Bugged Out: Can This Cookbook Convince More Americans to Eat Insects? | Civil Eats

Bugged Out: Can This Cookbook Convince More Americans to Eat Insects?

eat insects

The other day, on my way to pick up some grasshoppers for dinner, I was reminded of how difficult it once was to find ingredients that are now utterly commonplace—such as a block of tofu.

It made me wonder: Are insects the next tofu? In 20 years, will they become as commonplace in our grocery aisles and farmers’ markets as other foods than once seemed exotic?

The authors of a new cookbook-cum-manifesto certainly hope so. The Insect Cookbook: Food for a Sustainable Planet, is a translation of a 2012 Dutch work by two entomologists, Arnold Van Huis and Marcel Dicke, and cooking instructor Henk Van Gurp. As the title implies, the book urges more of us to try entomophagy, the practice of eating bugs.

If the global population hits nine billion by 2050, as projected, the world will need more sustainable forms of protein, argue Van Huis and Dicke. And raising insects for food requires far less land, energy, and greenhouse gas production per unit than cattle, pigs, poultry or dairy.

They are not the first to make this argument. Many readers will recall that in 2013, the UN’s Food and Agriculture Organization released a report (co-authored by Van Huis) endorsing entomophagy as a strategy to feed the world. “The consumption of insects … contributes positively to the environment and to health and livelihoods,” it read.

According to The Insect Cookbook, over 1,900 species of insect are eaten worldwide, and many are lavishly illustrated here: Dragonfly larvae in China (served, intriguingly, with deep-fried peppermint leaves); Cambodian tarantulas (also deep fried); moths in Australia and Italy (roasted and eaten raw, respectively). Why should Americans avoid joining the two billion people worldwide who eat insects, the book asks.

It’s a logical argument. But it’s also a simplistic one, as I discovered.

eat insectsTo their credit, the authors don’t tease American readers by suggesting authentic bug recipes from Laos or Australia. Instead, they offer modest, accessible recipes for a cook with ordinary skill: Chili with buffalo worms and mealworms, for instance, and a Thai salad with grasshopper.

I set out to make the first recipe in the book, nachos with chapulines, the salted, lime-tinged grasshoppers that are a specialty in Oaxaca, Mexico. It’s impossible to ruin nachos, right? From the start, however, I was stymied by a big problem facing would-be entomophages: Lack of supply. The infrastructure for producing, transporting, and delivering edible insects doesn’t yet exist in Chicago and, I’m guessing, most of the U.S.

That’s not the authors’ fault, but they don’t offer many solutions, either. They dedicate 180 pages to documenting how and why to cook bugs—but only two paragraphs on how to get them, listing just one U.S. supplier, World Entomophagy, a small business in Athens, Georgia. And World Entomophagy’s preferred transaction method—calling the owner on his/her cell phone—makes me worry about the capacity of this small business to handle lots of orders, despite its plans to expand.

We’ll bring the news to you.

Get the weekly Civil Eats newsletter, delivered to your inbox.

After multiple attempts, I succeeded in sourcing grasshoppers at a Mexican specialty store in Chicago. They had been shipped in, already roasted, from Mexico.

Thus, after much searching, I must conclude that it is difficult if not impossible to get fresh, local bugs fit for human consumption unless you raise them yourself or buy them from pet suppliers. (Foraging is generally discouraged because wild insects eat many potential harmful things.) Pet stores and websites sell edible grasshoppers, crickets, mealworms, and more for Americans’ lizards. But trusting Petsmart to provide my protein hardly seemed better than buying Tyson chicken.

None of these practicalities dampen the authors’ enthusiasm, however. The cookbook contains several absurd recipes. There’s one for an insect stir fry called “hakuna matata” (yes, like The Lion King). There’s a “buglava” recipe that substitutes mealworms for pistachios. And, perhaps most troubling, there’s a recipe for chocolate cake that calls for buffalo worms.

This ento-mania suggests one of the problems of the apostles of entomophagy and, for that matter, of dietary reformers in general: An endless boosterism that saps their credibility. Chocolate cake is one of the great achievements of human civilization. Anyone arguing that worms will improve it seems, well, a little crazy.

Eventually, the authors’ fervor started to taint the entire logic behind entomophagy. What makes a more sustainable stir fry—bugs shipped across the continent, or eggs from my neighbor’s coop? Isn’t the larger issue the absurd amounts of protein Americans consume? Unfortunately, the cookbook doesn’t attempt answers to nuanced questions like these.

With all that said, my chapulines nachos were pretty decent. The pre-roasted grasshoppers offered a nice, shrimp-like crunch, even without their wings and legs, which are removed in the course of preparation. They had a dry, dusty aftertaste that I did not love, but perhaps that would have disappeared if I had fresher hoppers to cook.

In the end, the chapulines were the least tasty element of my nachos, after the salsa, cheese, refried beans, chips, and scallions, respectively. I could have skipped the grasshoppers and been just as happy.

Unless entrepreneurs can create a real infrastructure for raising, selling, and distributing edible insects for a mass audience, it might still be difficult to find edible insects in America’s grocery aisles and farmers markets. And yet, I have the feeling, some folks will still be proselytizing for them.

Thank you for being a loyal reader.

We rely on you. Become a member today to read unlimited stories.


Photo at the top by Lotte Stekelenburg.




Christopher Weber is a freelance journalist in Chicago, where he also manages two large gardens and drives carpool. His signature crop is sweet potatoes. You can find more fascinating tidbits about him at ChristopherWeber.org. Read more >

Like the story?
Join the conversation.

  1. Brian Kahn
    A very interesting, well written article,
    Please be aware that next millenium farms NMF
    In Toronto has a wide variety of human grade
    Enjoy them
  2. Hey BK, thanks for the mention. Yes we do, we farm and process insects for people food. Please check us out and contact us with any questions. We have been farming insects for 7 years and bring a lot of experience and passion to the subject.
  3. Ryan
    Thanks for the great article and read. I have had the same issues in trying to find a reliable source for insects.
    I recently came across Next Millennium Farms and have placed a couple of online orders with them. I'd say they are worth checking out...
  4. Scarlett Sampsell, RD, CDN
    Excellent article! Thank you for all the education in it!
  5. Judy
    There already is a real infrastructure for raising, selling, and distributing quality edible insects for a mass audience -Ontario, Canada's own Next Millennium Farms.
    They also offer some real recipe solutions that can be quite "eater" friendly such as using cricket flour in muffins, yum yum! check them out at http://www.nextmillenniumfarms.com
    They also have a great vision and philosophy behind their quality product

More from



Kelsey Keener feeds chickens at Sequatchie Cove Farm. (Photo credit: Sarah Unger)

How Tennessee Officials Lost Out on Millions in Funding for Farmers and Food Banks

The Tennessee Department of Agriculture missed a USDA grant deadline to allow food banks to buy from local farmers. Now, the state is looking for ways to make up the funds.


From Livestock to Lion’s Mane, the Latest From the Transfarmation Project

Craig Watts in his mushroom-growing shipping container.(Photo courtesy of Mercy for Animals)

Inside Bayer’s State-by-State Efforts to Stop Pesticide Lawsuits

a farmer walks in a cornfield early in the season; superimposed over the picture is the text of the Iowa bill that would prevent anyone from suing chemical companies over harms from pesticides

Chemical Capture: The Power and Impact of the Pesticide Industry

a farm field with a

In ‘Barons,’ Austin Frerick Takes on the Most Powerful Families in the Food System

author austin frerick and the cover of barons, his new book about corporate consolidation, monopolies, food systems, and more. (Author photo by Kris Graves)