I eat meat. Most kinds. Beef, pork, chicken, bison, turkey.* Dark meat, white meat, legs, breasts. I’m not big on lamb—too much flavor, or perhaps too fragrant. Same goes for goat and venison. And I say no to veal, no matter how delicious it may be. Not that other farm animals aren’t treated poorly, but those little lambs immobile in those tiny crates…I can’t stand it.
Even if we promise to be cruelty free, those of us who are carnivores think little about carving away parts of animals to gobble down the protein and fat and vitamins disguised within. And yet, when we think about another kind of meat, insect meat, we cringe in disgust.
Of course, it’s all about what you’re used to. People who grow up with insects (and their insect-like relatives) for dinner don’t consider them unpalatable. But those who shriek bloody murder at a spider sighting or own the long-handled “bug vacuum” (try SkyMall) to avoid close encounters are less likely to order grasshopper tacos, if given the option. Give us our ground up cow or shredded chicken any day.
I’ve asked around. Part of what turns some away from entomophagy (insect eating) is the idea that you are eating the whole animal then and there. A baking sheet in the oven with rows of caterpillars—full bodies, lots of legs, and eye-topped stalks intact—is somehow harder to stomach than the wings of a bird on a grill (which don’t really look like what they are at that point). And there’s the “ick” factor of bugs to begin with. Other than spidery basements or mothy pantries, most modern houses are pretty good at keeping insects out. And when bugs do find gaps and sneak in, we are willing to spray noxious chemicals rather than spoon a weevil out of our oatmeal.
We’re fooling ourselves, though: Continue reading →