As I roam through the forests and about the home area,I notice a lot of insects that can be eaten.

They also have more protein content than red meats,and cost a whole lot less.

There are many people who eat bugs for life sustaining nutrition.

Here are some of the countries I have found.

Algeria

- The natives of Algeria would collect large numbers of desert locusts to use as food. They were a valuable resource for the poor population. The locusts were cooked in salt water and dried in the sun. Not only were they collected for personal use, but the locusts were traded in the markets as well.

- The natives of Algeria would collect large numbers of desert locusts to use as food. They were a valuable resource for the poor population. The locusts were cooked in salt water and dried in the sun. Not only were they collected for personal use, but the locusts were traded in the markets as well.

Australia

- Australian natives, known as Aborigines, have eaten many different insects throughout history. Hundreds of Aborigines would come together at the Bogong mountains to feast on Bogong moths. These moths would gather in large numbers on the cave floors and in rock crevices. They were harvested, cooked in sand and stirred in hot ashes. This would burn off the wings and legs. The moths were then sifted through a net to remove their heads before they were eaten by the Aborigines. Some of the moths were ground into paste and made into cakes.

- Australian natives, known as Aborigines, have eaten many different insects throughout history. Hundreds of Aborigines would come together at the Bogong mountains to feast on Bogong moths. These moths would gather in large numbers on the cave floors and in rock crevices. They were harvested, cooked in sand and stirred in hot ashes. This would burn off the wings and legs. The moths were then sifted through a net to remove their heads before they were eaten by the Aborigines. Some of the moths were ground into paste and made into cakes.

Another important insect in the Aboriginal diet was the witchety grub. This was a moth larva that lived in the roots of the acacia bush, also known as the witchety bush. The grubs were eaten raw or cooked in ashes. Cooked grubs supposedly taste like almonds. The grubs were a valued food source in the Australian desert, especially to women and children.

Some of the insects eaten by the Aborigines were very sweet. The natives would dig into the ground looking for the nests of honeypot ants. The workers of these ants collect honeydew from scales and psyllids and feed it to other worker ants, which would become storage containers for the sweet liquid. The "storage" workers could be found in the nests.

The "honeybag" bee, a stingless native bee, also provided sweet treats for the Aborigines. The "honeybag" was actually the bees' hive. In order to find the "honeybag," the Aborigines would catch a bee that was feeding on nectar, use sticky plant juice to stick a leaf or flower petal to it, and set it loose. The bee would fly straight home. The attached leaf or petal would slow down the bee and make it easier to see and follow.

... and Present!

Japan

- The Japanese have used insects as human food since ancient times. The practice probably started in the Japanese Alps, where many aquatic insects are captured and eaten. Thousands of years ago, this region had a large human population but a shortage of animal protein. Since the area had an abundance of aquatic insects, this food source became very important for human survival.

The Japanese still use insects in many recipes. If you were to go to a restaurant in Tokyo, you might have the opportunity to sample some of these insect-based dishes

hachi-no-ko - boiled wasp larvae

zaza-mushi - aquatic insect larvae

inago - fried rice-field grasshoppers

semi - fried cicada

sangi - fried silk moth pupae

Most of these insects are caught wild except for silk moth pupae. They are by-products of the silk industry. Silk moths are raised in mass for their ability to produce silk. The larvae, the young silk moths, produce the silk. Once they pupate, they can no longer produce silk and are then used as food.

Kwara State, Nigeria, West Africa

- People from this area have been known to feast on termites, crickets, grasshoppers, caterpillars, palm weevil larvae, and compost beetle larvae. Termites are collected by placing a bowl of water under a light source. The termites are attracted to the light and will then fall into the water. If large numbers of termites are gathered, they are sold at local markets. People of all ages eat the winged reproductive termites, but the queen termites are considered a delicacy and are only eaten by adults. The termites are roasted over a fire or hot coals or fried in a pot. After cooking, the wings are removed and salt is added to taste.

Crickets are collected from soil tunnels which they build. The crickets are roasted over a fire or hot coals. The guts are removed before eating. Several taboos surround eating crickets. Members of the Yoruba tribes do not generally eat crickets. Many worship Ogun, the iron god, and he forbids animals that have no blood. Others believe that eating crickets is childish.

Grasshoppers are prepared and eaten in a manner similar to that for crickets, but there are more grasshoppers than crickets. They are eaten by people of all ages and there are no taboos associated with them. Some farmers will eat uncooked grasshoppers after they remove the grasshoppers' guts.

In some parts of Nigeria, the Cirina forda Westwood larva is reported to be the most important and widely eaten insect. This insect, often called Kanni, is a caterpillar that is collected from the sheabutter tree. It is boiled and dried in the sun before it is eaten. Kanni is widely used as an ingredient in vegetable soup in this region.

A very large edible insect is the palm weevil larva. It can be four inches long and more than two inches wide. The mature larvae are fleshy and grublike with a high fat content. These insects are collected from the trunks of palm trees. They are fried in a pot or frying pan. They are reported to be very delicious.

The compost beetle larvae are even larger than the palm weevil larvae. They live in garbage or manure piles or swampy areas. The end of the abdomen, which contains the guts, is removed before the larvae are washed and fried. Some people refuse to eat this insect because it is found in such "dirty" places.

Bali

- Dragonfly and damselfly adults are hunted in Bali. Dragonflies are extremely difficult to catch but several interesting techniques have been used successfully. Latex, sticky plant juice, from the jackfruit tree is applied to the end of a slender stick. This stick is tied to a longer, sturdier stick. The stick is lower to a resting dragonfly and with a quick tap, the dragonfly is stuck to the plant juice. Dragonflies are also captured by hand, but one must be very quiet and quick. If latex is used to catch the insects, it is removed with cooking oil before the dragonflies are cooked. Sometimes the dragonflies are placed directly on the grate of a charcoal grilled for cooking. Another method involves boiling them with ginger, garlic, shallots, chili pepper and coconut milk. The wings are removed before cooking unless they are charcoal roasted.

Crackers and Cheese Dip with Candied Crickets

Ingredients:

8 oz. cream cheese

4 oz. shredded cheddar cheese

1 tsp. Worchestershire sauce

2 tsp. chopped onions

1 tsp. chopped green pepper

2 tsp Miracle Whip®

candied crickets

Directions:

Soften cream cheese. Introduce remaining ingredients.

Spread mixture on cracker and top with a candied cricket.

Chocolate Covered Grasshoppers

Ingredients:

baker's chocolate

candied crickets

Directions:

Melt baker's chocolate in double boiler.

Fill molds halfway with chocolate, add grasshoppers, fill rest of the way.

A tasty surprise in every one!

Chocolate Chirpie Chip Cookies

Ingredients:

2 1/4 cup flour

1 tsp. baking soda

1 tsp. salt

1 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 tsp. vanilla

2 eggs

1 12-ounce chocolate chips

1 cup chopped nuts

1/2 cup dry-roasted crickets

Directions:

Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.

Banana Worm Bread

Ingredients:

1/2 cup shortening

3/4 cup sugar

2 bananas, mashed

2 cups flour

1 teaspoon soda

1 teaspoon salt

1/2 cup chopped nuts

2 eggs

1/4 cup dry-roasted army worms

Directions:

Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour.

Here is some information for the world to read as I read this article on Dyes and where they come from that companies put in food for coloring.

 You thought that strawberry ice cream was real strawberrys did you!!

Read more,not all colors are natural in your food..

So, the FDA says it's okay, what's the problem?

What's the big deal?  Colors Certified by the US Food and Drug Administration are derived from petroleum, acetone or coal tars!

You think it's just a little bit here and there.  Artificial colorings can be found in everything as wholesome as yogurt to, of course, candy.  Petroleum and Tar do not qualify as something you could label as food at all.  And, every little bit adds up.  Read the labels and see what and how many colors are in the foods you feed yourself and your family and then you decide how much tar and petroleum is okay to ingest.

There are studies that suggest artificial color have an effect on our children's behavior and of course, they can have an effect on our health and how our bodies function.  Some people are allergic to certain artificial colors.  And other studies link tumors to certain colors.  How do you keep it all straight and avoid the wrong colors?  Best to just skip the artificial colors since data on tumors or carcinogenic side-effects don't come out until it's too late.  (Remember when they finally took Red Dye #2 off the market and how many thousands of products contained that dye?)

Unsafe colors in personal care products add health risks to our lives every day.  Some contain impurities like lead acetate, toxic to the nervous system.  Some commonly-used colors and dyes are allergens, irritants, and some are known carcinogens. 

At a minimum, avoid the following artificial colors:

• D&C Orange 17

• FD&C Blue 1

Reds:

• FD&C Red 3
• FD&C Red 9
• D&C Red 19
• D&C Red 33
• FD&C Red 4
• FD&C Red 40

• D&C Green 5
• FD&C Green 3

• FD&C Yellow 5
• FD&C Yellow 6

You don't want to live in black and white?  There are many natural colors that are plant based, like beets, that can bring reds, purples, yellows and greens back into your life.  Of course, the color won't stain your child's hands the way we've seen so many birthday cakes do (I can't even imagine what it's doing to their insides!) and you won't find anything neon, but you can create color for pink birthday cakes and more; natural colors offer an aesthetic appeal in a safer format. 

Many fruits and vegetables come in a variety of colors so you can have a wildly colorful dinner plate!  Purple mashed potatoes make for some conversation at the dinner table!  So does Purple cauliflower!  Ever had a purple soup with these two mixed together!?!  Eat your naturally,right from the garden.