Fair warning: If you are squeamish about grasshoppers or insects, move on to the next post. Just a fair warning.

There is a student in my Garde Manger class who brought grasshoppers to class.

Even though eating grasshoppers is not the mainstay diet of my readers, I thought it was so interesting I had to write about it. I am not an extreme food consumer, but if it was all there was to eat, I speculate a way would be found.

I couldn’t bring myself to eat one, however, several students were excited to try.

Yong made them nice and crispy and made a Korean style teriyaki sauce and another of his teammates, Andrew, covered them with dark chocolate. Some were paired with cheese on a cracker.

Yong was telling us how in Korea, they raise grasshoppers in very clean ‘grasshopper farms’. I visioned tall blades of lush grass with jumpy, springing green grasshoppers leaping blissfully from blade to blade.

It was fun to watch the adventurous eaters explain: “crunchy like a grassy twig”, “Can I pull the legs off?”, “I don’t like the wings”, “Are they overcooked?” “They make me want to jump around.”

At least he didn’t bring in hissing cockroaches.