If Bugs Are Sentient, Should We Eat Them?
Oyamel Cocina Mexicana, in the Penn Quarter neighborhood of Washington, D.C., is a restaurant specializing in insects. Stepping inside on a cool June evening in 2014, my friend Stephen Wood and I were immersed in the colors and smells of Oaxaca, Mexico. Oyamel is the name of the fir tree native to central Mexico where monarch butterflies rest upon migrating from the United States and Canada, and the décor had a lepidopteran theme: The glass door at the entrance was studded with transparent red, yellow, and pink butterflies, and butterfly mobiles hung from the ceiling.
But it wasn’t butterflies that Stephen and I had come to sample. Our quest focused on chapulines, soft tacos stuffed with grasshoppers. Taking our order, the waitress noted our luck: The grasshoppers sometimes get held up coming through customs from Mexico, but that night they were readily available. Stephen and I ordered a number of small, tapas-like dishes, and when the chapulines arrived, I saw insect body parts right away. A delicate grasshopper leg tumbled onto the table when I raised the taco to my mouth.
Oyamel is not alone. Fried wild-caught dragonflies and spider rolls featuring rose-haired tarantulas, katydid-and-grilled-cheese sandwiches and tacos stuffed with grasshoppers: The variety of foods laced with insects and spiders available in the United States and Europe today—when you go looking for them—is considerable. The venues in which they may be found are equally varied, ranging from upscale restaurants to street-side food carts and science-museum bug festivals. Entomophagy is on the rise and generating excitement.
Of course, millions of people around the world have long sought out insects and regularly, intentionally consumed them. They do not pluck bugs from under the bed or the dusty attic, of course, but forage for sources of fresh protein and other nutrients in the wild or purchase prepared insects or insect flour at traditional markets. In fact,
