Insects are all around us in a myriad of forms. Some people fear insects. Others hate them. But many of the people of the world eat them. And why not? Insects are tasty, nutritious and a great source of fat and protein. Furthermore, raising insects for consumption is much more environmentally friendly than raising any other meat. Tonight on Inquiry we talk with Marcel Dicke, Professor of Entomology at Wageningen University and a Rhodes Professor at Cornell University. He has co-written a book the beautifully promotes entomophagy: the eating of insects titled The Insect Cookbook: Food for a Sustainable Planet. Tune in for some tips on the best ways to cook a locust.
Tonight on Inquiry we welcome artist Jessica Gath. Her works include beautiful paintings, self-portraits and wonderful performance pieces that often involve the audience. Tune in and learn about the smallest cake in the world, the legendary French-Off and The World-Famous Secretary.