In this workshop, we will talk about my work in the MEd in sustainability program, the sustainable and nutritive benefits of entomophagy, the sociology around eating bugs around the world and why we think some ingredients are revolting and others not, even though they are quite similar, and finally we will cook with some insect ingredients and (the brave) will sample them.
I am including a link to a quick video that shows how wildly successful the first event that I facilitated around entomphagy was. I was amazed at the open minds of my students, who had to create a product that used insect ingredients as their final assessment. I was equally thrilled at the level of engagement of the school community as a whole, who sampled the foods during a forum at lunch and the dialogue that was cultivated around it.
Please feel free to contact me to hear more about my workshop!
Registrants will get a small bag of cricket flour and a bag a whole roasted crickets to take home or as a resource for their class. People with shellfish allergies are cautioned against eating cricket products.
This session is full.
My name is Kathryn Payne and I am a Red Seal Chef with a teaching degree, and I am currently teaching the cafeteria-based culinary program at Mission Secior Secondary School. I am also currently earning my MEd in Sustainability in Education through UBC. I am passionate about infusing philosophies and practices that encourage a culture of sustainability into schools and communities. I am particularly interested in spreading the word about entomophagy, that is, eating insects as a sustainable protein source. I will admit, I continue to struggle to enthusiastically gobble up insects and insect products like cricket flour, but I feel like this is a journey I can make alongside the people that I teach. I feel encouraged by the 2013 document that the UN released imploring us to consider insects as an incredibly sustainable, nutritious protein source.