A small but growing number of restaurants in the U.S. are cooking up insect-based dishes. Some insect farmers even sell roasted crickets and cricket powders at farmers markets. DSI affiliated faculty member Michael Crossley is trying to break that barrier down. In the University of Delaware College of Agriculture and Natural Resources (CANR), the assistant professor and agricultural entomologist has launched a new course, Insects as Food (ENWC 267).
Bug Bites
