Jun 5, 2014 — A pest control company and a venerable Washington, D.C., grill teamed up to offer gourmet bugs to anyone who'd try them. The selection included roasted crickets, spiced mealworms and ant lollipops.
Apr 29, 2014 — Animals bark, sing, growl and chat. Plants, one would think, just sit there. But it turns out that plants bark, growl and chat as well. Here's how they do it.
Apr 17, 2014 — A team of international scientists have found four species of insects with reversed sex organs. The females' anatomy may have to do with their need for nutrients that only males produce.
Apr 3, 2014 — Revisiting the topic of eating insects, anthropologist Barbara J. King samples some cricket cookies and interviews the founder of Little Herds, a nonprofit dedicated to entomophagy.
Jan 17, 2014 — Insect-eating is catching on with some in the United States. But it's everyday behavior in many other cultures. Commentator Barbara J. King wonders how meat eaters and vegetarians in the U.S. react to dishes with grasshoppers and katydids as key ingredients.
Jul 18, 2013 — "Presentation is everything," says David George Gordon. In his revised Eat-A-Bug cookbook, the author offers recipes designed to please the palate and tempt the eyes. Insect "food porn" has arrived.
Jun 3, 2013 — It's not easy making friends with wild animals, especially when the animal is impossibly small, very shy, hiding under a pile of leaves. But when the writer Rachel Carson heard a "ting! ting! ting!" coming from her backyard — like someone ringing a teeny bell — she had to meet this creature, the one she called "the Fairy Bell Ringer."
May 29, 2013 — We know, eating bugs sounds strange, but 2 billion people already do it — and the U.N. has made the case for insects as a key protein source. For U.S. East Coasters, the coming of the 17-year cicadas provides an opportunity to cook with bugs. If you want to try your hand at it, there's a cookbook to guide your way.
May 14, 2013 — A new report makes the case that insects may be essential to feeding a planet of 7 billion people. Why? They're nutritious, better for the environment than other protein sources and can generate jobs, according to the U.N.'s Food and Agriculture Organization.
Mar 7, 2013 — Some have proposed a culinary approach to the millions of locusts that made their way from Egypt to Israel this week: Eat 'em up. Plenty of world cuisines can offer inspiration, but there's a catch: Rabbis don't agree locusts are kosher.