Lynn Kimsey, director of the Bohart Museum and professor of entomology, UC Davis Department of Entomology and Nematology. “Personally, I like flavored mealworms."
"Just think of insects as terrestrial shrimp or crab," adds senior museum scientist Steve Heydon.
Now, what do other entomologists and bug ambassadors think about eating insects?
Danielle Wishon
Danielle Wishon, who holds a bachelor's degree in entomology from UC Davis, is an entomophagist. She likes baking with mealworms when she's not working five jobs, including (1) teaching assistant in the lab of UC Davis alumnus Fran Keller, assistant professor at Folsom Lake College, and (2) police services officer for the Lafayette Police Department.
“Mealworm cookies are visually fun and taste good,” Wishon said. “It's my understanding that people with nut allergies will sometimes make cookies and cakes with ground-up mealworms because they have a ‘nutty flavor' but don't bother their allergies. Crickets are good as well, but only if they are baked or sauteed.”
Rather than asking "why,” Wishon asks "why not?"
“Most of the world includes arthropods in their diet,” Wishon noted. “We do, too; we just think of them differently because we pull them out of the sea. Depending on the arthropod, they are healthy, abundant, and an eco-friendly alternative to other sources of protein.”
Back in 2014, Wishon participated in a “Beer and Bugs” event (Bugs and Beer—Why Crickets and Kölsch Might Be Matches in Heaven” at the Robert Mondavi Institute for Wine and Food Science. It featured UC Davis Professor Charles Bamforth, aka “The Pope of Foam,” and David George Gordon, aka "The Bug Chef," extolling the virtues of beer and bugs. Guests sampled eight different insect-inspired creations in what was billed as "an ultimate tasting experience."
Wishon ate a baked cricket. A very large cricket.
She liked it, too!
That's not to say she likes consuming all crickets. “I once ate a boiled cricket and it was absolutely disgusting!”
When we asked entomologist Leslie Saul-Gershenz, who holds a doctorate in entomology from UC Davis and is associate director of research, Wild Energy Initiative, John Muir Institute of the Environment, UC Davis campus, if she has cooked with insects and eaten them, she responded:
“Many times! I have baked chocolate chip chirpies, made cricket dip surprise, mealworm pizza and eaten all of them. I have eaten beetle larvae in Papua, New Guinea and Peru and grasshoppers in Mexico. Seriously, they are important sources of protein all around the world and they are eaten regularly in most cultures except ours. We, of course, eat their close relatives the crustaceans without hesitation.”
Bohart Museum associate and naturalist/photographer Greg Kareofelas of Davis remembers when he and colleague Danielle Wishon participated in the “insect-eating affair” at the Mondavi Institute. Frankly, he doesn't make a habit of eating insects. "My favorite is pizza," he says.
Kareofelas can usually be found at the Bohart Museum open houses showing visitors the Lepidoptera (butterflies and moth) section with curator and entomologist Jeff Smith.
“I think it was Dan Janzen (noted evolutionary biologist and conservationist affiliated with the University of Pennsylvania) that used to say he ‘chewed' butterflies and moths to see how they would taste to birds--the “distasteful monarch” thing," Kareofelas related. "Reading that was the closest I have gotten to eating Leps (Lepidopderans).”
“I will try and keep an open mind at the open house,” Kareofelas promised. “But my favorite is still pizza!”
'I Ate a Bug at the Bohart'
Various companies, including Hotlix, Exo and Chirps Chips, are providing samples for the Bohart Museum open house, says education and outreach coordinator Tabatha Yang. Visitors will learn about entomophagy, sample insect-based foods, make buttons (“I ate a bug at the Bohart”), view the collection, and handle insects from the petting zoo, which includes Madagascar hissing cockroaches, walking sticks or stick insects, tarantulas and praying mantids.
The event coincides with "Student Move-in Day," when students head back to campus for the academic year, and family and friends help them move. Many campus visitors are expected to tour the Bohart Museum.
The Bohart Museum, founded by noted entomologist Richard M. Bohart (1913-2007), houses a global collection of nearly eight million specimens. It is home to the seventh largest insect collection in North America, and the California Insect Survey, a storehouse of the insect biodiversity. It also maintains a year-around gift shop, which is stocked with T-shirts, sweatshirts, books, jewelry, posters, insect-collecting equipment and insect-themed candy.
The insect museum is open to the public Mondays through Thursdays from 9 a.m. to noon and 1 to 5 p.m., except on holidays. More information on the Bohart Museum is available on the website at http://bohart.ucdavis.edu or by contacting (530) 752-0493 or bmuseum@ucdavis.edu. (See list of open houses for the 2019-2020 academic year.)
- Author: Kathy Keatley Garvey
Sure you have.
Insect fragments are in just about all the foods we eat, from chocolate to coffee to wheat flour to pizza sauce to beer and more. An insect control company estimates that we eat, on the average, 140,000 "bug bits" every year. (See Business Insider.)
But now you can REALLY eat a bug. And experience the joy and adventure of eating a new and exciting kind of protein.
The Bohart Museum of Entomology is hosting an open house themed "Gobble, Gobble, Munch, Munch, Crunch: Entomophagy,” from 1 to 4 p.m., Saturday, Sept. 21 in Room 1124 of the Academic Surge Building on Crocker Lane. Open to the public, it's free and family friendly, said Lynn Kimsey, director of the Bohart Museum and professor of entomology at UC Davis.
“The theme is entomophagy and we have some samples from various companies coming our way,” said Tabatha Yang, education and outreach coordinator. Companies providing samples include Hotlix, Exo and Chirps Chips.
"Just think of insects as terrestrial shrimp or crab," said senior museum scientist Steve Heydon.
In preparation for the event, Bohart Museum volunteer Iris Bright, a second-year biology major at Sacramento City College, sampled crickets, mealworms and earthworms last week.
Bright liked them all. “They're good,” she said, as she tasted red, green and blue earthworms. She described them as having "a sweet and sour taste." The mealworms? “Somewhat cheesy.”
“The crickets are crunchy," she said, adding "I've had them before.”
Bright, who plans to obtain a degree in biology and a field ecology certificate and then her master's degree, joined the Bohart Museum of Entomology/Folsom Lake College team that recently collected insects in Belize. She's studied with Belize bioblitz team leader Fran Keller, an assistant professor at Folsom Lake College who received her doctorate in entomology at UC Davis.
Eighty percent of the world population, including those living in Central and South America, Africa, Asia, Australia, and New Zealand, consume insects as a high protein source. Some 1700 species of insects are edible.
The Food and Agriculture Organization of the United Nations (FAO) has registered some 1,900 edible insect species and estimates that there were, in 2005, some two billion insect consumers worldwide. FAO suggests eating insects as a possible solution to environmental degradation caused by livestock production. Insects and arachnids eaten globally include crickets, cicadas, grasshoppers, ants, various beetle grubs (such as mealworms, the larvae of the darkling beetle, various species of caterpillars (such as bamboo worms, Mopani worms, silkworms and waxworms), scorpions and tarantulas, according to Wikipedia.
Spencer Michels in a PBS News Hour report in May 2017, commented: “But the big advantage of eating insects is that they are generally healthier than meat. A six-ounce serving of crickets has 60 percent less saturated fat and twice as much vitamin B-12 than the same amount of ground beef. ..Bugs also don't spread disease to humans the way cows — think mad cow disease– or pigs can.”
“I do realize that insects do have a bad rap,” California Academy of Sciences entomologist Brian Fisher recently said. “Most people see insects are pests or as dangerous. But it's just the opposite. Insects are less dangerous and less of a problem for humans in terms of disease."
“We do have concerns about disease jumping from animals like pigs and cows to humans,” Fisher said. “But there are no worries about a disease jumping from an insect to humans. The more evolutionary distant we are from our food source, the less danger there is. … There is almost zero chance that any disease that affects an insect could actually impact a human after it's cooked.”
Celebrity bug chef David George Gordon, author of the “Eat-a-Bug” cookbook, extolled the virtues of the “bugs as food” movement when he addressed a UC Davis audience in 2014 at the Robert Mondavi Institute for Wine and Food Science. Insects are an environmentally friendly source of protein, he said, and bug farming reduces greenhouse gas emissions and is exponentially more water-efficient than farming for beef, chicken, or pigs.
The Bohart Museum houses a global collection of nearly eight million specimens. It is also the home of the seventh largest insect collection in North America, and the California Insect Survey, a storehouse of the insect biodiversity. Noted entomologist Richard M. Bohart (1913-2007) founded the museum. It maintains a live "petting zoo," featuring Madagascar hissing cockroaches, walking sticks or stick insects, tarantulas, and praying mantids. The museum's gift shop, open year around, includes T-shirts, sweatshirts, books, jewelry, posters, insect-collecting equipment and insect-themed candy.
The museum is open to the public Mondays through Thursdays from 9 a.m. to noon and 1 to 5 p.m., except on holidays. More information on the Bohart Museum is available on the website at http://bohart.ucdavis.edu or by contacting (530) 752-0493 or bmuseum@ucdavis.edu. (See list of open houses for the 2019-2020 academic year.)
- Author: Kathy Keatley Garvey
You CAN have your cake and eat it, too.
You can also "have your BUG and eat it, too."
Even if you're not into entomophagy.
When Randy Veirs, executive assistant to Lynn Kimsey, chair of the Department of Entomology, brought cupcakes into the office that wife Faye made, atop each cupcake perched a little ladybug.
Little as in "M&M" size. Little as in a real "M&M." Little as in "Wow! How creative!"
Faye is a marketing and development assistant at the UC Davis School of Law. A native of Hawaii, she moved to California in 2000. She plays clarinet and ukulele. In fact, as teenager, she taught ukulele at the Roy Sakuma Studios in Hawaii. Husband Randy plays the trumpet in the UC Davis Symphony.
They both like insects.
Lately Faye has been reading a fun-filled book, "Hello, Cupcake!"
"Hello, Ladybug!"