For many Americans, eating a lowly insect is something you'd only do on a dare. But with naturalist and noted bug chef David George Gordon, bug-eating is fun, exciting, and downright delicious!
David showed Dave and Helen how to make grasshopper kabobs from his new book The Eat-a-Bug Cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin.
David has a free cooking demo from 7:00 until 9:00 p.m. at Paxton Gate, 4204 N Mississippi Ave in Portland. He'll be serving tempura-battered tarantula, chocolate-dipped chapulines (Mexican grasshoppers), scorpion scallopine and cupcakes sprinkled with roasted crickets.