The value of a robust undergraduate research experience goes far beyond doing science.
“As public educators, it’s our job to instill critical thinking in our students because, fundamentally, that’s how democracy works,” says Stephanie Porter. Porter is a microbiologist at Washington State University Vancouver investigating symbiosis.
“I see science in a similar way. Our job is not just to train more scientists but to help all students understand the scientific process of taking information, developing a hypothesis, and then seeing how well it’s supported and, finally, interpreting what you find.”
For Porter, that means that undergraduates working in her … » More …
Richard Zack organized a Bug Buffet as part of his Entomology 101 course for about 20 years. One of the mainstays of the insect-eating event was his cricket chili.
“It’s a kind of standard chili recipe,” he says.
Then he would add the insects.
“I would buy like 10,000 crickets,” says Zack, now the associate dean for academic programs at WSU’s College of Agricultural, Human, and Natural Resource Sciences.
He’s no longer teaching the class nor hosting the famed Bug Buffet. But, here, he offers his cricket chili recipe for readers who might want to try it at home. It’s based … » More …
David George Gordon, aka “The Bug Chef,” doesn’t eat bugs every day. And bugs aren’t his only source of protein. But, for. more than 20 years, he’s traveled the country giving cooking demonstrations and convincing people to eat crickets and cockroaches and other insects and arachnids. Here, he shares a few of his recipes, including one—his personal favorite—for the Deep-Fried Tarantula he shared on “The Late Late Show” with James Corden in 2015.
Need some inspiration? Check out the links below to videos featuring Gordon preparing bugs at the famed Explorers Club gala in New York City as well as his appearance on “The Late … » More …