Posts Tagged: David George Gordon
Insects: The Food of the Future
DAVIS--Teriyaki-flavored grasshopper kebobs: Yum or yecch? The protein-rich delicacies drew...
These Cambodiam crickets were described as a "fully flavored meat dish" the size of a small mouse. (Photos by Kathy Keatley Garvey)
UC Davis students preparing the bug dishes, :vann Dufort, a senior majoring in food sciencee Kimberly Leonard, a fifth-year food science/brewing science major, and Margaret "Rei" Scampvaia, an entomology student working on her doctorate.
"Pope of Foam" Charlie Bamforth holding court.
UC Davis student Ursula Selby, a junior majoring in neurobiology, physiology and behavior, and her husband, Ian Gamble, enjoying the bugs.
Josh Bubar, a UC Davis microbiology major, takes a photo of his friend, Nathan Olguin, eating a bug.
Posing for a photo before the event: "Pope of Foam" Charlie Bamforth; coordinator Elizabeth Luu; and celebrity bug chef, David George Gordon.
Pear, spinach and ant salad.
Have a Few Crickets With Your Kölsch
These things go together: Ham and eggs, macaroni and cheese, and beer and bugs. Beer and bugs?...
Would you eat honey bee larvae? (Photo by Kathy Keatley Garvey)
Wax moth larvae: good source of protein? And throw in a few small hive beetles for good measure? (Photo by Kathy Keatley Garvey)