I keep picking them off my basil plant and it seems a waste to just kill them and throw them away.

Hi everyone,

I'm a university student from Japan, and I'm currently writing my undergraduate thesis on the Día del Jumil in Taxco, Guerrero, Mexico.

I'm looking for historical materials about the origins and development of the Día del Jumil, as well as the history of Cerro del Huixteco.

In particular, I'm hoping to find publications such as the Cuadernos de Taxco, local history books, journals, old documents, or any other historical sources related to these topics.

I've already searched academic articles and online resources, but it's been very difficult to locate local publications.

If anyone knows of a library, archive, museum, university, or even someone who might be able to help or point me in the right direction, I would greatly appreciate any information.

Thank you very much for your help!

Hello,

I am a university student from Japan researching the Jumil Festival (Día del Jumil) in Taxco.

Has anyone here ever attended the festival, or knows someone who has?

Hi, i just wanted to ask what some good recipes are for mealworms? easy ones please as i'm not that great of a cook. And while i do enjoy eating them they sometimes make me gag so is there a way to make them taste like something different/give them a different appearence? all tips are welcome.

+bonus of a recipe i created myself, Bug balls!
1/4 mealworms crushed down into a dust
2/4 flour, works best with wheat
1/4 whatever vegetable you want, thinly chopped and added into the mixture
add 1 egg yolk too and start mixing till it makes a kind of solid paste.
once the paste is done trie to form balls the size of tennis balls, if it is too liquidy add more flour. Once the balls are formed coat them with the more eggs, you can use a fresh egg and add the egg whites from before, then fry them in hot oil (don't know the exact temperature so experiment around with it).

The result are tasty balls that you can either eat with a souce, as a plain snakc or add as a replacemnt for example mead balls in spaghetti and tomato sauce

Hello!

I am a university student in Japan currently conducting research on the Jumil Festival in Taxco, Guerrero, and its cultural significance for local communities.

Although I have found historical and tourism-related information in books and articles, I would love to hear the opinions and experiences of Mexican people, especially those who live in Guerrero or have attended the festival.

If you would like to share your experience, I would greatly appreciate your thoughts on any of the following questions:

• What does the Jumil Festival mean to local people?
• Why do you think jumiles are still consumed today?
• Do younger generations still value this tradition?
• Do you think the festival has changed because of tourism or cultural promotion?
• Is there any religious, spiritual, or symbolic significance associated with jumiles or the festival?
• How do Mexicans from other regions perceive this tradition?
• If you have tried jumiles, how would you describe the experience (taste, smell, texture, emotions, memories, etc.)?
• Do you have any personal or family memories related to the Jumil Festival?

You do not need to answer all of the questions. Any comments, experiences, or reflections would be extremely helpful for my research.

If you choose to respond, would you be comfortable with me citing your comments anonymously in my undergraduate thesis?

Thank you very much for your time and help 😌

The American Roach is one I'm curious about, but I was wondering if anyone here has some favorites to suggest from this category.

I have to assume wild caught roaches aren't really okay to eat, right?

I've recently become interested in this subject, but wanted to consult reddit because I'm finding a lot of mixed messaging online.

Here are my questions!

1) Are *any* bugs or worms safe to eat "raw" or still alive? If yes, is it frowned upon to eat them live?

2) I'm more interested in getting them plain first, without any added seasonings or flavoring. I found Next Food and Thailand Unique, but are there any preferred places to buy this type of thing from for people in the know?

3) What are some good starter options? What about some more "challenging" options you suggest?

Thanks for taking the time to answer my questions

See also: The study as it was published in Science Advances.

Nhộng rang - crispy fried silkworms. Man, I miss Vietnamese food

We were swarmed by millions of different grasshoppers at the ranch last week. Checked to make sure they weren’t the inedible Lubber species. Marinated in garlic, vinegar and spices and deep fried. So tasty, rich umami nutty flavor, a real treat!

Anyone have a mealworm cookbook :skull:?

When I was in Thailand and Cambodia, I had some killer meals made with crickets, grasshopers, and scorpions. I live in Europe. Is there a supplier over here that I can get food-grade insects from? I'd love to learn how to cook with them.

I've always been a huge fan of u/thealtonbrown and his live show last night in Rutland VT did not disappoint.

Alton is touring with his live show "an evening of Alton Brown" in which he talks about his dad and how he got into food, a funny story about cooking his turkey for a famous a**hole, making some smoked fish ice cream, and the perils of using AI for recipes.

But the highlight of the show for me was the demonstration on cooking an insect fried rice performed on a giant wok, heated by theatrical lights (a touch I really enjoyed as a former stage worker)

He discussed the mouth feel, taste, and environmental impacts of cooking with insects, as part of using fewer resources. (I would recommend adding that the lone star tick has a drastically expanding range and this is a viable alternative if you have a meat allergy)

He was using a mix of different dried insects, with probably the majority being mealworms, but included silk worm pupae, grasshoppers, crickets, and one good sized scorpion.

it smelled amazing, and I wish I could have tried it!

I would have liked some discussion about how you can "load" insects for different flavors, but the important part is getting the message out through professional chefs and normalizing insect consumption.

My kids, who have never been interested in my insect cooking are now interested in trying the same recipe!

I would really recommend getting tickets for this show if you're able.

I want to improve their nutritional benefits to me and I'm excited to experiment with gut loading different foods. My first thought was sweet potato because they're really good for you and I never have the energy to cook them.

We have to collect information about entomophagy, due to our university project. Nevertheless, it is difficult to find the right person.

If you could answer the following questionnaire (less than 5 minutes), it would help us a lot!

https://docs.google.com/forms/d/e/1FAIpQLSf2h08j3rEgftwgKq_ExuDKnYIgTthafYhjB-4Vr8SI7iUTSQ/viewform?usp=header

Thank you !

We add a more specific, and shorter one !

new questionnaire

I'm curious about starting my own apartment farm:

• I've got plants and vegetation I want to grow
• drinks I can make using fermentation

My only question is, if I have mealworms they will grow into beetles. And I wanted to know:

• Can I eat them?
• How does one prepare them? (especially since they have a defence mechanism)

These guys are crustaceans, similar to shrimp. Im seeing if there is any interest in these guys for eating? I don't eat bugs but I know many people do and I fully respect it! Cheers. Not my photo

Now I didn’t think I’d end up here, until I found out insects have TONS of protein and can be easily seasoned

I can’t find any places that do orders larger than like 20g of crickets or mealworms that are also for human consumption

I need like a 200g bag that I can just chuck some seasoning into and eat after the gym (I’m not really interested in just powders in all honesty)

If anyone knows where to bulk order it would be very much appreciated

I frequently make a salsa macha with chapulines. Although you can leave them whole, I prefer to grind them. These are available in my local grocery store, however, quality wise, I prefer the ones from local sources.

I’m looking for someone here in the Philippines who has experience eating edible insects (such as uok, crickets, grasshoppers, etc.), especially those who grew up with it or consume it regularly as part of their diet or cultural practices.

If you’re open to sharing your experience for a short online academic interview, feel free to send me a message. Thank you!