From insects to tacos
On the last day of Greg Sword’s Insects and Human Society course, students got a taste of entomology — literally. The class ended not just with a lesson in entomology but also with an unforgettable encounter with one of the world’s most sustainable protein sources.
Sword, Ph.D., Regents Professor and Charles R. Parencia Chair in Cotton Entomology in the Texas A&M College of Agriculture and Life Sciences Department of Entomology, decided to ditch the traditional lecture format and serve up something unique for his students: tacos with a crunch —– courtesy of grasshoppers and mealworms.
Donning a crisp, white chef’s toque, Sword transformed the classroom into an adventurous culinary experience. Students lined up, some eager and others a little hesitant, to assemble their tacos. The spread included all the traditional toppings — tortillas, diced onion, cilantro, salsa and lime — with the unconventional additions stealing the show.
Sword made sure to lead by example. Taking an enormous bite of his insect-laden taco, he paused for effect, mealworms visibly protruding from his mouth, and said, “Delicioso!”
Reactions among students ranged from excitement to cautious curiosity.
Keegan Nichols, a Ph.D. student and teaching assistant for Sword, offered his own take on the grasshopper-eating experience. “The wings are the hardest part,” he said.
To learn more about insects as food, visit https://www.insectcenter.org/.
