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August 05, 2008

Cooking Up Bugs with “The Bug Chef”

10th Annual Bug Blast,
Burke Museum of Natural History and Culture.
Sun., Sept. 28, 2008,
10 am – 4 pm

Seattle – Did you know that a dried grasshopper's body is more than 60-percent protein: twice that of chicken or beef?

Learn more yummy bug facts from "The Bug Chef," David George Gordon at The Burke Museum's 10th annual Bug Blast on Sun., Sept. 28, from 10 am – 4 pm. Author and chef, Gordon will be sharing facts about bug-eating cultures from around the world and demonstrating recipes from his Eat a Bug Cookbook. Touch, see, and taste bugs of all varieties at Bug Blast, featuring thousands of bugs from the Burke's collection and amateur collectors.

Re-evaluate your own diet when you learn some of Gordon's fun facts and practical advice on obtaining and preparing crickets, mealworms, and other bug delicacies. Gordon will demonstrate how to prepare delectable delights using his very own bug-infused recipes. Come find out why Gordon's "creepy culinary tour" is cause to laugh out loud, squirm uncomfortably, and lick your chops. Demonstrations by the Bug Chef are at 11:00 am, 12:30 pm, and 2:00 pm.

Hands-on activities are geared to all ages: wear special bug-eye glasses, create bug crafts, check out tiny bugs through a microscope, and watch glassed-in ant and honeybee colonies hard at work. Gain a new perspective on the life of a bug as you enjoy close-up interactions with butterflies, spiders, beetles, bees, and bug-eating plants. Dig for the bugs that recycle your garden waste with the Master Composters. Learn how insects and spiders keep the biological world in working order.

Bug Blast is presented by Scarabs: The Bug Society. Scarabs members will be available to help you identify your own bug collections and answer questions. Entrance to Bug Blast is free with museum admission.

FOR IMMEDIATE RELEASE
(206) 543-9762; FAX (206) 616-1274
burkepr@uw.edu

"The Bug Chef" David George Gordon serving one of his favorite recipes.
Photo by Barbara Kinney