The entomologist talks about edible insects — and how to prepare them
As part of this month’s Eat Local Challenge, Zack Lemann brought a group of curious participants to Manchac Swamp, where the group caught more than 100 dragonflies and grasshoppers. Lemann demonstrated how to cook the critters at the Bug Appetit dining room at the Audubon Butterfly Garden and Insectarium. Lemann, manager of Animal and Visitor Programs at the Insectarium, spoke with Gambitabout the growing popularity of edible insects.
Is eating insects a thing now?
Lemann: Absolutely. Since 2011, there’s been an incredible uptick in popularity when it comes to edible insects. If you look around the country, there are more and more of these popping up every day. There are a lot of Asian and a lot of Mexican restaurants that are experimenting with it and including [insects] on their menus. Here in New Orleans, it’s already happening at Johnny Sanchez, where they’re serving Oaxacan chapulines (grasshoppers).
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