Creepy! In­sects key in­gre­di­ent in recipes

Cricket pan­cakes, any­one? ‘They taste like dirt’

The Welland Tribune - - Local - RICHARD HUT­TON Metroland

Ev­ery good chef tastes their in­gre­di­ents as they pre­pare a dish, even if those in­gre­di­ents in­clude in­sects.

And for Si­mon Roche, that meant sam­pling ground crick­ets he and his class­mates were us­ing as an in­gre­di­ent in pan­cakes Mon­day morn­ing at Eden High School.

“It’s not some­thing I planned on ever do­ing,” the Grade 12 stu­dent said as he tasted a tea­spoon of the protein-packed pow­dered in­sect. “It kind of has the tex­ture of dirt. They taste like dirt.”

For Roche and the oth­ers, the goal of the les­son was to open the St. Catharines stu­dents to other types of food, said food and nu­tri­tion teacher Tina Chivers.

“I’m not sure if any of them had cooked with in­sects be­fore,” Chivers said as stu­dents went about mix­ing their bat­ter, com­plete with a tea­spoon each of ground crick­ets. “I thought it would be in­ter­est­ing.”

Dur­ing the class, Chivers said, stu­dents were con­sid­er­ing is­sues of food se­cu­rity and a world pop­u­la­tion that’s ex­pected to hit nine bil­lion in the next 30 years.

“Mil­len­ni­als are al­ways look­ing for new al­ter­na­tives to eat,” Chivers said. “Some­thing nu­tri­tious, some­thing that’s kind to the en­vi­ron­ment.”

While many stu­dents thought the prospect of eat­ing in­sects to be “icky,” when they were shown the nu­tri­tional value some be­came more open to giv­ing it a try.

“A lot of the food we eat to­day is icky,” Chivers said, point­ing out a win­dow to­ward Lake Street and the many fast food op­tions avail­able nearby to stu­dents. “There are foods that cause disease and rob us of our health and vi­tal­ity. We may be full, but we may be starv­ing on a cel­lu­lar level.”

“And un­like meats, with in­sects we are eat­ing ev­ery­thing, in­clud­ing the skele­ton and internal or­gans.

“They have B12, they have protein and es­sen­tial amino acids,” Chivers said. “With meat we don’t nor­mally do that.”

But had Chivers tried the crick­ets her­self ?

“Ac­tu­ally, no,” she said be­fore try­ing some.

“Ac­tu­ally, they taste like co­coa,” she said. “They would be good to mix with some al­mond milk for a choco­latey drink.”

‘‘ Mil­len­ni­als are al­ways look­ing for new al­ter­na­tives to eat, Some­thing nu­tri­tious, some­thing that’s kind to the en­vi­ron­ment.”



Si­mon Roche, a Grade 12 stu­dent at Eden High School, checks on the con­sis­tency of his pan­cake bat­ter.

Tina Chivers, right, a teacher at Eden High School in St. Catharines, sam­ples ground crick­ets, cour­tesy of stu­dent Brit­tany Klassen.


Hanna Kelly tastes a pan­cake that was made from bat­ter that in­cluded ground crick­ets.

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