What are you going to do with all those insects and arthropods and segmented slimers you kill with your Bug-A-Salt shotgun? How about whipping up a batch of Wax Worm Cookies? Mmmmmm, smell those self-regenerative body parts baking.
Naturalist, insect enthusiast, and Bug Chef David George Gordon's revised edition of The Eat-a-Bug Cookbook: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin endeavors to transform bug ingestion from a dare to a delicacy in the minds of humankind. Or at least those curious enough to buy his book.
Still, the best part about Eat-a-Bug will be hosting a dinner party rife with Chirpy Chex Party Mix, Three Bee Salad, and Sweet & Sour Silkworm, and oopsforgetting to tell your guests why their dishes have such a satisfying crunch or deliver the texture of rubber tube dipped in personal lubricant.
Entomophagy, bug-eating's very own scientific name, has been proven an environmentally-friendly source of protein since bug farming reduces greenhouse gas emissions and sucks up way less water than farming for animals people actually want to eat. It's also good for weight loss, as most who down these culinary creations will surely barf them back up 15 minutes later.