The Bug Chef Shares How to Eat Grasshoppers, Ants, and Spiders in Style

The Bug Chef David George Gordon with scorpion
“The Bug Chef” David George Gordon displays one of his ingredients with zeal. Photo courtesy Ten Speed Press

David George Gordon, also known as “The Bug Chef,” has shared his love for cooking insects through demonstrations in thirty-two states and four foreign countries. The Seattle-based chef and naturalist is the author of nineteen books, including 1998’s The Eat-a-Bug Cookbook.

The Eat-a-Bug Cookbook has just been revised and re-released by Ten Speed Press.

Around the world, an estimated two billion people regularly eat insects, which are part of the cuisines of many cultures, reports the United Nations. At least 1,900 insect species are thought to be edible (see “U.N. Urges Eating Insects; 8 Popular Bugs to Try”). (Scientists suggest that they be well cooked, because some insects can harbor nematodes or other parasites that can cause problems.)

National Geographic spoke to Gordon about his recipes and his passion for eating insects.

How did you get into cooking bugs?

In 1996 I published a book called The Compleat Cockroach, on everything you wanted to know about cockroaches. In working on that I found out a lot about cockroaches as medicine and food around the world.

So in 1998 I did a cookbook on eating bugs [the first version of The Eat-a-Bug Cookbook]. I thought it would be a fun way to get that information into peoples’ hands without giving them a big scholarly text. That was before Fear Factor and all these bizarre food shows.

I worked a year in my kitchen developing recipes, and that’s how I became the go-to guy for eating bugs. Fifteen years later, the book is out again in a revised, updated form.

The original book was kind of wacky, but now there is a lot more scientific credibility to the whole notion of why we should be eating insects. The new book is more elegant and sophisticated.

(Watch video: “Food: Eating Insects.”)

Gordon's "Sheesh Kabobs," recipe below. Reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon (Ten Speed Press, © 2013). Photo Credit: Chugrad McAndrews
Gordon’s “Sheesh Kabobs,” recipe below. Reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon (Ten Speed Press, © 2013). Photo Credit: Chugrad McAndrews

How long have you been eating bugs?

I could trace that back to about 1995 or 1996. I went to an insect fair in the Seattle area, where one of the booths was serving Chex mix with crickets in it. It reminded me of snacks from Japan with little dried fish, but this was the first time I had eaten a bug. I was surprised that I liked it.

I have a recipe in my book for oven-baked cricket party mix, which was inspired by that. Crickets are a wonderful bug to get started on because you can buy them from a pet store or bait shop, freeze them, and then cook with them. They are available year round and are reared in fairly sanitary conditions.

Gord_Eat-a-Bug compHow often do you eat bugs?

I have them about once a week or every other week, sort of like a “meatless Monday.”

I also have bags of grasshoppers I bring out for snacks when people are visiting.

Should people collect bugs from their own backyards to eat?

People should avoid collecting bugs from their own backyards because there is a good chance people are using pesticides, so if you eat those bugs you are taking in small doses of pesticides. If you are going to collect bugs I advise going far from civilization.

If you harvest every bug you can find from one area it could make a dent on the ecology in that area. I recommend the one in five rule: collect one but only if you can find five others from that species. But for the most part I tell people to eat stuff that is raised commercially. Insects have been raised for decades for pet food and fishing bait, and only in the last year or so are people rearing insects expressly to feed people.

Why should people eat bugs?

A recent [United Nations] FAO [Food and Agriculture Organization] report talks a lot about the benefits of raising insects as a food source for people. We’re in our infancy with that. In many countries that are heavy consumers of insects, like Mexico, they are wild harvested—think of the grasshoppers that are commonly eaten there called chapulines.

The United Nations is saying that it is very wasteful to raise cattle. It takes something like 16 pounds of grain to get one pound of beef and thousands of gallons of water, which shows how expensive it will be to feed the planet with conventional meat [see “The Hidden Water We Use.”]

But the environmental impact of raising grasshoppers is much less. Mealworms don’t require any water, they get it from breaking down carbohydrates.

The other thing I was amazed at is how much cattle raising results in greenhouse gas emissions, it’s more than cars and motorcycles combined. If we raised insects instead of cattle we could cut greenhouse gas emissions between 20 and 60 percent.

(Related: “For Most People, Eating Bugs Is Only Natural.”)

What’s your favorite bug recipe?

The one I like best is white chocolate and waxworm cookies. If I did a blind taste test you’d want a second one. They aren’t really worms, they are little white caterpillars that eat the wax from a honeycomb. Here’s an animal eating honey and wax all its life, what’s not to like?

When cooked in a cookie they taste like pistachios.

Any other crowd pleasers?

I make a dish called Orthopteran Orzo, it’s orzo pasta with cricket nymphs [Orthoptera is the insect order that contains grasshoppers, crickets, and locusts]. Time magazine called it my signature dish. It’s easy, can feed lots of people, is nutritionally balanced, and it tastes really good.

One of my favorite stories from all these years of doing cooking demos is I had a kid who kept coming back for seconds, thirds, fourths, of Orthopteran Orzo. Finally, I asked him, “Don’t they feed you at home?”

He said, “This is way better than anything my mom makes.”

(Video: Eating Weaver Ants)

How do you get people to eat bugs if they are skittish?

In my book I want to make the bugs prominent. Grounding up bugs is an easy way to get people to accept the protein, but I want people to know they are eating bugs.

There is a strong visual component to what we like or don’t like. There was that study that showed people wouldn’t drink milk if it were dyed green, for example. Some people say they don’t want to eat bugs if they are staring back at them.

So I like dipping things in tempura batter and deep-frying them. Fried mealworms look like Cheetos. Chocolate covering is also concealing, like in the photo on the book’s cover.

People have a terrible attitude toward bugs in the U.S., they think they are gross, dirty, germy, etc. But I don’t think any of those things are true. People won’t eat a grasshopper but they’ll eat the pink slime in chicken [tenders].

There is an escalating level of difficulty in preparation and in acceptance, with the hardest probably being my grasshopper kabobs or deep-fried tarantula.

How is your deep-fried tarantula?

Tarantulas are actually quite good. For many, eating spiders is a hurdle to overcome. They are a step beyond insects.

But their body armor is chewy, not crunchy like with most insects. There is lots of meat in the legs. It tastes sort of like a seafood, kind of like a soft-shelled crab.

Three bee salad
Gordon’s three-bee salad (recipe below). Reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon (Ten Speed Press, © 2013). Photo Credit: Chugrad McAndrews

I love the photo of your amaretto honeypots, how did you come up with that?

Honeypot ants are wonderful but very hard to obtain. They live in the desert and hang the honeypots from the ceiling in their colony, as a place to store nectar. In order to get them you need to dig down deep, around four feet. For the first batch I got someone had used a backhoe.

The batch I used in the book I purchased from a guy who raises ants indoors. I spent $100 on six ants. They are delicious, kind of like caviar but they taste like honey sticks.

Another interesting bug to eat is cicadas, because of their emergence on the East Coast. I have a recipe for using cicadas as a pizza topping. They live underground 13 or 17 years and when they first come out they molt, so for four or five hours they are like soft-shelled crabs. Those are a great delicacy, but you have to time it just right to harvest it.

Some people say cicadas taste nutty, would you agree?

After they’ve been roasted they taste sort of nutty, but they also taste sort of greenish, like asparagus.

Your three-bee salad looks really interesting, but should people be worried about the stingers?

I like to go after the stingless drones. The trick is to befriend a beekeeper. First, larval bees when they are still in the honeycomb are a real delicacy. Second, beekeepers will often raise stingless bees in a separate hive, because they are more attractive to varroa mites, and can draw them away from the colony.

But venom, like in a bee or scorpion sting, is a protein. Your body has an allergic reaction to that protein. But if you cook it, it denatures the protein and it is not a venom anymore. In China you can order a plate of scorpions, and they arrive with their stingers. They are safe to eat, and it’s considered good medicine. I got a million of them.

Scorpion claws and tails have nice white, long stringy meat that tastes like crab. That’s not surprising because scorpions evolved in the oceans.

Are you able to make a living cooking bugs?

For the most part, yes. I am a science writer by training. I’m working on another book, and I do cooking demonstrations.

Any final thoughts?

People have such strong feelings about food. They are much happier eating the synthetic junk from fast food chains than insects.

David George Gordon will be cooking bugs in Allentown, Pennsylvania, at the Da Vinci Science Center on July 27. See his website for additional dates and locations.

This Q&A has been edited.


Recipes for Cooking Your Own Insects

Gordon has shared three recipes from his new book The Eat-a-Bug Cookbook. Let us know if you try any of them!

Sheesh! Kabobs

Yield: 6 servings


1/2 cup fresh lemon juice

1 tablespoon olive oil

1 teaspoon honey

1/2 teaspoon freshly grated ginger

1 tablespoon Dijon mustard

2 tablespoons minced fresh herbs, such as parsley, mint, thyme, and tarragon

1/4 teaspoon salt

Pinch of freshly ground pepper


12 frozen katydids, grasshoppers, or other large-bodied Orthoptera, thawed

1 red bell pepper, cut into 11/2-inch chunks

1 small yellow onion, cut into 8 wedges


1.  Mix all ingredients for the marinade in a nonreactive baking dish. Add the katydids, cover, and marinate in the refrigerator overnight.

2.  When ready to cook, remove the katydids from the marinade and pat dry. Assemble the kabobs by alternately skewering the insects, bell pepper, and onion wedges to create a visually interesting lineup.

3.  Brush the grill lightly with olive oil. Cook the kabobs 2 or 3 inches above the fire, turning them every two or three minutes and basting them with additional olive oil as required. The exact cooking time will vary, depending on your grill and the type of insects used. However, the kabobs should cook for no longer than 8 or 9 minutes.



Three Bee Salad

Yield: 4 servings

1/2 cup (about 40) frozen adult bees

1/2 cup (about 60) frozen bee pupae

1/2 cup (about 60) frozen bee larvae

2 tablespoons red wine vinegar

6 tablespoons olive oil

1 teaspoon Dijon mustard

Salt and freshly ground pepper to taste

1 ounce bee pollen granules

Lettuce for serving

Nasturtium petals or other edible flowers for serving


1.  Bring two quarts of lightly salted water to a boil. Add the adult honeybees and return to boil for 1 minute. Using a slotted spoon, remove the bees from the water. Pat dry with paper towels and allow to cool.

2.  To the same water, add the honeybee pupae. Repeat the procedure for cooking the adult bees (but watch how you pat these little guys with the paper towels!), also allowing the pupae to cool.

3.  Repeat the same process with the honeybee larvae.

4.  In a large bowl, combine the vinegar, oil, mustard, and salt and pepper to taste. Add the cooked adult bees, followed by the pupae, then the larvae.

5.  Immediately before serving, add the bee pollen granules, stirring the mixture 
to ensure that the granules are evenly 

6.  Serve on a bed of lettuce, decorated with the nasturtium petals, a bee-utiful touch for this bee-atific dish.



Gordon’s deep-fried tarantula. Reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon (Ten Speed Press, © 2013). Photo Credit: Chugrad McAndrews

Deep-Fried Tarantula Spider

Yield: 4 servings

2 cups canola or vegetable oil

2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed

1 cup tempura batter (page 84)

1 teaspoon smoked paprika


Tempura Batter

1 medium egg

1/2 cup cold water

1/2 cup all-purpose flour

1/2 teaspoon baking soda


1. To make the batter, beat the egg in a small mixing bowl until smooth. Slowly add the cold water, continuing to beat until evenly mixed. Add the flour and baking soda and beat gently until combined; the batter should be a bit lumpy.

2. Let the batter sit at room temperature while heating the oil.



1.  In a deep saucepan or deep-fat fryer, heat the oil to 350°F.

2.  With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider’s body hairs with a crème brûlée torch or butane cigarette lighter.

3.  Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.

4.  Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.

5.  Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider’s paired fangs, which are tucked away in the head region.

Brian Clark Howard covers the environment for National Geographic. He previously served as an editor for TheDailyGreen.com and E/The Environmental Magazine, and has written for Popular Science, TheAtlantic.com, FastCompany.com, PopularMechanics.com, Yahoo!, MSN, and elsewhere. He is the co-author of six books, including Geothermal HVACGreen LightingBuild Your Own Small Wind Power System, and Rock Your Ugly Christmas Sweater.

  • Ima Ryma

    A cooking journey, leg by leg.
    Make batter in a mixing bowl,
    Flour, baking soda and egg,
    Mixed with water in combo whole.
    Let sit, and some veggie oil heat.
    Trim up the meat, singe any hair.
    Into the batter, dip the meat.
    Into the oil, dip the meat there,
    Spread eagled so as not to clump.
    Until a lightly browned hor d’oeuvre.
    Pull out and let drain the cooked lump.
    Sprinkle with paprika and serve.

    What’s this? Will anybody guess?
    A deep fried tarantula – yes!

  • Carol

    This sounds a little wild but I bet my son would go for some of these treats!

  • rubberman

    Mmmmm, chapulines! I like mine with mole rojo (red mole sauce), but dipping them in some mole negro (black, chocolate-based mole) is most excellent. I have also had chocolate covered ants, but spiders? Not knowingly, so far! 🙂

  • Hank

    Why have we been inundated with articles like this advocating insects as food? Screw you idiots. I’m sure you’ll never see Michelle Obama or her rich elitist pals eating grasshoppers. As long as they eat steak, so will I.

  • Cynthia Hever

    Sick. More exploitation of the wonderful creatures who inhabit the world with us. When are you going to stop, NatGeo, promoting these exploiters when you purport to “Inspire people to care about the Earth.” Maybe you should change the tagline to “Inspiring people to exploit the Earth and all living creatures on it.”

  • Celopatra

    Interesting! Most people like eating insects in Thailand. The bigger the insect is, the higher its price will be. If the insect has eggs in it, it will be more expensive. Maybe eating such insects which have plenty of proteins could help solve the hunger problem.

  • william

    It’s very interesting and fantastic.it shows me how these insects are cooked delicious.I’m glad to see it.

  • moriya

    this is the most disturbing thing iv’e seen in a long while now.. 0____0″”
    my stomach is flipping just by the thought… urghh… and that spider… XSS
    this is not for me… i’m out… TT_TT

  • Amelie

    @Cynthia Hever
    Arthropods have a huge reproduction rate. Eating them would make it so that we would exploit less of other ressources like beef or chicken to get proteins. Posting recipes will just attract more people to get to new habits that cause less damage to the environment 🙂

  • Rita Skaggs

    I forage for food and am looking into acquiring insect based foods for protein….I cannot acqire grasshoppers, cricket or ants where I live because the neighbors believe i bug sprays…So where can I buy “critters: that are safe to eat?…Please help me!!!
    I am a survivor and if it means eating insects..I shall eat them …thanks…

  • jabberwokky

    crazy,.it looks gross but i have never tried it before, maybe i should. yummm or ukkkk at least i would be able to say i tried it. maybe it is good

  • jabberwokky

    im back, i tried it and it is delicious, no i did not really but i would like to

  • navadhya

    You all are freak .While there is a vast variety of Veg and meat why you are eating this rubbish.You know These insects are so much important for ECO balance .iT is part of natural Food chain not for the man made menu .
    Flying Bees looking much battet then in a salad .Its honey is more Enargatice,Valuable and Tasty rather then dead one . Place your self in this innocent Incest and creature of mother nature . IT’S A SHAME TO KILL SOME BEAUTIFUL AND week creature for your tast.These type of food consider as a hell fodd of food for devils not a human food where there is no humanity i can find out in this we should protect them not destroy .Shame

  • jj

    This is weird y would people eat bugs

  • kennedy

    with some of the sauses that they add with the incets actually make them look a little difference butit still doenst convience me to eat them even though every one always says taht something taste like chicken but every thing

  • Darin

    As Moses and John the Baptist ate locust, cricket, and the bald locust, and as they are listed in the Bible as preferred over conifer (rabbit), whats not to love??!!

  • Tara

    I have tried many types of insects and liked them all. It’s just a matter of getting your head out of the “eww bugs gross” bag and really opening your mind. I expected them to be gross or gooshy or freaky, but was shocked to find that they taste like everything else. In fact, if you didn’t know you were eating an insect, you would think it was a nut or a bit of bacon or something you are familiar with. Termites being a personal fave. 🙂

  • Bemused

    Quite frankly I’m astounded by some of these reactions! Did they by chance skim through the entire article, or are they too ignorant to acknowledge that what is considered our normal diet, for example beef which is found in many products & distributed widely is far more hazardous to our global health! Do your research before you spout crap about the rape of our planets resources! I have to confess to being squeamish when it comes to eating spiders, but if it meant less greenhouse gas & a far cheaper & in most cases healthier diet I would not close my mind!

  • Sven

    At least these insects are not geneticly modified like 80 % of the corn and 92 % of the Soy in the US. I am so glad we don’t have that monsanto GMO sh*t here in Europe (yet). I wouldn’t mind trying some of these dishes mentioned above. A lot of people in other cultures eat insects, so why not try it at least, right?

  • Northwest Barbarian

    Well, I gotta try this. I’m very curious as to what garlic-tempura grasshopper taste like. I’m also excellent with spices, so I wonder what I could do with that.

    I’m also curious as to how edible a yellow jacket is. I don’t like the prospect of eating honey bee’s, but I wouldn’t mind some yellowjacket, even if I have to cut off the rear end.

    Ants seem a little small to be too worth it, but we have lots of termites that fly around at certain parts of the year, I’m sure those aren’t half bad without the wings.

  • Evan

    I think I’ll be up for these exquisite dishes haha

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