R.I. english instructor goes buggy over insects as culinary delicacy

Nation's Restaurant News,  Feb 25, 2008  by Elissa Elan

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A teacher of expository writing in Rhode Island has a bug for, well, bugs. Eating them, that is.

According to the New York Times, David Gracer can't get enough of the sixlegged critters. In fact, he often totes around an electric wok and a plastic container of insects to convince restaurant chefs to cook up a batch and embrace them as a new food group.

Perhaps Gracer would be pleased to know that some high-end restaurants are jumping on the bug bandwagon, serving insects in several of their dishes. Typhoon, a Pan-Asian restaurant located at the Santa Monica Airport in Southern California, serves guests Singapore-style scorpions with shrimp toast as well as an appetizer called Chambi Ants, which consists of potato strings and a sprinkling of, you guessed it, black ants. In addition, at Toscanini's, a gourmet ice-cream shop in Cambridge, Mass., Gracer sampled grasshoppers covered in burned caramel.

Personally, we think Rocky Road is a better alternative.

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