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Vanessa Ware, Entomology Club, (515) 572-7694
Skip Derra, News Service, (515) 294-4917


AMES, Iowa -- Iowa State University's annual insect horror film festival would not be complete without the insect tasting event.

The film festival will be Friday, Nov. 1, in the Sun Room, Memorial Union. Doors will open at 6 p.m., with the film, "A Bug's Life," beginning at 7:30 p.m. Other events will include several insect displays and a butterfly tent.

Though insect eating has never caught on in the United States, they still are eaten by several cultures. Insects are a clean, nutritious and palatable food source. For those who would like to make the insect goodies found at the film festival, here are two recipes:

Insects can be purchased by mail or phone order, or at local pet stores. Insect gathering needs to be done in a nonsprayed area, such as a field. Some insects are inedible so research is recommended before preparing insect dishes **.

To clean insects, place in a colander or fine mesh strainer, rinse and pat dry. Dry roast in a 200-degree oven, until crispy. The insects then can be ground into flour, cut into pieces, or used whole.

Use favorite corn bread recipe and substitute 1/2 C. ground dry roasted corn borer larvae for 1/2 C. of corn meal. Any larvae without hairs or bright colors may be substituted for corn borer larvae.

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 pound of dry-roasted crickets

Heat oven to 200F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water. Stir in butter and crickets. Cook, stirring constantly, to 300F or until small amount of mixture dropped into very cold-water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container. Makes 6 dozen candies.


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Ames, Iowa 50011, (515) 294-4111
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