They might be creepy-crawlers to some, but to others they're crunchy and crispy treats loaded with nutrients and health benefits. From Mexican-style grasshopper tyaluda to protein-dense cricket snack bars, edible bugs have taken hold in the New York dining scene, lauded by scientists and chefs alike for their environmentally-friendly farming methods as well as taste and textures.
On November 21, first-timers and insect-noshing veterans alike can geek out at NY Eats Bugs hosted at the Explorers Club by the New York Entomological Society, the Metropolitan Society of Natural Historians and future-food agency Alimentary Initiatives. The festivities will kick off with a Crickets and Cocktail hour that includes drinks and a canapé reception in the club's library ($20), followed by talks from the likes of paleoentomologist Dr. Phil Barden and edible-insect hive farmer Katharina Unger.
Later that night at the New York Banquet of Bugs, chef Natalie "Cookie" Martinez (Toronto's Market 707) will prepare a six-course feast featuring edible bugs as the only source of protein ($125). Expect a diverse range of invertebrates, from locusts and larvae to ants and mealworms. Feeling brave? Learn more and purchase tickets here.