BUG BITES is a brand-new six-part Smithsonian Channel series and is now streaming on Smithsonian Earth and smithsonianchannel.com/bugbites. David George Gordon is featured in two of the episodes, preparing tarantula tempura and wok-fried wax worms.
Chef David George Gordon joins us to talk about eating bugs, ways to eat them and why to eat them.
He is the author of The Eat-a-Bug Cookbook and 19 other titles. As The Bug Chef, he’s shared his cooking skills with visitors to the Smithsonian Institution, Philadelphia Academy of Natural Sciences, Singapore Food Festival, Yale University, The Explorers Club and Ripley’s Believe It or Not! museums in Hollywood, San Francisco and Times Square. He lives in Seattle with his wife Karen and Wilbur, their pet tarantula spider.
Crunchy crickets come in at least two flavors: crispy taco and sour cream and onion!