Quinnipiac University Class Cooking With Crickets
HAMDEN, Conn. (CBSNewYork) — Crickets may be the new protein additive.
As WCBS 880 Connecticut Bureau Chief Fran Schneidau reported, Professor Julia Giblin’s anthropology students at Quinnipiac University are experimenting by using the insect in recipes they’re cooking.
Crickets offer a very good nutritional value. According to Men’s Health magazine, four crickets contain as much calcium as a glass of milk, which is good for healthy bones and teeth.
The class will also try other recipes.
“We’ll have some protien bar samples,” she said. “We’re going to do some smoothies, some sort of health smoothies with insect protein. And we might go for a little exotic stuff, so maybe some chocolate-covered insects.”
Giblin said curious nonstudents can do the taste tests themselves, but she advises securing the crickets from a noted entomophagy outlet that specializes in producing insects for consumption.
“There are a lot of pollutants in our urban environments,” Giblin said. “And you could get those through the insects if you were just to collect them from your backyard.”
You May Also Be Interested In These Stories
- Swastikas Found Scrawled On Brooklyn Apartment Doors
- NYC Struggling With Apparent Homeless Encampments In Herald Square Transit Corridor
- Queens Residents Spot Apparent Coyote On Roof Of Long Island City Bar
- Vigil Held For Victim Of East Village Explosion As Investigators Probe Cause
(TM and © Copyright 2014 CBS Radio Inc. and its relevant subsidiaries. CBS RADIO and EYE Logo TM and Copyright 2014 CBS Broadcasting Inc. Used under license. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. The Associated Press contributed to this report.)